Sweet Potato Pie with Gingersnap Crust

I am so happy that I am getting better at making up baking recipes, because they are so much harder! So my pregnant sister requested Sweet Potato Pie for Thanksgiving and I, of course, will oblige her. So here is my recipe for Sweet Potato Pie....you will NOT be dissapointed!

Sweet Potato Pie with Gingersnap Crust

Crust:
30 gingersnap cookies ( I used keebler), crushed in food processor
7 Tbsp. butter, melted

Preheat oven to 325 degrees F. Mix gingersnap crumbs with melted butter and put in a 9 inch pie plate and press in and up the sides. Bake at 325 degrees F for 15 minutes.

Filling:
3 med size (about 1 and 1/2 lbs) sweet potatoes, cooked and peeled
1/4 C butter, softened
1 (14 oz can) sweetened condensed milk
1 Tbsp orange zest
1 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
pinch ground ginger
pinch ground cloves
1/4 tsp salt
2 eggs, slightly beaten
1 Tbsp mascarpone cheese

Preheat oven to 350 degrees F. In large mixer bowl, beat cooled peeled sweet potatoes with butter until smooth. Add remaining ingredients and mix well. Pour into cooled pie crust and bake 50-55 minutes until toothpick inserted into middle is dry. Cool and serve. I usually make this a day ahead

Pollo Boracho (Drunken Chicken) with a Mango Cucumber Salsa

4 skinless, boneless chicken breasts

Marinade:

2T tequila blanco
Juice of 2 limes
zest of 1 lime
salt and pepper
3 T EVOO
1/2 C Cilantro, chopped
2 cloves garlic, minced

Combine all marinade ingredients and whisk. Place chicken and marinade into large ziploc bag and massage bag to assure that marinade covers the meat. Marinate for about 15 minutes, do not marinate too long, lime juice will start to cook (aka toughen) the chicken.

Mango Cucumber Salsa

1 cucumber, peeled, seeded and diced
2 mangos, peeled and diced
1/2 small red onion diced small
1 plum tomato, seeded and diced
1/2 Jalepeno, very small dice (almost minced)
juice and zest of 1 lime
drizzle of EVOO
1/2 C Fresh Cilantro, chopped fine

Combine all ingredients and let sit in fridge while marinating and cooking chicken. Cook chicken in grill pan or saute pan until done, discard marinade. Top with Mango Cucumber Salsa.

Creamed Spinach

I love real creamed spinach from a steakhouse, but it's not exactly a health food. This recipe is a little better, because I make a roux with fat free milk and use a tiny bit of heavy cream....hope you like it!

Creamed Spinach

10 oz package frozen spinach, thawed and all moisture squeezed out
1 Tbsp unsalted butter
1 small clove garlic, minced
1 and 1/2 Tbsp of flour
3/4 C fat free milk
1 oz (2 Tbsp) heavy cream
pinch of ground nutmeg
1/4 C Parmesan Cheese
salt to taste

Melt butter over medium heat in saucepan, add garlic and saute 1 minute. Add flour and whisk. Cook about 2 minutes until golden. Add milk and heavy cream, and whisk constantly so no lumps form. Cook on medium high until thickened and coats the back of a spoon. Add nutmeg, parmesan and salt. Stir until cheese is melted. Add drained thawed spinach and stir. Cook until heated through.

Creamy Two Tomato, Mushroom, and Meatball Casserole

1 lb. whole wheat pasta of your choice (I used fusilli)
1 T Evoo
2 lg cloves garlic, minced
1/2 tsp crushed red pepper
8oz baby bella mushrooms, sliced
1/2 C dry sherry
2 T tomato paste
1/4 C marinara sauce of your choice
6 oz low fat cream cheese, sliced
2 Tbsp fat free half and half
10 pre-made turkey meatballs (I like Shady Brook Farms), cut in half
3/4 C fresh grated parmesan cheese
3/4 C shredded mozzerella, part skim
1/2 pint grape tomatoes, quartered

Preheat oven to 350 degrees F

Bring large pot of salted water to a boil. Cook pasta according to package directions (whole wheat pasta takes a little longer...about 11-15 min), drain, toss with a little butter

While pasta is boiling, Saute garlic and red pepper flakes over med heat 1-2 min. Add mushrooms and stir. Add dry sherry, increase temp and bring to simmer and allow to cook down, about 5 minutes, or until mushrooms are cooked. Add tomato paste and marinara sauce and stir. Add cream cheese and allow to melt. Add fat free half and half and add parmesan cheese. Stir until melted. Stir in pasta and meatballs. Place in baking dish, sprinkle with mozzerella cheese and grape tomatoes and cover. Bake 25-30 min until cheese is melted.

