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The lovely flowers and pungent herbs of the season have inspired this
chart of ingredients below. It lists the edible flowers and herbs, the qualities they are said to promote or produce,
and ways to use them in cooking. Please- Use caution- if you're uncertain if something is edible, don't eat it. Below are some great links with advice about how to use flowers in cooking, when to pick them, and some common sense cautions- Edible flowers About.com Edible Flower Taste Chart Below you'll find my list of flowers and herbs and their qualities. Keep scrolling for recipes! |
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wine and gelatin in a medium sized saucepan Stir over medium heat until
gelatin is completely dissolved and the mixture is clear. Remove
from heat, and put the saucepan in a larger container filled with
ice. Keep stirring as it thickens, stir slowly so you don't create
bubbles. (If it gets too thick, you can reheat and repeat.) Put the cheese in a dish to catch the drippings from your glaze. Spoon the glaze over the cheese and spread evenly. After a few minutes it will become tacky to the touch, then you can "paste" on your flowers in the design you planned. Refrigerate from 15 minutes. Then remove from frig and spoon more glaze over the flowers. (Use as many layers of glaze as necessary to cover your decorations, can be three layers for a thick design... If the glaze thickens up too much, just reheat and replace in ice.) Serve with crackers. |
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Mama's Gingerbread Moist and delicious! Top with lemon sauce, ice cream or whipped cream. 1/2 cup boiling water 1/2 cup shortening 1/2 cup white sugar 1/2 cup molasses 1 beaten egg 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon ginger Pour the boiling water over the shortening. Add sugar, molasses, and egg; beat thoroughly. Add sifted dry ingredients; beat smooth. Pour into greased 8 inch square cake pan. Bake at 35 degrees for 30 to 35 minutes. |
Garlic Butter 3/4 cup butter, softened 2 large garlic cloves, peeled 1 tablespoon of chopped fresh herbs, such as parsley, chives, chervil Salt & pepper to taste Crush garlic and add to butter, along with the finely chopped herbs and spices. Serve with bread, potatoes, or on vegetables. |
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Sugar N' Spice Cookies Mix together thoroughly: 3/4 cup shortening 1 cup sugar 1 egg 1/4 cup molasses Stir together and Stir in: 2 cups sifted 2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 3/4 teaspoon cloves 3/4 teaspoon ginger Mix thoroughly. Form into walnut sized
balls, and place about 2 inches apart on greased cookie sheet.
Bake 10-12 minutes in 375 degree oven. Dot with jam before baking,
or after baking brush with a galze of confectioners sugar and water. |
Pesto Sauce 2 cups torn, fresh basil leaves 1/2 cup pine nuts 1 clove garlic, crushed 1/2 cup fresh grated Parmesan cheese 3/4 cup olive oil Using a pestle and mortar, pound together the basil leaves, garlic, and half the grated cheese. (Or use food processor <grin>) When the miture takes on a creamy consistency, gradually add the oil and the rest of the cheese. The sauce shopud be soft and smooth in texture. |
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Tomato/Pasta Toss |
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