ISLAND KEY LIME TORTE
When you want to impress, try this luscious dessert.
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 16
Steps:
- 1. Whip cream in mixing bowl until firm peaks form. Mix the condensed milk, lemon juice, lime juice and lime zest in medium bowl. Fold in 2 cups of the whipped cream. Reserve remaining whipped cream for the assembly.
- 2. Cream butter and powdered sugar in mixing bowl until light and fluffy. Add flour and cornmeal and mix well. Stir in macadamia nuts and 1/2 cup coconut. Divide dough into halves and press each half into an 8 inch circle on ungreased baking sheet. Bake at 325 for 20 minutes. Cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely.
- 3. Put one cooled shortbread round on a serving plate. Spread gently with half the lemon curd. Top with half the Key lime filling. Spread the remaining lemon curd on the second shortbread round and place on the first. Spread with remaining Key lime filling.
- 4. Spread the reserved whipped cream over the top and sprinkle with lime zest and toasted coconut. Chill, covered, for several hours before serving. Garnish with lime slices. Serves 12 Big Taste of Little Rock
FLUFFY PINEAPPLE TORTE
This fluffy dessert is so good after a hearty meal because even a big slice is as light as a feather. The cream cheese-pineapple combination makes it irresistible. -Gina Squires, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the crumbs, butter and sugar; press into a 13x9-in. baking dish. Bake at 325° for 10 minutes or until lightly browned; cool. Pour evaporated milk into a large bowl. Cover and chill for at least 2 hours. , Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 30 minutes. , Remove milk from refrigerator and beat until stiff peaks form. In a large bowl, beat cream cheese and sugar until smooth. Beat in gelatin mixture. Stir in pineapple and 3/4 cup walnuts. Fold in milk. Pour over crust. , Chill for at least 3 hours or overnight. Sprinkle with remaining walnuts before filling is completely set.
Nutrition Facts : Calories 324 calories, Fat 19g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 205mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
LIME CREAM TORTE
This impressive-looking dessert is surprisingly simple to prepare. Light and refreshing, it's a super make-ahead treat- the flavor gets getter as it sits in the refrigerator. I've had many requests for the recipe.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10-14 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1-1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of cake with remaining filling., Refrigerate for at least 1 hour. Serve with lime slices if desired.
Nutrition Facts : Calories 404 calories, Fat 20g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 367mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 0 fiber), Protein 6g protein.
AMAZING HALLOWEEN RAINBOW PARTY BUNDT CAKE RECIPE - (4/5)
Provided by chelyc13
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls. Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color. Pour 2/3 of the chocolate cake batter into a bowl and mix with a few drops of the black food coloring. Discard the remainder of the batter or use it for cupcakes. (You only need 2/3 of the chocolate cake batter, because if you use the whole thing in won't fit in the tube pan). Pour 1/2 of the chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don't stir it. Just pour it on top. Then, carefully pour the orange batter over the purple batter and pour in the remainder of the chocolate. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes. Once cake is cool, equally divide your frosting into 3 bowls. Use the food coloring again to make one bowl orange, one purple and one black. Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until you use it all. Then do the same with the purple and then the orange. Set cake aside to dry. Store loosely covered and unrefrigerated. Cake can be made a day or two in advance.
PINEAPPLE BREEZE TORTE
This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It's a special treat for my large family and a must at Christmas. -Barbara Joyner, Franklin, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering., Beat cream cheeses, sugar and vanilla until smooth; fold in whipped topping. Spread half of the mixture over bottom ladyfingers. Layer with remaining ladyfingers, overlapping as needed. Spread with remaining filling. Refrigerate, covered, while preparing topping., In a small saucepan, mix sugar and cornstarch; stir in pineapple. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan.
Nutrition Facts : Calories 243 calories, Fat 7g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 156mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
PUMPKIN PECAN PRALINE TORTE RECIPE - (4.7/5)
Provided by Suesee50
Number Of Ingredients 23
Steps:
- Preheat the oven to 350°F. Place a parchment cutout into each cake pan and brush paper and sides with melted butter or spray with baking spray. Sprinkle evenly with flour and shake out excess, set aside. Blend and sift together flour, baking soda, baking powder, cinnamon, ginger, allspice and salt. Set aside. In a bowl large enough to hold all ingredients whisk egg using a hand held or stand mixer until well blended, add sugar and whip until thick and pale, about 5 minutes. On low speed add vanilla and pumpkin. Stir in flour and mix until just combined. Scoop and divide evenly into prepared pans. Place in oven and bake until the center of the cakes bounce back when lightly pressed with a finger or an inserted toothpick comes out clean, about 13 to 15 minutes. For frosting mix cream cheese and soft butter on low speed until blended. Add one cup of powdered sugar and mix on low speed until blended. Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well. In a saucepan bring all the ingredients to a boil excluding the pecans. Boil for 3 minutes ensuring that the mixture will not boil over. Remove from heat and stir in the pecans. Set aside. Remove parchment paper from one cake round and place cake on a serving platter. Frost the surface with approximately 1/3 inch cream cheese frosting. Remove parchment paper from second layer and place onto frosted cake round. Frost once again with cream cheese frosting. Remove parchment paper from third layer and place onto frosted cake round. If caramel topping is too firm to spread onto surface heat briefly until slightly softened. Do not allow to get warm! Spread onto surface of cake.
APPLE PIE DIP & WITH CINNAMON PITA CHIPS RECIPE - (4.3/5)
Provided by KimberlySeverino
Number Of Ingredients 5
Steps:
- 1. Combine all the dip ingredients in a small pan except the cornstarch-water mixture. 2. Heat for a few minutes until it's boiling and has extracted juice from the apple. 3. Add cornstarch-water mixture to the "sauce" 4. Put back on the stove until boiling and the sauce has thickened. 5. You can serve this warm or chilled, with Cinnamon sugar pita chips
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KEY LIME TORTE - A FAMILY FEAST®
From afamilyfeast.com
Reviews 2Estimated Reading Time 4 minsServings 8-10Total Time 4 hrs 30 mins
- Line a sheet pan with a sheet of parchment or wax paper. With a brush, cover the paper and sides of pan with the melted butter. Make sure every surface is coated in butter.
- In the bowl of a stand mixer with the paddle attachment, beat 1½ cups sugar and eggs for at least five minutes until light and fluffy. Add in Key lime juice and zest and stir.
- Pour batter into prepared pan and bake uncovered for 12-15 minutes. The top will get brown and golden and bubble up in places. This is what you want. The browned top gets rolled into the center so imperfections are not seen.
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