All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

e-mail to:
mail to: WBBA, P.O. Box 312, Pittsfield, IL 62363

(from my Flowers in the Kitchen – a Bouquet of Tasty Recipes cookbook)
"To prepare rosemary flowers for the kitchen, cut them with the stems on and keep them in water until ready to use. Gently pinch blooms from the stems, rinse, and pat them dry."

"Any fresh, ripe berries can be used – black or red raspberries, blueberries, boysenberries, huckleberries, or currants. If they are tart, use the extra spoon of sugar; if they’re sweet, use the lesser amount."

Serves four to six….

1 cup whipping cream
2 or 3 Tbles vanilla sugar
1 cup raspberries
1 cup blueberries
About 2 Tbles rosemary flowers

Begin to whip the cream; when the cream begins to thicken, whisk in the sugar and most of the rosemary flowers. (Reserve enough flowers to scatter a few over each serving.) Continue whipping the cream until it is soft and fluffy, but not quite stiff.
Fold in the berries and chill for 30 minutes before serving. Serve the Fool in elegant glasses garnished with the reserved flowers. A piece of light spo9nge cake or a ladyfinger is a nice accompaniment.