HOMEMADE VANILLA EXTRACT
Use 1 Vanilla Bean Split in half and put into a clean glass jar with a
tight fitting non metallic cap. Pour 1/4 cup of vodka or brandy over the beans,
Lightly invert the mixture every day for four weeks. You can strain out your
bean or keep them in there You can also add more vodka after you have used about
half of your extract Store away from direct sunlight.
HERB TONIC FOR HEALTHY PLANTS
1 1/2 teaspoon dried plantain herb
1/2 teaspoon dried horsetail herb
1/2 teaspoon dried nettle
1/2 teaspoon dried yarrow
1 clove garlic
1 kelp tablet (about 150 micrograms) crushed
6 cups boiling water
Combine all ingredients, pour on the water, and let steep, covered, for 5
minutes. Strain and use to water herbs. Or make a sun tea, letting the herbs
steep all day. This tonic provides nutrients that herbs needs, and helps keeps
pests away. ~ from "The Good Herb" by Judith Benn Hurley
REFRESHING LEG GEL
1/2 cup 100% pure aloe vera gel
1 1/2 teaspoons cornstarch
1 tablespoon witch hazel
3 to 4 drops peppermint oil or extract
Combine aloe vera, cornstarch and witch hazel together in a microwave-safe bowl.
Microwave on high for 1-2 minutes, stirring every 30 seconds, until warmed and
thick like honey. Cool completely. Add peppermint oil. Store in an airtight
container. Use on legs and feet. SOURCE: UNKNOWN
STEVIA EXTRACT
To make a liquid extract, combine 1 cup vodka with 3/4 cup macerated fresh
stevia leaves in a jar with a lid. Shake everyday for two weeks, then filter
through a coffee filter. Label store in cupboard. Add a drop to beverages.
RELAXING DREAM PILLOW
1. Gather the following herbs from the garden and dry thoroughly.
1/2 cup mugwort
1/2 cup lavender
1/2 cup hops
1/2 cup rosemary
1 cup roses petals
2. Mix dried herbs in a airtight container for 7 days.
3. Next, fold a 5x12" strip of fabric cloth in half, and sew, turn inside out
and place a small handful of Fiberfil on bottom, then use 1/4 cup of the mix of
your choice on top, and then add another handful of fiber fill on herbs.
Padding makes it more comfortable to sleep on. Place inside pillow case to use
to sleep on at night.
ST JOHN'S WORT OIL
Fill pint mason jar with freshly picked St. Johns Wort Flowers. Add olive oil
to cover. Shake daily for two weeks. Strain out the flowers and add 1 vitamin
e capsule to help preserve
the oil. Use on sore muscles.
BATH BOMBS
1/4 cup citric acid
3/4 cup baking soda
pinch of borax
Witch hazel
1 t. lavender essential oil
t. dried lavender flowers
Combine dry ingredients, lightly mist with witch hazel and stir, do not over
mist or your citric acid will start grow! When the mixture will stick to itself
when squeezed in the hand pack it into your
molds. When it is dry remove it from the molds.
HONEY TARRAGON MUSTARD
1/2 c. dry mustard
1/3 c. mustard seed
2 tsp. tarragon
2 tsp. salt
3 Tbs.. honey
2/3 c. water
3/4 c. white wine vinegar
Combine mustard, mustard seed and water; puree in blender or food processor.
Transfer to small bowl, cover and let stand at room temperature for 8 hours.
Stir in vinegar, honey and salt with
tarragon. Process until smooth. Pack in sterilized jars and refrigerate
ROSE PETAL TEA
2 cups freshly picked petals of dark red roses
1 litter water
honey
Place washed petals in a teapot. Pour in the boiling water, cover and leave the
tea to brew for 10 minutes. Serve this tea hot or iced, with honey to enhance
the delicate taste.
DEBBIE'S ROSE-PETAL JAM
1 qt. fragrant rose petals, pesticide free
3 cups water
1 pkg Sure-Jell
2 TBS lemon juice
Red food coloring (optional)
4 cups sugar
Heat the petals and water to boiling.
Steep for 20 minutes, pushing petals
into the liquid occasionally.
Strain, and reserve petals.
Measure liquid, and add water to make
3 cups.
Mix liquid with Sure-Jell, lemon juice,
and a few drops of red food coloring.
In a large, stainless-steel pot, bring
the mixture to a boil over high heat.
Add the sugar, bring to a hard, rolling
boil, and boil for exactly 1 minute.
Immediately, remove from heat and stir
in reserved rose petals.
Stir for a few minutes to prevent petals
from floating.
Pour into sterilized jars and seal.
PRESERVING BRITTLE FLOWERS
Use high quality fabric softener full strength or dilute using
1 part glycerin to 3 parts softener , remove leaves from the bottom stems and
place in solution until they feel supple.
HARVESTING HERBS
To ensure good flavor and scent pick fresh herbs right before the plant begins
to flower, on a warm dry day
ENGLISH ROSE TEA
1/2 cup dried red rose petals
2 tablespoons dried lemon balm
1 tablespoon dried rosemary
Mix well. Use 1 teaspoon for each cup.
