2C all-purpose flour
1T baking powder
1/4C granulated sugar
1/3C unsalted butter
1 large egg, beaten
1/2C light cream
2T chopped fresh peppermint (Park's 1347)
Mix flour, baking powder, salt and sugar in medium mixing bowl. Cut in butter with pastry blender until mixture resembles course meal. Add mint. Mix together the egg and cream, and add to flour mixture. Stir until mixture comes together. Turn out onto lightly floured surface and knead lightly until soft and pliable. Roll or pat out gently to 5/8 thickness. Cut out with 3 1/2 biscuit cutter. Place on parchment lined baking sheet. Brush tops with additional cream, and sprinkle with additional granulated sugar. Bake in a preheated 375 degree oven for 18 minutes. Remove to rack to cool, or serve immediately.
Mixed Berry Compote
4C mixed berries, whatever is in season, such as:
Park's Southern High bush Blueberries
Park's Black Satin or Navaho Blackberries
Park's Caroline , Heritage , Anne or Cumberland Black Raspberries
Park's Tristar Ever bearing or Earliglow or Jewel June Bearing Strawberries
Mix berries with 1-2T granulated sugar and set aside for 1 hour.
Sweet Lime Whipped Cream
6T granulated sugar
1C whipping cream
Grate zest from lime with microplane into the 6T sugar. Mix well. Add to whipping cream while whipping, until cream forms soft peaks.
Place warm shortcake in small bowl or plate. Top with 1C of mixed berry compote and a large dollop of whipped cream. Garnish with sprigs of fresh mint and serve,
1 1/2 cups cooked and mashed butternut squash.
1/4 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups evaporated milk
Place all ingredients in blender container. Blend until smooth and pour into uncooked 9- inch pie shell. Bake at 425* for 15 minutes, then 350* for 25 to 35 minutes, until center of pie is set.
1 cup sugar
1 cup oil
1 1/3 tsp. cinnamon
1 cup flour
1/3 cup cornmeal
1 1/3 tsp. baking powder
1 1/3 tsp. baking soda
1/2 tsp salt
2 generous cups grated carrots
1/2 cup pecans
Cream sugar, oil and eggs together. Then add cinnamon, flour, cornmeal, baking powder, soda and salt. Stir in the carrots and nuts. Pour into a greased and floured 9 x 13 inch baking pan and bake at 300* for 1 hour. Cool. Top with cream cheese frosting.
Cream Cheese Frosting
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 1/2 cups powdered sugar
2 teaspoons vanilla
Mix all ingredients until smooth. Spread over carrot cake.
1 stick of butter not margarine
1 cup sugar
Add in order:
1/2 cup oil
3 whole eggs
3 cups regular flour (not sifted)
2 Tablespoons of finely minced lavender angustifolia flowers/leaves
3 tsp. Baking powder
1 tsp vanilla
1 cup chopped nuts, soaked in brandy, etc.(Optional liquor)
Refrigerate at least 2 hours or overnight. Divide into eight rolls thick as a banana. Use 2 large pans and bake at 325 for 15 minutes until lightly brown. Remove and slice at a 45 degree angle. Return to the baking sheet and put back into the oven until slightly brown. Let cool completely on a rack then store in an airtight jar. This my recipe that I developed for an edible flowers food fest.
I like Tomato Ildi (bought seeds from Park Seed), small bushes are so prolific that I have plenty of small yellow gems to add to salads and create this preserve
1 kg tomatoes
800 g sugar
Scald the tomatoes in boiling water and remove skins, cover them with sugar and put aside for couple hours. Grind orange (seeds removed) with scin and add to tomatoes. Boil on medium for 10 min, let it to cool. Add lemon juice to taste and boil another 5-6 minutes. Pour into jars and seal.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon sale
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon orange rind
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup chopped walnuts
2 large eggs, lightly beaten
1/2 cup applesauce
1/4 cup butter (optional-leave out for low fat)
4 tablespoons milk
1 1/2 cup cooked and mashed sweet potatoes
Grease bottom of two loaf pans. Stir together flour, baking powder, salt and spices in mixing bowl: stir in the sugar, and walnuts. In separate bowl, combine eggs, applesauce, milk, (butter if adding) and mashed sweet potatoes, stir to blend well. Add wit mixture to the dry ingredients and mix with a large spoon just until the mixture is moistened. Pour batter into prepared pans. Bake at 325 for about 1 hour 10 minutes (check with toothpick insected in middle comes out clean.)
TO ADD SOMETHING EXTRA - ORANGE CREAM SPREAD
Blend 1 tablespoon of orange juice and 1 teaspoon grated peel into 3 ounces of cream cheese. Spread over top of Sweet Potato loaf.
This Sweet Potato Bread is low in fat, easy to make and delicious.
1 cup granulated sugar
1 cup water
2 tablespoons of washed Monarda petals
1 drop of red food coloring
Fresh Mint leaves
1 Cantalope, rind removed and cut into chunks
1 Honeydew, rind removed and cut into chunks
1 Sugar Baby watermelon, rind removed and cut into chunks
Boil sugar, water and monarda petals together until reduced by 1/2.
