By using only an egg yolk and not the whites for cooking with, twice in the last month or so , twice then leftover raw egg white has supplied the opportunity to make something such as Meringue Cookies with. (This is a possibility that artists … Continue readingMERINGUES and pack food
The rhubarb and the strawberries in the images and recipe that follow, came from the grocery store, where they often appear on shelves soon after the snow melts. Its past the beginning of rhubarb season now also – though still available at farms locally that … Continue readingA RHUBARB CAKE-CRISP – fresh rhubarb baked with a cake mix.
Donut Peaches! Fresh is great, and no preparation necessary – eat around the pit – sweet, flatter peaches, easy for a child to grasp. They are in markets now (end of July, early August for central NH). Or take out the pit, and have some … Continue readingGLAZED PEACH DONUTS (glazed with a wavy line of frosting or honey) WITH EDIBLE FLOWERS.
It is almost rhubarb time – it is in grocery stores already, a bit ahead of the season here – a sign of spring and the growing season ahead. TOOLS:Several large MIXING BOWLS, (a large CUTTING BOARD or clean surface to roll out a crust … Continue readingA SPRING STRAWBERRY RHUBARB PIE (WITH OPTIONAL UNFLAVORED GELATIN)