Wednesday, May 27, 2009
The Daring Bakers
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.
I have never created a strudel before; all I could think of in comparison was the Toaster Strudel that I have in the past purchased the boys for breakfast. I don't buy those things anymore! They loved them..too much.
Last summer I picked a ton of raspberries, I still have a few gallon ziploc bags in the freezer. I decided to try a raspberry/almond strudel. Fabulous!
The dough was so simple to make. I couldn't believe how easily it rolled out. It really DID stretch to 3 foot x 2 foot. Amazing.
It took only minutes to put together - minus the 3 hours I let the dough rest while I was out coaching my runners last night.
I'll be taking it along with me tonight to dispense to hungry mouths.
Next time I'm going to try a blueberry strudel. I have a few bags of those in the freezer, too.
Preparation timeTotal: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough30-90 min to let dough rest/to prepare the filling20-30 min to roll out and stretch dough10 min to fill and roll dough30 min to bake30 min to cool
Apple strudelfrom “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
2 tablespoons (30 ml) golden rum3 tablespoons (45 ml) raisins1/4 teaspoon ground cinnamon1/3 cup plus 1 tablespoon (80 g) sugar1/2 cup (1 stick / 115 g) unsalted butter, melted, divided1 1/2 cups (350 ml) fresh bread crumbsstrudel dough (recipe below)1/2 cup (120 ml, about 60 g) coarsely chopped walnuts2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.
Strudel doughfrom “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour1/8 teaspoon salt7 tablespoons (105 ml) water, plus more if needed2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled
I have never created a strudel before; all I could think of in comparison was the Toaster Strudel that I have in the past purchased the boys for breakfast. I don't buy those things anymore! They loved them..too much.
Last summer I picked a ton of raspberries, I still have a few gallon ziploc bags in the freezer. I decided to try a raspberry/almond strudel. Fabulous!
The dough was so simple to make. I couldn't believe how easily it rolled out. It really DID stretch to 3 foot x 2 foot. Amazing.
It took only minutes to put together - minus the 3 hours I let the dough rest while I was out coaching my runners last night.
I'll be taking it along with me tonight to dispense to hungry mouths.
Next time I'm going to try a blueberry strudel. I have a few bags of those in the freezer, too.
Preparation timeTotal: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough30-90 min to let dough rest/to prepare the filling20-30 min to roll out and stretch dough10 min to fill and roll dough30 min to bake30 min to cool
Apple strudelfrom “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
2 tablespoons (30 ml) golden rum3 tablespoons (45 ml) raisins1/4 teaspoon ground cinnamon1/3 cup plus 1 tablespoon (80 g) sugar1/2 cup (1 stick / 115 g) unsalted butter, melted, divided1 1/2 cups (350 ml) fresh bread crumbsstrudel dough (recipe below)1/2 cup (120 ml, about 60 g) coarsely chopped walnuts2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.
Strudel doughfrom “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour1/8 teaspoon salt7 tablespoons (105 ml) water, plus more if needed2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled
Friday, May 22, 2009
Inspired.
This past Wednesday it was 97F with 40 mile per hour winds! It was crazy. A number of the county roads in Sherburne County were closed due to the low visibility. Dust, dirt and debris was blowing off of farm fields leaving a coating of dirt and dust in its wake. Our house is surrounded by trees. I had my windows open and came home to a layer of green pollen upon everything!
I had my women's group in Edina to coach Wednesday night. Our head coach had sent out an email to all participants that they should carry water and take it easy for our run.
We have three different levels in this group: newbees, wannabees and gottabees. The wannabees, whom I coach, were to run 45 minutes without stopping. We decided to take a new route, tiring of the laps around the usual lake. We decided to run out to Lake Cornelius; about a mile to Highway 100, via shaded neighborhoods, over the highway and then to Lake Cornelius. I was a great route. The park around Lake Cornelius was full of families picnicking, many people biking and running, a game of baseball..many Minnesotans out enjoying spring. Thank goodness!
