Apfelpfannkuchen - (German Apple Pancake)

2 large Apples, any cooking variety
1/4 cup Butter
1 cup Flour
1 cup Milk
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
1/4 teaspoon Nutmeg,
Confectioners sugar

Preheat oven to 475. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups.

Melt 3 Tablespoons of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender. Keep apples warm while preparing the batter. Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes--the pan has to be very hot for this to work. When it is well heated, add the remaining 2 Tsp. of butter to melt and put the skillet back in the oven; the butter should be very hot buy not brown when you add the apples and the batter.

Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 min., reduce heat to 375 and bake 10 minutes longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioner's sugar, then cut in wedges and serve
with maple syrup.

 

Apple Cinnamon Tea Cooler
Lady Sheelin

1 1/2 cups boiling water
6 Cinnamon Apple tea bags
3 tablespoons sugar
1 1/2 cups cold water
1 cup grape juice
2 teaspoons lemon juice
Club soda, chilled

Makes 6 to 8 servings
In teapot, pour boiling water over teabags; cover and steep 5 minutes. Remove bags; stir in sugar and cool. In pitcher, combine tea, cold water and juices. Serve in ice-filled glasses with a splash of soda. Garnish, if desired, with lemon slices.

 

Applesauce on a Stick

1/2 cup unsweetened pineapple juice
3 medium apples unpeeled cored and cut up
1/4 teaspoon cinnamon
1/2 cup dark raisins
1 tablespoon sugar or to taste
Popsicle sticks

Process apples, juice, cinnamon and raisins in blender or food processor until smooth; add sugar to taste. It will taste less sweet when frozen. Spoon into 3-4 ounce paper or plastic cups or frozen sucker molds. Place in freezer. When partially frozen, insert a stick in each cup and finish freezing.

 

Buttermilk Scones

3 cups Flour
1/3 cup Sugar
2 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
2 Tablespoons Butter
1 cup Buttermilk
3/4 cup Currants
1 teaspoon Grated Orange Rind
1 Tablespoon Heavy Cream
1/4 teaspoon Cinnamon
2 Tablespoons Sugar

Preheat oven to 425 degrees. Use an ungreased baking sheet. Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with a fork to mix and fold air into batter.Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs. Add the buttermilk, currants and orange rind. Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly 12 times. Pat the dough into a circle 1/2-inch thick.

Glaze: In a small bowl combine the cream, cinnamon and sugar; stir to blend. Brush the dough with the glaze.

Cut the dough into 18 pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. Bake for about 12 minutes or until the tops are browned. Serve hot with Orange Honey Butter. (Recipe Below)

 

Cucumber Soup with Lemongrass and Spinich

2 Tablespoons Unsalted Butter
2 Ribs Celery, strings removed; chopped
1 small Onion, minced
2 stalks fresh Lemongrass, tender middle chopped
2 medium Cucumbers, peeled & seeded - chopped
2 cups Chicken stock or broth
1 1/2 cups Spinach leaves
1/4 cup Fresh Cilantro leaves
3 Tablespoons Whipping cream
fresh ground Black Pepper to taste

Melt butter in a large saucepan. Add celery, onion and lemongrass. Cook gently until onion is tender,(about 15 minutes). Add cucumbers and stock. Heat to a boil; reduce heat, cover and simmer until cucumber is tender, (about 10 minutes). Strain solids from liquid, reserving both. Puree solids with spinach and cilantro in a blender or food processor. Add reserved liquid, cream, salt and pepper; mix until smooth. Serve warm or chilled.

Makes 4 ~ 1 1/2 cup servings

 

Dandelion Muffins

2 cups flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp sugar
1 egg, well beaten
1 cup milk
3 tbsp oil
1/2 cup dandelion petals
1 tsp nutmeg
2 tbsp sugar

Combine the flour, baking powder, salt and 3 tbsp sugar into a bowl and mix well. In a sepeate bowl combine egg, milk and oil, Add to dry ingredients and stir gently. Using your fingers, breat apart dandelion petals until fine, and mix with nutmeg and 2 tbsp sugar. Stir into batter. Finish stiring batter until the dry ingredients are moist but still lumpy. Spoon batter into greaed muffin pans, filling pans only 2/3 full.
Bake at 425 for 20-25 mins depending on size of muffins.

