Document text
3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Home News Latest Stories Grassroots group campaigns for Plaza paver do-over Iconic Ashland bookstore to celebrate 35th anniversary on April 19 Ashland Contemporary Theatre seeks new artistic director Why OLLI matters: A personal perspective Police Reports Education Why OLLI matters: A personal perspective Southern Oregon University names director of marketing Dianne Williamson: College admissions mania ill-advised Rotary Club of Ashland names Riley O'Sullivan as Student of the Month Teacher's Tips: Who gets to teach history? Environment Mt. Ashland Ski Area to host party March 28 Mt. Ashland hopes coming storm will reopen ski area Wild Side: Selfish and other reasons for saving endangered species Mt. Ashland Ski Area: Low snow closes 'bunny hill' chairlift for beginning skiers With pre-season conditions worst in 25 years, catastrophic wildfires expected in region this summer Business Iconic Ashland bookstore to celebrate 35th anniversary on April 19 Test Drive: 2015 Honda Accord Cars We Remember: The original Candymatic Ramchargers Southern Oregon University names director of marketing Tot owners buy Playwright, hire Amuse chef Politics and elections Grassroots group campaigns for Plaza paver do-over Arthur I. Cyr: Iran – a crisis without end Short-term rental restrictions kept in some areas, loosened in others Arthur I. Cyr: South Korea represents long-term triumph – for them and for US Mark L. Hopkins: Looking for a political straight shooter State News Oregon's governor appoints new secretary of state Nation - World Leonard Nimoy, famous as Mr. Spock on 'Star Trek,' dies Obituaries Alicia Applegate Hardy Death Notices Rosalind Dee Death Notices Norman Christlieb Shareable Bank of America is predicting a massive Tesla collapse Sports Latest Stories Guthrie kicks off fundraising drive Ashland softball team splits pair in second day of Bend tournament Grizz bats heat up in Bend Kansas City Royals star pitcher Jeremy Guthrie visits Ashland to kickoff fundraising campaign Ducks enjoy the challenge High school Ashland softball team splits pair in second day of Bend tournament Grizzlies rally past GP, to 2-0 start Ashland boys capture another Sato Cup snowboard title at Mt. Bachelor Fredrickson leads Grizzlies to season-opening romp Grizz alpine skiers finish strong at state Southern Oregon University Ashland softball team splits pair in second day of Bend tournament Ducks enjoy the challenge Oregon bows out Oregon State women come up short in second-round loss to Gonzaga Raiders roughed up at Corban Voices Latest Stories Granlund cartoon: Kraft and Heinz merger Landgren cartoon: Muddy baseball fields Our View: How it should work Letters to the Editor, March 25 Rick Holmes: What addicts say about getting high and getting better Editorial Our View: How it should work Our View: Ashland High principal is the head of her class Our View: Tuition trauma Our View: SOU's economic clout Our view: Keep it simple in developing marijuana rules Letters Letters to the Editor, March 25 Letters to the Editor, March 23 Letters to the Editor, March 20 Letters to the Editor, March 19 Letters to the Editor, March 18 Guest opinions Guest Opinion: Hannah Thomas-Garner's father thanks the Ashland community Guest Opinion: Ashland is asking for trouble with new room rental rules Guest Opinion: More reasons to oppose Jordan Cove Guest Opinion: It's Groundwater Awareness Week; test your well Guest Opinion: Ashland schools failed to protect my son from bullying Columns Council Corner: Getting to yes or no — or maybe Chris Honoré: 'Like a ghastly rapid river, through the pale door, a hideous throng rush out ...' Guest Opinion: Hannah Thomas-Garner's father thanks the Ashland community Herb Rothschild: Donating with care Matthew T. Mangino: When is a confession not a confession? Chris Honore Council Corner Editor's Notes Jeffrey Gillespie Herb Rothschild Revels Latest Stories The Oregon Shakespeare Festival presents Eugene O'Neill's autobiographical 'Long Day's Journey into Night' Community blog: Words, wine and Craig Wright 4 Things To Do This Week Improv rock and folk band hosts a dance party at the Ashland Community Center Best bets for entertainment around Ashland, March 19 Theater Ashland Contemporary Theatre seeks new artistic director Ticket Availability The Oregon Shakespeare Festival presents Eugene O'Neill's