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Hi, Cass: I re-read the second paragraph, and it says to put the cream into the crust.
Cwcdesign: I tried googling the recipe, as you did, but I did not find another recipe that included the cream. However, Nebraska Kitchen and this topic came up on the second page of the advanced google search!
My Mom's go-to recipe was the Borden Eagle Brand Sweetened Condensed Milk recipe. I went to their site, and I noted that they no longer post a Lemon Meringue--probably because of concern over raw egg whites. My mother always put it briefly under the broiler after she put the meringue on top. I don't know that it made a difference, but no one ever became ill from one of her pies. I probably have the original recipe in one of the old Borden cook booklets, but it is likely already packed for the move. I'll look when I get home from church. Perhaps someone else has it?
I've never been fond of meringue, so I'd probably make this one, but with a lot less whipped cream:
After a long afternoon of packing on Saturday, I headed for the kitchen for some baking therapy. I again baked the KAF Malted Milk Chocolate Hazelnut Tart, but this time, I used a slightly larger tart pan--an English one that I had found at T.J. Maxx, rather than the one that KAF sold for the recipe. The larger one (14 x 4 1/4) held all the filling, so it is the one that I will use. I also baked the KAF Irish Soda Bread. In both cases, I am working to use up specialty ingredients. The first recipe uses pastry flour and hazelnut meal, as well most of the rest of the Valrhona Milk Chocolate. The second uses some of the Irish Style Wholemeal flour, of which I seem to have rather a lot in my freezer. I made the Irish Soda Bread in two loaves in 5-inch pans, which I baked for 30 minutes, rather than in the 8 or 9-inch pans specified, so that I can freeze one.
Thanks, Cass. I continue to learn a lot from you. I'll now go back to my original plan not to buy any more vital wheat gluten. I had started leaving it out of the Grape Nuts bread and frankly did not notice any difference. When I bought some VWG from another vendor, I did not care for the flavor it gave my bread.
I have sometimes used some potato flour (or when I have it, potato water) in my Limpa Bread rather than the VWG.
Another thought for Aaron--are you kneading your rye bread the same way that you would knead your whole wheat bread--i.e., same mixer speed and same amount of time? Somewhere in my fuzzy mind, I seem to recall someone saying that rye bread should be kneaded gently but firmly and should be claylike.
I am going to have to try my Limpa bread again, but not until after our big move.
