I found a deal at my local thrift store-three silicone liners for cookie sheets, brand new, for only 99 cents. When you consider these usually run as much as $7-10 EACH, it’s no wonder I was excited.
I consider these non-stick mats essential kitchen tools. They prevent cookies from getting too brown while baking. They are oven safe up to 440*. They release chocolate dipped goodies or sticky caramel like a dream. I use them in place of disposable parchment paper. I hand wash them with mild soap and roll up in a clean dish towel until they are completely dry.
I had to laugh when I opened the package. There was an orange one wrapped around 2 others, one turquoise and one lime green.
In my daughter’s senior year of high school she casually mentioned she wanted to decorate her college dorm room in a turquoise and lime green color combo. From that point on, I honed in on anything and everything turquoise and lime green. Can you spell the word excessive? It begins with the letters S-U-E.
I bought trash cans, paper clips, bedding, snap-top containers of every size. I bought so much over time that I lost track of what I had. If it was turquoise and lime green, I was on it like ‘white on rice.’
When I mentioned my thrift store find to my daughter, she said, “Those colors will haunt me ‘til the day I die.” LOL My excessive tendencies haunt me, too, Emily!
Believe it or not, I have learned to ponder my potential purchases. I feel a little smug when I leave a store after seeing something I might like to have, but can live quite well without, thank you very much!
I’m sharing today the recipe for a Lime Coconut Cheesecake. This make-ahead dessert would be wonderful for a St. Patty’s Day celebration or Spring get together. This is one ‘lime green’ that won’t come back to haunt me.
LIME COCONUT CHEESECAKE
1-1/2 c. flaked coconut
3 T. ground almonds (grind first, then measure)
2 T. all-purpose flour
3 T. butter, melted
1 (3-oz.) pkg. lime gelatin
1/4 c. cold water
3/4 c. sugar
2 (8-oz.) pkgs. cream cheese, softened
1/4-1/3 c. lime juice
1 T. lime zest, grated
green food color, optional
1-1/2 c. whipping cream, whipped OR 3 c. whipped topping (need extra for garnishing)
Combine coconut, nuts and flour; add butter. Press into the bottom of a 9″ springform pan. Bake @ 350° for 10-15 minutes or until crust is golden brown around the edges. Allow to cool.
In a saucepan, sprinkle gelatin over cold water. Stir in sugar and heat until both are dissolved. Remove from heat and set aside.
In a mixing bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and grated zest. Now is the time to tint the filling to get the color you want.
Fold in the whipped cream and pour over into crust. Refrigerate until set. Carefully run knife around edge to remove side of pan. Garnish with whipped cream and fresh or candy lime slices.
This dessert can be done in muffin tins with aluminum cupcake liners, but it you will need to double the amount of the crust to compensate. Yield: 12 slices or 20 cupcake size desserts.
Note: Limes can be purchased on sale, washed and frozen whole in freezer bags. Thaw briefly in microwave, then finely grate peel to obtain the zest. Avoid grating the white pith-It’s bitter. Remove juice when completely thawed. A lime will yield about 1/2 T. of zest and 2-3 T. of juice. (1/4 cup juice is 4 T.)