FOR CRUST:
Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar, and salt in medium bowl to blend. Add melted butter and stir to coat well. Press crust into 9-inch diameter glass pie dish. Bake 5 minutes. Cool.
FOR FILLING:
Preheat oven to 275 degrees. Whisk all ingredients in large bowl until smooth. Pour mixture into cooled crust. Bake until center is set, about 25 minutes. Refrigerate uncovered until cold, then cover and chill at least 6 hours or overnight.
FOR TOPPING:
Using electric mixer, beat all ...
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
Mix willingness, love, faith, trust and family.
Simmer smiles for at least 24 hours.
Slowly combine.
Sprinkle with compliments and serve with any extra smiles. Do not be discouraged if this recipe fails the first time. And remember, faith is the
key ingredient.
up of puree. Double this recipe if you want to store
nd a little key lime sauce from debloves2cook recipe #166790.
GF
owl and slowly add the key lime juice.
Mix until
erve.
Makes 72, unless recipe is followed exactly including tasting
bowl.
SQUEEZE fresh Key lime juice, removing seeds; measure
Mix all ingredients together and strain into a Collins glass filled with ice.
Garnish with three key lime wheels.
HIBISCUS SYRUP:
Heat water and sugar in a small pot until sugar has melted. Remove from heat, add hibiscus and steep for 10 minutes. Remove hibiscus and cool.
gave nectar, grape seed oil, key lime juice plus the zest
o low and beat in key lime mixture.
Cover bowl
n the powdered sugar and key lime juice. Frost each cookie
Preheat oven to 350\u00b0.
Spray bundt pan with cooking spray.
Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
Cool cake in pan for ten minutes, remove from pan.
When cool, drizzle with glaze.
For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.
Make sure the whipped topping has been completely softened and is no longer frozen.
In a large bowl, whisk together the key lime juice, water, and pudding mix until blended and smooth.
Incorporate the whipped topping into the key lime pudding mixture until thoroughly blended.
Use as desired; keep refrigerated.
auce.
Serve hot, with Key Lime Mustard Sauce.
tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla
ilk, vegetable oil, 5 tablespoons Key lime juice, and 1 tablespoon
uter green peel from enough key limes to yield 1/2
minutes. Add 3 tablespoons Key lime juice, 1 1/2
Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.