From the Recipe Box: Edition 2!

By Ann Fulton

In this recurring series, I dig into my decades-old recipe box and share three tried-and-true recipes – like an old-fashioned recipe swap! 
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In this recurring series, I dig into my decades-old recipe box (I guess I should say boxes!) and share three tried-and-true recipes, which after over a dozen years, STILL haven’t made it to the blog. A little different than my usual posts, this is more like an old-fashioned recipe swap. (Feel free to rifle through your recipe box and share!) 


Summer is coming, so this edition of From the Recipe Box focuses on recipes that are perfect for al fresco dining and backyard entertaining. That said, once you’ve tried them, there’s a good chance you’ll return to them all year round. Special thanks to the three friends who shared these tried-and-true recipes with me many years ago!

In this post:

  1. Key Lime Pie
  2. Peach Slush 
  3. Grilled Salmon Fillets with Horseradish Sauce

*Photo at the bottom of the post shows two runner ups! 


A few weeks ago, I asked a dear friend, whose husband’s birthday was approaching, if there was anything he might like on his special day. Last year, I gave him a book, The Enigma of Room 622, which he raved about so much that everyone in my family proceeded to read and thoroughly enjoy.

Perhaps another book was in order?

The three word text reply was immediate: key lime pie.

I had to laugh because I never would have come up with that idea on my own. How had I known this man since high school and not realized his affinity for this sweet-tart dessert? 

I had never made a key lime pie, but as luck would have it, I had the perfect recipe. About 20 years ago, a former neighbor served her frozen key lime pie at a block party to rave reviews. I still remember being surprised by how much I enjoyed it. 

This pie is somewhat different that the traditional key lime pie: it doesn’t contain egg yolks and is frozen. The end result is a creamy, refreshing filling balanced by a crisp graham cracker crust. The freezer aspect also makes this pie a great make-ahead dessert. 

My former neighbor had graciously shared her recipe, which had somehow gotten buried in my recipe box. The recent request sent me digging, the recipe was happily resurrected, and I made it for the birthday boy. (I presented the pie with a magic, relighting candle, because you’re never too old for a little birthday silliness, right?)

Thinking the key lime pie would be a fun recipe for this series, I asked the birthday pie recipients for their honest feedback – good, bad, or otherwise – which I will share below. However, it is first important to mention that most people use regular (or Persian) limes when making key lime pie, because actual key limes can be difficult to find. Key limes are also quite small, so juicing them is a bit more cumbersome. 

If you look online, there are many substitutes for key lime juice, from a 1-to-1 replacement with Persian lime juice to a mix of lemon and lime juice. More interestingly (and perplexingly), some sources claim that key limes are more acidic than Persian limes while others say key limes are sweeter and more aromatic. 

The bottom line is that the measurement in the recipe will achieve a lovely balance of sweet and tart no matter which lime variety you use. Since preferred level of sweet versus sour varies from one person to the next, you can certainly increase or decrease by a tablespoon or two, tasting the filling and adjusting before adding it the the crust. 

Back to the feedback from my friends, which I will quote: “The graham cracker crust is truly the best we’ve ever had…taste, thickness, etc. was so so good. And the pie is delicious! Good balance of flavors. It doesn’t really need extra whipped cream for serving because it’s so creamy, and when frozen, tastes like ice cream.”

I used my homemade graham cracker crust for the pie (this is the gluten-free adaptation) rather than the recipe my neighbor used. That is reflected in the recipe card, although in a pinch, a store-bought crust could be used. 

My friend went on to say that, “Turns out, key lime pie for breakfast is pretty awesome!” Overall, I think that qualifies as a pretty good endorsement! 

A cool, creamy, sweet-tart filling pairs with a crisp graham cracker crust for a frozen twist on the classic pie. The prep-ahead recipe is especially convenience for entertaining.

After the lime juice, zest, and sweetened condensed milk are combined, the whipped cream is folded in. The mixture is then transferred to the graham cracker crust and popped in the freezer. 

