FLOWER DROP COOKIES

1/2 cup anise hyssop flowers, chopped
3 eggs
1 cup sugar
1/2 tsp. vanilla
2 cup flour
1 tsp. baking powder
1/2 tsp. salt

Beat eggs until thick and lemon coloured. Add sugar and flowers. Beat 5 minutes. Add vanilla, flour, baking powder and salt to egg mixture. Continue beating 5 more minutes. Drop batter by teaspoonfuls onto greased baking sheets, spacing well apart. Bake at 325F for 12 to 15 minutes.
Recipe from: "Recipes from a Kitchen Garden" by Renee Shepard & Fran Raboff.


ANISE HYSSOP HONEY BUTTER

1/2 cup honey
3/4 cup butter, softened
2 tbsp chopped anise hyssop flower

Mix honey and butter until well blended. Stir in flowers. Use on pancakes, waffles or muffins. Store in refrigerator.


ANISE HYSSOP TEA BREAD

1 bread or loaf pan
2 cup flour
1 tbsp. Baking powder
1/2 tsp. Salt
1/2 cup sugar
1 lemon rind, grated
1/3 cup anise hyssop flowers (or more), finely chopped
2 eggs beaten
1/2 cup lemon juice
1/2 cup chopped walnuts

Grease and flour pan. Preheat oven to 350 degrees F. Sift together flour, baking powder and salt. In another bowl, cream butter and sugar until fluffy. Then add lemon rind, chopped flowers and eggs. Beat mixture until combined. Add lemon juice. Slowly add dry ingredients, mixing until blended. Spoon into prepared pan, bake 50 to 33 minutes. Cool on rack.


AMANDA'S BLEND

Makes a bit more than 3/4 pound or between 150 and 170 cups.

Blending you own signature tea is easy to do, especially when there are several complementary teas and tea blends that you like. My friend Amanda Baines Ashley mixes her three favourites to make this blend. Those of us lucky enough to be in her office at four o'clock get treated to a cup of her brisk and delightful tea. I like it best with milk and sugar.

1/2 pound loose English Breakfast Tea
1/4 pound loose Darjeeling tea
1/8 pound Earl Grey Tea

Place the loose tea leaves in a large mixing bowl and stir until well blended. Store in a clean, opaque glass or ceramic jar with screw top lid or tight fitting cork. Give the jar a good shake to help distribute the different ingredients before removing any tea for brewing. To use, measure 1 rounded teaspoon for each 6 ounce cup of freshly boiled water. Steep for 3 to 5 minutes.

Recipe from: "The New Tea Book: A Guide to Black, Green and Herbal and Chai Tea" by Sara Perry.


CARDAMOM COOKIES

1 cup butter
2 tsp. baking soda
1 tsp. ground cardamom
1/2 tsp. salt
2 cups light brown sugar, firmly packed
2 eggs
4-1/2 cups sifted flour
2 tsp. cream of tartar
2 tbsp. orange zest

Cream butter and add soda, cardamom and salt; mix well. Gradually blend in the sugar, beat in the eggs and zest. Sift together the flour and cream of tartar, gradually stir into the butter mixture. Chill the dough until stiff enough to handle (3-4 hours). Preheat oven to 350 degrees F. Shape the chilled dough into half inch balls. Place on greased cookie sheets. Dip a fork into flour and press into each cookie in criss-cross style. Bake for 10 minutes. Cool and store in tightly closed tin box or jar.

Recipe from: "Cooking with Herbs and Spices" by Craig Claiborne.


GOLDEN CORNBREAD

Makes 8 servings.

1 cup all-purpose flour
1 tsp. salt
1 cup cornmeal
2 eggs
2-1/2 tsp. stevia blend or 5/16 stevioside or 5 packets of stevia
1 cup milk
1 tbsp. baking powder
1/4 cup vegetable oil

In a mixing bowl, combine the flour, cornmeal, stevia, baking powder, and salt. Add eggs, milk and oil. Mix until better is smooth. Pour into a greased 9 x 9 x 2 inch baking pan. Bake in a 425 degree F oven for 20 to 25 minutes or until golden brown.

VARIATIONS:
Herb Corn Bread:
Add 1 to 2 tsp. dried rosemary, thyme, basil, etc. or 1 to 2 tbsp. freshly chopped herb to the dry mixture.
Cheese Corn Bread:
add 1/2 cup shredded cheddar cheese to recipe.
Nutritional Data: (per serving) 216 calories; 9 grams total fat: 5 grams protein, 27 grams carbohydrate.

Recipe from: "Sugar-Free Cooking with Stevia" by James & Tanya Kirkland.


