From Scratch

We've been in the kitchen a lot lately, and here are some new recipes I'd like to try.

My mint is trying to take over my yard, but this recipe ought to tame that herb!

Homemade Mint Ice cream from Blue Yonder.

1. First, take a bunch of mint leaves, I don't know, half a cup or so, and put them in a bowl with a cup of sugar.
2. Use the back of a spoon to grind them up into the sugar.
3. Pour in two cups of heavy cream and a cup of whole milk, and stir until the sugar dissolves.
4. Let that sit in the fridge for a couple of hours (or overnight if you like it really minty).
5. Strain the leaves out of the mixture, and then pour it in 13X 9 (ish) pan (glass or ceramic is best - anything that will give it enough room to spread out) and cover with plastic wrap.
6. Put it in the freezer.
7. Every hour or so, take it out and scrape/mix it with a fork. This will keep it from becoming one solid mass. This freezing part should take 3-4 hours.
8. Voila, ice cream!
   *A variation could be to add in chocolate chips.

We recently made these homemade Lara Bars, easy to make, and yum to eat! Here's another variation of the recipe. Make a big batch. Throw one in your bag with an apple and you have yourself a meal. When you are having a "mobile" day, never drive through for french fries again, keep a stash of these handy and offer your starving over-transported kids one of these. So healthy and tasty too.

My two worlds have collided! You know I love Amy Butler for her whimsical fabric and chic patterns. But did you know she also wrote a book about Jams & Jellies? OH YES SHE DID. I haven't done the jams or jellies, but I intend too. However, I did try the recipe for Sharon's Cream Biscuits. OMG!

2 cups AP flour

1 tsp salt

1 TBS baking powder

2 tsp sugar

1 cup plus 2 TBS heavy cream

1/3 cup unsalted butter, melted

Preheat oven to 425. Mix flour, salt, bp, and sugar in a mixing bowl. Add the cream to the dry ingredients and mix. Gather the dough together and knead for 1 additional minute. Pat the dough into a 1/2" square and cut into 12 biscuits. Place biscuits on ungreased cookie sheet. Brush the tops with melted butter. Bake 15-17 minutes or until light golden brown.