That’s right – the word “homemade” is in there twice. That’s because I made the frozen yogurt with yogurt I made a few days ago. I’ve only made my own yogurt a few times so far, and you certainly can use store-bought yogurt to make the frozen recipe….but it’s kind of extra cool to doubly… Continue reading Homemade Blueberry Frozen Homemade Yogurt
Yep, you read that right!
Blueberries, basil, lemon thyme, and lavender, all rolled into one moist, delicious little cake.
Here’s how it came about…
We went blueberry picking the other day.
Came home with 8 cups of blueberries, mostly the tiny wild ones.
So dark blue they look black.
And so tiny…
I made this toward the end of July, back during my blueberry recipe frenzy. I was also going to the Farmers' Market every Friday morning and getting my weekly ration of goats' milk and making my own cheese from the milk.
Not really a recipe here. More of a suggestion. A thought. A "here's what I did, maybe you'd like to try it, too" kind of thing.
I was making bread - a large batch of 6 loaves. I'd planned to make 4 regular bread for sandwiches and so forth, and two loaves of raisin bread.
So I made enough dough for all the loaves, then divided it into two bowls - 1/3 into one bowl for the raisin breads, 2/3 into the other bowl for the sandwich bread.
I rolled and formed the raisin bread first, and then I was thinking...hmmm...we have 800 tons of blueberries...wonder how blueberry raisin bread would be?
Blueberry Jonnycake-in-the-Oven is a recipe I found in America's Bread Book, a book I referenced before when I tried out the recipe for Indiana Basic White Bread.
I think it took me less time to make the pizza than it did to type that title for this post.
Moving along with my self-imposed blueberry theme, today's offering is more an idea or suggestion and not so much a recipe.