These recipes were served at the Enchanted Evening in the Garden fundraising event held at Susan and Doug Rendall’s home. We are providing them here for you to make at home with your own home-grown herbs and flowers. Enjoy!
Tahitian Rose Lemonade
3 fresh lemons (organic) 1/2 teaspoon vanilla extract
1 quart water 1 teaspoon pure distilled orange blossom water*
1 teaspoon pure distilled rose water* Honey or maple syrup, to taste
*available in health food stores, herb shops, or Greek and Mediterranean delis.
Invented by an eight-year-old, this is an amazing exotic recipe! It’s the most unusual and delicious lemonade you’ve ever tried, with delicate flavors sure to transport you to a faraway place. Serve this to someone you’re wooing and see what happens!
1. Make the lemonade by squeezing the lemons into the water.
2. Strain out the seeds and sweeten lightly with honey.
3. Add remaining ingredients.
4. Serve in a punch bowl over ice, garnished with fresh flowers, such as borage, Johnny-jump-ups, calendula petals, or bachelor’s buttons.
Hibiscus Cooler Sun Tea
3 parts hibiscus flowers 1 part orange or tangerine slices (organic)
2 parts rose hips (organic) 1/10 part cinnamon chips
Honey or maple syrup (optional)
For a truly refreshing and deliciously unique beverage, add equal parts fresh apple and pineapple juice to this tea after it’s brewed. If you are partial to a more lemony taste, add 1 part lemongrass or lemon verbena for some added zest.
1. Place all ingredients in an appropriate size jar, cover with water, stir, and set in the sun for several hours.
2. Strain and sweeten with honey or maple syrup, if desired.
3. Serve cold.
6 cups water 1 3/4 cups sugar 1 teaspoon grated lime zest
1/4 cup dried or 1/3 cup fresh lavender flowers
1 cup (about 8 limes) Fresh squeezed lime juice
Lime slices (optional)
1. In a 2-quart saucepan, combine 2 cups water, the sugar, lavender, and lime zest. Bring to a boil over hight heat. Reduce heat to a low and simmer, stirring until sugar dissolves. Remove pan from the heat and let syrup stand 10 minutes. Strain and discard lavender.
2. In a large pitcher, stir together remaining 4 cups water, syrup, and lime juice. Serve over ice, adding lime slices.
1-2 quarts rhubarb juice. Make rhubarb juice by washing and cutting up 6-8 cups of rhubarb, cover barely with water and simmer for 30 minutes or so until soft in a large kettle. Cool. Strain through wire strainer. Should be 1 quart or so. This can be frozen until needed.
1 can froze lemonade
1 can frozen orange juice, pineapple or other juices available (juice of frozen or canned fruit can also be used)
Stir all ingredients together in large container. Add water to taste, depending on how much ice will be added. (I usually make it a little concentrated. Doesn’t need added sugar to my taste but sugar can be added.)
When ready to serve mix about half punch with diet squirt or other bubbly beverage. Pour over ice.
Rose & Cinnamon Scented Scones
(changes for vegan and gluten free)
3 1/2 cups flour (for vegan or gluten-free, use almond flour)
1 tsp cinnamon
1/2 tsp salt
2 1/2 Tbs baking powder
3/4 cup unsalted butter, cold (for vegan or gluten free, use butter-flavored Crisco or coconut butter)
3/4 cup sugar
1 1/3 cup half and half cream (for vegan or gluten free, use coconut cream-canned whole coconut milk)
1 Tbs rose water
1 tsp vanilla
1 egg yolk for brushing tops (omit for vegan)
Pink sugar for top
Preheat oven to 400F, and prepare a baking sheet with silpat or parchment.
Sift the flour, salt, cinnamon, and baking powder together. Add the butter in small pieces and begin to work into the flour mixture with your fingers. The mixture is the correct texture when it is crumbly with some larger pieces of butter here and there.
Make a well in the center and add the cream, rose water, and vanilla. Mix gently until you have a sticky ball of dough. Turn out on a floured surface and knead a few times to help it hold together.
Roll out, 3/4 inch thick and cut with a cutter 1 1/2” -2 “ diameter.
Transfer to pan, brush with beaten egg yolks and sprinkle with sugar. Let stand for 20 minutes.
Bake in preheated oven 10-15 minutes or until golden brown.
Anise Hyssop and Almond Butter Cookies
1 cup sugar ¼ cup anise hyssop florets
1 extra-large egg 12 tablespoons butter
½ teaspoon vanilla extract 2 cups unbleached flour scant
½ teaspoon salt 2 ounces almonds
Remove anise hyssop florets from their stalks. Measure ¼ cup and combine with the sugar in a food processor and pulse until blended. Add the egg and process for about 60 seconds. Cut butter into 12 pieces. Add butter and the vanilla and process for another 60 seconds. Lightly toast and coarsely chop almonds. Mix the flour and salt and add it to the processor. Process for about 20 seconds, until most of the flour has been incorporated. Add the almonds and process until just mixed; do not overprocess.
