The Herb Guild

PUMPKIN CHIP MUFFINS

4 eggs 2 cups sugar 1 can (15 ounce) solid pack pumpkin 1-1/2 cups canola oil 3 cups flour 2 t. baking soda 1 t. baking powder 1 t. ground cinnamon 1 t. salt 2 cups (12 ounces) semisweet chocolate chips In a large bowl, beat first four ingredients until smooth.  Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well.  Fold in chocolate … Continue reading the story "Fall recipe of the Month, June’s Pumpkin Chip muffins"

FENNEL CHEWS Ingredients: 1/4 cup butter 1 cup firmly packed brown sugar, either light or dark brown sugar 1 egg 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon ground fennel seed powder or fennel seed unground (whole seed) 1 tablespoon ground caraway seed powder or caraway seed unground “ 1/2 cup chopped or ground nuts, prefer walnuts, if you wish to use them Cream butter and brown sugar in … Continue reading the story "Fennel Chews recipe"

Since Basil seems to be thriving in the heat and humidity this summer, I find it necessary to use it in as many recipes as I can find! Try this special lemonade to quench your summertime thirst away. This is a favorite that has appeared on our website in the past. Always good. See my shortcut variation below: Basil Lemonade Combine the following and chill for 8 hours. … Continue reading the story "Summer Basil Lemonade"

Blueberry Rhubarb Pie with crumb topping Bake any prepared pie shell as directed on the package. Cool. For pie: Heat oven to 425 degrees. Filling: Toss together the following ingredients. *Note. You can lessen the tartness of the rhubarb by  varying the amount of Blueberries vs. Rhubarb for the filling. For sweeter flavor, add more blueberries and less rhubarb making certain that the total amount of fruit … Continue reading the story "Fran’s Favorite Lavender Rhubarb Blueberry Pie"