*** This recipes can be made with different herbs, check measurements on the herb as follows below. Rosemary Jelly – 4T finely chopped rosemary and a few drops of red food coloring. Sage Jelly – 4 T finely chopped sage and a few drop of yellow food coloring. Mint Jelly _ 2 cups finely chopped […]

Pit, skin, and slice the peaches. Place them in a large pan with enough water to prevent sticking and cook 15 to 20 minutes or until soft. Puree the peaches in a food processor and return to the saucepan, adding the brandy, lemon, sugar, and mint sprigs. Simmer over low heat, stirring frequently, 30 to […]

Combine all ingredients in non-reactive pan. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and simmer, uncovered, stirring frequently, for 45 mins, or until thickened. Prepare jars, lids and boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lids securely. Place […]

In a small mixer bowl, beat cream cheese, sugar and lemon juice at medium speed electric mixer until creamy. Beat in heavy cream until fluffy. Stir in chopped lemon balm. Set aside. Wash, dry and halves peaches. Remove pits. fill cavities with cream cheese mixture. Carefully reassemble peaches. Garnish tops with lemon balm leaves. Served […]

–ALTERNATIVES– Cinnamon basil and cinnamon Liqueur are an alternative. Prepare jars, lids and boiling water bath. Wash and dry the apricots, then prick each one several times. Combine the water, anisette and sugar in a pan and cook over a med-high heat, stirring frequently, until the mixture boils and the sugar is dissolved. Add the […]

1. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl. 2. In food processor, puree basil, stock , pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss. Tips: refrigerate sauce up to 5 days aahead, or freeze up to […]

1. Preheat oven to 325 degrees (F). Line 9x9x2-inch square baking pan with aluminum foil. Coat with nonstick vegetable oil cooking spray. 2. Combine the flour, sugar, butter, cornstarch, rosemary, egg yolk, lemon rind, and salt in large bowl. With pastry blender or fork, blend the mixture until uniformly crumbly. Scrape into the prepared pan; […]

GLAZE 1 Juice of lemon 1/2 c Sugar 1/2 c Water 1/4 c Finely choped lemon balm 1. Cream butter with lemon balm leaves. Add sugar and beat well. Then add remaining ingredients and mix well. 2. Preheat oven to 350 F (178 C). Pour batter into greased loaf pan. (1 large, 2 small, or […]

CHEFS BLEND VINEGAR 4 c Dry rosemary 4 c Dry basil leaves 30 Stems of marjoram 6″ long 2 Heads of garlic peeled 3 tb Crushed red pepper 1 ga Red wine vinegar 1. Put all the ingredients called for in the recipe of your choice, except vinegar, in a one-gallon glass jar. 2. Heat […]

Mix chopped mint with butter for boiled new potatoes (or with parsley or dill). Freeze whole mint leaves in ice cubes for tea or lemonade. Use mint leaves in a salad of oranges and red onions. Toss whole mint leaves in cooked rice before serving. Chop spearmint or apple mint and mix with butter. Spread […]