THOSE OF US that focus on the garden resemble homeless zombies, wandering around, seeking a bit of red or light green to have some hope. It’s 27 degrees this morning, but there are the round, pinkred knobs of the rhubarb beginning! The creeping thyme has perked up and has a

eathery beauty..I’m going to put it with some lamb!

Then, back to the kitchen for some herb tea or hot cider!

In “the View from Grandma’s Kitchen” by Janet Beyer and Phyllis Higgins, they include another version of the latter.

Mulled cider 1 gallon Vermont cider A few sticks of cinnamon

1 teaspoon whole allspice

1 teaspoon whole mace or 1 teaspoon nutmeg

1 cup brandy

1 cup rum

Summer for 45 minutes all ingredients, except rum and brandy. Add rum and brandy before serving and heat through.

From the same source: to enjoy with tea or cider:

Amazing Muffins 1 1/2 cups sugar 1/2 cup shortening 2 eggs, beaten 1/2 quart buttermilk 2 1/2 scant cups flour 2 1/2 teaspoons baking soda 1 teaspoon salt

1/2 teaspoon salt

1/2 of a 15 ounce box Raisin Bran

Brown sugar and cinnamon (for topping)

“Cream sugar and shortening. Add remaining ingredients, beating after each addition. Mix in cereal. Put into greased muffin tens. Sprinkle with sugar and cinnamon. Bake at 400 degrees.

These are truly amazing muffins because the batter can sit in the refrigerator for up to one month and still be used. The batter will get thick as the cereal swells, but they will taste terrific. Try them and see for yourself!”

Irish Soda Bread 1/2 teaspoon baking soda

2 cups flour

2 1/2 teaspoons baking powder

1 tablespoon sugar 3 tablespoons margarine 3/4 cup raisins or currants 2 tablespoons chopped citron 1 tablespoon caraway seed

1 cup buttermilk

Sift together the flour, baking powder, soda and sugar. Add the margarine and cut into the pastry until the flour is in peasized lumps. Add the raisins, citron and caraway seed. Mix in the buttermilk, adding a little more if necessary, to make a biscuit like batter. Pat into a greased layer cake pan, and bake for 30 minutes at 400 degrees. Serve hot or cold, with butter or jam. You may substitute whole wheat flour, rye flour or raw wheat germ for a small portion of the white flour.

Note: When making muffins, I always use currants or dried cranberries. For scones, the currants may be soaked in milk or another liquid to “plump” prior to adding to the batter. pgg.

Blueberry Muffins

A detailed recipe from Washington State that is delicious.

1/2 cup butter or margarine 1 cup sugar 2 large eggs 1 teaspoon vanilla 2 teaspoons baking powder

1/4 teaspoon salt

2 1/2 cups fresh blueberries or 1 bag (12 ounces) frozen blueberries (no sugar added), not thawed

2 cups all-purpose flour 1/2 cup milk

Topping

1 tablespoons sugar mixed with 1/4 teaspoon nutmeg

Heat oven to 375 degrees. Grease 18 regular-size muffin cups (12 if you want large muffins) or line with paper or foil baking cups. In a medium size bowl, beat butter until creamy. Add sugar and beat until pale and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla, baking powder and salt. If using fresh blueberries, mash 1/2 cup and stir into the batter. With a rubber spatula, fold half the flour, then half the milk into the batter. Repeat with remaining flour and milk. Fold in remaining fresh blueberries or all the frozen. Spoon batter into the muffin cups; sprinkle with topping. Bake 25-30 minutes until golden brown and top feels springy to the touch