Add food coloring and stir. Strain into small bowl and cool.
Toss the melons together lightly. Place into serving bowls. Drizzle syrup over melons. Place fresh mint leaves in bowls and sprinkle with powdered sugar.
2 large sweet potatoes
1 Tbs. canola Oil
1/2 Stick Butter
1/2 Cup brown sugar
1/4 tsp. cinnamon (optional)
Rub oil over clean dried potatoes. Place in 450-degree oven and bake until tender. Keep turning them so that they don't burn.
Remove potatoes from the oven and let cool until you can slice them from end to end and scoop out most of the pulp. Leave enough pulp so that you have a shell.
Add 1/2 stick melted butter, 1/2 cup brown sugar and cinnamon to potato mixture. I use the old timey metal potato masher. Add 1 cup chopped nuts. (Pecan, walnut or peanut) Mix well and spoon back into shells. Place in a 350 degree oven until lightly browned.
This is easier than a pie. Marshmallows can also be added.
1 1/4 cups sugar
1 cup water
1 cup (approximately 6 limes) fresh lime juice
18 to 20 fresh lime basil leaves, finely chopped
Sprigs of fresh lime basil for garnish
In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; boil 1 minute. Remove from heat. In a food processor or blender, puree limejuice, sugar syrup, and chopped basil leaves.
Ice Cream Maker - Pour mixture into ice cream maker and process per manufacturer's instructions.
Freezer Method - Pour mixture into a medium sized plastic container with a lid, cover, and place in freezer. Once it is semi-frozen, break it up with a fork, smashing it into small bits throughout, then refreeze again. When mixture is almost completely frozen, break into large chunks and place in a food processor or blender. Process until smooth. Pour back into plastic container, cover and refreeze until serving time. When ready to serve, use a melon baller and place 3 scoops in a stemmed glass. Garnish with a sprig of fresh lime basil and serve.
1 c. vegetable oil
2 tsp. grated lime rind
2 c. unsifted all-purpose flour
1 tsp. salt
1 c. coarsely chopped walnuts
1 1/4 c. sugar
1/4 c. lime juice
1 3/4 c. finely shredded unpeeled zucchini
2 tsp. baking soda
1/2 tsp. ground nutmeg
In medium bowl, combine eggs, sugar, oil, lime juice and rind; beat by hand until well blended. Add zucchini; mix well.
Sift together flour, baking soda, baking powder, salt and nutmeg; stir into zucchini mixture. Fold in walnuts.
Pour batter into greased 9x13 pan. Bake at 350° for 45-50 minutes or until cake springs back when pressed lightly with top of fingers. Cool in pan. May be frosted with cream cheese frosting or serve with sweetened whipped cream.
1 1/4 Cups sugar
1/2 teaspoon baking powder
1/4 Cup vegetable oil
1/4 teaspoon salt
4 large egg whites (Or 2 whole large eggs)
1 1/2 teaspoons vanilla extract
1 cup coarsely shredded crookneck or Other summer squash
1 cup all purpose flour
1 Zucchini (I always use big zucchini)
2/3 Cup unsweetened cocoa powder 1/2 cup miniature or regular chocolate chips
Preheat oven to 350 degrees. Grease a 9-inch square-baking pan.
(I always make this recipe at least doubled. I have used a large rectangular pan or make it in 3 rounds for a layer cake with chocolate frosting of butter, powdered sugar and unsweetened cocoa.)
Combine sugar and oil in a bowl. Beat with electric mixer until creamy. Beat in eggs and vanilla.
(I use my KitchenAid for all mixing and grate the zucchini with the large grater. Use the whisk for liquid ingredients then switch to the beater when adding dry.)
In a separate bowl stir together flour, cocoa, baking powder and salt. In 2 parts add the dry ingredients to the sugar mixture, beating well. Stir in shredded zucchini and Â¼ cup chocolate chips.
Pour into pan. Sprinkle (extra) chocolate chips on top. Bake about 35 minutes (less for round layers). Test with toothpick.
Optional: Cool. Frost.
Ripe, firm bananas, one per person
Mini (or micromini) marshmallows
Mini chocolate chip morsels
Crushed graham crackers (optional)
Lay out piece of aluminum foil, approximately 12" X 12" (or large enough to fully enclose banana.
With banana on foil, peel back one section of banana peel, but do not remove peel from banana.
Using a butter knife, slice into banana, lengthwise. Press banana to increase opening slightly.
Fill opening with marshmallows and chocolate chips, pressing them in firmly.
Replace peel over opening and wrap banana in foil, rolling top of foil down and scrunching ends to seal securely
Grill on hot grill (or roast in 350-degree oven), about 3 - 5 minutes per side (depending on grill heat).
Carefully unwrap foil and pull back section of peel.
Sprinkle with graham crackers, if desired.