Spring Sweets

 Spring surprisingly is a wonderful time to bake all sorts of treats.After all there are showers and graduation parties along with brunches and teas. Then there are the simple treats to be enjoyed with ice  tea or ice cream on a warm day.It's also a great time for year to enjoy the fruit - strawberry - of the season too,

Both regular contributor  Melissa Clark and new contributor Tanya Sichinsky, the NY  TImes Food editor and author of the email newsletter "The Veggie" have given recipes in today;s New York Times Wednesday Food section. Who can resist her Walker's inspired short bread rounds rolled in Demerara sugar? These are the quintessential butter cookie.made with just a cup of butter , flour and white rice flour, The dough is shaped into logs and then rolled in the brown ,crunchy Demerara sugar. Use very good butter for this (Kerry Go;d would be the best bet here) The cookies are baked in a low temp over around 325 degrees Farenheit for fifteen to twenty minutes.Ms. Clark suggests a true Highland treat of eating these with a sip of good whiskey but try the strawberry lassi drink from Ms. Sichinsky recipe slate. She has gathered a whole collection of strawberry based recipes to celebrate the fruit of the season.Lassi, the Inidan drink, which is sort of like a creamy ice cream less milkshake has fresh berries along with cardomom and whole milk yogurt . Maple syrup is added to counter any of the fruits tartness.

She took has garnered some great recipes that are perfect for all those pints and bushels.There is a strawberry spoon cake created by another Times contributor Jerelle Guy. This is a simple cake,  - no fancy ingredients - yet rich in butter ,brown sugar  and milk.  A cup of fresh strawberries is added and they pretty much dominate the cake. Ms.Sichinsky suggests serving the case with generous scoops of vanilla ice cream. Ms. Guy has another recipe - strawberry drop biscuits.What's great about these is that there is no rolling out of dough and then cutting then into rounds.It's a simple mix in thee bowl and go.Heavy cream gives it richness and the berries can be carried. Try blueberries or raspberries. This recipe only uses four ripe strawberries cut into tiny pieces.They would be perfect with clotted cream or as a  breakfast  treat wit butter. Of course there are another Times Food section contributor Lidey Hueck strawberry rhubarb muffins. These two ingredients have always gone hand in hand. They do have to be macerated in sugar first before being added to the batter.The actual batter is a mix of flour and corn meal making for a golden looking crumb. Sour cream eggs and butter give the muffins a nice moistness and add to the fruit flavors.Make a batch for the first picnic of the season.

Spring is the season for sweet treats. Make shortbread and serve it with a glass of strawberry lassi. Us the berries sin a number of mouth watering recipes. Take advantage of what the Spring harvest have to offer.

Chickpeas For Fall

 Is there anything more versatile than the simple chickpea?  Ir and its brine can be used in a number of differnt dishes from savory to sweet.This simple bean can be the star of the autumn table,

Mostly chickpeas are used in hummus with such summery flavors as basil and lemon.It can be remade for fall with the addition of sage or paprika. To have a pumpkin vibe sprinkle some toasted pumpkin or pepita seeds for decoration.It s usual for the spread to be served on pita bread but it can be toasted in an air fryer or grilled on a barbecue.Another great dish is falafel, fried chickpeas .Its usually made with yellow or white onions but chopped scallions also work. Use the last of th e summer s fresh herbs like cilantro or parsley for flavoring. You can add garlic if you want.If you're making  it for your tailgati g party, add a good pinch of cayenne pepper for some zing.Serve it with a minty tahini  dipping .sauce.

Chickpeas can have a sweet side too. Save their brine or aquafaba to make vegan meringues.These make for wonderful desserts, especially for brunches or get togethers.The cool fall weather is perfect for bak7ng meringues.They need chilly and no humidity to bake into crispy crackly rounds.Summer humidity turns the sweets into an icky taffy like goo.Keep in mind that the average bean also makes for some interesting treats. You can sub in chick pea flour for white,It has  more minerals and vitamins than the other.Like white flour it has a mild flavor that makes it more blendable with strong flavors as vanilla and chocolate.It can also be turned into a fudge popular in India and Pakestan.Cardomon adds spice to the sweet.

Chickpeas are usually consider a summer ingredient.However its perfect for fall  too.Try them in both savory and sweet dishes.

Coziness with Oats

 There is something about an airy dish that homey and satisfying. Maybe ti;s because of the grain being the most basic but also the most everyday.It's also lent itself to being good as an ingredientfor baked goods and hearty breakfasts.

Regular author and top baker Genevieve Ko wrote about it and gave two recipes in today;s New York Times Food section As she puts it oats can work miracles. Cooked otameal has a comforting and relaxing scent like clean fresh hay.There's also a natural sweetness to them that regular flour doesn;t have.They add to everything, from creating sweet crunchy toppings to extra chewy cookies like oatmeal raisin and chocolate chip oatmeal cookies. Chef Ko gives two recipes with them - honey oat pancakes and oatmeal chocolate chocolate chip muffins. Both are great ways to start a chilly Spring morning. There are so many different typrs of oats to use. What should home chefs use? She recommends quick cooking and instant oats are ideal for the pancakes because they;re small and flat, perfect for cooking. They;ve been finely chopped and steamed before packaging . They;re already made into flakes. Keep in mind that instant oats are going to be thinner than the quick cooking kind. They'll give the finished product s a chewier texture according to Sarina Shatseen , a culinary content specialist at the flour company Bob's Red Mill.

The recipes are perfect for breakfasts(or even for a Sunday lunch). The honey oat pancakes have the oatmeals soaked in buttermilk along with flax, honey and salt for a good ten minute. The longer the mixture sits the creamier and tender the pancakes. Use this time to make eggs and bacon . After the ten minutes add two tablespoons of canola or any flavorless oil. Baking soda and flour are then mixed in . They should be cooked in butter for a richer flavor.. Serve hot with more honey and definitely more butter for the ultimate treat.The oatmeal chocolate chip muffins can be perfect for breakfast or just a mid afternoon snack with coffee or tea. Use quick cooking oats for these along with flour and brown sugar. Cardomon is also added, giving the crumbs a lovely flavor. There is also eggs, butter and whole milk to give the muffins body. After the wet and dry ingredients are mixed the chips are gently added in. They're baked at 400 degrees Farenhit for twenty minutes. Use cupcake papers and bake in a muffin tin.

Oatmeal cna be a great addition to anything for breakfast or sweet. Try it in these pancakes or muffins. They;re a healthy and tasty addition to any recipe,