Lime Checkerboards Recipes

CHECKERBOARD CAKE RECIPE BY TASTY

Steps:

• Slice the top of both cakes to create a flat surface.
• Cut both cakes in half widthwise to create four cakes.
• Place a small plate on top of the cake and cut around to create a smaller circle.
• Place a glass in the middle of the cake and cut around to create an even smaller circle.
• Assemble the first layer by placing the outside chocolate ring on a plate or cake stand. Insert the next yellow cake ring and then the inner chocolate cake ring.
• Frost the cake with a thin layer of frosting in between each layer.
• Continue forming layers alternating the colors on the outside.
• After the fourth layer frost the entire cake and cool in the refrigerator.
• Slice and serve.
• Enjoy!

LIME BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.
• Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
• Bake crust in the preheated oven for 10 minutes.
• Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust.
• Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
• Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.

LIME PICKLES

Steps:

• Mix 2 gallons water and pickling lime together in a large bowl; add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water.
• Fill a large bowl with ice water and soak cucumbers for 3 hours; drain.
• Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers; let sit, 8 hours to overnight.
• Bring cucumber mixture to a boil; remove pot from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

LEMON-LIME CHECKERBOARD CAKE

Steps:

• Heat oven to 350°F. Grease two 9x5-inch loaf pans with shortening; lightly flour.
• In large bowl, beat cake mix, 4 oz cream cheese, the water, 1/4 cup lemon juice and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour half the batter (2 cups) in another medium bowl.
• To one half of the batter, add lime zest and green gel food color. Mix until combined. Add lemon zest and yellow gel food color to remaining half of batter. Mix until combined. Pour green batter into one loaf pan and yellow batter into other loaf pan.
• Bake 22 to 27 minutes or until toothpick inserted in center of each cake comes out clean. Cool in pans on cooling rack 10 minutes; run metal spatula around edges of each loaf to loosen. Remove from pans to cooling rack. Cool completely, about 1 hour.
• Using serrated knife, cut rounded tops off each cake, so they're level. Trim 1/4 inch off all 4 sides (leave bottoms uncut). On serving platter, set one cake on top of the other, top sides up, and line them up as much as possible. Make one cut down middle of cakes, lengthwise, making 4 long strips. Switch position of two of the strips to alternate colors in two layers, making sure top sides remain up.
• Gently remove both strips from top layer. To help bottom strips stick together, spread 2 tablespoons lemon curd between the two bottom layer strips, and gently press together. Then spread 1/4 cup lemon curd on top of the bottom layer. Spread remaining 2 tablespoons lemon curd between the two strips of the top layer, and gently press them together. Place on top of bottom layer so the strips create a checkerboard pattern, if looking at them from either short end.
• In medium bowl, beat 4 oz cream cheese and the butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Add powdered sugar and 1 teaspoon lemon juice; mix on low speed 30 seconds. Increase speed to medium; beat 1 to 2 minutes or until smooth and fluffy.
• Spread icing over cake, using spatula to completely coat top and sides. Garnish with grated lemon and lime zests. Refrigerate 2 hours before serving.

LATTE CHECKERBOARDS ( COOKIES )

Steps:

• In a large mixing bowl, beat butter with electric mixer 30 seconds.
• Add sugar, baking powder and salt. Beat until combined.
• Beat in the egg and vanilla until combined.
• Beat in as much of the flour as you can with the mixer.
• Stir in any remaining flour with wooden spoon.
• Divide dough in half.
• Mix coffee powder and water; knead into one portion of dough.
• Shape each dough portion into rectangular 6 x 2 inch log.
• Wrap logs in waxed paper or plastic wrap; chill 1 hour.
• With a sharp knife, cut each log lengthwise into four slices.
• Alternating colors, stack slices to form two four-layer logs.
• Press together to seal layers.
• Wrap logs in paper or plastic wrap, and chill 30 to 60 minutes, or until firm.
• Place logs on a cutting surface with the solid color facing up.
• Using a sharp knife, cut each log lengthwise into four slices. (Each will have four layers in alternating colors.)
• Stack four slices of dough, alternating colors for a checkerboard effect.
• Repeat with remaining slices for second log.
• Trim edges to straighten.
• Wrap and chill for 1 to 2 hours, or until firm.
• Cut each log crosswise into 1/2-inch-thick slices.
• Place slices 2 inches apart on ungreased cookie sheets.
• Bake in a 375F oven for 10 to 12 minutes, or until edges are lightly browned.
• Transfer cookies to wire racks and let cool.

TROPICAL CHECKERBOARDS

Steps:

• beat butter 30 seconds.
• beat in sugar, baking powder and salt.
• beat in egg and vanilla, beat in flour.
• divide dough in half.
• knead almond extract and orange food color in half. knead coconut extract and yellow food color in other half.
• shape each colored portion into rectanglar logs, 6 inches long by 2 inches wide. wrap each log in wax paper. chill 1 hour.
• cut each log length wise into 4 slices.
• alternating colors stack slices to form 2 four layor logs. press together to seal with wax paper. chill for 1 hour.
• place logs on cutting surface with solid color facing up. using a sharp knife cut each log lengthwise four times. stack four slices of dough making a checkerboard.
• Combine coconut and nuts, roll logs in mixture. chill for 1-2 hours.
• preheat oven to 375.
• slice logs 1/4 inch thick. place 2 inches apart on ungreased cookie sheet.
• bake 10-12 minutes.
• transfer to wire rack.