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"Hands down, without a doubt, this is my absolute favorite cake in the world! It is so moist and delicious, with an incredibly crunchy top. I swear, the longer you keep it, the better it gets! No mixer is required, so cleanup’s a breeze."

Ingredients

• 3 large egg yolks, save the whites
• 1 14-ounce can sweetened condensed milk (not evaporated)
• 1/2 cup Key Lime juice
• 1/3 cup sifted confectioners' sugar
• 2 teaspoons fresh lime zest
• 1 baked 9-inch pie shell or graham cracker crust

Preheat the oven to 325 degrees.

In the bowl of an electric stand mixer fitted with the whisk attachment, combine the egg yolks, sweetened condensed milk, lime juice, sugar, and zest. Beat on medium speed for 1 minute or until well blended. Spoon into crust. Set aside.

If you're using the same mixing bowl and whisk for the meringue, make sure it is clean and completely dry.

Meringue

• 3 large egg whites
• 2 tablespoons granulated sugar
• 1/4 teaspoon cream of tartar

In the bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites on high speed until soft peaks form. With the mixer still on high speed, slowly add the sugar and cream of tartar and continue beating until stiff peaks form.

Spread the meringue over the filling, completely covering the filling to the edge of the pastry. Bake for 30 minutes or until the meringue is golden brown. Chill for 2 hours or overnight before serving.

Tips for a perfect meringue

• It is very important that the mixing bowl and the whisk/beaters be clean and dry.
• Room temperature egg whites are best for a meringue with great volume.
• Add the sugar gradually as soon as soft peaks form.
• After adding the sugar, continue beating the egg whites until stiff peaks form and the sugar is dissolved. It should be completely smooth.

Enjoy!

I loved gathering eggs with Miss Nellie and Miss Daisy. I would carefully take the fresh eggs from each nest. The eggs were still warm when we collected them. It was fun knowing they would make a delicious cake or pie. Nowadays, we consider farm fresh eggs a luxury. When I was growing up, I thought everyone had them. I loved to call the hens by name, pet them, and thank them for giving us such lovely eggs.

During the 6 years I had my cooking school, Cooking Up a Storm, this was an annual favorite we did for Easter. Enjoy! 

Be sure to check out the Pineapple Coconut Pie that is also an Easter favorite in our home. 

This week I thought it would be fun to share some or our families favorite Easter recipes... Only seems fitting to start with an appetizers. Mama's Deviled Eggs!

I loved gathering eggs with Miss Nellie and Miss Daisy. I would carefully take the fresh eggs from each nest. The eggs were still warm when we collected them. Nowadays, we consider farm fresh eggs a luxury. When I was growing up, I thought everyone had them. I loved to call the hens by name, pet them, and thank them for giving us such lovely eggs.

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Nelson, the owner of Daisy Cakes and a winner of the reality show “Shark Tank,” bakes hundreds of gingerbread man cookies for Ballet Spartanburg's “The Nutcracker,” which ran Dec. 10-12 at the Chapman Cultural Center this year.

Nelson has appeared on “The Nate Berkus Show,” “Anderson Cooper,” "ABC World News with Diane Sawyer," the "Today" show, “The Taste,” and QVC. Her cakes have been featured as a prize on “The Price Is Right” and “Wheel of Fortune.”

On a recent Tuesday afternoon, Nelson was rolling out gingerbread dough at her Daisy Cakes bakery. The sweet smell of brown sugar, molasses, allspice, ginger, ground cloves and cinnamon wafted through the air.

Each year, Nelson bakes close to 500 gingerbread man cookies as a fundraiser for Ballet Spartanburg.

“This is Trish McCallister's recipe that I've been making for quite some time,” she said. “My daughter took dance at Ballet Spartanburg for 15 years and they are near and dear to my heart. I like to do this to give back to the community.”

Nelson said her recipe will make 40 to 45 gingerbread man cookies depending on how thick you roll out the dough.

“I am guessing this is about the size of your hand,” she said of her gingerbread man cookie cutters.

In her cookbook, “Daisy Cakes Share A Slice of Love,” she writes, “rolling dough is like relaxation therapy for me.”

Nelson rolls out the dough, cuts out the gingerbread man cookie shapes and lays them on a baking sheet before putting them in the oven for 12 to 15 minutes.

At the end of the cooking session, Nelson's ovens were filled with baking cookies and baking pans lined up on a table were filled with hundreds of gingerbread man cookies ready to be devoured.

Nelson shared her recipe which can be used to make cookies or Christmas decorations.

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Article Written By: Jose Fanco, Hearld Journel
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These are no ordinary Whoopie Pies... These are Daisy’s moist yet fluffy pumpkin spiced whoopie pies, with a spiked cream cheese filling. These a perfect hand-held snack you just won't be able to resist!

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Uncle George Bishop was an engineer for the railroad. He traveled around a good bit. He also liked to take hunting and fishing trips. Once while he was in Louisiana, he stayed with a Cajun family there, and brought back this recipe as a gift from the lady of the house. Miss Nellie and Miss Daisy made the cake, and it became an instant hit.

photography lynne harty

Ingredients: 

• 2 cups sugar
• 2 eggs
• 1/2 cup canola oil
• 1/2 cup buttermilk
• 2 cups unbleached all-purpose flour
• 2 tablespoons cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 cup boiling water

Topping: 

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup light brown sugar (packed)
• 1 cup coconut
• 1/2 cup evaporated milk
• 1 cup pecans, chopped

Directions

1. Preheat the oven to 325° F.
2. In large mixing bowl, whisk together the sugar, eggs, oil, and buttermilk. Fold in the dry ingredients: flour, cocoa, baking soda, and salt. Add the vanilla and boiling water. Blend all of the ingredients together.
3. Pour the batter into a 9-by-13 inch glass baking dish. Do not grease the dish. Bake for 35 to 40 minutes.
4. Place the first four topping ingredients into a small bowl, and mix together well. Spread the topping on the cake as soon as it comes out of the oven. Sprinkle with pecans. 
5. Return the cake to the oven for another 15 minutes, or until the topping is brown. Cut into squares in the pan, and serve.

SERVES 12 TO 16 PEOPLE