HERBAL ICE TEA
Simply boil water and pour into a crack-proof pitcher. Add a handful or so of
the tea blend and allow to steep in the refrigerator for about two hours (longer
if desired). Strain off the tea material and pour into another pitcher. Sweeten
with honey and add lemon slices if you like. Serve over a tall glass of ice with
a sprig of mint for the garnish. Cool, refreshing and healthy!
ORANGE or EAU-de-COLOGNE MINT TEA
2 cups dried orange mint leaves
8 teaspoons china tea
1 teaspoon ground cloves
1 cup dried calendula petals
1 tablespoon dried orange rind
1 tablespoon dried lemon rind
This mixture can be stored in airtight containers for some time.
LAVENDER MINT TEA PUNCH
6 teaspoons dried mint
6 cups boiling water
1 tablespoon dried lavender blossoms
1 liter ginger ale
1 cup purple grape juice
ice cubes with fresh mint leaf frozen in each
Brew the mint in the water in a teapot for ten minutes. Add the lavender
blossoms to the pot. Allow tea to cool. Strain the tea and add the ginger ale,
grape juice and ice cubes. If serving in a punch bowl, float lavender buds and
mint sprigs on top.
SOAPWORT SHAMPOO
1 tablespoon grated or powdered soapwort root
A handful of fresh or 1tbsp dried chamomile or other herbs
1 cup boiling water
Pour the boiling water onto the soapwort and chamomile, cover and leave
to infuse until cool. The chamomile will add additional strength and scent to
the shampoo.
HERBAL SEASONINGS BLEND
Use from your harvest:
Fine Herbs
Use this herb blend with fish, eggs cheese and meat dishes.
3T. fresh parsley
1T. fresh tarragon
2T. fresh chive
1T. fresh or chervil
Snip all fresh herb, combine. Store up to 24 hours in the refrigerator. To
freeze: toss with 2 T. of cooking oil and store in freezer covered tightly.
ITALIAN SEASONING
4 T. fresh oregano
4 T. fresh marjoram
4 T. fresh thyme
4 T. fresh basil
2 T. fresh rosemary
2 T. fresh savory
Follow the directions as above.
Moroccan Mint Meat Rub
2 tablespoons combination peppermint or spearmint
leaves, or 1/2 cup fresh leaves.
1 clove garlic, minced
2 teaspoons allspice
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Use on poultry or beef before grilling.
VEGETABLE BLEND
Use this blend in stir-fries with a bit of
lemon juice or on any cooked vege-
tables, such as carrots, green beans, or
snow peas.
11/2 tablespoons onion powder
11/2 tablespoons toasted sesame seeds
1 tablespoon dried chives
1 tablespoon dried tarragon
11/2 teaspoons dry, mustard
1'/2 teaspoons dried dill weed
11/2 teaspoons dried red bell pepper flakes.
HEARTY MEAT BLEND
This blend is my favorite for beef, pork,
veal, and hearty stews.
2 tablespoons dried rosemary
2 tablespoons dried savory
1 tablespoon dried thyme
1 tablespoon dried marjoram
HERB SALTS
Use less salt and get more flavor by grinding dry herbs with sea salt; fresh
herbs can also be used. Bake at 200 degrees for 40-60 minutes, stirring
frequently.
POTPOURRI TEA
1 cup good black tea
1/2 cup dried rose petals
2 tablespoons dried jasmine flowers
1 tablespoon dried orange peel, freshly grated
1 tablespoon cassia bark, crumbled
3 sticks cinnamon bark, crumbled
4 whole star anise
1 tablespoon ground nutmeg
1 teaspoon whole cloves, freshly pounded
Mix all ingredients in a mixing bowl with your hands. Store in airtight tins.
Use one heaped tablespoon per pot.
NATURAL ROSE WATER
Rosewater can be used in the bath, (1cup), hot tub or as a splash after bathing
. Floral waters tone and clear the skin, and act as a hydrating agents, and
help to normalize the acid balance of the skin.
2 Cups distilled water
1/4 cup vodka
1 large clear and clean container
2 cups fragrant rose petals
In your very clean container fill with rose petals 3/4 of the way full. If you
want to ingest your rosewater make sure your rose petals were organically
grown. Pour the water in until it covers the petals completely. Once your
water is in, add your Vodka. Put on your lid and shake it up a little to make
sure the ingredients mix completely. Place in the sun and wait about two
weeks. The water will start to turn in a few days. Strain out the rose petals
through a coffee filter and presto your have made your very own rose water.
Please note: The unscented vodka will kill any bacteria on the petals and the
alcohol prolongs the scent. Store in the refrigerator use within two weeks If
fragrance is not strong enough add a few drops rose oil.
MINT LEAF FOOT REFRESHER
SPRAY
2 tablespoons spearmint leaves
4 ounces alcohol
4 ounces water
5 drops peppermint essential oil
Combine all of the ingredients into a spray bottle and then shake well. Allow
mixture to sit for 12 hours before us. Spray on feet for a cooling treat!
