Recipe – Peachy Baby Back Ribs


Makes 9 Servings

Everybody loves sweet, sticky barbecued ribs. These are a little different and served without barbecue sauce, but feel free to add some if you like. 

½ cup of your favorite barbecue rub
¼ cup turbinado sugar (Sugar in the Raw)
3 full slabs (about 2 pounds each) baby back ribs, back membrane removed
1½ cups peach preserves
6 tablespoons packed brown sugar
¾ cup apple juice

1. Mix the rub and sugar together and sprinkle it on the ribs. Use about two-thirds on the meaty side and one-third on the boney side.

2. Prepare the grill for cooking over indirect low (300°F) heat, using peach wood or a combination of cherry and hickory for flavor.

3. Cook the ribs until they are nicely caramelized and looking great. This should take about 2 hours. Remove the ribs to a platter or sheet pan. Lay out 3 double-thick layers of heavy-duty aluminum foil, each big enough to wrap a whole slab. Transfer each slab of ribs to a piece of foil. Top each slab with ½ cup of the preserves. Sprinkle 2 tablespoons of brown sugar over each slab. As you fold each foil into a packet, pour ¼ cup of the juice in under the ribs. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return them to the grill for 45 minutes.

4. At this point, you could let the ribs cool down to finish later. This is a great way to take the ribs to a game-day party at a friend’s house or at the game. To reheat them, put the cooked ribs on a direct medium-hot grill. Cook and flip them for just a few minutes, until they are warm and caramelized. Cut each slab into 3 pieces and serve.


Find more recipes in The NFL Gameday Cookbook by Ray Lampe

The Bloody Doctor recipe

Recipe – Peachy Baby Back Ribs

Recipe – Rosemary Lemon Roasted Turkey


An elegant Thanksgiving dinner

6 sprigs rosemary

3 lemons, cut into fourths
12- to 14-pound turkey
2 tablespoons vegetable oil
1 teaspoon garlic salt
1. Heat oven to 325°. Place rosemary and lemon fourths in cavity of turkey. Place turkey, breast side up, on rack in shallow roasting pan. Brush with oil. Sprinkle with garlic salt.
2. Bake uncovered 3 hours 30 minutes to 4 hours or until thermometer reads 180° and juice of turkey is no longer pink when center of thigh is cut. Let stand 15 minutes before serving.

Recipe from Betty Crocker

Recipe – Rosemary Lemon Roasted Turkey

Recipe – Carrot Sunflower Sandwich Cookies


Makes about 18 sandwiches.

1/2 cup (1 stick) unsalted butter, melted

2/3 cup packed dark brown sugar

1/3 cup sugar

1 egg plus 1 yolk

1 cup grated carrots

1 3/4 cups all-purpose flour

3/4 cup rolled oats

1/2 cup sunflower petals

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1 can crushed pineapple, drained (optional)

3/4 cup walnuts (optional)

3/4 cup raisins (optional)

2 cups sunflower frosting (see below)

These treats, which have an earthy sweetness, are a real crowd-pleaser. The btitersweet sunflower goes well with the carrot and a hint of brown sugar. They’re delicious sandwiched with sweet, creamy sunflower cream cheese frosting.

  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  2. In the bowl of a food processor, process melted butter and sugars for about 1 minute. Add egg and yolk and process again.
  3. Place carrots in a bowl. Add flour, oats, sunflower petals, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Fold in butter mixture. Stir in optional mix-ins like pineapple, nuts, and raisins, if using. Refrigerate dough for at least 15 minutes.
  4. Drop tablespoonfuls of cookie dough 2 inches apart on the prepared baking sheets. Bake for about 10 minutes, or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Let cookies cool on baking sheets until they reach room temperature.
  5. Drop a dollop of frosting on half the cookies. Sandwich with the unfrosted cookies.

Sunflower Frosting

Makes 3 cups

Try using cream cheese based flower frostings for everything from dressing up vanilla cupcakes to quickly topping fresh cinnamon rolls. You can make a double or triple batch of frosting and freeze the extra in an airtight plastic container for up to 6 months.

