Kahlua Gingerbread With Key Lime Curd Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Beat in lime zest, juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts. , Transfer to 2 greased 9x5-in. loaf pans. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. , Combine confectioners' sugar and enough lime juice to reach desired consistency; drizzle over warm bread. Cool completely., Freeze option: Do not make glaze. Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature. Prepare glaze as directed.

Steps:

• Cream shortening, butter, and sugar together.
• Beat in egg until fluffy.
• Stir in molasses and Kahlua.
• Add dry ingredients to creamed mixture and blend well.
• Cover and chill for at least 2 hours but preferably overnight.
• Roll out to 3/8 inch, on a well floured surface, a portion at a time.
• Keep remaining dough chilled.
• Cut with cookie cutter and place on lightly greased cookie sheet.
• Bake at 350 degrees for 8 minutes.
• Let stand for 1 minute to firm.
• Decorate with Kahlua Icing.
• For icing combine all ingredients and tint with food coloring if desired.
• Pipe icing as desired.
• to make icing spreadable add 1 or 2 tsp more Kahlua.

Steps:

• Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, beating until blended.
• Add flour and next 9 ingredients (flour through coffee) and beat until smooth. Pour into a greased and floured 13x9x2 inch baking pan.
• Bake at 325 degrees for 35 minutes or until a wooden pick inserted in center comes out clean.
• Cut into triangles; serve warm or at room temperature with Key Lime Curd and whipped cream. Garnish, if desired.
• Key Lime Curd: Combine sugar, butter, lime juice and rind in a heavy saucepan. Cook over medium heat, stirring constantly, until butter melts. Gradually stir one-fourth of mixture into eggs; add to remaining hot mixture, stirring constantly.
• Cook over low heat, stirring constantly, 10 minutes or until lime mixture thickens and coats a spoon.
• Remove from heat; cool. Cover and chill at least 2 hours. Yield: 3 cups.

Steps:

• Preheat oven to 350°. Grease an 11x7-in. baking dish., Cream butter and 3/4 cup sugar until light and fluffy; beat in egg, molasses, water and ginger. In another bowl, whisk together flour, spices, salt and baking soda; gradually beat into creamed mixture. Transfer to prepared dish., Beat cream cheese, lime zest, lime juice and remaining 1/2 cup sugar until blended; cover and reserve 3/4 cup mixture for frosting. Drop remaining mixture by tablespoonfuls over batter; cut through batter with a knife to blend slightly (mixture will not swirl)., Bake until a toothpick inserted in cake portion comes out clean, 25-30 minutes. Cool completely on a wire rack., Spread with frosting; sprinkle with pecans. Refrigerate leftovers.