ROSE WATER and GLYCERIN HAND LOTION
In a attractive bottle blend 1/2 rosewater and 1/2 vegetable glycerin (available
from any drug store). Shake well and it’s ready to use. Great for hands, face,
rough elbows
ANGEL WATER
A toner and freshener that brings skin back to a normal pH after cleansing,
especially good for oily skin.
1 cup white apple cider
3 TBS. raspberry leaves
5 TBS. rose petals
2 TBS. rosemary
4 TBS. sage leaves
3/4 cup rosewater
Heat the vinegar and pour it over the herbs. Place the mixture in a quart jar
and cap it. Do not use a metal lid. Shake daily for two weeks. Strain Add the
rosewater to vinegar. Store, covered in jars with a non-metallic lids
CHOCOLATE MINT COFFEE
Add 2 T of chocolate mint leaves to coffee filter before brewing.
HOMEMADE RASPBERRY THYME VINEGAR
1/2 gallon white wine vinegar
1 pint fresh raspberries
1/2 cup maple sugar or honey
Lavender thyme sprigs
Thoroughly wash 3 wine bottles. Divide fruit and thyme sprigs among the
bottles. Warm vinegar in a stainless steal pot to 100 degrees. Pour maple sugar
or honey into warm vinegar, stirring well. Using a funnel fill bottles with
warm vinegar mixture. Cork the bottles. Label and store in cool dark place for
a t least 1 week before using. Keeps up to 8 months
This is from "Herbal Medicine" by
Dian Dincin Buchman:
MARSHMALLOW SWEETS
4 Tbsp. marshmallow roots
28 Tbsp. refined sugar
20 Tbsp. gum tragacanth or gum Arabic
2 cups water or orange flower water
1-2 egg whites, well beaten
Make up a tea of marshmallow roots by simmering them in a pint of water for
twenty to thirty minutes. Add additional water if it simmers down. Strain out
the roots. Heat the gum and marshmallow decoction (water) in a double boiler
until they are dissolved together. Strain with pressure. Stir in the sugar as
quickly as possible. When dissolved, add the well-beaten egg white's), stirring
constantly, but take off the heat and continue to stir. Lay out on a flat
surface. Let cool, and cut into smaller pieces.
LAVENDER JELLY
Cheesecloth
4 TB dried lavender
4 TB powdered pectin
3 C apple juice
2 TB lemon juice
3 C brown sugar
Line a small sieve with double thickness of cheesecloth. Cut a 5 inch
square of cheesecloth, put lavender flowers in the center and tie up ends to
form a small bag. In a 6 quart saucepan, combine pectin and apple juice,
stirring until pectin is dissolved.
Set the pan over high and bring to a boil stirring constantly. Stir in the
lemon juice and sugar and drop in lavender bag. Boil for 2 minutes, stirring
constantly Remove bag. Strain through cheesecloth-lined sieve into
sterilized empty baby food jars. Makes 3-8oz jars
HOREHOUND COUGH SYRUP
Make an old-time cough remedy by mixing horehound tea with honey. Make an
infusion by steeping 1 ounce of fresh or dried horehound
leaves in a pint of boiling water. Allow it to steep only 10 minutes.
Strain off the leaves, then measure the quantity of liquid remaining. Add
twice as much honey as liquid, mix well, and bottle.
To soothe a cough, take 1 teaspoon at a time, about 4 times a day!!
Taken from: Rodale's Illustrated Encyclopedia Of Herbs
ORANGE-MINT VINEGAR
1 cup finely chopped, orange mint leaves
zest of 2 large oranges
2 cups vinegar (white)
Optional: 1/3 cup sugar for a sweet vinegar
1. Put mint and orange zest in a jar and fill with vinegar. Sear jar tightly and
let stand 2-3 weeks in a cool dark place. 2. Shake from time to time. Strain and
rebottle for use.
(For a sweet vinegar: add sugar to strained vinegar in a
saucepan. Bring to a boil, stirring constantly. Boil gently for 1 minute. Cool
and bottle.)
Either version is good with fruits, lamb, duck, chicken, pork.
Sprinkle a little vinegar on meat while it is roasting or use a little in
gravies. This vinegar can also be used as the basis for a very nice salad
dressing.
MINTED SALAD DRESSING
1/2 cup lemon juice
2 Tbsp. mint vinegar
2 shallots, finely chopped
2 tsp. Dijon mustard
2 Tbsp. chopped fresh mint leaves
1/2 tsp. salt
1/8 tsp. white pepper, ground
1/4 cup good olive oil
1. Combine all but oil in medium bowl.
2. Using a fork or whisk, gradually beat in olive oil.
Makes about 1 cup. This dressing is especially good with a fresh green salad of
baby greens or spinach.
LAVENDER BLOSSOM MUFFINS
1 cup sugar
1 stick butter or margarine (1/4 cup)
2 eggs
1/2 cup milk
1/4 tsp. salt
1 tsp. baking powder
1 1/2 cup flour (sifted)
1/3 cup lavender blossoms (fresh are best but dried work well
too)
1 Preheat oven to 350 degrees.
2 Cream butter with sugar, add eggs, milk, salt, baking powder
and flour. Beat well.
