RECIPE: REC: Double-Stuffed Lime-ooo Bars...
- Thread starter mimi
- Start date
RECIPE:
dawn_mo
Well-known member
Congratulations Amanda and hubby!
What wonderful news! Try keeping some soda crackers near by for when you get a bit queasy. I was lucky to not experience much morning sickness, but when I did feel queasy, soda crackers and a glass of milk usually did the trick. Oh YAY for you!!!
What wonderful news! Try keeping some soda crackers near by for when you get a bit queasy. I was lucky to not experience much morning sickness, but when I did feel queasy, soda crackers and a glass of milk usually did the trick. Oh YAY for you!!!
REC: Lemon Lovely
(This recipe was too tart for me, so I reduced the amount of lemon, which I noted below. If you're into heavy-duty mouth puckering tartness, then follow the original (at your own risk)!
"Sharp and light, it resembles a weightless cheesecake and is a delicious way to end a meal."
LEMON LOVELY
INGREDIENTS:
12 graham crackers, crushed to crumbs OR 1 cup graham cracker crumbs
6 tb Butter, melted
1/4 c Superfine sugar
1/2 ts Cinnamon
2 tb Water
3 1/2 ts Gelatin
1 c Lemon juice - *Note: This is very tart, so I use 2/3 cup, around 4 1/2 lemons
Grated rind of 1 lemon (I omit this, because recipe is very tart)
1 can evaporated milk (14 1/2 oz)
1/2 c Superfine sugar
DIRECTIONS:
Combine crumbs, butter, 1/4 cup sugar, and cinnamon. Press two-thirds of the mixture into the base of a 1 1/2 quart dish, approximately 8x9 " ( I use an 8x8), and chill while preparing filling.
Sprinkle gelatin over water and let soak for a few minutes. In a saucepan heat the lemon juice (with the rind) to a simmer, then pour over gelatin; stir continuously so the gelatin is thoroughly mixed in. Refrigerate for about 1 hour or until mixture begins to thicken.
Turn the evaporated milk into a bowl and beat it until it is light and fluffy. Beat in the 1/2 cup sugar and lemon mixture and pour evenly over crumb crust. Let chill for a few hours or overnight. Sprinkle the remaining crumb crust mixture evenly over the top and serve.
Serves 6 to 8
(This recipe was too tart for me, so I reduced the amount of lemon, which I noted below. If you're into heavy-duty mouth puckering tartness, then follow the original (at your own risk)!
"Sharp and light, it resembles a weightless cheesecake and is a delicious way to end a meal."
LEMON LOVELY
INGREDIENTS:
12 graham crackers, crushed to crumbs OR 1 cup graham cracker crumbs
6 tb Butter, melted
1/4 c Superfine sugar
1/2 ts Cinnamon
2 tb Water
3 1/2 ts Gelatin
1 c Lemon juice - *Note: This is very tart, so I use 2/3 cup, around 4 1/2 lemons
Grated rind of 1 lemon (I omit this, because recipe is very tart)
1 can evaporated milk (14 1/2 oz)
1/2 c Superfine sugar
DIRECTIONS:
Combine crumbs, butter, 1/4 cup sugar, and cinnamon. Press two-thirds of the mixture into the base of a 1 1/2 quart dish, approximately 8x9 " ( I use an 8x8), and chill while preparing filling.
Sprinkle gelatin over water and let soak for a few minutes. In a saucepan heat the lemon juice (with the rind) to a simmer, then pour over gelatin; stir continuously so the gelatin is thoroughly mixed in. Refrigerate for about 1 hour or until mixture begins to thicken.
Turn the evaporated milk into a bowl and beat it until it is light and fluffy. Beat in the 1/2 cup sugar and lemon mixture and pour evenly over crumb crust. Let chill for a few hours or overnight. Sprinkle the remaining crumb crust mixture evenly over the top and serve.
