Peach Berry Pavlova

Set oven to 350 F and prepare a sheet pan with parchment

4 large egg whites

1/2 cup sugar

1 tsp champagne or other white vinegar

1/2 teaspoon vanilla

2 teaspoons cornstarch

Whipped cream

1 1/2 cups heat cream

1/4 cup sifted  powdered sugar

1-2  diced peaches

1 cup blueberries

1 cup raspberries

Whip egg whites in clean bowl at medium high speed for one minute till foamy with soft peaks. Continue to whip while adding sugar gently, one spoonful at a time until sugar is dissolved.  Continue to whip for 8-10 minutes till you have a luscious, glossy meringue with stiff peaks.  Gently fold in vanilla and vinegar. Then sift and gently fold in cornstarch.  Pipe into about 12 mini nests, 3 inches in diameter or make one large pavlova nest on baking sheet. Put into oven and reduce heat to 300 F.  Bake for 30 minutes, or until just beginning to brown--still a creamy color. Then, without opening the oven, turn off the heat and leave pavlova in the oven for 30 more minutes.  Store pavlova in cooled oven till ready to serve.

Fill with whipped cream and top with diced peaches, blueberries, and raspberries.

Key Lime pie

Recipe for two 9" (smallish) pies

Set oven to 350

Make crust

One box of graham crackers, crushed or blended to a fine crumb, some bigger pieces ok (cinnamon grahams can be a good option here)

6 Tablespoons light brown sugar

1 tsp salt

1stick butter, melted

Mi all crust ingredients together and press evenly up sides and into base of pie pans

Bake at 350 for 10 mins

Make filling

Warm and/or squeeze limes after zesting and before squeezing to get more juice

2 Tablespoons lime zest 

1-11/2 cups lime juice, add water to make it to 11/2 cups if you aren't getting enough juice

2 14 oz cans sweetened condensed milk

6-8 egg yolks

Mix all filling ingredients together(you can increase your work and potential fluffiness of filling if desired by whipping egg yolks and then whipping whipped egg yolks with the condensed milk, then folding in lime juice and zest), 

pour into crusts and bake for 10-15 mins at 350, till just slightly jiggly in middle, but not brown at all. Cool completely and refrigerate. I like to freeze one for later—just take out of freezer for a few hours before serving.

Top with whipped cream and a little more lime zest to serve.