“Rosemary and Olive Bread” by “The Illustrated Herbal Encyclopedia”

“ROSEMARY AND OLIVE BREAD”
“The Illustrated Herbal Encyclopedia”
by Brenda Little

1 lb. – 10 oz. White plain flour
2 tbsp. Powdered milk
1 tsp. Salt
2 tsp. Sugar
1 oz. Dried yeast
Warm water
Rosemary leaves
Olives, halved, black or green

*Mix dry ingredients. Crumble yeast into half a cup warm water and mix well.
**Add oil and yeast mixture to dry ingredients, adding more warm water if needed to make a soft dough.
***Turn on to a floured surface and knead well until dough becomes springy. Cover and keep in a warm place for 15 minutes.
****Divide into two and roll into flat rectangles.
Put dough on a greased oven tray and leave, lightly covered with a cloth, in a warm place for nearly an hour or until it has risen to double the thickness.
*****When risen, poke holes in the dough right down to the tray and put a tiny spring of rosemary or a sliced olive in each one.
*Bake at 425 degrees Fahrenheit (220 deg. Celsius)

“Sweet Potato/Nut Bread” by Farm Journal’s

“Sweet Potato/Nut Bread”
“Farm Journal’s – Country Cookbook”

1/2 cup soft butter or regular margarine
1/2 cup shortening
2-2/3 cup sugar
4 eggs
2 cup cold, mashed sweet potatoes
3-1/2 cup sifted flour
1 tsp. Salt
1 tsp. Ground cinnamon
1-1/2 tsp. Ground nutmeg
2 tsp. Baking soda
1 cup chopped walnuts
2/3 cup Cold, strong black coffee

*Cream butter, shortening and sugar. Add eggs, one at a time, mixing well after each addition. Blend in sweet potatoes.
**Sift together dry ingredients; add nuts. Stir into creamed mixture alternately with cold coffee.
***Pour batter into 2 greased 9 x 5 x 3″ loaf pans and 8 greased muffin-pan cups. Bake in moderate oven (375 degrees) 1 hour for loaves and 25
minutes for muffins, or until they test done in
center.
****Cool 10 minutes; remove from pans and cool completely. Makes 2 loaves plus 8 muffins.

Recipe – “Chocolate tart with Russian-style Baikal tea”

“Chocolate tart with Russian-style Baikal tea”

“The Tea Box” by Gilles Brochard

 

7            ounces fine-quality semisweet chocolate, melted

2/3        cup heavy cream

2            cups low-fat milk

1-1/2     teaspoon Russian-style Baikal tea

9-inch    baked pie shell

Crushed pistachios

 

*    Preheat oven to 300 d. Fahrenheit.  Combine the cream and milk in a saucepan and bring to a boil.

*    Bring 3/4 cup water almost to a boil.   Add the tea and steep 6 minutes to get a strong infusion.

*    Add the tea infusion to the milk and cream.   Then add the melted chocolate and whisk until smooth.

*    Pour into pie shell and bake 20 minutes.

*    Let the tart cool 30 minutes.  If the filling is runny, refrigerate the tart for 20 minutes.  Before serving, garnish top with crushed pistachios.

 

8     servings.

Recipe – “Matcha Float”

 

“MATCHA FLOAT“

 

“New Tastes in Green Tea” by Mutsuko Tokunaga

 

2        tsp. Matcha + 1/2 cup of hot water

 

5 – 6   ice cubes

 

1/2    cup cold milk

 

1        scoop vanilla ice cream

 

Syrup or low-calories sweetner, to taste

 

* In a tall glass, mix the matcha and hot water, and stir briskly until the paste become smooth.

 

**Add the ice cubes and pour the milk slowly over the them.

 

***Top with ice cream.   Add some syrup or sweetener if you wish.   Serve with a long spoon.

 

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:

Caramel Au Rooibos

Hunwal

 

 

“Ginger Tea”

“Ginger Tea”

Book – “Juices” by “Elsa Petersen-Schepelern”

a piece of fresh ginger

1 teaspoon leaf tea (optional)

sweetener of your choice

1 serving

Peel and grate the ginger. Put in a tea strainer or tea ball, then add the tea, if using.  Put the ball in the cup or balance the strainer over the cup.  Add boiling water and let steep for 1-5 minutes, according to how strong you like the flavor.  Add sweetener if you like, then sip slowly.  The same ginger can be used for extra cup.

“Star Anise Tea”

“Star Anise Tea”

Book  – “Juices” by “Elsa Petersen-Schepelern”

1       tea bag, such as English Breakfast

1       whole star anise

sweetener, to taste

milk (optional)

Serves 1

 

 

Recipe – “Iced Sunshine Tea”

“ICED SUNSHINE TEA”

“Food for Thought” – by Colour Library Books

 

4          oz. granulated sugar

½         pint of water

Rind of 1 lemon, pith removed

3          tbsps. Earl Grey tea leaves

2          pints cold water

 

Combine the sugar and water in a heavy-based saucepan and stir to mix.  Add the lemon rind and bring slowly to the boil, swirling the pan occasionally to help dissolve the sugar.

 

Simmer until the sugar dissolves completely.  Remove the lemon rind and allow to cool.  Store in the refrigerator.

 

To make the tea, combine the tea leaves and water in a glass jar.  Cover and set out in the sun for at least 5 hours.  Alternatively, place in the refrigerator overnight.

Recipe – “Overnight Fruit Bowl”

“Overnight Winter Fruit Bowl”

“Fare for Friends – Cookbook”

 

3                 egg yolks, beaten

2                 tablespoons white sugar

2                 tablespoons white vinegar

2                 tablespoons pineapple juice or syrup from can

1                 tablespoons butter

Salt to taste

2                 cups seeded grapes or drained pitted cherries

2                 cups pineapple chunks, drained

2                 cups mandarin oranges, drained

2                 cups tiny marshmallows

1                 cup whipping cream, whipped

 

Combine the first six ingredients in a double boiler.  Cook and stir until thick.  Do not boil!  Fold this cooled sauce into whipped cream, and then fold into the fruit.  Place in large serving bowl and garnish the top with fruit if desired.  Place in the refrigerator for 24 hours.  Serve cold.   Serves 8 to 10.

Pairing with tea blends:

Lover’s Leap

Gunung Dempo (Sumatra)

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