DUKKAH

1 cup of shelled pistachio nuts
1 cup almonds
1 tbsp whole coriander seeds
1 tbsp whole cumin seeds
1/2 tsp dried thyme
1/4 cup sesame seeds
1/4 tsp salt

Toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning. Toast the spice seeds and sesame seeds separately in the same way. Cool both and combine with the remaining ingredients in a food processor. Grind the mixture until it resembles fine breadcrumbs. It should be very dry and crumbly, not a paste. Be careful as over processing can release the oil from the nuts making the mixture too moist.

Recipe from: www.recipezaar.com.

 
HOMEMADE GINGERALE

Yield: 8 ounce serving.

3 ounces ginger syrup (recipe below)
5 ounces sparkling mineral water
ice cubes
Pour the syrup into a 10 ounce glass and add the ice cubes. Slowly add the sparkling water. Stir and serve.

MAKING HOMEMADE GINGER SYRUP
With minimum effort, you can make this flavourful stevia-sweetened syrup to have on hand whenever you're in the mood for a refreshing glass of sparkling gingerale. (See recipe above)

GINGER SYRUP
Yield: Approximately 4 cups.
4 cups water
4 to 5" piece fresh ginger
1/2 teaspoon white stevia powder or 9 drops of stevia liquid
2 tbsp. vanilla flavouring
1 tbsp. lemon extract
Peel and finely chop the ginger
Bring the water to boil in small saucepan. Add the ginger and stevia, reduce the heat to low, and simmer gently for 8 to 10 minutes. Strain the liquid into a heatproof container, and stir in the vanilla and lemon. Covered and refrigerated, this syrup will keep for several days.

Recipes from "The Stevia Cookbook" by Ray Sahelian, MD. & Donna Gates.


BANANA GINGER CAKE

Cake ingredients:
3/4 cup sugar
1/4 cup margarine or butter, softened
1-1/2 cups mashed banana (3 medium)
1 tsp. vanilla
1 egg
1-1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. ground ginger
2 tbsp. skim milk

Topping ingredients:
1/3 cup frozen whipped topping, thawed
1/8 tsp. ginger
Dash nutmeg

Heat oven to 350 degrees F. Spray 9"x9" pan with non-stick cooking spray. In large bowl, beat sugar and margarine until well blended. Add bananas, vanilla and egg; mix well. Combine flour, baking soda, baking powder and ginger. Add to banana mixture; mix until moistened. Add milk; mix well. Bake at 350 degrees F for 25 to 35 minutes or until tester inserted near center comes out clean. Cool slightly. Combine all topping ingredients. Serve cake warm or cool with topping mixture.

This is a Pillsbury recipe.


CHEWY CHOCOLATE GINGERBREAD COOKIES

7 ounces best-quality semisweet chocolate
1-1/2 cup plus 1 tbsp. all-purpose flour
1-1/4 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 tbsp. cocoa powder
8 tbsp. (1 stick) unsalted butter
1 tbsp. freshly grated ginger
1/2 cup packed dark-brown sugar
1/4 cup unsulfured molasses
1 tsp. baking soda
1-1/2 tsp. boiling water
1/4 cup granulated sugar

Line 2 baking sheets with parchment. Chop chocolate into 1/4" chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa. In the bowl of an electric mixer beat the butter and grated ginger until whitened, about 4 minutes. Add the brown sugar, and beat until combined. Add molasses, and beat until combined. In a small bowl, dissolve the baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in the baking-soda mixture, then the remaining half of the flour mixture. Mix in the chocolate, and turn out onto a piece of plastic wrap. Pat the dough out to about 1" thick; seal with plastic wrap and refrigerate until firm, 2 hours or more. Roll the dough into 1-1/2" balls, and place, 2" apart, on baking sheets. Refrigerate 20 minutes. Heat oven to 325 degrees F. Roll the balls in granulated sugar. Bake until the surfaces are slightly cracked, 13 to 15 minutes; let cool 5 minutes; transfer to a wire rack to cool completely.

Recipe from: "Martha Stewart Living," Special Anniversary Issue, January 2001.


CHOCOLATE MINT TRUFFLE TORTE

Makes 1 cake, 12 servings.

This torte uses yet one more technique for infusing fresh herbs. This time you steep mint leaves in warm butter, strain them out, and use the scented butter in the cake. Flourless chocolate cakes are familiar to most serious chocolate lovers because they are the most intensely chocolate cakes imaginable. They are, in fact, cooled dense chocolate soufflés and very simple to make. The fresh peppermint flavour in this version gives it a refreshing taste.

About 1 tbsp. unsalted butter, softened, for the pan
1 tbsp. all-purpose flour, for the pan
6 ounces (1-1/2 stick) unsalted butter
1/2 cup (gently packed) fresh chocolate mint or peppermint leaves
12 ounces premium bittersweet chocolate chopped
6 large eggs, at room temperature
6 tbsp. granulated sugar
Garnish with powdered sugar

Preparing the pan: Generously butter a 9 inch springform pan and lightly dust the interior with the flour. Turn the pan upside down and bang out the excess flour. Wrap a large square of heavy-duty aluminum foil around the bottom of the pan and partially up the sides. Turn the pan right side up and set it in a shallow baking pan or on a half-sheet pan.