3 Fold in lavender blossoms.
4 Grease muffin tin or use cupcake papers.
5 Fill cups 1/2 full.
6 Bake 1 2-1 8 minutes depending on size. They are done when
toothpick stuck in middle comes out clean.
7 While still hot, glaze with 1/2 cup powdered sugar mixed with juice of 1
lemon
8 Decorate with lavender blossoms. Let sit several
hours before serving.
Makes 12 small muffins, 8 regular.
ANISE HYSSOP BLOSSOM
COOKIES
1/3 cup anise hyssop blossoms, fresh
3 eggs
1 cup sugar
1/2 teaspoon rosewater
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1. Preheat oven to 325.
2. Line cookie sheets with foil and grease lightly.
3. Remove petals from anise hyssop blossoms.
4. Combine with sugar in food processor.
5. Chop briefly, 5 to 10 seconds. Set aside.
6. In mixer bowl, beat eggs until thickened.
7. Add sugar and flower petals and beat 5 minutes.
8. Add rosewater.
9. Sift together flour, baking powder, and salt.
10. Add to the egg mixture and beat for several minutes.
11. Drop batter onto prepared cookie sheet, 2 inches apart.
12. Bake for 15 minutes or until cookies are lightly brown on the
edges.
1 3. Cool for 5 minutes then transfer to cooling rack.
GINGER COOLER
Based on a Shaker recipe, this ginger
cooler is made to quench thirsts while
working in the hay fields.
1/4 cup sugar 1/4 cup honey 2 cups water
1/2 cup coarsely grated fresh ginger (no need to peel)
14 inch sprig fresh rosemary
2 cups fresh lemon balm sprigs
1 cup 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: lemon balm or mint sprigs
Bring the sugar, honey, 2 cups water, the
ginger, and rosemary to a boil in a 2
quart saucepan.
Add the lemon balm and mint sprigs, cover
and remove from the heat.
Let the mixture steep for 30 minutes.
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. Makes 1 1/2 quarts.
MINT JELLY
Makes about 3 pints
Other herbs may be substituted for the mint in this
recipe. Fresh or dried Robert's Lemon Rose geranium leaves give it a light rose
flavor and a honey gold color.
2 cups firmly packed fresh mint, or 1 ounce dried4
cups water (for dried herbs use 4 1/3 to 4 ½ cups water)
2 2/3 cups sugar
1 package Sure-Jell Light Fruit Pectin
If using fresh herbs. wash the leaves and stems.
Finely chop or crush and place in saucepan. Add the water and bring quickly to a
boil. Remove from heat, cover, and let stand 10 minutes. Strain.
Measure 3 3/4 to 4 cups of this mint tea. Mix 1/4
cup sugar and the fruit pectin in a small bowl, then stir the mixture into the
tea. Bring to a full rolling boil over high heat, stirring constantly. Quickly
stir in the remaining sugar. Bring back to a full boil and boil 1 minute
longer, stirring constantly. Remove the pan from
the heat. Skim off any foam.
Fill clean canning jars (prepared according to
package directions) immediately to within 1/8 inch of the top, Wipe jar rims and
threads. Cover quickly with lids, and screw the bands
on tight. Process in a boiling water bath with 2
inches of water over the tops of the jars. Process 10 minutes for half-pints and
15 minutes for pint.
CHAMOMILE TEA COOKIES
1/4 cup dried chamomile flowers
½ cup softened butter
1 cup sugar
2 eggs
½ teaspoon vanilla extract
1 3/4 cups flour
Heat oven to 350 degrees. Chop the chamomile blossoms and set aside. Cream the
butter and sugar, then beat in the eggs and vanilla. Stir in the flour and
chamomile flowers. Drop by small teaspoonfuls on a lightly greased cookie
sheet. Back 9-10 minutes.
ANGELICA LIQUEUR (or other herbal liqueur)
Ingredients:
1 tsp. dried marjoram
2 green cardamoms
1/16 tsp. ground allspice
1/16 tsp. ground star anise
1/16 tsp. ground cinnamon
1/16 tsp. ground coriander
1/2 apricot kernel
2 fl oz (0.6 dl) vodka
-------------------
1/2 cup (1.2 dl) sugar syrup (see below)
1 cup (2.4 dl) vodka
-------------------
2 TBS fresh or dried angelica root
2 fl oz (0.6 dl) vodka
In a mortar grind the cardamom seeds and half
an apricot seed.
Mix with other spices (except angelica root)
and place in a tight glass jar or bottle and
add 2 fl oz (0.6 dl) vodka.
After one week filter through a coffee filter.
Combine with sugar syrup and 1 cup (2.4 dl) vodka.
In a separate small glass jar combine the
angelica root with 2 fl oz (0.6 dl) vodka.
After two weeks filter through a coffee filter.
Add small portions of the angelica root extract
to the liqueur until you get a suitable flavor.
Check the flavor after 2 months.
If necessary add some more sugar syrup,
vodka, or angelica extract.
Other herbal liqueurs can be made by exchanging
angelica root with another herb.
