Category Archives: Desserts

Kissed Strawberries

From Kermit’s Kitchen

Serves 4

Strawberries kissed with Key Lime Honey or Key Lime Syrup are sure to please.

Ingredients:

1-quart fresh Florida strawberries (rinsed)
2 Tablespoons Slivered Almonds
2 Tablespoons Kermit’s Key Lime Honey
Or
3 Tablespoons Kermit’s Key Lime Syrup

Optional:

2 cups whipped topping

Preparation:

In medium sized bowl:
Remove stems and cut strawberries into quarters
Toss gently with almonds and honey (or syrup)
Chill until ready to serve.

As an option, top with whipped cream

Serving Suggestions:

Kissed strawberries make a great dessert or afternoon snack.  The strawberries also make a tasty topping for vanilla ice cream or pound cake.

Homemade Applesauce

From Kermit’s Kitchen

Serves 4 to 6

Homemade applesauce is an easy to make special treat.  Recipe may be doubled.

Ingredients:

2 Granny Smith apples
Tablespoon water
2 Tablespoons sugar (may need more, depending on the ripeness of the apples)
2 teaspoons Kermit’s Key Lime Syrup

Preparation:

Peel and core apples.  Cut into uniform slices
In medium sized saucepan, add water and apple slices
Heat pan on high until the apples begin to sizzle, then turn burner to low and cover.
After about 20 minutes, stir the apples to insure uniform doneness
When the apples are cooked (they will mash easily), add sugar and syrup.|
Mix thoroughly

Note: Apples will vary in ripeness and in their water content.  Less ripe apples may require more water when cooking.  They may also require more sugar.

Serving Suggestions:

Serve warm or chilled.  Homemade applesauce is a great side dish with ham or pork.  As a dessert, it is terrific all by itself or as a topping for vanilla ice cream.

Key Lime Tarts

A “Kermit-Modified” Paula Deen Recipe

This recipe makes 20 to 24 Key Lime Tarts and may be easily doubled.

Ingredients:

24 Kermit’s Key Lime Cookies
8 ounces cream cheese, softened
1 egg
1/2-cup sugar
1 Tablespoon Kermit’s Key Lime juice
1 teaspoon Key Lime zest (or the zest from a Persian Lime, if Key Limes are not available)
Fresh sweetened whipped cream
Mint leaves or Key Lime zest (or the zest from a Persian Lime) for garnish

Special items required:

2 mini-muffin tins
24 mini-muffin paper baking cups

Preparation:

Preheat oven to 350 degrees F.

Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray.

Place 1 Key Lime cookie in the bottom of the cup, flat side down.

Prepare filling. Beat together cream cheese, egg, sugar, Key Lime juice, and zest until well mixed.

Fill the cups to the top.

Bake for 10 to 12 minutes.

Remove tarts to cool.

Quick Key Lime Icing

This icing stays soft and is good for topping cakes or cookies

This recipe makes about 1 cup

Ingredients:
2 cups confectioners’ sugar
1/4 cup of soft butter
3 or more teaspoons of cream or Half & Half
Zest of 1 Key Lime
1 Tablespoon of Kermit’s Key Lime juice

Preparation:
Combine the confectioners’ sugar and the softened butter.  Blend well.

Adding 1 teaspoon at a time, beat in 3 or more teaspoons of cream or Half & Half.

Add, Key lime zest and juice and fold into the icing.

Note: For a subtler Key Lime flavor, coarsely grate the rind of a Key Lime, wrap the grated rind in cheesecloth, and wring the Key Lime oil into the sugar, before it is blended.  Stir the oils into the sugar and let stand for 15 minutes or more – – long enough for the oil to be fully infused into the sugar.

Graham Cracker Crust

Graham Cracker Crust
made with soy margarine

This recipe makes one 9-inch piecrust.

Note: This recipe uses soy margarine, instead of butter, and eliminates the sugar normally found in a graham cracker crumb piecrust recipe.

Ingredients:

1 1/4 cups graham cracker crumbs
6 Tablespoons soft soy margarine

Special items required: Food processor

Preparation:

Preheat the oven to 350 degrees Fahrenheit
Finely grind the graham cracker crumbs on high speed
Add the margarine
Using the “pulse” option, mix until a “coarse crumb” consistency is reached
Press the mixture into the bottom and sides of a 9-inch pie pan.
Bake the piecrust for 8 to 10 minutes
Cool completely before filling

Coconut Topping for Key Lime Pie

This recipe makes enough topping for one Key Lime pie

Ingredients:

1-cup heavy cream
2-Tablespoons sugar
1/4-teaspoon imitation coconut extract
3-Tablespoons sweetened flaked coconut

Preparation:

On medium-high heat, beat cream, sugar, and extract until stiff peaks form.  Fold in coconut, reserving some to sprinkle on top.

Spread or pipe over pie

Sprinkle with reserved coconut

As a shortcut, use your favorite commercial whipped topping and mix in extract, then fold in coconut.

