This month’s spring recipes are sure to please! Both recipes come from Gooseberry Patch, In the Kitchen with Family and Friends. Give them both a try and be sure to check out others in all of The Granary’s fine cookbooks.

This first recipe can be found on page 112 and was submitted by Linda Speer of Fort Scott, KS.

Bee Bread

1 c. corn syrup
1-1/2 c. powdered sugar, divided
1 c. peanut butter
1-1’4 c. powdered milk

Combine corn syrup, 1-1’4 cups powdered sugar, peanut butter and powdered milk. Roll mixture into 1 to 2-inch balls and then roll in remaining powdered sugar so that bread is not sticky.

These simple, tasty treats are sure to be a springtime favorite of your kids, and its so simple they’ll even enjoy helping you!

Sometimes, the lightest of meals can be the most satisfying, especially on a warm spring or summer evening. This great salad makes either an excellent entree or side dish at any table or pot luck. This great recipe is on page 66, and was submitted by Becky Svatora of Fremont, NE.

Springtime Pasta Salad

16-oz. box spiral pasta, cooked and drained
2 t. salad oil
1-1/2 c. vinegar
1-1/2 c. sugar
1 t. salt
1 t. pepper
1 med. onion, chopped
1 cucumber, peeled and chopped
1 t. garlic salt
2 t. prepared mustard
2-oz. jar pimentos
1 T. parsley flakes

Coat pasta with salad oil; drain off excess. Combine remaining ingredients with pasta. Cover, and let marinate in refrigerator for 2 to 3 days before serving, stirring occasionally.

Do you have a favorite recipe you would like to share with us? If so, just send to me at granarymike@yahoo.com and I’ll be sure to post it.