Recipes

 

Banana Mint Smoothie

1 banana

1/4 to 1/2 cup of mint leaves

1/2 cup of yogurt

Dash or two of milk.

In a blender, combine all ingredients (banana, mint leaves, yogurt, and milk). Turn blender on high speed and blend until mixture is smooth. Smoothie makes 1 serving. Multiply ingredients for additional servings.
 

Strawberry Basil Smoothie

2 cups hulled strawberries

1 cup milk

Several basil leaves

In a blender, combine all ingredients (strawberries, basil leaves, and milk). Turn blender on high speed and blend until mixture is smooth. Smoothie makes 1 serving. Multiply ingredients for additional servings.

Raspberry and Rosemary Smoothie

1 cup raspberries

1 sprig of fresh rosemary (finely chopped)

1 cup of yogurt

Dash or two of milk

In a blender, combine all ingredients (raspberries, rosemary, yogurt, and milk). Turn blender on high speed and blend until mixture is smooth. Smoothie makes 1 serving. Multiply ingredients for additional servings.

 

Recipes from GIRLFRIENDS IN THE GARDEN 2011

 

Lavender Butter Cookieslavender butter cookies.jpg

4 sticks of butter

1 1/4 cups sugar

1 egg, beaten

2 Tablespoons milk, sour cream or orange juice

2 teaspoons vanilla

5 cups flour sifted

1 1/2 Lavender Buds, crushed

Beat together butter and sugar until smooth. Stir in egg, milk and vanilla. Gradually stir in flour until well combined. Stir in crushed lavender buds. Roll dough into two 10" long logs. Wrap in plastic or wax paper and refrigerate for 1 hour. Preheat oven to 350. Slice dough into 1/4 inch thick slices and place on baking sheet approx. 1-2 inches apart. Bake for 15 minutes or until lightly brown. Transfer cookies to wire rack to cool. Makes 10 dozen cookies.

 

Old Fashioned Lemon Verbena Lemonade Syruplemon verbena lemonade.jpg

2 cups water

2 cups sugar

2 lemons (zest)

15-20 lemon verbena leaves slightly crushed

lemon verbena leaves for garnish

Make the syrup by heating together water, lemon zest and sugar. Bring to a boil, remove from heat and allow to infuse until cold. Bring back to a boil and immediately add the lemon verbena leaves. Take off the heat and allow to infuse until cold. Strain the syrup into a bottle or jar in the fridge until needed. Discard the lemon verbena leaves.

To make LEMONADE: Pour some syrup into a glass and add water to taste. Serve with ice and garnish with a lemon verbena leaf and a lemon slice.

To make LEMON ICED TEA: Add 1 part syrup to 7 parts brewed tea or to taste.

Lemon Thyme Bread

1 stick (8 Tbsp.) unsalted butterlemon thyme bread.jpg

1 cup granulated sugar

2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoons kosher salt

2 large eggs

1 Tbsp. lemon zest (about 1 lemon)

4 Tbsp. freshly squeezed lemon juice, divided

2 Tbsp. fresh lemon thyme, chopped

2/3 cup whole milk

1/2 cup confectioner's sugar

Preheat your oven to 350 degrees, then butter and flour a 9x5 bread pan.

Combine butter & sugar in a bowl, with an electric mixer, beating until light and fluffy. Meanwhile, in a separate bowl, whisk the flour, baking powder and salt together. Set aside. When the butter/sugar mixture is light and fluffy, add the eggs one at a time, beating well until fully mixed before adding the next egg. Add the lemon zest and 2 Tbsp. of the lemon juice, mixing well until distributed throughout the batter. Reduce the mixer speed to low and alternate adding the milk and flour mixture, beginning and ending with the flour. (1/3 flour, 1/2 milk, 1/2 the remaining flour, the rest of milk, the remaining flour). Fold in the lemon thyme. Spread the resulting batter into the prepared pan. Bake for 45-55 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove the bread from the oven and allow to cool for 10 minutes before turning out onto a cooling rack set over a piece of waxed paper. In a small pitcher, combine confectioners' sugar and the remaining 2 Tbsp. of lemon juice, stirring until a thin glaze is formed. Pour the glaze over the top of the warm loaf once it has been removed from the pan. Allow to dry for 10 minutes before serving.

Recipes from GIRLFRIENDS IN THE GARDEN 2010

dilly cheese bread.jpgDilly Cheese Bread

3 cups Bisquick

1 1/2 cups grated sharp cheddar

1 Tbsp. sugar

1 1/2 cups milk

1 Tbsp. vegetable oil

1 egg, beaten

1/2 teaspoon dill weed

1/2 teaspoon dry mustard

Preheat oven to 350 degrees. Grease 9x5 inch loaf pan. Combine Bisquick, cheese and sugar. Combine remaining ingredients and add to cheese mixture, beating until blended and smooth. Pour into prepared pan and bake 45 to 50 minutes. Note: Great for tomato sandwiches!