Can you close your eyes and imagine a flavor that is tart, sweet, crisp and refreshing all at the same time? I can. Because I am eating a piece of it right now! This week I decided to tackle and unknown territory for me- Lemon Meringue Pie. Now, I fancy myself to be an “average” baker. I can do just enough to get by- as long as it does not involve measuring! If you would have asked me in the middle of the preparation of this pie if it was worth- I would have said no. But, after eating piece after piece I can see myself dusting off the good old measuring spoons and dried beans again. This pie has many steps, and takes some time to prep and chill- but trust me, if you are up for the challenge it is so worth it!

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Today is the official first day of Spring! Although we have had a few warmer days here and there in the past fews weeks… today makes it legit! After months and months of gray skies, snow and cold, I am ready to break into warm weather. I am however, stuck in a winter rut. The only recipes I can think of to cook involve heavy cream sauces and the the only wardrobe I am used to is thick sweaters and wool socks! So, to inspire myself I took a quick walk outside and found some great signs of spring!

It seems as if these little flowers, Hibiscus, are always in a race with the buttercups to see who blooms first. They grow right outside our front door, and the smell is welcoming to all of our guests.

I love buttercups, their bright color is a welcome sight after a dreary winter. Can you see my little friend that decided to tag along for a ride in my cup?

Looking at the bare trees all winter, you would think they will never bloom again! The little buds give me hope for a beautiful spring!

After making it through winter it is always exciting to enjoy springs wild bounty. Watercress is one of the first wild greens. It can be found in cool, slow flowing streams, like an old spring. This flavorful green is easy to pick and can be enloyed in salads, vinegar gravies or simply with some soft bread and butter as a sandwich. I am so inspired for spring, and cooking with fresh ingredients. Hopefully you will be too!

~SD

I am a huge fans of oatmeal raisin cookies. I make them every so often, but this time around I decided to branch out… try something new! Instead of sticking with the ever faithful california raisins, I raided the pantry to find some new little treats…

I loved the cranberries, apples and golden raisins in these cookies! My little cousin didn’t want to eat these cookies because he doesn’t like raisins. So, I told them to just pick them out. He picked out all of the cranberries and ate the golden raisins! Such sneaky little raisins!

Fruit and Oatmeal Cookies

2 sticks Butter, softened
1 1/2 cups Brown Sugar
3 Eggs
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1 tsp Vanilla
3 cups Flour
2 cups Rolled Oats
1/2 cup Golden Raisins
1/4 cup Diced Dried Apples
1/4 cup Diced Dried Cranberries

Whip together (with electric mixer) softened butter, brown sugar and eggs until fluffy. Mix in baking powder, soda, salt and vanilla, then flour. With rubber spatula stir in rolled oats, raisins, apples and cranberries. Spoon scoops about the size of a ping pong ball onto an ungreased sheet pan. Bake at 350 for 10-12 minutes. Let cool on the pan for about a minute, then place onto cooling rack.

Ah! Warm Cookies and milk just can’t be beat!

~SD