Your needs from garden to table for novice to advanced
1 TBL dried thyme
1 TBL dried basil
1 TBL dried savory
1 TBL dried rosemary
1 TBL dried oregano
1 TBL dried marjoram
1 TBL dried tarragon
Mix all spices together. Store in an airtight container in a cool dark place.
Great mixed with olive oil and brushed on fish or poultry. Also, add to oil and vinegar for
dressing for salads. Use to season anything from soups to roasts!
Makes a gift worth giving. Wonderful blend of spices!
6 cups 1/2 inch peeled sliced tart apples
2 tsp lemon juice
1/3 cup white sugar
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/8 tsp ginger
1/8 tsp ground cardamon
9 inch pastry lined pie plate
1 addl pastry for top crust
2 Tbl butter
Sprinkle apples with the lemon juice and toss well. In separate bowl, combine sugars, salt and spices mixing well.
To the 9 inch pastry lined pie plate, add 1/3 of the sugar spice mix. Top with half of the apple slices, filling tightly as possible.
Add another 1/3 of the sugar spice mixture and then top with the rest of the apple slices. Press gently with your hand to make compact. Dot with the butter and then add the remaining top pastry. Brush with milk and sprinkle with sugar or cinnamon sugar. Bake at 400 degrees for 55 minutes or until crust is golden brown.
Cover around the rim of crust with foil to prevent over browning.
Serve warm with scoop of ice cream and enjoy!
Makes about 20 cupcakes
1 package 2 layer classic white cake mix
2 egg whites
¼ cup canola oil
8 oz crème fraiche
Mix:
Preheat oven to 350°F, moderate heat. Prepare two muffin pans with paper liners.
Mix together the cake mix, crème fraiche, canola oil and egg whites in a large bowl. Blend ingredients at low speed, only until the dry cake mix is moistened. Increase the mixer speed to medium, and continue beating for three minutes.
For Gluten free cake mix, don’t over beat, mix per packages instructions.
Fill the cupcake liners with batter to about three-fourths full. Set the filled muffin pans on a baking sheet to prevent over browning. Bake for 20 minutes or until the cupcakes are lightly brown.
For making a cake instead of cupcakes, follow directions on cake mix box to use for cake pan baking times.
Make crème fraiche at home, by mixing equal parts heavy cream and sour cream. Cover the container, and let it sit in the refrigerator overnight.
Add shredded 1/3 cup shredded coconut to the batter for variation.
Frost with a thick icing or your favorite frosting and enjoy! Add a bit of lavendar on top of icing for a nice touch.