“Easter Cookies”

“Easter Cookies” “Quick & Easy Cookies” by Myra Street   ½         cup butter 6          tbsp. sugar 1          egg, beaten 2          cups all-purpose flour ½         tsp. apple pie spice ½         tsp. ground cinnamon 1/3        cup currants 1/3        cup mixed candied peel sugar to dredge   Preheat the oven to 375 degrees Fahrenheit. Lightly grease several baking… Read More “Easter Cookies”

Recipe – “Poppyseed Loaf”

Nice with any Black tea, this is why this recipe was chosen today.   “Poppyseed Loaf” “A Culinary Guide to Herbs, Spices and Flavourings” by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”   1 -1/2  poppy-seeds 1/3       pint milk 2          eggs 4 oz.     soft light brown sugar ¼          pint corn oil 1          teaspoon almond… Read More Recipe – “Poppyseed Loaf”

Recipe – ” Mexican Fruit Dessert”

Mexican Fruit Dessert by Better Crocker’s WWC   3            oranges, pared and sectioned 3            banana’s, sliced 1          pint strawberries, cut into halves 1/4       cup coffee-flavoured liquer 1          cup whipped cream 1/         cup powdered sugar Ground cinnamon   Toss oranges, bananas and strawberries with liquer in 2-quart bowl. Beat whipping cream and powdered sugar… Read More Recipe – ” Mexican Fruit Dessert”

“Double Orange Dessert”

“Double Orange Dessert” “Betty Crocker’s – Working Woman’s Cookbook”   2        Tablespoons sugar 1/2     teaspoon ground cinnamon 4         large oranges, pared and sectioned 1         pint orange, lemon or lime sherbet   Mix sugar and cinnamon; toss with oranges. Divide oranges among 4 dishes; top with sherbet.  Sprinkle with coconut if desired. — 4 servings.

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,… Read More Recipe – “Rose Petal Scones”

Recipe – Spiced Chai Tea

SPICED CHAI TEA     5         Black Tea Bags 1/4      teaspoon cinnamon 1/4      teaspoon ground cloves 1/4      teaspoon cardamom 1/4      teaspoon nutmeg (optional) 1/8      teaspoon black pepper (optional) 2 to 4  cups of water 2 to 4  cups of milk   Place water into pot, bring to boil, pop in 5 Black Tea Bags continue boiling, place… Read More Recipe – Spiced Chai Tea

Recipe – “Turkish Pumpkin Tart”

  “Turkish Pumpkin Tart” “Culinary Guide to Herbs, Spices and Flavorings” By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson   6             oz. Shortcrust pastry 1-1/2     pumpkin, peeled and sliced or canned pumpkin puree 2            oz. Soft light brown sugar 1            Tablespoon lemon juice 1/2        teaspoon… Read More Recipe – “Turkish Pumpkin Tart”

Recipe – “Cardinal Punch”

“CARDINAL PUNCH” “Farm Journal’s – Country Cookbook” – Edited by Nell B. Nichols 2-1/2    cup boiling water 2            tblsp. black tea 1/4        tsp. ground allspice 1/4        tsp. ground cinnamon 1/8        tsp. ground nutmeg 3/4       cup sugar 1           (1 pt.) bottle cranberry juice cocktail 1/2       cup orange juice 1/3       cup lemon juice 1-1/2    cup cold water *Pour the rapidly… Read More Recipe – “Cardinal Punch”

Recipe – “Spicy Hot Grape Punch”

“SPICY HOT GRAPE PUNCH” “Farm Journal’s – Country Cookbook” – Edited by Nell B. Nichols 2       cup grape juice 1/2   cup  sugar 1       stick cinnamon 1       tsp. whole cloves 1       tblsp. lemon juice 1       (6 oz.) can frozen orange juice concentrate, reconstituted *Combine all ingredients.  Bring to a boil.  Strain and serve hot in the tea cups.   Makes 8.… Read More Recipe – “Spicy Hot Grape Punch”

“Gift to the Gods”

In Ancient Greece there was an array of fragrances that we used quite often and these fragrances were: myrrh, cardamom, violet, lotus, narcissus, mint, bergamot, dill, gilly flower, lilies, storax, cassia, cinnamon and rose.  (Reference: “Aromatheraphy for the Soul” by Valerie Ann Worwood)