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----- Original Message -----
From: Janet
To: phaedrus@hungrybrowser.com
Sent: Tuesday, August 02, 2011 11:05 PM
Subject: Crow's Nest Grand Cayman
Hi there, I have the recipe directly from the restaurant for their Key
Lime Pie...more of a merigue with a Key Lime curd. They printed it out for me
after many, many years and dinners there. Trouble is it makes many, many
pies! But if any one wants it, I have it.
Best Regards,
Janet
Hi Janet,
Please send it on to me!
Phaed
From: Janet
To: phaedrus@hungrybrowser.com
Subject: Re: Crow's Nest Grand Cayman
Date: Wednesday, August 03, 2011 1:18 PM
Crow's Nest Key Lime Pie
Note: All "cups" throughout the recipe = 10 oz. beer mug
Kerd:
36 eggs
14 yolks
5 lb. sugar
1 bottle 946 ml. key lime juice
2 lb. butter
2 drops green food colouring
Pie:
52 egg whites
3.5 cups sugar
750 ml. kerd
Butter and sugar springform pans (recipe didn't say how many!)
Kerd:
Beat yolks in top of double boiler and add sugar, juice and butter. Cook
until thick, stirring to keep smooth
Pie:
Beat egg whites adding sugar gradually, mixture will become stiff. Fold
750 ml. of kerd very gradually into mixture. PS Be gentle!
Pile high into springform pans
Bake at 350 degrees for 90 minutes. Turn off oven and allow to cool
gradually in oven. PS. electric ovens may not cool quickly enough so prop door
open. Let stand at room temp. for two hours. Refrigerate before serving.
To serve: Top with homemade whipped cream, not aerosol. And add kerd to
your liking.
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From: "Paulette"
To: phaedrus@hungrybrowser.com
Subject: Crow's Nest key lime pie
Date: Wednesday, December 31, 2014 4:06 PM
Have been searching for years for this recipe, wondering if anybody has
scaled down the recipe smaller or has revised the recipe itself. would
appreciate any information possible Thank You
----- Original Message -----
From: Jill
To: phaedrus@hungrybrowser.com
Sent: Friday, August 05, 2011 9:03 PM
Subject: giovanni's red dressing
Hey there. I came across your site while looking for a recipe for Giovanni's
Red Salad Dressing. I see that you mentioned it in your article, but after an
hour I still cant find it on your site. I would love to be able to recreate it
at home since I do not live in the area anymore. Can you help? Thanks!
Jill
Hi Jill,
See below.
Phaed
Giovanni's Red Dressing
2 c. catsup
1 1/2 c. vegetable oil
1 c. sugar
1 tbsp. vinegar
1/2 sm. onion, shredded
Pinch of garlic
Blend until mixed and smooth
----- Original Message -----
From: Pat
To: phaedrus@hungrybrowser.com
Sent: Tuesday, August 02, 2011 11:19 AM
Good Morning: Would you please be so kind as to send me any recipes that
we can use for larger cucumbers!! They are too big for bread & butter pickles
-----thought that we could maske millionaire pickles with them.
Thanking you in advance.
Patricia
Hello Patricia,
There are recipes for large cucumber pickles here and below:
Cucumber Pickle Recipes
Pickles
Phaed
Cinnamon Pickles
7 extra large cucumbers
1 c. lime, dissolved in 1 gallon water
1 c. vinegar
1 bottle red food coloring
1 tbsp. powdered alum
Enough water to cover cucumbers
--SYRUP:--
Bring to a boil:
2 c. vinegar
8 c. sugar
2 c. water
8 cinnamon sticks
1 pkg. red hots
Peel and slice cucumbers 1/4 inch thick. Cut out centers and soak overnight
in lime solution. Next morning, drain and wash cucumbers, then soak in clear
water for 2 hours. Drain and place cucumbers in large pan and heat to boiling.
Simmer 2 hours in 1 cup vinegar, 1 bottle red food coloring, 1 tablespoon alum
and water to cover cucumbers. For 3 days, once each day, drain off syrup and
heat to boiling. Then pour back over rings, on third day, place rings in sterile
jars and pour hot syrup over and seal.
--------------------------------------
Golden Glow Pickles
6 lb. large cucumbers
6 med. onions
3 green peppers
3 red peppers
1/3 c. salt
2 c. brown sugar
2 c. white sugar
2 c. vinegar
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. turmeric
Wash, pare and core (remove seeds) and dice cucumbers, onions and peppers; sprinkle
with salt. Let stand overnight. In morning, drain and rinse; drain again. Mix
sugar, vinegar and spices; pour over cucumber mixture. Cook slowly over low heat
for 20 minutes or until cucumbers are transparent; pour into sterile jars and seal.
Makes 6 pints.
The Search Engine Registry shows that someone has been searching my site for this.
Buttermilk Cake
1 1/2 c. butter, softened
1/2 c. vegetable shortening
3 c. sugar
5 lg. eggs
3 tbsp. sugar
1/2 tsp. baking soda
1 tbsp. vanilla
1 tbsp. boiling water
3 c. cake flour measured after sifting
1 c. buttermilk, divided
Cream butter and shortening until light. Gradually add 3 cups sugar and beat
until fluffy. Separate eggs. Add yolk to batter and beat until light. Make
a meringue by beating the whites until foamy (high speed). Dissolve baking soda
in boiling water. Add soda water to 1/2 buttermilk. Beat well. Add to cream
mixture and beat well. Add 1/2 of flour and beat remaining milk and flour.
Add vanilla. Fold in white. Bake at 325 degrees for 1 hour and 35 minutes.
---------------------------
Old Fashion Buttermilk Cake
3/4 c. butter or margarine
1 3/4 c. sugar
3 eggs, well beaten
1 1/2 c. buttermilk
1/2 tsp. salt
1 tsp. soda
3 c. flour
3 tsp. baking powder
1 tsp. vanilla
1/2 tsp. each: lemon and orange extract
After creaming sugar and butter, add beaten eggs. Dissolve soda in buttermilk.
Sift dry ingredients together and add alternately with buttermilk to creamed
mixture and add extracts. Pour into 3 round greased and floured cake pans and
bake at 350 degrees 20 to 25 minutes.
Frost with:
Discovery Icing:
1 c. sugar
2 tbsp. white Karo
Dash of salt
1/4 tsp. cream of tartar
1/3 c. boiling water
Mix sugar, Karo, salt, cream of tartar and boiling water together in top of double
boiler. Stir until sugar is dissolved and turn heat to low. Pour in two unbeaten
egg whites and immediately begin mixing with electric mixer 5 to 7 minutes or until
a good peak is formed. Add: 1/4 or 1/2 tsp. almond flavoring Spread on cake and
put coconut between the layers after frosting and on top.
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