Whole Wheat Zucchini Bread

I was looking for a healthy Zucchini Bread...looked at a bunch of recipes and this is what I came up with. I am proud of myself, because I am not good at making up recipes for baked goods. This came out great. Was not too sweet, if you would like it sweeter, add 1/2 cup more brown sugar. I thought it came out great. Healthy, moist and tasty!

Whole Wheat Zucchini Bread

3 large eggs, beaten
1/2 C vegetable (or canola) oil
4 oz (1/2 C) cinnamon apple sauce
1 and 1/2 C light brown sugar
3 C grated zucchini
2 tsp vanilla extract
3 C Whole Wheat Flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 C chopped walnuts

Preheat oven to 350 degrees F
Mix eggs, oil, applesauce, brown sugar, zucchini and vanilla extract in large bowl. In separate bowl mix flour, baking soda, baking powder, salt and cinnamon. Slowly add dry ingredients to wet ingredients and mix well. Fold in walnuts.

Pour into loaf pan until filled halfway. This will leave you with a little more batter. I made 5 muffins out of it. Place loaf and muffins in oven. Take muffins out after about 20-25 min (until a toothpick inserted comes out clean). Cook the bread for an additional 70-75 minutes. Until a toothpick inserted comes out clean. Allow to cool in pan and then remove.

Filet Mignon with Chimichurri Sauce

Not sure if this is authentic, there were so many different recipes. I put one together using what ingredients I thought were in it and that I liked. Adjust the amount of jalepeno if you do not like it spicy...I used 1 whole one, and it was pretty spicy.

Filet Mignon with Chimichurri Sauce

2 (3-4 oz) Filet Mignon Steaks

Cook until desired doneness and top with Chimichurri sauce.

Chimichurri Sauce:
2 C fresh flat leaf Parsley
1 and 1/4 C fresh Cilantro
1 Jalepeno, roughly chopped (if you do not like it too spicy, use 1/2)
1 tsp sea salt
Juice and zest from 1 lime
1 clove garlic, minced
1/2 C Extra Virgin Olive Oil
2 T red wine vinegar

Put all ingredients in food processor and blend until the consistency of pesto. Usually there are onions in this, I forgot to buy them, so I left them out...if you want to use them, I would use 2 small or 1 large shallot.

Harvest Whole Wheat Pasta with Escarole & Butternut Squash

This was a Wegman's recipe...I almost followed it to a "T" but I had to make some changes ( ;
It was really delish! Great fall recipe...and before you say, "I dont like escarole." Neither do I, but it was great in this recipe...I am publishing this just as it was written (with my additions in parenthesis). It uses pre-prepped veggies and stuff...you will have to improvise if you do not have Wegman's near you.

Harvest Whole Wheat Pasta with Escarole & Butternut Squash

2 Tbsp Pine Nuts (toasted)
1/2 box Whole Wheat Fusilli (I used Wegman's brand) prepared per pkg directions, keep warm
1 pkg (20 oz) Cleaned and Cut Butternut Squash, cut into 3/4 inch dice
1/2 red onion, peeled, 1/2 inch dice (1 1/2 cups)
1 Tbsp Wegmans Basting Oil (or another oil with garlic and herbs)
salt and pepper
1 pkg (15 oz) Fresh Chopped Escarole
1 pkg (4 oz) Citterio Mini Cubes recipe ready pancetta
3 cloves garlic, minced
1/2 C dry white wine
1 (13 oz) container Wegmans Italian Classics Alfredo Sauce
1/4 C grated parmesan
Red pepper flakes to taste
2 Tbsp Shredded Parmesano Reggiano Cheese

Preheat oven to 450 degrees.
1. Toss Squash and onions with basting oil ( I needed a little more than 1 Tbsp) in large bowl. Season with salt and pepper. Spread in single layer on baking sheet. Roast 20 min (took me more like 35-40 min). Until vegetables are carmelized and tender. Stir frequently.

