Lemon Curd Tartlets
I took these to a church dinner tonight and they were devoured. This would also be a simple little dessert for Easter. For a quicker dessert yet, buy your lemon curd.
- 3 eggs
- 1 cup sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1/4 cup butter, cubed
- 1 pkg. (1.9-oz.) frozen miniature phyllo tart shells, thawed
- Fresh raspberries, mint leaves and/or sweetened whipped cream, opt.
In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter, cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl, cool for 10 minutes. Cover and refrigerate until chilled.
Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.
Makes 15 tartlets.
* I had quite a bit of lemon curd left, so I think you could buy a second box of phyllo shells and use it up or you could use it for something else.
“God can use you at any age – if you are willing.”
Chocolate-Dipped Peanut Butter Bugles
I don’t know what I was thinking the day I made these. My goodness, they were time consuming! But man-o-man, they are gooood!!! They are the best eaten cold. Keep them in the fridge.
- 1 cup peanut butter
- 1/4 cup powdered sugar
- 1 (7.5-oz.) bag of Bugles
- 1 (12-oz.) bag chocolate chips
Combine peanut butter and powdered sugar with electric mixer until creamy. Fill a piping bag or plastic zip-top bag with peanut butter mixture (if using zip-top bag, snip a small hole in one corner). Pipe peanut butter mixture into each Bugle until just full. (You won’t be able to use all of the Bugles, because some are duds with flat openings, but that’s okay, you’ll have enough good ones.) Melt chocolate chips, and dip open ends of stuffed Bugles into chocolate. Set each on aluminum foil or parchment paper for several hours, until chocolate is firm again. Refrigerate.
“May the memory of our earthly place point us with hope to our heavenly place.”
When I made this, I thought it was going to be way too spicy for me. But not. Very delicious! Other than the marination, it was pretty quick and easy. Something a little different other than the norm.
- 1/4 cup orange juice
- Juice from 1 lemon
- 4-6 salmon fillets
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Combine orange juice and lemon juice, and pour into a large zip-top bag. Add salmon fillets, and marinate 2-4 hours in refrigerator.
Cover a large baking sheet with aluminum foil, and spray liberally with cooking spray. Combine brown sugar and remaining ingredients, then add to a pie plate or other deep dish. Remove salmon fillets from marinade, and shake off any excess. Dredge fillets in spice mixture (on both sides), and place on prepared baking sheet. Bake at 425 degrees for 15 minutes, or until salmon is done and flakes easily with a fork.
“Jesus is the hope that calms life’s storms.”
Parmesan Baked Potatoes
I made these for dinner tonight to go with our salmon and they were delicious. I think this will be what I make for Easter this year. They are so quick and easy.
- 6 tablespoons butter, melted
- 3 tablespoons grated Parmesan cheese
- 8 medium unpeeled red potatoes (about 3 lbs.), halved lengthwise*
Pour butter into a 9 x 13-inch baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered, at 400 degrees for 40-45 minutes or until tender.
*If you use smaller potatoes, baking time will be less. Just test by sticking a knife into the middle of a potato and it should slide right in and out.
“God’s justice and mercy intersect at the cross.”