ntil combined.
Beat in lime juice and egg.
Beat
prinkle with 1 tablespoon fresh lime juice. Salt and fresh ground
Preheat oven to 350\u00b0.
Combine butter/margarine, confectioners sugar, 2 cups flour and salt.
Mix with a pastry blender or two knives until mixture is well blended.
Pat evenly into a 15 x 10 x 1-inch jelly roll pan and bake 20 minutes.
Beat eggs lightly. Stir in granulated sugar, 6 tablespoons flour, lime juice and rind. Mix well and spread over baked crust.
Bake 25 minutes longer. Remove from oven and sift confectioners sugar over the top.
Let cool and cut into squares.
olks and condensed milk. Add lime juice; whisk until smooth. Pour
ell and stir in flour, lime juice and zest.
Pour
Heat oven to 350\u00b0F.
Mix flour, margarine and powdered sugar.
Press into ungreased 8x8x2 or 9x9x2 inch baking pan, building up 1/2 inch edges.
Bake 20 minutes.
Beat remaining ingredients unil light and fluffy,about 3 minutes,pour over baked layer.
Bake until no indentation remains when touched in the center, about 25 minutes.
Cool and then sprinkle with powdered sugar.
Cut into 1 inch squares.
Preheat oven to 350\u00b0.
Lightly grease a 9 x 5 x 3-inch loaf pan.
Using a large bowl and electric mixer, cream together butter and sugar.
Beat in eggs, one at a time.
Using a large sifter, combine cake flour, baking powder and salt.
Sift into butter mixture.
Add milk and beat at low speed until just combined, scraping sides of bowl frequently.
Fold nuts, lime juice and lime rind into batter.
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
Whip the heavy cream in a blender until a whipped cream consistency.
Add the condensed milk, lime juice, grated lime peel and half of the whipped cream into the blender. Blend until smooth.
Pour the contents of the blender into the pie shell, then gently stir in the remaining whipped cream.
Put it in the freezer for about 30 minutes or the fridge for an hour.
Enjoy!
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.
Cream the sugar and butter, add the well beaten eggs and the lime juice, then the flour and baking powder.
Pour into greased and floured 8\" square cake pan and bake at 350 degrees for 25 minutes, or until straw stuck into center comes out clean. Sprinkle chopped peanuts on top for garnish if you like.
ach addition. Add the lime zest, lime juice and baking powder. Beat
ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
he cream cheese, sugar and lime peel in a medium bowl
he other half with the lime juice, lime zest and green food
Trim brown crumbs from cake and tear into bite-size pieces or cut into cubes.
Dissolve jello and sugar in boiling water.
Add lime juice and food coloring; chill until partially thickened. Fold in whipped cream and coconut.
Place half the cake in 13 x 9 x 2-inch baking pan.
Pour half of gelatin mixture over; repeat layers.
Chill several hours or overnight.
Cut in squares.
Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Heat oven to 350\u00b0F In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
Cover and refrigerate about 1 hour or until set. Store in refrigerator.
umpkin into roughly 2″ squares.
Grill the pumpkin pieces
eat: the sugar, butter, eggs, & lime juice, whisking until a mark
edium speed.
Stir in lime zest, lime juice and vanilla.