MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Key Lime Cake
Categories: Cakes, Desserts, Citrus, Dairy, Cheese
Yield: 12 servings

1/2 c Butter, softened
1/4 c Oil
2 c Sugar
2 lg Eggs; room temp
1/4 c Key lime juice
1 tb Grated Key lime zest
1 ts Vanilla extract
2 3/4 c A-P flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/2 c Whole milk

MMMMM--------------------------FROSTING-------------------------------
1/2 c Butter; softened
8 oz Cream cheese; softened
3 c Confectioners' sugar
2 tb Heavy whipping cream
2 tb Key lime juice
2 ts Grated Key lime zest
1/2 c Graham cracker crumbs; opt

Set oven @ 350┬║F/175┬║C.

Line 3 greased 8" round baking pans with parchment, set
aside.

In a large bowl, cream sugar, butter and oil until light
and fluffy, 5-6 minutes. Beat in eggs, one at a time,
until fluffy, 2-3 minutes. Beat in lime juice, lime zest
and vanilla extract. Combine flour, baking powder,
baking soda and salt; add to creamed mixture alternately
with milk, beating well after each addition. Pour batter
into prepared cake pans. Bake until a toothpick inserted
in the center comes out clean, 35-40 minutes. Cool 10
minutes in pans; remove to wire racks to cool
completely.

In a large bowl, beat butter and cream cheese at medium
speed until smooth, 3-4 minutes. Reduce mixer speed to
medium-low; beat in confectioners' sugar, cream, lime
juice and lime zest. Increase speed to medium-high; beat
until well combined.

Place 1 cake layer on a serving plate; frost top with
3/4 cup frosting. Repeat layers. Top with remaining cake
layer. Frost top and sides of cake with remaining
frosting. If desired, sprinkle with graham cracker
crumbs.

Taste of Home Test Kitchen

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butternut Squash Mac & Cheese
Categories: Pasta, Squash, Dairy, Cheese, Breads
Yield: 6 servings

8 oz Uncooked whole wheat elbow
- macaroni
3 lb Butternut squash; seeded, in
- cubes
1/4 c Plain Greek yogurt
1 c Milk
1 ts Salt
1/4 ts Pepper
ds Ground nutmeg
6 oz Shredded sharp Cheddar
- cheese
1/2 c Shredded Parmesan cheese
1/2 c Soft whole wheat bread
- crumbs

Set oven @ 400oF/205oC.

Cook pasta according to package directions for al dente.
Place squash in a large saucepan; add water to cover.
Bring to a boil. Cook, covered, 8-10 minutes or until
tender.

Meanwhile, place yogurt, milk, salt, pepper and nutmeg
in a blender. Drain squash and transfer to blender;
cover and process until pureed. Return mixture to
saucepan; heat through. Stir in cheeses until melted.

Drain pasta; add to squash mixture. Toss to coat.
Transfer to a greased 8" square baking dish. Sprinkle
with bread crumbs.

Bake, uncovered, until golden brown, 15-20 minutes.

Megan schwartz, New York, New York

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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