Serving suggestions: Serve as a topping on Key Lime pie

Cream Cheese Key Lime Pie

From the kitchen of Gail Brown

Serves 8

This simple recipe makes a 9-inch pie and requires no baking.

Ingredients:

9-inch graham cracker piecrust
1 14-ounce can sweetened condensed milk
1/3 cup, plus 2 Tablespoons of Kermit’s Key Lime juice
8-ounce package of softened cream cheese

Preparation:

Combine milk, juice, and cream cheese in a mixer for 5 to 6 minutes.
Pour mixture into graham cracker piecrust.
Refrigerate until firm.

Serving Suggestions:

Serve chilled Cream Cheese Key Lime Pie plain or with whipped cream topping.  For an interesting variation, drizzle chocolate sauce, mango sauce, and/or raspberry sauce over a slice of Key Lime pie (by steven).  The complimentary flavors are sure to please.

Strawberry Key Lime Pie

This recipe makes a 9-inch pie.

Ingredients:
9-inch graham cracker piecrust
2 14-ounce cans sweetened condensed milk
6 egg yolks (The egg whites can be saved to make a meringue topping, if desired.  See recipe.)
1/2-cup Kermit’s Key Lime Juice
1/2-cup strawberries blended with 1/8-cup sugar
4 drops red food coloring

Preparation:
Blend milk and egg yolks at slow speed until smooth.
Add Key Lime juice and finish blending.
Add strawberries and food coloring and mix until just blended.
Pour into piecrust.

Bake in preheated 300-degree oven for 15 minutes.

Cool pie 20 minutes before refrigerating.

Serving suggestion:
Serve chilled strawberry Key Lime pie with fresh strawberry sauce and whipped cream.  Enjoy.

Effortless Key Lime Pie Recipe

From Kermit’s Kitchen

Serves 8

This simple recipe makes a 9-inch pie and requires no baking.

Ingredients:

9-inch graham cracker piecrust
11-ounce jar Kermit’s Key Lime Pie Filling
12-ounce container Cool Whip

Preparation:

With mixer, whip one jar (room temperature) Pie Filling until smooth. Fold  in a 12-ounce container of Cool Whip.  Using mixer, whip to a smooth consistency.

Pour into a 9-inch graham cracker crust.

Freeze until firm.

Serving Suggestions:

Serve frozen.  For a variation, pour the mixture into a parfait glass and freeze until firm.  Enjoy the parfait as is or top with whipped cream and shavings of dark chocolate.  For additional toppings for the whipped cream, try a slice on fresh mango, a fresh whole strawberry, or fresh whole red raspberries.  The complimentary flavors are sure to please.

Kermit’s Key Lime Pie

This recipe makes a 9-inch pie.

Ingredients:
9-inch graham cracker piecrust
2 14-ounce cans sweetened condensed milk
6 egg yolks (The egg whites can be saved to make a meringue topping, if desired.  See Meringue recipe.)
1/2-cup Kermit’s Key Lime Juice

Preparation:
Blend milk and egg yolks at slow speed until smooth.
Add Key Lime juice and finish blending.
Pour into piecrust.

Bake in preheated 300-degree oven for 15 minutes.

Cool pie 20 minutes before refrigerating.

Serve chilled Key Lime pie with whipped cream topping or meringue.

Serving suggestions:
Traditionally, Key Lime pie is enjoyed plain, with a whipped cream topping, or with a meringue topping.  For an interesting variation, drizzle chocolate sauce, mango sauce, and/or raspberry sauce over a slice of Key Lime pie.  The complimentary flavors are sure to please.

Blueberry Mold

From the kitchen of Anita Meyer

This recipe serves 4 to 6

Ingredients:
1 package lemon jello
1 cup boiling water
1-cup heavy cream or vanilla yogurt
1/2 cup of flaked coconut or 1 well mashed banana
1-cup blueberries
1-Tablespoon Kermit’s Key Lime Juice

Preparation:
Dissolve jello in the boiling water
Add rest of ingredients
Chill before serving.

Serving suggestion:
Serve by itself as a refreshing dessert or with a slice of pound cake as a tasty compliment.

Key Lime Pie

Key West Key Lime Pie

This recipe makes a 9-inch pie.

Ingredients:
9-inch graham cracker piecrust
2 14-ounce cans sweetened condensed milk
6 egg yolks (The egg whites can be saved to make a meringue topping, if desired.  See recipe.)
1/2-cup Kermit’s Key Lime Juice

Preparation:
Blend milk and egg yolks at slow speed until smooth.
Add Key Lime juice and finish blending.
Pour into piecrust.

Bake in preheated 300-degree oven for 15 minutes.

Cool pie 20 minutes before refrigerating.

Serve chilled Key Lime pie with whipped cream topping or meringue.

Serving suggestions:
Traditionally, Key Lime pie is enjoyed plain, with a whipped cream topping, or with a meringue topping.  For an interesting variation, drizzle chocolate sauce, mango sauce, and/or raspberry sauce over a slice of Key Lime pie.  The complimentary flavors are sure to please.