Key Lime Waffles Recipe By Tasty Recipes

THE ULTIMATE WAFFLE RECIPE BY TASTY

Steps:

• Preheat a waffle iron to medium-high.
• In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center and pour in the milk, buttermilk, melted butter, vanilla, and egg yolks. Whisk until the batter just comes together (there will be some lumps).
• Add the egg whites to a medium bowl and beat with an electric hand mixer until foamy. With the mixer running, gradually add the sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter until just combined.
• Spray the heated waffle iron with nonstick cooking spray. Ladle the batter into the waffle iron, close the lid, and cook according to manufacturer's instructions until the waffle is golden brown and crisp, 5-6 minutes. Transfer the waffle to a plate and repeat with the remaining batter.
• Serve the waffles hot, with butter and maple syrup alongside.
• Enjoy!

KEY LIME PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the graham cracker crust: In a medium bowl, mix together the graham cracker crumbs, sugar, salt, and butter until well combined. Press the mixture evenly against the bottom and sides of an 8-inch pie dish.
• Bake the crust until it begins to turn golden brown, about 8 minutes. Remove from the oven and let cool completely.
• Make the Key lime filing: In a large bowl, mix together the egg yolks, sweetened condensed milk, lime zest, and lime juice with an electric hand mixer on medium-high speed until smooth and frothy, about 2 minutes.
• Pour the filling into the cooled pie crust.
• Bake the pie until the filling is mostly set with a gentle wiggle in the center, about 20 minutes. Do not let the filling brown. Let the pie cool at room temperature for at least 30 minutes, then transfer to the refrigerator and chill until ready to serve.
• Make the topping: In a medium bowl, use a whisk or electric hand mixer to whip the heavy cream and powdered sugar until stiff peaks form.
• Top the chilled pie with the whipped cream and Key lime zest and slices.
• Enjoy!

KEY LIME TRIFLE

Steps:

• Preheat oven to 400°. Mix cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom of a 15x10-in. pan. Bake 10-12 minutes. Stir to break up crumbs; cool on a wire rack., For filling, in another bowl, beat cream cheese and condensed milk until blended. Stir in lime juice. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., In a 4-qt. glass bowl, layer half of each of the following: crumb mixture, filling and whipped cream. Repeat layers. Sprinkle with pecans and coconut. Refrigerate, covered, at least 2 hours or overnight.

WAFFLES RECIPE BY TASTY

Steps:

• Mix the dry ingredients till just combined.
• Add the wet ingredients and mix till small chunks are visible
• Put ¾ -1 cup of batter in a waffle iron. Cook for 3-4 minutes.
• Top as desired and serve.

KEY LIME RUM CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C). Grease a 10-12-cup bundt pan with nonstick spray. Dust the inside of the pan with flour and turn the pan to coat evenly, then shake out any excess.
• Make the rum cake: In a large bowl, mix together the flour, sugar, pudding mix, baking powder, salt, butter, and canola oil with an electric hand mixer on medium speed until mixture is well incorporated and looks sandy.
• With the mixer running on low speed, add the milk and eggs and beat until the batter is smooth. Scrape down the sides of the bowl with a spatula as needed.
• Add the rum, vanilla, lime juice, and lime zest and stir with a rubber spatula to incorporate.
• Pour the batter into prepared bundt pan, then smooth the top with a spatula.
• Bake the cake for 45-55 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool slightly in the pan.
• Make the rum soak: In a medium saucepan, combine the butter, sugar, water, salt, and rum. Bring to a boil over high heat, then reduce the heat to low and simmer for 5-10 minutes, until the syrup thickens slightly. Transfer the syrup to a medium bowl and stir in the vanilla and lime juice.
• Use a long skewer to poke holes all over the cake. Pour about ¼ cup (60 ML) of the syrup over the cake . Allow the syrup to soak in (this may take 1-2 minutes), then continue pouring over the remaining syrup, ¼ cup at a time.
• Cover the pan loosely with plastic wrap and let the cake sit overnight at room temperature.
• When ready to serve, loosen the edges of the cake with a butter knife and invert onto a wire rack set inside a rimmed baking sheet. If the cake doesn't release easily, place it in a 350°F oven for about 10 minutes to soften the syrup.
• Make the key lime glaze: In a small bowl, whisk together the powdered sugar, lime juice, and lime zest until combined.
• Pour the glaze over the top of the cake.
• Transfer the cake to a platter, then slice and serve. Leftover cake can be wrapped in plastic wrap and stored at room temperature for 3-4 days.
• Enjoy!