Key Lime Cheesecake

Key lime cheesecake was what I ordered for dessert at Ellen's 60th birthday dinner at Chuckanut Manor a few weeks ago.  It was so good, I decided to make my own version at home.  With a coconut shortbread crust and creamy cheesecake filling...it passed the taste test over here. 

Base:

• 1 cup flour
• 1/2 cup coconut flakes
• 1/3 cup sugar
• 1/2 cup butter
• 1/2 teaspoon vanilla

Cheesecake:

• 2 x 250 gram packages cream cheese, softened
• 1 can (300 ml) sweetened condensed milk
• 3 eggs
• dash of salt
• 1/4 cup key lime juice
• 1 tablespoon lime zest
• 1 cup sour cream

1. For base, combine flour, sugar and coconut.  With mixer on low, work in butter and add vanilla.  Press firmly into bottom of 9" spring form pan.
2. In large mixer bowl, beat cream cheese until fluffy. 
3. Add sweetened  condensed milk, egg and salt and beat until smooth.
4. Beat in lime juice and zest.
5. Pour into prepared pan.
6. Bake in pre-heated oven at 350°F for 50-60 minutes or until cake springs back when touched lightly.
7. Cool on rack until room temperature. 
8. Remove from spring form pan and  transfer to serving plate.
9. Spread sour cream evenly over the surface.
10. Chill in refrigerator until ready to serve.  
11. Serve wedges of cheesecake with dollop of whipped cream and lime garnish.  
12. Serves 12.

*Can be made with regular limes as well. 

Double Chocolate Mint Brownies

This is a tried and true basic brownie recipe with a mint and chocolate layer added...perfect for St. Patrick's Day or just because.

Brownies

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup cocoa
• 1/2 teaspoon vanilla
• 2 eggs
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 cup chopped nuts

Mint Layer

• 2 tablespoons butter
• 1 cup icing sugar (confectioner's sugar)
• 1-2 tablespoons cream
• 1/2 teaspoon pure peppermint extract
• a drop or two of green food colouring (optional)

Chocolate Glaze

• 3 oz. semi-sweet or milk chocolate pieces
• 1 tablespoon butter

Method:

1. Pre-heat oven to 350°F.
2. Melt butter in large saucepan on stove top.  
3. Remove from heat and add sugar, cocoa, and vanilla.
4. Beat in eggs, one at a time.
5. Add flour and baking powder, and stir until batter is smooth.
6. Stir in nuts.
7. Spread evenly in a 9-inch square greased pan.
8. Bake for 20-25 minutes or until toothpick inserted in center comes out 'almost clean'.  (Do not over bake for a moist brownie.)
9. Remove from oven and cool completely.
10. For mint layer, ombine softened butter, icing sugar, milk and peppermint extract and beat until smooth.  Add a little more cream if frosting is too thick. (Add green food colouring, if desired).   Spread frosting over cooled brownie base and chill.
11. To make chocolate glaze, melt chocolate and butter in glass bowl in the microwave.  Stir until smooth.  Spread evenly over mint layer and chill for 30 minutes before slicing.

Seven Layer Casserole

This has been a family favorite recipe over the years...one I first enjoyed at my mother-in-laws table.  It is a simple one-pot meal that can cook while I am out and about.

• 3 medium potatoes, thinly sliced
• 1 onion, sliced into rings
• 2-3 carrots, thinly sliced
• 1/2 cup uncooked long-grain white rice
• 2 cups peas, frozen
• 1 pound pork sausage or farmer sausage
• 1 10 oz. / 284 ml can condensed tomato soup
• 1 cup water
• salt and pepper to taste

1. Lightly grease 2 1/2 quart casserole dish.
2. Layer the potatoes, onions and carrots.
3. Sprinkle with a layer of rice and then peas.
4. Arrange sausages on top.
5. Combine tomato soup with water and pour evenly over casserole.
6. Season with salt and pepper.
7. Cover and bake at 350°F for about 2 hours..until vegetables are tender and rice is cooked.

 

Enjoy!

Fish in Coconut Curry Sauce

We returned from a visit to Kenya recently, and here's an East African dish that we enjoyed immensely while we were there.  It was prepared for us by our hostess, who graciously gave me a copy of her recipe to take home. I didn't waste any time in cooking it up in my own kitchen!

Ingredients:

• 3 Tablespoons oil
• 2 - 2 1/2 pounds fish filets, cut into serving size pieces (sole, snapper, talapia)
• 1 onion, chopped or sliced
• 1 or 2 green bell peppers, chopped
• 6 cloves garlic, minced
• 1 1/2 cups coconut milk
• 3 tomatoes, skinned and chopped
• 2-3 teaspoons curry powder
• 2 Tablespoons lemon juice
• salt and pepper to taste

Method:

1. Heat the oil over medium-high heat in large skillet.  Sear the fish filets on both sides quickly and remove to a plate.  Do not cook through.
2. Reduce the heat to medium, and add the onions and peppers.  Saute until the onion is semi-transparent. 
3. Add garlic and saute for 1-2 more minutes.
4. Add tomatoes, coconut milk, curry powder, lemon juice, salt and pepper.  Bring to a boil; then reduce heat to a simmer.
5. Add the fish filets. Cover and continue to simmer until fish is cooked through (5-10 minutes). 
6. Serve on a bed of rice.