PERFECT APRIL ENDING ~ LEMON MOUSSE CHEESECAKE

GARDENING NOTE: As spring progresses, dig, divide and share crowded perennials that have spread beyond their allotted space. They will thank you by prolific performance in your garden as will the adopted plants in their new home.

~ a sea of tulips

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LEMON MOUSSE CHEESECAKE

~ very springlike and lemony

1 cup crushed shortbread cookies

1/4 cup melted unsalted butter

3 (8-oz) packages softened cream cheese

1 1/2 cups sugar

1/3 cup flour

6 egg yolks

1 Tbsp. finely shredded lemon zest

3/4 cup fresh lemon juice

4 room temperature egg whites

pinch of cream of tartar

sifted powdered sugar

fresh blackberry and raspberry garnish

fresh mint leaf garish

Preheat oven to 350-degrees. Butter a 9-inch springform pan and wrap outside with heavy foil.
Combine crushed cookies and melted butter. Press into prepared pan.
In large mixing bowl, beat cream cheese till fluffy. Gradually add 1 1/4 cups sugar, beating until light and fluffy. Add flour and egg yolks; beat for 1 minute. Slowly add lemon juice, beating just until mixed. Wash beaters.
In another bowl, beat eggs whites till foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
Gently fold egg whites, cream of tartar, and lemon zest into egg yolk mixture by hand. Pour over crust, smoothing top if necessary.
Place pan in shallow roasting pan on rack in oven. Pour about 1-inch of hot water around pan. Bake for 60-65 minutes or until top of cake had puffed and is golden. Remove and cool to room temperature.
Don't worry if cheesecake sinks slightly. Cover with plastic wrap and chill overnight. Before serving, run thin blade around edge to loosen. Sprinkle with powdered sugar and garnish with fresh berries and mint. Dip knife in hot water before each slice.(12-16 servings)

Note: Can freeze up to 2 months Thaw overnight in refrigerator before serving.

OCTOBER JOY ~ AUTUMN MINI-ROAD TOUR (HUBBARD LAKE, MI)

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." ~ Nathaniel Hawthorne Up driveway and overhead sky (Click on all photos for larger view ) 'Wa-gi-daa-king' Autumn South shore drive South Shore view West Branch River West Shore Drive Tamarack Island Old Marina Down hill Mt. Maria view Down hill Mt. Maria Remains of the Day (October Sunset)

AS THE GARDEN GROWS (MID-JUNE GARDEN STROLL) ~ 'BURSTING BUDS'

"In June, as many as a dozen species may burst their buds on a single day. No man can heed all of these anniversaries; no man can ignore all of them." ~ Aldo Leopold WAVE PETUNIAS ROCK GARDEN WONDERS STREPTOCARPUS BLUE WONDERS GERBERA DAISY IN THE ROSE GARDEN CHOCOLATE COSMOS JOHNSON'S BLUE GERANIUM EVENING PRIMROSE ( Oenothera) - ASTILBE HYDRANGEA (ANNABELLA - MACROPHYLLA) ASTILBE KOUSA DOGWOOD JAPANESE PAINTED FERN - HOSTA

'JUST FOR ONE'S HEALTH' ... ~ PURPLE CONEFLOWER (Echinacea purpurea) / 'NOT YOUR ORDINARY' BLUEBERRY MUFFINS

"Just for one's health ... it is very necessary to work in the garden and to see the flowers growing." Vincent Van Gogh PURPLE CONEFLOWER ( Echinacea purpurea ) 'NOT YOUR ORDINARY' BLUEBERRY MUFFINS ~ On the lighter side, these are always a family favorite from ... PICNIC! Recipes and Menus for Outdoor Enjoyment 1 2/3 cups flour 1/3 cup wheat germ 3/4 cup sugar 1/2 t sp. salt 1 tsp. baking soda 1 1/2 cups MICHIGAN blueberries (preferably small wild ones) 1 cup buttermilk 2 Tbsp. melted unsalted butter Preheat oven to 400-degrees. In large bowl, combine flower, wheat germ, sugar, salt, and baking soda. Add blueberries and stir to coat. Add buttermilk and butter. Stir until just mixed. Spoon batter into greased muffin pans. Bake 18 minutes or until golden brown. Cool in pans for 2 minutes. "The purple coneflower isn't really purple at all. The large, eye-catching flowers are bright rose-pink. Each flower has a bristly iridescent orange cent...

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