2. Blanch escarole 2-3 minutes in lg pot of salted boiling water. Drain. Transfer to bowl of ice water. Drain well and set aside.

3. Saute Pancetta in skillet with a small bit of olive oil on Medium. Cook, stirring, 3-5 minutes, until crisp and brown. Remove from pan, drain on paper towels. Return to pan. Add garlic, cook stirring 1-2 minutes until tender.

4. Add wine. Cook, stirring to loosen browned bits on bottom of pan. simmer about 4 minutes, until liquids are reduced by half. Stir in alfredo sauce. (Add 1/4 C parmesan and red pepper flakes)

5. Bring to simmer, add escarole and black pepper to taste. Stir to blend. Add pasta, toss until well combined. Stir in squash and onions then pine nuts..top with remaining shredded parmesan cheese.

The Return of Seafood Sundays with Pan Seared Scallops with Creamy Vermouth Sauce over Whole Wheat Pasta

I love shellfish and I was cooking a different Shellfish recipe every Sunday...I have not done that in a couple of weeks...so I was craving some scallops and here we have it....a slightly healthier version of a creamy sauce...

Pan Seared Scallops with Creamy Vermouth Sauce Over Whole Wheat Fettucine

Creamy Vermouth Sauce:

1 Tbsp unsalted butter
1 clove garlic, minced
1 1/2 Tbsp flour
3 Tbsp dry vermouth
1 C (1% or skim) milk
1/4 C heavy cream
dash nutmeg
salt and pepper to taste
red pepper flakes to taste (optional)
1 C parmesan cheese
12.5 oz package of fresh whole wheat fettucine (or whatever pasta of your choosing)

Cook pasta according to package directions in salted water. While pasta is cooking...melt butter over med heat and add garlic, saute about a minute and add flour. Whisk to make a roux and cook until golden and no longer smelling like flour. Add vermouth and whisk until combined. Add heavy cream and milk slowly and whisk until smooth...continue to cook until thickened and coats the back of a spoon. Add dash nutmeg and salt and pepper to taste. Add red pepper flakes (if desired...I think it gives a nice little kick!). Toss sauce with pasta and set aside with lid on to keep warm.

Scallops:
canola oil (enough to coat the pan)
6 sea scallops, rinsed and patted dry
salt and pepper
tsp unsalted butter
couple of lemon wedges

Heat oil over high heat...season scallops with salt and pepper. Once ready place scallops in pan and DO NOT MOVE THEM! Or you wont get a nice sear. Cook for approx 2 minutes and flip over with tongs. Cook another minute or so until just done, do not overcook. Turn off heat and add butter and allow to melt and toss with scallops. Squeeze lemon juice over top. Plate fettucine and sauce and top with scallops and additional parmesan if wanted....Enjoy!

Farmer's Market Thursdays

these were beautiful heirloom tomatoes I got from the Farmer's Market


Here is what I did with the beautiful zucchini and yellow squash I bought:


I do not have a recipe for it...but basically I sliced 1 zucchini and 1 yellow squash into half moons and roasted with olive oil, sea salt and garlic paste in a 475 oven for 20 minutes or so...then adding about 1/2 a cup of heavy cream and roasting for another 10 min until the cream thickens and gets bubbly...broil if you want for a few minutes...then add fresh chiffonade of basil.

Farmer's Market Thursdays and Baked Chile Rellenos

I went to a great farmer's market in West End on Thursday and I am now starting another theme night....Farmer's Market Thursdays! I was so inspired by the beautiful vegetables that I bought that I made a whole meal based around them...and that is what I will do every Thursday.

That being said, I bought some lovely Poblano Peppers, and I love Chile Rellenos....but they are not good for the old waistline...so I found a baked version online and tweaked it...cannot remember the source, but it was this british guy who did the recipe via a video. Instead of just cheese I stuffed the Poblanos with my black beans ole (recipe link below) and a small bit of low fat cheddar...the egg white mixture when baked forms a crust, and adds more protein. That combined with the black beans makes for a healthy and filling meal.

