1/2 cup fresh key lime juice (several key limes)   

4 teaspoons grated lime zest   

4 egg yolks   

1 - 14 ounce can sweetened condensed milk   

11 graham crackers   

3 tablespoons granulated sugar   

5 tablespoons unsalted butter, melted   

It's easier to remove the lime zest from whole limes so I would start with that. Then I would cut the limes in half and squeeze out the juice being careful not to include any pits.   

Process the graham crackers in a food processor or blender and then melt  the butter and have it at the ready.   

1. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.  

2. Beat in milk, then juice and set aside at room temperature till it thickens.   

3. Preheat oven to 325 degrees.   

4. Mix graham cracker crumbs and sugar in another bowl.   

5. Add butter and stir with a fork until well blended.   

6. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.   

7. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.   

8. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.   

9. Remove from oven and cool to room temperature.   

10. Refrigerate for at least three hours until well chilled.   

Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.

COWBOY CAKE representing Wyoming 

Submitted by Jen S from San Marcos, Texas  

In honor of Wyoming, here's my Wyoming mother-in-law's fabulous Cowboy Cake.    

Bring to a boil 2 sticks of butter, 1 cup water, 4 tablespoons cocoa and 2 ounces unsweetened chocolate.    

Remove from heat and add 2 cups flour, 2 cups sugar, 1 teaspoon salt, 1 teaspoon soda, 2 eggs, 1 cup sour cream.    

Pour into a greased cookie sheet (one with a low rim, such as an 11x15 pan). Bake at 375 for 15 to 20 minutes.  In a saucepan heat 1 stick butter, 4 tablespoons cocoa and 2 ounces unsweetened chocolate.  Remove from heat and add 1/4 cup milk, 1 tsp vanilla, 3 1/2 cups powdered sugar and 1 cup chopped walnuts.  Frost cake while hot.  

OOOOO-BAMA CREME FILLING     

Submitted by Jean B from Hays, Kansas   

OOOOO-BAMA Creme Filling is for cakes and chocolate dipped "eggs": This is a recipe I developed myself. It makes cakes remarkably good and works well to fill petit fours [does anyone do those any more?] or chocolate dipped Easter or other holiday "eggs."    

Makes enough to fill two cakes, fill AND cover one cake or make two dozen dipping eggs.    

In a small mixer bowl, blend 1/4 C. real butter, melted with 2 T. plus 2 t. of cornstarch. Microwave about 30 seconds on "high," whisking every 10 seconds.    

Blend in 3/4 C. milk and continue to cook in microwave another minute or so on "high," stopping often to whisk. Stop when very thick. Place the bowl with this cream sauce into the refrigerator. Chill until cool to touch...about 40 minutes.    

When the cream sauce is very chilled, add 1 t. vanilla, 2 C. powdered sugar and 1/4 C. cold butter, slightly softened. Add 1/2 C. Crisco {only Crisco brand] and whip the whole mixture until very fluffy.    

Variations: Add 1/4 C. well-drained crushed pineapple or 1/2 C. coarsely chopped toasted almonds or flaked coconut, [or both-my favorite] Try adding chocolate milk powder or malted milk powder. Chopped, well-drained maraschino cherry might be good.    

Dipping Chocolate: Melt 8 oz. of special dark, OR semisweet OR milk chocolate with 2 T. of butter using "low" on the microwave and stirring frequently. Stop as soon as melted. Place a small amount of heavy whipping cream [approx. 1/3 C.] in a small cereal bowl and add the slightly cooled chocolate by tablespoonfuls until it stirs up to a dipping consistency...coats spoon, pours off, but mostly stays on...not runny] Dip: drop in and spoon over, drain slightly, place on waxed paper. Do several eggs, maybe six or seven, then make another small batch. Process can be repeated for additional layers until all the chocolate is used up. Chocolate will easily accept another layer, yet release well from rack or waxed paper. Chocolate will not shatter when you eat it. It is fun to decorate them with little decorator flowers if you are so inclined.   

With or without extra decor, I hope you enjoy making these, as the family will absolutely demand them every spring holiday season! Sometimes I bring them to church for something special.

