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    Key Lime Bread


    Source of Recipe


    Unknown

    Recipe Introduction


    Make-Ahead Tip:
    Bake loaf or loaves. Glaze, then cool completely. Wrap in foil or plastic wrap and store in the refrigerator up to 2 days, or place
    cooled loaves in freezer containers or bags, and freeze up to 1 month. Thaw overnight in the refrigerator

    List of Ingredients




    1/2 cup butter
    1 cup sugar
    2 eggs
    1 2/3 cups all-purpose flour
    1 cup key lime yogurt
    1 1/2 teaspoons finely shredded lime peel
    1/4 teaspoon salt
    1/2 teaspoon baking soda
    1/3 cup chopped almonds, walnuts, or pecans, toasted
    2 tablespoons lime juice
    1 tablespoon sugar

    Recipe



    Grease bottom and 1/2" up sides of one 8x4x2"loaf pan or two 7 1/2x3-1/2x2" loaf pans. Set aside.
    In a large mixing bowl beat butter with an electric mixer on medium
    speed about 30 seconds or until softened.
    Add the 1 cup sugar and beat about 5 minutes, or until light and fluffy.
    Add eggs, one at a time, beating until combined.
    Add flour, yogurt, lime peel, baking soda, and salt. Beat just until
    combined.
    Stir in nuts.
    Pour batter into prepared pan(s) and spread evenly.
    Bake in a 350 oven about 45 minutes for 8x4x2" loaf, and about 40 minutes for 7 1/2x31/2x2" loaves, or until a wooden toothpick inserted near center(s) comes out clean. (If necessary, cover loosely with foil for the last 10-15 minutes of baking to prevent over browning.

    Cool in pan(s) on wire rack 10 minutes. Remove from pan(s).
    Place on wire rack set over waxed paper.
    In a small mixing bowl stir together 3 tablespoons lime juice and 1
    tablespoon sugar until sugar is dissolved.
    Spoon on glaze.
    Cool completely on a wire rack. Wrap and store overnight before slicing.

    Makes 1 large loaf or 2 small loaves
    Makes 16 servings

 

 

 


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