Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Wednesday, May 12, 2010

lemon tarts

one of the most delicious lemon tarts can be made overnight. first, slice two large lemons and mix them with two cups of sugar in a non-reactive bowl. cover with plastic wrap and allow to stay on the counter over night. the next day, lightly whip four eggs and combine with the liquid from the lemon mixture. prepare your favorite pie crust recipe. with the lemons in a separate bowl, strain the lemon and egg mixture and place in a 9-inch tart tin or several smaller tart tins with removable pan bottoms. use the lemons to decorate each tart. place on a cookie sheet and bake at 450 degrees for 15 minutes, then reduce the oven temperature to 350 degrees and bake another 15 minutes or until the tart is set and slightly turning brown. remove from the oven and cool. when cooled, the tarts are delicious served with a dusting of powdered sugar and a bit of whipped cream.

peanut butter cups

today i made peanut butter cups. this easy recipe can be completed in less than thirty minutes and produces 24 mini cups. 12 oz of bittersweet chocolate is melted in a glass bowl in the microwave. 4 oz of white chocolate is mixed with 1/2 cup smooth peanut butter in another glass bowl and melted in the microwave. mini cupcake papers are used in a muffin pan and the dark chocolate is placed on the bottom of each of the cups. then the peanut butter white chocolate filling is placed into the cups in the second layer, and finally the cups are topped off with the remaining bittersweet chocolate. i used about 1/2 cup of chopped peanuts and placed them on top of the cups. then, the muffin pan is placed in the freezer for several hours. when ready to serve the cups, they must be brought to room temperature. this recipe could be adapted with other combinations of chocolate or nuts. quick, easy and so tasty!

herbal cheese spread

for a gardening meeting this week, i prepared this herbal cream cheese spread for crackers. it was made with donna frawley's herbal mix which i used with low fat cream cheese. ingredients in the herbal mix include chives, dillweed, lemon pepper, garlic with other herbs and spices. i topped the spread with chives and served with a cracker assortment. this was an easy cracker spread that guests enjoyed and complimented. donna makes entertaining easy.