Fishing Creek Herb Guild
Recipes Page 2026
Herbal Iced Teas by Jo Pennypacker
*
I used dried calendula flowers 1tbs per 1 cup water. 
Brought water to simmer. Poured over dried flowers. Steeped for 20 minutes. 
Strained through metal strainer. Second strained through coffee filter paper. 
Poured 1 1/2 cup per 1 liter bottle. 
*
Made ginger root tea from fresh ginger root. Washed root. Sliced about three inches length of fresh ginger root with peel on. Brought water to boil then simmered for about 20-30 minutes. Strained through metal strainer. Added 1 cup per liter bottle of this ginger tea. 
*
Made black tea. Added 1 cup per l liter bottle.  
Added cold filtered water to each bottle to fill. 
Cooled on counter then chilled overnight. 
*
Added fresh spearmint sprigs today a couple hours before serving. 
So base tea was same. Calendula and Ginger root teas. 
Added the spearmint and black tea. Lots of other add in options. 

How to Make Violet Syrup

  1. Collect the violets and remove any green stems, leaves and calyx.
  2. Soak violets in hot water, and let this sit overnight. Strain the violet-infused water through a fine-mesh sieve, gently pressing any additional liquid from the violets.
  3. Stir violet water over a bain-marie or in the same pot over very low heat, add sugar, until the sugar dissolves. Be careful not to boil as you will lose the gorgeous color of the violets.
  4. Store the syrup in a bottle or jar in the refrigerator for up to 6 months.
                Lemon Blueberry Delight

                                    By: Vanessa D

This is a Summery variation of Tiramisu. It can be made gluten and dairy free with a few substitutions available at most grocery stores. 

It can be made in a 9x13 or a tall 8x8.

*

Blueberry pie filling:
You can easily use a can of blueberry pie filling or make your own
2/3 C water
1⁄2 C sugar or honey
3 C blueberries, fresh or frozen
2 1⁄2 TBSP cornstarch
2 Tbsp lemon juice
Combine the water, sugar, and blueberries in a medium saucepan and stir well. Simmer until blueberries
start to burst. Combine cornstarch and lemon juice and stir into pan. After mixture boils and thickens,
remove from heat. Cool completely.
*

Lemon Fluff Filling:
8 oz cream cheese, room temperature
1 1⁄2 C whipping cream
1/3 C sugar
Juice of 1 lemon or 1tsp lemon extract
Zest of 4 lemons
Beat cream cheese with a mixer until soft and smooth. Beat whipping cream until light and fluffy, adding
sugar gradually, about 1 TBSP at a time until dissolved. Add lemon flavor and lemon zest. Add about 1 C
of the whipped cream into the cream cheese to lighten the mixture. Then, fold the rest of the whipped
cream into cream cheese until a smooth consistency is reached.
*

Cookie Layer:
1 Package of lady fingers
Lemonade (Dissolve 1 C sugar in 1 C warm water. Add 1 C lemon juice (juice of 4 lemons) and 5 C cold
water) or you can use instant lemonade. This recipe makes 1⁄2 gallon of lemonade. You will not need all of it for this recipe so you will have some left over to drink.
1 TBSP or more of Limoncello Liquor (optional)

*

Pour about 2 C lemonade into a 9x4 bread loaf pan. This is for easily dipping the lady fingers. If you would like to spike this dessert, add 1 TBSP Limoncello or more to each 2 C lemonade you use. Dip each lady finger cookie into the lemonade, one at a time. Dip one side and then flip quickly so both sides are dipped. It should only take 1 second per side to dip the cookies or they will become too soggy and fall
apart. Store bought lady fingers tend to be more delicate than homemade lady fingers, but the store bought version is faster and easier. If you do make your own, they will hold up to soaking better. Line the bottom of the pan with dipped cookies as you dip them. Cut or break cookies before dipping to fill the entire bottom. 

*

Top cookie layer with a layer of Lemon Fluff filling. Top the fluff with a layer of blueberry filling. If making a 9x13 pan, skip a second cookie layer and add another layer of fluff and blueberries. If using a tall enough 8X8 pan, you can do two layers of cookie, fluff, and blueberries. Garnish with some fresh blueberries and a few thin lemon slices.
*

*To make this recipe gluten and dairy free, I use gluten free lady fingers(Schar brand), dairy free whipping cream(Country Crock homestyle plant whipping cream), and dairy free cream cheese (Violife 8oz block dairy free cream cheese).
Homemade Cleansing Cream (suitable for any skin type)
3 oz almond oil
4 oz ground almonds
2 oz apple cider vinegar
2 oz herbal infusion (ex: rose petals, rosemary, mint, thyme, calendula)
6 drops essential oil of your choice (lavender, clary sage)
Put all ingredients in a blender, blend until smooth, and store in a jar in the refrigerator.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Herbal Infused Eye Cream - this specific example of a blend would be to firm and moisturize. 
1 TBSP Elderflower-infused Argan oil (or Calendula-infused oil)
½ oz organic beeswax
1 TBSP Rosehip oil
10 drops of Frankincense oil
Optional addition of 1 ½ TBSP of distilled water, for a lighter cream consistency.
To infuse the oil, combine 3 TBSP dried elderflowers with 75 ml of Argan oil in a jar. Let it set for 2-4 weeks, or gently heat on low for 3-4 hours, then strain and cool. 
Combine the infused oil and beeswax in a heatproof jar, place in a double boiler until melted. Remove from heat and stir in the Rosehip seed oil. If adding water, heat to the same temperature as the oil and do so at this point in the process. 
Mix to a creamy smooth consistency, add the Frankincense oil, pour into a glass jar, and let cool . To use, apply a tiny amount under the eye area. Massage product around the eye, remove any amount the skin does not absorb with a cotton round.
This type of product can be stored in the refrigerator for up to 3 weeks.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Turmeric Exfoliant (version for deeper exfoliation)
½ C Sugar (Cane or Coconut)
2 TBSP ground turmeric
¼ C Carrier Oil (such as Coconut, Almond, Argan, or Olive)
1 TBSP Honey
Combine the sugar and turmeric powder in a bowl. Pour in your oil, and honey. Stir until all ingredients are well combined and form a paste. If it’s too runny, add more sugar. Too dry, add more oil. Transfer to an airtight container.
To use: Apply a small amount to damp skin, massaging in gentle circular motions for 1-2 minutes, then rinse thoroughly with warm water.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Turmeric Exfoliant (version for gentler exfoliation)
2 TBSP Pure Aloe Vera Gel
1 tsp Turmeric Powder
3-4 drops Vitamin E oil (OR substitute the Vit E with 1 TBSP rose water [extra antioxidant protection] OR 1 TBSP honey [for extra hydration])
*
Mix ingredients until smooth, apply for 10-15 minutes, then rinse with lukewarm water.