* Key Lime Pound Cake with Key Lime Glaze *

Recipe Source:  Southern Living
Yield:  Makes 12 servings
Preparation Time:  2 hours, 45 minutes

INGREDIENTS:

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lime zest
1/4 cup fresh Key lime juice

PREPARATION:

1.  Preheat oven to 325 degrees.  Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add eggs, 1 at a time, beating just until blended after each addition.

2.  Stir together flour, baking powder, and salt.  Add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in vanilla, lime zest, and lime juice.  Pour batter into a greased and floured 10-inch (12-cup) tube pan.

3.  Bake at 325 degrees for 1 hour and 15-20 minutes or until a long wooden pick inserted in center comes out clean.  Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack.

4.  Prepare Key Lime Glaze, and immediately brush over top and sides of cake.  Cool completely (about 1 hour).

KEY LIME GLAZE

INGREDIENTS:

1 cup powdered sugar
2 tablespoons fresh Key Lime juice
1/2 teaspoon vanilla extract

PREPARATION:

Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.

Additional Source Info:
Kathleen Blackman, Ponce Inlet, Florida, Southern Living
MARCH 2011

Rocco DiSpirito’s Berry Yummy Frozen Yogurt Pops

Recipe Source: Women’s World Magazine (8/2/10 issue)
Servings: 8 Popsicles
Kitchen Time: 15 minutes
Total Time: 4 hours, 15 minutes
Notes: I ordered this cute popsicle mold from Amazon and even though only 6 molds I think it will work.  The hot pink is playful:  http://www.amazon.com/gp/product/B00395DDNE/ref=ord_cart_shr?ie=UTF8&m=ATVPDKIKX0DER

Cool off with Rocco’s frozen yogurt pops made with lots of fruit and just a touch of Greek yogurt for creamy richness.  And at just 53 calories a serving, you can eat these guilt-free – all summer and beyond!

INGREDIENTS
2 containers (7 oz. each) reduced-fat 2% Greek yogurt
3/4 cup fresh raspberries
3/4 cup fresh blueberries
3/4 cup fresh sliced strawberries
1/3 cup granulated Splenda
Pinch of salt

PREPARATION
Combine yogurt, berries, Splenda and salt in blender; puree until mixture is smooth.  Divide mixture evenly into 8 freezer-pop molds, each with about 1/2-cup capacity.  Freeze at least 4 hours and up to 2 days.  Run freezer-pop molds under warm water, if necessary, to loosen them.

Nutrition Info:
Calories:  53
Protein:  5g
Fat:  1g (1g saturated)
Trans fat:  0g
Chol:  3mg
Carbs:  7g
Sodium:  34mg
Fiber:  1g
Sugar:  5g

Vanishing Oatmeal Raisin Cookies

Recipe Souce: Quaker Oats Lid 🙂
Serves: Makes about 4 dozen cookies

I have this recipe posted here (even though not the healthiest of versions) because it was the one that my mother made when my sister and I were children.  I remember that wonderful smell that permeated the house when she baked them, especially in the winter season, along with the sounds of football and a crackling fire in the fireplace.  I miss that and I miss her everyday; it’s a void in the heart that never goes away.

INGREDIENTS

1/2 cup (1 stick) plus 6 tbsp. butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1  1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

INSTRUCTIONS

1. Heat oven to 350 degrees F.  In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.

2. Add eggs and vanilla; beat well.

3. Add combined flour, baking soda, cinnamon and salt; mix well.

4. Add oats and raisins; mix well.

5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

6. Bake 8 to 10 minutes or until light golden brown.  Cool 1 minute on cookie sheets.  Then remove to wire rack and cool completely.  Store tightly covered.

Note: For “bar cookies” bake 30 to 35 minutes in ungreased 13 x 9-inch metal baking pan.

Chocolate Cherry Merlot Brownies

Recipe Source: Bernie’s Mom (Georgette Wilson)
Serves: Makes 16 brownies

INGREDIENTS:
1 1/4 cups (6-ounce package) dried sweet cherries, chopped.  As alternate can use sweetened dried cranberries.
1/2 cup Merlot wine
8 ounces NESTLE CHOCOLATIER 53% Cacao Dark Chocolate Baking Bars, broken into small pieces
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup butter, softened
2 large eggs
1 teaspoon vanilla extract

PREHEAT oven to 350 degrees F.  Grease 9-inch square baking pan.

MICROWAVE small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.  If pieces retain some of their original shape, microwave an additional 10-15 second intervals, stirring until just melted; cool to room temperature.

COMBINE flour and salt in a small bowl.  Beat sugar and butter in medium mixer bowl until well mixed.  Add eggs and beat until light and fluffy.  Beat in melted chocolate and vanilla extract.  Stir in flour mixture until blended.  Stir in drained cherries.  Spread into prepared pan.

BAKE
for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky.  Cool completely in pan on wire rack.  Cut into bars.