Nellie & Joe’s Key Lime Pie with Zest, Swirls and Graham Cracker Crust

Perfection for a hot 4th of July party!

It may be a sin to mess with a classic … I know! But I love limes and wanted to deepen the taste of lime. So mess away I did! I started by adding lots of lime zest to the filling and the graham cracker crust. Absolutely love the fleck of green in the filling!

But, as we know, presentation often is everything. So, this year, I pushed the graham cracker crust up high in a spring form pan so that once the pie was finished the crust would rise jaggedly above the filling. Then, I marbled the filling for that extra wow factor. Please let me know what you think!

Ingredients for 9″ graham cracker pie crust:

15 graham crackers (each 3 by 5 inches), broken

1⁄3 c. packed brown sugar

6 T. unsalted butter, melted, (plus more, room temperature to grease the pan)

Zest of 1 lime, finely grated, plus 1 T. fresh juice

1 ¼ t. kosher salt

Ingredients for Key Lime Filling:

1 can (14 oz) sweetened condensed milk

3 egg yolks, whites not used.

1/2 c. Nellie & Joe’s key west lime juice

2-3 lg. limes for zest and garnish slices

Whipped cream or meringue

Directions for the crust:

In a food processor, pulse graham crackers until finely ground. Add butter, granulated sugar, lime zest and juice, and salt; pulse until combined. Press crumbs evenly onto the bottom and up the sides of a 9″ spring form pan.

It is a beautiful effect to allow the crust to rise higher than the filling.

Directions for the Pie Filling:

Combine milk, egg yolks and lime juice and the zest of the limes. Blend until smooth. (Pieces of zest should be visible.)

Now you can pour the filling into the graham cracker crust for the classic key lime pie (and skip the next two paragraphs)…

…but, if you want to make it “fancy” and are not adverse to adding a little food color, you can make marble-like swirls in the pie. To do so, measure out 1/4 to 1/3 c. and tint that small separated portion, then pour the rest of the filling into the graham cracker crust.

Take the small portioned bowl of the filling and tint it with very small drops of green and yellow food coloring. (The goal is to create a lime green hue.) Start very small and add as you go.

Once you are happy with the tint, you can start to marble the plain filling in the crust with the tinted lime curd. Gently place unequal spoonfuls of the green tinted curd (in no particular fashion) on top of the plain filling batter, leaving some areas plain. Use a skewer or butter knife to gently and lightly swirl the plain and tinted mixtures together to create a marbled effect.

Bake at 350º for 15 min. Allow to stand 10 min. or longer to cool. Refrigerate to ice cold. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

Stoney River’s Au Gratin Potatoes

The recipe comes to us via the Atlanta Constitution on May 19, 2021. Thankfully we snowbirds travel and can delight in Southern cooking!

Ingredients:

3 c. heavy cream

2 T. chopped garlic

1 1/2 t. kosher salt

1 1/2 t. pepper

2 lbs. peeled Russet potatoes, sliced 1/8-inch thick, divided

3 c. coarsely grated Gruyere, divided

1 c. finely grated Parmesan, divided

In a medium saucepan, combine cream, garlic, salt and pepper. Bring to a simmer over low heat and cook 10 min. Turn off heat.

Heat oven to 325 degrees. Spray an 9″ square, 4″ high baking dish (or a 9″-by-13″ baking dish) with nonstick cooking spray.

Layer half the sliced potatoes on the bottom of the baking dish. Sprinkle with 1 1/2 c. Gruyere and 1/2 c. Parmesan. Ladle half the cream mixture over the potatoes and cheese. Arrange remaining potatoes in a layer over the cream. Pour remainder of cream over the potatoes. Top with remaining 1 1/2 c. Gruyere and 1/2 c. Parmesan. Cover baking dish with foil and bake 1 hour or until potatoes are tender when pierced with a knife.

Uncover potatoes and keep baking until top begins to turn golden brown, 30 to 40 min. Remove from oven and allow to cool slightly before serving. For the neatest slices, allow to cool almost completely. Serves 8.

Hot Crab Meatball appetizer from Smith Bros. Fish Shanty Restaurant, Port Washington, Wis.

This 1977 recipe was shared with the Milwaukee Journal from the famous restaurant in Port Washington, Wisconsin. There is now a coffee shop and Duluth Trading Company store occupying the once large and bustling Smith Bros. Fish Shanty restaurant that served delicacies from Lake Michigan, and the oceans delicacies that came to port here via the Great Lakes.

