"Around the World in Eighty Days".... Challenge

In home school, one of the favorite classes my Boys and I enjoyed the most was our "Life Skills" class. The class is pretty self-explanatory. But one aspect of the class is learning how to cook and so every spring since then, we have decided to center our first eighty days of cooking from around the World.story entitled And we thought it would be fun to share our creations here with all of you.... So starting Tomorrow, April 1, you will be able to enjoy a little bit of what we are discovering in our trips around the world.

If you would like to join us in our challenge, please let us know by posting it in your comments or sending us an email. The challenge is very simple.... Every Friday at the end of our Recipe we will also be posting where we are going next. The challenge will be for everyone to choose a recipe from that country or region and make it and share it on their blog. Post a link to it in your comments or by email and I will add them here, so that we can all share in the travels.

We are looking forward to all the fun.... and invite all of you to join us in our "Around the World in EIghty Days" cooking trip! (we will be using "ATW80DS": in our titles, so that you will know it is part of our challenge.)

Thirtfy Thursday... Blackberry Lemonade (DYI Sports Drinks)

Yesterday, I started back on the "Couch 2 5K" plan. I have decided to do this for a couple of reasons.

#1... I have plateaued on my weight lose adventures.
#2... I feel soggy and unhealthy.

Today on the C25k Facebook page there was a link to www.active.com, that featured a discussion about sports drinks and how you can make your own. I am not a big fan of sports drinks, but the article got us here at the pantry thinking about fun summer chillers that we could make at home that would still meet the criterial of a sports drink. Which the article stated as being: "The nutritional profile of most commercial sports drinks is approximately 50 calories, 14 grams of carbohydrate and 110 grams of sodium per 8-ounce serving." 

This one is our favorite so far...

Ingredients

• 1/2 cup fresh blackberries
• 1/2 cup country time pink lemonade 
• 1/8 teaspoon salt
• 4 fresh lime wedges
• 1/2 cup orange juice 
• 2 tablespoons lemon juice
• 4 cups cold water

Dissolve lemonade mix and salt in water, add orange juice, lemon juice and blackberries. Stir and chill. When ready to serve fill each glass with ice and squeeze 1 lime wedge into each glass (serves 4). Pour lemonade mix over ice and serve. 

"Tuesday's with Dorie" - Mocha Brownie Cake

       I have made this recipe many times in the past and it never ceases to amaze me how dense and prich it comes out every time. It is not one of our favorites here at the pantry, but the ganache topping is excellent and easy to use. 

         We followed the recipe found in the cookbook, Baking with Julia page no. 282-283, by Dorie Greenspan, with the exception of leaving out the coffee and adding some wet walnuts on top. 
         Side note: the key to great presentation with this cake is to use a hot knife when slicing and serving. 

If you would like to join our group, Don’t forget to check out the rest of the TWD Blogroll! 

Salute to PI day...

Lemon Meringue Pie 

INGREDIENTS

11/2 cup white sugar

1/4 cup all-purpose flour

4 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

3 lemons, juiced and zested

2 tablespoons melted butter

5 egg yolks, beaten

1 (9 inch) pie crust, baked

5 egg whites

1/2 cup white sugar

1/4 teaspoon cream of tarter

 DIRECTIONS:
 Preheat oven to 350 degrees F (175 degrees C).
 To Make Lemon Filling: In a medium saucepan, whisk together dry: sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a slow boil. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Whisk in melted butter.  Remove from heat. Pour filling into baked pastry shell

To Make Meringue: In a large glass or copper bowl, whip egg whites until foamy. Add cream of tarter and sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Key Lime Pie 

Ingredients:

• 3 egg yolks
• 2 teaspoons grated lime zest
• 1 (14-ounce) can sweetened condensed milk
• 2/3 cup fresh (preferable) or bottled Key lime juice (about 24 to 30 Key limes)
• 1 purchased or homemade 9-inch graham cracker crust
• Sweetened whipped cream for garnish, any variety

  Preparation:

  Preheat oven to 350 F.
  
  
  Place egg yolks and lime zest in a nonreactive bowl and beat on high speed about 5 minutes, until the mixture is very glossy. Add sweetened condensed milk in a steady stream and beat until thickened, another 3 to 4 minutes. Reduce mixer speed to low and add Key lime juice, beating only until combined.
  
  
  Pour the lime custard into the prepared graham cracker crust. Bake about 10 minutes until filling has barely set. Remove from oven and let slowly cool until it is room temperature. Refrigerate.
  
  
  Place the Key lime pie in the freezer about 15 to 20 minutes before serving time. Slice and serve with a large dollop of whipped cream

• Almond Shortbread Crust
• 4 tablespoon room temperature butter 
• 3 tablespoons sugar
• 1 large egg yolk
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 2 drops of almond extract 
• 2 drops of lemon extract

Directions

1. Cut together butter and sugar in a medium bowl, until grainy. Stir in yolk. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish.
2. Bake on 350*,  just until crust turns golden brown, 8 to 10 minutes. Let cool in dish on a wire rack.
3. Make filling or use pre made fillings.