Baked Chile Rellenos

1/2 recipe black beans ole: (save the remainder to make quesadillas)
http://skinnybitchininthekitchen.blogspot.com/2007/08/karens-black-beans-ole.html
1 recipe cilantro lime cream sauce (recipe to follow)
2 large Poblano Peppers
2 (1/2 inch thick) slices of low fat cheddar
flour for dusting
3 eggs, separated
2 T butter, melted but not hot
1/4 C cheddar jack, shredded
2 handfuls Doritos or tortilla chips, crushed (I used Jalepeno Popper Doritos)

Cilantro Lime Cream Sauce:
1 C low fat sour cream
juice and zest of 1 lime
1 jalepeno
handful fresh cilantro
1 clove of garlic, crushed
salt to taste

puree all ingredients in blender.

1. Roast Chiles in the oven under the broiler, set to high about 1-2 inches from the heat source, turning to char all sides...remove once entire pepper is charred and blistered. Place chiles (use tongs) in a paper bag and close. Allow to sweat 5 minutes. Preheat oven to 375 degrees F. While peppers are resting, start preparation of the black beans ole.

2. Peel outer burnt skin from chiles under running water. Make a 2-3 inch lengthwise slit in peppers (be careful not to cut all the way through...you just want an opening to stuff the peppers with. Open gently (I cannot stress this enough). Remove seeds and place about 1-2 Tbsp of cooled black beans ole in each pepper. Place cheese inside and close with wooden toothpicks or skewars. Dust chiles with flour. Beat egg whites on high until stiff peaks form. Gently fold in slightly beaten egg yolks and fold in melted butter (make sure it is not still hot or it will cook the eggs).

3. Spoon a coating of batter on bottom of greased glass pie plate or baking dish. Place stuffed chiles on batter. Spoon remaining batter over top of chiles. Sprinkle cheese on top and top with crushed doritos. Bake @ 375 degrees 17-20 minutes, until browned and eggs are set...broil if necessary. Serve with cilantro lime cream sauce.

Drunken Clams

These are like pimped out steamers...I used Little Necks, because that is what I like, but I like them a little more flavorful than just steamed in water...you can reserve the leftover broth (there is quite a bit) for a stock for clam chowder or like I did make it into a pasta sauce the next day.

50 live Little Neck clams
1/3 C Kosher salt (not iodized...which will kill the clams)
1 C Cornmeal
2 T unsalted butter
3 large cloves garlic (or to taste), minced
1 C dry white wine (the rule is 1/4 c per dozen roughly)
1/4 C fresh lemon juice (two lemons), plus extra lemons to squeeze over top
zest of one lemon
Red Pepper Flakes to taste (I used a lot and it gave it a nice kick)
fresh parsley (about 2 T), finely chopped

1/2 hour before cooking mix kosher salt, cornmeal and cold water to fill a very large bowl. Place the clams in gently and put back in fridge (this will get all the sand out). Then scrub the clams under cold running water with a stiff brush and place in another bowl and back in the fridge until ready to use.

Melt butter over medium heat in very large pot or stockpot. Add garlic and saute while stirring constantly for 1 min (you dont want burnt garlic). Add wine, lemon juice, lemon zest, red pepper flakes and stir..add clams gently in one layer to pan.

Bring liquid to a boil and then cover tightly and lower heat so it is gently simmering. You will let them steam til all clams open (took me about 11 minutes). Discard any clams that did not open once most of them have. Sprinkle fresh parsley over top of clams.

To serve: Place clams in a bowl and ladle broth over top. Serve with some warm crusty sourdough to sop up the broth after...Squeese lemon juice over top and voila!

PB and J Bars

So this recipe is lifted from Ina Garten (Barefoot Contessa)....almost verbatim.. you know me...I cant just make a recipe the way it is specified. I used my own homemade strawberry jam instead of the raspberry that she used. The jam is embarrassingly easy...the recipe is in any package of pectin...strawberry freezer jam...the worst part is the chopping of the fruit. It is soooo worth it! They taste like a grown up version of the kiddie favorite!

Ina Garten's Peanut Butter and Jelly Bars

Ingr:
1/2 lb (2 sticks) of unsalted butter, softened
1 and 1/2 C sugar
1 tsp vanilla extract
2 large eggs, whisked
2 C (18oz container) peanut butter ( I like Jiff)
3 C all purpose flour
1 tsp baking powder
1 and 1/2 tsp kosher salt
1 and 1/2 C (18 oz) rasberry jam (I used my homemade strawberry jam...rasp jam eww with pb)
2/3 C salted peanuts, coarsely chopped

Directions:
Preheat oven to 350 degrees F.

