Culinary Recipes
Calendula Butter - August 2005 Online Newsletter
8 tablespoons (1 stick) butter, at room temperature, 1/2 cup calendula petals. Blend ingredients together in a small bowl. Use right away or cover and refrigerate for up to 1 week.
Calendula Rice - August 2005 Online Newsletter
4 cups water
1/8 teaspoon salt
1/2 cup onion, finely chopped
2 chicken bouillon cubes
2 cups long-grain rice
In a medium saucepan bring water to a boil. Add salt, onion, bouillon cubes, calendula petals and rice. Stir. Reduce heat, cover and simmer for 18 minutes.
Chamomile Wine - May 2005 Online Newsletter
Let 1 3/4 oz of dried, crushed Chamomile flowers steep in 1 quart of dry white wine for 10 days. Strain. Drink a small glass each day as a digestive aid.
Lavender Cookies - April 2005 Online Newsletter
1/2 cup (1 stick) unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 teaspoon lavender flowers, finely chopped
1 1/2 cups all purpose flour
2 teaspoons baking powder
Preheat oven to 350 degrees. In a medium bowl, creak butter, and sugar until light and fluffy. Beat in eggs, vanilla, and lavender, and mix well. May add more lavender for a stronger flavor, if desired. Combine flour and baking powder and add to lavender mixture, stirring until well blended. Drop by teaspoonful onto an ungreased baking sheet. Bake 8-10 minutes or until lightly browned on the edges. Cool on the baking sheet for a minute or two, then transfer to a rack to finish cooling. Yields: 4 dozen.
Catnip Cookies - September 2004 Online Newsletter
1 cup whole wheat flour
1/4 cup soy flour
1 teaspoon Catnip
1 egg
1/3 cup of milk
1 tablespoon molasses
2 tablespoons butter
Preheat the oven to 350. Mix all the dry ingredients together. Add molasses, egg, oil, and milk. Oil a cookie sheet and roll mixture out flat. Cut into bite-sized pieces, then put in the oven and bake for 20 minutes. Let cool, and store in a tightly sealed container.
Flax Bread - May 2004 Online Newsletter
* 1 14 cups water
* 2 tbsp. honey
* 2 tbsp. canola oil
* 2 cups bread flour
* 1 cup whole wheat flour
* 1 12 tsp. salt
* 1/3 cup flaxseeds, ground or whole to taste
* 2 tbsp. sunflower seeds
* 1 tbsp. poppy seeds
* 2 tsp. fast rising instant yeast
Measure ingredients and place in bread machine pan in order recommended by the manufacturer. Select Whole Wheat Rapid Cycle. Remove baked bread from pan and let cool on wire rack. Yields 1 loaf.
Evening Cordial - April 2004 Online Newsletter
Steep Dried Hops in Sherry or Brandy to make a nice evening cordial that is beneficial to the stomach.
Fast Elder Berry Wine - July 2003 Online Newsletter
Add 1-2 Elder Flower heads to a bottle of gentle white wine and leave it to soak for 2 days. Strain and enjoy.
Elder Flower Vinegar - July 2003 Online Newsletter
Fill a glass jar with Elder Flower heads. Cover with apple cider vinegar and leave to steep in a cool dark place for at least a month. Strain and place a fresh flower-head in each bottle before filling it with the infused vinegar.
Honey Hot Toddy - October 2002 Online Newsletter
To make the recipe
1 tablespoon of honey.
1 shot of lemon juice.
1 shot of whiskey.
Add all the ingredients to a coffee mug, fill with steaming hot water, stir, and sip until gone. Drink whenever coming down with a sore throat, head cold or the flu.
Chamomile can be stirred into butter or sour cream that is used to top baked potatoes.
- September 2002 Online Newsletter
Lemon Balm Summer Time Salad Dressing - August 2001 Online Newsletter
1 Cup Olive Oil
1/2 Cup Red Wine Vinegar
1 Cup Lemon Balm, Coarsely Shredded
4 Tbsp. Fresh Parsley, Finely Chopped
1 Tsp. Salt
1 Tsp. Black Pepper
Combine all ingredients. Cover and chill for 1/2 hour until all the flavors have blended. Serve over green salad. Garnish with nasturtium blossoms.
Burying a fresh rose, lemon, or apple geranium leaf in a bowl of sugar for a week or so adds a delicious "summery" flavor and aroma delicious in a cup of herb tea.
Freeze fresh sprigs of the lemon-balm leaves in ice cube trays for summer drinks.
Dried Sage - - April 2001 Online Newsletter
Use fresh or dried herb on most any meat. Great addition to bland soups, sauces and gravies.
