Blueberry Cookies

1/3 cup honey or maple syrup
1/4 cup soft butter
1 egg
1/3 cup sour milk or yogurt or buttermilk
2 teaspoons lemon peel
2 cups organic unbleached white flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup fresh or frozen blueberries

Preheat oven to 350 F.  Mix first five ingredients.  Mix together flour, soda, and baking powder.  Add to first mixture. 
Stir in blueberries gently.  Drop by tablespoonful onto a non-stick cookie sheet.  Bake 15-20 minutes.
 
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These Blueberry Cookies are always a hit and go fast, they are best when fresh baked. A great treat for young and old,  good for you too! 
Serve with a cup of tea and enjoy...
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Out of buttermilk or yogurt? Try soured milk (to sour milk use 1tsp lemon juice to a cup of milk).

 
Amish Zucchini Cake
As an extra touch serve with fresh berries, and ice cream, or an extra touch try with your favourite  cream cheese icing.

cutting small front field early May

4 eggs
2 cups organic cane sugar
1 cup extra virgin olive oil
2 cups flour (whole wheat or unbleached)
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
2 cups grated zucchini
2 tsp vanilla or maple syrup

In a large bowl, beat eggs and sugar. Add oil; mix until blended.
In another bowl, sift flour, cinnamon, powder and soda
Add dry ingredients to wet and beat two minutes.
Stir zucchini and vanilla.
Pour into greased tube pan and bake at 350 F for 60 minutes.

Have you ever had too much zucchini? Cut into rounds or grate and put into the freezer, use for soups or stews.

 
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bullet The Forest and Trails
bullet The Somass Estuary

 

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