Yields about 18 medium muffns.

 

Fresh Broccoli Soup in Bread Bowls

Round sour dough bread loaves, halved
1/2 pound Broccoli, fresh
1/4 cup Onion, chopped
1/4 cup Margarine
1/2 cup Flour
3 cups Water
4 teaspoons Chicken Bouillon granules
2 cups Milk
1 teaspoon Worcestershire sauce
1 cup Sharp Cheddar Cheese, shredded

Steam broccoli in small amount of salted water for 10 minutes or until crisp-tender; coarsely chop.In large saucepan, saute onion in margarine until tender but not brown. Blend in flour. Add water, chicken bouillon, milk, and Worcestershire sauce. Cook and stir until mixture slightly thickens. Add chopped broccoli. Bring to boiling
and stir in shredded cheese until melted. Serve soup in individual hollowed out bread loaf halves. Leftover soup freezes well.

 

Fresh Herb Soup For Litha

1 Tablespoon Butter or margarine, unsalted
2 Tablespoons Fresh chives, minced
2 Tablespoons Fresh chervil, minced
2 Tablespoons Lemon sorrel leaves, minced
2 teaspoons Fresh tarragon, minced
1 cup Celery ribs -- finely chopped
4 cups Vegetable broth
Salt and Pepper
1 pinch Sugar
4 slices Whole wheat bread , toasted
1 dash Freshly ground nutmeg
Grated cheddar cheese

Melt the butter over medium heat in a large heavy pot. Add the herbs and celery and cook, stirring, until wilted and soft, about 3 minutes. Add the broth, salt, pepper, and sugar. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes.

Place a slice of toast in each soup bowl and pour the soup over. Dust with nutmeg and sprinkle with grated cheese

 

Fruit Tea Punch
Lady Sheelin

1 cup honey
1 cup orange juice
1/2 cup fresh lemon juice
1 cup fresh fruit, crushed
1 1/2 cups fresh, strong tea
1 pint ginger ale

Makes 6 to 8 servings
Mix all ingredients except ginger ale. Just before serving add ginger ale and crushed ice. If the punch is too strong for your taste you can dilute with ice water or more ginger ale.

 

Gooseberry Fool

4 cups Gooseberries
1/4 cup Water
2 cups Sugar
Whipped cream

Cook gooseberries in water until done (or you may use the equivalent of canned gooseberries). Mash gooseberries in blender or food processor. Beat sugar into hot gooseberries. When cold, mix with stiffly whipped cream and pour into sherbet glasses for serving

 

Herbal Lemon Cookies

1 cup Butter or margarine
2 cups Sugar, divided
2 large Eggs
1 teaspoon Vanilla extract
2 1/2 cups Flour
2 teaspoons Baking powder
1/4 teaspoon Salt
1/3 cup Lemon Grass / Lemon Balm / Lemon Basil - chopped

Cream the butter and 1-3/4 cups sugar. Add the eggs and vanilla. Beat well. Combine the flour, baking powder, salt, and herbs. Add to the creamed mixture and mix. Drop dough by teaspoonfuls,3 inches apart, on a greased cookie sheet. Flatten slightly with a fork or cup bottom. Sprinkle lightly with the remaining sugar. Bake at 350 degrees for 8 to 10 minutes or until barely browned. Cool slightly,
then remove to a rack.

 

Herbed Roast Chicken For Litha

1/2 cup Dry white wine
1 Lemon (juice of)
1 teaspoon garlic, minced
1/2 teaspoon Dried oregano
4 pounds Chicken, quartered
1/2 cup Olive oil
1/2 cup Tomato sauce
1 Onion, minced
1 Green pepper, minced
1/2 teaspoon Garlic powder
1/2 teaspoon Cumin

In a shallow dish combine wine, lemon juice, garlic, 1 /4 teaspoon oregano and pinch of salt. Add chicken, turning to coat well and marinate for 1 hour. Preheat oven to 350 degrees F. In a saucepan combine remaining ingredients and 1/4 teaspoon oregano and bring to a simmer. Cook for 15 minutes. Put chicken in a baking dish and top with sauce. Bake for 1-1/2 hours, or until done.