I ran along with my group, enjoying the hot sun and nice stiff breeze. I love to run in the heat, but not many of my group felt the same way. Every once in a while I'd duck under a sprinkler that was watering a thirsty lawn. As I came up to Highway 100 I looked back and checked on the final runners of my group. They were doing well, running along, enjoying the evening run. I stepped in with the final runner, making sure she was OK. She was, she was just not sure that she would be finished in 45 minutes, in time for our speaker. I told her it didn't matter how long it took us to go around the lake and get back to the school. Just enjoy the run, enjoy your surroundings, enjoy the beautiful lilacs in bloom, the tulips, the rhododendrons, the birds singing. Take pride in the fact that you will be running 45-60 minutes tonight without stopping. Your longest run ever! When I looked into her eyes I could see doubt. Take your mind off your watch, off being last, off of any negatives. Just think positively. Enjoy yourself. She ran along the lake, taking in beautiful nature. I told her some people don't like to talk while they are running; I was OK with that. If she felt like talking just let me know. We ran in silence.
45 minutes in and we had about 15 minutes to the end of the run. We meandered through the neighborhoods of Edina, making our way to the school. She said she could probably walk faster than her run. I told her that her run was just fine. She can run for an hour at 97F without stopping, she can run in any form of heat now! We reached our destination. I patted her on the back and told her to give herself a pat on the back. You did it! You ran an hour! When she looked into my eyes, I saw it there, I saw her pride-in herself! This inspires me.
I had my women's group in Edina to coach Wednesday night. Our head coach had sent out an email to all participants that they should carry water and take it easy for our run.
We have three different levels in this group: newbees, wannabees and gottabees. The wannabees, whom I coach, were to run 45 minutes without stopping. We decided to take a new route, tiring of the laps around the usual lake. We decided to run out to Lake Cornelius; about a mile to Highway 100, via shaded neighborhoods, over the highway and then to Lake Cornelius. I was a great route. The park around Lake Cornelius was full of families picnicking, many people biking and running, a game of baseball..many Minnesotans out enjoying spring. Thank goodness!
I ran along with my group, enjoying the hot sun and nice stiff breeze. I love to run in the heat, but not many of my group felt the same way. Every once in a while I'd duck under a sprinkler that was watering a thirsty lawn. As I came up to Highway 100 I looked back and checked on the final runners of my group. They were doing well, running along, enjoying the evening run. I stepped in with the final runner, making sure she was OK. She was, she was just not sure that she would be finished in 45 minutes, in time for our speaker. I told her it didn't matter how long it took us to go around the lake and get back to the school. Just enjoy the run, enjoy your surroundings, enjoy the beautiful lilacs in bloom, the tulips, the rhododendrons, the birds singing. Take pride in the fact that you will be running 45-60 minutes tonight without stopping. Your longest run ever! When I looked into her eyes I could see doubt. Take your mind off your watch, off being last, off of any negatives. Just think positively. Enjoy yourself. She ran along the lake, taking in beautiful nature. I told her some people don't like to talk while they are running; I was OK with that. If she felt like talking just let me know. We ran in silence.
45 minutes in and we had about 15 minutes to the end of the run. We meandered through the neighborhoods of Edina, making our way to the school. She said she could probably walk faster than her run. I told her that her run was just fine. She can run for an hour at 97F without stopping, she can run in any form of heat now! We reached our destination. I patted her on the back and told her to give herself a pat on the back. You did it! You ran an hour! When she looked into my eyes, I saw it there, I saw her pride-in herself! This inspires me.
Wednesday, May 20, 2009
Mile High Devils Food Cake
Oh My God. This Cake. Fantastic!
Really. Moist, dark, rich, but still light and oh so good. Yes, I tried it. I brought the cake to a brunch I was invited to and after all of the oohing and ahhing and roll of eyes I had to try it. Yes. They were correct. Delicious.
I again increased the recipe by half to make a large 10" three layer cake. I doubled the frosting because in some of the Mile High recipies I've felt the frosting is skimped on. Not so in this recipe. Double frosting was more than enough for the cake. In fact I made cookies and sandwiched the frosting inbetween. They are still in the freezer and will go up to the lake this weekend.
