Kiwi Lime Quick Bread Food

NEW ZEALAND KIWI BREAD

Steps:

• Pare the kiwi and chop enough to make 1 1/2 cups. Place chopped fruit in a 2 quart pan, add sugar and lemon peel. Bring to a boil, stirring until fruit loses some of its color. Allow to cool.
• Beat eggs and oil well. Blend together flour, baking powder and salt.
• Add the baking soda to cooked kiwi mixture. Stir until bubbles form. Add this to the egg mixture and then add flour mixture to it. Stir until dry ingredients are moistened.
• Spoon mixture into a well greased loaf pan. Bake at 350 degrees about 55 minutes. Cool in pan 10 minutes and turn out onto wire rack.
• Make icing with powdered sugar and lemon juice. Spoon over loaf.

KIWI QUICK BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9 X 5 X 3 loaf pan.
• Sift together flour, baking powder baking soda and salt and set aside.
• In large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time to creamed mixture beating well after each one. Stir in kiwis. Fold in dry ingredients gently, stirring only until batter is completely moistened. Spoon batter into pan and bake for 55-65 minutes or until toothpick inserted comes out clean. Cool for 10 minutes on wire rack. Remove from pan and continue cooling on rack.

KEY LIME BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Beat in lime zest, juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts. , Transfer to 2 greased 9x5-in. loaf pans. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. , Combine confectioners' sugar and enough lime juice to reach desired consistency; drizzle over warm bread. Cool completely., Freeze option: Do not make glaze. Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature. Prepare glaze as directed.

KIWI TART

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.
• Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes.
• Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.
• Spread cream cheese filling in cooled shell and top with kiwi slices.

KIWI LIME QUICK BREAD

Steps:

• Preheat oven 350*.
• In bowl mix flour, sugar,baking powder and baking soda. Set Aside.
• In another bowl, mix eggs, cream cheese, vanilla, vegetable oil. Mix by hand or with mixer.
• Add kiwi fruit and juice, lime zest and lime juice.
• Add dry ingredients to wet ingredients a little at a time.
• Add 1/3 cup water and mix.
• If batter is too stiff to spread, add more water to total to 1/2 cup.
• Note: Depends on the size of the kiwis and the juice.
• Spray Pam in (2) 11 X 8 pans.
• Spread in Pans.
• Bake 20 to 25 minutes until top springs back when gently pressed with finger in the middle of the pan.
• Cool before serving. Cover top with plastic or foil.
• I freeze one pan, double wrapped and then freezer sacked.
• Flavor intensifies if refrigerated and served the next day.
• Note: You may use a 9 X13 pan but the bread will be higher and you will have to cook at least 10 minutes longer.

KIWI LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Put the graham crackers and most of the macadamia nuts in the bowl of a food processor and process until smooth. Add the butter and sugar and process again to combine. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool slightly while you make the filling.
• For the filling: In the bowl of a stand mixer, add the lime zest and juice and egg yolks and mix until combined. Add the condensed milk and mix on high until smooth and thick. Pour the mixture into the crust and bake until no longer jiggly, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour, more if possible.
• For the topping: Pour the cold heavy cream into a clean mixer bowl. Add the sugar and beat on high speed until the whipped cream is very stiff.
• Slice the kiwis and cover the surface of the cooled pie with the slices. Spread the whipped cream on top. Slice the remaining kiwi slices in half and decorate the top of the pie with them. Chop the remaining macadamia nuts, sprinkle on top and serve.