Keylimebarswithanimalcrackercrust Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat two 9-inch cake pans and one 9-inch pie dish with cooking spray, then line with parchment and spray the parchment.
• Combine the cake mix and pudding mix in a stand mixer fitted with the paddle attachment and mix on low speed to blend. With the speed still on low, add the oil, egg whites and 1 1/2 cups water and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes.
• Pour the batter into the prepared pans and smooth the tops with an offset spatula or butter knife. Bake until golden on top and the edges pull away from the pans, about 20 minutes for the pie pan and 25 minutes for the cake pans. Transfer to a rack and let cool completely in the pans, then unmold, remove the parchment and refrigerate until firm, about 30 minutes.
• For the Swiss buttercream: Meanwhile, bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer bowl above the water without the bottom of the bowl touching it.
• Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and heat, whisking, until the mixture is warm to the touch and the sugar is dissolved. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
• With the motor running on medium-high speed, add the butter a couple of pieces at a time, making sure the pieces are completely incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the buttercream comes back together to form a smooth and spreadable consistency. Slowly drizzle in the vanilla while beating until smooth and light. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.)
• Scoop 2 cups of the buttercream into a medium bowl and mix in 3 drops of deep pink gel food coloring; the buttercream should be the same color as the pink animal crackers. Transfer 1/4 cup of the pink buttercream to a piping bag fitted with a small round piping tip. Cover the remaining pink buttercream in the bowl with plastic wrap.
• Scoop 1/2 cup of the white buttercream into a medium bowl and mix in 1 drop royal blue and 2 drops neon brite green gel food coloring to make teal. Transfer to a piping bag with a small star tip. Transfer 1/4 cup white buttercream to a piping bag fitted with a small round tip. Cover the remaining white buttercream in the bowl with plastic wrap.
• For the assembly: Mix 1 drop pink food coloring into the melted candy. Line a baking sheet with parchment. Put 8 animal crackers--both pink and white--on the baking sheet flat-side up. Spoon a small amount of melted candy onto each cracker and press on a chocolate-covered biscuit stick so the cracker is glued to the top third of the stick. Repeat with 8 more sticks and crackers, attaching the crackers to the bottom third of the sticks. Refrigerate until set, about 5 minutes.
• For the carousel base: If the tops of the cakes have domed, carefully trim them with a long serrated knife so that they are flat on top. Place one of the cake rounds on a 10-inch cake board. Spread the top with 1 cup white buttercream and cover with 3 tablespoons sprinkles. Top with the second cake round. Frost the whole cake with 1 cup white buttercream to crumb coat. Refrigerate until firm, about 30 minutes.
• Frost the cake with the reserved pink buttercream. Pipe white lines of buttercream down the sides of the cake every 2 inches to create panels. Press white animal crackers into every other panel. Pipe a shell border around the top and bottom edge of the cake with the teal buttercream and top the border with sprinkles. Refrigerate the cake until ready to assemble.
• For the carousel top: Wrap a 10-inch cake board with plastic wrap, making sure the plastic on one side is smooth and taut. Place the pie-shaped cake layer on the white side of a 6-inch cake board with the wider side of the cake facing up. Frost the cake with a thick layer of white buttercream. Put the smooth side of the 10-inch board against the top of the cake and flip it over so the 6-inch board is now on top. Frost the angled sides of the cake with white buttercream. Pipe pink buttercream lines down the angled sides every 2 inches, creating panels. Refrigerate until firm, about 30 minutes.
• Place a second 10-inch cake board on top of the 6-inch board and flip the carousel top back over. Gently peel the plastic-covered board off the top. (If you have difficulty doing this, chill the cake 15 minutes more. You can also gently loosen the edge of the buttercream from the plastic using a warm offset spatula). The top of your cake should be flat and smooth.
• Re-melt the melted candy. Pipe a shell border around the edge of the pie-shaped cake with the teal buttercream and top with sprinkles. With kitchen shears, trim 4 strawberry cream-covered biscuit sticks to 3 inches, gather them in a bundle and press them into the top of the center of the cake; they should stand upright like a column. Dip the coated ends of 10 strawberry biscuits in the melted candy and insert the uncoated ends around the rim of the cake, angling the sticks toward the center column like the spokes of a wheel. Dip the bottom of the gumdrop in the melted candy and affix to the top of the column. Refrigerate until ready to assemble.
• For the center column: Spread 1 teaspoon of white buttercream in the center of a second 6-inch cake board and top with a doughnut. Spread it with buttercream, add another doughnut, more buttercream and the last doughnut. Insert 3 chocolate biscuit sticks through the center holes of the doughnuts and trim to the height of the doughnut stack. Refrigerate until firm, about 30 minutes.
• Frost the doughnut stack with white buttercream. Press 8 strawberry biscuit sticks against the side of the doughnut stack 1 inch apart. Press 6 animal crackers into the buttercream between the biscuit sticks, using a little buttercream to get them to adhere if necessary. Refrigerate until firm, about 30 minutes.
• To assemble: Carefully transfer the doughnut stack to the middle of the carousel base. Insert the cookie sticks with the animal crackers around the rim of the cake, alternating heights and pushing them 1 inch into the cake. Carefully transfer the top of the carousel to rest on top of the doughnuts (leave the 6-inch board on the underside for support).
• Serve the cake on a lazy Susan or rotating cake stand. To serve, remove the carousel top and cut the base into wedges.

