Nourishing Body, Mind and Spirit with ....................Naturally Fine Things! Luxurious Handmade Herbal Soaps, Organic Herbs, Herbal Blends, Spices, Loose Leaf Teas, Aromatherapy Essential Oils, Resins, Herbal Miscellany and Earth's Desired Treasures ....................Indulge Your Senses In Nature
The San Diego Herb Club
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Culinary Recipes
Fennel Chews
1/4 cup butter 1 cup brown sugar, well packed 1 egg 1 t vanilla 1 t crushed fennel seeds (use coffee grinder to crush) 1/2 cup chopped walnuts 1 cup unbleached flour 1/4 t salt 1 t baking powder
Beat butter, sugar and egg. Add flavoring, seeds and walnuts. Mix well and add dry ingredients which have been sifted together. The dough will be thick and hard to spread but spread it into an 8x8 inch pan that has been well buttered and dusted with flour. Bake at 350 degrees for 20 minutes or so-until it pulls away from the side of the pan. Do not overcook. Cool on rack for 5 minutes, turn out and cut into squares. Dust with powdered sugar. Makes 25.
Horehound Candy/Cough Drops from _Herbal Treasures_ by Phyllis V. Shaudys
2 cups fresh horehound, including leaves, stems and flowers (or 1 cup dried) 2 1/2 quarts water 3 cups brown sugar 1/2 cup corn syrup 1 tsp. cream of tartar 1 tsp. butter 1 tsp. lemon juice (or 1 sprig lemon balm) In large saucepan, cover horehound with water. Bring to boil, simmer 10 min. Strain through cheesecloth and allow tea to settle. Ladle 2 cups horehound tea into large kettle. Add brown sugar, corn syrup, cream of tartar. Boil, stirring often, until mixture reaches 240F. Add butter. Continue to boil until candy reaches 300F (hard crack). Remove from heat, add lemon juice. Pour at once into buttered 8" square pan. As candy cools, score into squares. Remove from pan as soon as it is cool. Store in aluminum foil or zip lock plastic bags.
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Indulge Your Senses in Nature™
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