autobiographical 'Long Day's Journey into Night' Ticket Availability Camelot Theatre in Talent: This 'Sunset' is not as dark Music Album reviews: Recent and recommended for March The Farr Side: New format for ‘American Idol’ as show continues a strong run Improv rock and folk band hosts a dance party at the Ashland Community Center The Farr Side: Madonna — ever the trendsetter Nitty Gritty Dirt Band co-founder John McEuen performs at the Unitarian Fellowship in Ashland Visual Art Ashland's First Friday Art Walk showcases new exhiits by regional artists Movies Movie review: ‘The Gunman’ misses the target Movie listings: March 20-26 More wonderful wrinkles at 'The Second Best Exotic Marigold Hotel' 8 must-see spring films Movie review: ‘Wrecking Crew’ is a look at the people who really put the bomp Food and Drink Cruelest Month: Poetry Blog Lifestyle Latest Stories Joanna McQuillan Weeks: Almond cookies pass the test Page Onorato: Cranky old winter may finally come to an end Garden Cameos: Welcome spring to the garden Page Onorato: Come grow old along with me, someday Tammy Kelly: Lighten up traditional Easter desserts Aging Happens Inner Peace Column Inner Peace Blog Rogues: Tales from the Valley Classifieds Jobs Autos Real Estate FEATURED » Obituaries Photos Videos Blogs Business Business Services NEWS NOW Iconic Ashland bookstore to celebrate 35th anniversary on April 19 ... Ticket Availability ... Have you filed your tax return yet? ... Iconic Ashland bookstore to celebrate 35th anniversary on April 19 ... Ticket Availability ... Have you filed your tax return yet? ... Tammy Kelly: Lighten up traditional Easter desserts By Tammy Kelly More Content Now DailyTidings.com By Tammy Kelly More Content Now Posted Mar. 25, 2015 @ 7:52 am By Tammy Kelly More Content Now Posted Mar. 25, 2015 @ 7:52 am » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2324,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> When you remember think back to Easter from your childhood, you may remember that you always got a new dress and shoes, or you may remember eating a basket of jelly beans and chocolate eggs, but as we get older, it’s the traditional Sunday lunch, and especially the desserts. Often, the table is filled with yummy spring-inspired cakes, and pies filled, of course, with lots of sugar. Here are some ways to enjoy your traditions and save a few calories and grams of fat while you do. Coconut Cream Pie Ingredients: 1/2 package refrigerated pie dough 2 cups low-fat milk 1 cup half-and-half 1 1/2 cups flaked sweetened coconut 1 vanilla bean, split lengthwise 2/3 cup sugar 1/3 cup cornstarch 1/4 teaspoon salt 4 large egg yolks 2 tablespoons butter 3 large egg whites, at room temperature 1/2 teaspoon cream of tartar 1/2 cup sugar 1/4 cup water 1/4 cup flaked sweetened coconut, toasted Preheat oven to 425 degrees. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425 for 10 minutes; remove weights and foil, and bake an additional 10 minutes or until golden. Cool completely on a wire rack. Combine milk and half-and-half in a medium saucepan over medium heat. Add 1 1/2 cups coconut. Scrape seeds from vanilla bean; stir seeds and pod into milk mixture. Bring milk mixture to a simmer; immediately remove from heat. Cover and let stand 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather edges of cheesecloth; squeeze over bowl to release moisture. Discard solids. Combine 2/3 cup sugar, cornstarch, salt, and egg yolks in a large bowl, stirring with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly. Return milk mixture to pan; bring to a boil, whisking constantly. Remove from heat. Add butter; whisk until smooth. Place pan in a large ice-filled bowl for 6 minutes, stirring to cool. Pour into prepared crust. Cover and chill at least 1 hour. Place 3 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1/2 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250 degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until thick. Spread meringue over pie. Cover and refrigerate at least 2 hours. Top with toasted coconut before serving. Lemon Poppy Seed Cake Cake ingredients: 1 ½ cups whole-wheat pastry flour 1 cup all-purpose flour 1/4 cup poppy seeds 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1/4 cup canola oil 1 teaspoon vanilla extract 2 tablespoons freshly grated lemon zest 2 tablespoons lemon juice 2 large eggs, at room temperature 2 large egg whites, at room temperature 1 1/4 cups sugar Lemon glaze ingredients: 3/4 cup confectioners’ sugar, plus more for dusting 3 tablespoons lemon juice 1 tablespoon water Preheat oven to 350 degrees. