A Recipe For Reciprocity

I got this note some time ago with some yummy apple cake! 

It was kind of an unwritten rule in my house, too, but if I were to ascribe to it now, I don't think I would ever catch up. 

Here's what's been delivered this past month:

chicken enchiladas - thanks LaBorde family

curry chicken and rice - thanks Gidika's mom

seafood gumbo - thanks Ricky and Jane Anne

chicken parmesan - thanks Kindergarten Team

chicken casserole and tomato bisque - thanks Liz

beef and chicken fajitas - thanks Team First

chicken pot pie - thanks Denise Smith

pizza - thanks Specials Team

sloppy joes - thanks Laura

taco soup - thanks Autumn

vegetable soup - thanks Karolyn

cottage pie - thanks Caroline

beef roast - thanks Cheryl

lasagne - thanks Lynette

stuffed shells - thanks Laura 

gnocchi soup - thanks Laura

beer bread - thanks Nancy

 chicken chili - thanks Amy

ravioli - thanks Nancy

cabbage rolls - thanks Laura

subway sandwiches - thanks Carrie

muffins - thanks Terri

apple cake - thanks Caryn

apple pie - thanks Liz

pecan pie - thanks Jennifer

assorted cookies - thanks Cindy

two cheese cakes - thanks Carol and Susan

I hope I haven't forgotten anyone. And for the record, I did return Caryn's plate with some blueberry bread - here's that recipe. 

It makes two loaves, one to keep and 

one to share.

Blueberry Bread   

2 eggs, beaten

1 cup sugar

1 cup milk

1/2 cup butter, melted

3 cups flour

1 T. and 1 tsp. baking powder

1 tsp. salt

2 cups fresh blueberries

2 T. all-purpose flour

Blend eggs and sugar, add milk and butter. Sift dry ingredients into liquid. Coat berries with the 2 T. of flour, then fold into batter. Split batter evenly among two greased loaf pans. Lightly sprinkle batter with sugar for a bakery-top crust. 

Bake at 350 degrees for 55-60 minutes. Mmmmm!

Oh, and when you can, always return the container with 

something tasty!