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Recipes

A broad range of herbal, flower, healthy recipes.

Recipe – “Chainaya”

“Chainaya”

The Tea Book by Sara Perry

 

4      teaspoons fruit-scented, loose black tea leaves (e.g. Earl Grey, Lapsang Souchong, Blackberry or other fruit-scented teas)

3/4   pint (450 ml.) plain vodka

 

**In a glass bottle with a cap, combine the tea and vodka.  Cap, and let the mixture stand at room temperature for 24 hours.  Strain, and store in the freezer.  To serve, pour a small amount in the glass of your choice.     Makes 3/4 pint.

 

Recipe – “Sandies”

“Sandies”

1       cup butter

1/4   cup icing sugar

2       tsp. Tuxedo vanilla

2       cups Robin Hood flour

1/4   cup chopped pecans

**Cream butter and sugar, add flour and vanilla and mix well.  Add pecans, Roll into balls.  Bake at 350 degrees Fahrenheit oven until light brown.  Take from oven and shake icing sugar over cookies.

“Apple, Mint and cranberry cooler”

Apple, Mint and cranberry cooler

by “Herbal Teas” by Richard Craze

 

4          Tbsp. dried cranberries

2          sprigs fresh mint

1          apple, peeled and sliced

1-3/4  cups freshly boiled water

 

Put all the ingredients in a large tea pot, jug, or other container, and pour over the water.  Let stand for 1 hour.  Strain and chill before pouring over ice.

 

**With Alcohol – 1-1/2 Tbsp. cup grenadine and either 1 measure (1-1/2 Tbsp.) gin or vodka per glass.

Recipe – “Sultana Scones”

“Sultana Scones”

“Food for Thought” – by Colour Library Books

 

 

10        oz. plain flour

1          tbsp. baking powder

Pinch salt

6          oz. butter or margarine

4          tbsps. Sugar

4          oz. sultanas

1          egg, beaten

2          tbsp. milk

 

Sift the flour, baking powder and salt into a large bowl or process once or twice in a food processor.  Rub in the butter or margarine until the mixture resembles fine breadcrumbs, or work in the food processor.

 

Stir in the sugar and sultanas by hand.  Add the egg and milk, mixing to a soft dough.  Turn out onto a floured surface and knead lightly until smooth.

 

Roll out to a thickness of 1 inch.  Cut into 2 inch rounds with a pastry cutter.  Transfer to a lightly oiled baking sheet and place in a preheated 400 degrees Fahrenheit oven for about 10 to 12 minutes.  Remove to a wire rack to cool slightly.  Serve warm.  – Makes 2 Dozen –

Recipe – “Iced Sunshine Tea”

“ICED SUNSHINE TEA”

“Food for Thought” – by Colour Library Books

 

4          oz. granulated sugar

½         pint of water

Rind of 1 lemon, pith removed

3          tbsps. Earl Grey tea leaves

2          pints cold water

 

Combine the sugar and water in a heavy-based saucepan and stir to mix.  Add the lemon rind and bring slowly to the boil, swirling the pan occasionally to help dissolve the sugar.

 

Simmer until the sugar dissolves completely.  Remove the lemon rind and allow to cool.  Store in the refrigerator.

 

To make the tea, combine the tea leaves and water in a glass jar.  Cover and set out in the sun for at least 5 hours.  Alternatively, place in the refrigerator overnight.

Recipe – “Snowballs”

“Snowballs”

“Quick & Easy Cookies” by Myra Street

 

 

8          oz. white chocolate chopped

¼         cup butter

4          tsp. brandy

2/3        cup Graham cracker crumbs

3          tbsp. shredded coconut

¼         cup ready-to-eat dried apricots, finely chopped

¼         cup candied cherries, finely chopped

an extra 3 tbsp. shredded coconut for rolling

 

  1. Put the chocolate, butter and brandy in a heatproof bowl. Place over a pan of hot water, stirring occasionally, until melted.

 

  1. Stir the cracker crumbs, coconut, apricots and cherries into the melted mixture. Leave until slightly firm.

 

  1. Roll the mixture into 18 balls about the size of walnuts, then roll in extra coconut to coat.

 

  1. Refrigerate for about 2 hours until firmly set.

Recipe – “Spicy Lemon Bread”

Merry Christmas & a Happy New Year! Enjoy!

“Spicy Lemon Bread”

Cookbook – “Food for Thought” – Color Library Books

 

3          fl. oz. lukewarm water

1          tbsp. dry yeast

2          tbsps. Sugar

8          oz. plain flour

Pinch of salt

1          tsp. mixed spice

Grated rind and juice of 1 lemon

4          oz. small raisins

1          egg, lightly beaten

4          oz. icing sugar

Oil

 

Mix the warm water with the yeast and 1 tsp. of the sugar.  Leave in a warm place for about 15 minutes, or until frothy.

 

Sift the flour with a pinch of salt into a warm bowl and add mixed spice, lemon rind and raisins.  Add the egg to the yeast mixture and stir it into the flour.

 

Turn the mixture out onto a floured surface and knead for about 10 minutes, or until smooth and elastic.  Place in an oiled bowl, cover and set in a warm place for about 2 hours, or until doubled in bulk.

 

Punch the dough down and knead again for a few minutes.  Divide the dough in half and shape each half into a loaf.  Place each half in a well-oiled 1 – lb. loaf pan, cover loosely and set in a warm place for about 20 minutes, or until the dough rises to the top of the pans.

 

Bake the loaves in a preheated 400 deg. Fahrenheit for 30 to 40 minutes, or until golden brown on top.  When the bread is done, the bottom of each loaf will sound hollow when tapped.  Remove to a wire rack to cool.

 

To prepare the icing, sift the icing sugar into a bowl and add the lemon juice.  If necessary, add enough hot water to make a smooth icing.  The icing should be thick enough to stay on the top of each loaf and drip slightly down the sides.  Serve when the icing is set.

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