Key Lime Cake


CAKE
1 box lemon cake mix
1 small box lemon instant pudding (3.4 oz)
1 c. water
1 c. vegetable oil
4 eggs, beaten
2 tbsp. key lime juice (regular lime juice is fine if you can't find key limes)

GLAZE
2 c. powdered sugar
1/3 c. key lime juice (regular lime juice is fine if you can't find key limes)

Beat cake ingredients together until well blended. Pour into greased and floured 9x13 baking dish. Bake at 325* for approximately 50-55 minutes. In the meantime, combine the glaze ingredients. While the cake is still warm, prick the top several times with a fork and pour the glaze evenly over the top.

*I used a mini bundt cake pan and baked at 325 for about 15 minutes. It made 12 cakes.

Blueberry-Buttermilk Pancakes


1 C all-purpose flour
2 tbs cornmeal
1 tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt1 beaten egg
1 C buttermilk or sour milk* (I used sour milk, see directions below)
2 tbs cooking oil
1/2 tsp vanilla
1 C fresh blueberries or strawberries

• Mix together flour, cornmeal, sugar, baking powder, baking soda, and salt.Make a well in the center of the dry mixture and set aside.
• In another bowl, mix together egg, buttermilk or sour milk, oil, and vanilla. Add wet mixture to dry mixture. Stir just until dry ingredients are moistened. Gently fold in berries.
• Heat and grease gridle or skillet. Pour about 1/4 of batter onto hot surface. Cook over medium heat and flip when edges brown and bubbles form over surface. Cook for another two minutes or so. Serve warm with butter and syrup.
  

*To Make Sour Milk:For each 1 C of Milk, pour 1 tbs of white vinegar into the bottom of measuring cup. Pour in enough milk to equal 1 C of liquid. Set aside for a few minutes for milk to sour. Use in place of buttermilk.

Chocolate Fondue

1/2 cup heavy cream or evaporated milk (I used evaporated milk)
1/8 teaspoon salt
2 tablespoons coffee-flavored liqueur or vanilla or hazelnut syrup (I skipped this)
2 tablespoons light or dark corn syrup
1 1/2 cups (8 ounces) bittersweet chocolate, cut into small pieces (I used dark chocolate chips)
2 teaspoons vanilla
whole strawberries, hulled and washed; or assorted sliced fruit, cake, or other berries


In a saucepan set over medium heat, bring the cream or milk, salt, and liqueur or syrup, and corn syrup to a boil. Remove the mixture from the heat and add the chocolate all at once. Stir until the chocolate is melted. If all the chocolate doesn't melt, return the pan briefly to the heat, and stir until it's melted completely. Stir in the vanilla, then pour the chocolate into the fondue pot. Serve with sliced fruit or chunks of cake. Yield: 1 1/2 cups, 4 to 8 servings.

Rosemary French Bread

1 (.25 ounce) package active dry yeast (2 and a half teaspoons)
2 cups bread flour
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon butter, softened
17 tablespoons warm water (1 cup plus 1 T)
1 tablespoon dried rosemary, crushed
2 teaspoons minced garlic

• Place ingredients in bread machine according to manufacturer’s directions, start dough cycle. You may have to add up to ½ c. more flour, depending on the humidity in your area and the makeup of the flour. The dough should be in a moist-looking ball while mixing in the machine, pulling away from the sides.
  
• When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
  
• Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles.
  
• Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end.
  
• Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
  
• Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
  
• Bake for 20 to 25 minutes in the preheated oven, or until golden brown.