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Mrs. Butters’ Secret Key Lime Pie Recipe
“Frozen Key Lime Pie Recipe?” asked Fern Butters. “Kid, I’ll take this secret with me to the grave.”
Fern Butters’ frozen key lime pie was legendary. Every time President Harry S Truman passed through Islamorada on Upper Matecumbe Key on his way to the “Little White House” in Key West, he stopped. More specifically, him
We stopped at the Fern Inn for a frozen key lime pie from Fern Butters.
And so did other people, commoners and dignitaries alike: Papa Hemingway, Cordell Hull, Douglas Fairbanks, Julia Child. And I.
I didn’t see any of those celebrities. Except Julia Child. And I didn’t know who it was. Ignorance of youth.
But I did eat Mrs. Butters’ frozen key lime pie.
I wasn’t a kid when I asked her for the recipe. I had recipes for my grandmother’s pressed fruit cake. And my grandfather’s elderberry wine. And a number of others he had collected from near and far. So I thought her recipe would fit perfectly with my collection.
It’s not like that. I was a young pastor of his small church in Matecumbe. But it could have been Gabriel himself.
And I could never get this well-kept secret.
Many had tried to replicate his recipe, but without success. I once saw Julia Child trying to pull off the Fern Butters recipe without success. I heard that he tied to duplicate the recipe, again, without success.
Of course, this may just be a legend. It is believable. Everyone who ate her frozen key lime pie was coveting the recipe.
Well, Fern is dead now. The Fern Inn has changed its name. Fern took the recipe to the grave with her.
But recently his daughter called me. He said that after all these years he was going through his mother’s letters and things and trying to clean out an old cabinet drawer full of old letters and notes.
He found an envelope with my name on it. He wanted to know if I was the same preacher who served in the little church in Matecumbe.
This was a strange event. I had moved to Wisconsin serving churches there for several years. When I returned to South Florida, I was a college professor for 33 years. I retired from college and served a church in North Miami Beach for 13 years. I withdrew again. Then he answered a desperate call to serve as a chaplain in a retirement community. I was in the area where Fern Butters’ daughter could contact me.
He sent me the envelope, now yellow with age. Fern had been dead for about 40 years. I opened the envelope. The note said:
This is what you asked for. Use it wisely.
And there was the recipe!
Now I’ve been wondering what to do with this recipe. I could of course post it. Or I could write a book about my days as a young shepherd among the Keys Conchs, as the people there called themselves. I might even sell it [How long would that last!?]
But I’ve decided to give it away. I won’t even swear the recipients to secrecy. I will only give it to people who are passionate about unusual recipes and historical recipes. I have a friend from North Carolina, for example, whose family has a pumpkin soup recipe handed down from pioneer days.
And then there’s my friend from Ladies Island in Beaufort County, South Carolina. He claims his ancestors created Frogmore Stew.
There’s an aunt in western Maryland who says she’ll give me the recipe for “Puddin,” a meat product that’s out of this world when used in pancakes. I don’t know what the ingredients are, but I’m looking forward to finding out.
People who are interested in these types of recipes and are willing to share their own favorites are invited to subscribe at no cost to the COOKIN’ GOOD NEWSLETTER at http://www.cookin-good.com/.
Subscribers will not only receive a copy of the Fern Butters Frozen Key Lime Pie recipe, but they will also receive a monthly issue of the newsletter at no charge. Everyone is invited to submit their own unique recipes.
And invite your friends to subscribe. They will love you for talking to them.
But for those who are simply curious about the recipe, for those who don’t want to visit the website, for those who don’t mind missing out on all the wonderful features found in the Cookin’ Good Gazette, here is the recipe.
With Fern’s secret ingredient [forgive me, Fern!].
Mrs. Butters’ Secret
Key lime pie recipe
1 cup sweetened condensed milk
6 egg yolks [save whites]
½ cup key lime juice [genuine key lime]
6 egg whites [I told you to save them!]
1 tablespoon cream of tartar
1 cup of sugar
1 graham cracker pie crust [preferred-regular crust permissible]
½ pint of secret ingredient
Add the yolks to the condensed milk and beat for 8 minutes
Add the secret ingredient and beat until well combined
Add lime juice and mix well
Fold into pie shell
Place in the freezer until fully cooked. Keep the unused portion in the freezer for up to a week [if it lasts that long!]
While the cake sets beat 6 egg whites with cream of tartar for 5 minutes.
Add 1 cup sugar and beat until the meringue forms peaks when you remove the mixer from the mixture.
Add to the top of the cake
Bake in a 350◦ oven and chill in the refrigerator for 15 minutes or more for a regular pie or in the freezer for an hour for a frozen key lime pie.
secret ingredient ½ pint of soft vanilla ice cream.
Do not laugh. The addition of this secret ingredient has surprised many jealous cooks and chefs, including, as I said, Julia Child. Reveal it and take the mystery out of your own ability to produce “Harry Truman-proven” frozen key lime pie.
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