Lime Cake with Lime Glaze and Frosting and Lime Bundt Cake with Lime Glaze

I love Lime, anything Lime.

I've researched many Lime Cakes and this is my favorite.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Lime Cake with Lime Glaze and Frosting


Cake:
1-3 ounce package of Lime Jello
1 1/3 C Sugar
2 C flour, sifted
1/2 tsp salt
1/2 tsp each of Baking Powder and Baking Soda
1 1/2C Vegetable Oil
3/4C Orange Juice with Pulp
1 TBS Lemon Juice
1/2 tsp vanilla
5 Eggs, beaten
2 TBS Lime Zest

Glaze:
1/2 C  fresh Lime Juice
1/2C Powdered Sugar

Frosting:
1 stick of Butter, room temperature
1-8 ounce package of Cream Cheese, room temperature
1- 1lb. box of Powdered Sugar


Prepare the Cake.
In a large bowl whisk together:
Jello
Sugar
Flour
Salt
Baking Powder
Baking Soda

Add;
Oil
Orange Juice
Lemon Juice
Vanilla
Eggs
Mix well and fold in the Lime Zest by hand.

Pour the Batter into the prepared cake pan.
Bake for 40 minutes.

Remove to a rack to cool 5 minutes.


While the cake is still hot, mix the glaze ingredients together, by hand. Pierce the cake with a fork and pour on the glaze, spreading evenly over the entire cake.

Cool completely.

Prepare the Frosting:
In a medium mixing bowl with an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.
Add:
Sugar and continue beating until it reaches a smooth, spreadable consistency.

Frost the cake and serve!

Enjoy!
Peace in the Kitchen!



Here's another favorite Lime Cake:
This one is make in your favorite Bundt Pan or Tube Pan.

Lime Bundt Cake with Lime Glaze

Here's what you'll need:

Preheat the oven to 325 degrees
Your favorite Bundt Pan design. I keep it simple for this cake. A simple Tube Pan works well too.
Brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour). I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 C Butter, room temperature
1/2 C Crisco
3 C granulated Sugar
6 large Egg
3 C Self Rising Flour
1 C Whole Milk
1 tsp Vanilla
1 tsp Lime zest
1/4 C fresh Lime Juice

In a Stand Mixer with a paddle attachment:
Butter
Shortening
Sugar
Beat on low speed for 3 - 5 minutes.

Add:
Eggs on low speed, one at a time until incorporated.

Add:
Flour
Milk
Alternating just until combined.

Add:
Vanilla
Lime Juice
Lime Juice
Mix just until incorporated.

Pour batter into the pan.
Bake for 1 hour and 15 minutes.
Remove ro a rack to cool for 10 minutes.
Invert the cake onto a rack over a sheet pan.
Drizzle the cake with Lime Glaze.

Lime Glaze:
In a large bowl, with an electric hand mixer:
1 C Confectioner's Sugar
3 TBS fresh Lime Juice
1/2 tsp Vanilla
Mix until smooth.

Enjoy!
Peace in the Kitchen!

Chewy Crisps

This is another recipe from Aunt Faye's file.
This one is from the Carnation Company.

Blend 1 cup Skippy Peanut Butter,1 cup sugar,
1/2 cup undiluted Carnation Evaporated Milk,
4 teaspoons corn starch together.

Drop by teaspoonfuls onto ungreased cooky sheet.
Flatten each cooky with fork.
(if fork sticks,dip in flour).

Bake in moderate oven (350' F.)
about 15 minutes.
Cool 1-2 minutes: remove from cooky sheet.
Cool.
Makes 3 dozen.

I was curious about the spelling of Cooky in this recipe.
I did some research and found:
The variant spelling Cooky was used up until the mid 20th century.

Enjoy!

Peace in the Kitchen!

That Dressing

I thought it was time to post additional recipes from my Aunt.

Here's an interesting recipe with a very interesting name:


"That Dressing"

1/2 pint sour cream
1/2 pint mayonnaise
1/4 pound Roquefort or blue cheese
Celery salt
1 clove garlic
Juice of 1 lemon ( 3 tablespoons)

Put all ingredients in electric blender and blend. Refrigerate.

Actually it sounds pretty good!


Enjoy!
Peace in the Kitchen!

We've Come a Long Way!

I am constantly researching recipes.
I have a book of vintage recipes from Years of Olde!

Here's one of them, proving that we've come a long way!

