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Crow's Nest Key Lime Pie

----- Original Message ----- 
From: Janet 
Sent: Tuesday, August 02, 2011 11:05  PM
Subject: Crow's Nest Grand Cayman

Hi there, I have the recipe directly from the restaurant for their Key  
Lime Pie...more of a merigue with a Key Lime curd. They printed it out for  me 
after many, many years and dinners there. Trouble is it makes many, many  
pies! But if any one wants it, I have it.

Best Regards,

Hi Janet,

Please send it on to me!


From: Janet
Subject: Re: Crow's Nest Grand Cayman
Date: Wednesday, August 03, 2011 1:18 PM

Crow's Nest Key Lime Pie

Note: All "cups" throughout the recipe = 10 oz. beer  mug


36 eggs
14 yolks
5 lb. sugar
1 bottle 946 ml.  key lime juice
2 lb. butter
2 drops green food  colouring


52 egg whites
3.5 cups sugar
750 ml.  kerd

Butter and sugar springform pans (recipe didn't say how  many!)

Beat yolks in top of double boiler and add sugar, juice  and butter. Cook 
until thick, stirring to keep smooth

Beat egg  whites adding sugar gradually, mixture will become stiff. Fold 
750 ml. of kerd  very gradually into mixture. PS Be gentle!
Pile high into springform  pans

Bake at 350 degrees for 90 minutes. Turn off oven and allow to cool  
gradually in oven. PS. electric ovens may not cool quickly enough so prop door  
open. Let stand at room temp. for two hours. Refrigerate before  serving.

To serve: Top with homemade whipped cream, not aerosol. And add  kerd to 
your liking.
From: "Paulette" 
Subject: Crow's Nest key lime pie  
Date: Wednesday, December 31, 2014 4:06 PM

Have been searching for years for this recipe, wondering if anybody has
scaled down the recipe smaller or has revised the recipe itself. would
appreciate any information possible Thank You    

Giovanni's Red Dressing

----- Original Message ----- 
From: Jill 
Sent: Friday, August 05, 2011 9:03 PM
Subject: giovanni's red dressing

Hey there.  I came across your site while looking for a recipe for Giovanni's 
Red Salad Dressing.  I see that you mentioned it in your article, but after an 
hour I still cant find it on your site.  I would love to be able to recreate it 
at home since I do not live in the area anymore.  Can you help?  Thanks!


Hi Jill,

See below.


Giovanni's Red Dressing

2 c. catsup
1 1/2 c. vegetable oil
1 c. sugar
1 tbsp. vinegar
1/2 sm. onion, shredded
Pinch of garlic

Blend until mixed and smooth 

Large Cucumber Pickles

----- Original Message ----- 
From: Pat 
Sent: Tuesday, August 02, 2011 11:19 AM

Good  Morning:   Would you please be so kind as to send me any recipes that 
we can use for larger cucumbers!!   They are too big for bread & butter pickles
-----thought that we could maske millionaire pickles with them. 
Thanking you in advance. 

Hello Patricia,

There are recipes for large cucumber pickles here and below:

Cucumber Pickle Recipes



Cinnamon  Pickles

7 extra large cucumbers
1 c. lime, dissolved in 1 gallon water
1 c. vinegar
1 bottle red food coloring
1 tbsp. powdered alum
Enough water to cover cucumbers


Bring to a boil: 
2 c. vinegar
8 c. sugar
2 c. water
8 cinnamon sticks
1 pkg. red hots

Peel and slice cucumbers 1/4 inch thick.  Cut out centers and soak overnight 
in lime solution.  Next morning, drain and wash cucumbers, then soak in clear 
water for 2 hours.  Drain and place cucumbers in large pan and heat to boiling. 
Simmer 2 hours in 1 cup vinegar, 1 bottle red food coloring, 1 tablespoon alum 
and water to cover cucumbers.  For 3 days, once each day, drain off syrup and 
heat to boiling.  Then pour back over rings, on third day, place rings in sterile 
jars and pour hot syrup over and seal.  
Golden  Glow  Pickles

6 lb. large cucumbers
6 med. onions
3 green peppers
3 red peppers
1/3 c. salt
2 c. brown sugar
2 c. white sugar
2 c. vinegar
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. turmeric

Wash, pare and core (remove seeds) and dice cucumbers, onions and peppers; sprinkle 
with salt.  Let stand overnight.  In morning, drain and rinse; drain again.  Mix 
sugar, vinegar and spices; pour over cucumber mixture.  Cook slowly over low heat 
for 20 minutes or until cucumbers are transparent; pour into sterile jars and seal. 
Makes 6 pints. 

Buttermilk Cake

The Search Engine Registry shows that someone has been searching my site for this.

Buttermilk Cake

1 1/2 c. butter, softened
1/2 c. vegetable shortening
3 c. sugar
5 lg. eggs
3 tbsp. sugar
1/2 tsp. baking soda
1 tbsp. vanilla
1 tbsp. boiling water
3 c. cake flour measured after sifting
1 c. buttermilk, divided

Cream butter and shortening until light.  Gradually add 3 cups sugar and beat 
until fluffy.  Separate eggs.  Add yolk to batter and beat until light.  Make 
a meringue by beating the whites until foamy (high speed).  Dissolve baking soda 
in boiling water.  Add soda water to 1/2 buttermilk.  Beat well.  Add to cream 
mixture and beat well.  Add 1/2 of flour and beat remaining milk and flour. 
Add vanilla.  Fold in white.  Bake at 325 degrees for 1 hour and 35 minutes. 
Old Fashion Buttermilk Cake

3/4 c. butter or margarine
1 3/4 c. sugar
3 eggs, well beaten
1 1/2 c. buttermilk
1/2 tsp. salt
1 tsp. soda
3 c. flour
3 tsp. baking powder
1 tsp. vanilla
1/2 tsp. each: lemon and orange extract

After creaming sugar and butter, add beaten eggs.  Dissolve soda in buttermilk. 
Sift dry ingredients together and add alternately with buttermilk to creamed 
mixture and add extracts.  Pour into 3 round greased and floured cake pans and 
bake at 350 degrees 20 to 25 minutes. 

Frost with:

Discovery  Icing:
1 c. sugar
2 tbsp. white Karo
Dash of salt
1/4 tsp. cream of tartar
1/3 c. boiling water

Mix sugar, Karo, salt, cream of tartar and boiling water together in top of double 
boiler.  Stir until sugar is dissolved and turn heat to low.  Pour in two unbeaten 
egg whites and immediately begin mixing with electric mixer 5 to 7 minutes or until 
a good peak is formed.  Add: 1/4 or 1/2 tsp. almond flavoring   Spread on cake and 
put coconut between the layers after frosting and on top.

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