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.
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.
Fill an \"old fashioned\" glass halfway with crushed ice.
Add equal parts SoCo and Amaretto.
Add juice from 1 lime.
Top glass off with Sprite. (to taste).
Bring water to the boil & remove from heat.
In a large bowl, combine the 3 Jello packages. Slowly add the hot water, then the coconut milk/juice & lime juice. (You put the lime in the coconut & mix it all together). Wait 3 - 4 mins & then stir in the rum.
Pour into individual serving sized or plastic shot glasses & chill.
Spray shots with whipping cream, if preferred, before serving.
Mix boiling water and Jello. Stir for a minute until dissolved. Add rest of ingredients, stir.
Pour into small paper dixie cups, cool on one or two cookies sheets stacked in the refrigerator.
Unless you use ice and water for the cold water, allow 5 or more hours for Jello to cool and set.
For every party I throw, I'll make this recipe and one more from Hazel's site to satisfy the partygoers.
ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
Combine ingredients with ice in a shaker. Shake well.
Strain into a chilled martini glass. Garnish with a lime twist.
Add the boiling water and lime jell-o and whisk to
Fill the bottom layer with shots. Lay another piece of cardboard
slice of lime, and enjoy!
These shots do contain alcohol
ater over half of the lime-flavored gelatin in a glass
eat: the sugar, butter, eggs, & lime juice, whisking until a mark
Mix together water and oj, bring to a boil.
Pour liquid over jello, stirring until dissolved.
Add vodkas and key lime cream liquor, mixing well.
Pour mixture into shot glasses or paper cups. Refrigerate for at least 4 hours.
Make jello according to package directions.
Let mixture cool some before adding the alcohol.
Pour jello into 2 oz souffle cups, or shot glasses.
Chill until firm.
Then you down them like shots.
or later. Also save the lime leaves if you have them