Category Archives: Food
Filled cupcakes take top place
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Throw out the calorie counter and celebrate with these really yummy cupcakes. Filled cupcakes are a recent development for home cooks. Those who watch Cupcake Wars on Food Network have learned a lot about flavors, textures and presentation.
You can make these cupcakes look as good as they taste. They vary in level of time and difficulty, but if you make them once, they’re simple after that. Make a batch and have a party.
Fresh English peas are a special treat
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
For a brief timespan in spring we have access to fresh English peas.
Yes, we have access to frozen peas and canned ones throughout the year, but there’s 
no comparison. However, frozen peas are still the next best thing, and in the recipes this week, frozen peas are interchangeable with fresh ones.
My preference is tiny peas, but not everyone agrees.
Perhaps my aversion to canned peas dates back to first-grade lunches, when Mrs. Murrary made us clean our plates and I’d carefully spoon my peas into my empty milk carton.
All of the recipes this week have been enjoyed by my family, so even if you think you don’t like peas, try one of these.
Cool cucumber dishes
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
One of my favorite ways to eat cucumbers is peeled, chilled and eaten with a little salt. The smaller ones have the best flavor.
Watch the weather. If cucumbers don’t get enough rainfall, they will be bitter. Although we were taught as 
children not to eat the peel because it is poisonous, we
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Vidalias come but once a year
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
What’s the big deal about Vidalia Onions? Well, you’ll know if you’ve ever tasted one.
They have all the flavor possible for an onion to have, but are so mild and sweet some folks eat
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Quick and easy kiwi fare
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Kiwi fruit can be found in almost every grocery store, but they are still fairly new to American markets. Originally called Chinese Gooseberries, the egg-shaped fruits were renamed when exported to the U.S.
They can be grown in the South Carolina lowcountry and have their own unique flavor.
Some think they taste like a combination of strawberries and bananas, but we’ll leave it up to you and your taste buds to decide.
The recipes featured this week are long on taste and short on preparation, so they should fit right into summer days.
Get lost in great cakes
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Some of these recipes go back a long way.
One of my all-time favorites is the old-fashioned pineapple upside-down cake my grandmother used to make in a cast-iron frying pan. This was a specialty of hers for Sunday night suppers. It never lasted long enough to make leftovers.
The upsy daisy cake was
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Mix it up with Mexican faves
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Recently I realized that most of the recipes we’ve featured are those that please my taste buds.
There are a lot of dishes out there I haven’t tried and some I’ve found too hot or spicy for me. However, every
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Incredible edible eggs
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Eggs are a miracle. Here they are, provided with no effort on our part, encased in their own storage package. All we have to do is crack them and go from there.
The recipes offered this week all feature the use of eggs, not in a
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Eat your green vegetables
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
We’ve all been told to eat our green vegetables, because 
they’re good for us.
As children our parents would tell us we couldn’t say we didn’t like something unless we tried it. Then if we still didn’t like it we didn’t have to eat it. We, in turn, have said those very same things to our own children.
This week’s recipes are selected with the belief that not only are green
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Coconuts don’t have to be complicated
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
I can remember when making a coconut dessert required several people in the kitchen laboring with a hammer and spike to crack the thing while the grater was ready to be put into service.
We’re freed from all that now, because shredded coconut is readily available.
It’s also nice to know
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