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Floods, Flowers & Miniature Lemon Cheese Tarts

June 9, 2011

We had so much rain, so many storms this Spring that we now have a bumper crop of mosquitoes. Before that, though, we had beautiful wildflowers.

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After the floodwaters of the Little Harpeth River receded next to the local Middle School, small yellow flowers bloomed in the pattern where the water collected. Where the water was deepest, the most flowers stood.

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Seeds were deposited along with a new supply of river silt at exactly the right time, leaving a trail of yellow that I had to stop & photograph.

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Have a sunshiney, wildflowery yellow day!

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Miniature Lemon Cheese Tarts

I was nuts with the wedding last week & this week I am taking a class I will tell you about soon, so a cheat recipe from Betty Crocker today…that I adapted, of course! I generally don’t use boxed mixes, but lots of folks do.


  • 1 package Betty Crocker® Sunkist® Lemon Bar Mix
  • 3 ounces Cream Cheese, softened
  • 3 Eggs
  • 1/3 cup Fresh Lemon Juice
  • Powdered Sugar, if desired
  • Lemon or Raspberry Pie Filling, if desired


  1. Pre-heat oven to 350ºF.
  2. Place miniature paper baking cup in each of 36 to 48 miniature muffin cups.
  3. Divide Ready-Mixed Crust (dry) evenly among muffin cups (1 to 2 teaspoons each); press in bottoms of cups, using back of measuring spoon.
  4. Bake 6 to 8 minutes or until very light brown.
  5. For smoothest filling, beat cream cheese & 2 eggs thoroughly in medium bowl, using wire whisk; stir in Filling Mix, lemon juice & remaining egg until smooth (a few tiny lumps may remain).
  6. Fill muffin cups about 3/4 full (about 1 tablespoon each) with cream cheese mixture.
  7. Bake 20 to 25 minutes or until firm.
  8. Cool 10 minutes before removing from pan.
  9. Refrigerate 2 hours before serving.
  10. Just before serving, sprinkle with powdered sugar.
    OR Top each with 1/2 teaspoon pie filling.
  11. Store tightly covered in refrigerator up to 48 hours.
    OR freeze tarts tightly wrapped in airtight container up to 4 months.

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