Williamsburg, 1742

To Make Orange Pudding

Take the out-side Rind of three Sevil Oranges,boil them in several Waters till they are tender; then pound them in a Mortar with three quarters of a Pound of Sugar; then blanch and beat a half a Pound of Almonds very fine, with Rosewater to keep them from oiling; then beat sixteen Eggs, beat six Whites, and a pound of fresh Butter; beat all these together very well till 'tis light and hollow; then put it in a Dish , with a Sheet of Puff-paste at the Bottom, and bake it with Tarts; scrape Sugar on it, and serve it up hot.

Wow!
All of the words that are in upper case were taken directly from the original recipe.

I doubt if I will ever attempt to make this...... or, maybe I will!

Cowboy Pie

Cowboy Pie:

This recipe is very vague as is the original from Hill Country Chicken in New York City.

I saw a story about the restaurant with a brief description of the pie. It sounded interesting to me.
I tried to find the recipe and was unsuccessful so I wrote to the restaurant and received a response from
Alexis Lenhart.
She gave me a brief description of the preparation of the pie. Apparently there really isn't a "recipe", but here's the suggested ingredients and quantities:

The recipe was inspired by the Restaurant's Founder's childhood memory and his passion for the Texas style home cooking of his mother and grandmother.

1 pre-baked Graham Cracker Crust, Oreo Crust, or Shortbread Crust.

The Ingredients for the Filling will be 2C of your favorite Chocolate Chips, such as Milk Chocolate, Dark Chocolate or White Chocolate , or a combination of any of them.

1 C of any alternative chips such as Butterscotch, Toffee, Peanut Butter or Caramel.

1 C of your favorite chopped up Candy Bar.

1 1/2 C Sweetened Coconut Flakes. 1 1/2 C your favorite chopped Nuts.

To bind everything, Mix 1 can of Sweetened Condensed Milk with 1C of Dulce de Leche and a little bit of Sea Salt, or 2 cans of Sweetened Condensed Milk if you can't find Dulce de Leche.

In a Large Mixing Bowl:
Mix together all of the ingredients until everything is coated well with the milk and pour into the crust.
Pat down the top of the pie to make it even and fill in any holes.
Tap the Pie Pan to settle the mixture.

Bake for 25 minutes at 350 degrees.
Cool completely before serving.



Enjoy!
Peace in the Kitchen!

Cauliflower Parmesan Soup

I could dedicate an entire section of the blog to Soup.
This is one of my favorites.

1 head of Cauliflower, broken into chunks
2 Shallots, chopped
1 1/2 C Heavy Cream
1 1/2 C Vegetarian Broth ( I use a Vegetarian Chicken Broth)
3/4 C Parmesan Cheese
2 TBS Lemon Juice
2 TBS Honey
1 TBS Sea Salt
1 tsp Ground Black Pepper

Place Cauliflower, Shallots, Cream and Broth in a Soup Pot and bring to a boil.
Reduce to simmer and cook until cauliflower is tender.

Transfer to a blender or use an immersion blender and puree until smooth.
While blending, add Parmesan and continue until smooth.
Add Lemon Juice, Honey, Salt and Pepper.
Serve with Croutons or Toasted Country French Bread slices.

Enjoy!
Peace in the Kitchen!

Crock Pot Mexican Casserole

Slow Cooker Mexican Casserole:

1 - 28 ounce Crushed Tomatoes , with juice
14 1/2 ounces of your favorite Salsa ( we all have our favorites in Texas)
1 - 6 ounce can of Tomato Paste
2 - 15 ounce cans of Black Beans, rinsed and drained
1 - 15 1/4 ounce can of Corn, drained
2 - 4 ounce cans of Green Chiles, drained
1 tsp Cumin
1 tsp Adobo or Garlic Powder ( I use Adobo)
10" Tortillas to layer in the slow cooker
Shredded Cheddar Cheese for Garnish.

Combine Tomatoes, Salsa, Tomato Paste, Beans, Corn, Green Chiles, Cumin and Adobo Powder in a large bowl.
Mix well

Place 1 C of the mixture in the bottom of the Slow Cooker
Top with a Tortilla
Spread with 1/3  of the remaining mixture
Repeat until all of the mixture is used.
Cook on Low - 5 Hours.

Serve topped with Shredded Cheddar Cheese.

Enjoy!
Peace in the Kitchen!