Infusing the butter: Melt the butter in a small saucepan. Stir in the mint leaves and let the butter sit in a warm place for about 30 minutes to absorb the flavour of the leaves.

Butter and chocolate mixture: Preheat the oven to 350 F. Create a double boiler by selecting a medium (10-12") stainless-steel mixing bowl that will rest on top of large (6-quart) pot. The top of the bowl can extend beyond the rim of the pot, but the bottom of the bowl must not touch the water. Put about 2" water in the pot and bring it to a simmer. If the butter has cooled, heat it again to thin it. Pour the butter through a fine sieve into the mixing bowl and press the leaves with the back of a spoon to extract all the butter. Add the chocolate to the bowl and place it over the simmering water. Stir until the chocolate is completely melted, then remove the bowl from the water.

Eggs: Beat the eggs and granulated sugar with an electric mixer on high speed for a full 10 minutes. They should quadruple in volume and become light collared, very thick and fluffy. Fold 1/4 of the egg mixture into the chocolate mixture, then very gently fold in the remaining egg mixture until completely incorporated. Pour the batter into the prepared pan.

Baking: Put the baking pan with the cake on the center oven rack and pour in enough water to come about 1/2" up the sides of the cake pan. Bake until an instant-thermometer inserted in the center of the cake register 155 to 160 F, 25 to 30 minutes. The top of the cake will lose its glossiness and be slightly mounded, but it should not bake so long that it rises and cracks. If you insert a skewer into the center, it should come out gooey. Let the cake cool completely in its pan on a wire rack. Run a thin knife around the edge of the cake and remove the outer ring. The cake will keep tightly covered in the refrigerator for up to 3 days. Bring it to room temperature before serving. Dust the top of the cake with powdered sugar and serve with whipped cream, ice cream or custard sauce.

Recipe from: "The Herbfarm Cookbook" by Jerry Traunfeld.


I BELIEVE I'LL HAVE ANOTHER COOKIE TEA

"Everyone has to believe in something . . .begins the saying that inspired this tea. Its warm and spicy herbs enhance digestion, and the fennel is naturally sweet and tasty.

Yield: 54 servings.

1/4 cup coarsely crushed cinnamon stick
1/4 cup chopped dried ginger root
1/4 cup fennel seed
1/4 cup cardamom seed
1/8 cup peppermint leaves

Mix ingredients in a glass container. Store away from light up to a year.

To brew 1 cup of tea: 1-1/2 tsp. of blend to 1-1/2 cups of water. Add blend and water and steep for 15 minutes.

Recipe adapted from: "The Herb Tea Book" by Susan Clotfelter.


BASIC PESTO SAUCE

2 cups fresh basil leaves, washed
2 to 3 cloves of garlic
4 tbsp. pine nuts (or walnuts) optional
1/2 cup good olive oil
1/2 cup Parmesan cheese grated
Serves 2 to 3

Mix first four ingredients to a smooth paste, using a blender, food processor or hand-held blender. Stir in cheese by hand.

Tip: Grow your own basil and harvest it frequently to promote more growth. Pesto can be frozen in ice-cube trays. Store the frozen pesto cubes in plastic freezer bags, and you will be able to enjoy the taste of summer, all year.


PESTO PASTA SALAD

¹ cup sour cream
¹ cup mayonnaise
2 tbsp. basil pesto (see above)
1 tbsp. chopped fresh spearmint
¸ tsp. salt
Dash black pepper
2 cup fresh or frozen cheese tortellini
2 cup fresh or frozen green peas
1 tbsp.. minced chives (garlic chives work well)
Garnish: fresh mint, basil leaves, sweet red pepper rings
Serves 2-3

Combine first six ingredients. Blend well and refrigerate. Cook tortellini. Drain, rinse with cold water. Set aside. Cook peas. Combine tortellini and peas in a bowl. Pour dressing over mixture. Toss lightly, refrigerate at least one hour or even better over night. Sprinkle with chives, garnish with mint and basil leaves, and red pepper rings.


FAT FREE CHOCOLATE CAKE WITH ROASTED GARLIC

ROASTED GARLIC:
Makes: 1 head garlic
For some people raw garlic may be too sharp and pungent to have in large amounts. When it is roasted the flavour mellows; it has a sweet aroma, and it has the texture of smooth butter.
Preheat the oven to 350 degrees F. Select a large head of garlic with dry papery skin and bulbous cloves. Rub the outside layer of skin off the head. Cut off the top one-fifth of the head so the large outer cloves are exposed. Put the head in a baking dish. It is not necessary to grease or cover the pan. Bake for approx. 1 hour, until the cloves become soft and spreadable. Let cool and remove the cloves and cut to resemble small nut pieces.