Sugar syrup
For herbal liqueurs it is best to use a sugar
syrup which is made as follows:
In a saucepan combine 1 lb. (450 g) sugar, 1 cup
(2.4 dl) water and 1/4 tsp. citric acid.
Heat the mixture and stir until the sugar is dissolved.
Allow to simmer on reduced heat for 15 minutes.
SOLID PERFUME RECIPE
½ oz beeswax 1 oz sunflower oil
1 oz coconut oil ½ oz. essential oil.
Using a double broiler, slowly melt the beeswax into the oils. Just before
pouring, add the essential of your
choice. Pour into small tins or lip balm tubes.
HERBAL ICED TEA
Simply boil water and pour into a crack-proof pitcher. Add a handful or so of
the tea blend and allow to
steep in the refrigerator for about two hours. Strain off the tea material and
pour into another pitcher.
Sweeten with honey and add lemon slices if you like. Serve over a tall glass of
ice.
MINT SYRUP
2 cups water
1 cup mint leaves, loosely packed
4 cups sugar Food coloring, optional
In a saucepan, bring the water to a boil. Remove the pan from the heat, stir in
the mint leaves, cover, and let steep for 5 minutes. Strain out the leaves.
Bring the liquid to a boil again and add the sugar, stirring until it is
dissolved, simmer for 20 minutes, or until the syrup is reduced by about a
third. Add coloring if desired. Pour the syrup into small, sterilized canning
jars and seal. Place the jars in a boiling-water bath and process for 5 minutes.
1 ½ pints
MINT SAUCE FOR FRUIT
½ c. honey 1/4 c. water 2 T. fresh lime juice
2 T. fresh mint leaves, chopped Pinch of salt
Dissolve honey in boiling water. Add remaining ingredients and boil for 1
minute. Remove from heat, cover, and steep until cool, strain. Pour over fresh
melons, berries, or kiwis. Allow fruit to marry in sauce before serving.
LAVENDER SCONES
225 gm self raising flour
1 t. baking powder
50 gm cold butter
25 gm sugar cold milk2 t. lavender flowers
Sieve flour and baking powder. Rub in butter until mixture resembles coarse
bread crumbs and stir in the sugar and lavender. Add enough milk to make a soft,
light dough and with a minimum of handling roll out to around 3 cm thick circle
and cut into 5cm rounds. Place on a cold baking sheet and brush with a little
milk. Bake at 450 degrees C/Mark 8 for 10-12 minutes until golden. Serve with
jam and whipped cream.
LIQUID TALC
4 T French clay or Kaolin Clay
4 T distilled water
1 cup Aloe Vera Gel 10 drops essential oil
Mix water and clay until smooth. Stir in aloe vera gel and essential oil until
mixed well bottle in a sterile bottle.
GEL AIR
FRESHENERS
1 packet of unflavored Knox Gelatin
3/4 cup water
1/4 cup vodka of grain alcohol
1-2 TBSP. fragrance oil
Food coloring as desired Dissolve the gelatin in the boiling water. Allow to
cool to room temperature then add the vodka, coloring and scent. Pour into
decorative jar and refrigerate till set.
LAVENDER
SORBET
4 cups water
1 3/4 cups sugar
2 teaspoons dried lavender blossoms OR mint or rose petals 2 teaspoons fresh
lemon juice
Bring first 3 ingredients to boil in heavy medium saucepan over high heat,
stirring until sugar dissolves. Boil without stirring until syrup is reduced to
4 cups, about 8 minutes. Strain syrup into medium bowl. Chill syrup until cold,
about 2 hours. Transfer to ice cream maker. Add lemon juice. Process according
to manufacturer's instructions. Transfer to covered container, freeze until
firm, about 2 hours. Makes about 1 quart
Angelica butter
A light and simple recipe that brings out the best in fresh fish.
1 cube of butter
1 Tbls. of fresh Angelica leaves, chopped
1/8 tsp. grated lemon peel
1 tsp. chopped garlic
1/8 tsp. ground white pepper
Soften the butter in a small mixing bowl. Mix in the remaining ingredients,
making sure to avoid any pith in the lemon rind. Place the mixture on a sheet of
plastic wrap and set in the refrigerator until stiff enough to form a log. Shape
the butter about 1 1/2" thick and cover with the plastic. Freeze the log until
you are ready to use it. Slice into coin size pieces so they will melt easily.
Place directly out of the freezer onto hot grilled, sauteed, or poach fish
Slow Roasted Onions with Lavender and Thyme:
1 x 6 ounce slab bacon
8 medium red onions, peeled but whole
1/2 cup bread crumbs
1 Tablespoon lavender
1/2 cup grated Parmesan cheese
2 Tablespoons fresh chopped thyme
1 jumbo egg
Salt to taste
Freshly-ground black pepper to taste
Preheat oven to 375 degrees F.
