“Moroccan Mint Sorbet”

“Moroccan Mint Sorbet”

The Tea Book by Sara Perry

4    cups water

1     tablespoon Gunpowder or Pearl Dew green tea

1/2   cup chopped fresh mint leaves

1/2   cup granulated sugar

Mint leaves for garnish

 

**In a saucepan, bring the water to a boil.  Add the tea and mint, and let stand 5 minutes to infuse.  Strain into another container, blend in the sugar, and chill.

Place the chilled mixture in your ice cream maker and follow manufacturer’s instructions. If you don’t have an ice cream maker, you can freeze the tea mixture in ice cube trays.  Just before serving, process the mint sorbet in a food processor until it looks finely grained.

Scoop the sorbet into wine glasses, and garnish with a mint sprig.

Makes 1 quart.

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“GLAZED LEMON BREAD”

“GLAZED LEMON BREAD”

“Farm Journal’s Country Cookbook”

 

 

1/3      cup melted butter

1-1/4  cup sugar

2          eggs

¼         tsp. almond extract

1-1/2  cup sifted flour

1          tsp. baking powder

1          tsp. salt

½         milk

1          Tblsp. Grated lemon peel

½         chopped nuts

3          Tblsp. Fresh lemon juice

 

 

-Blend well the butter and 1 cup sugar; beat in eggs, one at a time.  Add almond extract.

-Sift together dry ingredients; add to egg mixture alternately with milk.  Blend just to mix.  Fold in peel and nuts.

-Turn into a greased 8-1/2 x 4-1/2 x 2-3/4” ovenproof glass loaf pan.  Bake in slow oven (325 d. Fahrenheit) about 70 minutes, or until loaf tests done in center.

-Mix lemon juice and remaining ¼ cup sugar; immediately spoon over hot loaf.  Cool 10 minutes.  Remove from pan; cool on rack.  Do not cut for 24 hours (it will slice easily).  -Makes 1 loaf.

Recipe – “Tomato and Basil Salad”

“TOMATO AND BASIL SALAD”

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

1-1/2         large ripe tomatoes, sliced

Freshly ground black pepper

1/2            teaspoon sugar

3                Tablespoons olive oil

1                Tablespoon white wine vinegar

2                Tablespoons fresh basil, cut into thin strips

1                sprig basil, to garnish

 

*Arrange the tomato slices neatly overlapping on a large flat serving dish.   Season with plenty of pepper and sprinkle over with the sugar.

**Combine the oil and vinegar and spoon evenly over the tomatoes.  Leave to stand for 1 hour.  Just before serving, scatter the basil over the tomatoes.

Serve garnished with basil sprig.       Prep – 10 minutes

 

“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

 

  1. Preheat the oven to 375 degrees Fahrenheit. Lightly grease several baking sheets.

 

  1. Put the butter and sugar in a bowl and beat until light and creamy. Gradually beat in the egg.

 

  1. Sift in flour, cinnamon and apple pie spice. Add the currants and peel, then mix to make a firm dough and knead lightly.

 

  1. On a lightly floured surface, roll out the dough to ¼ inch thick. Cut out circles with a 4” fluted cutter and place on the baking sheets.  Knead and re-roll trimmings to cut out more circles until all the dough is used up.

 

  1. Bake for 15 minutes or lightly browned. Dredge with sugar and transfer to a wire rack to cool.

Recipe – “Chocolate Chip Cheesecake Brownies”

“Chocolate Chip Cheesecake Brownies”

“Fare for Friends”

 

Chocolate Chip Batter

1                 cup shortening

1                 cup brown sugar, packed

½                cup sugar

1                  teaspoon vanilla

3                  eggs

2                 cups all-purpose flour, un-sifted

1                 teaspoon baking soda

1                 teaspoon salt

1-1/2        cups chocolate chips (pure & semi-sweet)

 

Cream cheese batter

2                 packages (each 8 oz.) cream cheese, softened

¼                cup sugar

2                 eggs

1                 cup pecans, chopped

 

Preheat oven to 350 degrees Fahrenheit.  Cream shortening, sugars, and vanilla; add eggs and beat well.  Combine flour, baking soda and slat.  Add to creamed mixture and stir in chocolate chips.  Spread one half of the chocolate chip batter in the bottom of a lightly greased 13” x 9” baking pan.  To make the cream cheese batter, combine cheese with sugar and eggs in food processor or mixer and blend until creamy.  Pour on top of chocolate chip batter in pan.  Sprinkle with nuts.  Spread or drop remaining chocolate chip batter by small spoons-full over cheese filling.   Do not be alarmed by tiny sections not filled in by batter – it will spread in the cooking process.   Bake in oven for 45 minutes.  Cool and cut into pieces.    Makes about 36 pieces.

