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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Emergency Services, March 31 Southern Oregon Education Service District superintendent to retire in June Republicans sidelined this session Central Point Cemetery is still broken A sea-foam change Crime, Courts and Emergency Services Emergency Services, March 31 Emergency Services, March 30 Emergency services, March 29 Cottage Grove man dies in Rogue River boating accident Emergency services, March 28 Politics and Elections Jackson County Commissioners plan no tax on marijuana for one year Arthur I. Cyr: Iran – a crisis without end Arthur I. Cyr: South Korea represents long-term triumph – for them and for US Special election: Jackson County voters OK marijuana tax Ex-Merkley aide chosen as Oregon secretary of state Education Southern Oregon Education Service District superintendent to retire in June Which comes first: The rocket or the egg? Medford School District one of most accident-prone in state Dianne Williamson: College admissions mania ill-advised Oregon legislators may end fifth-year high school programs Environment A sea-foam change Rogue Valley lions on their way to California Corps hopes to clear Lost Creek Lake of debris Beetles taking toll on Ashland pines Mt. Ashland Ski Area to host party March 28 State News Oregon ski areas ask lawmakers for re-strengthened lawsuit protection More truck traffic coming into Oregon via Highway 97 Man pleads guilty to trying to set up Oregon terrorist training camp Bend police kill cougar above popular hiking trail 5 things to know about Oregon's gun-control bill Nation - World Obituaries Claudine Barbara Pollard Alexander Edwards Ray E. Kniffen, Sr. Lois Emmerette (Wright) Huntley James "Jim" Peter Duman Weather Photo Galleries Since You Asked Videos Web Cams Mail Tribune 100 Shareable Sports Latest Stories Comets drop two games in Fresno tourney Playoff bound After rough start, UConn reaches Final Four Long-time softball tourney undergoes changes Celtics win to aid playoff push Varsity 541 College Sports After rough start, UConn reaches Final Four Kaminsky, Okafor lead All-America first team Ducks' following continues to grow South Carolina earns first Final Four berth Only blue bloods need apply Pro Sports Playoff bound Celtics win to aid playoff push Cleveland GM gets suspended for texting Bill Ballou: Pace-of-game rules are a good start to improving baseball Walker wins hometown Texas Open Community Sports Business Latest Stories Cars We Remember: ‘Topper’ movie car most memorable After being sidelined by blindness, Stan Moore returns to the bike business in Medford Mandatory paid sick leave gets mixed reviews Blog: How to Practice Patience Ride & Drive: 2015 Land Rover Range Rover Evoque Real Estate News East McAndrews Road sees a resurgence in commercial projects Business briefs: March 7 New construction prices jump 18.2 percent in Jackson County People In Business People in Business, March 26, 2015 Transportation Rogue Disposal plans natural gas fueling site Alaska, United Express boost Medford airport to record February CEO Rieder leaving Erickson March 31 Agriculture Broth maker leaves San Diego for Medford Harry & David announces new president Opinion Latest Our View: Lawmakers ending a small annoyance in the law Letters to the Editor, March 31 Guest Opinion: Marijuana offers Oregon benefits, drawbacks Wry & Ginger: Daylight saving and our hour of need Letters to the Editor, March 30 Editorials Our View: Lawmakers ending a small annoyance in the law Other Views: Sage grouse listing would be unfortunate Our View: Phoenix lion sanctuary was a missed opportunity Other Views: Gun background check bill won't make us safer Our View: Some police videos should be released Letters to the Editor Letters to the Editor, March 31 Letters to the Editor, March 30 Letters to the Editor, March 29 Letters to the Editor, March 28 Letters to the Editor, March 27 Columns Guest Opinion: Marijuana offers Oregon benefits, drawbacks Kathleen Parker: A leap of faith — into thin air George Will: Remembrance of Clintons past Dana Milbank: The end of the White House's insularity? Guest Opinion: How to end the influence of money in elections Guest Opinions Guest