Both despite, and because of, all of the rain that we have had lately, the garden is looking quite lush. I couldn’t help but go out in the drizzle this afternoon to take some pictures. The garden should be gorgeous for Mother’s Day.
… And to my mother, who taught me to garden, “I hope that you have a great day out amongst the flowers, Mom! Love ya.”
I’ve been thinking about Mother’s Day coming up, which made me think of this delicious little confection – probably because it is a perfect sweet treat for a ladies’ tea. Enjoy!
White Chocolate Citrus Bars
Makes 16 large, or 32 small pieces
1 1/4 c. all-purpose flour, divided
1 c. granulated white sugar, divided
1/3 c. unsalted butter
2 eggs, lightly beaten
1/4 c. (total) fresh squeezed lemon, lime and/or orange juice
1 T. (total) freshly grated lemon, lime and/or orange zest
3.75 oz. chopped real white chocolate or 3/4 c. white chocolate chips
Preheat oven to 350 degrees F. Butter a 9” square baking pan. Set aside.
In a medium bowl, combine 1 c. of the flour and 1/4 c. of the granulated sugar. Cut in butter, using your hands to blend ingredients, until the mixture forms pea-sized crumbs. Press mixture onto the bottom of the baking pan. Bake for about 13 to 15 minutes or until the base looks just set. (Do not overbake or the base will dry out.)
While the base is baking, in a medium bowl, whisk together eggs, citrus juice, citrus zest, remaining 1/4 c. of flour and remaining 3/4 c. of granulated sugar. Set aside.
Once the base is ready, remove baking pan from the oven and sprinkle base evenly with white chocolate. Whisk the lemon mixture again and then spread it evenly over the white chocolate layer.
Bake for another 13 to 15 minutes or until just set. Cool completely before cutting into bars or squares.
Tip: After zesting your lemon, lime or orange, roll it on the counter while pressing down on it with your palm. This will help you get more juice out of the fruit when you squeeze it.
Serving Suggestions: Right before serving sprinkle with confectioner’s sugar. For a fancier presentation, press 1 c. of raspberry preserves through a sieve. Spoon preserves over pre-cut bars. Refrigerate for 30 minutes to allow preserves to firm up. Top cookies with fresh mint leaves.
A toast to all of the wonderful mothers out there … especially mine! Happy Mother’s Day on Sunday, May 12th!
Fill a Champagne glass about 1/3 of the way with chilled peach nectar*, then top off with chilled Champagne. Enjoy!
* If you can’t find peach nectar, try fresh or frozen peaches pureed with a little peach juice, or use peach sorbet for a sweeter cocktail. Another variation is to add a splash of Peach Schnapps and a little lemon juice before the Champagne.
It has been a joy-filled few days here at The Morning Star with several large families staying with us to celebrate graduation at K-State. Also, it has been a lot of work – fun, but work. Today is Mother’s Day, which means another happy occasion, though a slower paced one.
My mother taught me to garden when I was a little girl. To this day, we still share a passion for pretty flowers and foliage. One of our favorite things to do together is to admire a well-tended garden. So for my Mother’s Day blog, I decided to take some photographs of the “Apple Blossom” Double Impatiens that I have blooming in pots along the front porch. To my mother, and all of the wonderful mothers out there, Happy Mother’s Day!