This page has some recipes either provided as refreshments or discussed in classes or presentations. They are written as provided by the "chef" or "speaker."
If you are interested in herbs, growing and using them check out the Herb Sampler, written by Carol Kagan. Find it on Amazon:
https://www.amazon.com/Herb-Sampler-Carol-Kagan/dp/1481030582 ---------------- SECOND EDITION (Expanded w/Index) available May 2019
If you are interested in herbs, growing and using them check out the Herb Sampler, written by Carol Kagan. Find it on Amazon:
https://www.amazon.com/Herb-Sampler-Carol-Kagan/dp/1481030582 ---------------- SECOND EDITION (Expanded w/Index) available May 2019
30-MINUTE HERBAL ROLLS (12 rolls)
1 C. plus 2 Tbsp warm water ¼ C sugar
1/3 C vegetable oil 1 ½ tsp. salt
2 Tbsp. active dry yeast 1 egg
3 ½ C bread flour (all-purpose flour will work)
For herbal rolls, add 2 Tbsp. fresh herb, minced (rosemary or other)
Pre-heat oven to 400 °F. Combine water, oil, yeast and sugar in a mixing bowl and allow to rest for 15 minutes. Using a dough hook, mix in the salt, egg and flour.
Knead with the hook until well incorporated and dough is soft and smooth. (only a few minutes).
Form dough into 12 balls and place in a greased 9” x 13” pan. Allow to rest for 10 minutes. Bake for 10 minutes or until golden brown.
DILLY BREAD (1 loaf)
Serve spread with cream cheese at breakfast or with your tea or coffee.
1 cake yeast 2 Tbsp. sugar
¼ C. warm water 1 Tbsp. butter
1 C. creamed cottage cheese 1 tsp. salt
2 ¼- 2 ½ C. flour 1 egg
2 tsp. dill seed 1 Tbsp. dry minced onion
¼ tsp. baking soda Cream cheese to serve (Optional)
Preheat oven to 350 °F. Dissolve yeast in water. Heat cheese to lukewarm and add all ingredients but flour. Mix well. Stir in the flour until a stiff dough forms. Beat well. Let rise until double. Stir down the dough.
Turn into a greased 1 ½ Qt. casserole dish. Let rise 40 minutes. Bake at 350° until brown, about 30-40 minutes. Brush with butter and sprinkle with salt. Let cool, then slice and spread with cream cheese, if desired.
1 C. plus 2 Tbsp warm water ¼ C sugar
1/3 C vegetable oil 1 ½ tsp. salt
2 Tbsp. active dry yeast 1 egg
3 ½ C bread flour (all-purpose flour will work)
For herbal rolls, add 2 Tbsp. fresh herb, minced (rosemary or other)
Pre-heat oven to 400 °F. Combine water, oil, yeast and sugar in a mixing bowl and allow to rest for 15 minutes. Using a dough hook, mix in the salt, egg and flour.
Knead with the hook until well incorporated and dough is soft and smooth. (only a few minutes).
Form dough into 12 balls and place in a greased 9” x 13” pan. Allow to rest for 10 minutes. Bake for 10 minutes or until golden brown.
DILLY BREAD (1 loaf)
Serve spread with cream cheese at breakfast or with your tea or coffee.
1 cake yeast 2 Tbsp. sugar
¼ C. warm water 1 Tbsp. butter
1 C. creamed cottage cheese 1 tsp. salt
2 ¼- 2 ½ C. flour 1 egg
2 tsp. dill seed 1 Tbsp. dry minced onion
¼ tsp. baking soda Cream cheese to serve (Optional)
Preheat oven to 350 °F. Dissolve yeast in water. Heat cheese to lukewarm and add all ingredients but flour. Mix well. Stir in the flour until a stiff dough forms. Beat well. Let rise until double. Stir down the dough.
Turn into a greased 1 ½ Qt. casserole dish. Let rise 40 minutes. Bake at 350° until brown, about 30-40 minutes. Brush with butter and sprinkle with salt. Let cool, then slice and spread with cream cheese, if desired.
HARVARTI CHEESE CRISPS (Makes 24-30 mini-muffin size)
3 C Havarti cheese, grated
1 Tbsp. All-purpose flour
2-3 tsp. dried dill weed (to taste)
If using fresh dill -6 tsp.
Preheat oven to 350°Mix dill and cheese together. Add enough flour to help stir. Fill min-muffin tin cups ½-1/3 full. Bake 8-10 minutes. Let cool before removing.
TOMATO SALAD BURNET SALSA
Salad Burnet has a very mild cucumber taste. Taste while you are preparing and adjust. Salad burnet is an excellent substitute for cilantro in traditional salsas especially for those that don’t like the taste of cilantro.