Cut bacon in 1/2-inch cubes, place in pan with 2 cups water and boil 5
minutes. Drain and cool. Place onions in a large saucepan covered with
water and bring to a boil. Cook 4 minutes and remove. Slice off top
1/2-inch of onion and scoop out all layers but outer three. Chop removed
onion flesh and place in mixing bowl with bread crumbs, lavender, grated
cheese, thyme leaves and egg and stir to mix well. Season with salt and
pepper and stuff back into onions. Place stuffed onions into grated
gratin dish and bake for 30 minutes. Remove and allow to cool 5 minutes.
Serve warm.
Pink Lavender Lemonade:
2+1/2 cups distilled water
1+1/2 cups sugar
6 large strawberries, hulled -OR- 1/4 cup pink hibiscus flowers, dried
pesticide free
1/4 cup lavender leaves, chopped -OR- 1 Tablespoon dried lavender
flowers
2+1/2 cups distilled water
2+1/4 cups lemon juice
1/2 cup sugar, optional
Fresh lavender flowers for garnish
The original recipe calls for hibiscus flowers and suggested
strawberries as a substitute. Note: It may not be necessary to use distilled
water in most locations.
In medium saucepan, combine 2+1/2 cups water, sugar and hibiscus
flowers (or hulled strawberries). Bring to a boil, stirring to dissolve
sugar. Reduce heat. Simmer 5 minutes to extract pink to extract pink from
flowers.
Remove from heat. Stir in lavender leaves. Cover and cool.
Strain cooled herb liquid into large pitcher or jar (if using
strawberries, gently press juice from berries). Add remaining 2+1/2 cups water
and lemon juice. Stir well. Add 1/2 cup more sugar, if desired. Just
before serving, add ice cubes. Pour into chilled glasses. Garnish with
lavender flowers.
Yield: 6 to 8 servings.
Magnolia Inn's Honey Lavender Dressing:
1 small red onion, chopped (about 1/2 cup)
5+1/2 teaspoons dried lavender, see * Note
3/4 cup rice wine vinegar
1/2 cup honey
2 cups extra-virgin olive oil
* Note: Be sure to get edible dried lavender; do not use the kind
designed for potpourri or floral displays.
Place chopped onion in the work bowl of a food processor fitted with
the steel blade attachment. Process until pureed. (Scrape down sides as
needed). Add the lavender, vinegar and honey and pulse until well
blended. With processor running, slowly drizzle the oil through the feed
tube. Continue until all the oil is added and salad dressing is well
blended.
Place in a sealed container and refrigerate for 24 hours before serving
to allow flavors to blend.
This recipe yields 3 cups (16 servings).
Notes: Executive Chef Mark Elliott's Honey Lavender Dressing has become
one of the most popular at The Magnolia Inn in Pinehurst NC.
Lavender Riesling Cheesecake:
2/3 cup pastry flour
1/3 cup cornstarch
2 eggs, separated
4 whole eggs
1 egg yolk
1/2 teaspoon cream of tartar
1/2 cup + 2 Tablespoons sugar
1 teaspoon vanilla extract
Filling:
2/3 cup white wine
3 Tablespoons fresh lavender, chopped
2+1/2 teaspoons gelatin powder
6 egg yolks
2/3 cup sugar
2 Tablespoons lemon juice
2 cups mascarpone cheese
Preheat oven to 350 F.
Line a jellyroll pan with parchment paper.
Sift together flour and cornstarch and set aside.
Whip the 2 separated egg whites with cream of tartar until stiff peaks
and reserve. Warm 4 eggs in their shells in hot water for 2 minutes.
Whip the 4 eggs with the 2 separated yolks plus additional yolk on high
speed with sugar and vanilla until think and pale. Fold in flour, and
then fold in whites in 2 additions.
Spread batter evenly onto baking pan and bake for 15 to 18 minutes.
Allow to cool.
Line sides of an 8-inch springform pan with parchment and cut a disc of
sponge cake to line the bottom.
Filling: Heat white wine with lavender to infuse the flavour.
Strain out lavender (or leave in for colour).
Soften gelatin in 2 Tablespoons cold water and set aside.
Over a pot of simmering water, whisk together egg yolks, sugar, lemon
juice and wine until doubled in volume and whisk leaves a ribbon when
you lift it.
Remove from heat and stir in gelatin.
Whisk in mascarpone cheese and pour into springform pan.
Chill for 4 hours before unmolding.
To Assemble: Remove springform pan and parchment. Sides can be coated
with graham crumbs or left plain and tied with a ribbon for a special
occasion. Garnish top with fresh lavender flowers or berries. Serve.
This is a no-bake cheesecake - the light scent of lavender is matched
in texture by an almost mousse-like cheesecake filling.
Lavender Handcream:
4 teaspoons sweet almond oil
4 teaspoons coconut oil
3 teaspoons white wax
6 teaspoons glycerine
6 drops lavender essential oil
1. Put the almond oil, coconut oil and white wax in a double boiler or
a bowl over a pan of hot water and gently dissolve.
2. Stir the mixture to blend it together and when everything has melted
add the glycerine drop by drop.
3. Take it off the heat and stir until creamy.
4. Add drops of lavender oil and mix well. Put into pots.
Lavender and Rose (a Loose Incense):
1/4 oz benzoin
1 oz lavender
1/2 oz cinnamon
1 oz rose petals
1/4 oz patchouli
1/4 oz sandalwood
Use with charcoal briquettes.
