Recipes Included On This Page Key Lime Cake Key Lime Cake (Cake Mix) Key Lime Cheesecake Key Lime Cookies Key Lime Cookies 2 Key Lime Ice Cream Key Lime Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Key Lime Cake Recipe By : Key Lime Cuisine Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter 1 cup sugar 2 eggs 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup heavy cream 1 Key Lime -- with grated rind and juice to make 1 tablespoon Key Lime Juice 1/2 cup Key Lime juice 1 cup confectioner's sugar Grease a 6-cup bundt pan or 8-inch square cake pan, 2 inches deep. Preheat the oven to 350F. Cream the butter until smooth. Gradually add the sugar, beating until light and fluffy. Add the eggs, one at a time; continue to beat. Sift the dry ingredients together. Alternately add the flour and cream into the egg mixture, starting and ending with the flour. Mix in the Key Lime juice and 1 tablespoon juice. Spoon the batter into the prepared pan and bake for 20 minutes. Cover the top loosely with a piece of foil to prevent burning and continue to bake for another 20 minutes. The cake is done when a knife or cake tester inserted in the center comes out clean and the cake starts to pull away from the side. Remove from the oven and let stand 10 minutes. Turn out onto a cake rack to cool. Meanwhile, prepare the glaze by mixing the 1/2 cup Key Lime juice and the confectioner's sugar together until smooth. While the cake is still warm, slowly spoon the glaze over the top of the cake, so that all of the liquid is absorbed. If you place a plate under the cake rack to catch any glaze that runs off, the dripping can be reapplied until all of the liquid has been absorbed. Just before serving, sprinkle with additional confectioner's sugar. Contributed to the FareShare Gazette by Jennie in response to a request; 1 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 444 Calories; 20g Fat (40.7% calories from fat); 5g Protein; 62g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 216mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Key Lime Cake (Cake Mix) Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup oil 3/4 cup orange juice 5 eggs 3 ounces lime jello -- (1 package) 1 box lemon cake mix -- 2 layer 1/4 cup lime juice 5 tablespoons powdered sugar FROSTING 8 ounces cream cheese -- softened 4 tablespoons butter -- softened 1 teaspoon vanilla extract 1 pound powdered sugar Combine the oil, orange juice, eggs, Jello and the cake mix, beating until smooth. Pour into a greased and floured 9 X 13-inch pan and bake at 325 degrees F. for 20-30 minutes or until cake tests done. Do not overbake. Take cake from oven and prick top all over with a fork. Combine lime juice and powdered sugar, stirring until smooth and drizzle over the cake. To make the frosting, beat cream cheese and butter until smooth; beat in vanilla extract, then beat in the sugar until creamy consistency is reached. Spread over cooled cake. Serves 15. Contributed to the FareShare Gazette by Jennie in response to a request; 2 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 336 Calories; 21g Fat (55.2% calories from fat); 3g Protein; 35g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 100mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 4 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Key Lime Cheesecake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 14 ounces sweetened condensed milk -- (1 can) 1 package unflavored gelatin 1/2 cup fresh Key lime juice 8 ounces cream cheese -- soaked 4 ounces sour cream 8 ounces Cool Whip Lite(r) 1 graham cracker crumb pie crust Beat eggs in a medium bowl with mixer on high for 2 minutes. Beat 2 minutes on medium while adding condensed milk and unflavored gelatin. Pour mixture into a saucepan and cook on low, stirring constantly until thickened. (Approximately 15 to 20 minutes.) Remove from heat and stir in 1/4 cup of the lime juice. Stir until smooth and thick. Let cool while you finish the next step. Whip the cream cheese, sour cream and remaining 1/4 cup of lime juice until smooth. Fold in the cool whip, then the cooked mixture. Pour into a large pie crust. Garnish with lime slices if desired. Refrigerate until set, about 2 1/2 hours. If you can't get fresh lime juice, you can buy it in most grocery stores. I usually double or triple the recipe and make it in a 9-inch springform pan. Contributed to the FareShare Gazette by Jennie in response to a request; 3 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 495 Calories; 26g Fat (46.2% calories from fat); 10g Protein; 58g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 369mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Key Lime Cookies Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter -- softened 1 1/4 cups granulated sugar 1 egg -- plus 1 egg yolk 5 tablespoons Key Lime juice 2 teaspoons grated lime rind Confectioner's sugar frosting made with butter and Key lime juice Preheat oven to 350 degrees F. Line cookie sheets with foil. In medium bowl combine flour, baking powder and salt; set aside. In a large bowl, cream butter and sugar until fluffy. Add egg and egg yolk, beating until light and creamy. Beat in lime juice and peel until well mixed. Stir in the flour mixture until just mixed. Dough will be soft. Form dough into 1/2-inch balls. If dough is too soft to handle it can be refrigerated for an hour until it's firm enough to gently shape into a ball. Place on prepared cookie sheet and bake until lightly browned, about 10 to 12 minutes. Transfer to wire rack. When cool, frost with Key lime frosting. Yield : "2 1/2 dozen" Contributed to the FareShare Gazette by Jennie in response to a request; 9 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; 3g Fat (32.9% calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Key Lime Cookies 2 Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1 cup white sugar 1 egg 1 egg yolk 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup fresh lime juice 1 1/2 teaspoons grated lime rind 1/2 cup confectioner's sugar -- for coating Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream butter, sugar, egg and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder and salt; blend into the creamed mixture. Form dough into 1/2 inch balls and arrange on the prepared cookie sheet. Bake 8 to 10 minutes in the preheated oven or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm. Contributed to the FareShare Gazette by Jennie in response to a request; 8 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 4g Fat (49.3% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 107mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Key Lime Ice Cream Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups heavy cream 6 large egg yolks 14 ounces sweetened condensed milk -- (1 can) 1/2 cup Key lime juice Bring the cream to a simmer in a heavy medium saucepan. Slowly beat the hot cream into the egg yolks in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the sweetened condensed milk and the key lime juice. Cover and refrigerate until cold or overnight. Stir the custard well, then freeze in one or two batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft, but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least two hours. Variation - Key Lime Pie Ice Cream: Add 1/2 cup mini marshmallows and 4 crumbled graham crackers to the machine when the ice cream is semi-frozen. Contributed to the FareShare Gazette by Jennie in response to a request; 10 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Key Lime Pie Recipe By : Denise Warner Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg yolks 1 can condensed milk, sweetened -- (Carnation) 1/2 cup Key lime juice 1 graham cracker pie crust, 9 inch Whipped Cream topping 1 cup heavy cream 2 tablespoons confectioner's sugar Following directions on purchased pie shell, beat egg white and brush on pie shell, bake in 325F. oven for 5 minutes or until egg white is set. Cool completely before proceeding. Beat egg yolks until light and thick, about 10 minutes. Stir in condensed milk and then fold in lime juice, taking care to incorporate, but not overmix. Pour into cooled pie shell and bake in 325F. oven for 15 minutes. Chill pie thoroughly for several hours, then cover with whipped cream topping (beat cream until frothy, add sugar and continue beating until thick). Spread on chilled pie and chill several hours longer before serving. NOTES : If the chilled pie has "wept", merely wipe off with paper towel before proceeding. The pie may be covered with meringue if desired. If so, cover with meringue and bake at 325F. for 15 minutes. Chill before serving. May be frozen if covered with whipped cream. Contributed to the FareShare Gazette by Jennie in response to a request; 4 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 410 Calories; 24g Fat (52.6% calories from fat); 6g Protein; 43g Carbohydrate; trace Dietary Fiber; 160mg Cholesterol; 234mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 3 Other Carbohydrates.

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