Thursday, April 9, 2009

My booth at the Taste of Home Cooking School.

I want to take the time to thank everyone for "CHEERING ME ON" while I embarked on my first booth with my candle business during the Taste of Home Cooking School.

I am happy report that the show went well and I have finally got a "kick start" for my business.

I was pleased to find that my candles were loved by all. I love that confirmation and the look on people's faces that first time they smell these wonderful candles. In our business, we playfully call it the "Smell and Sell".

Please, take the time to visit my business site and sign up for the free weekly drawing. Each Monday we choose a winner of a 16 oz. jar candle and a Bella Bar (soap).

I would also love to send you a scent sample so you can see what I'm talking about.
Mmmmm.....try this special treat for your Easter celebration!

Easter Meringue Cups

These crunchy meringue shells with a lemon curd filling will make guests stop to ooh and ahh at your dessert table. Topped with fresh fruit, they’re especially pretty when served with a spring meal.

TIME: Prep: 25 min. + standing Bake: 45 min. + cooling

* 3 egg whites
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon cream of tartar
* 3/4 cup Domino® or C&H® Granulated Pure Cane Sugar
* 1/2 cup lemon curd
* 1 cup sliced fresh strawberries
* 2 medium kiwifruit, peeled and sliced
* 1/2 cup fresh raspberries
* 1/3 cup mandarin oranges
* 1/3 cup cubed fresh pineapple

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon.
Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Spread cups with lemon curd and fill with fruit.
Yield: 8 servings.