Serves 6 to 8
REC: Key Lime Cheesecake Squares
(Although I used regular limes, this was slightly too tart for me the first time I tried it, (key limes definitely would have been too tart), so the second time I added an extra 1 1/2 Tbsp of sugar. It still was slightly too tart for me, so next time I'll add a little more sugar. I didn't make the crust as written, since I didn't have vanilla wafers on hand, but made a simple graham cracker crust instead, which I baked about 10 - 12 minutes. The crust stuck to the pan too much (I buttered it), so next time, I'll use parchment. Also, this makes very low squares, so next time I'm going to double the filling amount for more height, and increase the crust).
KEY LIME CHEESECAKE SQUARES
INGREDIENTS:
CRUST
1/2 cup crushed graham wafers or graham wafer crumbs
1/2 cup crushed vanilla wafers or vanilla wafer crumbs
1/4 cup ground blanched almonds
1/4 cup butter
FILLING
8 ounces cream cheese, softened
1/2 cup granulated sugar (I used 1/2 cup plus 1 1/2 Tbsp - next time will add a little more)
1 large egg
2 teaspoons grated lime zest
1/2 cup key lime juice, freshly squeezed (I used regular limes, and strained the juice before measuring)
1 teaspoon tapioca starch or cornstarch (First time, I used 1 tsp cornstarch - the second time, I used 1 Tbsp flour)
DIRECTIONS:
CRUST
Preheat oven to 350 F degrees.
In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
Cut in butter using a pastry blender or a fork until mixture is crumbly.
Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray. (I used an 8x8 baking pan and buttered it).
Press wafer mixture firmly in bottom of casserole dish.
Bake in preheated 350 F oven for 15 minutes. (I cooled completely on a wire rack before filling).
FILLING
In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
Spread mixture evenly over baked crust.
Return to oven and bake at 350 F for 25 to 30 minutes or until set.
Cool on wire rack.
Chill in refrigerator for at least 1 hour before cutting into squares to serve. (I chilled at least 3 hours).
If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green). (I omitted this).
You can also use regular lime juice or use bottled key lime juice.
William (Uncle Bill) Anatooskin - Recipezaar
http://www.recipezaar.com/18007
(Although I used regular limes, this was slightly too tart for me the first time I tried it, (key limes definitely would have been too tart), so the second time I added an extra 1 1/2 Tbsp of sugar. It still was slightly too tart for me, so next time I'll add a little more sugar. I didn't make the crust as written, since I didn't have vanilla wafers on hand, but made a simple graham cracker crust instead, which I baked about 10 - 12 minutes. The crust stuck to the pan too much (I buttered it), so next time, I'll use parchment. Also, this makes very low squares, so next time I'm going to double the filling amount for more height, and increase the crust).
KEY LIME CHEESECAKE SQUARES
INGREDIENTS:
CRUST
1/2 cup crushed graham wafers or graham wafer crumbs
1/2 cup crushed vanilla wafers or vanilla wafer crumbs
1/4 cup ground blanched almonds
1/4 cup butter
FILLING
8 ounces cream cheese, softened
1/2 cup granulated sugar (I used 1/2 cup plus 1 1/2 Tbsp - next time will add a little more)
1 large egg
2 teaspoons grated lime zest
1/2 cup key lime juice, freshly squeezed (I used regular limes, and strained the juice before measuring)
1 teaspoon tapioca starch or cornstarch (First time, I used 1 tsp cornstarch - the second time, I used 1 Tbsp flour)
DIRECTIONS:
CRUST
Preheat oven to 350 F degrees.
In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
Cut in butter using a pastry blender or a fork until mixture is crumbly.
Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray. (I used an 8x8 baking pan and buttered it).
Press wafer mixture firmly in bottom of casserole dish.
Bake in preheated 350 F oven for 15 minutes. (I cooled completely on a wire rack before filling).
FILLING
In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
Spread mixture evenly over baked crust.