Thankfully, the brilliant, historic neon sign with a fisherman carrying a sturgeon as large or larger than he is still shines there.

Ingredients:

2 1/2 T. butter

3 T. flour

1/2 c. chicken stock or consomme

1/2 t. salt

1/4 t. white pepper

1/2 c. whipping cream

2 c. crab meat

1/2 t. finely cut tarragon

2 t. finely cut parsley

1 3 oz. can mushrooms, chopped

2 T. butter

Melt butter in saucepan and slowly stir in flour until golden brown. Stir in stock; boil 1 min. Add salt, pepper. Stir in cream slowly.

Flake crab meat, removing all fibers. Add crab tarragon, parsley and mushrooms. Let cool on a platter. Form into small balls. Refrigerate or freeze.

At cocktail time, warm the cream sauce. Then, saute’ the crab meatballs in butter or fry in deep fat. Use chafing dish and cover with cream sauce, keep warm. Serve with wooden picks. Makes 30 crab balls.

Smith Bros. Fish Shanty Potato Salad

Smith Bros. shared this recipe with the Milwaukee Sentinel in 1982. My father who was a a Hellman’s mayo or nothing kind of guy and who hated green peppers may have passed on this salad, but the rest of us loved it. And if you agree with my dad, you can swap the ingredients, I will not tell.

Ingredients:

1 qt. boiled potatoes diced

1 qt. Miracle Whip salad dressing

3 T. sugar

1/4 t. yellow food coloring

3/4 c. diced celery

3/4 c. diced green pepper

1/4 c/ diced onion

1/2 c/ dried sweet red pepper

Directions:

Mix all the ingredients and chill 24 hours before serving.

Sweet and Sour Brisket

This is a classic and extremely delicious Jewish Kosher dish, and definitely where Jewish cooking influences Polish cooking. This tangy tomato topped brisket is so elegant when served thinly sliced on a tray. It is unbelievably easy to prepare and just melts in a bite! Mom made this for my daughter’s baptism.

Ingredients:
1 c. water
1 c. ketchup
1/2 c. vinegar
2 lg. onions , diced
cl. garlic, minced
3/4 c. brown sugar
1 T Kosher salt
4 lbs. beef brisket, trimmed

Directions:
Preheat oven to 300 degrees F.
Combine water, ketchup, vinegar, onions, garlic, brown sugar and Kosher salt in a bowl. Place the brisket in a large baking dish, pouring the ketchup mixture over the brisket. Cover (I use parchment rather than foil) and cook in the oven for 4 hours.

Remove brisket from oven, carefully release steam,and let sit 10 min. before slicing. (Or, if preparing the day ahead, refrigerate. On the day of the party, warm, then slice.)

Aunt Joan Moore’s Pineapple Upside Down Cake

No family party was complete without my Aunt Joan’s Pineapple Upside Down Cake. My Aunt Joan was an amazing lady, cook, seamstress, professional and so much fun. I still have my 40+ year-old Communion dress she made for me!

I have to check with her daughter Jeannie, but I believe this may be her recipe.
 

Ingredients:

1 lg. can of sl. Hawaiian Pineapple

2 c. flour

2 t. baking powder

1/2 t. salt

1/2 c. butter

1 c. sugar

2 eggs, separated

1/2 c. milk

2 T. butter

1 c. of brown sugar

Maraschino cherries

Directions:

Drain the juice from 1 lg. can of sl. Hawaiian Pineapple. Sift 2 c. flour. Sift again with 2 t. baking powder and 1/2 t. salt. Cream 1/2 c. butter, gradually add 1 c. sugar; cream well.

Beat yolks and whites of 2 eggs separately.  Add yolks to creamed mixture; mix well, then add flour and 1/2 c. milk alternately, mixing well.

Fold the 2 beaten egg whites and 1 t. vanilla.

Melt 2 T. butter in large frying pan. Spread 1 c. of brown sugar over pan.
Lay slices of on top of the sugar and garnish the centers of each pineapple ring with a Maraschino cherry. Pour the cake batter on top of the fruit.

Bake 45 min. at 350 degrees.

Heinemann’s Restaurant and Bakery Heinemann’s Layered Chocolate Pistachio Cake

In 1923 Byron and Dorothy Heinemann started a little bakery and breakfast and lunch place in Milwaukee. Heinemann’s was loved in Milwaukee and grew to as many as eleven locations.