OLD FASHIONED BLUEBERRY BUCKLE  

Submitted by SFT from Elgin, Illinois  

1/4 cup butter  

3/4 cup sugar  

Cream together well & add 1 egg  

Sift together:  

2 cups flour  

2 tablespoons baking powder  

1/2 teaspoon salt  

1/2 cup milk  

Add sifted dry ingredients alternately with milk  

Then carefully add 2 cups of fresh or frozen blueberries;   

Blueberries should be folded into butter, sugar, flour mixture  

Pour in greased 9x9x2 pan  

Crumb topping:  

Blend 1/4 cup soft butter, 1/2 cup sugar and 1/3 cup flour; add 1/2 teaspoon cinnamon.  Sprinkle crumb toppping on top of blueberry mixture.  Bake in preheated 375 degrees for about 35 minutes. Check with toothpick which should come out clean. This recipe has been used by our family for nearly 40 years and it is truly delicious.

AUNT LISL'S LEMON-GLAZED SPONGE BARS    

Submitted by Alexandra B from The Netherlands  

I'm a 64-year old woman from the Netherlands and an enthusiastic supporter of Senator Obama. As a Dutch national I am not allowed to contribute financially to his campaign and I am glad you have provided me with a way in which I can assist. It is sometimes frustrating for us rest-of-the-worlders that we can in no way influence an election which affects all our lives so greatly. We can only hope and pray that you Americans choose wisely for all of us (unlike the last two times, I might add!). The recipe I am sending you is an old family favourite that came originally from an Austrian aunt who has since passed away. We would be thrilled and honoured if you could use it for your cookbook. We hope it becomes a raging success!   

Ingredients:   

6 oz butter   

6 oz dark brown sugar   

6 oz selfraising flour   

2 lg. eggs   

6 oz white castor sugar   

juice of 1-1/2 lemon   

Method:  

Melt the butter gently in a saucepan and stir in the brown sugar. Let the mixture cool.  Lightly beat the eggs, stir them into the butter mixture, then mix in the flour.   

Pour the batter into well greased Swiss roll tin (9" x 13") and cook for about 15 minutes at 380 degrees F, or until a wooden toothpick comes out clean.  Mix the lemon juice with the castor sugar and spread the resulting glaze over the  sponge while it is still hot.  When cool, cut in bars.  

BETTY’S BROWNIE CUPCAKES   

Submitted by Libby S from Cedar Rapids (Linn County), Iowa   

Obama Precinct 41 Captain   

This recipe is famous in our church because it originated with the best cook in the church, Betty Robinson. Though Betty is no longer with us, her recipes live on! Here's one of her best:   

1 stick butter   

2 squares unsweetened chocolate   

1 cup sugar   

2 eggs, beaten   

1 teaspoon vanilla   

½ cup flour   

¼ teaspoon salt   

1 cup Nestle’s semisweet chocolate chips   

1 cup chopped pecans  

Preheat oven to 325 degrees.   

Melt butter and chocolate in a heavy saucepan over medium low heat until completely melted. (Chocolate can burn easily, so don’t go higher than medium low!)   

Remove from heat. Add sugar, stirring until completely blended.  Add eggs and vanilla, stirring until completely blended.   

Add flour, and stir just until blended. Fold in chocolate chips.  Fill foil cupcake papers _ full with batter.   

Bake at 325 degrees for 20 minutes. Tops of cupcakes will crack.  Cool, if you have the willpower, before eating.  Makes about 12 cupcakes.

CHOCOLATE PUDDING GOODY   

Submitted by Renee L from Georgia   

1 stick margarine   

1 c. sugar   

1 c. plain flour   

3 c. milk   

1/2 c. nuts (pecans or walnuts)   

2 small pkg. instant chocolate pudding   

1 (8 oz.) pkg. cream cheese (reduced fat or fat free is fine)   

1 large cool whip (reduced or non fat is fine)   

Melt margarine; add flour and nuts to margarine and mix well.  Pat into bottom of 9 x 13-inch pan to form crust.  Bake at 375 for 15 minutes and cool.   

Mix cream cheese with 1 cup of Cool whip and sugar; spread over crust.  Mix instant chocolate pudding mix with milk.  Spread over cream cheese mixture.   

Spread remaining Cool Whip on top.  Chill.

