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.”

Raspberry White Chocolate Swirl Cheesecake

My daughter made this for Christmas this year.  It is so pretty and so delicious!  You might want to double the sauce for extra when you serve it.

• 1 (10-oz.) pkg. frozen raspberries
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 1 cup chocolate cookie crumbs (from about 22 cookies)
• 3 tablespoons plus 1/2 cup sugar
• 1/4 cup butter, melted
• 2 cups white chocolate chips
• 1/2 cup half and half
• 3 (8-oz.) pkgs. cream cheese, softened
• 3 eggs, room temperature
• 1 teaspoon vanilla extract

To make sauce:

Combine raspberries, sugar, cornstarch, and water in a saucepan; bring to a boil, and cook until sauce thickens, about 5 minutes.  Pour through a mesh strainer to remove seeds.

To make cheesecake:

Preheat oven to 325 degrees.

Mix together cookie crumbs, 3 tablespoons sugar, and butter in a bowl.  Press mixture into bottom of a 9-inch springform pan.

Melt white chocolate chips with half and half in a metal bowl set over a pan of simmering water, stirring occasionally until smooth.

Gently beat cream cheese and remaining 1/2 cup sugar with an electric mixer at low speed until smooth.  Beat in eggs 1 at a time.  Stir in vanilla and chocolate mixture.  Pour half of batter over crust, and drizzle 3 tablespoons sauce over it.  Add remaing batter, and spoon 3 tablespoons sauce on top.  Swirl batter with knife tip to create marbling effect on top.

Bake until center jiggles slightly and edges are puffed, 40 to 45 minutes.  Cool at room temperature 1 1/2 to 2 hours.  Cover with plastic wrap, and refrigerate 7 hours (or overnight) before removing from pan.  Serve with remaining sauce.

Makes 16 servings.

“Fear fades when we trust our Father.”

Peach Cobbler

Very delicious dessert that is very simple to make.  Use any fresh or frozen fruit of your choice.

• 8 tablespoons butter
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 4 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or 2 (12-oz.) packages of frozen fruit).
• 2 tablespoons sugar

Adjust oven rack to upper-middle position, and heat oven to 350 degrees.

Put butter in a 9″ x 13″ baking pan, set in oven to melt.  When butter has melted, remove pan from oven.

Whisk flour, sugar, baking powder and salt in bowl.  Add milk, whisk to form a smooth batter.  Pour batter into pan, then scatter fruit over batter.  Sprinkle with remaining 2 tablespoons sugar.

Bake until batter browns and fruit bubbles, 50 to 60 minutes.  Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Serves 8.

**You may a make a smaller recipe by cutting in half and putting it in a 8-inch square baking pan.  Serves 4.

“The blood of Christ washes away our sins.”