Morningsun Herb Farm

1 egg yolk    1/4 cup butter    8 oz cream cheese
1 box lemon cake mix    2 Tbsp balsamic vinegar

2 tsp grated lemon rind    1/4 cup coconut    1/4 cup nuts

1 cup raisins
5 Tbsp minced fresh basil (cinnamon, lemon, or lime)

pinch of ground cinnamon (optional)

 

Blend the egg yolk, butter and cream cheese.  Fold into the lemon cake mix 1/3 at a time.  Fold in the last third by hand.  Add remaining ingredients and mix well.  Drop by teaspoonfuls onto a greased cookie sheet.  Bake in preheated oven at 350 degrees for 12 minutes.

 

2 cups pesticide free nasturtium blossoms
1 cup white wine vinegar

 

Put the blossoms in a dry sterilized glass jar with a lid.  Pour the vinegar over them and fasten the lid.  Store in a cool, dark place.  Taste after 4 days to see if the vinegar has been infused to your taste.  If not, let stand for up to 10 days, then strain out and discard the blossoms.  If desired, bottle and cork the vinegar in a dry sterilized bottle.  Store in a cool, dark place for up to 1 year.

 

1/2 lb (2 sticks) unsalted butter    1 tsp lemon juice
5 tsp garlic chives    2 1/2 tsp rosemary    7 1/2 tsp parsley

 

Chop the herbs very fine.  Cream the butter and blend in the herbs and seasonings.  Shape into desired shape.  Place in a container and refrigerate overnight.  Return butter to room temperature a half hour or more before serving.  Butter can be frozen up to 6 months.

 

2 2/3 cup flour    1 cup cocoa powder    2 cups sugar
1 1/2 tsp baking soda    1/4 tsp salt

1 1/2 tbsp instant espresso or coffee
2/3 cup semisweet chocolate chips

1 3/4 cup toasted nuts (optional)
1 tbsp fresh minced mint (peppermint, chocolate or orange)

4-8 drops peppermint essential oil
5 whole eggs    1 1/2 tsp vanilla    12 oz white chocolate (optional)

 

Preheat oven to 300 degrees.  In a large bowl with electric mixer combine four, cocoa powder, sugar, baking soda, salt and coffee powder on a low speed.  Add the chocolate chips, dried mint and nuts to combine.  In another bowl whisk together eggs, peppermint and vanilla.  Add egg to the flour mixture and beat until just incorporated.  Turn mixture out to work surface and lightly knead the mixture until it forms a dough.  On a wax lined baking sheet form dough into 4 logs measuring 2 inches wide.  Bake in middle of oven until slightly firm to the touch, about 30-35 minutes.  Cool biscotti on baking sheet in a rack until cool to the touch.  Reduce oven temperature to 275 degrees.  On a cutting board with a serrated knife cut biscotti on a slight diagonal into 3/4 inch thick slices.  Arrange biscotti, cut side down on baking sheet and bake 15 minutes, until slightly browned.  Turn over and bake an additional 10-15 minutes until golden.  Let cookies cool.  Melt white chocolate in a double boiler or on medium power in a microwave, stirring until smooth.  Dip the tip at one end of the cookies into melted chocolate letting excess drip off, and place on wax paper lined baking sheet until chocolate sets.

 

8 oz sour cream    1/4 tsp garlic powder    1/8 tsp dill weed

1/4 tsp oregano    1/4 tsp basil    1/2 tsp chives    1/2 tsp dried parsley

1/2 tsp marjoram

 

Combine all ingredients in a blender, food processor or with a hand mixer.  Chill well.  Serve with pita wedges, chips, or veggies.