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour). Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass-measuring cup. Beat eggs, egg whites and sugar in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes. Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack. To prepare glaze: Sift 3/4 cup confectioners’ sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Poke 1-inch-deep holes all over the cake with a skewer. Coat the warm cake with the glaze using a pastry brush. Let cool completely. To serve, set the cake on a serving plate and dust with confectioners’ sugar. Pineapple-Coconut Layer Cake Cake ingredients: 1 1/2 cups cake flour 1 cup whole-wheat flour, preferably white whole-wheat (see note) 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup granulated sugar 1/2 cup honey 1/3 cup canola oil 3 tablespoons butter, melted 3/4 cup nonfat buttermilk or milk 2 tablespoons coconut rum or dark rum 2 teaspoons coconut extract 3 large eggs, separated (reserve 2 yolks for pineapple curd) Pineapple curd ingredients: 2 large egg yolks 1 6-ounce can pineapple juice 1/4 cup granulated sugar 5 teaspoons cornstarch Frosting and garnish ingredients: 12 ounces reduced-fat cream cheese, at room temperature 1/3 cup confectioners’ sugar, sifted 1 teaspoon coconut extract or rum Pinch of salt 1 1/2 cups finely diced fresh pineapple, divided 2 tablespoons toasted coconut (see tip) To prepare cake: Preheat oven to 350 degrees. Coat two 9-inch cake pans with cooking spray. Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a medium bowl. Beat 3/4 cup sugar, honey, oil and melted butter in a large bowl with an electric mixer on medium speed until well blended. Whisk buttermilk (or milk), rum and coconut extract in a small bowl. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the sugar mixture, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric mixer on medium-high until soft peaks form. Gently fold the whites into the batter in two additions until just combined. Divide the batter between the prepared pans, spreading to the edges. Bake the cake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool to room temperature, about 1 hour. To prepare curd: Whisk 2 egg yolks, pineapple juice, 1/4 cup sugar and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Let cool completely. To prepare frosting and assemble cake: Beat cream cheese, confectioners’ sugar, extract (or rum) and a pinch of salt in a medium bowl with an electric mixer until smooth and creamy. Place one cake layer, top-side down, on a cake stand or plate. Spread evenly with the pineapple curd, stopping just short of the edge. Scatter 1/2 cup diced pineapple over the curd. Place the remaining layer, top-side up, on top. Spread the frosting over the top and sides. Decorate the top with the remaining 1 cup pineapple and toasted coconut. Quick and Easy Lemon Squares Crust ingredients: 1/4 cup granulated sugar 3 tablespoons butter or stick margarine, softened 1 cup all-purpose flour Topping ingredients: 3 large eggs 3/4 cup granulated sugar 2 teaspoons grated lemon rind 1/3 cup fresh lemon juice 3 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt 2 teaspoons powdered sugar Preheat oven to 350 degrees. To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350 for 15 minutes; cool on a wire rack. To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350 degrees for 20 to 25 minutes, or until set. Cool on wire rack. Sift powdered sugar evenly over top. Kinston (N.C.) Free Press columnist Tammy Kelly is director of the Lenoir County Cooperative Extension Center. Reach her at [email protected]. By Tammy Kelly More Content Now DailyTidings.com By Tammy Kelly More Content Now Posted Mar. 25, 2015 @ 7:52 am » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with DailyTidings.com Facebook Twitter RSS Back to top Reader Services Reader Services home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Alerts Email alerts RSS feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. Privacy Policy | Terms of Service | Local Media Group Publications Original content available for non-commercial use under a Creative Commons license, except where noted. DailyTidings.com | P.O. Box 1108, Medford, OR 97501