Last night was our monthly Book Club meeting at my house. In our group, the hostess cooks dinner for everyone, and we all enjoy a relaxing meal and conversation. I haven't entertained in a while and I forgot how much fun it was to plan a sit down dinner, and bring out the good dishes...in this case my Mom's china, which she keeps at my house since she doesn't entertain much anymore. It was a good time also, to spruce up the house and get out the Easter Decorations.
For dessert, I served Brownies and mini Cheesecake Tarts with Raspberry Sauce. They take a little work, but are easy to make ahead of time:
2 8 oz. pkg. cream cheese softened
3/4 c sugar
3 eggs separated
1/2 c graham cracker crumbs
Cream together the cream cheese and sugar; add slightly beaten egg yolks. In a separate bowl, beat egg whites until stiff and fold into cream cheese mixture. Butter 18 miniature muffin tins, and coat with the cracker crumbs. Fill each cup 3/4's full.
Bake 350 for 15 min.
When cool, top with raspberry sauce and refrigerate until ready to serve
1 10 oz. pkg. frozen raspberries, thawed
2 tablespoons currant jelly
1/4 tsp. lemon juice
t tablespoon apricot brandy
1 tablespoon cornstarch dissolved in two tablespoons water
Heat berries in a saucepan, and add the rest of the ingredients. Bring to a boil, and then thicken with cornstarch mixture.