 

3 1/4 cups all purpose flour    1 1/2 cup scented sugar (see below)

2/3 cup shortening    2 eggs    2 1/2 tsp double acting baking powder

2 tbsp milk    1 tsp vanilla extract    1/2 tsp salt

3-4 drops of geranium essential oil (optional)
heavy or whipping cream OR 1 egg white slightly beaten with 1 tbsp water

 

Into a large bowl, measure first 9 ingredients.  With mixer at medium speed, beat until well mixed, occasionally scraping bowl.  Shape dough into ball; wrap with waxed paper; refrigerate 2 to 3 hours until easy to handle.  Preheat oven to 400 degrees.  Lightly grease cookie sheets.  On lightly floured surface, roll half of dough at a time, keeping the rest refrigerated.  For crisp cookies, roll paper thin.  For softer cookies, roll paper thin.  For softer cookies, roll 1/8 inch to 1/4 inch thick.  With floured cookie cutters, cut dough into various shapes.  Reroll dough trimmings and continue to cut shapes.  Place cookies 1/2 inch apart on greased cookie sheets.  To glaze:  Brush tops of cookies with heavy or whipping cream or with the beaten egg white and water mixture.  Bake 8 minutes or until very light brown.  With pancake turner remove cookies to racks and cool completely.

To make rose geranium scented sugar:  Layer slightly wilted rose geranium leaves with granulated sugar in a plastic or glass container.  Keep in a cool, dark place and shake once a week for 3 to 4 weeks.  Sift out the leaves and use the sugar to scent cakes, cookies, bread, coffee, tea and other desserts.

 

2 packages of  8 oz cream cheese (softened)    1/2 cup butter (softened)

1 envelope Lipton Veggie soup mix    1/3 cup chopped almonds

1/4 cup chopped fresh basil or 2 tbsp dried basil
2 tbsp grated fresh parmesan cheese

 

With mixer or food processor beat cream cheese and butter until smooth.  Add all remaining ingredients until well blended.  Line 7 1/2  x 3 3/4  x 2 1/4  inch loaf pan or small bowl with wax paper.  Pack cheese mixture into pan and refrigerate 2 hours or until firm.  Unmold on to serving platter.  Serve with bagel chips, cucumber slices, or assorted crackers.

 

12-16 unsprayed scented geranium leaves (rose, lime, lemon, apple)

1 lb (4 sticks) unsalted butter, room temperature
1 lb sugar    1 lb all purpose flour    2 tsp baking powder
1 lb large eggs, separated    2 tsp vanilla extract    1/2 cup heavy cream

 

Preheat the oven to 325 degrees with rack in center.  Spray two 9 x 4 x 2 3/4 inch loaf pans with cooking spray; line with parchment.  Arrange geranium leaves, with tops facing down, along bottom and around sides of pan.  Set aside.  Beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.  Sift together flour and baking powder.  With the mixer set on low, add yolks one at a time to butter and sugar mixture, alternating with the flour mixture.  With the mixer on medium, beat in vanilla, then cream.  Batter will be thick.  Transfer batter to a large mixing bowl and set aside.  Place egg whites in a medium non reactive bowl and whip egg whites to stiff peaks.  Using a rubber spatula, stir about one quarter of the egg whites into batter to lighten.  Fold in remaining whites.  Carefully spoon batter into prepared pans.  Run a knife blade through batter a few times to remove air bubbles.  Bake until a cake tester comes out clean, 80-90 minutes.  Let cool on wire rack, 1 to 1 1/2 hours, then remove from pans.

 

1 1/3 cup packed fresh arugula leaves

1/3 cup packed fresh Italian parsley

1/3 cup packed spinach leaves
2 tbsp walnuts or pistachios    2 large garlic cloves, smashed

5 tbsp extra-virgin olive oil
2 tbsp freshly grated Parmesan cheese

 

In a blender or food processor, place the arugula, parsley, spinach, nuts and garlic.  Whirl until finely minced.  Add the oil and cheese, and process until blended.  Transfer to a small bowl, cover and chill.  Makes about 3/4 cup

 

2/3 cup packed fresh caraway thyme leaves

1/2 cup packed fresh Italian parsley

1 cup packed fresh spinach leaves

2 tbsp pine nuts
2 large garlic cloves, smashed

7 tbsp extra-virgin olive oil
2 tbsp freshly grated Parmesan cheese

 

