Florida Key West, Inc.

 

"A Piece of Paradise in Every Bottle"

Free Recipes

 

How about a Key Lime Coconut Angel Cake for the holidays?

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.

With the holidays just around the corner, these cookies may make a nice gift for someone or just to share with your family.

Key Lime Butter Cookies


3 cups all-purpose flour
1/2 teaspoon baking soda
dash of salt
1 1/2 cups sugar
3/4 cup (6 ounces) butter, room temperature
1 large egg
1/4 cup Florida Key West Key Lime juice

In a mixing bowl, stir together the flour, baking soda and salt. In a separate bowl, beat together 1 cup of the sugar with the butter until light and fluffy. Beat in the egg, key lime juice, then gradually blend in the flour mixture. Form the dough into 2 rolls about 2 inches wide and 7 inches long. Wrap the rolls in waxed paper and refrigerate until firm, about an hour.

Preheat the oven to 375°.

Unwrap the cookie dough and cut into slices about 1/4-inch thick. Sprinkle slices lightly with remaining sugar and place on an ungreased baking sheet. Bake until lightly browned around the edges, about 12 minutes. Cool the cookies on a rack and store in an airtight container.

Makes about 5 to 6 dozen Key Lime Icebox Cookies

 

Key Lime Cake from Bob Burgess**

325˚ for 1 hour

Ingredients:

1 Box

Lemon cake mix

1 box

Lemon Pudding mix

4

Eggs

1 Cup

Oil

1 Cup

Water

¼ cup

Florida Key West Key Lime Juice

Glaze

  

2 cup

Bakers sugar (powdered)

¼ Cup

Florida Key West Key Lime Juice

Directions:
  1. Mix all ingredients, pour into Bundt Pan.
  2. Bake 1 hour @ 325˚ until sharp knife comes out clean, cool & top with glaze..

 

** Bob Burgess from Myrtle Beach, South Carolina shared his Key Lime Cake recipe. Bob and his recipe were shown on Channel 13's "Cooking with Cecil" show September 2, 2009.  Bob said:

"Cecil is a local TV host that has been around SC for a long time.  Cecil and a cameraman come and set up in your kitchen, record the mixing of the cake, then by the magic of television, you pull out a completed cake (made earlier that day before they arrive) and show the finished product, he records a taste test, presents the cook with a 'bobble-head' doll, packs up and leaves, the show airs a week or two later and they put the photo and the recipe online. We have got some great recipes through this medium."

Thank you Bob for sharing your recipe with us and allowing us to place it on our web site.

Tequila Key Lime Tart

Makes 12 servings  PREP 10 minutes   Bake at 350 degrees for 25 minutes

Crust:

1 box (12 ounces) Nilla wafer cookies

1/3  cup pine nuts

1/2  cup (1 stick) unsalted butter, melted

Filling:

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.

With holiday season just around the corner here is a recipe to wow your family and friends.  Enjoy.

KEY LIME CREAM TORTE 

 Ingredients http://www.grouprecipes.com/images/bullet_arrow_up.gif


Directions

  1. Preheat oven to 350 degrees F.  Grease and flour 2- 8 or 9 inch round cake pans
  2. In mixing bowl, mix all cake ingredients at low speed until moistened
  3. Beat on high for 2 minutes
  4. Pour into cake pans
  5. Bake for 30-40 minutes for 8 inch pans and 20-30 for 9 inch pans
  6. Cool on racks for 10 minutes.  Remove from pans and cool completely
  7. In mixing bowl, add condensed milk, key lime juice and mix well
  8. In another mixing bowl that has been chilled in the freezer along with beater blades, beat whipping cream until stiff
  9. Remove 1 cup of whipped cream and set aside
  10. Fold condensed milk mixture into remaining whipped cream until just blended
  11. Slice each layer in half horizontally, making 4 layers
  12. With one layer on serving plate, spread with 1/3 whipped cream filling
  13. Repeat 2 times
  14. Top with remaining cake layer
  15. With whipped cream set aside, decorate top of cake
  16. Refrigerate 2-3 hours before serving

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.

Please visit our Free Recipe page often as we continue to update it.  If you have a recipe you would like to share using Key Lime Juice, please send to us via email at juice@florida-juice.com.  Thank you.

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