Frankincense and Lavender (a Loose Incense):
1/4 oz frankincense
1/4 oz ground cinnamon
1 oz lavender
1 oz rosemary
1/2 oz sandalwood
Use with charcoal briquettes.
Honey and Lavender Mousse:
3 egg yolks
4 whole eggs
2 Tablespoons runny honey
3 Tablespoons lavender sugar, (see method)
5 fl oz water
1/2 pint double cream
1/2 oz vegetarian gelatin
1 lemon, juice of
5 fl oz double cream for decoration
To make lavender sugar, take 3 heads of fresh lavender flowers and 1oz
caster sugar. Put them in food processor and whizz. Leave in an
airtight container for a week and then sieve out the flowers and use. You can
leave the flowers in if you like.
Mix the egg yolks and whole eggs in a large bowl. Warm the water in a
saucepan and pour in the honey and water so they dissolve to make a
syrup.
Add this to the eggs and put the bowl over a pan of simmering water.
Whisk with an electric beater until thick and mousse-like (this could
take about 10 minutes). Now remove from the heat and continue to whisk
until the bowl is cold.
Dissolve the gelatin in the lemon juice and add to the mousse. Lightly
whip the cream and add to the mousse. The cream should be the same
consistency.
Fold this all in gently. Then set the bowl on ice, stirring all the
time.
When at setting point, leave in the fridge.
When set, whip up the other cream and pipe rosettes on top of the
mousse.
Decorate with small rosebuds and lavender.
Apricot-Lavender Crepes with Riesling
BATTER:
1+1/2 Tablespoons butter
1/2 cup milk
1+1/2 Tablespoons peanut oil
6+1/2 Tablespoons all-purpose flour
1 generous Tablespoon sugar
1 large egg
1/3 teaspoon fresh lavender blossoms
APRICOT FILLING:
14 dried Turkish apricots
1 cup riesling wine
1 cup water
1+1/2 teaspoons orange zest, grated
3 Tablespoons honey
RIESLING SAUCE:
1/2 cup riesling wine
1/2 cup water
1 cup sugar
1 Tablespoon orange zest
1/2 Tablespoon lime zest
1 teaspoon fresh lavender blossoms
1 pinch cream of tartar
GARNISH:
Flavoured whipped cream, optional
Lavender sprigs, for garnish
CREPE BATTER: Melt butter over moderate heat. Continue to heat until
butter is a light brown color Add milk and warm slightly. Transfer
mixture to a bowl. Beat in remaining ingredients until smooth. Refrigerate
for an hour or more. (This will make a more tender crepe). Batter should
be only slightly thicker than heavy cream; add milk to thin if
necessary. Cook crepes, stacking with plastic wrap or parchment in between to
prevent sticking. Refrigerate until ready to use.
APRICOT FILLING: Combine all ingredients in a saucepan. Simmer for
about a half hour, or until apricots are soft. Puree mixture in food
processor until almost smooth (there should still be some texture left).
Cool.
RIESLING SAUCE: Combine all ingredients in a saucepan. Bring to a boil,
stirring until sugar is dissolved. Brush down sides of saucepan with a
brush dipped in cold water to prevent crystallization. Cook, brushing
down occasionally, to 240 degree F. on a candy thermometer (Soft ball
stage).
Remove from flame and plunge bottom of pot into ice water to stop
cooking.
Chill.
To serve, roll 3 Tablespoons of filling inside each crepe, allowing two
crepes per portion. Line up crepes inside a buttered baking dish. Cover
with foil buttered on the inside. Heat in a 350 degree F. oven.
Transfer crepes to serving plates. Ladle sauce over and around crepes. Garnish
with whipped cream if desired, and lavender sprigs.
Serves 6.
Killer Garlic Spread
8 oz Cream Cheese
3 cloves Garlic
3 dried tomatoes slices
Optional Parsley, dill or chives 1 t.
Combined all ingredients in a food processor, serve with crackers melba toast on
Bagels for breakfast.
Incense paper.
Blotting paper cut to 6" x 1" 1 1/2 t. of salt peter dissolved in 1/2 c. warm
water.
Soak the paper strips and allow to dry. After drying coat paper with a gum or
*resin tincture. Dry.
To use: Light the paper, blow out the flame. Keep paper upright to allow air to
circulate around it and keep it burning.
*Tinctures. The best tinctures for this are made from gums and resins such as
Frankincense, Myrrh, Copal etc .
Tinctures are easy to make. Just pound up the gum and pour alcohol on top. Vodka
or Ever clear. Dark glass bottle is best. Put away for a week or two and shake
every day.
Lavender
Ointment
4 tablespoons olive oil
3 to 4 tablespoons beeswax
3 tablespoons cocoa butter
1 vitamin e 400
15 drops lavender oil
Combine the olive oil, beeswax, cocoa butter and and heat in the top of a double
boiler. Remove from the heat. Add the vitamin e, lavender oil and beat well.
Pour into little jars and allow the mixture to cool before covering.
