*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.

*Blueberry Dumplings*
(Serves: 6)

INGREDIENTS
2 1/2 cups blueberries
Honey
Salt
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 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.

*Healthy After School PBJ Snack*
Sweet Sensations Honey Peanut Butter
Banana Rum Pineapple Jam

Spread your bread with all natural Honey Peanut Butter and top it with the Banana Rum Pineapple Jam

*Curd Shortbread Sandwiches*

Ingredients:
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.
Enjoy!

*Roumanian Honey Cookies*
1 stick margarine
1 stick butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup 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.

Icing:
juice of 1 lemon
1-1/2 cups powdered sugar
1 egg white, beat till foamy

*Pumpkin Pancakes *
Ingredients:
1 egg
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
Pomegranate Maple Syrup or Strawberry Vanilla Syrup
vegetable oil for the skillet
Instructions:
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.

 *Vanilla Hazelnut Latte*

1/2 oz Vanilla Hazelnut Syrup
1 shot Espresso
Steam Milk

Put 1/2 oz. Vanilla Hazelnut Syrup in mug and add one shot freshly brewed espresso.
Fill mug with foamed milk or whippe cream

*Sonoma Syrup any Flavor Martini*

3 oz. vodka
1/2 oz. Any flavor Sonoma Syrup infused syrups

Pour into shaker filled with ice. Shake and strain into frosted
martini glass.