Opinion: Marijuana offers Oregon benefits, drawbacks Guest Opinion: How to end the influence of money in elections Guest Opinion: How schools teach U.S. history raises hackles Guest Opinion: Guest Opinion: Raise your voice against child abuse Lifestyle Latest stories Dr. Elaine Heffner: Words that stick It Is What It Is: There’s only one thing worse than being sick … David Murdock: What’s in a name? (Quite a bit, actually) Brent St. Germain: Feeling the burn again Cars We Remember: ‘Topper’ movie car most memorable Food Tammy Kelly: Lighten up traditional Easter desserts Kitchen Call: Goat cheese recipes worth bleating over Community blog: Try slightly smoky baked beans instead of refried App Finder: Best barbecue apps Health Watch: It’s OK to have a cheat day Home and Garden Paul Rogers: Choose the right tool for job in the garden Home Help: Easy enhancements for your master closet Prepare the beds for summer vegetables Hot tub: The perfect centerpiece for outdoor living Garden Cameos: Welcome spring to the garden Health Brent St. Germain: Feeling the burn again HealthStyle: Normal anxiety or anxiety disorder? Community blog: How to Get Rid of a Tension Headache St. Mary's student helps others with diabetes Community blog: Sleep Tight: Making Your Bed, Body and Mind Ready for Rest Hiking Biking Faith Religion briefs: Friday, March 27 Religion briefs Religion News: Presbyterian Church gives approval on same-sex marriage Religion briefs: Friday, March 13 More religion events in the Rogue Valley Milestones and Achievements Haga-Parks Exercise helps special-needs kids adjust to airport procedures Engagement: Workman-Wright Columnist for a Day Rogue Healthy Aging Tempo Latest stories Rising Stars raises $10,000 for LIFE Art ‘Million Dollar Quartet’ plays the Craterian Theater Here's Tempo's top five picks for live entertainment this week The 2015 Rising Stars music competition ends with its final round on the Britt stage in Jacksonville Live Music in Local Clubs Theater Review: From past into present in OSF's 'Long Day's Journey' ‘A Dream of Red Pavilions’ at the Oregon Shakespeare Festival Review: Education and its discontents Next Stage Repertory presents 'Educating Rita' at the Craterian Theater Eugene O'Neill's 'Long Day's Journey into Night' opens at the Oregon Shakespeare Festival Music Rising Stars raises $10,000 for LIFE Art ‘Million Dollar Quartet’ plays the Craterian Theater Futurebirds play the Brickroom in Ashland The 2015 Rising Stars music competition ends with its final round on the Britt stage in Jacksonville Live Music in Local Clubs Community Events Rogue Valley artist Linda Evans' pastel paintings capture landscapes of Southern Oregon Ashland Independent Film Festival announces this year's lineup OSF Hip-Hop Poetry Open Mic Ashland's First Friday Art Walk showcases new exhibits by regional artists Jesse Lawson and Joe Moxley host 'Barkeeper' Dining Restaurant Inspections: March 29 Basque-inspired cuisine at Eleven in Ashland Parsing the meaning behind wine medals and scores Restaurant Inspections: Sunday, March 22 Jasmine Thai Cuisine Tempo Videos Classifieds Jobs Autos Real Estate FEATURED » Obits Blogs TV Listings Movie Listings Oregon Outdoors Oregon Healthy Living Magazines/Special Sections Business Services NEWS NOW Our View: Lawmakers ending a small annoyance in the law ... Central Point Cemetery is still broken ... A sea-foam change ... Our View: Lawmakers ending a small annoyance in the law ... Central Point Cemetery is still broken ... A sea-foam change ... Tammy Kelly: Lighten up traditional Easter desserts By Tammy Kelly More Content Now MailTribune.com By Tammy Kelly More Content Now Posted Mar. 30, 2015 @ 8:06 am By Tammy Kelly More Content Now Posted Mar. 30, 2015 @ 8:06 am » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2325,665" 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 MailTribune.com By Tammy Kelly More Content Now Posted Mar. 30, 2015 @ 8:06 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. » EVENTS CALENDAR Connect with MailTribune.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 Announcements Obituaries Story ideas Since you asked 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. 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