Fishing Creek Herb Guild
2015 Cookbook
Please send your delicious recipes to: tfarides@gmail.com
to be added to our guild online cookbook
Lemon Loaf Lavandula
by Chef Wendy of Hope Hill Lavender Farm

Cake:  1/3 c. butter, 1 c. sugar, 2 eggs, 1 T. grated lemon rind, 1 t. dried lavender buds, 2.5 c. sifted flour, 1 T. baking powder,
1/2 t. salt and 1 c. milk.

Preheat oven to 325. Grease a 9x5x3 loaf pan. Cream the butter and sugar until soft. Add eggs one at a time beating unil smooth.
Add the rind and lavender. Combine flour, baking powder and salt. Alternately add the dry ingredients and the milk. Mix together, don't overbeat. Pour batter into loaf pan and bake 1 hour.

Glaze:  1/2 c. sugar, 1/2 c. lemon juice, 1/2 t. lavender and 1 T. grated lemon rind.

Combine glaze ingredients into a small pan. Boil stirring constantly.
When the sugar is dissolved, remove from stove. When the cake is done, poke holes in the top of loaf with a toothpick.
Pour the glaze slowly over the top of loaf until all of it is absorbed. Remove from pan after loaf cools. It's best to let it sit 10-12 hrs. before slicing. 
HERBES DE PROVENCE BLEND
Makes ½ cup

2 tablespoons dried thyme
2 tablespoons dried marjoram
2 tablespoons dried savory
1 tablespoon dried rosemary
2 tablespoons dried lavender flowers

Combine all ingredients in a blender process on a low to medium setting for about 10 seconds or until the lavender has been broken down into very small pieces. Store in an airtight container.
Escalloped Corn by Chef Nancy Gale
2 T. sugar        1/2 t. salt            1/4 c. flour
1.5 c. milk    2 beaten eggs     3 T. melted butter
1 can cream style corn     can of green chilies
herbs (your choice)
Mix all ingredients in a baking dish. Place dish in
a pan of hot water to bake slowly until browned
and like custard.

Chef Susan Brook's Pumpkin Cake

 

4 eggs                         

2 cups granulated sugar

1 cup vegetable oil

2 cups canned pumpkin

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

¾ teaspoon salt

 

Icing:

3 ounces Neuchatel cheese*

¼ cup plus 2 Tablespoons margarine

1 teaspoon vanilla

2 cups confectioners’ sugar

½ cup chopped toasted walnuts

 

Beat eggs, granulated sugar, oil and pumpkin. Add flour, baking powder, baking soda, cinnamon and salt. Bake in 13 x 9 x 2 inch pan at 350 for 30-35 minutes.

Cool. Spread with icing. Sprinkle with chopped nuts.

  

Recipe from (Dorothy M. Miller, Virginville #1832, in 125th Anniversary Pennsylvania State Grange Commemorative Cookbook, 1998)

 

*NOTE: original recipe calls for cream cheese in frosting, but I used Neuchatel to save on fat calories.