Tomatoes, seeded and chopped small Salad Burnet leaves, chopped
Mix tomatoes and salad burnet. Top with seasoned salt or lemon pepper if desired.
3 C Havarti cheese, grated
1 Tbsp. All-purpose flour
2-3 tsp. dried dill weed (to taste)
If using fresh dill -6 tsp.
Preheat oven to 350°Mix dill and cheese together. Add enough flour to help stir. Fill min-muffin tin cups ½-1/3 full. Bake 8-10 minutes. Let cool before removing.
TOMATO SALAD BURNET SALSA
Salad Burnet has a very mild cucumber taste. Taste while you are preparing and adjust. Salad burnet is an excellent substitute for cilantro in traditional salsas especially for those that don’t like the taste of cilantro.
Tomatoes, seeded and chopped small Salad Burnet leaves, chopped
Mix tomatoes and salad burnet. Top with seasoned salt or lemon pepper if desired.
LAVENDER FLOWER BISCUITS (Makes about 40)
Delightful on their own or with a beverage.
½ C. oil ½ tsp. baking soda ½ C. butter (softened)
¼ tsp. salt ½ C. powdered (10X) sugar ½ tsp. cream of tartar
½ C. granulated sugar 2 C. all-purpose flour ½ tsp. vanilla
1 egg 2 Tbsp. lavender flower buds (edible/cooking)
Pre-heat oven to 350° F. Cream oil, butter, and sugars together. Add vanilla and egg. Sift dry ingredients (Flour, baking soda, cream of tartar and salt) together. Stir dry ingredients and lavender flowers into the sugar mix. Roll into 1” tubes. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. These rolls can be frozen at this time.
Slice into ⅓” disks or make small balls, about teaspoons size and roll in sugar. Press down with a glass dipped in sugar (or a wet finger).
Bake on parchment paper or silpat lined baking sheets, 2” apart. Bake 12-15 minutes. Sprinkle with granulated sugar, if desired.
ROSEMARY SCENTED CITRUS COOKIES (3 dozen small)
Small is a good size for these really sweet treats with a bright citrus taste.
Cookies
2 C flour 2 eggs, lightly beaten
1/8 tsp salt 6 Tbsp butter, softened
2 tsp lemon zest (2 sm lemons) ½ C granulated sugar
2 tsp orange zest 1 Tbsp fresh rosemary, finely chopped
Preheat oven to 350° F. Line cookie sheet with parchment paper. Beat butter and sugar in a medium sized bowl. Add lemon and orange zest and rosemary. Add eggs one at a time beating after each addition. Beat one additional minute until smooth. Add flour and salt. Mix on low speed to form a soft dough.
Spoon dough onto parchment paper by teaspoonfuls about 1 ½” apart. Bake about 10 minutes – cookies should NOT brown. Remove from pan and cool on a rack.
Icing
1 Tbsp lemon juice 1 C 10X (powdered) sugar ½ tsp water
Juice lemon for 1 Tbsp juice. Combine with sugar and water. Mix until smooth. Place used parchment paper under the rack to catch drips. Dip tops of cookies into the icing. Let stand 15 minutes until icing is set.
ROSEMARY PRETZELS
4 Tbsp. vegetable oil 1 tsp. paprika
1 Tbsp. crushed DRIED rosemary ½ tsp. garlic powder
1 Tbsp. finely chopped FRESH rosemary 32 oz. mini-pretzels
Pre-heat the oven to 200 °F. Lightly heat the oil with rosemary. Add remaining ingredients. Coat the pretzels then spread onto a cookie sheet. Bake for 20 minutes. Stir and serve. Store leftovers tightly.
SPARKLING BASIL LEMONADE PUNCH – 16 -8 oz. servings
Make basil syrup as a base for this refreshing drink.
Basil syrup
4 C. water 3 C. sugar 2 C. fresh basil leaves
Combine sugar, water and basil leaves. Bring to a boil over medium heat. Reduce heat and simmer uncovered for 20 minutes. Discard the leaves and drain/strain the syrup. Cover and refrigerate for 2-24 hours. Syrup can be frozen for future use.
Make Lemonade
2- 1-liter bottles of club soda chilled 4 C. basil syrup
2 C. lemon juice Ice
Jalapeno pepper garnish (if desired)
Combine all ingredients just before serving in a punch bowl. Stir to mix. Garnish with a few jalapeño slices and a few basil leaves. Serve over ice.
Delightful on their own or with a beverage.
½ C. oil ½ tsp. baking soda ½ C. butter (softened)
¼ tsp. salt ½ C. powdered (10X) sugar ½ tsp. cream of tartar
½ C. granulated sugar 2 C. all-purpose flour ½ tsp. vanilla
1 egg 2 Tbsp. lavender flower buds (edible/cooking)
Pre-heat oven to 350° F. Cream oil, butter, and sugars together. Add vanilla and egg. Sift dry ingredients (Flour, baking soda, cream of tartar and salt) together. Stir dry ingredients and lavender flowers into the sugar mix. Roll into 1” tubes. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. These rolls can be frozen at this time.
