July 2023 – Lime

Cool Lime Salad

Gloria Dougherty, Akron

“If you want a dessert in a hurry, this is the one to make.”

  • 8 oz. can crushed pineapple, undrained
  • ½ package lime Jell-O
  • 1/3 cup cottage cheese
  • ½ cup Cool Whip, thawed

In a small saucepan, bring pineapple to a boil. Remove from heat and stir in Jell-O until dissolved. Cool to room temperature.

Stir in cottage cheese and Cool Whip. Pour into three custard cups and chill.

Lime Cooler Bars

Pat Roth, Ephrata

  • 2½ cups flour, divided
  • ½ cup confectioners sugar
  • ¾ cup cold butter, cubed
  • 4 eggs
  • 2 cup sugar
  • 1/3 cup lime juice
  • ½ teaspoon grated lime peel
  • ½ teaspoon baking powder
  • additional confectioners sugar

In a large bowl, combine 2 cups of flower and confectioners sugar. Cut in the butter until the mixture resembles coarse crumbs. Pat into a greased 13”x9” baking pan. Bake at 350°F for 20 minutes or until lightly browned.

In a large bowl, whisk the eggs, sugar, lime juice and peel until frothy. Combine the baking powder and remaining flour. Whisk in the egg mixture and pour over the hot crust. Bake for 20 to 25 minutes or until light golden brown.

Cool on a wire rack. Dust with confectioners sugar and cut into squares.

Makes about 3 dozen.

Cherry Limeade Sweet Tea

Pat Roth, Ephrata

  • 8 cups water
  • 6 tea bags
  • ¼ cup sugar
  • 12 oz. can frozen limeade concentrate (thawed)
  • 1 cup chilled cherry juice blend

In a Dutch oven, bring the water to a boil and remove from the heat. Add the tea bags and steep covered for 10 minutes. Then discard the tea bags.

Stir in the sugar until dissolved. Cool slightly. Transfer to a pitcher and cool completely. After it is cool, add the limeade concentrate and the cherry juice to the tea. Serve over ice.

Makes 2½ quarts.

Lime Pie

Pat Roth, Ephrata

“I’ve made this pie for years. I had 4 children and this was their favorite dessert. They now make it for their family.”

  • 1 can sweetened condensed milk
  • 6 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 2 or 3 drops green food coloring
  • ½ pint whipping cream or 2 cups Cool Whip
  • 1 baked pie shell

Mix the first 4 ingredients. Whip the cream or use Cool Whip and fold into the creamed mixture.

Pour into the crust. Refrigerate for several hours or overnight.

Lime Salad

Lorraine Zimmerman, Ephrata

“Very refreshing!”

First Layer:

  • 2 cups hot water
  • 2 boxes lime (or orange) Jell-O
  • 2 cups cold water
  • 1 can crushed pineapple (drained, reserve juice)

Mix hot water and Jell-O until Jell-O is dissolved. Add cold water and pineapple. Pour into pan and let set until firm, but not totally hardened.

Second Layer:

  • 2 cups Cool Whip
  • 8 oz. cream cheese, softened

Beat together vigorously. Put on first layer. Chill.

Third Layer:

  • 2 cups liquid (pineapple juice and water)
  • 1½ cups sugar
  • 5 egg yolks
  • 4 tablespoons flour
  • pinch of salt

Mix well. Cook on the stove until thickened. Cool completely before putting on second layer.

Lime Delight

Lorraine Zimmerman, Ephrata


  • 8 oz. can crushed pineapple, undrained
  • ¼ cup lime gelatin powder
  • ½ cup cream-style cottage cheese
  • 1 cup whipped topping

In a small sauce pan, bring pineapple to a boil over medium heat.

Remove from the heat; stir in gelatin until dissolved. Chill until slightly thickened, about 30 minutes. Stir in the cottage cheese and whipped topping.


Yields: 2 servings

John Deere Drink

Brenda Weaver, New Holland

“Delicious! A favorite drink!”

  • 2 packages lemon-lime Kool-Aid
  • 2 cups sugar
  • 2 quarts water
  • 1 large can pineapple juice
  • 1 liter Sprite

Mix all ingredients together, except the Sprite. Add 1 liter Sprite before serving.

Kiwi & Tomato Salad

Mary Ann Dell, East Earl

  • 1 head red leaf lettuce
  • 1 endive
  • 1½ tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1½ teaspoons lime juice
  • ¼ teaspoon dry mustard
  • ¼ teaspoon salt
  • 1 large tomato, sliced
  • 1 kiwi, pared & sliced
  • 2 tablespoons chopped pecans

Separate lettuce and endive into leaves; thoroughly wash and set aside. In a small bowl, whisk together oil, vinegar, lime juice, mustard and salt; set aside.

Arrange lettuce and endive on a serving plate, top with tomato and kiwi slices. Drizzle dressing over salad and sprinkle with pecans.

Makes 6 servings.

Double Lime Cheesecake

Mary Ann Dell, East Earl

  • 12 oz. cream cheese, room temperature
  • ¾ cup sugar
  • 2 eggs
  • ¼ cup fresh lime juice
  • 1 teaspoon grated lime peel
  • 2 teaspoons vanilla, divided
  • 9” graham cracker crust
  • 1 cup sour cream
  • 2 tablespoons sugar

Preheat the oven to 350°F. Blend cream cheese, 3/4 cup sugar, eggs, lime juice, lime peel and 1 teaspoon of vanilla until smooth. Pour mixture into crust. Bake until cake filling is just set (about 35 minutes). Cool cheesecake slightly.

Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes.

Cool. Refrigerate cake overnight. Cut into wedges and serve.

Makes 8 servings.