Rural Missouri - August 2011 - (Page 24)

H E A R T H & H O M E Key Lime Pie Smoked Pastrami by Heather Berry hberry@ruralmissouri.coop page design by Megan Schibi he dog days of summer are deﬁnitely upon us, and they’re perfect for activities such as visiting water parks or taking your personal watercraft or boat out on the lake. But the hot temperatures make for less-than-desirable baking conditions. Instead of relying on the oven to turn out tasty treats, try making one of these cool, easy-breezy icebox desserts to end your summer meal. With a pantry or fridge stocked with a few key ingredients — such as whipped topping, instant pudding, gelatin and fruit — you can have something whipped up and chilled in no time at all. Since icebox desserts aren’t actually baked, you have more freedom to change up ingredients. If a recipe calls for blueberries, try strawberries. Substitute peaches for nectarines. If a recipe calls for graham crackers, you might try ginger snaps or chocolate graham crackers for a change. If the recipe calls for ice cream, try sherbert. With these recipes, you’re sure to keep cool on these hot summer days. T Mercury’s Rising Cool desserts for those hot summer days Key Lime Pie Graham cracker pie crust 1 cup heavy whipping cream 1/2 cup sugar 1 12-ounce can sweetened condensed milk 3/4 cup lime juice 1 tablespoon lime zest (optional) 1 pint half-and-half Fresh lime slices for garnish In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar, beating until soft peaks form. Add sweetened condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest and half-andhalf. Once the mixture has reached desired ﬂavor and consistency, gently spread ﬁlling into graham cracker crust. Cover and freeze for 4 to 6 hours or until ﬁrm. Serve cold with lime slices as a garnish. For another delicious summertime variation, swap the lime juice and zest with fresh oranges or lemons. Razz-a-nana Smoothie 1 frozen banana, peeled and sliced 2 cups raspberries, fresh or frozen (and thawed) 1 cup milk 1/2 cup vanilla or plain yogurt 1/2 cup freshly squeezed orange juice, chilled 2 to 3 tablespoons honey Put all the ingredients in a blender and blend until smooth. Add more honey to sweeten to taste. Pour into glasses and serve. For a non-dairy smoothie, substitute 1 cup rice milk for the milk and yogurt. Strawberry Smoothie 1 cup frozen or 6 large fresh strawberries, cleaned and hulled 1 cup milk 1/2 cup vanilla yogurt 4 ice cubes Place all the ingredients in a blender and blend until smooth. Pour into glasses and serve immediately. For another version, add one half of a medium-ripe banana to the mixture. For a dessert version, skip the yogurt and add two large scoops of vanilla ice cream and blend. Strawberry Smoothie 24 WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - August 2011

Rural Missouri - August 2011
Comments
Columns
Stop and smell the barbecue
2011 Missouri Youth Tour
The fight on Bloody Hill
Missouri snapshots
Out of the Way Eats
Eight seconds to win
Hearth and Home
News Briefs
Touring history
Marketplace
Around Missouri
Neighbors
Just4Kids

Rural Missouri - August 2011