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~Jonathan Swift
Food Month Continues! Who wants pie? Living in a big city like Chicago, we're fortunate to have small mom 'n pop bakeries or large restaurant chains to grab a single slice whenever the urge strikes...which it does, almost every day. OK, it strikes me every day. Like right now (and it's 7:30am).
Lemon Meringue Pie: While my usual choice for pie is Pumpkin or Triple Berry, sometimes I like the tart fluffiness of LMP (that's what the cool kids call it). I mean, it's like 90% whipped topping, which makes it 90% delicious right off the bat.
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© Steven Brisson. Do not use without permission.
Taken using backlight from the setting sun just before it dropped below the treeline in the distance. Worth checking out in large size to see the details here.
Great Plains Native Americans used this plant for numerous medicinal purposes, including treatment of colds, fevers, coughs, stomach pains, respiratory difficulties, and acne. They also used it to perfume their hair and clothes. These long-blooming, fragrant flowers are especially inviting to bees, which is why they are also called “beebalm”.
Monarde fistuleuse en début de floraison ce matin dans mon jardin.
wild bergamot at the beginning of flowering in my garden.
INGREDIENTS
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup cold butter or margarine
3/4 cup frozen (thawed) limeade concentrate (from 12-oz can)
2 containers (6 oz each) Yoplait® Thick & Creamy Key lime pie yogurt
1 box (4-serving size) French vanilla instant pudding and pie filling mix
1 1/2 teaspoons grated lime peel
1 container (8 oz) frozen whipped topping, thawed
1 to 4 drops green food color
Extra whipped topping, if desired
Lime slices, if desired
Fresh mint leaves, if desired
DIRECTIONS
1. Heat oven to 350°F. In large bowl, mix flour and powdered sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. Cool completely, about 40 minutes.
2. In large bowl, mix limeade and yogurt with wire whisk until blended. Beat in pudding mix until well blended. Let stand 5 minutes to thicken. Stir lime peel into yogurt mixture. Gently stir in whipped topping and food color until desired green color.
3. Pour yogurt mixture over cooled crust; spread evenly. Refrigerate at least 2 hours before serving.
4. For squares, cut into 6 rows by 4 rows. Serve each square topped with extra whipped topping, lime slice and mint leaf.