Return to oven and bake at 350 F for 25 to 30 minutes or until set.
Cool on wire rack.
Chill in refrigerator for at least 1 hour before cutting into squares to serve. (I chilled at least 3 hours).
If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green). (I omitted this).
You can also use regular lime juice or use bottled key lime juice.
William (Uncle Bill) Anatooskin - Recipezaar
http://www.recipezaar.com/18007
REC: Key Lime Pie - Cook's Illustrated
KEY LIME PIE
(Note: I used my own graham cracker crust).
From America's Test Kitchen: "Despite this pie’s name, we found that tasters could not tell the difference between pies made with regular supermarket limes (called Persian limes) and true Key limes. Since Persian limes are easier to find and juice, we recommend them."
INGREDIENTS:
4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes (I used 1 Tbsp zest and 1/2 cup juice, strained)
4 large egg yolks
1 14-ounce can sweetened condensed milk
GRAHAM CRACKER CRUST
11 full graham crackers, processed to fine crumbs (1 1/4 cups)
3 Tablespoons granulated sugar
5 tablespoons unsalted butter, melted
WHIPPED CREAM TOPPING (I omit this)
3/4 Cup heavy cream
1/4 Cup confectioners’ sugar
1/2 lime, sliced paper thin and dipped in sugar (optional)
DIRECTIONS:
1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-prayed plastic wrap laid directly on filling and refrigerated for up to 1 day.)
4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.
Notes:
1. To make sure the graham crackers form a firm, coherent crust on the bottom of the pie pan, press them down firmly with a cup or glass. Be careful not to cover the pan’s lip with crumbs, however.
2. If the finished pie sticks to the pie pan when you’re ready to cut, simply dip the pan into a bowl of warm water to loosen the pie.
America's Test Kitchen/Cook’s Illustrated
KEY LIME PIE
(Note: I used my own graham cracker crust).
From America's Test Kitchen: "Despite this pie’s name, we found that tasters could not tell the difference between pies made with regular supermarket limes (called Persian limes) and true Key limes. Since Persian limes are easier to find and juice, we recommend them."
INGREDIENTS:
4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes (I used 1 Tbsp zest and 1/2 cup juice, strained)
4 large egg yolks
1 14-ounce can sweetened condensed milk
GRAHAM CRACKER CRUST
11 full graham crackers, processed to fine crumbs (1 1/4 cups)
3 Tablespoons granulated sugar
5 tablespoons unsalted butter, melted
WHIPPED CREAM TOPPING (I omit this)
3/4 Cup heavy cream
1/4 Cup confectioners’ sugar
1/2 lime, sliced paper thin and dipped in sugar (optional)
DIRECTIONS:
1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-prayed plastic wrap laid directly on filling and refrigerated for up to 1 day.)
4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.
Notes:
1. To make sure the graham crackers form a firm, coherent crust on the bottom of the pie pan, press them down firmly with a cup or glass. Be careful not to cover the pan’s lip with crumbs, however.
2. If the finished pie sticks to the pie pan when you’re ready to cut, simply dip the pan into a bowl of warm water to loosen the pie.
America's Test Kitchen/Cook’s Illustrated
Congratulations, Amanda. This is delicious and refreshing: Lemon Ice Cream Surprise
LEMON ICE CREAM SURPRISE
INGREDIENTS:
2 cups graham cracker crumbs
1/4 cup margarine, melted (I used unsalted butter)
1/2 gallon vanilla ice cream, softened
1 (6.00 ounces) can frozen lemonade concentrate, thawed (one person used frozen orange juice)
DIRECTIONS:
1. Mix graham cracker crumbs and melted margarine (or butter).
2. Spread evenly in the bottom of your dish. (Poster uses an 8" square glass baking dish - I used an 8" square metal pan).