Recipe adapted from: "1,000 Low Fat Recipes" by Terry Blonder Golson.

TO MAKE THE CAKE:
1-1/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup cocoa, sifted
1/4 cup cornstarch
1/2 tsp. baking soda
1/2 tsp. salt
4 egg (large) whites
1 cup water
1/2 cup dark corn syrup
1 head roasted garlic

Measure first 6 ingredients into medium bowl. Stir. Make a well. Place egg whites, water and corn syrup in separate medium bowl. Whisk to mix. Pour into well. Stir until smooth. Stir in the garlic. Turn into greased 9"x9" (22x22cm) pan. Bake in 350F oven for about 30 minutes until wooden pick inserted in center comes out clean. Cool in pan on rack.

Recipe adapted from: "Company's Coming: Chocolate Everything" by Jean Pare.


FRUIT JUICE GELATIN BLOCKS

4 envelopes unflavoured gelatin
1 cup cold fruit juice
4 tsp. stevia blend or 1/2 tsp. stevioside or 8 packets of stevia
3 cups fruit juice, heated to boiling

In a medium bowl, sprinkle gelatin over cold juice, let stand 2 minutes. Add hot juice and stir until dissolved. Pour into 13"x 9" baking pan, chill until set. Cut into 1" squares.

Nutritional Data: (per serving) 86 calories, trace protein, 9 grams total fat.


GINGER CARROT WALNUT CAKE

This recipe is courtesy of the Inn at 410 Flagstaff, AZ. The original recipe from "Ginger" by Lois Seibert Pappas states: "Best if made a day or two ahead to allow flavours to blend."

10" tube pan
3/4 cup finely chopped walnuts
2-1/2 cups unbleached, all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground ginger
1 cup margarine at room temperature
1-1/2 cups sugar
2 large eggs
1 orange, zested
1 tbsp. finely minced fresh ginger
1 cup plain nonfat yogurt
1 tsp. vanilla extract
2-1/2 cups shredded carrot
Whipped cream (optional)

Preheat oven to 350F. Spray 10" tube pan with non-stick cooking spray. Place the nuts in a baking pan and bake for 8 to 10 minutes until lightly toasted and aromatic. Set aside to cool. Measure flour, baking powder, baking soda, salt and ground ginger into a small bowl. Stir to combine thoroughly. Set aside. In the bowl of an electric mixer, beat the margarine until creamy and gradually beat in sugar. Add the eggs, one at a time and beat until smooth. Mix in the orange zest, minced ginger, vanilla and yogurt. While mixer is running on low speed, gradually add the dry ingredients and mix until well incorporated. Stir in the carrots and toasted nuts. Fill prepared tube pan with batter. Bake for 60 minutes or until toothpick inserted into the center of a loaf comes out clean. Let cool for 15 minutes and then run a knife around the inside of the pan and remove the cake and cool on a wire rack. Serve plain or with whipped cream.


HOREHOUND COUGH CANDY

Bring a good handful of horehound and a cup of water to a boil. Remove from the heat, cover and infuse for 10 minutes. In a large pan put 2 cups of sugar, 25 grams of butter and half a cup of the horehound infusion, bring to a boil. Boil for 5 minutes to hard ball stage. Pour into a greased dish and as it sets cut into squares. Store in a jar until needed.


HOLIDAY CALENDULA FRUIT BREAD

3 eggs
2/3 cups vegetable oil
3 cups unbleached white flour
1 tbsp. vanilla
2 cups grated apple
2 cups chopped walnuts
2 cups raisins
2 tsp. baking soda
2 cups brown sugar
1 cup currants
2 cups candied mixed fruit
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cloves
1/2 tsp. salt
1-1/2 tsp. baking powder
1/2 cup loosely packed calendula blossoms

Preheat oven to 325 degrees F. Grease and line two "9 x 5" loaf pans. In a bowl mix together flour, cinnamon, baking soda, baking powder, spices, salt, blend well. Combine eggs, oil, brown sugar, and vanilla. Beat until well blended and frothy. Add dry ingredients into the egg mixture. Mix together the dry and candied fruit , nuts and calendula blossoms. With a spoon stir in the fruit and nuts, mix only until blended. Put into loaf pans and bake for about 1 hour and 35 minutes. If desired, pour 4 tablespoons of rum or brandy over each loaf while still warm. When completely cold, wrap and either freeze or allow the loaves to age in refrigerator for 2 weeks before serving.

Recipe from the Web site of The Dominion Herbal College.