As an ever-dieting 1980s Marquette student, I passed Heinemann’s downtown often. I was not alone as peering into Heinemann’s large windows — as is oft said, it was fattening just to look — and entered a store filled with cakes, pastries, cookies muffins and more. Other locations offered small tables, comforting meals and endless coffee. We lost Heinemann’s in 2009.

Vanilla Bean Pistachio Cake {A Delicious, Light, Flavorful Cake}

Heinemann’s Layered Chocolate Pistachio Cake with thanks to the talented “Baked By An Introvert” at https://www.bakedbyanintrovert.com/chocolate-pistachio-cake/

Cake Ingredients:

2 c. flour

⅔ c. cocoa powder, plus more for dusting the pans

2 t. baking soda

1 t. baking powder

1 t. salt

4 oz. unsweetened chocolate, coarsely chopped

¾ c. unsalted butter, melted

1 ¾ c. granulated sugar

2 lg. eggs

1T. vanilla extract

1 ½ c. buttermilk

½ c. strong brewed coffee, cooled

Frosting Ingredients:

1 ½ c. unsalted dry or roasted pistachios, shelled – (roasted provide stronger flavor)

1 t. canola oil

2 c. unsalted butter, softened

2 T. heavy cream

1 T. vanilla extract

¼ t. salt

3-6 c. confectioners’ sugar

1-2 drops green food coloring

1 c. unsalted pistachios, shelled and chopped for garnish

Ganache Ingredients:

2 oz. semisweet chocolate, coarsely chopped

2 T. unsalted butter, cut into pieces

1 t. light corn syrup

Cake Directions:

Heat the oven to 350°F. Grease three 8” round pans and line the bottoms with parchment paper. Grease the parchment and dust pan lightly with cocoa powder, tapping out excess.

Combine flour, cocoa powder, baking soda, baking powder, and salt, whisk and set aside. Add chocolate to a small heatproof bowl set over a pot of lightly simmering water. Stir continuously until melted and smooth, remove from heat, set aside and cool.

Beat butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then add vanilla. Add cooled melted chocolate and mix well. Set mixer set to low and gradually add half the flour mix, followed by buttermilk and coffee, and then remaining flour mixture. Combine, the batter will be thick.

Divide the batter evenly and to the edges of the three prepared pans. Bake for 30-40 min., until done in the center of the cake, checking with a toothpick (should come out clean after being inserted into the center). Cool in pans 10 min., then invert onto a wire rack to cool completely. Once cool, remove parchment.

Frosting Directions:

In food processor, coarsely grind pistachios, adding oil if the pistachios do not break down easily. Blend, stopping and scraping bowl as needed until smooth and creamy. Set aside.

Separately, beat the butter until smooth. Then, incorporate cream, vanilla, and salt. Add 2 c. confectioner’s sugar, beating until most of the sugar is moistened. Gradually add remaining sugar, one cup at a time. (Use more or less depending on how soft the butter is.) Once the sugar is moistened, turn the speed up to medium-high and beat until light and fluffy. Fold in pistachio paste and food coloring.

Assembly:

Place one cake layer on serving platter and top with a generous amount of frosting, spreading to the edge. Repeat with second and third cake layer then frost sides.

Freeze10 min.

Ganache and Pistachio Decoration:

Melt chocolate, butter, and corn syrup in a medium heat-proof bowl set over lightly simmering water until smooth. Cool 5 min.

Do the following two steps in the order needed to fit desired design:

Press chopped pistachios into the sides of the cake and sprinkle pistachios on top of the cake and just over the top, to preference (see photos).

Spoon the Ganache over the top of the cake, may place in the center of the pistachio border, using the back of a spoon to smooth, or allow to drip over edge.

Set the cake back into the freezer at least 10 min. before serving. Cake freezes well.

Heinemann’s Citrus Dill Dressing

Credit to the customers of Heinemann’s who requested this recipe from the Milwaukee Journal Sentinel at https://archive.jsonline.com/features/food/38473914.html?ref=tfrecipes

Ingredients:

2 T. fresh lemon juice

2 T. fresh orange juice

2 T. fresh lime juice

1 t. dried dill weed

½ t. salt

½ t. pepper

3-4 T. sugar (see note)

½ c. corn oil

Directions:

In bowl of blender, combine juices and seasonings and blend until combined.