Slice into ⅓” disks or make small balls, about teaspoons size and roll in sugar. Press down with a glass dipped in sugar (or a wet finger).
Bake on parchment paper or silpat lined baking sheets, 2” apart. Bake 12-15 minutes. Sprinkle with granulated sugar, if desired.
ROSEMARY SCENTED CITRUS COOKIES (3 dozen small)
Small is a good size for these really sweet treats with a bright citrus taste.
Cookies
2 C flour 2 eggs, lightly beaten
1/8 tsp salt 6 Tbsp butter, softened
2 tsp lemon zest (2 sm lemons) ½ C granulated sugar
2 tsp orange zest 1 Tbsp fresh rosemary, finely chopped
Preheat oven to 350° F. Line cookie sheet with parchment paper. Beat butter and sugar in a medium sized bowl. Add lemon and orange zest and rosemary. Add eggs one at a time beating after each addition. Beat one additional minute until smooth. Add flour and salt. Mix on low speed to form a soft dough.
Spoon dough onto parchment paper by teaspoonfuls about 1 ½” apart. Bake about 10 minutes – cookies should NOT brown. Remove from pan and cool on a rack.
Icing
1 Tbsp lemon juice 1 C 10X (powdered) sugar ½ tsp water
Juice lemon for 1 Tbsp juice. Combine with sugar and water. Mix until smooth. Place used parchment paper under the rack to catch drips. Dip tops of cookies into the icing. Let stand 15 minutes until icing is set.
ROSEMARY PRETZELS
4 Tbsp. vegetable oil 1 tsp. paprika
1 Tbsp. crushed DRIED rosemary ½ tsp. garlic powder
1 Tbsp. finely chopped FRESH rosemary 32 oz. mini-pretzels
Pre-heat the oven to 200 °F. Lightly heat the oil with rosemary. Add remaining ingredients. Coat the pretzels then spread onto a cookie sheet. Bake for 20 minutes. Stir and serve. Store leftovers tightly.
SPARKLING BASIL LEMONADE PUNCH – 16 -8 oz. servings
Make basil syrup as a base for this refreshing drink.
Basil syrup
4 C. water 3 C. sugar 2 C. fresh basil leaves
Combine sugar, water and basil leaves. Bring to a boil over medium heat. Reduce heat and simmer uncovered for 20 minutes. Discard the leaves and drain/strain the syrup. Cover and refrigerate for 2-24 hours. Syrup can be frozen for future use.
Make Lemonade
2- 1-liter bottles of club soda chilled 4 C. basil syrup
2 C. lemon juice Ice
Jalapeno pepper garnish (if desired)
Combine all ingredients just before serving in a punch bowl. Stir to mix. Garnish with a few jalapeño slices and a few basil leaves. Serve over ice.
CUCUMBER YOGURT SOUP
8 small-medium cucumbers, peeled and chopped
3 C. water 3 C. plain yogurt
2 Tbsp. fresh dill
1 Tbsp. bottled lemon juice (optional)
1 C. nasturtium flowers/ petals (optional)
Combine the ingredients in a food processor until smooth. Chill before serving to let the flavors blend. Garnish with nasturtium flowers.
VEGGIE FRITTATA
This is a do-it-yourself recipe as no measurements are provided. The amount of chopped veggies, herbs and cheese should be enough to make one thick layer over the eggs.
Olive oil for pan 8 eggs ½ C. milk
Veggies, chopped: kale, broccoli, asparagus, spinach, tomatoes, sweet peppers, zucchini, shallots, onions, mushrooms, olives-whatever is available and you like *
Herbs, fresh are best: your choice *
Salt & fresh ground pepper to taste
Feta, goat, grated Parmesan cheese, ricotta or other cheese (optional)
Prepare oven to broil as a final step. Chop veggies and herbs and mix together. In a separate bowl beat eggs and milk together. Preheat an oiled, oven –proof skillet (cast iron is good) over medium heat briefly, about 1 minute. Pour in the egg mixture. Let it set briefly (about 1 minute) than add in the vegetables and herbs. Add cheese at this point, if desired.
Cook on low without stirring until all the ingredients are set with the eggs (nothing runny). Transfer pan to the oven and broil until lightly golden, about 2-4 minutes. Remove and cool slightly to let all ingredients set before serving. Can be refrigerated for 1-3 days and served cold or slightly warmed like a quiche.
* Quick fry the veggies if you want them less crunchy. Depending on your ingredients try basil, chives, coriander, dill, garlic, marjoram, oregano, parsley, rosemary, sage, tarragon, thyme. If you need to use dried herbs, re-hydrate them with a little of the milk warmed.