HOT WATER GINGERBREAD

1/2 cup shortening
1/2 cup brown sugar
1 egg
2/3 cup Crosby's Fancy Molasses
2-1/2 cups sifted flour
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1-1/2 tsp. ginger
1/2 tsp. cloves
1 cup boiling water

Mix together shortening, sugar and egg , blend in Crosby's Fancy Molasses and water. Sift together dry ingredients and stir in beating until smooth. Pour into 9" square pan. Bake at 325 degrees F for 40 to 50 minutes.

Recipe from: "Crosby's Favourite Recipes made better with Crosby's Fancy Molasses."


LAVENDER PUNCH

Lavender is a flower often dried for potpourris and sachets that can also be used to flavour foods. Fragrant yet spicy, this lavender, collared punch can easily be doubled to fill a punch bowl.

MAKES ABOUT 1/2 GALLON

1-cup water
1 3-inch stick cinnamon
1/2-teaspoon whole cloves
3 tablespoons fresh lavender flowers or 1 tablespoon dried lavender
1 6-ounce can frozen limeade concentrate
2 cups bottled purple grape juice
1 lime sliced
Ice cubes
Ribbon-tied bouquet of lavender flowers (optional)
1 1-liter bottled seltzer or gingerale, chilled

1. In covered 1 quart saucepan, heat water, cinnamon stick, and cloves to boiling. Simmer spice mixture over low heat 5 minutes; remove from heat. Add lavender flowers; cover and let stand 10 minutes to steep. Strain the brew into a container or bowl and discard the particles. Stir frozen limeade concentrate into the brew until melted and add grape juice; covers and refrigerate.

2. Just before serving, pour the brew into large pitcher, add lime slices and ice. Tie the bouquet of lavender to handle of pitcher, if desired. Fill pitcher with seltzer or ginger ale and serve immediately.

This recipe appeared in the July 1989 issue of "Country Living."


LEMON AND HERB MUSHROOM SALAD

1/2 lb. fresh mushrooms
1/4 tsp salt and pepper, each
3 tbsp. lemon juice
1/8 tsp. thyme and oregano, each
2 tbsp.. salad oil
1/2 small red onion, thinly sliced
1 tbsp. crushed garlic
1/4 cup celery, finely chopped
1 tsp. stevia blend or 1/8 tsp stevioside or 12 packets of stevia

In a medium saucepan, blanch mushrooms in boiling water for 1 minute. Drain and rinse with cold water, drain again. In a bowl combine mushrooms, celery and onions. Set aside.

Marinade: In a small saucepan, combine lemon juice, salad oil, stevia, garlic and spices. Cook till boiling, stirring occasionally. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Pour hot marinade over mushrooms, celery and onions; toss until coated. Cover and chill for at least 8 hours, stirring occasionally.

Makes 6 servings.

Nutritional data: (per serving) 60 calories; 5 grams total fat, 1 gram protein, 4 grams carbohydrate

Recipe Source: "Sugar-Free Cooking with Stevia" by James and Tanya Kirkland


SPICY LIQUORICE TEA BLEND

Makes 1 cup
While this recipe contains no liquorice, the flavour contained in the following herbs is delightfully strong when they are crushed and combined.

2 teaspoons dried anise hyssop leaves, crushed
1 teaspoon dried fennel or anise seed, crushed
1 teaspoon whole allspice berries, crushed

Combine ingredients and place in a glass measuring cup. Cover with 1 cup of boiling water. Cover cup and steep for 3 to 5 minutes. Strain out herbs and spices. This may be enjoyed unsweetened or you may want to add a bit of stevia or honey.

This recipe is taken from the magazine "The Herb Companion," August/September 2001.


MULLED CRANBERRY CIDER

1 quart apple cider or unsweetened apple juice
1 quart cranberry-juice cocktail
1 tbsp firmly packed light brown sugar
2 3-inch cinnamon sticks
8 whole cloves
1/4 tsp ground nutmeg
8 8-inch cinnamon sticks
8 apple slices

In a 4 quart saucepan, combine the cider, cranberry juice, sugar, 3-inch cinnamon sticks , cloves and nutmeg and bring to a boil over high heat. Reduce heat to medium and simmer, covered, for 10 minutes. Ladle into mugs and garnish each one with an 8-inch cinnamon stick and a slice of apple, if desired.
This recipe is from the book "The Canadian Heritage Christmas Cookbook" by Edna McCann.


ROSE GERANIUM TEA

Makes 1-1/2 quarts
This warm, spicy tea will take the chill off a midwinter afternoon.
6 cups water
3 teaspoons black tea [or 2 tea bags]
5 rose geranium leaves
6 whole cloves
1 cinnamon stick crushed

Put the water on to boil. Place the remaining ingredients in a large tea ball or cheesecloth bag and place in warm teapot. Pour in the boiling water and steep, covered, for 3 to 10 minutes. Remove the tea ball or bag and serve.


