ntil creamy. Mix in the lime juice and zest.
In
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.
iners.
Combine the cookies, butter, and lime zest in a bowl
uter green peel from enough key limes to yield 1/2
ood processor, whirl sugar and lime rind until sugar is fine
stirring occasionally. Gradually stir the lime juice and zest into the
Preheat oven to 350.
Cream 1 butter and full pouch of key lime filling mix.
Add 2 eggs and stir until blended.
Add flour, baking soda and salt and full pouch of complete crust.
Add Hersheys white chips/macadamia mix and lime zest.
Using a cookie scoop, form into tbs. balls.
Roll dough in white sugar.
place dough 2 inches apart on ungreased baking sheet.
Bake 18 minutes.
Makes about 40 3' cookies.
condensed milk, egg yolks and lime juice to combine.
In
reamed mixture along with the Key lime juice.
Beat until smooth
Preheat oven to 350\u00b0F.
Fill 2 (12-muffin) mini muffin tins with paper cups and spray with cooking spray.
Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down.
Beat together cream cheese, egg, sugar, lime juice and zest until well mixed.
Fill the cups to the top.
Bake for 10 minutes.
Remove tarts to cool.
When completely cool, top with whipped cream.
(I use a pastry bag and star tip).
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.
In a large bowl, mix butter, sugar, egg and egg yolk until creamy.
Thoroughly mix in flour, baking powder, salt, lime juice and lime peel.
Form dough into 1/2-inch balls and place on lightly greased baking sheets.
Bake at 350\u00b0 for 8 to 10 minutes or until cookies are lightly browned. Remove to wire rack.
While still warm, sift confectioner's sugar over cookies.
owl and slowly add the key lime juice.
Mix until creamy
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.
bowl.
SQUEEZE fresh Key lime juice, removing seeds; measure 2
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and confectioners' sugar until smooth. Mix in the egg, lime juice and lime zest. Mixture may appear curdled, but that's okay. Combine the flour, baking powder and salt; stir into the lime mixture until well blended. Drop batter by teaspoonfuls into the cornflake crumbs. Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until edges are golden. Remove from cookie sheets to cool on wire racks.
n 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract
il, 5 tablespoons Key lime juice, and 1 tablespoon Key lime zest into cake
gave nectar, grape seed oil, key lime juice plus the zest, either
auce.
Serve hot, with Key Lime Mustard Sauce.