Fruity Tea Twister - June 2001 Online Newsletter
4 cups fresh brewed and chilled English Breakfast tea
2 cups sliced fresh fruit
(apples, peaches, pineapple, oranges, strawberries, bananas, grapes)
2 tablespoons sugar
2 cups white wine
1 cup brandy
Ice cubes
In large jug or punch bowl, combine fruit with sugar. Pour tea over fruit; stir in juice. Refrigerate to chill. Serve over ice and Enjoy!
Flax Spread
Try this spread on toast or firm whole-grain crackers.
1/3 cup hazelnuts or walnuts
1/4 cup flaxseed
1/4 honey
Grind the nuts in a clean electric coffee mill (pulse for about 3 seconds). Scrape the nuts into a large, wide-mouthed jar. Grind the flaxseed until pulverized (10 to 20 seconds). Add to the jar. Pour in the honey and stir to mix. Cap and store in the refrigerator for up to 1 week.
Flax Banana Bread - October 2001 Online Newsletter
1/2 c packed light brown sugar
1/2 c low-fat buttermilk
1/4 c fat-free egg substitute
3 Tbsp. canola oil
3/4 c unbleached all-purpose flour
1/2 c whole wheat flour
3/4 c ground flaxseed
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 c pureed ripe bananas
Preheat the oven to 350F. Coat a nonstick 8x4 inch loaf pan with nonstick spray. Whisk together sugar, buttermilk, egg substitute and oil.
In a medium bowl, mix the flours, flaxseed, baking powder, baking soda and salt. Combine the wet and dry ingredients. Don't overmix. Add bananas. Pour batter into the pan, bake for 40 to 50 minutes, until a knife inserted in the middle comes out clean. Allow the pan to cool slightly, then remove the loaf from the pan.
Flax Lemonade - October 2001 Online Newsletter
1 oz flaxseed to 1 pint boiling water
Boil for a little while then strain seeds out and add a little lemon juice and sugar.
The mucilage in the flax liquid is soothing to a sore throat. However, flaxseed in large quantities are toxic.
Herbal Vingar, Oil & Wine -November 2001 Online Newsletter
It is easy to make your own herbal vinegars, oils, even wine. They are great with salads, and as marinades and gifts. Another great way to bring herbs into your life.
There is no set rule for the amount of herbs to use. Use what you have on hand. A basic rule of thumb is to use 1 part herbs, seeds or flowers to two parts vinegar, oil or wine. Never use metal utensils, bowls or containers. Mason jars work well, but a plastic lining should be put over opening before attaching metal lids.
Heat vinegar, oil or wine (do not boil), let cool slightly, pour over herbs. Cover with tight fitting lid and let steep for 1 week in a cool dark place. Strain herbs, using cheese cloth, pour into decorative bottles, over sprigs of dried herbs collected from your garden (for decoration). Label.
Attatching a label with recipes for use is a great addition to a lovely gift.
Never set herbal vinegars, oils or wine in a windowsill. Light and heat will destroy the flavors.
Vinegar Marinade - November 2001 Online Newsletter
Add thyme, sage, parsley and shallots to red wine vinegar.
Great marinade for beef.
Use white wine vinegar and these herbs for poultry.
Rose Hip Wine - November 2001 Online Newsletter
Remove the seeds from 3 1/2 oz of dried rose hips and steep the hulls in 1 qt of dry red wine for 2 weeks. Strain. Drink a small glass of the wine daily.
High in Vitamin C and helps the body defend itself against infections and colds.
Spiced Olive Oil - November 2001 Online Newsletter
Use garlic, rosemary, thyme, bay leaf and peppercorns in your favorite oil.
This looks great in a bottle if you finish with a sprig of rosemary and a large chile. The bay leaves and peppercorns also add interest to this oil. Add this to the pan when cooking beef or pork. Great Flavor!!!
Hibiscus Cooler - Great for Children - January 2002 Online Newsletter
64 oz water
3 TBS whole Hibiscus flowers
12 oz can apple juice concentrate
Directions: Boil water, add Hibiscus. Turn off flame and let it steep for a while. Pour tea and apple juice concentrate into container. Refrigerate.
Spearmint Cookies - January 2002 Online Newsletter
1 cup butter
1/2 cup sugar
1/2 teaspoon Spearmint essential oil
2 tablespoons crushed dried Spearmint leaves
2 cups flour
1/4 teaspoon salt
Cream butter and sugar; add extract, mint leaves, flour, and salt. Mix
thoroughly. Chill dough. Form 1" balls and roll in sugar. Press with your thumb. Bake at 350 degrees for 12-15 minutes. Makes 3 dozen large, or 6 dozen small cookies.
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