Bravo Paul ! I love it ! Not sure if you've seen my post âÂÂA Parade of HostasâÂÂ. I'm sort of trying to do this as well, but in a much smaller window of time. It's inspiring to see them grow when presented like this. Gives you hope when they arrive as mere pip squeaks. You've been growing hosta for some time if I recall. Do you have any other "stories" ? And Bravo Bkay ! I love that term. I was calling them âÂÂtime lapsesâÂÂ, but it really is like a visual story of the hosta. Thanks for sharing. :) Ludi

I made a ginger cookie crust last Christmas and they ate every bite and begged for the receipe.Of course I did not have one.I just used the graham cracker one.Ginger gives a great taste.Jessie

Let me add my congratulations, Mary. I like graham cracker crust, but I love those windmill cookies. I'll bet they'd make a great crust for a cinnamon or pumpkin cheesecake kind of thing, or maybe one of those ice cream based pies... Annie

I did some searching for a friend who wanted one without the sw.condensed milk and luckily found these recipes. Quite similar but slight variation in amounts?!! http://southernfood.about.com/od/keylimepies/r/blbb684.htm Key Lime Pie Recipe From Diana Rattray, Your Guide to Southern Food. This Key Lime Pie is made with cooked filling. INGREDIENTS: * 3 large eggs * 1 cup granulated sugar * 1/4 cup all-purpose flour * 3 tablespoons cornstarch * 1/4 teaspoon salt * 2 cups water * 1 tablespoon butter * 1/4 cup key lime juice * finely grated peel of 1 lime * 1 pie shell, 9-inch, baked * 1/4 teaspoon cream of tartar * 5 tablespoons sugar PREPARATION: Separate eggs; set whites aside. Beat egg yolks in a small mixing bowl. In a saucepan over medium-low heat, combine the 1 cup sugar, flour, cornstarch and salt; gradually stir in the water. Cook, stirring constantly, until thickened. Gradually stir about 1/3 of the mixture into the beaten egg yolks; stir mixture into the remaining hot mixture in the pan. Continue cooking over low heat, stirring, two minutes. Stir in the butter, lime juice and peel and cool slightly. Pour into the baked pastry shell and cool. Top with meringue and brown in the oven. Meringue Topping: Beat egg whites until light and frothy. Add the 1/4 teaspoon cream of tartar and continue beating until the whites are stiff enough to hold a peak. Gradually beat in 5 tablespoons sugar and beat until the meringue is stiff and glossy. Pile the meringue lightly on cooled pie filling, spreading it until it all the way to edges of the pastry to prevent the meringue shrinking. Bake in a preheated 425 oven until the top is brown, 5-6 minutes. Key Lime Pie Recipe From Diana Rattray, Your Guide to Southern Food. More Key Lime pie recipes below. INGREDIENTS: * 1 cup plus 2 tablespoons sugar * 1/3 cup cornstarch * 1/2 teaspoon salt * 1/4 cup cold water * 1 1/2 cups hot water * 6 tablespoons lime juice or key lime juice * 3 eggs, separated * 3 tablespoons butter * 2 teaspoons fresh grated lime peel * 1 pastry shell, 9 inch * 6 tablespoons sugar * dash salt PREPARATION: In a saucepan over low heat, combine 1 cup plus 2 tablespoons sugar, 1/3 cup cornstarch, 1/2 teaspoon salt, and 1/4 cup cold water. Mix well; add hot water. Continue cooking, stirring constantly, until very thick. Remove from heat; stir in lime juice and return to heat. Cook, stirring constantly, until thickened. Beat egg yolks lightly. Beat in about 1/3 cup of the hot mixture; stir egg yolk mixture to the saucepan mixture and cook, stirring constantly, for about 2 minutes longer. Add butter and lime peel and let cool. Pour cooled mixture into baked pie shell. Beat egg whites until stiff; gradually beat in the 6 tablespoons of sugar and dash of salt. Spread meringue over top of key lime pie. Bake key lime pie for 20 minutes at 300°, until nicely browned. Sandy's Key Lime Pie From Diana Rattray, Your Guide to Southern Food. A favorite key lime pie recipe from Sandy. INGREDIENTS: * 3 egg yolks * 1 1/4 cups granulated sugar * 1/4 tsp. Salt (which I never use) * 1/3 cup cornstarch * 2 cups water * 2 tbs. butter * 1/3 cup lime juice * 1 tbs. grated lime peel * Few drops green food coloring * 3 egg whites, at room temperature * 3 egg whites, at room temperature * pinch of salt (which I never use) * 4 tbs. granulated sugar * 1 baked 9-inch pie shell PREPARATION: 1.Beat egg yolks & set aside. 2.Combine sugar, salt & cornstarch in a medium saucepan. Gradually add water and stir well with a whisk. Bring to a boil, stirring constantly, & boil 2 minutes. Remove from heat. Add a quarter of the mixture to the egg yolks & stir to prevent eggs from cooking. Return to hot mixture, add butter and lime juice; stir well. Return saucepan to stove and boil 2 minutes. Remove from heat and add peel and food coloring. Pour into pie shell. Place egg whites, cream of tartar & salt in a medium bowl & beat until foamy; beat in 1/4 cup sugar and continue to beat till the sugar dissolves & meringue is stiff. Cover pie filling with meringue, spreading it to the crust. Bake at 350 degrees for about 12 minutes or till very lightly browned. Cool and enjoy. My family loves this one! Shared by Sandy