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Great in a picnic lunch, take to work as a treat or enjoy as a small treat after school. Easy and fast.
Caribbean Key Lime Coolers
1 pouch sugar cookie mix.
1/2 cup coconut
3 tablespoons Florida Key West Key Lime Juice
6 tablespoons melted butter
1/4 cup powdered sugar
Heat oven to 350 degrees F. In large bowl, stir cookie mix, coconut, key lime juice, butter and egg until soft dough forms.
Drop dough by level tablespoonfuls 2 inches apart on ungreased cookie sheets.
Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute, remove from cookie sheet. Cool completely on rack, about 15 minutes.
With small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature.
FUN: If you have ever had a problem separating a yolk from the white of an egg, you will enjoy this fun video.
Separate an egg yolk from the white - Chinese style.The language in the video at the link below is Chinese. Ignore the language and just watch the demonstration.
Cathy Stevenson from Brainerd, Minnesota called recently to follow up on a Key Lime Juice order. She makes the No-Bake Key Lime Cheesecake in muffin pans and uses Splenda in place of sugar so diabetic friends can also enjoy this treat. Cathy says she makes her own graham cracker crumb mixture and presses it into muffin pans then puts the filling in. Everyone has their own little cheesecake. Making double recipes and freezing them means there is always a treat to serve when company stops in. Once removed from the freezer it doesn't take long before it is a frosty treat easy to eat.
Thank you Cathy for sharing. Below is the recipe for your reference.
NO-BAKE KEY LIME CHEESECAKE
8 oz. cream cheese, softened
1/3 cup sugar
4 oz. Florida Key West Key Lime Juice
8 oz. container frozen whipped topping, thawed
Beat cheese until smooth. Gradually beat in sugar and blend in Key Lime Juice until smooth. Fold whipped topping into mixture and blend well. Spoon into 9-inch graham cracker crust pie shell. Chill until set, at least 4 hours. Top with graham cracker crumbs or whipped topping if desired.
How about a Key Lime Coconut Angel Cake for the back to school parties and upcoming holiday celebrations? This is a very pretty cake.
Key Lime Coconut Angel Cake
1 box angel food cake mix
1 1/4 cup cold water
1 can (14 oz.) sweetened condensed milk
1/3 cup Florida Key West Key Lime juice
1 container (12oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced strawberries or kiwifruit for decoration if desired.
Make cake mix as direct on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
In large bowl, beat milk and key lime juice with wire whisk until smooth and thickened. Fold in whipped topping.
Spread 1 cup mixture evenly over top of first layer of cake. Place second layer carefully onto first. Spread evenly with 1 cup mixture then top with remaining layer of cake.
Frost top and side of cake with remaining mixture. Sprinkle with coconut. Garnish cake with fruit if desired.
These cookies may make a nice gift for someone or just to share with your family.
Key Lime Butter Cookies
Tequila Key Lime Tart
Makes 12 servings PREP 10 minutes Bake at 350 degrees for 25 minutes
1 box (12 ounces) Nilla wafer cookies
1/3 cup pine nuts
1/2 cup (1 stick) unsalted butter, melted
2 large egg whites
1 tbs. sugar
4 large egg yolks
1 can (14 oz.) sweetened condensed milk
1/2 cup Florida Key West Key Lime Juice
1/4 cup tequila (optional, recipe is great without the tequila)
Whipped cream, for serving
Crust: Combine 10 ounces of the Nilla wafers (you will have about 8 leftover cookies from the 12-ounce box) and the pine nuts in a food processor. Pulse until well ground. Transfer to a bowl and add melted butter; stir together until all crumbs are moistened. Set aside 3 tablespoons crumbs. Press remaining crumbs into bottom and all the way up sides of 10-inch tart pan with removable bottom.
Filling: In medium-size bowl, combine egg whites and sugar. Beat with electric mixer on high speed until soft peaks are formed. Set aside.
In a large bowl, combine egg yolks, sweetened condensed milk, key lime juice and tequila. Whisk together until well blended and then fold in beaten egg whites.
Pour filling into crust. Bake at 350 degrees for 25 minutes. Cool tart complete before removing from pan, then garnish with reserved crumbs. Serve slices with whipped cream on top.
Here is a recipe to wow your family and friends. Enjoy.
KEY LIME CREAM TORTE
As the weather turns cooler, try some Key Lime Muffins with a hot beverage to warm your soul
KEY LIME MUFFINS
2 cups all purpose flour 2 eggs, lightly beaten
1 cup sugar 1/4 cup vegetable oil
3 tsp. baking powder 1/4 cup Florida Key West Key Lime Juice
1/2 tsp. salt
1/4 tsp. milk
Preheat oven to 400 degrees F. In a large bowl, sift flour, add sugar, baking powder and salt. In medium bowl, combine remaining ingredients: milk, eggs, oil and juice. Add the liquid all at once to the four mixture, stirring lightly with a fork, only until moist. The batter will be somewhat lumpy. Spoon batter into greased muffin cups.
Bake for 15 to 20 minutes. Remove the muffins to a wire rack to cool. Makes 12 muffins.
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