1 (8 oz) package cream cheese

1 cup confectioners’ sugar, sifted, plus more to taste

2 tablespoons milk

1 teaspoon pure vanilla extract

1/3 to 1 cup flower petals

Put all ingredients in the bowl of a mixer. Beat slowly at first, to let the confectioners’ sugar start to absorb, and then increase speed to medium-high; beat for 3 to 4 minutes until no lumps remain. Taste and beat in more confectioners’ sugar, if desired. Note that overbeating will cause the frosting to lose its stiffness.

Any edible flower – or a mix – works in this frosting recipe. 

Try baking these cookies with various colors of sunflowers and carrots. Both grow in glorious shades of yellow, orange, and red.

Find the book at Johnson’s for more recipes:

Bacher, Miche.(2013). Cooking with Flowers. Philadelpha, PA: Quirk Books.

Photo by Curiositaellya.

Recipe – Carrot Sunflower Sandwich Cookies

2015 Employee Appreciation Picnic


On Tuesday, August 11 we closed the stores and office at 2:00 pm and had our Annual Appreciation Picnic at Cabin John Park. We’d like to thank our customers for making our annual picnic possible by shopping with us and understanding when we close early for the day. The picnic allows our employees to meet and chat with the other stores.

The clouds were arriving just as the first guests were. The rain was pouring down for about 15 minutes, but then it cleared up and left only a few puddles behind. We had an excellent picnic lunch complete with a delicious half vanilla and half chocolate sheet cake.

After eating, employees dispersed into games of horseshoes, volleyball, football, and frisbee, while others stayed under the shade to chat with their fellow co-workers.

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More pictures on our Facebook Page.

2015 Employee Appreciation Picnic

Recipe – Chocolate-Dipped Orange Geranium Cookies

These subtle but satisfying cookies are inspired by my in-laws: Jason loves orange and chocolate, and my dear mother-in-law, Iris, loves nothing more than a good cookie. She regularly stops by the kitchen in hopes that we have deemed a cookie just a little too brown to go out, since that is her favorite. Makes 36 cookies.

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups confectioners’ sugar

1 egg

1 teaspoon pure vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

2 tablespoons orange-scented geranium petals*

4 ounces good quality bittersweet chocolate

1 tablespoon vegetable oil

* Feel free to use another flavor of scented geranium or, better yet, bake a range of different flowers in different shapes. Form dough into two flat rounds, refrigerate it for about 30 minutes, and roll it to 1.4 inch thick between 2 sheets of plastic wrap. Cut it into shapes with cookie cutters.

1. Have a large sheet of parchment paper ready on your work surface.

2. With a mixer on medium speed, beat butter and sugar for 3 minutes, or until smooth and creamy. Add egg and beat until smooth. Beat in vanilla.

3. Sift flour, baking soda, and cream of tartar into a medium bowl. stir in geranium petals. Gradually beat flour mixture into butter mixture. Turn dough onto parchment paper. Roll it into a 2 inch round log, wrap in the parchment, and refrigerate it for at least 2 hours and up to overnight.

4. Preheat oven to 350F and line 2 baking sheets with parchment paper. Unwrap dough and cut it into 1/4 inch thick slices. Place slices 2 inches apart on prepared baking sheets. Bake cookies for about 10 minutes, or until the edges are golden brown. Let cookies cool slightly on baking sheets before transferring them to a wire rack to cool completely.

5. In a double boiler set above barely simmering water, stir chocolate until it is almost completely melted. Remove it from heat and stir until it is completely melted. Add oil and stir until chocolate is smooth and glossy.

6. Dip half of each cookie in chocolate and shake off excess. Lay chocolate-dipped cookies on prepared baking sheets to dry completely. Store between layers of parchment paper in an airtight container for up to 1 week.

Recipe – Chocolate-Dipped Orange Geranium Cookies