*Ms. Earle's Meyer Lemon Truffle Pie*
1- 9” pie crust baked as directed and cooled
1- 12oz white chocolate baking bar, chopped
2- 8 oz Neufchatel cream cheese, softened
1- 10oz jar Ms. Earle’s Meyer Lemon Curd
Place 1/2 cup meyer lemon curd and chopped white chocolate in 1 quart saucepan over low heat, stirring often to combine. Meanwhile in 1 quart bowl beat Neufchatel on medium speed until fluffy. Add melted white chocolate mixture and beat until well blended. Spread mixture evenly in pie crust.
Spread remaining Ms. Earle’s Meyer Lemon Curd (from 10 oz jar) over top of cheese mixture. Refrigerate and chill for 3-4 hours. Serve with a dollop of whip cream and mint sprig.
This recipe also works well in individual tartlet shells or with a graham cracker crust.
*Macaroon Tart Shells*
2 cups flaked sweetened coconut
½ cup sugar
¼ cup plus 2 tablespoons all purpose flour
1 teaspoon Pure Vanilla Extract
2 egg whites
Vegetable cooking spray
Combine first 5 ingredients in a bowl; stir well. Divide mixture evenly among 12 muffin cups coated with cooking spray, pressing mixture into bottom and up sides of muffin cups. Bake at 400° for 15 minutes or until edges are brown. Cool 2 minutes in pan on a wire rack. Remove from pan and cool completely on a wire rack. Fill tartlets with Ms. Earle’s Meyer Lemon, Key Lime or Holiday Cranberry curds.
2 1/2 cups blueberries
Gourmet Temptations Honey
1 Tablespoon lemon juice
1 cup whole wheat fine flour
2 teaspoons baking powder
1 Tablespoon butter
1/2 cup non-fat milk
Mix blueberries, 3-4 Tablespoons Gourmet Temptations Honey, dash of salt and 1 cup water in medium saucepan; bring to a boil, simmer, covered, for 5 minutes; add lemon juice. Mix flour, baking powder and 1/4 teaspoon salt together, cut in butter until it is the consistency of coarse meal. Add 1-2 tablespoons honey, continuing to cut in to make the coarse meal. Add milk all at once; stir just until flour is dampened. Drop from tablespoon into simmering blueberry mixture. Cover tightly; cook over low heat for 10 minutes without removing cover.
I made the dumplings in two batches. Add water to the blueberry mixture if needed for the second batch.
These dumplings taste best hot! Serve immediately with blueberry mixture.
*Curd Shortbread Sandwiches*
½ cup packed light brown sugar
12 Tbs. butter, room temperature
1 ½ cups all- purpose flour
¾ cup Ms. Earle’s lemon or key lime curd
Preheat the oven to 325 F. Coat a 7-by-11 inch baking dish with cooking spray. Press a piece of plastic wrap over the bottom of the dish, letting the ends hang over the sides; smooth out any wrinkles.
In a medium bowl, combine the brown sugar and butter. Use an electric mixer on medium speed to beat until light and fluffy, about 1 minute.
On low speed, beat in the flour until the mixture is well blended and holds together when pressed. Gather the dough in to a ball. Divide even layer over the bottom of the prepared dish. Grab the edges of the plastic wrap and lift the rectangle of dough out of the dish. Set aside. Press the remaining dough over the bottom of the dish in an even layer. Spread the Ms. Earle’s lemon or key lime curd on top. Invert the reserved first half of the dough directly on to the filling. Peel away the plastic wrap.
Bake for 35-45 minutes, or until golden. Transfer the dish to a wire rack and cool completely, about 2 hours. Cut into 12 rectangles.
*Roumanian Honey Cookies*
1 stick margarine
1 stick butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup Gourmet Temptations Honey
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
2 tablespoons milk (this is the trick to keeping them soft)
Cream margarine, butter, sugars and eggs. Use mixer. Sift together flour, baking soda and spikces. Add flour mixture to the other mixture using a wooden spoon...tastes better that way! Chill dough overnight. Make 1 inch balls and bake at 350 degrees for 10 to 11 minutes. You can eat plain or frost with icing.
juice of 1 lemon
1-1/2 cups powdered sugar
1 egg white, beat till foamy
*Pumpkin Pancakes *
½ cup plain yogurt
¾ cup milk
¾ cup Cinnamon Spice Pumpkin Pecan Butter
2 Tbsp. vegetable Oil
1 cup flour
¼ tsp. salt
2 Tbsp. brown sugar
1 tsp. baking powder
½ tsp. baking soda
½ - 1 tsp. cinnamon
½ tsp. ginger
½ tsp nutmeg
vegetable oil for the skillet
Blend first five ingredients together. Slowly add the wet ingredients and mix well. Heat the skillet. Spoon batter over low heat and let cook slowly till well browned. Serve with your favorite syrup and fresh whipped cream.
*Key Lime Tropical Bars*
Preheat oven to 350 F
1 roll Refrigerator sugar cookies (1605 oz.)
1 cup Macadamia nuts – toasted
1 cup Coconut – grated ( I use fresh coconut)
1 cup Vanilla baking chips
Mix together cookie dough, nuts and coconut. Spray 13x9 and press evenly into bottom of the pan. Sprinkle with vanilla chips and press gently into dough. Bake 20-23 minutes or until light golden brown. Cool completely.
10 oz. Ms. Earle’s Key Lime Curd
Spread evenly over cooled cookie crust
3 oz. Cream cheese, room temperature
1 6 oz. Vanilla yogurt
2/3 cup Marshmallow cream
1 cup Whipped topping, thawed
Combine cream cheese, yogurt and marshmallow cream on low speed until creamy. Fold in whipped topping gently. Spread over Key lime curd layer. Chill in refrigerator 2-3 hours. Keep refrigerated.