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Lime Square Poets. 806 likes · 44 talking about this. Lime Square Poets hosts a free weekly online poetry event from Limerick & Cork, Ireland. Featured.
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Step 1. Arrange an oven rack in the center position and heat the oven to 350 degrees. Line an 8-inch square pan, preferably metal, with 2 sheets of aluminum foil, crossing one over the other and pressing the foil into the corners and up the sides. Butter the bottom and sides of the foil, and set the pan aside. Step 2.
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PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray an 8x8 square baking pan with cooking spray and line with parchment paper, set aside. CRUST: In a small bowl, stir together the graham cracker crumbs, ground pecans, sugar, and cinnamon. Add the melted butter and stir to combine.
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To make the pastry base. Using a pastry cutter or in a food processor blend together the butter sugar and flour. Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan. Bake for 20 to 25 minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware)
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Press into ungreased 8x8x2 or 9x9x2 inch baking pan, building up 1/2 inch edges. Bake 20 minutes. Beat remaining ingredients unil light and fluffy,about 3 minutes,pour over baked layer. Bake until no indentation remains when touched in the center, about 25 minutes. Cool and then sprinkle with powdered sugar. Cut into 1 inch squares.
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Preheat the oven to 350 degrees F. Line an 8 x 8-inch pan with foil and coat lightly with cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil, salt, and powdered sugar together on medium speed until smooth.
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Directions. In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a greased 13x9-in. dish. In a small bowl, beat cream cheese until smooth. Beat in sugar, and lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping.
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Step 1. Make the crust: Combine flour, sugar and salt in a bowl and toss to combine. Rub in butter until dough comes together in clumps; add a trickle of cold water if mixture seems dry. Press dough into a 9-by-13-inch baking pan. Prick all over with a fork and refrigerate for at least 30 minutes, or overnight. Step 2.
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Preheat oven to 350 degrees Fahrenheit. Lightly grease or line an 11x7-inch or 8 to 9-inch square glass baking dish with parchment paper that overhangs 2-inches on both sides. To make the crust: Combine the flour, powdered sugar, salt and butter in a food processor. Pulse until mixture resembles fine crumbs.
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Make the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until smooth, about 1 minute. Beat in the egg yolks. Scrape down the sides of the bowl as needed. Beat in the sweetened condensed milk, key lime juice, and lime zest until combined.
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Instructions. RESERVE 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. Refrigerate until ready to use. ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Add ice; stir 2 min. or until thickened.
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Lime Square Poets is a group of poets who meet regularly on Zoom to share their work and enjoy guest readings by featured poets. Whether you are a seasoned poet or a beginner, you are welcome to join their friendly and supportive community. Visit their website to find out more about their upcoming events and how to participate.
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Preparation. Mix flour and powdered sugar together and cut in butter with forks until butter is in about peasize pieces. Pat into 9″x13″ baking pan. Bake at 350 degrees F for 20 minutes. Mix sugar and flour together, add eggs, lime juice and zest and beat together until well mixed. Pour over crust and continue to bake for 25-30 minutes.
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For the graham crumb base. Mix together the butter, sugar and graham cracker crumbs. Lightly grease and line a 9x13 inch baking pan with parchment paper. Press the crumb mixture evenly into the prepared pan. For the Lime Chiffon layer. Combine boiling water and jello, stir until dissolved.
