FROSTED LIME WAFERS
Make and share this Frosted Lime Wafers recipe from Food.com.
Provided by Miss Erin C.
Categories Drop Cookies
Time 30m
Yield 50 cookies, 25 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375F degrees.
- Wafers:In a mixing bowl beat the butter with an electric mixer for 30 seconds.
- Add the sugar, baking soda and lime zest, beat until combined.
- Beat in the lime juice.
- Beat in as much flour as you can with the mixer, stir the rest in with a wooden spoon.
- Drop rounded teaspoons of dough 2 inches apart onto ungreased cookie sheets.
- Bake for about 10 minutes until the edges are beginning to brown.
- Remove the wafers with a spatula and transfer to a wire rack to cool.
- For Glaze:In a small bowl beat together the sugar, butter and enought lime juice to make a mixture of glazing consistency.
- Dip the tops of the wafers in the glaze.
- Set the wafers, glaze side up on the wire racks and allow to set before serving.
KEY LIME PIE BARS WITH VANILLA WAFER CRUST
Some say that a Key lime's juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find, though, so use bottled Key lime juice or conventional lime juice in this easy recipe that's great for a crowd.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 45m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.
- Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
- Pour filling over crust (it's O.K. if it's still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
- Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board. Just before serving, whip heavy cream and confectioners' sugar until soft peaks form. Top bars with whipped cream and cut into 16 squares to serve.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 20 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 113 milligrams, Sugar 21 grams, TransFat 0 grams
DELICIOUS BROWN EDGE WAFERS
Make and share this Delicious Brown Edge Wafers recipe from Food.com.
Provided by Caryn
Categories Drop Cookies
Time 30m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, cream butter and sugar.
- Add eggs and vanilla.
- Add flour and salt; mix well.
- Drop dough (the size of a marble) on greased cookie sheets leaving quite a large space between each.
- Press a pecan in the center of each.
- Bake 14 to 15 minutes.
Nutrition Facts : Calories 57.8, Fat 3.3, SaturatedFat 2, Cholesterol 14.3, Sodium 48.9, Carbohydrate 6.5, Fiber 0.1, Sugar 3.4, Protein 0.7
FROZEN WATERMELON-LIME BARS
The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Provided by Ian Knauer
Categories Milk/Cream Ice Cream Machine Dairy Fruit Dessert Picnic Kid-Friendly Frozen Dessert Lime Melon Watermelon Spring Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Make watermelon sorbet:
- Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put lined pan in freezer.
- Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.
- Add sugar, juice, and tequila to purée and blend 30 seconds.
- Freeze sorbet in ice cream maker. Transfer to lined baking pan, smoothing top. Put in freezer to harden, at least 1 hour.
- Make lime semifreddo:
- Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.
- Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.
- To serve, lift dessert from pan using plastic wrap. Cut into 12 bars and serve on chilled plates.
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