Recipe – “Rose Petal Scones”

“Rose Petal Scones” Victoria – “The Pleasures of Tea by Kim Waller & Nancy Lindemeyer   2-1/4     cups all-purpose flour 2            teaspoons granulated sugar 2            teaspoons baking powder 1/2        teaspoon baking soda 3/4        teaspoon salt 1/8        teaspoon ground cinnamon 1/4        cup (1/2 stick) cold unsalted butter, … More Recipe – “Rose Petal Scones”

Recipe – “Blackberry Iced Tea”

“Blackberry Iced Tea” Victoria – “The Pleasures of Tea by Kim Waller & Nancy Lindemeyer   1/2    to 1 ounce pesticide-free marigold flowers 4        cups hot black tea, such as orange pekoe or Darjeeling 1        cup blackberries           Honey, to taste   1.    Remove the petals from the flowers. 2.    Place 3 to 4 … More Recipe – “Blackberry Iced Tea”

Recipe – “Soothing Tea”

Inspired music by “Nanette Workman” – “I’m a Woman” (Roots’n Blues – Album)     “Soothing Tea” Victoria – “the Pleasures of Tea by Kim Waller & Nancy Lindemeyer   1    tablespoon pesticide-free linden leaves and flowers 1    tablespoon pesticide-free chamomile 1    tablespoon fragrant pesticide-free rose petals   1.    Pour boiling water into the teapot … More Recipe – “Soothing Tea”

Recipe – “Melon and Blueberry Sparkle”

“Melon and Blueberry Sparkle” “Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”   6 oz.    Blueberries             Sugar 2          Tbsps. Water 3          melons Champagne or sparkling white wine      Wash the blueberries and remove any stems.  Place in a saucepan with sugar to taste.  Add the water and cook slowly until the berries burst … More Recipe – “Melon and Blueberry Sparkle”

Recipe – “St. Clement’s Jelly”

“St. Clement’s Jelly” “Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”   Juice and rind of 2 small lemons 3        oz. Caster sugar 8        fl. Oz. Water 2        tbsps. Gelatin 1         pint orange juice            Orange or lemon slice for decoration       Combine the lemon rind, sugar and … More Recipe – “St. Clement’s Jelly”

Recipe – “Spirited Apple and Blackberry Mould”

“Spirited Apple and Blackberry Mould” “Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”   1-1/2     lbs. Blackberries 1-1/2     lbs. Apples 3             oz. Sugar 1-1/2     tbsps. Gelatin 4            tbsp. Water 4            tbsp. Calvados or brandy   Place the blackberries in a heavy-based pan.  Peel, core and … More Recipe – “Spirited Apple and Blackberry Mould”

Recipe – “Spiced Carrot and Nut Cake”

“Spiced Carrot and Nut Cake” “Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”     8 oz.          Plain flour 2 tsp.         Baking powder 2 tsps.        Mixed spice 12 oz.        Granulated brown sugar                   Pinch of salt 8 fl. Oz.      Vegetable oil 4                eggs, beaten 12 oz.         Carrots, peeled and … More Recipe – “Spiced Carrot and Nut Cake”