Here's the recipe. I used the buttercream frosting.
TRY IT. YOU'LL LOVE IT!
Mile-High Devil’s Food Cake
From: Sky High: Irresistible Triple-Layer Cakes
By Alisa Huntsman and Peter Wynne
Makes an 8-inch triple layer cake:
1 cup of unsweetened cocoa NOT DUTCHED PROCESSED
1 and ¼ cups of hot water
3 cups of light brown sugar; packed
2 and 2/3 cups cake flour*
1 and ½ teaspoons baking soda
teaspoon of salt
9 ounces of unsalted butter at room temperature [2 sticks plus 2 tablespoons]
3 large eggs
1 and ½ teaspoons of vanilla extract
3/4cup of cold water
{*1 cup of cake flour is equal to ¾ cup of flour plus 2 tablespoons of cornstarch}
Preheat the oven to 325 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottoms of the pans with parchment paper and grease the paper as well.
Place the cocoa in a medium bowl and add the hot water. Whisk until smooth and let it cool to room temperature.
In the bowl of an electric mixer, combine the sugar, flour, baking soda, and salt. With the mixer on low blend to combine. Add the butter and the dissolved cocoa. Then raise the mixer to medium speed and beat for 2 minutes until light and fluffy.
In a medium bowl whisk together the eggs, vanilla, and cold water until combined. Add this liquid to the batter in three additions scraping down the sides of the bowl between additions. Divide the batter among the three pans.
Bake for 35-45 minutes or until a cakes tester inserted into the almost comes out clean. There should be a few crumbs attached still. Cool the cakes in the pans for 15 minutes. Then invert and remove parchment paper and cool completely on a wire rack.
Bakers’ choice of: Brown Sugar 7-Minute Frosting or Brown Sugar Buttercream
Brown Sugar 7-Minute Frosting
6 egg whites
1 and ½ cups of brown sugar
¼ cup light corn syrup*
2 tablespoons of water
½ teaspoon of cream of tartar
{*corn syrup can be substituted with equal parts of treacle OR liquid glucose OR light colored honey}
Do not try to make this frosting on a rainy day or if you live in an extremely humid area. The humidity will make it impossible to work with the egg whites.
Place all the egg whites in a bowl and set them aside while you make the syrup.
In a small heavy saucepan, combine the brown sugar, corn syrup, and water. Bring to a boil over medium-low heat, stirring to dissolve the sugar. Continue to boil washing down the sides of the pan with a wet pastry brush. Boil until the syrup reaches 238 degrees F (softball stage) on a candy thermometer. Immediately remove from heat.
Add the cream of tartar to the egg whites in the bowl and beat just to combine. With the mixer on medium speed gradually add the syrup in a thin stream taking care not to hit the beaters. Beat until fairly stiff peaks form but the frosting is still spreadable. If the frosting is too stiff it will be hard to work with. Use immediately.
Brown Sugar Buttercream
5 egg whites
1 and ¼ cups of packed brown sugar
¼ cup of water
1 pound of unsalted butter (16 ounces) at room temperature
Place all the egg whites in the bowl of an electric mixer; set aside.
In a heavy medium saucepan combine the sugar and water. Cook over medium heat stirring to dissolve the sugar. Then bring to a boil without stirring and cook until the syrup reaches 238 degrees F on a candy thermometer.
Begin beating the egg whites on medium low speed. Slowly pour in the syrup making sure not to hit the beater. Increase the mixer speed to medium high and beat until the meringue has cooled to body temperature.
With the mixer on med-low add 1-2 tablespoons of butter at a time. When all the butter has been added increase the mixer’s speed to medium and beat until the mixture looks curdled or separated. Continue to beat until the icing comes together again looking like soft smooth whipped butter.
Assembling the cake:
Place one layer flat side down and cover it with 2/3 cup of the frosting. Top with second layer and repeat process. Top with third layer and frost the sides of the cake.
Bakers Notes:
A cake topped with the meringue frosting is the best the day it’s made. It does not do well in the fridge.