3. Thoroughly mix together vanilla ice cream with lemonade concentrate.
4. Pour ice cream mixture onto prepared crust.
5. Freeze at least 4 hours before serving. (I recommend covering the pan and freezing overnight).
9 servings
http://www.recipezaar.com/92215
LEMON ICE CREAM SURPRISE
INGREDIENTS:
2 cups graham cracker crumbs
1/4 cup margarine, melted (I used unsalted butter)
1/2 gallon vanilla ice cream, softened
1 (6.00 ounces) can frozen lemonade concentrate, thawed (one person used frozen orange juice)
DIRECTIONS:
1. Mix graham cracker crumbs and melted margarine (or butter).
2. Spread evenly in the bottom of your dish. (Poster uses an 8" square glass baking dish - I used an 8" square metal pan).
3. Thoroughly mix together vanilla ice cream with lemonade concentrate.
4. Pour ice cream mixture onto prepared crust.
5. Freeze at least 4 hours before serving. (I recommend covering the pan and freezing overnight).
9 servings
http://www.recipezaar.com/92215
amanda_pennsylvania
Well-known member
Hah! I will have to tell him that.
We do a beef tenderloin for Christmas and he said that he hopes I'll be over this by then. I told him that if I wasn't, it would be more beef for him!
We do a beef tenderloin for Christmas and he said that he hopes I'll be over this by then. I told him that if I wasn't, it would be more beef for him!
Rec: Lemon Sorbet in Lemon Shells
Lemon Sorbet in Lemon Shells
LEMON CUPS:
8 lemons - You'll need one lemon per person. Make sure the end (not the stem end) has a nice shaped "bump" and try to purchase uniform lemons.)
Cut off the top 1/3 of the lemon (not the stem end) and reserve for the "cap." Hollow out each lemon by using a grapefruit knife (the angled blade keeps you from puncturing the bottom and you can also cut underneath the center of the fruit) just inside the rind and circling the flesh (being careful not to puncture the lemon). Remove juice and flesh and put it in your juicer. Make a slight shallow cut on the bottom of each lemon shells (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate.
Freeze the shells at least one hour or overnight. Then fill with sorbet and freeze again. this sorbet can be made ahead and will keep several days in the freezer. The frozen shell will prevent the sorbet from melting too quickly when you serve it.
LEMON SORBET:
1/3 cup lemon zest - you'll need 3 to 5 additional lemons
1 cup strained fresh lemon juice - from lemons used for cups
1 1/2 cups sugar
1 1/2 cups water
In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain. Pour cooled mixture into a shallow container, cover, and freeze overnight.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 servings.
Source: A friend share the recipe. I think this came from Cuisine magazine but I'm not positive.
Lemon Sorbet in Lemon Shells
LEMON CUPS:
8 lemons - You'll need one lemon per person. Make sure the end (not the stem end) has a nice shaped "bump" and try to purchase uniform lemons.)
Cut off the top 1/3 of the lemon (not the stem end) and reserve for the "cap." Hollow out each lemon by using a grapefruit knife (the angled blade keeps you from puncturing the bottom and you can also cut underneath the center of the fruit) just inside the rind and circling the flesh (being careful not to puncture the lemon). Remove juice and flesh and put it in your juicer. Make a slight shallow cut on the bottom of each lemon shells (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate.
Freeze the shells at least one hour or overnight. Then fill with sorbet and freeze again. this sorbet can be made ahead and will keep several days in the freezer. The frozen shell will prevent the sorbet from melting too quickly when you serve it.
LEMON SORBET:
1/3 cup lemon zest - you'll need 3 to 5 additional lemons
1 cup strained fresh lemon juice - from lemons used for cups
1 1/2 cups sugar
1 1/2 cups water
In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain. Pour cooled mixture into a shallow container, cover, and freeze overnight.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 servings.
Source: A friend share the recipe. I think this came from Cuisine magazine but I'm not positive.
mariadnoca
Moderator
I give this cake as a gift. Deeelish.
mariadnoca
Moderator
Yea!!! Congrats!!!