Anyone have any dessert recipes including the fruit lime?

Creamy Frozen Lime Pie





Recipe By : Nestle庐 Carnation庐 Evaporated Milk


Serving Size : 8 Preparation Time :0:00


Categories : Dessert Pies





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 8-inch prepared graham cracker crust


1 8 oz. pkg. cream cheese -- softened


1 14 oz. can Nestle庐 Carnation庐 Sweetened Condensed


Milk


1 cup Nestle庐 Carnation庐 Evaporated Milk


1/2 cup lime juice


{about 3 medium limes}


1 teaspoon grated lime peel


Lime slices





Beat cream cheese in small mixer bowl until smooth. Gradually add sweetened


condensed milk and evaporated milk; beat until smooth. Add lime juice and lime


peel; beat on medium speed for 1 minute. Pour into crust; freeze for at least


2 hours or until firm. Let stand at room temperature for 10 to 15 minutes.


Garnish with lime slices. Serve immediately.





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Frozen Key Lime Pie


Ina Garten / Barefoot Contessa





Recipe Summary


Difficulty: Medium


Prep Time: 15 minutes


Inactive Prep Time: 2 hours


Cook Time: 10 minutes


Yield: 8 servings


User Rating:














1 1/2 cups graham cracker crumbs (10 crackers)


1/4 cup sugar


6 tablespoons (3/4 stick) unsalted butter, melted


For the filling:


6 extra-large egg yolks, at room temperature


1/4 cup sugar


1 (14-ounce) can sweetened condensed milk


2 tablespoons grated lime zest


3/4 cup freshly squeezed lime juice (4 to 5 limes)


For the decoration:


1 cup (1/2 pint) cold heavy cream


1/4 cup sugar


1/4 teaspoon pure vanilla extract


Thin lime wedges





Preheat the oven to 350 degrees F.


For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.


For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.


For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.


Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.





The American Egg Board states: ';There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell...';Anyone have any dessert recipes including the fruit lime?
For an authentic key lime pie recipe and an expanation of key limes... and how to choose them, check this site...





http://keylimepierecipe.blogspot.com





Hope this helps.Anyone have any dessert recipes including the fruit lime?
Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.
I have a good recipe for key lime pie tartlets - they turned out most excellent. It's much tarter used with fresh perisan limes and not so tart if you use the lime juice in the little green plastic lime.
cheesecake or jelly you could even make lime ice cream or sorbet,more refreshing especially after spicy food.
Key Lime Cookies


1/2 cup butter


1 cup white sugar


1 egg


1 egg yolk


1 1/2 cups all-purpose flour


1 teaspoon baking powder


1/2 teaspoon salt


1/4 cup fresh lime juice


1 1/2 teaspoons grated lime zest


1/2 cup confectioners' sugar for decoration





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DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.


In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.


Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.
http://www.kraftfoods.com





this website has simple delicious recipes
Google 'key lime pie'.
Lemon-Lime Daiquiri Layered Dessert








Prep Time: 15 min


Total Time: 3 hr 25 min


Makes: 12 servings





2 cups lemon or lime sherbet, softened





1 container (8 oz.) PHILADELPHIA Cream Cheese Spread





1 can (14 oz.) sweetened condensed milk





1/2 cup lime juice or lemon juice





1 tub (8 oz.) COOL WHIP Whipped Topping, thawed








LINE 9x5-inch loaf pan with foil. Spoon sherbet into prepared pan; spread to form even layer in pan. Freeze 10 minutes.





BEAT cream cheese spread in large bowl with wire whisk until creamy. Gradually add sweetened condensed milk and lime juice, beating until well blended. Stir in whipped topping; spread over sherbet layer in pan.





FREEZE at least 3 hours or overnight. Cut into 12 slices to serve. Store leftover dessert in freezer.








LIME MOUSSE CAKE


';Every meal I've had at Addie's, a small place in nearby Rockville, has been great,'; says Alyssa Shooshan of Potomac, Maryland. ';I especially like the lime cake; in fact, it's one of my favorite desserts. I do a lot of entertaining and would love to make the cake for a party.';


Crust


2 cups ground gingersnap cookies (about 38 cookies)


2 tablespoons sugar


5 tablespoons unsalted butter, melted


Filling


6 tablespoons Key lime juice or fresh lime juice


1 envelope unflavored gelatin


2 1/2 cups chilled whipping cream


9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped


3 8-ounce packages cream cheese, room temperature


1 cup sugar


1 1/2 tablespoons grated lime peel














For crust: Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.


For filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve. ';Every meal I鈥檝e had at Addie鈥檚, a small place in nearby Rockville, has been great,'; says Alyssa Shooshan of Potomac, Maryland. ';I especially like the lime cake; in fact, it鈥檚 one of my favorite desserts. I do a lot of entertaining and would love to make the cake for a party.'; Addie鈥檚, Rockville, MD Lime Mousse Cake Makes 12 to 14 servings. Crust


2 cups ground gingersnap cookies (about 38 cookies)


2 tablespoons sugar


5 tablespoons unsalted butter, melted





Filling


6 tablespoons Key lime juice or fresh lime juice


1 envelope unflavored gelatin


2 1/2 cups chilled whipping cream


9 ounces good-quality white chocolate (such as Lindt or Baker鈥檚), chopped


3 8-ounce packages cream cheese, room temperature


1 cup sugar


1 1/2 tablespoons grated lime peel For crust: Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.





For filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture.





Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.





Makes 12 to 14 servings.











West African Lime Cake Recipe


African Dessert





Ingredients:


2 1/2 tbsp. butter


2 eggs


Juice of 1 lime


1 1/2 c. flour


2 1/4 tsp. baking powder


Few chopped peanuts (opt.)











Directions:


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.





Easy even for kids to make.








Fruit Salad with Creamy Lime-Honey Dressing





(A dessert or a side-dish salad that's good with or without the dressing. You can refrigerate tightly - covered leftovers for up to 3 days. A delicious cool salad!1)





1/2 c. each lime juice and water





1/2 c. sugar, or to taste





1 lg. banana, sliced diagonally





1 pt. blueberries, divided





2 lg. nectarines, sliced





1 pt. strawberries, hulled and halved





1 c. watermelon balls





1 c. seedless green grapes





1 kiwi fruit, peeled and sliced





Dark sweet cherries with stems, for garnish (optional)





Creamy Lime-Honey Dressing (recipe follows)





In bowl, stir lime juice, water, and sugar until sugar dissolves. Add banana; set aside. In large serving bowl, preferably clear glass, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, banana, watermelon, and grapes. Garnish with reserved 1/2 cup blueberries, the kiwi, and the cherries. Pour lime-sugar syrup over fruits; cover loosely and chill. To serve, spoon an assortment of fruits and berries into dessert bowls with some of the syrup. Top with Creamy Lime-Honey Dressing. Makes 6 generous servings.





CREAMY LIME-HONEY DRESSING:





1 c. sour cream





1/2 c. cottage cheese





1/4 c. lime juice





2 tbsp. honey





In food processor or blender, whirl or beat sour cream and cottage cheese until smooth. Stir in lime juice and honey. Chill. Makes 1 3/4 cups.