A cool, creamy, sweet-tart filling pairs with a crisp graham cracker crust for a frozen twist on the classic pie. The prep-ahead recipe is especially convenience for entertaining.

A final sprinkling of lime zest adds extra flavor and is a pretty garnish.  

Key Lime Pie
Prep Time: 15 minutes (+2 hours chilling time)
Cook Time: 10 minutes
Total Time: 25 minutes active time (+2 hours chilling time)
Yield: 8 servings
A cool, creamy, sweet-tart filling pairs with a crisp graham cracker crust for a frozen twist on the classic pie. The prep-ahead recipe is especially convenience for entertaining.
  • 1 (9-inch) graham cracker pie crust (store-bought works, but this Homemade Graham Cracker Crust or Gluten-Free Graham Cracker Crust will elevate the dessert)*
  • 1⅓ cups (320mL) heavy cream
  • 1 teaspoon (5mL) vanilla extract
  • 1 teaspoon grated lime zest, plus more for garnish**
  • ½ cup (120mL) lime juice* (I use the standard Persian limes but key limes may be used when available)
  • 1 (14-ounce) can sweetened condensed milk (not evaporated milk)
  • Optional for serving: whipped cream
  1. Before you start: Make sure you have room in your freezer to place the pie plate (without it tilting too much to one side!).
  2. Whip the heavy cream and vanilla to soft peaks and set aside. (Details on how to do this can be found in this recipe for Homemade Whipped Cream; note that no sugar is added here.)
  3. In a large mixing bowl, combine the lime juice, zest, and sweetened condensed milk. Whisk until slightly thickened and well combined.
  4. Gently fold in the whipped cream.
  5. Pour the filling into crust, grate a little extra lime zest over top (alternatively, the lime zest garnish could be added upon serving), and freeze, uncovered, for at least 2 hours.
  6. Remove the pie from the freezer 5-15 minutes before serving so it’s easier to slice. (Precise time depends on temperature of room and how long the pie has been frozen.) Slice and serve with an optional dollop of whipped cream.
  7. Storage: Cover and store the pie in the freezer, where it will keep for at least 1 month.

*When using a homemade graham cracker crust, be sure to let it cool thoroughly before filling.

As a tip to expedite freezing, I place the cooled crust in the freezer while I’m preparing the filling. The filling may also be prepared several hours in advance and refrigerated if the crust is not ready to fill.

**Zest details: Zest is difficult to measure accurately, so I simply use the zest of 1 large lime. If limes are small, grate the zest from 2 limes. I’d say a little extra zest is better than not enough, as it provides concentrated lime flavor without additional tartness. A microplane is the best tool to finely grate the zest, which creates even flavor throughout the pie.

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The Fountain Avenue Kitchen

I first enjoyed this pretty peach slush at a friend’s baby shower before I was even a mom. To put that in perspective, my older son is now 25! 

Although I have yet to make this recipe myself, I’ve thought about it many times over the years, often when making my frozen Margarita recipe, a similarly slushy-like recipe that can also be made in advance and is easy to scale up for entertaining. 

For 25 years plus, I’ve had a paper with the peach slush recipe ingredients in my box, but it was lacking specifics. With Mother’s Day, Memorial Day, and lots of summertime entertaining opportunities approaching, I reached out to my friend, Anne Louise, who graciously filled in those holes (and noted that she originally got the recipe from her sister-in-law, Debby). 

Of note, Ann Louise always uses canned peaches, making this cocktail possible even when fresh peaches are not in season. That said, fresh peaches could absolutely be used when available. 

Anne Louise mentioned that the make-ahead drink is always a hit but that she hasn’t made it lately. To that end, we both decided that Peach Slush will be on our Mother’s Day menu! 