8 small-medium cucumbers, peeled and chopped
3 C. water 3 C. plain yogurt
2 Tbsp. fresh dill
1 Tbsp. bottled lemon juice (optional)
1 C. nasturtium flowers/ petals (optional)
Combine the ingredients in a food processor until smooth. Chill before serving to let the flavors blend. Garnish with nasturtium flowers.
VEGGIE FRITTATA
This is a do-it-yourself recipe as no measurements are provided. The amount of chopped veggies, herbs and cheese should be enough to make one thick layer over the eggs.
Olive oil for pan 8 eggs ½ C. milk
Veggies, chopped: kale, broccoli, asparagus, spinach, tomatoes, sweet peppers, zucchini, shallots, onions, mushrooms, olives-whatever is available and you like *
Herbs, fresh are best: your choice *
Salt & fresh ground pepper to taste
Feta, goat, grated Parmesan cheese, ricotta or other cheese (optional)
Prepare oven to broil as a final step. Chop veggies and herbs and mix together. In a separate bowl beat eggs and milk together. Preheat an oiled, oven –proof skillet (cast iron is good) over medium heat briefly, about 1 minute. Pour in the egg mixture. Let it set briefly (about 1 minute) than add in the vegetables and herbs. Add cheese at this point, if desired.
Cook on low without stirring until all the ingredients are set with the eggs (nothing runny). Transfer pan to the oven and broil until lightly golden, about 2-4 minutes. Remove and cool slightly to let all ingredients set before serving. Can be refrigerated for 1-3 days and served cold or slightly warmed like a quiche.
* Quick fry the veggies if you want them less crunchy. Depending on your ingredients try basil, chives, coriander, dill, garlic, marjoram, oregano, parsley, rosemary, sage, tarragon, thyme. If you need to use dried herbs, re-hydrate them with a little of the milk warmed.
BUTTERNUT SQUASH—Laurie Collins (featured at the 2018 Holiday Party)
Pre-heat oven to 350° F—No real measurements on any of this, it’s to personal taste.
Toasted Pecans *
Spread about ½ cup of chopped pecans on cookie sheet lined with foil, Toast in oven for about 8-12 minutes or until getting dark in color.* Pecans burn quickly so keep a watch on them. Remove from oven and set aside in bowl.
Squash
Mix in a bowl about 1 Tbsp. of olive oil, 2 tsp. of cinnamon, 1 Tbsp. of maple syrup. Peel and cut butternut squash into approximately 1” cubes then add and toss until all pieces are coated.
Spread in single layer on cookie sheet lined with foil. Roast for about 15-20 minutes (until bottom sides are a caramelized brown) then flip pieces with a spatula. Roast for another 15 minutes or until tender. Flip again if more cook time is needed so bottoms don’t burn.
Put squash in bowl when done. Add approximately ½ cup of dried cranberries. Add in real chopped bacon bits (optional) and drizzle with additional maple syrup (optional)
Add a pinch of salt, if needed, as bacon will add some, but if you make vegetarian version, you will need to add salt to taste. Add in toasted pecans.
* Add pecans right before serving so they stay crunchy
** The amount of pecans and dried cranberries are to personal preference
***The original recipe called for oven roasted brussel sprouts to be added but I felt the flavor of the brussel sprouts overpowered everything else. So I make the brussel sprouts as a separate dish.
Pre-heat oven to 350° F—No real measurements on any of this, it’s to personal taste.
Toasted Pecans *
Spread about ½ cup of chopped pecans on cookie sheet lined with foil, Toast in oven for about 8-12 minutes or until getting dark in color.* Pecans burn quickly so keep a watch on them. Remove from oven and set aside in bowl.
Squash
Mix in a bowl about 1 Tbsp. of olive oil, 2 tsp. of cinnamon, 1 Tbsp. of maple syrup. Peel and cut butternut squash into approximately 1” cubes then add and toss until all pieces are coated.
Spread in single layer on cookie sheet lined with foil. Roast for about 15-20 minutes (until bottom sides are a caramelized brown) then flip pieces with a spatula. Roast for another 15 minutes or until tender. Flip again if more cook time is needed so bottoms don’t burn.
Put squash in bowl when done. Add approximately ½ cup of dried cranberries. Add in real chopped bacon bits (optional) and drizzle with additional maple syrup (optional)
Add a pinch of salt, if needed, as bacon will add some, but if you make vegetarian version, you will need to add salt to taste. Add in toasted pecans.
* Add pecans right before serving so they stay crunchy
** The amount of pecans and dried cranberries are to personal preference
***The original recipe called for oven roasted brussel sprouts to be added but I felt the flavor of the brussel sprouts overpowered everything else. So I make the brussel sprouts as a separate dish.