Turn the dough out onto a lightly floured surface and gather it into a ball. Divide into 3 parts and roll each in plastic wrap into a cylinder 1½ to 2 inches in diameter. Chill for about 1 hour, until firm, or place in the freezer for about 20 minutes.
Preheat the oven to 350°F. Slice the dough slightly less than ¼ inch thick with a sharp knife. Place the rounds at least ½ inch apart on ungreased baking sheets. Bake for about 12 minutes, changing the position of the baking sheets halfway through baking, until the edges of the cookies are just golden brown.
Remove cookies from baking sheets immediately to cool on racks. When cool, store in airtight containers. Makes 5 or 6 dozen cookies.
Citrus Basil Cookies
2 cups sugar 2 tsp baking powder
2 tsp baking soda 1 tsp salt
1 cup butter (softened) 2 tsp lemon zest
1 tsp lime zest 2 tsp fresh lemon juice
1/4 cup milk 2 large eggs
1/4 cup fresh basil, chopped 4 1/2-5 cups flour
Mix all ingredients (except flour). Add flour to make a stiff dough. Roll into 3/4 inch balls and place on cookie sheet. Flatten cookie balls with a glass dipped in sugar. Bake at 350 for 8-10 minutes depending on thickness.
Lemon Verbena Cake
1 2/3 cup sugar 1 cup Butter Flavored Crisco
1 cup cake flour 5 large eggs
1/8 teaspoon salt 2 drops lemon extract
1/4 cup fresh chopped lemon verbena leaves -or- 2 Tablespoons crushed dry leaves
Cream together the sugar and crisco until well mixed. Add the eggs 1 at a time, mixing for one minute after each. Add dry ingredients gradually, scraping down the sides. Add the flavoring, and the verbena leaves. Pour into a Bundt pan, which is well coated with the shortening and floured. Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (test with a toothpick). Remove, set on a cooling rack for 15 minutes, turn over onto plate. Source: http://www.herbalgardens.com/recipes/lemon-verbena-cake
Lavender Shortbread Cookies
1C unsalted butter, softened 2/3 C granulated sugar
1 tsp. vanilla extract 1/4 tsp. lemon extract
2 cups all purpose flour 1 tbl. dried Lavender flowers
1/8 tsp. salt
In medium bowl, cream the butter, sugar, vanilla and lemon extract. Add the flour, lavender and salt; mix until the dough is smooth. If the dough feels sticky, add an additional 1/4 cup flour. The dough should be soft, but not sticky. Chill 1-2 hours or until firm.
Preheat oven to 325 degrees. On a lightly floured surface, roll the dough and about 1/4 ” think. Cut out shapes with favorite cookie cutters and place on an ungreased cookie sheet.(the dough may be re rolled). Bake 10- 15 minutes or until the cookies are lightly browned around the edges. Place on a cooling rack. Cool completely, then decorate, if desired.
Cookie Icing (optional):
The day before baking: mix 1 to 2 tablespoons lavender with the 1 cup confectioners sugar in a small plastic bag. Let stand for 1 day before baking cookies. In a bowl, combine 1 cup confectioners sugar-lavender combination, 2 teaspoons milk and 2 teaspoons light corn syrup. Sir well. Tint with violet icing color if desired. Spread on cookies. Yield: 18-24 cookies Source: https://www.sereneteaz.com/blog/lavender-shortbread-cookies/
Very Chocolate Brownies
Pre-heat oven to 350F.
Melt together in microwave and then cool:
5 oz unsweeted chocolate and 3 sticks unsalted butter (use coconut butter for vegan or gluten free)
5 TBS Dark unsweetened cocoa 2-3 cups flour (use almond flour for vegan or gluten free) 3/4 teaspoon baking powder and 1/2 teaspoon salt
Beat until creamy:
6 eggs and gradually add 1 1/2 cups sugar to eggs while beating.
Add 1-2 teaspoons vanilla to egg and sugar mixture.
Stir butter mixture into egg and sugar mixture. Next, stir dry ingredients into butter, sugar and egg mixture just until combined. Then, stir in 1/3 cup finely chopped mint leaves and 1 1/2 cup chopped pecans.
Spread in 11×15 pan.
Sprinkle on top 1 1/2 cup dark chocolate chips (for vegan or gluten free, use Guittard chips-63% cocoa)