Peach Slush
Prep Time: 10 minutes + freezing time
Total Time: 10 minutes + freezing time
Yield: approximately 8
Peach Slush is easy to make ahead, can be scaled up, and the pretty color and great flavor are bound to make it a hit at backyard barbecues, showers, and festive gatherings throughout the year.
  • 1 (6-ounce) can frozen lemonade, thawed
  • 1 cup (240mL) vodka (can use ¾ cup for lower alcohol)
  • 1 cup (248g) peaches*
  • Ginger ale
  • Ice
  1. Add the lemonade, vodka, and peaches to a blender.
  2. Fill the blender with ice, and blend until smooth.
  3. Pour into a freezer-safe container and store in the freezer until ready to use (at least overnight or up to several weeks in advance).
  4. When ready to serve, remove the peach mixture from the freezer to slightly thaw and transfer to punch bowl; the mixture will be solid. Pour ginger ale over top. You will need to do this 20-30 minutes in advance so it has time to turn to slush.
Helpful hints

Make a big batch: This recipe is great for entertaining and easy to scale up. Locals may appreciate that a triple batch fills a plastic Hammond’s pretzel tub perfectly. Note that you’ll want to blend the batches separately so as not to overload the blender.

*Anne Louise always uses canned peaches and and fills the cup with mainly peaches and a little bit of the juice. In season, fresh peaches may be used.

**Ginger ale is not an exact measurement, but plan on approximately one liter per batch. As the frozen peach mixture begins to thaw, the ginger ale combines with it to create a delicious, slushy-like cocktail.

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The Fountain Avenue Kitchen

If you’ve been a follower of this blog for some time, or have simply stumbled upon Jen’s Incredible Baked Meatballs recipe (with its 500-plus praiseworthy comments), you need only know that the following recipe was given to me by Jen herself.   

Jen is a great cook, and like me, she appreciates wholesome fare that’s easy to make but loaded with flavor. And when there are prep-ahead options, all the better!

Though this recipe calls for grilling the salmon, you could opt to bake it, broil it, or sear it on the stove top. Whichever way you prepare it, the horseradish sauce adds something special. 

I’d love to know if you try any of these recipes. Leave a comment, rate them, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated!

Grilled Salmon Fillets with Horseradish Sauce
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 salmon filets and ~1 cup of sauce
For a deliciously easy meal worthy of company, serve this salmon with grilled vegetables, sliced tomatoes, a green salad, steamed edamame, roasted potatoes, or a side of rice.
Ingredients for the Horseradish Sauce:
  • ¾ cup (180g) sour cream
  • ¼ cup (52g) mayonnaise
  • 2 tablespoons (30g) prepared white horseradish
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon (15mL) freshly squeezed lemon juice
  • 1 teaspoon (5mL) soy sauce (use GF as needed)
  • Kosher salt and pepper to taste
Ingredients for Salmon Fillets:
  • 3 tablespoons (42mL) avocado or mild-tasting olive oil
  • 1 tablespoon (15g) prepared horseradish
  • 1 tablespoon (15mL) soy sauce
  • 1 small garlic clove, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarsely ground pepper
  • 6 (6-ounce) salmon fillets
Instructions for the Horseradish Sauce:
  1. Mix all ingredients in small bowl.
  2. Season with salt and pepper to taste.
  3. Cover and chill. Sauce can be made up to one day in advance.
Instructions for Salmon Fillets:
  1. Spray grill rack with nonstick spray.
  2. Preheat grill to medium-high heat.
  3. Whisk together the oil, horseradish, soy sauce, garlic, salt, and pepper.
  4. Brush oil mixture on both sides of salmon fillets.
  5. Grill the salmon, skin side down to start, with the lid closed until just barely cooked through the center, about 4-6 minutes for the first side and 2-4 for the second side, basting with the oil mixture when flipping. (Note: Wild salmon fillets may cook more quickly. Aim for an internal temperature of 120℉ for wild salmon or 125℉ for farmed salmon.)
  6. Transfer to plates, and serve with the horseradish sauce.
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The Fountain Avenue Kitchen

Grilled Salmon Fillets with Horseradish Sauce

The original recipe cards…with two other contenders!

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