ntil creamy. Mix in the lime juice and zest.
In
ND-HELD MIXER WORKS BEST FOR BLENDING THE FILLING, PAUSING
iners.
Combine the cookies, butter, and lime zest in a bowl
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.
stirring occasionally. Gradually stir the lime juice and zest into the
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.
glass pie plate.
Bake for 8 minutes or until golden
ood processor, whirl sugar and lime rind until sugar is fine
ll of the ingredients except for the butter and olive oil
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).
owl and slowly add the key lime juice.
Mix until creamy
he sides also.
Bake for 8-10 min, or until
bowl.
SQUEEZE fresh Key lime juice, removing seeds; measure 2
n 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract
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.
melt butter in cup in microwave.
pour melted butter in baking dish and add key lime juice.
place grouper fillets in juice (can use other types of fish too).
cook grouper in oven at 350 degrees uncovered for 15minutes.
remove grouper from oven and add tomatoes (about 2T on each) and parmesan cheese (about 1 ounce on each). Place back in oven for another 5 minutes.
once fish cooked and flaky, remove from oven and add scallions on top. Salt and pepper to taste. Serve immediately.
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.
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.
FOR THE CRUST: Preheat oven to