OATMEAL BREAD WITH THYME, WALNUTS & DRIED CRANBERRIES

MAKES 4 SMALL LOAVES
2 cups boiling water
1 cup rolled oats
2 tbsp. imported walnut oil or unsalted butter
1/4 cup honey
1 Tbsp. molasses
1 tsp. salt
1 tbsp. dry yeas
t 4-1/2 to 5 cups unbleached white flour
2 tbsp. minced thyme
2/3 cup coarsely chopped walnuts
2/3 cup dried cranberries (optional)

Pour the boiling water over the oats and walnuts oil or butter. Stir in the honey, molasses, and salt. Cool the mixture to warm, add the yeast and sift in 4 cups flour. Stir in thyme and walnuts, add cranberries , if desired.

Turn the dough onto a smooth surface and knead until smooth. Work in extra flour as necessary. Butter a large bowl lightly. Place dough in it and cover with cloth. Let rise until doubled in bulk. (You may let the dough rise in the refrigerator overnight. Let the refrigerated dough come to room temperature before shaping.)

Punch dough down and knead for two or three turns. Let it rest for 5 minutes. Cut into four pieces and shape each piece into a small loaf. Divide the loaves into two buttered 9 x 5" loaf pans.

Preheat oven to 350F. When the dough has risen to top of pans, bake 50/60 minutes. Cool the loaves in the pans on a rack for 10 minutes. Then turn our to cool completely.

Source: "Herbs in the Kitchen" by Susan Belsinger & Carolyn Dille.


CINNAMON BASIL APPLESAUCE CAKE

CAKE
4 cups peeled and sliced tart apples
6 sprigs (2" each) cinnamon basil
2 cups currants
3 1/2 cups unbleached flour
1 1/2 cup sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1/2 cup chopped black walnuts
3/4 cup vegetable shortening
4 tsp. baking soda, dissolved in 1 cup lukewarm water

CINNAMON BASIL GLAZE
1/2 cup packed cinnamon basil leaves
1/4 cup boiling water
1 Tbsp softened butter
1 tsp lemon peel

TO MAKE THE CAKE:
1. Preheat the oven to 350 F. Coat a 10ä tube pan with cooking spray.

2. Place the apples in a large saucepan. Cover and cook gently until apples are soft. Remove from the heat, add the cinnamon basil sprigs, cover, and let sit for 20 minutes. Remove the cinnamon basil.

3. Whip the apples briskly with a whisk to make a coarse applesauce. Stir in the currants. Cover the pan again to keep warm.

4. Mix the flour, sugar, spices, and walnuts in a large bowl. Add the shortening to the hot applesauce, and stir until it melts. Add the baking soda water to the applesauce. Pour the applesauce mixture into the flour mixture. Mix until well blended. Pour into the prepared pan.

5. Bake 1 1/4 hours or until a toothpick inserted in the cake comes out clean. Remove it from the pan and cool.

TO MAKE THE GLAZE:
1. In a small saucepan, steep the cinnamon basil leaves in the boiling water for 20 minutes. Remove the leaves and simmer the infusion for a few minutes to reduce the liquid by half. Let cool.

2. Beat the butter, sugar, and lemon peel. Add enough cinnamon basil infusion to make a thin glaze. Pour it over the cooked cake. Makes one 10ä tube cake: 16 servings.

This recipe is in "Recipes from the Herbal Kitchen" by the Editors of Prevention Health Books.


ZUCCHINI & BASIL MUFFINS

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
3 tablespoons minced fresh basil or 1 tablespoon of dried
1 tablespoon minced fresh oregano or 1 teaspoon dried
1/4 teaspoon salt
2 large eggs
3/4 cup milk
2/3 cup canola oil
2 cups shredded zucchini
1/4 cup grated Parmesan cheese

1. Position the rack in the center of the oven and preheat to 425F. Lightly grease or line with paper baking cups twelve 2 3/4 inch muffin cups.

2. In a large bowl, blend together the flour, sugar, baking powder, basil oregano, and salt. In a medium bowl, beat the eggs until foamy. Beat in the milk and oil. Stir in the zucchini. Combine the two mixtures, blending until the dry ingredients are just moistened.

3. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle Parmesan cheese over the tops of the muffins. Bake for 15 to 20 minutes, or until a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5 to 7 minutes. Serve warm, or invert onto the rack to cool completely.

This recipe is from the book "1001 Muffins" by Gregg R. Gillespie.