 

High-In-The-Sky Sunny Sandwiches

4 French rolls
4 slices pressed ham
Butter or margarine, softened
4 slices salami
Several lettuce leafs
2 hard cooked eggs, sliced
4 ounces sharp cheddar cheese
French salad dressing

Split rolls lengthwise, cutting to but not through crust at back. Spread cut surfaces with butter or margarine. For each sandwich: Cover bottom half with a couple lettuce leafs, then slice cheese and cut lengthwise for julienne strips and add a few strips, fold slices of ham and salami and add. Place egg slices (3) atop folded meats. Drizzle approximately 1 tbs. of French salad dressing over each sandwich.

Makes 4 servings.

 

Honey Lavender Ice Cream

1 cup milk
4 oz lavender honey
2 egg yolks
1/2 cup heavy cream

Bring the milk to a boil, and add the honey. Stir and bring back to the boil. Meanwhile whisk the egg yolks in a bowl for 1 minute, add the cream, whisking until mixed. Add the boiling milk-honey mixture and whisk vigourously (you can do the last two steps in a food processor) Color it with a very little food coloring, or blueberry juice, if you must. Strain into an electric ice-cream maker, and churn and freeze until the mixture sets. Alternatively (and not as good a texture) freeze in a shallow plastic container, taking out and whisking well when half frozen.

serve it with:

Almond tuile
Choux pastry eclairs/choc sauce
Red summer fruits (and a raspberry coulis)
Poached pears with chocolate sauce as a filling for profiteroles

 

Honey Apple Iced Tea
Lady Sheelin

4 black tea bags
1/3 cup honey
3 cups unsweetened apple juice
3 cups boiling water
lemon slices

Makes 6 to 8 servings
In a 2 quart pot, brew tea bags in boiling water. Remove bags, add honey and apple juice. Stir well. Pour over ice.

 

Metheglin

5 pounds of honey
1 gallon of water
1 lemon
1 sprig of rosemary
1 sprig of balm
3/4 ounce of yeast

Simmer the herbs and thinly sliced lemon rind for twenty minutes in the gallon of water. Strain the liquid and pour onto the honey, stirring well. When lukewarm, add the juice of the lemon and the yeast. Cover and leave for twenty-four hours, then stir and leave in a warm place until fermentation ceases. Strain the meade into bottles and keep them in a cool, dark place for one year.

 

Midsummer Cake 2000 - Midsommartårta 2000 - From Recipe Collectors list
This keeps well, even if you transport it on a rocking boat to its destination. It tastes of both orange and chocolate and is excellent with strawberries.

Makes 1 cake, approx 10 pieces

1 1/2 cup all-purpose white flour
1/4 cup cocoa powder
4 tbs sugar
1 lb 2 oz butter or margarine
1 - 2 tbs water

Filling:
grated peel from 1 orange
1/2 cup freshly squeezed orange juice
1/2 cup sugar
1 cup creme fraiche or sour cream
3 eggs

Decoration:
2 1/2 cups split strawberries

Serving:
lightly whipped cream
strawberries

Heat the oven to 400F. Mix flour, cocoa powder, and sugar, preferably in a food processor. Finely part the butter in there. Add water and quickly work to a dough. Press it out in a dish with removable edge, approx 26 cm/good 10" in diameter. Put the dish in the fridge.

Mix orange peel, juice, sugar, creme fraiche or sour cream, and eggs. Pre-bake the pie crust for 12 - 15 minutes in the middle of the oven. Pour in the filling and continue baking in the lower part of the oven for about 30 minutes, until the filling has set. Let cool.

Decorate with split strawberries. Serve with whipped cream and lots of strawberries, even if there are already strawberries on the cake.

