27079 key jetts gingersnap cookies Recipes

cookie crumbs (use nilla wafers only), granulated sugar, melted unsalted butter, bricks tempered cream cheese (philadelphia), granulated sugar, all-purpose flour, grated fresh key lime zest, freshly squeezed key lime juice, pure vanilla extract, real sour cream, instant vanilla pudding (jell-o), eggs, fresh whipped cream, cookie crumbs, grated fresh key lime zest, key lime slice (or twist)

all-purpose flour, baking powder, baking soda, butter, softened, icing sugar, egg yolk, grated key lime rind, key lime juice, granulated sugar, grated key lime zest (scant 1/2 tsp (2ml)

unsalted butter, room temperature, sugar, eggs, key lime juice, all-purpose flour, baking powder, salt, key lime curd, powdered sugar, for sprinkling

reduced-fat milk, bottled key lime juice (such as nellie and joe s), whipping cream, salt, fat-free sweetened condensed milk, graham crackers (1 1/2 cookie sheets), coarsely crushed, divided, key lime wedges (optional)

milk, sugar, cocoa, butter, crunchy peanut butter, quick cooking oats(uncooked )

preheat oven to 375 degrees f, mix together thoroughly, shortening, butter or margarine, powdered sugar, egg, almond extract, vanilla, sift together and stir in, all-purpose flour, salt (***if using self rising flour - omit ***), divide dough into halves, crushed peppermint candies

gingersnap crust, nonstick vegetable oil spray, ground gingersnap cookies (about 7 1/4 oz), unsalted butter, melted, golden brown sugar, cheesecake, cream cheese, room temperature, golden brown sugar, butter, melted, eggs, vanilla extract, caramel topping, sugar, water, fresh lemon juice, heavy whipping cream, english toffee candy bars (such as heath or skor), chopped

butter, softened, sugar, egg, key lime juice, grated lime zest, all-purpose flour, baking powder, salt, crushed cornflake crumbs

crushed shortbread cookies, melted butter, grated lime zest, cream cheese, softened, white sugar, eggs, room temperature, grated key lime zest, key lime juice, vanilla extract, seedless black raspberry preserves

butter, sugar, egg , plus, egg yolk, flour, baking powder, salt, fresh lime juice (or key lime juice), lime zest (green part only ), sugar

chocolate cookie crumb (nabisco has them boxed), butter, melted, eggs, key lime juice, sugar, divided, vanilla extract, cream cheese, softened, sour cream

sweetened condensed milk, key lime juice, all-purpose flour, unsweetened flaked coconut, sugar

butter, powdered sugar , unsifted, egg, key lime juice, key lime zest, flour, salt, cornflakes cereal, crushed

coconut cookie crumbs (about 17 cookies), butter, melted, cream cheese, softened, sweetened condensed milk, key lime juice (or use regular lime juice), lime zest

cold butter or 1/2 cup margarine, betty crocker oatmeal cookie mix, cream cheese, sugar, vanilla, eggs, sweetened condensed milk (not evaporated), key lime juice, lime zest, flour, cookie , crust crumbs, coconut, macadamia nuts, chopped

unsalted butter, room temperature, sugar, eggs, key lime juice, all-purpose flour, baking powder, fine salt, prepared key lime curd, powdered sugar, for sprinkling

hands on time : 40 minutes total time: 55 minutes serves: 10, whole macadamia nuts, lightly toasted, graham cracker crumbs, granulated sugar, sweetened flaked coconut, toasted, salt, butter, melted, key lime juice, divided, powdered gelatin, just under 1 cup) granulated sugar, sweetened condensed milk, heavy whipping cream, lime slices and fresh raspberries for garnish (optional), instructions, make the crust : preheat oven to 325 degrees. in a food processor, pulse the macadamia nuts and graham cracker crumbs until nuts are finely ground. in a bowl, combine the nut mixture, sugar, coconut and salt. add the melted butter and mix well. press into a 10-inch pie pan. bake for 10 to 15 minutes, or until lightly brown. remove and cool to room temperature., make the filling : in a small bowl, place 2 tbsp of key lime juice and gelatin, stir and set aside to let the gelatin soften. in a small saucepan on medium heat, add 1/2 cup key lime juice and sugar. bring the mixture to a light simmer, stirring well, until the sugar dissolves. remove from the heat and add the gelatin mixture and mix well. mix in the condensed milk, transfer to a bowl and cool in the refrigerator. in an electric mixer, whip the cream to stiff peaks. gently fold the whipped cream into the key lime mix until combined. fill the crust with the key lime mix, cover lightly and place in the freezer. freeze overnight. remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. garnish with a slice of lime and fresh raspberries., key limes are smaller, more yellow and milder than the persian limes found in most markets. look for them at the dekalb farmers market and other farmers markets., nutrition, calories (percent of calories from fat , 55), 7 g protein, 60 grams carbohydrates, 2 grams fiber, 34 grams fat, 75 milligrams cholesterol, 228 milligrams sodium.

all-purpose flour, baking soda, salt, cinnamon, ground ginger, unsalted butter, at room temperature, sugar, egg, light molasses, eggs, granulated sugar, salt, limes , rind of, finely grated key or 2 regular, lime juice, shredded sweetened coconut , packed, powdered sugar (optional)