← All recipes

FareShare Gazette -- November 2005 Recipes

A home-style FareShare Gazette -- November 2005 Recipes made with Unsalted Butter, Sugar, All Purpose Flour, Baking Powder, and Salt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 cup
• 1 cup
• 1 3/4 cup
• 2 tsp
• 1/4 tsp
• 2/3 cup
• 1/2 cup
• 1 cup
• 3/4 cup
• 3/4 cup
• 1 box
• 1/4 cup
• 5 tbsp
• 8 oz
• 4 tbsp
• 1 tsp
• 1 lb
• 14 oz
• 1/2 cup
• 8 oz
• 4 oz
• 2 cup
• 1 tsp
• 1/2 tsp
• 1/2 cup
• 1 1/4 cup
• 5 tbsp
• 1/2 cup
• 1 cup
• 1 1/2 cup
• 1 tsp
• 1/2 tsp
• 1/4 cup
• 1/2 cup
• 1 1/2 cup
• 14 oz
• 1/2 cup
• 1 can
• 1/2 cup
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 350F.

2. 2

   Cream the butter until smooth.

3. 3

   Gradually add the sugar, beating until light and fluffy.

4. 4

   Add the eggs, one at a time; continue to beat.

5. 5

   Sift the dry ingredients together.

6. 6

   Alternately add the flour and cream into the egg mixture, starting and ending with the flour.

7. 7

   Mix in the Key Lime juice and 1 tablespoon juice.

8. 8

   Spoon the batter into the prepared pan and bake for 20 minutes.

9. 9

   Cover the top loosely with a piece of foil to prevent burning and continue to bake for another 20 minutes.

10. 10

    Remove from the oven and let stand 10 minutes.

11. 11

    Turn out onto a cake rack to cool.

12. 12

    While the cake is still warm, slowly spoon the glaze over the top of the cake, so that all of the liquid is absorbed.

13. 13

    If you place a plate under the cake rack to catch any glaze that runs off, the dripping can be reapplied until all of the liquid has been absorbed.

14. 14

    Just before serving, sprinkle with additional confectioner's sugar.

15. 15

    Amount Measure Ingredient -- Preparation Method

16. 16

    Combine the oil, orange juice, eggs, Jello and the cake mix, beating until smooth.

17. 17

    Pour into a greased and floured 9 X 13-inch pan and bake at 325 degrees F. for 20-30 minutes or until cake tests done.

18. 18

    Do not overbake.

19. 19

    Take cake from oven and prick top all over with a fork.

20. 20

    Combine lime juice and powdered sugar, stirring until smooth and drizzle over the cake.

21. 21

    To make the frosting, beat cream cheese and butter until smooth; beat in vanilla extract, then beat in the sugar until creamy consistency is reached.

22. 22

    Spread over cooled cake.

23. 23

    Beat eggs in a medium bowl with mixer on high for 2 minutes.

24. 24

    Beat 2 minutes on medium while adding condensed milk and unflavored gelatin.

25. 25

    Pour mixture into a saucepan and cook on low, stirring constantly until thickened. (Approximately 15 to 20 minutes.) Remove from heat and stir in 1/4 cup of the lime juice.

26. 26

    Stir until smooth and thick.

27. 27

    Let cool while you finish the next step.

28. 28

    Whip the cream cheese, sour cream and remaining 1/4 cup of lime juice until smooth.

29. 29

    Fold in the cool whip, then the cooked mixture.

30. 30

    Pour into a large pie crust.

31. 31

    Garnish with lime slices if desired. Refrigerate until set, about 2 1/2 hours.

32. 32

    In medium bowl combine flour, baking powder and salt; set aside.

33. 33

    In a large bowl, cream butter and sugar until fluffy.

34. 34

    Add egg and egg yolk, beating until light and creamy.

35. 35

    Beat in lime juice and peel until well mixed.

36. 36

    Stir in the flour mixture until just mixed.

37. 37

    Dough will be soft.

38. 38

    Form dough into 1/2-inch balls.

39. 39

    Place on prepared cookie sheet and bake until lightly browned, about 10 to 12 minutes.

40. 40

    Transfer to wire rack.

41. 41

    When cool, frost with Key lime frosting.

42. 42

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

43. 43

    Stir in lime juice and lime zest.

44. 44

    Combine the flour, baking powder and salt; blend into the creamed mixture.

45. 45

    Form dough into 1/2 inch balls and arrange on the prepared cookie sheet.

46. 46

    Bake 8 to 10 minutes in the preheated oven or until lightly browned.

47. 47

    Cool on wire racks. Sift confectioners' sugar over cookies while still warm.

48. 48

    Bring the cream to a simmer in a heavy medium saucepan.

49. 49

    Slowly beat the hot cream into the egg yolks in a medium mixing bowl.

50. 50

    Pour the entire mixture back into the pan and place over low heat.

51. 51

    Stir constantly with a whisk or wooden spoon until the custard thickens slightly.

52. 52

    Be careful not to let the mixture boil or the eggs will scramble.

53. 53

    Remove from heat and pour the hot custard through a strainer into a large, clean bowl.

54. 54

    Allow the custard to cool slightly, then stir in the sweetened condensed milk and the key lime juice.

55. 55

    Cover and refrigerate until cold or overnight.

56. 56

    Stir the custard well, then freeze in one or two batches in your ice cream machine according to the manufacturer's instructions.

57. 57

    When finished, the ice cream will be soft, but ready to eat.

58. 58

    For firmer ice cream, transfer to a freezer-safe container and freeze at least two hours.

59. 59

    Variation - Key Lime Pie Ice Cream: Add 1/2 cup mini marshmallows and 4 crumbled graham crackers to the machine when the ice cream is semi-frozen.