Combine thyme, parsley, spinach, nuts and garlic in a blender or a food processor.  Whirl until finely minced.  Add the oil and  cheese, and process until blended.  Transfer to a bowl, cover and chill several hours.  Makes about 3/4 cup

 

3 parts hibiscus flowers    2 parts rose hips    1 part lemongrass
1 part chopped plums, strawberries, cherries or berries

1 part sliced fresh oranges    1/10 part cinnamon chips
Apple juice        Pineapple juice

 

Place the fruit and herbs in a wide mouthed glass jar.  Cover with 4-5 times as much water, and stir well.  Place jar in sun for several hours, or place jar on counter and let sit overnight, until tea takes on a deep magenta color.  Strain and measure volume of tea.  For every quart of hibiscus cooler, add 3 cups fresh apple juice and 1 1/2 cups pineapple juice (color will change to a deep purple).  The tea will last for several days in the refrigerator, or freeze it and defrost it later.

 

 Lemon Verbena Sherry Wine Loaf

1 yellow cake mix    1 small package instant vanilla pudding

3/4 cup canola oil    4 eggs    3/4 cup sherry (not cooking sherry)

1 1/2 tsp nutmeg    1/4 cup chopped fresh lemon verbena leaves

zest of 1 large lemon

 

Mix all ingredients together well.  Pour mix into two medium loaf pans that have been sprayed with cooking spray or oiled.  Bake at 350 degrees for approximately 1 hour.  Test center of loaf with a toothpick and if it comes out clean it is done.  Cool in pan 20 to 30 minutes.

 

2 garlic cloves, chipped    1 cup Italian parsley

1/2 cup fresh basil, mint or cilantro, or a mixture
1 tbsp chopped chives    1 tbsp capers, rinsed

1/2 cup extra virgin olive oil    5 anchovy fillet, rinsed

2 tsp French mustard

pinch of finely grated lemon rind and juice
salt and pepper

 

Put the garlic, parsley, herbs and capers and 1 tbsp of the oil in a blender or food processor and process lightly.  Gradually add the remaining oil in a thin stream with the motor running to make a thick sauce.  Transfer the herb mixture to a bowl and add the lemon rind and juice, and seasoning to taste.  Serve immediately or chill.  Serves 4.

 

California Lavender Pasta Salad

 

Lavender Dijon Dressing:
1/2 cup extra virgin olive oil    2 tbsp red wine vinegar

2 tbsp Dijon mustard
2 tsp dried culinary lavender buds, finely ground in a spice grinder
3/4 tsp sea salt    1/2 tsp minced garlic    1/4 tsp black pepper

 

In a jar with a tight fitting lid, combine all ingredients and shake well to combine.

 

Pasta Salad:
Lavender Dijon Dressing    1 small bunch broccoli

1 lb dry bow tie or ziti pasta    2 large red bell peppers, diced

2 1/2 cups thinly sliced celery    1 red onion, thinly sliced
1 cup sliced black olives

1 10 oz package frozen artichoke hearts, thawed and quarted
1/2 cup oil packed sun dried tomatoes, blotted of excess oil and julienned
1/4 cup fresh lemon thyme or thyme leaves

sea salt and freshly ground black pepper

 

Cut the broccoli florets from the stems and reserve the stems for another use.  Cut the florets into 1/2 inch pieces.  Bring a large saucepan of water to a boil.  Working in batches if necessary, cook the broccoli for 3 minutes, or until crisp-tender.  Drain in a colander and run under cold water until cooled completely.  Pat dry with paper towels and refrigerate until needed.  Cook the pasta in a large pot of boiling salted water according to the package directions, until just tender to the bite.  Drain, transfer to a large bowl, and add half of the dressing.  Toss well.  Cover and refrigerate until cold.  Add the bell peppers, celery, onion, olives, artichokes, tomatoes, thyme and the remaining dressing.  Toss well and season with salt and pepper.  Just before serving, stir in the broccoli.