THYME-PUMPKIN BREAD

Preheat oven to 350F. Use a 8"x4" loaf pan, greased.
2 eggs
2 Tbsp sugar
2 Tbsp honey
1/2 cup olive oil
1 cup pumpkin pulp or squash pulp
1/2 cup apple pulp
half medium onion chopped
1 Tbsp Dijon mustard
1 cup all- purpose flour
1/2 cup whole- wheat flour
3/4 tsp baking powder
1/2 tsp baking soda
1 Tbsp fresh chopped thyme and oregano, each or 1 tsp. dried of each

1. In a large bowl beat eggs. Beat in sugar, honey, and oil. Stir in pumpkin and apple pulp, onion and mustard.

2. In a medium bowl, stir together all-purpose flour, whole-wheat flour, baking powder, baking soda, thyme and oregano.

3. Stir flour mixture into pumpkin mixture. Pour into prepared loaf pan. Bake in preheated oven for 50 to 60 minutes or until tester comes out clean.

This recipe was taken from "The Juicing Bible" by Pat Crocker & Susan Eagles.


ROSE-ZUCCHINI CAKE

Yield: One 10 inch bundt or tube cake
1 cup butter, at room temperature
2 cups sugar
4 large eggs
1 1/2 cups zucchini, shredded
2 tablespoons fresh rose geranium leaves, minced
2 tablespoons fresh rose petals, minced
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cardamom seeds
1 teaspoon salt
1/4 cup buttermilk
1/3 cup rose petal or rose geranium petal vinegar
1 cup pecans, chopped and lightly dusted with flour

Preheat oven to 350 F. Grease and flour a 10 inch bundt or tube pan. In a bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each one. Mix in zucchini, rose geranium leaves, and rose petals. In another bowl combine flour, baking soda, cardamom, and salt. Alternately add flour mixture and the buttermilk and vinegar to the creamed mixture, beating well after each addition. Stir in nuts. Pour into prepared pan and bake 1 hour or until toothpick inserted comes our clean. Cool 10 minutes in pan, then invert onto a cooling rack.


ROSE PETAL VINEGAR

The petals should be freshly picked, clean and dry. Use only the petals, removing the white tip as this part of the petal can be bitter. Never use poisonous flowers or those that may have been treated with hazardous chemicals such as flowers from a florist. You can use any vinegars because floral flavours tend to be somewhat subtle, champagne, white or rose wine vinegar, or rice vinegar is often best. Place the petals in a steeping container and cover them with the vinegar. Use only non-metallic utensils, containers and lids.

One cup of loosely packed flowers to 2 cups of vinegar but feel free to consider using even more of the petals. Cover the container tightly, store it in a dark place at room temperature. check the flavour after one week. Continue steeping for several more weeks if a stronger flavour is desired. Strain, fill bottles, add a few fresh petals, cap tightly, seal, label and store.

This recipe is from the book "Herbal Vinegar" by Maggie Oster.


CRUSTLESS CARROT MINI-QUICHES

1 Tablespoon butter
1/4 cup sliced green onions [chives]
1 clove garlic, minced
1 1/2 cups shredded carrots
5 eggs, beaten
1 1/2 cups shredded mozzarella or Swiss cheese
1/3 cup yellow cornmeal
1 teaspoon dried sage [basil, or rosemary] [1 tablespoon fresh]
1/4 teaspoon each ground nutmeg and pepper

Spray 24 1-1/2" muffin cups with oil. Melt butter and cook green onions and garlic until tender. Add carrots, cook 2 minutes more. Remove from heat. In a large bowl, stir together eggs, cheese, cornmeal, herbs, nutmeg and pepper. Stir in carrot mixture. Spoon about 1 tablespoon of mixture into each muffin cup. Bake in 325F oven for 15 minutes or until set. Let stand for 2 minutes. Remove from the pan. Serve hot or warm.

This recipe is from The Manitoba Egg Producers.


RASP-PEARY SAUCE

1 package frozen raspberries (10 oz.) (thawed)
1/4 cup sugar
1 tablespoon lemon juice
3 cups diced pears (peeled and seeded)

Combine all ingredients into small saucepan. Boil slowly until pears reach desired tenderness. Serve sauce warm or cooled over individual serving of gingerbread cake. Top with a dollop of fresh whipped cream.

This recipe was taken from "The Kitchen Window -- Recipes from the Belfry Tea Room."


TOMATO PEPPER SALSA

8 cups chopped peeled tomatoes
4 cups chopped Anaheim or sweet
Banana peppers
2 cups chopped onions
2 cups cider vinegar
1 cup chopped sweet red peppers
1 cup seeded jalapeno pepper
4 cloves garlic, minced
1 [5 1/2 oz.] can tomato paste
2 tablespoons granulated sugar
1 tablespoon salt
2 teaspoons paprika
1 teaspoon dried oregano
1/4 cup fresh coriander [optional]

In a large, heavy saucepan, combine all the ingredients except the coriander. Bring to a boil, stirring often. Reduce the heat to medium-low, simmer for about one hour or until mixture is thick enough to coat the spoon. Stir in coriander [if using] and simmer for 5 minutes longer. Fill and seal the canning jars; process in boiling water bath for 20 minutes.