 

Midsummer Cookies - From Scott Cunningham's "The Complete Book of Incense, Oils & Brews"

3/4 cup softened butter
2 cups brown sugar
2 eggs
1 T lemon juice
2 T grated lemon rind
2 cups sifted flour
1 cup finely chopped pecans

Cream butter in a large non-metallic mixing bowl. Gradually add the brown sugar, mixing well. Add eggs, lemon juice, and rind. Mix well. Cover the bowl with a white or yellow towel or cloth napkin, and refrigerate overnight. The next day, shape dough into 1 inch balls and place approx 3 inches apart on a greased cookie sheet. Bake at 375 degrees for abut 20 minutes. Cool on racks.

Yields 36 cookies.

 

Midsummer Pancakes

1 egg, lightly beaten
1/4 cup Half & Half
1/2 cup milk
2 tablespoons vegetable oil
1 tablespoon honey
1/2 cup all purpose flour
1/2 cup "quick-1 minute" oats
1 tablespoon baking powder
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 medium-size, tart apple; peeled, cored and diced. About 1/4 cup.
2 to 3 tablespoons raisins
2 to 3 tablespoons unsalted, sunflower nuts

Mix the first five ingredients and set aside. Combine the next six dry ingredients. Add apples and raisins to dry ingredients and mix until the fruit and evenly distributed. Add the egg mixture to the dry ingredients and stir. Heat heavy frying pan on stove, place sunflower nuts in pan and stir for a couple minutes. Add the sunflower nuts to the batter and stir until well mixed, cover the bowl and let stand
for 15 minutes. If batter has become too stiff, thin with milk.

Heat frying pan to 375 degrees and add margarine to cover. Pour just less than 1/4 cup of batter per pancake. Serve with maple syrup.

Yields 6-8 pancakes.

 

Mint Tea Punch
Lady Sheelin

8 tea bags
8 fresh mint sprigs
1 C sugar
2 quarts boiling water
2 1/2 C pineapple juice
1 can (6 oz.) can frozen lemonade concentrate, thawed

additional mint springs for garnish

Makes about 3 quarts

Combine tea bags, sugar and mint sprigs. Pour boiling water over tea mixture. Cover and let steep for at least a half hour. Remove and discard tea bags and mint springs. Transfer to a large pitcher or punch bowl and add pineapple juice, cold water and lemonade concentrate (undiluted). Stir well, serve over ice garnished with mint sprigs.

 

Old Fashioned Root Beer For Litha
(Source: "Excellent Recipes for Baking Raised Bread", from the Fleishman Company, 1912.)

1 cake, compressed yeast
5 lbs, sugar
2 oz, sassafrass root
1 oz, hops or ginger root
2 oz, juniper berries
4 gallons, water
1 oz, dandelion root
2 oz, wintergreen

Procedure:
Wash roots well in cold water. Add juniper berries (crushed) and hops. Pour 8 quarts boiling water over root mixture and boil slowly 20 minutes. Strain through flannel bag. Add sugar and remaining 8 quarts water. Allow to stand until lukewarm. Dissolve yeast in a little cool water. Add to root liquid. Stir will. Let settle then strain again and bottle. Cork tightly. Keep in a warm room 5 to 6 hours, then store in a cool place. Put on ice as required for use.

 

Orange Honey Butter

2 Tablespoons Grated Orange Rind
3 Tablespoons Powdered Sugar
1/2 cup Unsalted Butter, at room temperature
1 Tablespoon honey

Combine the orange rind, powdered sugar, butter and honey in a small bowl and blend until well mixed. Chill slightly and serve with scones or biscuits.

 

Refreshing Iced Mint Tea
Lady Sheelin

4 tea bags
10 sprigs fresh mint
5 C boiling water
1/2 C sugar (You may substitute non-sugar sweetener, if desired)
3 C boiling water
2/3 C fresh lemon juice
1/3 C fresh orange juice

Makes 10 Servings

Put tea bags, mint and 5 cups of boiling water in a large, covered container. Let sit for 30 minutes.

Mix sugar and 3 cups boiling water in a smaller container and stir until sugar is dissolved. Add lemon and orange juices. Remove tea bags and add sugar and juice mixture to tea mixture. Stir to combine. Refrigerate until ready to drink. Strain and serve over ice.