If you choose the buttercream frosting you can keep it in the fridge for 3 days. Make sure to allow the cake to come to room temperature for 1 to 1 ½ hours. Otherwise the frosting will be hard and heavy.
Really. Moist, dark, rich, but still light and oh so good. Yes, I tried it. I brought the cake to a brunch I was invited to and after all of the oohing and ahhing and roll of eyes I had to try it. Yes. They were correct. Delicious.
I again increased the recipe by half to make a large 10" three layer cake. I doubled the frosting because in some of the Mile High recipies I've felt the frosting is skimped on. Not so in this recipe. Double frosting was more than enough for the cake. In fact I made cookies and sandwiched the frosting inbetween. They are still in the freezer and will go up to the lake this weekend.
Here's the recipe. I used the buttercream frosting.
TRY IT. YOU'LL LOVE IT!
Mile-High Devil’s Food Cake
From: Sky High: Irresistible Triple-Layer Cakes
By Alisa Huntsman and Peter Wynne
Makes an 8-inch triple layer cake:
1 cup of unsweetened cocoa NOT DUTCHED PROCESSED
1 and ¼ cups of hot water
3 cups of light brown sugar; packed
2 and 2/3 cups cake flour*
1 and ½ teaspoons baking soda
teaspoon of salt
9 ounces of unsalted butter at room temperature [2 sticks plus 2 tablespoons]
3 large eggs
1 and ½ teaspoons of vanilla extract
3/4cup of cold water
{*1 cup of cake flour is equal to ¾ cup of flour plus 2 tablespoons of cornstarch}
Preheat the oven to 325 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottoms of the pans with parchment paper and grease the paper as well.
Place the cocoa in a medium bowl and add the hot water. Whisk until smooth and let it cool to room temperature.
In the bowl of an electric mixer, combine the sugar, flour, baking soda, and salt. With the mixer on low blend to combine. Add the butter and the dissolved cocoa. Then raise the mixer to medium speed and beat for 2 minutes until light and fluffy.
In a medium bowl whisk together the eggs, vanilla, and cold water until combined. Add this liquid to the batter in three additions scraping down the sides of the bowl between additions. Divide the batter among the three pans.
Bake for 35-45 minutes or until a cakes tester inserted into the almost comes out clean. There should be a few crumbs attached still. Cool the cakes in the pans for 15 minutes. Then invert and remove parchment paper and cool completely on a wire rack.
Bakers’ choice of: Brown Sugar 7-Minute Frosting or Brown Sugar Buttercream
Brown Sugar 7-Minute Frosting
6 egg whites
1 and ½ cups of brown sugar
¼ cup light corn syrup*
2 tablespoons of water
½ teaspoon of cream of tartar
{*corn syrup can be substituted with equal parts of treacle OR liquid glucose OR light colored honey}
Do not try to make this frosting on a rainy day or if you live in an extremely humid area. The humidity will make it impossible to work with the egg whites.
Place all the egg whites in a bowl and set them aside while you make the syrup.
In a small heavy saucepan, combine the brown sugar, corn syrup, and water. Bring to a boil over medium-low heat, stirring to dissolve the sugar. Continue to boil washing down the sides of the pan with a wet pastry brush. Boil until the syrup reaches 238 degrees F (softball stage) on a candy thermometer. Immediately remove from heat.
Add the cream of tartar to the egg whites in the bowl and beat just to combine. With the mixer on medium speed gradually add the syrup in a thin stream taking care not to hit the beaters. Beat until fairly stiff peaks form but the frosting is still spreadable. If the frosting is too stiff it will be hard to work with. Use immediately.
Brown Sugar Buttercream
5 egg whites
1 and ¼ cups of packed brown sugar
¼ cup of water
1 pound of unsalted butter (16 ounces) at room temperature
Place all the egg whites in the bowl of an electric mixer; set aside.
In a heavy medium saucepan combine the sugar and water. Cook over medium heat stirring to dissolve the sugar. Then bring to a boil without stirring and cook until the syrup reaches 238 degrees F on a candy thermometer.