Steps:

• For the dough: Add the granulated sugar and butter to the bowl of an electric mixer and beat until smooth. Add the vanilla and egg and beat again, scraping the sides of the bowl halfway through. Sift together the flour, baking powder and salt in a medium bowl. Alternate adding the dry ingredients and the milk to the mixer until the dough comes together. Flatten the dough into a disc and put it in a plastic bag. Refrigerate until chilled, about 2 hours.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or baking mats.
• Roll out the dough to 1/4 inch thick and cut out as many cookies as you can in a variety of animal shapes. Place the cookies on the prepared baking sheets and bake until they're just barely done, 8 to 10 minutes; you want them to be set, but not brown. Let the cookies cool completely before decorating.
• For the frosting: Sift the powdered sugar into a bowl, add the food coloring and 1/4 cup cold water and stir to combine
• Transfer the cookies to a cooling rack set over a baking sheet and drizzle the frosting over them. Let the frosting dry before serving the cookies, about 2 hours.

Steps:

• Preheat oven to 350F degrees.
• Mix together 1 1/4 cups flour, graham cracker crumbs, butter and confectioners sugar to form a soft dough.
• Press the dough into an ungreased 13x9x2 inch baking pan and bake until lightly browned, about 20 to 25 minutes.
• While the crust is baking, beat together the sugar, lime juice, remaining 1/4 cup flour, eggs, and lime peel until well mixed.
• Pour over the hot crust and return the pan to the oven.
• Bake until set, around 20 minutes or so.
• Cool on a wire rack and then cut into bars.
• Dust with confectioners sugar.
• These freeze well.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
• In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
• Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.

Steps:

• Adjust oven rack to middle position and heat oven to 325°.
• Cut about 12" length extra-wide heavy duty foil; fold cut edges back to form 7 1/2" width. WIth folded sides facing down, fir foil securely into bottom and up sides of 8" square baking pan, allowing excess to overhang pan sides. SPray foil with nonstick cooking spray.
• In workbowl of food processor, pulse animal crackers until broken down, about ten 1 second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1 second pulses (if large sugar clumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1 second pulses.
• Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18-20 minutes. Cool on wire rack while making filling. Do not turn off oven.
• While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).
• Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate unti thoroughly chilled, at least 2 hours.
• Loosen edges with paring knife and lift bars from baking panusing foil extensions; cut bars into 16 squares. Sprinkle with toasted with toasted coconut and serve. Can refrigerate for up to 2 days, crust will soften slightly. Let refrigerated bars stand at room temperature about 15 minutes before serving.
• Can make triple citrus bars using 1 1/2 teaspoons each of grated lime zest, lemon zest, and orange zest (mince zest after measuring), and using 6 tbsp lime juice, 1 tbsp lemon juice, and 1 tablespoons orange juice.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with aluminum foil, then brush with melted butter. Place pan in the freezer until needed.
• Cream butter for crust in a bowl with an electric mixer. Beat in flour, brown sugar, and salt. If mixture does not hold together, knead it on a work surface. Place mounds of the mixture in the cold baking pan; press with your fingers to smooth it into a firm layer on the bottom.
• Bake in the preheated oven until lightly colored, about 18 minutes.
• While the crust is baking, prepare lime layer: pour 2 tablespoons regular lime juice into a small bowl. Discard any extra, or reserve for another use. Add lime zest and Key lime juice; mix to combine.
• Combine sugar, eggs, flour, and baking powder in a bowl; beat with an electric mixer at high speed for 1 minute. Stir in lime zest-juice mixture and food coloring.
• Remove crust from the oven and immediately pour lime mixture over top. Return to the oven and bake until top is light colored and custardy, 25 to 30 minutes. Remove from the oven and let cool, about 30 minutes. Move to the freezer and chill for 30 minutes.
• Remove from the pan and cut into 16 squares. Sprinkle confectioners' sugar on top.

Steps:

• Pulse all dry ingredients in food processor until powdery. Add butter, stirring to combine until crumbs are evenly moistened. Bake at 325º for about 15 minutes, rotating pie shell half way through baking time.