It is a pleasant problem to have too many blueberries. My backyard blueberry bushes are producing about 2 cups of ripe blueberries a day. In addition to sharing with neighbors, I’m scrambling to find ways to use all the blueberries. I love homemade cornbread and recently ran across a recipe for “Blueberry Cornbread.” I guess this shows that you can add just about anything to cornbread. I love “Jalapeno Cornbread Muffins” with pickled jalapeno bits and my “Hushpuppies” with green onions and Cajun spices. Why not make a sweet cornbread recipe with fresh blueberries? Yum!Continue reading
Bonnie brought the most delicious breakfast muffins to our April weekend girls getaway at the beach. As she gave me the recipe, she said “whatever you do, don’t leave out the parsnips.” What? Parsnips in muffins? Yes, these muffins contained plenty of healthy ingredients — and you wouldn’t guess it. The spices blended with the all the “surprise” ingredients and the muffins were moist and irresistible. This is spicy muffin recipe is perfect for cool autumn days.
What to do with the left-over or remaining sweet potatoes from the holidays, one might ask? This recipe uses sweet potatoes in a cake.
Before you discredit this seemingly unusual idea, the cake tastes much like a banana cake or applesauce cake. The sweet potatoes make the cake very moist and the molasses and spices blend the flavors together. Try it, you’ll be pleasantly surprised.
While searching through my stack of recipe ideas, I came across a newspaper recipe for Sweet Potato Biscuits. That sounded interesting and a good way to use some of my sweet potatoes. Plus, the nutritional benefits of sweet potatoes are many–especially rich in Vitamin C and A. I added fresh chives and parsley from my garden for flavor. The adapted recipe turned out great, although there were a few challenges.
Read on to see a couple of suggestions when making biscuits… Continue reading