Cologne
1/2 cup lavender
1/4 cup rosemary
peel of 1 lemon
peel of 1 orange
1/2 cup orange-mint leaves
1/2 cup lemon balm leaves
2 cups vodka
2 cups rosewater
Steep 2 weeks; filter and bottle.
Spicy Cologne
1 oz. rose petals
2 T. lavender
2 thin strips orange peel
1 (1-inch) stick cinnamon, crushed
1 tb. coriander seeds, bruised
10 oz. vodka
Steep 3 weeks; filter and bottle.
Herbal cologne
2 T. rosemary
2 T. lavender
1 T. juniper berries, crushed
1 strip lemon rind
10 oz. vodka
Steep 3 weeks; filter and bottle.
Hungary Water
1 T. rosemary
1 tsp. mint leaves
Grated peel of 1/4 lemon
Grated peel of 1/4 orange
1/4 cup vodka
1/2 cup rosewater
Steep 2 weeks; filter and bottle.
Bay Rum cologne
5 oz. vodka
1 oz. Jamaican rum
3 to 4 bay leaves
1/4 tsp. allspice
1 stick cinnamon
1/4 tsp. orange extract
Steep 1 week; filter and bottle.
HOREHOUND DROPS
1 cup fresh horehound leaves
I cop water
2 cups sugar
2 tablespoons corn syrup or honey
Put the horehound in a small non reactive sauce pan and add the water. Bring to
a boil and simmer, covered,
for 20 minutes. Allow to cool, then remove the horehound and squeeze out all of
the liquid. Add the sugar and
corn syrup or honey to the pan, stir with a wooden spoon while bringing to a
boil, then turn the heat down to a
gentle simmer. If bubbles threaten to overflow the pan, reduce the heat slightly
and stir.
Boil to the hard-crack stage. If you have a candy thermometer, this is in the
range of 330°F. Keep
a shallow cup of cold water nearby. Stir the liquid occasionally, and watch how
it falls from the spoon. When it forms a thread, begin testing for hardness by
allowing a drop of the mixmixture to fall into the cup
of cold water. Don't trust your fingers to examine the now
hardened drop in the cup: bite it. If it's at all
gooey or sticks to your teeth, keep
cooking. When it's hard enough to crack when you bite it, remove the pan from
the heat immediately.
If the mixture crystallizes, just add a cup of water and an extra tablespoon of
corn syrup or honey to the pan, scrape all of the crystalline chunks into it,
and begin again.
Lightly butter a candy mold, cookie sheet, or other heatproof baking pan, and
pour in the hot mixture. If
you're using a flat-bottomed pan, score the surface of the candy after it has
cooled enough to become firm. This
will help in breaking it apart, which should be done as soon as the candy can be
handled. After individual "drops" are
formed, sift granulated or powdered sugar over them to keep them from sticking
together Store in a moisture-
proof container.
Bruschetta
1 French baguette
5 italian tomatoes, chopped
1 small onion, minced
2 clove garlic, chopped
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh parsley
2 tablespoons olive oil
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese
1 In a small mixing bowl, combine tomatoes, onion, garlic, basil, parsely, olive
oil, salt and pepper.
Mix well, cover, and refrigerate.
2 Preheat oven to 375 degrees F.
3 Cut the loaf of French bread into 12 slices on the diagonal. (Brush with olive
oil optional) Arrange the
bread on a baking sheet and toast until golden brown. Reduce the oven's
temperature to 250 degrees F
4 Spoon equal amounts of the tomato mixture onto the toasted slices of bread.
Top with slices of
mozzarella. Place the pan of bread back into the oven until the cheese has
melted, approximately 2
minutes. Serve immediately. Makes 12 servings
Chipotle Garlic Marinade
1/2 cup soy sauce
1/2 cup red wine vinegar
2 tablespoons honey
1 tablespoon fresh ginger root, finely chopped
4 cloves garlic, minced
1/2 teaspoon chipotle pepper powder
In a medium bowl, mix soy sauce, red wine vinegar, honey, fresh ginger root,
garlic and chipotle pepper
powder. Place in an appropriately sized sealed container with desired type of
meat. Shake well to coat.
Allow meat to marinate in the mixture at least six hours before cooking.
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Preheat
oven 425 degrees. Combine the dry ingredients in a large bowl and blend
thoroughly. Cut in the butter until the mixture resembles course meal. Stir in
pistachios. 
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Combine the cream and the lavender flowers in a small heavy saucepan over medium
heat and bring to a simmer. Remove the pan from the heat and let the mixture
stand for 10 minutes
Preheat oven to 350°F. Butter and flour two 8 by 3 3/4 by 2 1/2-inch disposable
aluminum loaf pans. %20of%20P803041964.JPG)
and
NTIFUNGAL SALVE
These herbs may be made into a salve, to help heal
broken and cracked skin, or a vinegar to help relieve itching when the skin is
not broken. Dilute vinegar by two-thirds with water before applying to cracked
or open tissues. It stains the skin, as iodine does. This formula works well for
athlete's foot, ringworm, and entopic or eczematous skin conditions. Follow
typical salve making instructions from above.