Carlota De Limón (Mexican Lime Icebox Cake)

Make it as fancy as you would like!

While it is traditional to use limes for this simple "cake," lemons may be substituted, or a combination. But I recommend the limes, even key limes.

Until I laid my eyes on this dessert, I had no idea what Maria cookies were. They are easily found in the Hispanic section of your grocery store, they are also referred to as a "biscuit" or "digestive cookie." Usually inexpensive, they basically taste like an American animal cracker/cookie. They are sold in individual 7 oz. packages or tubes or you can purchase them by the box which usually have four rolls or tubes, sometimes more. I now always keep a pack or two on hand if only for a quick snack. They also make for quick and easy ice-cream sandwiches if you have kiddos around.

Layered between this citrus custard, the cookies absorb the moisture to transform into a delightful cake-like dessert that is fresh and appealing. 

You may assemble this in a square or round pan. I prefer a round spring-form pan. The size will depend on the height you wish to build up the "cake." For beginners, I suggest an 8-inch square pan.

Like the previous lemon dessert, this, too, depends on the magic of adding an acid (citrus juice) to dairy, in this case condensed and evaporated milk to create a thick custard. Today, sadly, neither are cheap. 

I have seen recipes with as little as one-half cup of juice to as much as 1 cup. It will depend on your individual taste and pucker tolerance. Start with 1/2 cup and taste as you go. You will need at least one-half dozen limes of a decent size. Be sure to give them a good wash.

• 1, 12 oz. can evaporated milk
• 1, 12 oz can sweetened condensed milk
• 1/2-1 cup freshly squeezed lime juice
• 1/2 teaspoon vanilla
• 2 packages Maria cookies (or enough to fill pan/dish of your choice)
• 1 8-inch square pan or dish

Place liquid ingredients into a blender and blend/pulse until mixture has thickened. Do not overblend or you will end up with too many bubbles.

Place a few tablespoons into the bottom of your pan. Neatly place one layer of cookies on top. Repeat. The custard layers will not be thick. It's basically a "glue." End with custard layer. If needed, break some cookies in half. 

Cover. Refrigerate until solid, preferably overnight.

Decorate with lime peels and/or whipped cream and slivered almonds--even clean floral petals.

Covered, this will keep for a day or two. After that, it gets a bit too soft and "mushy." But it never lasts that long. 

Below is a video to give you a bit instruction. Enjoy!

Blender Lemon Pie (4 Ingredients)

Whipped cream makes an even better topping!

Over the course of the next week or so, I am going to post daily recipes for lemon desserts. Some I have made. Some I intend to make. All are unique in some way and most are not complicated. It's time to empty my file.

Lemon and summer just go together--yellow sunshine. Did you know that Van Gogh's favorite color was yellow? 

After a heavy dinner from the barbecue, a light lemony dessert is always appreciated. Even if you are cooking light and eating light, a lemon dessert is perfect. To me, it always borders on the more mannerly side of desserts. Always a bit elegant ...

This first one is entirely concocted in a blender! The blender makes easy work of macerating the entire lemon and homogenizes it with the rest of the ingredients for a smooth filling. Feel free to use a graham-cracker crust.

 Can you use a food processor? I do not know. But, you can not use a hand-held mixer! 

The darker your egg yolks, the deeper yellow it will color your pie. This is a fun pie to decorate. Do use whipped cream. Berries make a nice addition. Use sliced strawberries, whole blueberries or raspberries.  Dot with small mint leaves. Enjoy!

1 large lemon, well washed under hot water but not peeled
4 large eggs, room temperature
1 stick unsalted butter, melted (8 tablespoons)
1.5 cups white sugar
1 8 or 9-inch piecrust, partially baked in a 350-degree oven
Whipped Cream for topping

Assorted berries or fruit

Slice lemon in half. Do not peel. Cut each half into eight sections. Remove all seeds. Place in blender. Add eggs, butter and sugar. Blend until smooth.

Pour into pre-baked pie shell. Bake at 350 F for about 40 minutes or until set. Allow to reach room temperature. Refrigerate until totally chilled. 

Now, how easy was that?

Butter-Basted Fish Fillets with Garlic and Thyme

Delicate. Buttery. Delicious!

I have now made this several times and I am hooked (pun intended)!

It is more of a method than a recipe. The key will depend on the freshness of your fish. Avoid frozen, since they tend to be mushy when thawed.

2, 6-ounce fresh cod fillets, skinned, at least one-inch thick, 

    patted dry 

Salt and Pepper

2 garlic cloves, smashed, peeled, but not minced or cut

3 tablespoons firm butter

2 thyme sprigs

1 tablespoon vegetable oil

1 non-stick skillet

Add vegetable oil to skillet. When hot, add fillets, skin side down. Lower heat to medium. Cook 4-5 minutes. Carefully flip and cook other side for one minute. Add butter and begin to baste by tilting pan and basting for 15 seconds then leaving flat on stove for 30 seconds. 

When temperature reaches 130 degrees, add garlic cloves and thyme sprigs. (I simply add the garlic and thyme sprigs when I add the butter). Continue cooking until fish registers 136-140. 

Carefully remove from pan. Spoon over the butter sauce. Serve with a wedge of lemon. For sides, I like plain white rice with spinach and a bit of parmesan mixed in. It goes nice with the butter sauce.

McDonald's Original Fries (and the truth about FATS and OILS)

Most mornings I spend several hours scouring the Internet for new recipes to keep me mo-tivated. As you can imagine, I have a file that is overflowing. Several, in fact. Will I make all these recipes? It is impossible.

Be that as it may, I've decided to post and share those I find interesting, even though I have not prepared them. 

I begin with fries.

Not any fries, but McDonald's fries which, if you are as old as me, you remember fondly opposed to the limp ones served today. Often cold.

But first, let's talk lard and fat. Lard is from pigs. Tallow is from beef. People often use the terms interchangeably. That is not correct.

I love lard and use it often, along with bacon grease. Here are some facts to consider: The newer lards are much healthier then they used to be.  I use it in biscuits, pie crusts, and to grease bread pans and casserole dishes.

 One tablespoon of lard has 10 mg of cholesterol. By contrast, one tablespoon of butter has 30mg of cholesterol. What about fat content? Well, one tablespoon of lard has 13% fat, of which six is saturated fat. By contrast, one tablespoon of butter has 11% fat, of which seven is from saturated fat. One tablespoon of margarine has 11% percent fat of which 2.1% is saturated but contains no cholesterol. One tablespoon of Crisco all-vegetable shortening is 12g of total fat of which 3 is saturated fat but contains no cholesterol.