Category Archives: Easter



 Raspberry Lemon Curd Flower Tartlets are the most refreshing little bite of  something sweet and delicious!
They would be perfect to serve at a tea, or Easter brunch or a Mother’s Day luncheon!
And what makes them even better… they are so easy to make!!!!
These fit into the WOW FACTOR dessert category…

Raspberry Lemon Curd Flower Tartlets

StoneGable Raspberry Lemon Curd Flower Tartlets
makes 16 tartlets
1 Box of refrigerated pie dough
1 jar raspberry jam
1 jar lemon curd
1 pint fresh raspberries
confectioner’s sugar
Preheat oven to 450 degrees.
Roll out one pie dough crust on a floured surface.
Using a flower cookie cutter, cut out 8 flowers per pie dough crust.
Using a mini muffin pan, put 1 flower into the well of the pan and shape. Leave the petals hanging over the edge. Do this for all the cut out pie dough flowers. Arrange as shown filling 2 mini muffin pans.
Bake for 8 minutes or until just done. Don’t over bake or the petals will be too dark.
Take the flower tartlet out of the pans and cool on a wire rack.
When the flower tartlets are cool  dip each petal into a bowl of confectioner’s sugar.
Add a small amount of raspberry jam to the bottom of each tartlet.
Put a dollop of lemon curd on top of the raspberry jam.
Add a fresh raspberry to the center of the flower tartlet.
Serve on a plate of dried split peas to help them sit upright.
Raspberry Lemon Curd Flower Tartlets are so delicious… and they will go fast!!!!














Filed under Dessert, Easter, Mother's Day, Spring

Riesling Peach Glazed Ham for Easter Dinner


 Riesling Peach Glazed Ham

Enjoy this peach and riesling wine flavored ham recipe – perfect for dinner.

1 fully cooked smoked bone-in half ham (6 to 8 lb)
1 cup Riesling wine
2 sprigs fresh thyme
1 shallot, finely chopped
1 jar (18 oz) peach preserves (1 1/2 cups)
1/2 cup packed brown sugar
1/2 cup stone-ground mustard


  • 1 Heat oven to 350°F. Line shallow roasting pan with foil. Place ham on rack in roasting pan. Insert ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone.
  • 2 In 1-quart saucepan, heat wine, thyme sprigs and shallot to boiling over medium-high heat. Reduce heat; simmer uncovered 7 to 8 minutes or until wine is reduced to 1/2 cup. Remove from heat. Discard thyme sprigs. Stir in preserves, brown sugar and mustard. Brush half of glaze mixture over ham.
  • 3 Bake uncovered 1 hour 30 minutes, basting with remaining glaze mixture every 30 minutes. Cover loosely with foil; bake 30 minutes longer or until thermometer reads at least 140°F. Let stand 15 minutes before slicing.

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Crepe Paper Carrots

Source: Martha Stewart Living –

Love your vegetables! Made of wrapped paper streamers, these adorable little bundles are a twist on the crepe-paper

Kate Mathis

Kate Mathis

surprise ball. As you unwind the paper, you find the trinkets — jewelry, a novelty, a toy. It’s simple to grow a basketful and customize them for guests of any age. Display them as a centerpiece or leave them by the door as favors.

Tools and Materials


1. Loosely wrap orange streamer to form carrot shape, making it thicker at top. Tuck in gifts as you work. [See image 2 above]. Press end of paper down into top.

2. Fold green crepe paper in half across its grain. Download leaf template, and trace onto folded paper. Cut out; bunch up. Tuck leaves into carrot top; secure with dab of hot glue.

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