Loads of lime-rich recipes
Just as Labor Day won't mark the end of warm days, picnics and fun, it also won't end continued enjoyment of limes or lime flavor in everything from yummy cakes and pies to parfaits and refreshing limeade, all spurred by a request from J.F. of Chicago for a recipe for Key lime cake.
Betty Reynolds of Chicago shares her recipe for Key Lime Cake, which gains its abundant flavor from drizzling Key lime juice and confectioners' sugar into holes poked into the baked cake with a fork.
Her recipe requires the more intense Key lime juice rather than regular (commonly called Persian) lime juice. If you can't find ping-pong-sized Key limes in your produce section, look for bottled Key lime juice. If Key lime bottled juice isn't available, substitute a combination of 1/4 cup lemon juice and 1/4 cup lime juice to duplicate the desired pucker power.
For a non-authentic but super-easy pie that relies on lime gelatin and lime-flavored yogurt to duplicate Key lime flavor, try the Key Lime Pie recipe e-mailed by Joseph Henkelman of Carol Stream.
Key lime yogurt provides the flavor for an equally easy recipe from Kraft Foods for low-fat Key Lime Parfaits. To make 4 servings (190 calories each): Mix 1/2 cup crushed shredded wheat with 1 tablespoon brown sugar until blended; set aside. Add 2 medium bananas (sliced) and 2 medium kiwi (peeled and sliced) into 1 cup thawed Cool Whip Free; stir gently until blended; set aside. Spoon 1 (6-ounce) container Key lime nonfat yogurt into 4 parfait glasses; cover with half the fruit mixture.
Repeat layers by dividing 1 more (6-ounce) container of Key lime nonfat yogurt among the glasses, followed by the remainder of the fruit mixture. Just before serving, sprinkle each parfait with the cereal mixture.
The perfect thirst-quencher for lime enthusiasts comes from Rachael Ray. For 6 servings of Limeade: Squeeze the juice of 8 limes into a large pitcher. Drop half of the crushed limes into the pitcher to add color. Add 1 cup of sugar; stir until dissolved. Add lots of ice cubes and enough water or sparkling soda water to make 6 cups.
I have been experimenting with lemongrass -- I love the flavor! Could you print a recipe using it?
S.R., Chicago
Will someone share a recipe for the Greek casserole made with feta cheese and shrimp?
C.S., Chicago
How about a decadent recipe for old-fashioned peanut butter pie?
L.A., Crystal Lake
Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans, 9th Floor, Chicago 60654 or by e-mail, swapshop@suntimes.com.
All mail must include a daytime telephone number. Sorry, requests can't be answered personally.