I’ve tried sharing fresh herbs with my local friends and community, but I have few takers. One friend said, “I would be glad to take some, but I don’t know how to cook with them. Could you please put some easy guidelines and recipes on your blog?”
It’s warming up outside and I don’t feel like turning the oven on to bake cookies. But the grands are coming over and they’ll be expecting a treat!
Blue berries are in season, so I buy a carton every week and then figure out how I’m goin to eat these unctuous, juicy, indigo blue jewels. Blueberry Buckle is a coffee cake. My oldest sister, a fabulous baker and cook, passed this recipe on to me years ago.
I have a forest of herbs this spring! I was initially concerned that our extended deep freezes this year killed them, but it’s done the opposite! These perennial herbs are outrageously tenacious.
Ask the question, “what’s every child’s favorite dish?” Your little ones (and big ones) will probably answer, “Mac and cheese!” Right?!?!
This is an old-time family favorite that I used to make each spring. It’s a great take-out, take-to sheet cake that transports easily and is a crowd pleaser.