Thursday, August 2, 2012

Recipe Hoarder

I don't know about all of you, but I am a recipe hoarder. Some people are hoarders. I'm not ashamed of it. It is insane how many recipes I have collected over the past 20 years. Some recipes I tore out of magazines. Some recipes I acquired working at Draegers cooking school and Andronicos cooking school. Many of them I collected by just asking for them from friends or relatives.

It has been fun sharing many of my own recipes. This blog is a great way to post recipes and share in the food experience. Because it is an "experience" after all.

 It is a passion of mine to feed people. I have been doing it for years by way of volunteering at school functions, boy scout events, swim team auctions, book clubs and parties. Food brings people together. People come when you offer them a free and delicious treat.

That is why collecting these recipes over the years is so advantageous. I have so many to choose from and will never get bored serving the same thing over and over again.

There are a few tried and true recipes that I can always count on to please a crowd.

My White Chocolate Key Lime Tart is one of them. It is a perfect summer evening treat because it is light and refreshing on those hot days. The gingersnap crust plays well on the tongue with the tart and sweet lime flavor. It melts in your mouth!

Now back to sorting through all these recipes!



2 Cups gingersnaps

2 Tablespoons granulated sugar

7 Tablespoons of butter, melted.

Set oven to 350 degrees.

Using a food processor, mix sugar and gingersnaps until they are all crushed. Add melted butter and mix just until moistened.

Press into a 9X13 baking pan that is lined with foil or parchment paper. Bake 8-10 min, remove pan and turn oven to 325 degrees.

Lime filling

1 large egg

4 egg yolks

2 (15oz) cans sweetened condensed milk

1 cup bottled key lime juice. (I grate @ 5 limes and juice) (Not key limes)

2 Tablespoons lime zest

pinch salt

Wisk all ingredients together in a medium bowl. Pour filling over prepared and baked crust. Bake until filling is almost set, @ 20-22 minutes

Cool bars at room temp and then chill in fridge or freezer.

White chocolate topping

Put 1/4 Cup heavy cream and 1 teaspoon of milk in a saucepan and bring almost to a boil. Have 8 Oz good high quality white chocolate chopped into small pieces and add to cream. Whisk until chocolate is melted and pour evenly onto chilled bars.

When ready to serve, cut bars into smaller sized pieces and at the last minute top with whipped cream and a mint leaf.


  1. Teri, this blog is fantastic! I wish you lots of luck in your new adventure. Thanks for sharing your treasured recipes. I look forward to hearing about your food adventures! Yvonne

    1. Thank you Yvonne. I have a new site now if you would like to check it out.

  2. Hey - I think I've had the pleasure of having one of your White Chocolate Key Lime Bars - yummy good! Thank you for sharing the recipe. Keep them coming!

    1. I'm glad you had a nibble of these tasty treats. They are a family favorite for sure.