Begin beating the egg whites on medium low speed. Slowly pour in the syrup making sure not to hit the beater. Increase the mixer speed to medium high and beat until the meringue has cooled to body temperature.
With the mixer on med-low add 1-2 tablespoons of butter at a time. When all the butter has been added increase the mixer’s speed to medium and beat until the mixture looks curdled or separated. Continue to beat until the icing comes together again looking like soft smooth whipped butter.
Assembling the cake:
Place one layer flat side down and cover it with 2/3 cup of the frosting. Top with second layer and repeat process. Top with third layer and frost the sides of the cake.
Bakers Notes:
A cake topped with the meringue frosting is the best the day it’s made. It does not do well in the fridge.
If you choose the buttercream frosting you can keep it in the fridge for 3 days. Make sure to allow the cake to come to room temperature for 1 to 1 ½ hours. Otherwise the frosting will be hard and heavy.
Tuesday, May 19, 2009
Dories Key Lime Pie
Steve doesn't have much of a sweet tooth. He doesn't give most of my bakery items a second look. He does, however, request Key Lime or Lemon Meringue Pie for each of his birthdays. Today is the big 45. Yikes! I'm quickly following behind him.
This pie is from Dorie Greenspan. All of her recipes are fantastic and this one is no exception. It came together easily, baked up in 12 minutes flat and was oohed and ahhhed over.
I doubled the recipe and baked in a deep dish 10" pie pan.
Graham Cracker Crust
3 C Chopped Graham Crackers
2 sticks butter, melted
1/4 c sugar
Mix and press into pan. Bake 10 minutes at 350.
Beat 4 egg yolks, add juice of 6 key limes, 1 can condensed milk. Beat well.
Boil 1 cup heavy whipping cream with 1 cup coconut until cream is reduced by half.
Place coconut mixture into baked crust, add egg mixture. Bake 12 minutes as 350. Freeze one hour.
You could use meringue but I used heavy whipping cream to top the pie. Whalla. Easy Peasy!
This pie is from Dorie Greenspan. All of her recipes are fantastic and this one is no exception. It came together easily, baked up in 12 minutes flat and was oohed and ahhhed over.
I doubled the recipe and baked in a deep dish 10" pie pan.
Graham Cracker Crust
3 C Chopped Graham Crackers
2 sticks butter, melted
1/4 c sugar
Mix and press into pan. Bake 10 minutes at 350.
Beat 4 egg yolks, add juice of 6 key limes, 1 can condensed milk. Beat well.
Boil 1 cup heavy whipping cream with 1 cup coconut until cream is reduced by half.
Place coconut mixture into baked crust, add egg mixture. Bake 12 minutes as 350. Freeze one hour.
You could use meringue but I used heavy whipping cream to top the pie. Whalla. Easy Peasy!
Monday, May 18, 2009
Spring Superior 50K Race Report
The Superior Hiking Trail is a very special place to me. I tend to go up to run along the trail at least half a dozen times each year; sometimes even more than that.
This year Steve decided to stay home to paint the house, Tyler decided to stay with him so it was only Troy and I going up to Lutsen for the weekend. In all honesty, if Troy had decided not to go along with me, I may have decided not to go at all.
I'm finding that I'm just not at all psyched up like I have been in the past about races. I've been running ultras for 6 years; in that 6 years I've run over 60 of them. In the beginning I was running races to see if I could..could I really run the distance .. be it 50K, 50M, 100K or 100M? I really didn't know if I could and that was what brought me to the race start. I was thrilled beyond belief when I could actually finish a 50 miler and not be dead last..that took a few years!
I had never left home for a full weekend before I began racing, this was new and exciting for me too. I met a ton of new, wonderful people, I began to finish at faster times and even began to place .. and win. It was all so crazy and exciting.
This past year I've found that I just don't enjoy it as much as I did before. I don't feel the need to prove anything to myself anymore. It's never been about competing or proving anything to anyone else; it's been all about me.
Last year I wanted to do a family vacation out to Colorado while I ran Leadville. It was fabulous; then I wanted to run Javelina solo. It was marvelous. This year I don't really know what I want to do..
