Easy Key Lime Pie

I used limes instead of Key limes but the recipe is the same.

 I have always loved Key Lime Pie and when we go to Florida there is always Key Lime on the dessert menu.  That last time we were there we went to our favorite restaurant and as usual after dinner I had their homemade Key Lime Pie. I was never tempted to copy theirs but today I decided I would.  Easy, peezy!!

This pie can be eaten frozen (set out for a few minutes and then slice) or make it and place it in the refrigerator until you are serving it. The later is fine but my favorite way is to freeze it.  Yummy!  Quick, easy and only 4 ingredients to make a fabulous dessert. Top with whipped cream for the extra yum and garnish with a lime slice.

OOPS Butter should not be in photo!

Happy Baking!

M.J.

 1   Baked Pie Shell (I used graham cracker shell recipe)but store bought will do fine.
 3/4 cup Lime Juice
1 lg. carton Cool Whip
1 can sweetened condensed milk

Cool Pie shell.  Mix Lime juice and condensed milk.  Add Cool Whip.  Pour into shell and chill or freeze.  If frozen leave out on counter for 5 to 10 minutes to allow to thaw slightly.  Enjoy!


5/16/13 original post
7/7/13

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Lemon Pound Cake with a light icing

I was so craving a cake.  Nothing fancy but with a dense texture so I decided to try this recipe from King Arthur Flour.com.   I love pound cakes because they are so versatile.  You can eat them plain which I am the most fond of; top them with berries and or whipped cream or as I have done when the cake has cooled sliced in lengthwise and filled it with pudding and topped with either whipped topping or a light drizzled glaze. All are perfect for any occasion. 

Please note I did adapt this recipe to my liking making one bread pan size pound cake.

Note:  I halved this recipe and used a bread pan for this pound cake and baked it at 350 for at least 50 minutes.  I checked it and baked it for 10 minutes more. **  Easy test,  insert toothpick in center if it comes out clean it's done. :)

I made a light lemon icing instead of the glaze

Cake
3/4 cup plus 2 tablespoons (1 3/4 sticks, 7 ounces) unsalted butter
1 (3-ounce) package cream cheese
1/2 teaspoon salt
1 1/2 cups (10 1/2 ounces) sugar
1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
2 teaspoons vanilla extract
**1/2 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia Flavor **I used lemon extract
5 large eggs

Icing:
1/4 cup (2 ounces) fresh lemon juice
1/2 to 3/4 cup confectionery sugar

Whisk until blended thoroughly

Cake: Preheat your oven to 350°F and grease two 8 1/2 x 4 1/2-inch loaf pans or one tube or bundt-style pan. In a medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the salt, sugar, flour and baking powder, and beat for 5 minutes; the batter will be stiff.

Add the vanilla and lemon oil, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pan(s).

Bake the cake for 55 to 60 minutes (for the tube or bundt-style pans) or 35 to 40 minutes (for the two loaf pans), or until a cake tester inserted into the center comes out clean.

Glaze: Just before the cake is done, combine the lemon juice and sugar and heat over low heat (or in the microwave) till the sugar is dissolved; don't let the mixture boil.

Remove the cake from the oven; allow it to cool for 10 minutes in the pan. Turn it out onto a wire rack or serving platter. Poke the top all over with a cake tester or toothpick, and gradually drizzle the glaze over it, pausing occasionally to let it sink in. Allow the cake to cool for several hours before slicing. Yield: about 16 servings.

Bakers' tip: For six mini loaves, use our mini loaf pans, using 3/4 cup (5 3/4 ounces) batter in each. Bake for 25 to 30 minutes. Since you’ll just be brushing the tops of the cakes, you’ll need only a half batch of glaze — 2 tablespoons lemon juice + 1/4 cup sugar.

**I love mini pans and wouldn't hesitate to use them with this recipe.

adapted from King Arthur.com

Strawberry Cake!

This is another( just add) to a cake mix recipe I came across in my searching for a nice cake to bring to a friends home...  Easy to put together, sweet and moist.. Enjoy

Beautiful presentation!

Happy Baking from my kitchen to yours,

M.J.

1 - approx. 18 oz. white cake mix
1- 3 oz. strawberry flavored gelatin
1-15 oz. pkg. frozen strawberries in syrup..thawed and pureed
4 large eggs
1/2cup vegetable oil ( I use canola)
1/4 cup water

Preheat oven to 350 degrees..Grease 2 (9inch) round cake pans
In mixer combine cake mix and gelatin. Add pureed strawberries, eggs, oil and water. Beat at medium speed  until smooth.  Pour into well greased pans..Bake approx. 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes..Remove and cool completely on wire racks.

Frosting:

1 -8 oz. cream cheese softened
1/4 cup butter softened
strawberries pureed (optional)
1/2 tsp. vanilla
4 cups confectioners' sugar
1/4 cup milk
1/2 cup flaked coconut (optional)
Garnish with fresh strawberries if desired

A tip from the baker:  Cool Whip, coconut and pineapple might be a nice spin to the recipe!!

Beat cream cheese and butter until creamy.. Add confectioner sugar and vanilla...Add milk a little at at time until smooth.. Spread on cake.  Just a note:  I would make this cake again...although I would change it a bit...I would use Cool Whip in the center with some drained crushed pineapple and top the whole cake with Cool Whip and or flaked coconut... Yummy!

Dense and sweet!

I added flaked coconut and garnished it with pineapple and a strawberry

Layers with cream cheese in center

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