It had been a long time intention to travel on the Arkansas & Missouri Railroad from Springdale to Van Buren – and we had an excellent day – traversing the tracks that were laid in 1882, with snacks and hot coffee readily available in our passenger car, listening to the wonderful, informative commentary and enjoying the stunning sights, before disembarking in the historic downtown of Van Buren for lunch, a trolley tour and a spot of shopping.
We arrived back in Springdale, stopped at the supermarket to pick up essentials, and deposited Mum and the groceries at home before heading to church. Usually we go out to eat after attending the Wednesday evening service, but as we had been gone all day, we decided to go home for a relaxed, light, easy dinner and delicious dessert.
KEY LIME PIE
1/2 cup key lime juice
1 tablespoon freshly grated lime zest
1 (14-ounce) can condensed milk
Graham Cracker pie crust
Heat oven to 325F.
Beat eggs, condensed milk, key lime juice and lime zest in medium bowl until well blended. Pour into pie crust. Place in oven and bake for 30 to 35 minutes or until center is set. Cool for 15 minutes. Refrigerate for two hours or until chilled before serving. Serve with whipped cream if desired.