Slowly drizzle in oil. Taste and adjust seasonings.

Note: This citrus-based dressing should have a slight sweetness. Adjust sugar accordingly.

Makes 1 1/4 c.

Boders On-The-River Restaurant and Delish Delivered, starting with the Schaum Torte

John Boder started Boders on-the-River restaurant in Mequon and Thiensville in 1929. His children, grandchildren and great grandchildren kept and keep his legacy alive.

Today, we very much miss the restaurant and its gorgeous views of the Milwaukee River as it meanders through Wisconsin. So, we’re happy to report Mr. Boder’s great grandchildren Kathy Burghardt and Suzy Wagner are today preparing the amazing food and heritage of Boders and more in their Mequon business Dish Delivered, where they serve as “personal chef(s) that deliver.” So, leave the expertise to Kathy and Suzy and call them at 414-803-9894 or check out their site at https://www.delishdelivered.net/ .

More information on their business can also be found at https://onmilwaukee.com/articles/delishdeliveredservesupcomfort.

And, if you’d like to try your hand at Boder recipes, we are fortunate the Boder family shared some of their treasured delicacies with us and in a Boders Cookbook. We’re honored to offer you a few shared recipes here and in following posts.

Boder’s Schaum Torte

Ingredients:
1/2 c. egg whites, room temperature
2 t. vinegar
1 t. vanilla extract
2 c. sugar
Strawberries or raspberries to fill tortes
Whipped cream or ice cream to fill tortes

Directions
Beat egg whites in bowl (not plastic) until very stiff; add vinegar and vanilla. While mixer runs, add sugar very gradually until all has been added. Continue beating until mixture is well blended and egg whites again form stiff peaks. Reduce speed to medium and beat 1 minute.

Preheat oven to 250 degrees.

Butter 2 cookie sheets and place large spoonfuls of the batter close together to form circles 4 to 5 inches in diameter. (Center of each circle should have an indentation about 2 inches in diameter, to hold fruit filling.)

Bake in preheated oven 1 hour. Turn oven off and let cool completely in oven.

Just before serving, fill each shell with strawberries or raspberries, and ice cream or whipped cream. Unfilled shells may be frozen.

Boder’s On-The-River Banana Split Ice Cream Pie

3 med. bananas
1 baked 9″ pie shell
1 qt. strawberry ice cream, softened
Fudge topping (about 5 oz.)
1 pt. whipping cream, whipped
Chopped salted pecans (about 2 oz)
Maraschino cherries (3 oz.)

Slice bananas into shell, distribute evenly. Spoon ice cream over bananas. Cover with plastic and freeze until solid.

To serve, cut pie into 10 or 12 servings. Garnish with a dollop of fudge, whipped cream, pecans and cherries.

Makes 10 to 12 servings.

Boder’s On-The-River’s Cherry or Blueberry Muffins

Ingredients:

2 c. sifted flour
4 t. baking powder
3/4 c. sugar
1 t. salt
1 c. fresh, frozen or canned blueberries or pitted tart cherries (drained if canned)
Note: It is not necessary to thaw frozen blueberries or cherries
2 eggs
1/2 c. melted butter
1 c. milk
Cinnamon and Sugar Topping (see recipe)

Put paper muffin cup liners in 12 to 14 muffin cups. Preheat oven to 400 degrees.

Sift all dry ingredients together. Add the blueberries or cherries and mix until well coated.

Beat the eggs well, add the melted butter and milk. Quickly stir the liquid mixture into the dry mixture. Do not over mix as over blending will cause a tough texture.

Fill muffin cups three-fourths full and sprinkle with Cinnamon and Sugar Topping. Bake in preheated oven 20 min. or until brown.

Note: Use only butter in this recipe; do not substitute margarine or shortening.
Cinnamon and Sugar Topping
1/8 teaspoon ground cinnamon
1/2 cup sugar

Mix ingredients together and use as directed above.

Betty’s Hershey Torte from Boder’s On-The-River

Unused 1980's BODER'S ON THE RIVER RESTAURANT Mequon Wisconsin WI hs4232 |  eBay

Ingredients:

1 graham cracker crust (see recipe)

1 lb. marshmallows4 Hershey almond bars (4.25 ounces each) (see note)

1 c. whole milk

3 c. heavy whipping cream, whipped until stiff (or use 2 c. Rich’s topping)

Graham cracker crust:

2 c. crushed graham crackers crumbs (about 18 square crackers)

¼ c. sugar

½ c. (1 stick) melted butter

Directions:

Prepare graham cracker crust. Set aside.

