EASTER AND SPRING ARE BOTH A TIME OF RENEWAL AND REBIRTH--thoughts and recipes

NO MATTER HOW YOU CELEBRATE YOUR FAITH, EASTER AND SPRING ARE BOTH A TIME OF RENEWAL AND REBIRTH.


I HAVE ALWAYS LOVED THIS QUOTE, WHICH IS ATTRIBUTED TO JOHN WAYNE:

 
"Tomorrow is the most important thing in life. Comes into us at midnight very clean. It's perfect when it arrives and it puts itself in our hands. It hopes we've learned something from yesterday." 


SO, MAKE THE MOST OF EACH DAY. LEARN WHAT YOU CAN ALONG THE WAY. IF YOU ARE A SEEKER, AS AM I, YOU MAY STUMBLE, BUT FORGIVENESS IS OURS FOR THE ASKING. REMEMBER, EACH DAY IS MADE OF MOMENTS. SPEND YOUR MOMENTS WITH CARE.







 
MAY YOU BE BLESSED WITH SPIRITUAL FULFILLMENT AND PEACE OF MIND. 


HAPPY EASTER






BLUEBERRY-LEMON CREAM CHEESE MUFFINS

 
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup sugar
Zest of 1 large lemon
1/4 cup canola oil
1 large egg
1/3 cup milk
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)

Cream cheese filling:
3 tablespoons cream cheese
1 teaspoon lemon zest
1 tablespoon sugar
sugar-for sprinkling on muffins before baking


Preheat oven to 400 degrees. Grease muffin pan or line pan with muffin liners. Set aside. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again. In a separate medium bowl, mix canola oil, egg, milk, and vanilla together. Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Gently fold in the blueberries. In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can't see the cream cheese filling. Sprinkle each muffin lightly with sugar. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.


ASPARAGUS-HAM QUICHE


2 packages (10 ounces each) frozen cut asparagus, thawed
1 pound fully cooked ham, chopped
2 cups (8 ounces) shredded Swiss cheese
1/2 cup chopped onion
6 eggs
2 cups milk
1-1/2 cups buttermilk baking mix
1 tablespoon dried parsley flakes
1/4 teaspoon pepper


In two greased 9-in. pie plates, layer the asparagus, ham, cheese and onion. In a bowl, beat eggs. Add remaining ingredients and mix well. Divide mixture in half and pour over asparagus mixture in each pie plate. Bake at 375° for 30 minutes or until a knife inserted near the center comes out clean.   


APRICOT GLAZED CARROTS

 
 2 pounds carrots, sliced
1 1/4 teaspoons salt, divided
3 tablespoons butter or margarine
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1 teaspoon grated orange rind
2 tablespoons fresh orange juice

 
Cook carrot and 1 teaspoon salt in boiling water to cover in a large saucepan 15 to 20 minutes or until tender; drain. Melt butter in saucepan; stir in apricot preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind, and orange juice. Add carrot, and toss to coat. Makes 6 servings. 
  

GARLIC CHEDDAR BISCUITS  

"wonderful with sliced ham"

 
2 cups biscuit mix
1 tsp. California--style garlic salt (with parsley flakes)
1/4 tsp. paprika
1 tbsp. sugar
1 cup shredded sharp Cheddar cheese (regular shred works better than fine shred)
2/3 cup milk*
if desired, melted butter for biscuit tops

 
In large mixing bowl, combine biscuit mix, garlic salt, paprika, and sugar. Stir in shredded cheese. Add milk, mixing well. *The cheese sometimes absorbs the milk, so you may need to add a little more milk to make a softer dough. On floured surface, roll out dough to 1/2 inch thickness. Cut out biscuits and place with sides touching on baking sheet. Bake at 425 F for about 10 to 12 minutes, or until golden brown. If desired, brush biscuit tops with melted butter before serving.


PINEAPPLE COCONUT CAKE


1 butter recipe yellow cake mix (2 layer size)
1 cup sweetened shredded coconut


1 small can coconut milk
1 small can crushed pineapple

1 (8 oz) container nondairy whipped topping 

sweetened shredded coconut for topping cake


Prepare cake mix as directed on package, adding in 1 cup coconut. Bake in a 13x9 inch pan per package directions. Allow cake to cool in pan until still warm. Using the handle of a wooden spoon, poke holes evenly in cake. Pour coconut milk evenly over cake and in holes. Spread crushed pineapple over top of cake. When cool, spread whipped topping evenly over cake and sprinkle with additional cake. Store in refrigerator. Allow cake to chill well for best flavor.