Key Lime Cake

I recently baked another cake from Home Cooking with Trisha Yearwood. This time it was the Key Lime Cake and what better time of year to do this - in the dead heat of July!

I had always wanted to make one of these but never found the recipe that I wanted to try. Most start with a white cake mix which I refuse to use! No need in that when baking from scratch is so much better.

So, lo and behold, while thumbing through Trisha's (yes, we are now on a first name basis) recipe book, I came across this recipe.

And as all her recipes thus far, this one did not disappoint. My work mates loved it as much as I did. It's definitely a "keeper" recipe and one which I'll have to bake again - very soon!! It's cool and refreshing - perfect to enjoy during these hot summer days!

Key Lime Cake

1 3-oz package lime-flavored gelatin
1 1/2 C. sugar
2 C. sifted all-purpose flour
1/2 t. salt
1 t. baking powder
1 t. baking soda
5 large eggs, slightly beaten
1 1/2 C. vegetable oil
3/4 C. orange juice
1 T. lemon juice
1/2 t. vanilla extract
1/2 C. key lime juice (I used Nellie & Joe's Key West Lime Juice), from about 25 small Key limes or 4 regular limes
1/2 C. confectioners' sugar

1. Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans.

2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

3. While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

Cream Cheese Icing

1/2 C. butter, room temperature
1 8-oz package cream cheese, room temperature

1 1-lb box confectioners' sugar

Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. I added a bit of Nellie and Joe's Key West Lime Juice, perhaps a 1/4 C. Spread the icing between the layers and on the top and sides of the cake.

I also sprinkled some lime zest over the top! Enjoy!

Carrot Cake

Another fantastic cake in the recipe book, Home Cooking with Trisha Yearwood, is the Carrot Cake. I recently made this for a birthday for a work mate. It was quite a hit, so much so that my work mates have already requested a repeat!

I've made Carrot Cake before but this recipe "takes the cake", no pun intended. It is moist and has a dark tint to the six layers (yes, six). This can definitely be attributed to the fact that the carrots are pureed and not shredded.

Of course, the entire cake does take some time to bake and assemble but let me tell you, it is well worth every minute!

CARROT CAKE (Serves 12)

3 cups granulated sugar
1½ cups corn oil
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1½ cups walnuts, finely chopped
1½ cups frozen grated coconut, thawed
1½ cups pureed carrots (about 6 medium, boiled)
¾ cup crushed pineapple, drained

Preheat the oven to 350°F. Grease the bottom of three 9-inch round cake pans with cooking spray, line with circles of parch¬ment paper, and grease the paper with cooking spray.

With an electric mixer, cream the sugar, oil, eggs, and vanilla. Sift together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree, and pineapple, and beat until smooth. Divide the batter evenly among the prepared pans and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Cool the layers in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting (see Note).

NOTE: After the layers have cooled, wrap each in plastic wrap and refrigerate overnight. They are easier to handle and cut in half the next day. Also, to handle as little as possible, put the first layer of cake on the plate you intend to store it on, slice it in half, ease a piece of parchment between the layers, and lift the top portion off. Frost the bottom slice, and then add the next layer. Continue until the entire cake is frosted.

CREAM CHEESE FROSTING

2 8-ounce packages cream cheese, room temperature
¾ cup (1½ sticks) butter, room temperature
6 cups confectioners' sugar
2 teaspoons vanilla extract
2 cups walnuts, finely chopped

To make the frosting, combine the cream cheese and butter in an electric mixer and beat until smooth. Slowly add the confection¬ers' sugar and continue beating until fully combined. Add the vanilla.

Slice each layer horizontally in half using an electric knife. Frost each layer, the sides, and the top of the cake. Press the chopped walnuts into the sides of the cake. Refrigerate until ready to serve. Enjoy!

A Bite or a Kick?

My next creation from Home Cooking with Trisha Yearwood were these delightful little Jalapeno Bites. I made these for our appetizer feast we had planned at the office to celebrate Cinco de Mayo (we will apparently celebrate anything if it provides us an opportunity to cook)! And, once again, the recipe did not disappoint. They are wonderful, to say the least! Addicting, too, and not at all "diet friendly"!

Through the years I have found the best and hottest jalapeno peppers are those found at Subway. Yes, it's true! Try them on your next Subway sandwich and you'll see what I'm talking about. With that being said, before I made these, I had to go to Subway to get my jalapenos!! They were perfect, providing the necessary "bite" or "kick" that made this appetizer outstanding and a definite crowd pleaser! Try them for your next office celebration or just to munch on at home! You'll love them, too!

Jalapeno Bites

1 (8 ounce) package cream cheese, softened
8 ounces grated parmesan cheese
3 tablespoons chopped jalapeno peppers
1 large egg, slightly beaten
2 cups dry breadcrumbs

Directions:

1. Preheat oven to 350°F.
2. Combine the cream cheese, Parmesan, jalapeño peppers and egg in a bowl and mix to form a paste.
3. Shape a 1/2 tablespoonful at a time into 1/4-inch rounds and roll in the bread crumbs.
4. Place on an ungreased baking sheet and bake for 10-15 minutes or until golden brown.
5. Serve warm.

Another New Recipe Book . . .

As most cooks would agree, you can never have too many recipe books. The latest of my purchases is Home Cooking with Trisha Yearwood. I have to say I have been quite pleased with the dishes I have made thus far. Most of the recipes are typical Southern fare with a twist here and there. Accompanying many of the recipes are handwritten notes from Trisha herself whether they be about the recipe, or a favorite holiday or memory associated with the recipe, or a family member or friend associated with the recipe. Hence, the recipe book is both entertaining and useful!

One of her favorites in the Appetizer section is this Charleston Cheese Dip which I made recently for a co-worker's birthday celebration. It was quick and easy and delicious!! Everyone devoured it in record time. It definitely was a hit and is something I plan to make as a starter for dinner guests next Friday evening.

Here is the recipe:

Charleston Cheese Dip

1/2 cup mayo
1 8 oz cream cheese, softened
1 cup grated sharp cheddar (4 oz)
1/2 cup grated monterey jack
2 green onions, chopped
dash of cayenne pepper
8 ritz crackers, crushed
8 slices bacon, cooked and crumbled (I used Hormel bacon bits)

Preheat to 350 degrees. Mix all but the crackers and bacon, spread into shallow 1-quart baking dish. Top with cracker crumbs, bake for 15 minutes. Remove and top with bacon bits. Serve with corn chips, crackers or bagels chips.