one if my goffin cockatoos loves chewing on lime. is lime toxic?
My Gran used to always make this recipie :-) --------------------------------------... - 375g/12oz plain or sweetmeal digestive biscuits, crushed - 150g/5oz unsalted butter - Grated zest and juice of 8 large limes - 570ml/1 pint double cream - 397g/14oz sweetened condensed milk To Decorate: - Crystalized lime zest 1. Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm/9in deep loosed-bottomed fluted flan tin. Chill whilst preparing the filling. 2. To prepare the filling: place the lime juice into a large bowl, add the cream and condensed milk. Whisk for 1-2 minutes. Add the lime zest and lightly stir. Pour onto the prepared biscuit base. Place onto a tray and chill in the fridge for 1-2 hours. 3. Decorate with crystalized lime zest and serve. To make the crystalized lime zest: - Wash and dry 2 whole limes and peel with a vegetable peeler. - Using a sharp knife cut the peel into thin matchstick-sized strips. - Blanch in boiling water for 1 minute. Drain and refresh in cold water. - Place 50g/2oz caster or granulated sugar into a small pan with enough boiling water to cover. - - - - Bring to the boil and heat until it reaches 180C/350F, use a sugar thermometer to test the temperature. - Add the lime zest and remove from the heat, stir well and pour into a metal sieve over a bowl. - As the sugar cools separate the lime zest with a fork and allow to cool completely. - When cool remove the lime zest from the sieve and rub off the excess hard sugar. This is my favourite recipe of all time :-D
Ingredients 7 whole large eggs 3 quarts sweetened condensed milk 12 oz. key lime juice (fresh preferred) 1 1/2 cups graham cracker crumbs 6 TBS unsalted butter, melted Directions Combine crumbs and melted butter in a bowl. Press mixture into the bottom of a 12-inch springform pan. Bake at 350? F. for 5-7 minutes. Set aside. In a large mixing bowl, combine the sweetened condensed milk and the eggs and mix at low speed until the eggs are fully incorporated. Add the key lime juice and mix again at low speed until well mixed. Place whipped mixture into the springform pan. Bake at 250? F. for 2 to 2 1/2 hours until set. Let fully cool before slicing. Garnish with whipped cream No-Bake Key Lime Pie Ingredients 1 can (14 oz) sweetened condensed milk 4 egg yolks 4 oz. key lime juice (fresh preferred) Directions Combine milk and eggs. Slowly add juice. Mix thoroughly. Pour into 9 Graham Cracker pie shell. Refrigerate overnight. Top with whipped cream or meringue
Sorry I don't do much baking but maybe one of my contacts have one. Star for you good luck:)
Macadamia Key Lime Pie Recipe CRUST: 1/2 pkg (15 oz.) refrigerated pie crusts (1 crust) 1/2 cup plus 1 TBSP macadamia nuts, coarsely chopped, divided FILLING: 4 large limes 1 pkg (8 oz.) cream cheese 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 3 - 4 drops each green and yellow food color (optional) 1 container (12 oz.) cool whip, divided Additional lime slices for garnish Preheat oven to 400°F. Gently unfold pie crust onto floured surface and roll out to 11 1/2 circle. Place in Deep Dish Pie Plate and prick with pastry tool. Coarsely chop nuts with Food Chopper. Sprinkle 1/2 cup nuts over bottom of crust. Bake 10-11 minutes until golden. For filling, zest limes to measure 3 tsps. zest. Juice limes to measure 1/2 cup juice. Combine cream cheese and sweetened condensed milk. Whisk until smooth. Stir zest, juice and food color into cream cheese mixture. Fold in 2 cups whipped topping. Pour into crust. Refrigerate 30 minutes. In small saucepan, toast remaining nuts until golden brown, stirring constantly. Remove and cool. Garnish top of pie with remaining cool whip using Easy Accent Decorator and lime slices. Sprinkle with toasted nuts and serve. From The Pampered Chef's Delightful Desserts cookbook
