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  • NPMarie 4 months ago about key lime curd Flag
  • tupelohoney17 2 years ago about key lime curd
    I can hardly wait to do this. I have squeezed the key limes, I have the eggs, sugar etc and I'm ready to go! I think it is so cool that you did this recipe for the microwave. I have it printed and ready to go...thanks for sharing. My love of lemon and limes just got more intense....Diana
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  • sparow64 4 years ago about key lime curd
    I have to try this! Thanks Otter, for pointing it out to me!
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  • otterpond 4 years ago about key lime curd
    This was my first adventure in curd making. I tried to be very true to the instructions but had to make a couple of deviations anyway. You wouldn't think so with such a simple recipe, but then I'm a simple minded cook. You can see my honest intentions in the step-by-step photo I added. Deviation #1: 1lb of key limes = 3/4 cups of key lime juice. I used 2 lemons to make up the remainder of the liquid. I don't feel too bad about that. I can tell you that squeezing key limes is not my favorite thing to do. Now that I've had that experience I will be paying the premium for the bottle of juice. On the other hand, if I had not done that, I wouldn't have had the zest. I did put the zest in the curd and I think that is a very good idea. Deviation #2: I used 1.5c Splenda for baking to get started. I really prefer to save the calories if its not going to make a difference. I think it may make a difference in this recipe and if I make this in the future I will use real sugar. I believe it would thicken more quickly if I had used real sugar. In the end I added 1/2cup of real sugar plus 1 tbsp of corn starch. This seemed to do the trick. I microwaved in 1 minute increments removing the egg after each time and re-whisking the mixuture. After repeating this about 8 times the mix had thickened to the described consistency. The curd stuck to the back of the metal spoon. Deviation #3: I used 1/2cup of a 50/50 butter-EVO blend and 1/4cup real butter. I added the butter 2tbsp at a time, whisked then cooked it again for another minute in the microwave and whisked again. I repeated this each time until all the butter was in. I popped the curd into the refridgerator to chill down and began to make a simple topping. 1tbsp brown sugar, 2tbsp key lime zest, 6 pulverized townhouse crackers. Mix it all up. The curd was spooned into these lovely phyllo dough cups and a bit of the topping sprinkled on top. This was my husband's 60th birthday treat. I shared this with him and his folks on the back porch for evening cocktails. Raves all around. Really was a very successful treat and perfect for a hot muggy Florida evening.
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  • hopscotch 4 years ago about Tropical Carrot Cake
    Thank-you for adding to my repertoire of variations for a carrot cake. My database is now growing to three.
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  • silverqueen 5 years ago
    Thanks for being my cooking buddy and friend hope that we can share our recipes.

    hane a great day!!!

    Queen
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  • dmajor 5 years ago
    Thank you so much for adding me to your friendship list. I look forward to some great recipe exchange. Deb
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  • fuzzy 6 years ago
    you lead a very interesting life..I like that in a person..;-)
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  • fuzzy 6 years ago
    you lead a very interesting life..I like that in a person..;-)
    Flag
  • chillidude 6 years ago
    Gday Maryeaudets
    You have a great collection of recipes and I have nothing but admiration for anyone that can make cheese.
    Cheers
    Nigel
    Flag
  • randhir 6 years ago
    I am a food lover. I found a Food video community(www.ifood.tv) site few months ago.And i am interested to inform those people who also keep interests in food.Site www.ifood.tv is a site for all food lovers , here lots of recipe videos , blogs and much more... You visit once. You will get a another platform to share your recipe video,blogs ........Those who either prof.chef or love food can join it.
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  • lghandle 6 years ago
    Hi there! How are you today? Thks for letting me become your cooking buddy. Look forward to sharing lots of recipes and experiences with you. Hope to start posting recipes in the middle of next week,but feel free to contact me for my phone number if you are curious about any recipe.
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  • xcook 6 years ago
    Hey if you are remodeling I am a granite Fabricator for Kitchen and Bath Countertops and vanities.
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  • xcook 6 years ago
    Not yet , Are they flying over your way!!
    I usually hunt north of Dallas and in Comanche. Just found a new place close to home in Wylie Royce City area. With the price of gas we have started to look closer to home. Share some good everyday cooking ideas. Great to meet ya, Don
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  • shirleyoma 6 years ago
    A Book! Wow, how interesting.. Good luck and thanks for looking at hopefully using my cookies... happy cooking
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