SEVEN LAYER BARS    

Kelcie M from Moscow, Idaho   

These bars have been made every Christmas at my house for as long as I can remember, and they always remind me of home. To this day, when I smell them cooking, I think of happiness and warmth at Christmas. Maybe in a way they represent all of us involved in the Obama campaign. We're all different ingredients, but we come together to form one rich mixture that can remind everyone of what it means to feel happy and hopeful again. :)   

1/2 cup unsalted butter   

1 1/2 cups graham cracker crumbs   

1 cup semisweet chocolate chips   

1 cup butterscotch chips   

1 cup chopped walnuts   

1 (14 ounce) can sweetened condensed milk   

1 1/3 cups shredded coconut   

Preheat oven to 350 degrees F (180 degrees C).  Place butter in 13 x 9 inch pan and melt in oven.  Swirl to coat bottom and sides with butter.  Spread crumbs evenly over bottom of pan.  Layer chocolate chips, butterscotch chips, and nuts over crumbs.  Pour condensed milk over nuts.  Sprinkle coconut over condensed milk.   

Bake until edges are golden brown, about 25 minutes. Let cool.

AS AMERICAN AS OBAMA APPLE PIE   

Submitted by Kay R from Salida, Colorado   

Crust:   

1 1/2 cups all-purpose flour   

1/4 tsp salt   

1/4 tsp baking powder   

2 tbs. chilled butter, cut into small pieces   

2 tbs. vegetable shortening   

1 tsp vinegar   

7 tbs. ice water   

Filling:  

1/3 cup granulated sugar   

2 tbs. all-purpose flour   

1/2 tsp ground cinnamon   

1/2 tsp ground nutmeg   

1/8 tsp salt   

7 cups thinly sliced, peeled tart baking apples (about 7 medium)   

Topping:   

6 tbs. all-purpose flour   

3 tbs. brown sugar   

3 tbs. chilled butter   

Preheat oven to 425 degrees.  

For crust: Spray inside of pie pan with cooking spray of your choice. Measure 1 1/2 cups flour into measuring cups. Combine this flour with 1/4 tsp salt and baking powder in medium bowl; add 2 tbs. butter and vegetable shortening into flour bowl by adding butter and shortening a little at a time and blending with fork until mixture resembles coarse meal. Sprinkle surface with vinegar and ice water, 1 tbs. at a time, tossing with fork until dough is moist and crumbly (do not form ball). Gently press dough into 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap and cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into 12-inch circle. Chill dough 30 minutes.   

For filling:   

Combine granulated sugar, 2 tbs. flour, cinnamon, nutmeg, and remaining salt in small bowl. Sprinkle this sugar mixture over apples; toss well to coat.   

Remove top sheets of plastic wrap from dough circle; fit dough, plastic wrap side up, into 10-inch deep-dish pie plate coated with cooking spray, letting dough extend over edge of plate. Remove remaining plastic wrap. Fold edges under and flute. Spoon filling into crust.   

For topping:   

Combine 6 tbs. flour and brown sugar in medium bowl. Cut in 3 tbs. butter with fork until mixture is crumbly. Sprinkle topping mixture over apple mixture.   

Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees (do not remove pie from oven); bake additional 40 minutes. Enjoy!

BLUEBERRY POUND CAKE   

Submitted by Cecie C from Hiawassee, Georgia   

When we have enough rainfall, blueberries grow wild here in the mountains of North Georgia. In dry years, we have to make a trip to the produce stand or grocery store like everybody else. I use blueberries for all kind of cooking. The following pound cake is a runaway favorite. Because we like our blueberries held together with a little something, I add an extra handful of blueberries to the recipe.   

Ingredients:   

1 cup plus 2 Tablespoons. butter   

3 cups flour, divided   

2 1/4 cups sugar,divided   

1 teaspoon baking powder   

4 eggs   

1/2 teaspoon salt   

1 full teaspoon vanilla   

3 cups blueberries   

Preheat oven to 325.   

 Grease 10 inch tube pan with 2 T. butter. Sprinkle pan with 1/4 c. sugar.   

 In large bowl, cream remaining one cup butter. Gradually cream in remaining 2 c. sugar, mixing well. Add eggs, one at a time, beating well.   

Add vanilla, mix well. In separate medium bowl, combine 2 3/4 cup flour, baking powder, and salt. Gradually add to creamed mixture, mixing well with each addition. Gently dredge blueberries in remaining 1/4 c. flour. Stir gently into batter. Turn into pan.   

