In a book called Cupboard Love, “A Dictionary of Culinary Curiosities,” author Mark Morton gives the origins of the word “strawberry.”  It derives “simply from straw”, he says “perhaps because gardeners spread chopped straw around the plants to protect them.”  Alternatively he adds it could be because the long runners of the plant after they [...]

In March the sap is flowing. Take advantage of our liquid gold by making this delicious Maple Syrup Bread. You’ll love the crusty maple sugar topping!
1/3 cup New Hampshire maple syrup
2/3 cup warm water
2 tablespoons dry milk
1 tablespoon butter, melted
2 teaspoon active dry yeast
1/2 teaspoon salt
1 cup all-purpose flour
3/4 cups of whole wheat flour
Crust topping
1-2 tablespoons [...]

Split muffins, spread them with butter, and broil just until cut side is slightly crispy (about two minutes) for a breakfast treat. Or, use the crumbs as a filling for baked apples and top with a bit of brown sugar or New Hampshire maple syrup before baking.
1 egg
1/2 cup milk
1 cup All Bran cereal
1/3 cup honey
1 [...]

For an entree biscuits can be used as a quickly prepared bread or as a base over which a creamed chicken can be served. For dessert they become the “cake” of a strawberry shortcake.
All-Purpose Biscuit Dough
2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
4 tablespoons butter, vegetable shortening or a combination of the two
¾ [...]