Grease a 9 X 13 in pan ( I just used non stick aluminum foil...worked great!)

In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar on med. speed until light and yellow, about 2 min. With the mixer on low, add the vanilla, eggs, and peanut butter and mix until all ingr. are combined.

In another bowl, sift together flour, baking powder, and salt. Wiht the mixer on low, slowly add the flour mixture to the peanut butter mixture, mix until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or spatula. Spread the jam evenly over hte dough. Drop small globs of remaining dough evenly over the jam. Sprinkle wiht chopped peanuts, and bake for 45-50 min, until golden brown. Cool and cut into squares.

Fresh Summer Salsa

I love fresh salsa, but I always thought it was so much work, it's not and it is soooo worth any little bit of effort it takes: *(warning....spicy, if you dont like it spicy, decrease Jalepeno to a half or remove the seeds)

Karen's Fresh Summer Salsa

4 med vine ripened tomatoes,
1 large or 1 and 1/2 small jalepenos, roughly chopped
2 shallots, cut up
2 cloves garlic, minced
2 T Lime Juice (juice of 2 limes)
2 tsp olive oil
1/2 c fresh cilantro
1 tsp Balsamic Glaze (Blaze makes a good one and now Wegman's has one too)
salt to taste

Peel and seed tomatoes (bring salted water to a boil and make an x in the top of the tomato...just barely piercing the skin...drop the tomatoes into the water and boil for about 30 sec until skin starts coming off...immediately drain and put into a bowl of ice cubes and water to cool for a few seconds....peel off skin, it should come off like a jacket...cut in half and squeeze seeds out with fingers, discard seeds).

In food processor, add garlic, cilantro, shallots, and jalepeno, pulse until chopped into fine pieces. Scrape down bowl and add remaining ingredients except salt and process until desired consistency. Season with salt to taste

Spicy Crabby Cakes

I went to the Belmar Seafood Fest and had some mediocre crab cakes, I thought, I can do better than this....I liked how they turned out.

Ingredients:
1 lb lump crabmeat (Costco has a great one)
1 Jalepeno, finely chopped
2-3 cloves garlic, minced
2 slices hearty white bread (I used a white whole grain), processed into breadcrumbs
1/2 tsp salt
1/4 tsp pepper
2 dashes cayenne
2 1/2 Tbsp Creole Mustard
1/4 C scallions (the green parts only, sliced thin)
2 Tbsp fresh lemon juice
tsp lemon zest
4 Tbsp low fat mayo
1 tsp Worcestershire sauce
1 1/2 tsp hot sauce
1/4 C vegetable oil
flour for dredging

1. pour crabmeat into strainer and pick out any shells/cartilage if needed (the costco one had none)
2. Combine crabmeat, scallions, salt, pepper,cayenne, jalepeno in a large bowl...careful not to break up the crabmeat too much
3. In another bowl, combine mayo, lemon juice, lemon zest, worcestershire sauce, garlic, mustard, hot sauce, whisk together until combined
4. Mix the two bowls together into the larger one (gently) and then gently fold in the breadcrumbs.
5. Form into patties (mine made about 9). and refrigerate for at least two hours.
6. Heat oil in skillet on med. I brushed the crabcakes with a little melted garlic butter (but this step is optional) and then dredge lightly in flour. Cook in oil about 5 minutes per side (can turn up to med high if not browning enough. Serve with
Horseradish sauce: (amounts approximate)
1/2 C sour cream
1-2 Tbsp horseradish
1/4 tsp dijon mustard
salt and pepper
Srachi chili sauce to taste (very spicy)

Hungry Girl Chicken

There is this new great website called www.hungrygirl.com and she makes healthy versions of unhealthy things. I made "fried" chicken, inspired by hungry girl.

2 chicken breasts (thin cut)
1/2 C egg beaters
1 T dijon mustard
1 C Fiber one cereal ground in food processor
1/4 parmesan cheese
thyme, garlic powder, cayenne, salt and pepper all to taste
Cooking Spray

Preheat oven to 400 degrees. Coat dish with cooking spray. Mix egg beaters and dijon mustard together in one bowl and ground fiber one, spices and cheese in another bowl. Coat chicken in egg mixture and then in breading mixture. Put in cooking dish and spray with cooking spray. Bake 10 minutes and turn and spray with cooking spray and cook another 10-15 minutes, until no longer pink inside.