Troy and I left for Lutsen on Friday. We hiked Temperance for a few hours and enjoyed it fully. Troy showed me the bracket fungi with the spore deposits. WHAT? It was a lot of fun, he gave me a science lesson. We made our way to Lusten in time for packet pickup and swimming before crawling into bed.
Saturday morning the race began at 7. Maria told me the wind chill was 22F. There was snow on the ground! After a few hugs and hellos we were on our way.
I decided to run without my iPod. I wanted to listen to myself. I decided to run a full minute slower per mile than last year, I wanted to take care of my torn vastus medialis. I told myself no Advil, slow down if it hurts and feel what is going on there. I wanted to talk to myself, to listen to myself. Was I enjoying the race? Feel the emotions.
I started out in the back of the pack. I picked my way along the trail. Not many of the leaves were out yet, the winds, oh my gosh, they were loud and raw; heavy steady winds. I could hear trees breaking off in the woods, I was hoping one wouldn't break on me.
As I began to pick myself all the trail I began to think. Was I enjoying this? Well, I was enjoying running in the woods. Was I enjoying the race? Mmmmm..not so much. I could run through the SHT without a race. Gretchen and Mike put on a fabulous race, and my feelings have nothing to do with the race itself. I'm using the word 'race' as generic, as in any 'race'. I just don't need all of the hype anymore. I can run by myself; I don't need a race to get out and do a 50K, or 50M or whatever distance. I thought I might like to be with Troy, hiking another section of the trail instead.
As Carl passed me I began to explain to him what I was feeling. I told him I was tired of being away a weekend each month, I told him Troy had a baseball game during FANS and I might rather go to the baseball tournament this year. He told me the race marked his 40th ultra since 1989. Maybe I have been running too many of these things!?
Pretty soon I began to fall. I wasn't picking up my feet high enough to get over all of the roots and rocks. I went down over a dozen times. Two times Maria was with me when I fell;how embarrassing! I told her I was looking at a beaver dam..right.
I felt great physically. My leg never gave me pain, I didn't need Advil. The Hammerheed and Hammergel on the course was all that I needed. The volunteers were wonderful. It was so cold out, and there they were, serving us faithfully.
At the half way point my time was 3:11. I had stuck to my plan, I would finish in 630 or so, exactly a minute per mile longer than last year.
The second half of the race was wonderful. I ran solo most of the way, running into Steve Quick for a bit and then seeing Jeffrey and Lynette along the course.
The day warmed up a bit, into the 40s-clear and windy. Oh, the wind. It was howling. The trail was beautiful as always. I love that trail.
I realized what I would like to do is run the trail point to point, slow and easy. I could take 10 days, and run 30 miles each day. That's what I'll be planning..either this July or next. Now THAT sounds like fun :)
The finish brought me in at 630-feeling happy and strong. I placed 4th among the women. No pain. Leg felt strong.
After catching up with friends at the award ceremony and having my hair braided by Debbie, Troy and I headed off to hike Artists Point in Grand Marais. After an hour of scrambling over the rocks we headed back to Lutsen for hottubbing and swimming. That was what was so much fun, spending the time with Troy.
Sunday we were up early and well rested, off we went to hike the Split Rock River Loop. Troy hadn't seen the waterfalls upon this section and was quite taken with the sights. I loved seeing the trail through his eyes.
Spending time with Troy made this one special weekend..and the race, that was secondary. I feel a shift taking place within me. It's whisper is beginning to get louder and more clear.
This year Steve decided to stay home to paint the house, Tyler decided to stay with him so it was only Troy and I going up to Lutsen for the weekend. In all honesty, if Troy had decided not to go along with me, I may have decided not to go at all.
I'm finding that I'm just not at all psyched up like I have been in the past about races. I've been running ultras for 6 years; in that 6 years I've run over 60 of them. In the beginning I was running races to see if I could..could I really run the distance .. be it 50K, 50M, 100K or 100M? I really didn't know if I could and that was what brought me to the race start. I was thrilled beyond belief when I could actually finish a 50 miler and not be dead last..that took a few years!