 

Setting Sun Taco Salad

1 pound ground beef
1/4 cup green bell pepper, chopped
1 package dry taco mix
1/2 cup sliced ripe olives
3/4 cup water
1 cup shredded sharp cheddar cheese
1 med head lettuce, shredded
1 6oz package corn chips
1 large tomato, halved and sliced
1 small onion, sliced and rings separated

In skillet, brown the ground beef. Sprinkle in the package of taco mix and stir in the water. Simmer uncovered for approximately 10 minutes. In a salad bowl, combine all the rest of the ingredients except the chips. Divide salad onto 4-6 plates, spoon meat mixture on top, and garnish with chips.

 

Sun Chicken - Solkyckling

1 large chicken
1 tbs butter or margarine
3 oranges
salt, pepper
1 tsp curry
2 tbs oil
1 1/2 cups of chicken stock
2 tsp maizena flour (corn starch) or potato flour
2 tbs cold water

Heat the oven to 350F.

Split the chicken or cut in suitable pieces. Butter an oven-proof dish. Grate the peel off 1 orange and sprinkle it in the dish. Put the chicken in the dish, drip over freshly squeezed juice from 1 orange and sprinkle with salt and pepper.

Mix oil and curry and brush the chicken with this. Put in the oven for approx 45 minutes. Bring the stock to a boil, add juice from 1 - 2 oranges, some curry, and some salt if necessary.

Take up the chicken and keep warm. Pour the hot bouillon in the dish and stir so that all the good spices in the dish are dissolved . Pour the stock back in the saucepan and thicken with maizena flour (corn starch) or potato flour, mixed with some cold water.

Serve the chicken with the sauce, boiled potatoes, and a salad or some boiled vegetables. e.g. brussels sprouts. Enjoy!

Yields 4 servings

 

Sun's Up Cobbler

1-1lb 14oz can (3 1/2 cups) halved peaches
3 slices slightly dry bread (toast on light)
1 tbs. cornstarch
1/4 cup butter or margarine, melted
1/4 tsp. salt
1/3 cup sugar
1 tbs. lemon juice
1/2 tsp. ground cinnamon
1/4 cup butter or margarine
1/4 tsp. ground nutmeg

Drain peaches, reserving 1 cup syrup. In a pan, combine cornstarch and salt and slowly blend in reserved syrup. Over med-high heat, cook and stir until mixture comes to a boil. Reduce heat and cook and stir for 2 minutes. Add lemon juice, butter or margarine and peaches. Heat JUST to bubbling. Pour into 10x6x11/2 inch baking dish.

Cut bread lengthwise into 1 inch strips. Dip into 1/4 cup melted butter, then into mixture of sugar, cinnamon, and nutmeg. Arrange over peaches. Bake at 375 degrees for 25 minutes or until toasty.

Serve with cream (optional) Makes 6 servings.

 

Zucchini Bread

3 eggs
1 Tablespoon vanilla
2 cups sugar
1 cup oil
2 cups flour
2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon cinnamon
1/4 teaspoon baking powder
2 medium, grated, unpeeled zucchini
1 cup chopped walnuts

Preheat oven to 350 degrees

In mixing bowl, beat eggs till frothy. Beat in sugar, oil & vanilla until thick & lemon colored. Sift in flour, cinnamon, baking soda, baking powder, & salt. Fold in zucchini & walnuts. Pour mixture in 2 greased & floured loaf pans. Bake at 350 degrees for 1 hour.

 

Zucchini Walnut Toss

3 medium zucchini
1/2 cup walnuts, chopped
1 Tablespoon butter or margarine
4 Roma tomatoes, chopped
2 Tablespoons grated Parmesan cheese

Cut zucchini in half crosswise; cut each half into 6 spears. In large nonstick skillet over medium heat, spread walnuts into single layer. Cook, stirring constantly, for about 3-4 minutes, or until nuts are fragrant and start to brown. Immediately remove from pan; set aside. In same skillet over medium-high heat, melt butter. Add zucchini and cook, stirring constantly, until crisp-tender, about 4-5 minutes. Stir in tomatoes and toasted walnuts; cook just until heated through. Top with parmesan cheese.