White Corn Muffins with Jalepeno and cheese

1 1/2 C white corn meal
1 C flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 C sugar
1/2 tsp salt
1 C low fat buttermilk
1 egg, beaten
1/4 C vegetable oil
2 Jalepenos
1/2 C Monterey Jack cheese

Preheat oven to 400 degrees F. Mix all dry ingredients in large bowl. Add buttermilk, egg, oil and stir until moistened. Slice 12 slices from Jalepenos and chop the remainder. Add chopped Jalepenos to batter and stir. Fill muffin pans 3/4 full. Sprinkle cheese over each muffin and lay once slice Jalepeno on top of each. Bake 400 degrees for 20 minutes

Red Sangria

1 (750ml) bottle Malbec or other fruity dry red wine
3/4 C Capt Morgans Spiced Rum
1/4 C Triple Sec
1/2 C OJ
1/2 C sprite zero
2 T sugar
apples and oranges for garnish

mix all liquid ingredients the night before you need the sangria for best results. Cut apples into small cubes, and oranges into slices and add to mixture.

Whole Wheat Orzo with Tomato and Feta

1/2 lb. Whole Wheat Orzo (about 1 and 1/3 cups)
salt and pepper to taste
2 Tbsp Butter
1 C feta, crumbled
handful of parsley, chopped
1/2 pint grape tomatoes, halved
lemon zest and juice of one lemon

Cook orzo to package directions, drain. Melt butter and add feta until both are creamy and melted. Mix in cooked orzo, parsley, tomatoes and lemon zest and juice. Stir until combined and heated through. Serve hot.

Sweet Potato Bisque

Sweet Potato Bisque

2 T unsalted butter
3-4 cloves garlic, minced
1 tsp ground thyme
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
6 C chicken stock (or veg stock)
2 dried bay leaves
4 large sweet potatoes (about 1 and 1/2 lbs), peeled and cubed
1 Tbsp light brown sugar
1/2 C heavy cream
1/2 C fat free half and half
1 Tbsp dry sherry

red pepper flakes to taste
salt and pepper to taste

Melt butter over med heat and add garlic. Saute 1 minute (do not brown). Add thyme, cinnamon, nutmeg and stir another minute. Add stock, sweet potatoes, bay leaves, brown sugar. Stir and bring to a boil over high heat. Simmer over med to med high heat for about 20 minutes or until potatoes are very tender. Take out Bay Leaves and puree with Immersion Blender. Add cream and half and half. Add sherry and adjust seasonings if necessary. I toasted some pumpkin seeds and garnished with them.

Key Lime Trifle

So I had my family over for brunch, and for my father in law (who loves key lime pie) I made Key Lime Trifle....also a co worker just bought me a trifle dish. It is a time consuming recipe, but sooo worth it!

Key Lime Trifle

Lime zest
key lime poundcake (recipe follows), cut into squares
Tuaca Liquor
Key lime custard (recipe follows)
1 pint heavy whipping cream (whipped until stiff peaks form)

Assembly: Layer key lime custard, key lime poundcake, sprinkle poundcake with tuaca liquor and then contine layering in the same order. End with layer of poundcake, key lime custard, and whipped cream. Garnish with lime zest and graham cracker crumbs.

Key lime poundcake:

1 C butter
1/2 C shortening
2 C granulated sugar
5 eggs
3 C all purpose flour
1/2 tsp baking powder
1/2 C milk
1/2 C key lime juice
1 1/2 Tbsp vanilla extract
zest of one lime

Preheat oven to 325 degrees F. Grease and flour 10 inch tube pan. Mix flour and baking powder. Cream butter, shortening and sugar. Beat in eggs one at a time. Beat in flour and milk (alternating). Mix just until incorporated. Add lime juice and lime zest and vanilla. Pour into pan and bake for about 90 minutes or until toothpick comes out clean. allow to cool 10 minutes. Turn into wire rack. Once cooled, cut into cubes

Key Lime Custard

2 (14oz) cans sweetened condensed milk
1 Cup Key Lime juice
8 oz mascarpone cheese

Mix all ingredients together.