In a large saucepan, melt marshmallows and chocolate bars in the milk. Cook over medium-low heat, stirring constantly, until marshmallows melt. Remove from heat and cool completely.

When cool, whip the Rich’s topping or whipping cream and gently fold into chocolate mixture until well combined. Spoon into prepared crust and refrigerate overnight. Mixture will come to top of pan.

Note: Use chocolate bars with crushed, not whole, almonds in them.

Graham cracker crust:

2 cups crushed graham crackers crumbs (about 18 square crackers)

¼ cup sugar

½ cup (1 stick) melted butter

In bowl, combine all ingredients and mix until crust holds together. Press into bottom and up sides of a lightly buttered 13-by-9-inch pan, two 9-inch pie plates or a 9-inch springform pan.

Marshall Field’s German Coffee Cake

All thanks and credit Lost Recipes Found at https://lostrecipesfound.com/german-chocolate-cake-marshall-fields/#more-455, where the site notes: “If there is a body of recipes Chicagoan’s miss most, it’s those from Marshall Field’s. So many people have written in search of this or that beloved dish. I’ve tracked down several of the recipes and done the math and tweaking to convert them from high-volume quantities to home-cook versions. This cake is a beautiful testament to just how good Marshall Field’s kitchen recipes were.”
Ingredients:
4 oz. Bakers German Sweet Chocolate
1/2 c. boiling water
2 1/2 c. sifted cake flour
1 t. baking soda
1/2 t. salt
1 c. butter or margarine
2 c. sugar
4 egg yolks, unbeaten
1 t. vanilla
1 c. buttermilk
4 egg whites, stiffly beaten
Topping/Filling:
2 c. butter
1 3/4 c. sugar
4 1/2 T. flour
8 egg yolks
2 c. evaporated milk
3 c. toasted pecans, chopped
4 c. flaked coconut

Instructions:
Melt chocolate in microwave at 50% power. Mix with boiling water. Cool.

Sift cake flour, soda and salt together. Cream margarine, sugar and vanilla until light and fluffy–about 3 min. at medium speed. Add egg yolks a little at a time, beating after each. Add melted chocolate. Blend. Add sifted dry ingredients alternately with buttermilk, starting with dry ingredients and blending after each addition. Mix 1 min. with medium speed mixer.

Beat egg whites until stiff, fold into batter. Pour into 4, greased 9″ cake pans. Bake 350 degrees for 24 to 35 min., or until done.

Frosting/filling: Melt butter. Add sugar and flour, whisking constantly until boiling. Add 1/4 of the evaporated milk to the egg yolks. Set aside. Add the rest of the milk to the butter mixture. Whisking constantly, heat to boiling. Add egg yolks/evaporated milk mixture, still whisking. Boil again. Press through sieve to remove any bits of cooked egg. Stir in pecans and coconut. Cool. Spread on and in-between layers of cake.

Marshall Field’s Frango Mint Cheesecake

lostpastremembered: Frango Mint Ice Cream Pie at Marshall Field & Co.
Photos at The Walnut Room - American Restaurant in Chicago

Ingredients
Crust
1 c. graham cracker crumbs
1⁄4 c. sugar
1⁄4 c. melted butter
Filling
2 (8 oz.) pkgs. cream cheese, softened
1⁄3 c. sugar
3 eggs
2 T. cream
12 Frango mints, melted (about 1/3 lb. box)
Top
1c. sour cream
3 T. sugar
1⁄4 t. vanilla extract

Directions
Heat oven to 350ºF.
Crust: Combine graham cracker crumbs, sugar, and melted butter. Pat evenly into bottom of a 9 inch spring form pan.
Bake at 350ºF for 5 min.
Filling: Mix cream cheese and sugar until well blended. Mix in the eggs one at a time. Then the cream, then the melted Frango mints until very smooth.
Pour into baked crust. Bake at 350ºF for 25 min. or until it’s just firm.
Topping: Mix sour cream, sugar, and vanilla. Spread over the baked cheesecake. Bake 3-5 min. more
Refrigerate overnight before serving.