I had never left home for a full weekend before I began racing, this was new and exciting for me too. I met a ton of new, wonderful people, I began to finish at faster times and even began to place .. and win. It was all so crazy and exciting.
This past year I've found that I just don't enjoy it as much as I did before. I don't feel the need to prove anything to myself anymore. It's never been about competing or proving anything to anyone else; it's been all about me.
Last year I wanted to do a family vacation out to Colorado while I ran Leadville. It was fabulous; then I wanted to run Javelina solo. It was marvelous. This year I don't really know what I want to do..
Troy and I left for Lutsen on Friday. We hiked Temperance for a few hours and enjoyed it fully. Troy showed me the bracket fungi with the spore deposits. WHAT? It was a lot of fun, he gave me a science lesson. We made our way to Lusten in time for packet pickup and swimming before crawling into bed.
Saturday morning the race began at 7. Maria told me the wind chill was 22F. There was snow on the ground! After a few hugs and hellos we were on our way.
I decided to run without my iPod. I wanted to listen to myself. I decided to run a full minute slower per mile than last year, I wanted to take care of my torn vastus medialis. I told myself no Advil, slow down if it hurts and feel what is going on there. I wanted to talk to myself, to listen to myself. Was I enjoying the race? Feel the emotions.
I started out in the back of the pack. I picked my way along the trail. Not many of the leaves were out yet, the winds, oh my gosh, they were loud and raw; heavy steady winds. I could hear trees breaking off in the woods, I was hoping one wouldn't break on me.
As I began to pick myself all the trail I began to think. Was I enjoying this? Well, I was enjoying running in the woods. Was I enjoying the race? Mmmmm..not so much. I could run through the SHT without a race. Gretchen and Mike put on a fabulous race, and my feelings have nothing to do with the race itself. I'm using the word 'race' as generic, as in any 'race'. I just don't need all of the hype anymore. I can run by myself; I don't need a race to get out and do a 50K, or 50M or whatever distance. I thought I might like to be with Troy, hiking another section of the trail instead.
As Carl passed me I began to explain to him what I was feeling. I told him I was tired of being away a weekend each month, I told him Troy had a baseball game during FANS and I might rather go to the baseball tournament this year. He told me the race marked his 40th ultra since 1989. Maybe I have been running too many of these things!?
Pretty soon I began to fall. I wasn't picking up my feet high enough to get over all of the roots and rocks. I went down over a dozen times. Two times Maria was with me when I fell;how embarrassing! I told her I was looking at a beaver dam..right.
I felt great physically. My leg never gave me pain, I didn't need Advil. The Hammerheed and Hammergel on the course was all that I needed. The volunteers were wonderful. It was so cold out, and there they were, serving us faithfully.
At the half way point my time was 3:11. I had stuck to my plan, I would finish in 630 or so, exactly a minute per mile longer than last year.
The second half of the race was wonderful. I ran solo most of the way, running into Steve Quick for a bit and then seeing Jeffrey and Lynette along the course.
The day warmed up a bit, into the 40s-clear and windy. Oh, the wind. It was howling. The trail was beautiful as always. I love that trail.
I realized what I would like to do is run the trail point to point, slow and easy. I could take 10 days, and run 30 miles each day. That's what I'll be planning..either this July or next. Now THAT sounds like fun :)
The finish brought me in at 630-feeling happy and strong. I placed 4th among the women. No pain. Leg felt strong.
After catching up with friends at the award ceremony and having my hair braided by Debbie, Troy and I headed off to hike Artists Point in Grand Marais. After an hour of scrambling over the rocks we headed back to Lutsen for hottubbing and swimming. That was what was so much fun, spending the time with Troy.
Sunday we were up early and well rested, off we went to hike the Split Rock River Loop. Troy hadn't seen the waterfalls upon this section and was quite taken with the sights. I loved seeing the trail through his eyes.
Spending time with Troy made this one special weekend..and the race, that was secondary. I feel a shift taking place within me. It's whisper is beginning to get louder and more clear.
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