Hooray for Spring!
Hey y’all. It’s my favorite time of year here in Alabama. My local weatherman says that his meteorological spring starts March 1, not March 21, so I vote for his schedule! We usually have a little tan showing by now in the south, but this year has been our third coldest winter on record for the state (global warming???). Anyway, gardening and planting are right around the corner and, of course, that includes lots of great baking.
If you’re committed to making some healthful changes in the way your family eats, but need a little more help than a good cookbook, the John C. Campbell Folk School www.folkschool.org is a great place for cooking and baking classes. Located in the North Carolina mountains, it’s a beautiful place to visit and learn some of the many crafts they offer in weekend and week long classes.
One upcoming class I especially recommend is Nourishing Traditions in a Community Kitchen, June 6-12, taught by Porsche Combash of Three Stone Hearth in Berkeley, CA www.threestonehearth.com. I spoke with Porsche recently about her upcoming class and she says “Join me for a week of cooking community supported kitchen style, traditional, local, and sustainable! We are the first CSK in the US and are excited to share our experiences with you in a fun filled week of cooking and conversation.” Check out the folk school web site for other great cooking and bread baking classes coming up this year.
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You can save some money on your next To Your Health sprouted flour order. We’ve been able to reconfigure some of our shipping and handling charges and are passing those savings on to you!
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From Peggy's Bookshelf
 I’ve received lots of requests for sourdough recipes so I thought I’d share some new books I’ve received. A fabulous book I’m thoroughly enjoying is Classic Sourdoughs by Ed Wood. Also, I recently added some other books to my bread making stack of references: The Bread Builders by Daniel Wing & Alan Scott; The Complete Sourdough Cookbook by Don & Myrtle Holm; and Sourdough Breads & Coffee Cakes by Ada Lou Roberts (using homemade starters). Amazon.com continues to be an economical way to purchase books. Happy Baking!
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Recipe Of The Month
 Peggy’s Recipe for Sweet Cream Pound Cake
A light dessert for the perfect Springtime meal
- ½ pound butter, softened
- 3 cups organic sugar or 2 cups organic sugar, 1 cup rapadura
- 1 teaspoon vanilla
- 8 oz. raw heavy cream
- 3 cups sprouted flour
- 6 eggs
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add cream and flour alternately; then add the vanilla. Pour batter into a greased (I use coconut oil or butter) and floured tube pan. Bake for 1 hour and 20minutes in a 325 degree oven*. Yummy!
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