mulberryshoots

"Tell me, what is it you plan to do with your one wild and precious life?" ~ Mary Oliver

lemon ricotta pancakes for breakfast! . . .

lemon ricotta pancakesLEMON RICOTTA PANCAKES for breakfast!

I don’t know about you, but I seem to be seeing recipes for lemon ricotta pancakes in cooking publications online and off. A few of them were very fussy, separating eggs and beating the egg whites with a mixer, then folding them in.

This morning, I just winged it and made batter using Aunt Jemima Pancake mix, one egg rather than three, lightly mixed in with a fork, some buttermilk, melted butter, a dollop of whole-milk ricotta, lemon zest and juice from a wedge of lemon. The batter was medium thin and I cooked the pancakes one at a time in a small pan. A pat of sweet butter on top and warmed maple syrup.

Subtle, fragrant and delicious. Almost no fuss!lemon ricotta pancakes 2

best key lime pie! . . .

key lime pie

BEST Key Lime Pie tonight: Original recipe from Joe’s Crab Shack and tweaked by me. This is a relatively easy-to-make recipe that hits the spot in the summertime: cool, creamy, tart and just sweet enough. A favorite!

1. Buy a prepared honey graham crumb crust (remove plastic lid & bake for 10 minutes by itself in 350 degree oven – critical step so that crust is crisp and does not absorb filling and become soggy.)

2. Zest skin of one fresh lime on a microplane (about 3 teaspoons)

3. Separate and beat 4 egg yolks with lime zest using electric mixer/whipping attachment for 5 minutes

4. Slowly add 1 can of Eagle brand sweet condensed milk until incorporated – do not overbeat

5. Turn down mixer and add juice of 4 fresh limes (about a scant 2/3rds cup; do not use artificial lime juice – it leaves a metallic aftertaste)

6. Turn filling mixture into pre-baked graham cracker crust and bake for 10 minutes in 350 degree oven until set. Remove and cool thoroughly.

7. While filling cools, place glass pyrex mixing cup and clean whipping attachment in freezer to chill

8. Whip small carton of heavy cream in chilled glass container with mixer until stiff. Do not add sweetener. Pile onto cooled filling

9. With flat of cake knife, smooth whipped cream to edges of pie filling and pile higher in the middle. Chill in FREEZER for 30 minutes

10. Remove from freezer and cover with aluminum foil; store in refrigerator for a few hours until ready to serve

It may not be very pretty with the prepared crust in aluminum foil pan . . . but it sure tastes fabulous!