PUMPKIN CHIP MUFFINS
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 chips. Fill paper-lined muffins cups 3/4 full.
Bake at 400 for 15-18 minutes or until toothpick comes out clean. Cool in pan 10 min. before removing to a wire rack. Yield: About 2 dozen muffins.
1/4 cup butter
1 cup firmly packed brown sugar, either light or dark brown sugar
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 a medium to large bowl. Beat in the egg and vanilla. Sift flour and baking powder in separate bowl. Add to cream mixture with added ground fennel and caraway seed or if wish use unground fennel and unground caraway seed, plus chopped or ground walnuts. Spread in 9 inch square pan. Bake at 350 degree oven for 20 minutes; test for doneness, may add extra 4 minute bake time depending on temperature of your oven.
Yields approx. 16 pieces, depending on size cut desired
Recipe taken from The Herb Guild Cookbook, “Thyme-ly Recipes.” Copyright 1998.
*Note: Same recipe used for Fennel Chews tasted at 2018 Herb Guild Garden Club Scholarship Luncheon.
Enjoy!! Shirley Swindell, The Herb Guild Culinary Committee
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:
Combine the following and chill for 8 hours. Strain. Good for up to 3 days.
12 Cups cold water
2/ 12 oz. frozen lemonade concentrate, thawed
1/3 Cup sugar
¼ lime juice
½-1 Cup fresh basil leaves, rubbed between your hands and torn
To serve: Place ice cubes in a tall glass and garnish with lemon slices and fresh basil springs. Purple basil or cinnamon basil can also be used.
Quick & Easy Lemon-Lime Beverage
Combine 1/52 oz. of ready prepared lemonade of your choice. Add 1/12 oz. can of frozen Limeade. Add 1/3-1/2 C sugar, 2 Cups “Bruised” Basil leaves (crush between your hands). Add water to desire. Lime juice can be added to bring out more of the lime flavor if preferred. Enjoy.
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 used = 3 Cups.
1 Cup Blueberries, frozen or fresh
2 Cups Rhubarb, cut into 1 inch dice
1 tablespoon dried Lavender
1/3 Cup Sugar
3 tablespoons Cornstarch
3 Tablespoons of Flour
1/2 teaspoon Lemon zest
1/4 teaspoon salt
Pour filling into cooled pie shell.
3/4 Cup Flour
1 teaspoon cinnamon
1/4 Cup Sugar
4 Tablespoons Butter cut into small chunks
Mix by hand so butter will soften as you crumble the flour mixture together between the palms of your hand. Sprinkle on top of pie.
Use tin foil on edges of crust or a pie crust saver ring to avoid burning crust. Put pie on a rimmed baking sheet to catch juicy spills.
Bake at 425 for 10 minutes, then lower the temperature to 350 and bake for an additional 40 minutes.
When traveling to the Netherlands, I like to purchase the UK edition of Country Living Magazine at the airport. Here is one of my favorite recipes that I have adapted to our measurements and ingredients for a variation on Three -seed wholemeal soda bread.
Country Living May 2012 ed. P. 139
Yield 1 loaf
Preheat oven 375 degrees
mix the following ingredients in a bowl with a wooden spoon.
1 Cup Whole-wheat Flour
1 Cup White Flour
2 Tablespoons soft dark brown sugar
1 teaspoon salt
2 teaspoons baking soda
Rub butter between hands while adding to the above mixture.
1/3 Cup butter
Reserve 1 1/2-2 T seed mix. Add remaining seeds to batter.
8 Tablespoons mixed seeds: sunflower seeds, sesame seeds and poppyseeds
Add & Mix in
2 Cups Buttermilk
Line a baking sheet with parchment paper.
Spread out batter in the middle of the pan, then lightly shape into an irregular circle creating a rustic looking shape.
The batter will be sticky and moist to handle.
Sprinkle remaining seeds on the top & bake.
Bake 35-45 minutes until golden brown.