Makes about 9 cups [2.25L]

Note: I used fresh oregano and basil [1 tablespoon of each] and did not use the coriander.

This recipe was taken from "The Winnipeg Free Press" mid 90âs.


SPICED PEARS WITH ZINFANDEL

These pears have a rosy hue with cinnamon-basil fragrance.

Poaching Liquid:
1 bottle (750 ml) Zinfandel or Beaujolais
1 cup sugar
6 sprigs cinnamon basil (stem & leaves)
1 2/3 inch strip of fresh orange peal
2 cinnamon sticks
6 firm pears (Bartlett, Bosc or Anjou)
Garnish:
Cinnamon basil leaves and flowers.
Serves 6

In a large skillet, heat wine, sugar, basil sprigs, orange peel and cinnamon sticks. Bring to a boil, then reduce heat and simmer 5 minutes. Peel halve and core pears. Lay pears cut side down in poaching liquid. Simmer 15 minutes. With wooden spoon turn them over and poach an extra 5 minutes (until tender but still firm). Place in a shallow dish to cool, immersed in the juice. Chill until serving time. Serve individually. Spoon liquid over each one and garnish with fresh cinnamon basil.

Recipe from, "A Kitchen Garden."


SUNFLOWER & ROSEMARY FUDGE WITH CRANBERRIES

12 oz. white vanilla chips
2/3 cup dried cranberries
1/3 cup powdered sugar
1 tsp. grated orange peel
3 oz. cream cheese softened
2 tsp. dried rosemary
1/2 cup creamy vanilla frosting
4 Tbsp. sunflower


Line 9x9 pan with foil and grease lightly. Melt chip over very low heat, stirring until smooth. Combine powdered sugar, cream cheese and frosting. Blend well. Stir in melted chips, sunflowers seeds, cranberries , rosemary and orange peel. Refrigerate for 1 hour or until firm. Serve at room temperature Store between wax paper sheets in air tight container. May be frozen up to 3 months. Makes 36 squares.


SWEET VEGETARIAN CHILI

2 tbsp. extra-virgin olive oil
6-ounce can tomato paste
2 medium onions, coarsely diced
¸ cup apple cider vinegar
3 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped
4 med green bell peppers, diced into l-inch pieces
3 tbsp. Herbamare, or sea salt
2 cups coarsely diced carrots
2 tbsp. paprika
4 cups coarsely diced yellow squash
2 tsp. chili powder
10 cups water
1 tsp oregano
4 cups canned pinto beans
¹ tsp white stevia powder

Place the olive oil in a 4-quart pot and preheat over medium-low heat. Add the onions and garlic, and sauté for 2 to 3 minutes, or until the onions are translucent and the garlic is lightly brown. Add the bell peppers, carrots, and squash to the pot and continue to sauté for 5 to 10 minutes Stir in the remaining ingredients. Simmer covered, stirring frequently, for about 2 hours, or until the liquid is somewhat Reduced and the chili is thick. Spoon the hot chili into bowls and serve.
Makes 8 servings

Recipe Source: "The Stevia Cookbook."


THE HERBFARM'S SWITCHEL

Makes 1 1/2 quarts
In its first years, The Herbfarm served this beverage as a luncheon accompaniment. It's very loosely based on a Shaker recipe for haymaker's switchel, a ginger drink made to quench thirsts in the hay fields. It's refreshing any time of day and terrific to have on hand in hot weather. When it's time to cut back your mint and lemon balm plants, make a large batch of the syrup base, store it in small batches in the freezer, and add the sparkling water whenever you want to mix up a pitcher.

1/4 cup sugar
1/4 cup honey
2 cups water
1/2 cup coarsely grated fresh ginger [no need to peel]
1 4-inch spring fresh rosemary
2 cups [gently packed] fresh lemon balm sprigs
1 cup [gently packed] fresh spearmint sprigs
1/4 cup freshly squeezed lemon juice
1/2 cup frozen orange juice concentrate
1 quart sparkling mineral water or club soda, chilled
Garnish: small lemon balm or mint sprigs

1. Syrup. Bring the sugar, honey, 2 cups water, the ginger, and rosemary to a boil in a medium [2 quart] saucepan. Add the lemon balm and mint sprigs, cover, and remove from the heat. Let the mixture steep for 30 minutes.

2. Finishing. Strain the syrup into a pitcher and stir in the lemon juice and orange juice concentrate. Refrigerate until thoroughly chilled. Right before serving, stir in the sparkling water or club soda. Garnish each glass with a sprig of lemon balm or mint.

This recipe is taken from the book "The HerbFarm Cookbook" by Jerry Traunfeld.