Recipes Included On This Page White Chocolate Cake with Key Lime Filling and Key Lime Frosting White Chocolate Lime Mousse Cake White Chocolate-Key Lime Pie Winter Vegetable Curry Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * White Chocolate Cake with Key Lime Filling and Key Lime Frosting Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 sticks unsalted butter -- softened 1 1/2 cups sugar 4 large eggs 1 teaspoon Key lime juice 1 1/4 cups milk 8 ounces white chocolate -- melted and cooled ---------- 1 recipe Key lime filling 1 recipe Key lime buttercream frosting Preheat oven to 350F. Butter and flour two 9-inch round cake pans. Sift flour with baking powder and salt. In a large bowl, cream butter at low speed. Add sugar and beat until fluffy. Add eggs, one at a time, beating well between additions. Add vanilla. At low speed, beat in dry ingredients in 3 additions, alternating with milk. Beat in melted chocolate at low speed until incorporated. Divide batter between 2 prepared pans and smooth the surfaces. Bake cakes in center of oven for 40 minutes or until golden and springy and a toothpick inserted in the centers comes out clean. Let cakes cool in pans for 10 minutes, then invert them onto wire racks to cool completely. Wrap cakes in plastic and refrigerate for at least 2 hours or overnight. Unwrap cakes and place a layer on a cake plate. Cover with cooled Key lime filling. Top with second cake layer. Spread Key lime frosting over top and sides of cake. Contributed to the FareShare Gazette by Jennie in response to a request; 7 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 420 Calories; 21g Fat (42.9% calories from fat); 6g Protein; 56g Carbohydrate; 2g Dietary Fiber; 105mg Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * White Chocolate Lime Mousse Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 2 cups ground gingersnap cookies -- about 30 2 tablespoons sugar 5 tablespoons unsalted butter -- melted FILLING: 6 tablespoons Key lime juice 1 envelope unflavored gelatin 2 1/2 cups whipping cream 9 ounces good quality white chocolate -- chopped 1 1/2 pounds cream cheese -- room temperature 1 cup sugar 1 1/2 tablespoons grated lime rind To make crust: Combine ground cookies and sugar in processor. Add melted butter. Process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan. To make filling: Place lime juice in bowl. Sprinkle gelatin over to soften. In heavy medium saucepan, bring 1/2 cup cream to simmer. Remove from heat. Add white chocolate. Stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. In another large bowl, use clean dry beaters to beat remaining 2 cups whipping cream into peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover. Refrigerate overnight NOTES : To serve: Release pan sides from cake. Transfer cake to platter. Serve. Makes 12 servings. By Allison Campbell. Recipe from caterer Staci Motherwell, a Woodbury caterer and personal chef Contributed to the FareShare Gazette by Jennie in response to a request; 11 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 511 Calories; 43g Fat (73.9% calories from fat); 6g Protein; 28g Carbohydrate; trace Dietary Fiber; 143mg Cholesterol; 205mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 8 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * White Chocolate-Key Lime Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whipping cream 11 ounces white chocolate morsels 1 tablespoon sour cream 1 teaspoon grated lime rind 1/3 cup fresh Key lime juice or regular lime juice 1 graham cracker pie crust, 9-inch Lime slices for garnish Combine cream and white chocolate morsels in a medium saucepan over low heat. Cook 5 minutes or until morsels melt, stirring constantly. Remove from heat. Add sour cream, lime rind, and juice; stir well. Pour into crust. Cover and chill at least 8 hours. Garnish, if desired. Makes 1 (9-inch) pie. Contributed to the FareShare Gazette by Jennie in response to a request; 12 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 11g Fat (94.1% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 12mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Winter Vegetable Curry Recipe By : From Food Network Kitchens Serving Size : Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 garlic cloves 1 piece peeled fresh ginger -- (3-inch chunk) 3 tablespoons unsalted butter 1 cinnamon stick -- broken in half 1 bay leaf 1 medium yellow onion -- diced 2 teaspoons Madras-style curry powder 1 cup whole peeled tomatoes -- (in juice) roughly chopped 1 cup whole milk yogurt 2 cups water 2 teaspoons kosher salt -- plus more for seasoning 2 small turnips -- peeled and quartered 2 large carrots -- cut into 2-inch chunks 1 pound butternut squash -- seeded and cut into 1 1/2-inch wedges 1 small zucchini -- (about 8 ounces) cut into 2-inch-long rounds 14 ounces chickpeas -- rinsed and drained [1 can] Freshly ground black pepper 1 lemon -- juiced Serving suggestions: Basmati rice and chutney Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside. Heat the butter in a Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water, salt and vegetables; bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper to taste and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney. Cook's Note: You may add or substitute any number of vegetables as you like in this recipe. Okra or any sort of sturdy green, such as kale, would be welcome additions. Cauliflower and green beans are also good, (but add later, after the root vegetables have simmered for 10 minutes.) Contributed to the FareShare Gazette by Robin in response to a request; 17 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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