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Time for fireworks? Dessert must follow Finally, summer's in full swing. With the Fourth of July weekend approaching, Mail Tribune readers seem to be seeking sweet solutions for summer desserts. Here's a glimpse of this month's mail: I recently visited the new Marie Callender's restaurant in Medford, where I tried a piece of their delicious Key Lime Pie. My question is, what in the world is a "Key lime?" Is it any different than a regular lime? -- Stefany V., Medford. I, too, am a fan of Key Lime Pie, Stefany, even if it's made with the bright green Persian limes most commonly found in grocery stores. There are significant differences between the two citrus varieties; indeed, it's an insult in some circles to sully Key Lime Pie with Persian lime juice. The thin-skinned Key lime got its name from the Florida Keys, where it was once widely grown. (Most Key limes are now grown in other parts of Florida or in Mexico.) It is smaller, rounder and more yellow than its Persian cousin; its juice is more acidic and aromatic. But it's the acid's complex flavor that makes fans of true Key Lime Pie crazy for the dessert. The pie combines the zingy juice in a creamy sweetened condensed milk filling spread over a graham cracker crust. Outside of Florida, Key limes can be found in specialty stores and gourmet groceries. If you're not a purist, try using Persian lime juice in the Key Lime Pie recipe printed on Page 3. Just make sure to use fresh juice -- never bottled -- for best flavor. JoNel, do you have a recipe for Italian ice cream? I believe it's called gelato. Thank you. -- Faye C., Medford You're right, Faye, Italian ice cream is called gelato; the place they serve it is called a "gelateria!" Although I'm an old hand at hand-cranked American ice cream, I've never tried making the densely-textured, richly flavored Italian version. According to the "Food Lover's Companion" by Sharon Tyler Herbst, Gelato contains less air than its American counterpart, which contributes to the silky texture. I don't have a good recipe for gelato, but I'll bet you can find one at the Web site www.epicurious.com , which contains indexes of recipes from top food magazines Bon Appetit and Gourmet. I am making a cookbook for my daughter and granddaughter. There are two recipes we have lost. They are about 20 to 30 years old. One is called Crazy Crust Pizz. It's from a children's cookbook from Betty Crocker or Pillsbury. All we can remember is you make the crust and pour onto a cookie sheet, add topping and bake. The other one is called Chinese Eggs with Sweet and Sour Sauce. All I can remember on this is that you beat the eggs with soy sauce and pour into a pan and make them into crepes, then you deep fry them and they puff up, then you serve them with the sweet and sour sauce. This recipe came from the San Gabriel Valley Tribune in Southern California about 30 years ago. I would really appreciate if you could help so I can finish the cookbook. -- J. Garman, Medford Whew! That's a long shot, isn't it? Neither of the recipes you mention are part of my repertoire, but I'm hoping perhaps Mail Tribune readers can help. Any past readers of the San Gabriel Valley Tribune out there? Help! I have company coming for the Fourth of July and I'd like to serve them a red, white and blue dessert. Do you have any ideas? -- Dorothy B., Central Point You're in luck, Dorothy. I just came across a recipe for a festive dessert that sounds perfect for your company. Try the Fourth of July Strawberry-Blueberry Shortcakes below. The dish combines sweet biscuits, fresh fruit and whipped cream into a patriotic dessert. Best of all, you can make the shortcakes ahead, slice the strawberries and whip the cream, then assemble the whole shebang in time for fireworks. Key Lime Pie 1 tablespoon butter 1 1/2 cups chopped pecans 3/4 cup graham cracker crumbs Zest from two limes 3/4 teaspoon cinnamon 1 1/2 tablespoons sugar 7 egg yolks 2 14-ounce cans sweetened condensed milk 1/2 cup Key lime juice Rind from 2 limes, grated Whipped cream PECAN CRUST : Saute pecans in butter until lightly browned. Place nuts and butter in food processor and add the crumbs, lime peel, cinnamon and sugar; mix until coarse. Press into a 10-inch pie plate, reserving some for garnish. PIE FILLING : Beat egg yolks at high speed 4 to 5 minutes with electric mixer. Slowly add condensed milk with the mixer running at medium, then add lime juice the same way. Add peel and mix slowly. Pour mixture into prepared crust. Fill baking pan halfway with water and place on lowest rack of the oven. Place pie plate on rack above water and bake at 300 degrees until firm, 20 to 25 minutes. Do not allow pie to brown. Remove pie and cool to room temperature, then place in refrigerator to set and chill for about 4 hours. To serve, garnish with whipped cream and crust crumbs. -- Recipe from the Marco Island Resort. Fourth of July Strawberry-Blueberry Shortcakes SHORTCAKES : 5 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon nutmeg 1/4 cup sugar 1/2 cup margarine or shortening* 2 cups milk FILLING : 2 quarts fresh strawberries, sliced 1/2 cup sugar 1 quart fresh blueberries 1 pint whipping cream 2 tablespoons maple syrup FOR SHORTCAKES : Preheat oven to 425 F. Sift together the flour, baking powder, salt, nutmeg and sugar. Cut the margarine or shortening into bits; using a hand-held pastry blender or your fingers, mix the shortening and dry ingredients until mixture resembles coarse meal. Avoid overmixing. Make a small well in the center of the mixture and pour the milk into it. Stir just until the mixture holds together. If the dough appears too sticky, add a little more flour. Turn the shortcake dough onto a lightly floured countertop or pastry cloth and pat into a 1-inch thick circle, handling it as little as possible. Do not knead the dough; doing so will make the shortcake biscuits heavy. Use a biscuit cutter or an inverted cup to cut out the shortcakes, then arrange biscuits about 1 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes. Let cool before serving. Makes 10 to 12 shortcake biscuits. FOR FILLING : Wash and hull strawberries and slice them into a glass bowl. Sprinkle with sugar. Mash berries slightly, then let sit, covered, at room temperature until ready to serve, or at least 30 minutes. Stir before spooning atop shortcakes. Whip the pint of whipping cream with the maple syrup with an electric mixer or whisk until stiff. Keep refrigerated until you're ready to serve. Wash blueberries; refrigerate until ready to serve. FOR ASSEMBLY : Spilt the shortcake biscuits into halves. Spoon some of the strawberries and their juices onto the bottom halves. Cover with the remaining shortcake halves and spoon more strawberries on top. Top with whipped cream and blueberries. Send cooking questions to JoNel Aleccia, The Mail Tribune, P.O. Box 1108, Medford, OR 97501. Call 776-4465, or send e-mail [email protected] Mail Tribune Copyright � The Mail Tribune 1999, Medford, Oregon USA