Coconut Squares

in ,
  • 1 cup graham cracker crumbs
  • ¼ cup butter, melted
  • 14 ounce can sweetened condensed milk
  • 1/3 cup Nellie & Joe’s Key West Lime Juice
  • ½ teaspoon lime zest
  • 1½ ounce container non-dairy whipped topping
  • 2 2/3 cups (7 ounces) flaked coconut

Combine graham cracker crumbs and melted butter. Press firmly into 9″ square pan. Combine condensed milk, Nellie & Joe’s Key West Lime Juice and lime zest in a large bowl. Fold in 3½ cups whipped topping and 1½ cups coconut; blend well. Spread mixture over crackers and sprinkle with remaining coconut. Chill several hours. Cut into squares and top with remaining whipped topping. Garnish with lime cartwheels.

Key Lime Cookies

in ,
  • ½ cup butter or margarine
  • 1½ cup un-sifted powdered sugar
  • 1 egg
  • 1 tablespoon Nellie & Joe’s Key West Lime Juice
  • 2 teaspoons lime zest
  • 1 cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups corn flakes, crushed

Preheat oven to 350°. Beat together the butter and sugar until smooth. Add egg, Nellie & Joe’s Key West Lime Juice and zest. Mixture may appear curdled. Stir in flour, baking powder and salt. Place the crushed corn flakes in a bowl and drop cookie batter by teaspoonfuls on corn flakes and toss to coat. Place the cookies on an un-greased cookie sheet. Bake for 16 minutes. Cool on rack.

Key Lime Ice Cream

in ,
  • 2 cups cold half and half
  • 2 cups heavy cream
  • 1/3 cup Nellie & Joe’s Key West Lime Juice
  • Sugar to taste
  • 1 tablespoon lime zest

Combine all ingredients and place in ice cream churn until mixture thickens. Place in freezer for several hours and then serve.

Key Lime Meringue Pie

in ,
  • 1¼ cups sugar, divided
  • 3 tablespoons cornstarch
  • 11/3 cups water
  • 3 eggs, separated
  • ¼ cup Nellie & Joe’s Key West Lime Juice
  • 1 tablespoon margarine or butter
  • 6 ounce pie crust
  • 25 vanilla wafers
  • ¼ teaspoon cream of tartar

Mix 1 cup of sugar and cornstarch in medium saucepan. Gradually add water and egg yolks, stirring until well blended. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in Nellie & Joe’s Key West Lime Juice and margarine. Place wax paper on surface of hot filling; refrigerate until chilled. Place 13 wafers on bottom of pie crust; cover with filling. Insert remaining wafers around edge. Beat egg whites in small bowl with electric mixer at high speed until frothy. Add cream of tartar; beat until soft peaks form. Gradually add remaining ¼ cup sugar; beating until sugar is dissolved and stiff peaks form. Spoon meringue over filling; spread to edge of crust to seal. Bake at 350° for 10-15 minutes or until lightly browned. Cool on rack. Refrigerate 6 hours or overnight.

Key Lime “No Cook” Cool Whip Recipe

in ,
  • 1 can sweetened condensed milk
  • ½ cup Nellie & Joe’s Key West Lime
  • 8 oz. container cool whip
  • Graham cracker crust

Whisk sweetened condensed milk with Nellie & Joe’s Key West Lime Juice until evenly mixed. Fold in cool whip and fill crust. Refrigerate. This pie may also be frozen for a great summer treat. May be garnished with thin sliced pieces of lime.

Key Lime Rum Cake

in ,

Cake

  • 1 cup chopped pecans
  • 1 yellow cake mix
  • 1 small package instant vanilla pudding
  • 4 eggs
  • ½ cup Nellie & Joe’s Key West Lime Juice
  • ½ cup vegetable oil
  • ½ cup dark rum (or non-alcoholic artificial rum flavoring)

    Glaze

  • ¼ pound butter
  • ¼ cup Nellie & Joe’s Key West Lime Juice
  • 1 cup granulated sugar
  • ½ cup dark rum (or non-alcoholic artificial rum flavoring)

Sprinkle well-greased bundt pan with chopped nuts. Mix all remaining ingredients on medium speed for 4 minutes, pour over nuts and bake in bundt pan at 325° for 1 hour.

Glaze
Boil ingredients for 5 minutes, remove from heat and add rum.

Remove cake from oven and while still in pan poke holes around cake with a skewer. Pour 1/3 of glaze slowly over warm cake, allow to absorb and repeat using another 1/3 of glaze. Allow cake to cook. Invert and remove from pan. Just prior to serving, warm remaining glaze and drizzle over nut side of cake.

Lemon Curd Bars

in ,

Crust

  • 1 cup butter, melted
  • 2 cups flour, sifted
  • ½ cup powdered sugar
  • ¼ teaspoon salt

Mix well and put into a 13×9″ pan. Bake at 350° for 20 minutes.

Topping

  • 4 eggs, well beaten
  • 2 cups granulated sugar
  • 4 tablespoons flour
  • 5 tablespoons Nellie & Joe’s Key West Lemon Juice
  • 1½ tablespoon grated lemon zest

Mix well and pour over crust. Bake at 350° for 25-30 minutes. Sprinkle with powdered sugar, while hot. Cool on rack and cut into squares.

Nellie & Joe’s Key Lime Fudge

in ,
  • 2 (7 ounce) bars of milk chocolate
  • 1 (7 ounce) bar of dark chocolate, broken into small pieces
  • 1 (7 ounce) jar marshmallow fluff
  • ¼ cup butter
  • 4 cups sugar
  • 3-4 tablespoons Nellie & Joe’s Key West Lime Juice, or to taste
  • 1 (12 ounce) can evaporated milk
  • 2 teaspoon vanilla extract

Line a 9×13″ pan with heavy aluminum foil. In a large sauce pan stir in evaporated milk, butter and sugar. Then place on medium heat stirring continuously until mixture comes to a rolling boil. Turn down to low heat and continue stirring constantly. For approximately 7 minutes or until mixture is completely smooth. Remove from heat and add chocolate, Nellie & Joe’s Key West Lime Juice, marshmallow fluff and vanilla extract. Stir until smooth.

Pour mixture into foiled pan and allow to cool. After cooling, place in refrigerator for 2-3 hours. Take out of refrigerator and flip over in large cutting board. Peel foil back and cut into desired squares.

Nellie & Joe’s Key Lime Pie

in ,
  • 9″ graham cracker pie crust
  • 14 oz. can of sweetened condensed milk
  • 3 egg yolks (whites not used)
  • ½ cup Nellie & Joe’s Key West Lime Juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

Nellie & Joe’s Lo-Fat Key Lime Pie

in ,
  • 9″ graham cracker pie crust
  • 14 ounce can of sweetened condensed milk
  • 2/3 cup non-fat plain yogurt
  • ½ cup Nellie & Joe’s Key West Lime Juice
  • 2 teaspoons lime zest
  • ¼ cup water
  • ¼ ounce package unflavored gelatin

Whisk together milk, yogurt, Nellie & Joe’s Key West Lime Juice and zest. Sprinkle gelatin over warm water and let soften for 2 minutes, then whisk into lime mixture. Refrigerate 15-20 minutes, stirring occasionally, until mixture begins to set. Pour into pie shell and refrigerate, preferably overnight.