Key Lime Pound Cake

Spring has sprung and there are special events at every moment.  I have a very important bridal event coming up and Key Lime is her favorite.  After a good deal of research, I think I've found a real winner to make her celebration wonderful!  This is a delectable twist on an old  Southern favorite...Key Lime Pound Cake!  Light and luscious!

This classic cake  can accompany any variety of menu items or hold it's own with a simple cup of coffee.  Prep and baking time are manageable...the result is Magnificent!

You'll need:

Cake - 

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1/2 cup Butter flavor Crisco

3 cups sugar

6 large eggs

1  1/2 cup milk

1 teaspoon vanilla extract

1 teaspoon lime zest

1/4 cup fresh Key lime juice

 

Glaze -

1 1/2 cups powdered sugar

3 tablespoons fresh Key lime juice

1/2 teaspoon vanilla extract

 

I learned a lot about juicing and zesting today!   Who knew there was an art to these simple tasks!  Zest the fruit whole  - then juice - trust me, on this.  You get much more zest from the whole fruit and the press from the zest frees up the juice for the next step. Do these tasks first. it makes your process faster and easier.

 

Directions:

In a mixing bowl, whisk together flour, baking powder, and salt; set aside.

In your stand mixer, beat butter and Crisco at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended.

 

Add flour mixture to butter mixture alternating with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

 

Mix in vanilla, lime zest, and lime juice. Pour batter into a greased and floured Bundt pan.

 

Bake for 1 hour and 15 minutes to 1 hour and 20 minutes at 325* or until a sharp knife inserts and comes out clean.

 

Glaze:

Whisk together powdered sugar, 3 tablespoons fresh Key lime juice, and 1/2 teaspoon vanilla until smooth. Immediately brush or drizzle over top and sides of cake.

 

Cool completely before serving

 

This has a pleasant presentation and pairs well with other dishes or stands alone beautifully.  I just love it and I hope that you do too!

 

Cheers and Congratulations! xxooxx

March Madness Seven Layer Sandwich

It's March in Kentucky and that brings a special type of competition known as March Madness!  People plan their lives and vacation around the upcoming college basketball games and assemble in mass to cheer on their favorite teams.  I am not a basketball fan but I do love many that are, so my role is to FEED them!  I got this recipe from my cousin and it's been very popular on the Internet lately.  I thought I'd give it a try to see if all the buzz was worth it.  I think we have a WINNER here! 

You'll need:

2 (12-oz) sirloin or top loin steaks
Freshly ground salt and pepper (buy grinders for both, you'll be glad you did!)
1 1/2 sticks unsalted butter
½ large yellow onion, chopped
2 cups button mushrooms, chopped
1 large sourdough bread bowl
5 slices cheddar cheese
1 cup baby spinach
8 strips cooked bacon
5 slices Provolone or Swiss cheese


Directions:
Season each steak generously with salt and pepper, making sure to rub the salt and pepper into the sides of the steak.

Using your heaviest skillet, heat 3 pats of butter until melted.  Lay one steaks in the pan and cook for about 3-4  minutes. Flip the steak, add one more pat of butter and baste while cooking another 3-4 minutes.   Set the steaks aside on a cutting board to rest.  Repeat this process with the second steak.

Wipe out the skillet and heat the 3 pats of butter over medium-high heat. Add the onion and mushrooms and sauté, stirring constantly, until caramelized, about 20 minutes.  If this starts to get too dry during cooking, add a pat or 2 of extra butter.

Using a serrated knife, slice the top off the bread and scoop out the insides to create a bread bowl. Nestle one steak into the bottom of the bread bowl. Layer the cheddar cheese evenly on top. Add the caramelized onions and mushrooms and use a spoon to spread them evenly over the cheese. Top with the spinach, then the bacon, then the Provolone or Swiss cheese.

Finally, put the second steak on top, tucking it under the lip of the bread bowl. Cover with the bread lid and wrap the entire loaf in foil. I didn't scrimp on the foil, I used about  4-5 layers tucked tightly to avoid any possibility of this bad boy drying out!

Place the wrapped sandwich on a baking dish.  Stack weights or large books on top cutting board to compress the sandwich.  Chill in the fridge for at least 5 hours.  I used three 10lb weights that I borrowed from Thing #2 and let mine chill for 24 hours.

Preheat the oven to 275˚F. Remove the foil from the sandwich and place it on a baking sheet. Bake for 30 minutes, until the bread is slightly crisp. Slice into wedges...mine was still cool in the center so I microwaved each slice for 1 minute to completely melt the cheese.  Brace yourself - this will smell heavenly!  I added a side of salt and pepper kettle chips and dill pickle spears then watched the hubs devour it!

This is the perfect make head sandwich for the big game.  My  crew loved it!   I hope yours does too!   GAME  ON!!!