Bake at 325 for 1 hour 10 minutes.   

Cool in pan until cake pulls away from sides a little. (Here I loosen with a small spatula; my pan is fluted.) Remove from Pan.   

PEACH COBBLER    

 
Submitted by Ms. Mary from North Carolina   

This recipe is what my children grew up on. They always wanted me to make these for them. I hope they will do the same for their children one day.   

Ingredients:   

1 stick of Butter   

1 Cup Sugar   

1 Cup of Self Rising Flour   

1 Cup Can Milk (evaporated milk)  

1 Quart Peaches, if fresh: peel and slice them; if canned slice and drain them.  

Spray a casserole dish with non stick spray.   

Combine butter, flour, Milk.   

Pour into casserole dish.   

Add Peaches DO NOT STIR!   

Bake at 350 until golden brown.   

Serve with Ice Cream or a dollop of fresh cream on top. With either one, I sprinkle a little nutmeg on top.

CELEBRATION CHEESECAKE   

Submitted by Deborah O from Missoula, Montana   

Dense, Rich and Rewarding-perfect for savoring a Barack Obama Victory in November!   

Make Crust:   

2 c. graham cracker crumbs   

1/2 c. melted butter   

Press crust into spring form pan (it doesn't need to come up all the way on the sides,  just a little bit)   

Blend filling ( with mixer or in food processor)   

2 lbs cream cheese   

1 egg   

1 tsp vanilla   

1/4 tsp almond flavoring   

1 c. sugar   

Pour filling onto crust.   

Put in COLD oven turned to 350 degrees and then bake for 1/2 hour.   

While baking, whisk together sour cream topping:   

1 lb sour cream   

1 T. lemon juice   

1/8 tsp almond flavoring   

3/4 c. sugar   

Spread topping on cheesecake and then return to the oven for 8 more minutes.  Cool and refrigerate. Best made a day ahead.

GRANDMA KLUMB'S PEACH OR APPLE KUCHEN  

Submitted by Marilee B in Tolland, Connecticut  

This recipe is from Wisconsin by way of Connecticut. My father’s family were German dairy farmers from Kirchhayne, Wisconsin, who grew almost all of their own fruits and vegetables. A necessity during the depression and the food rationing of WWII! This recipe is one of our favorites and is a great way to use the fall harvest.   

Mix together for Crust:  

1/2 cup butter  

1 cup flour   

2 tbs water   

1/2 tsp salt   

Pat into 7 X 11 pan   

Peel and slice 4-6 large to medium to large peaches or apples.  

Add to peeled and sliced peaches or apples:   

1 egg beaten   

1 cup sugar   

1/2 c sour cream   

1 cup sugar   

2 tbs flour   

stir well and pour into crust lined pan.   

bake 20 min at 400   

Remove from oven and Top with a mixture of:  

1/2 cup brown sugar   

2 tsp flour  

1/3 cup butter  

Bake at 350 until topping is slightly browned and apples or peaches are tender. 

PEAR AND CRANBERRY CRUMBLE   

By Desert Dove Dan from Phoenix, Arizona  

Denise and I originally saw this recipe in Taste of Home magazine. It has always been a huge success at all types of gatherings. The best part is that it can be served cold or warm with vanilla ice cream, mmmmm yummy!   

Pre-heat oven to 350 F   

Grease 9” square baking pan   

6 cups sliced peeled fresh pears   

1 cup fresh or frozen whole cranberries   

1/2 cup sugar   

2 tablespoons all-purpose flour   

1/2 teaspoon ground cinnamon   

1/2 teaspoon ground ginger   

1/4 teaspoon ground nutmeg   

1/8 teaspoon ground cloves   

Topping:   

1 cup all-purpose flour   

2/3 cup packed brown sugar   

1/2 cup old-fashioned oats   

1/4 teaspoon salt   

1/2 cup cold butter or margerine   

• This recipe was previously submitted to the Obama Web Site when IAforObama was collecting good things to take to caucus! She has given me permission to use them in this recipe collection as well. I was not able to locate every submitter, but I have done my best to give proper credit. I also would like to thank Maeve from Iowa for allowing me to use these recipes.