Key Lime Pie Poke Cake

Key Lime Pie Poke Cake


Prep Time: 20 min

Total Time: 1 hour 55 min

Makes: 15 servings



1 box Betty Crocker® SuperMoist® white cake mix

1 1/4 cups water

1 tablespoon vegetable oil

4 eggs


Key Lime Filling

1 can (14 oz) sweetened condensed milk (not evaporated)

3/4 cup whipping cream

1/2 cup Key lime juice or regular lime juice

1 teaspoon grated lime peel

4 drops yellow food color

1 drop green food color


Frosting

1 container (12 oz) Betty Crocker® Whipped vanilla frosting

2 teaspoons grated lime peel








1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4. In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.

High Altitude (3500-6500 ft): No change.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Kitchen Tips

Key lime pie is not green in color unless food color is added. If you'd prefer a greener filling in this cake, add a couple drops of green food color to the filling before pouring it over the cake.



If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.

Nutrition Information:

1 Serving: Calories 390

Yeast Rolls to Freeze -Wheat and/or Seeded

Seeded Dinner Rolls


Makes about 75 rolls



■1/2 cup warm water

■3 packages dry yeast

■1 tablespoon white sugar

■2 cups quick cooking oats

■½ cup flax seed

■½ cup sunflower kernels

■2 cups whole wheat flour

■4 1/2 cups warm water

■1 1/2 tablespoons salt

■2/3 cup brown sugar

■2/3 cup vegetable oil

■10 ¼ cups bread flour

Directions:



■In a mixing bowl place ½ cup warm water, tablespoon of sugar, ¼ cup of bread flour, and yeast. Stir together gently. Allow to proof for five minutes. In five minutes, it should be bubbly and noticeably larger in size.

■Add all other ingredients except bread flour. Beat for about a minute with electric mixer, until well combined. Slowly add bread flour two cups at a time, mixing well with a dough hook after each addition (can use regular paddle if you don’t have a dough hook). Add enough flour so that the dough forms a ball and pulls away from the sides. This will usually be anywhere from 8-10 cups. Dough will be sticky

■Place dough in LARGE oiled bowl and turn to coat. Cover with dish towel and let sit in a warm spot for 45 minutes to an hour, until doubled in size. Pull off 1 ½ inch balls of dough and place on baking sheets lined with waxed paper or parchment paper which has been sprayed with cooking spray. Cover and seal well and freeze until firm. Remove from sheets and place in zipper seal bags, returning to freezer immediately.

To bake: Remove desired amount of dough balls from freezer. Place each dough ball in a greased muffin cup. Cover with dish towel and allow to rise in warm place until doubled in size. Bake at 350 for 15-20 minutes, or until browned and done.



To bake rolls from unfrozen dough (the day you make the dough): Place dough balls in greased muffin cups. Cover and allow to rise for about an hour or until doubled. Bake as instructed above.

Bacon Breakfast Pizza

Bacon Breakfast Pizza


■1- 8 count can crescent roll dough

■3 cups shredded hash browns (can used cubed)

■dozen eggs

■1 cup shredded cheddar

■6 slices bacon (more or less, depending on what you have on hand)

■Salt and Pepper to taste

■Optional: Other toppings of your choice. Examples are: Onions, mushrooms, other meats, other vegetables, etc

Cook bacon and set aside. Spray a 9×13 inch pan with cooking spray. Place crescent roll dough in the bottom of the pan, pinching seams together to seal. Spread frozen hash browns over dough. Salt and pepper to taste (I start with 1/2 tsp of each). Beat all eggs in a bowl and pour over hash browns. Sprinkle crumbled bacon over. Place in oven at 350 degrees for 40-45 minutes, or until set in center. Sprinkle cheese over top and return to oven just until melted. Serve warm.