Pairing tea blends to go with recipe:

Chocolate Mint

Belgian Chocolate Rooibos

 

 

Recipe – “Greenberry Tea” & Muffins

 
“Greenberry Tea”
“Drink to your health” by Anita Hirsch
  
1   cup boiling water
1   teaspoon green tea leaves or 1 bag green tea
1 – 2 teaspoons dried blackberry, blueberry, or raspberry leaves
1 – 2 teaspoons fruit syrup (Optional)
  
** Pour boiling water over the leaves or tea bag and steep for 3 minutes to 5 minutes.  Strain.  Serve.  One or two teaspoons of fruit syrup can be added for sweetening and flavor if desired.
  
1 serving (1 cup)
 
———————————–
 
Fruit Muffins
 
2        cups all purpose flour
1        tsp. Baking powder
1        tsp. Baking soda
1        tsp. Salt
 
1/2     cup butter or margarine
1/2     cup granulated sugar
1         egg
1         cup milk
3/4      cup fruit cocktail
 
In a large bowl mix together flour, baking powder, soda and salt.  Make a well in the center.
 
Using a smaller bowl, cream butter, sugar and egg together well.   Mix in milk and fruit.   Pour into well. Stir just to moisten.  Batter will be lumpy.  Fill greased muffin cups 3/4 full.  Bake in 400 degree Fahrenheit oven for 20 to 25 minutes.  Leave in pan 5 minutes, remove.  Serve warm.   Makes 16.

Recipe – “Baked Lemon Pudding”

“Baked Lemon Pudding”

“Fare for Friends Foundation”

 

3          eggs, separated

1-1/2  lemons, rind and juice

2          tablespoons flour

¾        cup sugar

1          tablespoon butter, melted

1          cup milk

             pinch of salt

 

Preheat oven to 325 degrees Fahrenheit.   In a large bowl, combine rind and juice with egg yolks.  Add flour and sugar slowly.  Beat well and add milk and butter gradually.  Beat egg whites until stiff and fold into mixture.  Pour into greased, 1-1/2 –quart (1.5 L) casserole, and set in pan of warm water.  Bake 45 minutes or until set and top is golden brown.  Serves 6.

Recipe – “Banana Blueberry Bread”

“Banana Blueberry Bread”

“Fare for Friends Foundation”

 

1-1/2 cups flour

2/3      cup sugar

2          teaspoon baking powder

½         teaspoon salt

¾         cup quick cooking oats

1/3      cup salad oil

2          eggs, slightly beaten

1          cup bananas, mashed

¾         cup blueberries, fresh or frozen

 

Preheat oven to 350 degrees Fahrenheit.  Sift first 4 ingredients together.  Add oats, oil, eggs and bananas.  Stir just enough to mix.  Fold in blueberries lightly.  Bake in a greased 9” x 5” (2 (L) loaf pan for 1 hour.  Cool in the pan for 10 minutes, then turn onto a wire rack.. Wrap well when cool.  Chill a few hours before slicing.   *Makes 1 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 in chilled 1-quart bowl until stiff.

Spread over fruit; sprinkle with cinnamon. Serve immediately. Serves 6.

Recipe – “Cookie Starters”

“COOKIE STARTER”

Recipe by – “Farm Journals Country Cookbook”

2-1/4              cup sifted flour

¾                     tsp. salt

1                      cup butter or regular margarine

–         Sift flour and salt into bowl.

–         Cut in butter until mixture resembles coarse bread crumbs.

–         Store in clean jar with tight-fitting lid.  Keep in refrigerator or freezer.

–         Makes 3 to 4 cups.

Tips on using mix:

–         Let the crumbs reach room temperature before adding other ingredients.  Loosen with a fork if mix is too compact.  Your electric mixer can help you make cookie dough from the mix.

–         To short-cut cookie-making, shape dough into roll; wrap and chill thoroughly.  Slice and bake cookies as desired.  When dough is cold, allow more time for baking.  To get a thicker cookie, shape teaspoonfuls of dough with fingers and roll in palms of hands into balls; stamp with flat-bottomed glass and bake. 

–         When you bake and then freeze, wrap cookies in foil or plastic wrap, or store them in freezer containers.

Look for the cookie recipes to follow: Blind Dates (added); Ice Cream Wafers; Oriental Almond Cookies; Old English Ginger Cones;