Garden Club of NC District 3 Meeting
October 6, 2016
Recipes from The Charlotte Herb Guild
Brownies with Buttercream Frosting
Susan Oleson
1 box commercial brownie mix
(Ghiradelli and Duncan Hines are good)
Buttercream Frosting:
½ cup (1 stick) unsalted
butter, softened
4 ounces cream cheese, room
temperature
3 to 4 tablespoons Chambord
liqueur
2 cups confectioners’ sugar
Fresh raspberries
Prepare brownies according
to package directions. Let cool.
For the frosting, beat the
butter and cream cheese until smooth.
Add the liqueur, confectioners’ sugar and then a few raspberries just to
color the frosting pink.
Refrigerate until frosting hardens a bit, then cut the brownies into
squares and garnish with fresh raspberries.
Easy Bars
Lana Andrews
Note: The original recipe calls for an 8-inch
square pan, but Lana prefers a larger pan, which yields a the thinner crust
Crumb mixture:
1¼ cups all-purpose flour
1 cup (2 sticks) sugar
1 cup chopped nuts
1 cup butter
1 egg
Filling:
10 ounces of your favorite
preserves
Preheat the oven to 350
degrees and spray an 8 by 10-inch baking pan. Using a mixer at low speed,
combine flour, sugar, nuts, butter and egg until crumbly. Reserve 1½ cups. Press remaining mixture into the
prepared pan. Spread with
preserves to within ½ inch from the edge of the unbaked crust. Crumble remaining mixture over
preserves. Bake 35 minutes or
until the top is lightly browned.
Cool completely before cutting into bars. Freezes well.
Lemon Verbena Wafers
Mary Beth Collins
I found this recipe in Spring and Summer Herbal Sampler from
the kitchen of Buffalo Springs Herb Farm.
1 cup sugar
1 cup (2 sticks) butter, softened
2 eggs
1½ teaspoons lemon extract
3 cups flour
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon lemon peel,
grated
1 tablespoon dried or 2
tablespoons fresh lemon verbena leaves
Mix butter, sugar, eggs and
lemon extract. Stir in remaining
ingredients. Divide dough into 4
equal parts. Shape each part into
a 1-inch diameter roll, using wax paper.
Keep tightly wrapped on a cookie sheet in refrigerator before
baking. Refrigerate for at least 4
hours before baking.
Preheat the oven to 375 degrees.
Remove wax paper and slice dough into 1/8 inch slices. Place on ungreased cookie sheet, 1 inch
apart.
Bake for 6 to 7 minutes or
until lightly browned on the edges.
Cool slightly before removing to racks for cooling.
Rosemary Cornmeal Cookies
Margie Orell
Margie made Marsha Capp’s
recipe on page 249 of The Charlotte Herb
Guild Cooks Again.
Rosemary Cookies
Mary Beth Collins
This recipe comes from
Buffalo Springs Herb Farm cookbook Spring
and Summer Herbal Sampler.
Note: You can find culinary rosewater in
health food stores or Middle Eastern markets.
1 cup (2 sticks) butter
¾ cup confectioners’ sugar
Dash salt
1½ teaspoons rosewater
2 cups flour
¾ cup pecans, chopped
1 tablespoon fresh rosemary,
finely chopped
Preheat the oven to 350
degrees. Cream butter, sugar, salt and rosewater. Add flour and rosemary. Beat well until smooth. Stir in pecans.
Roll into small 1-inch balls and place them 2 inches apart on an ungreased
cookie sheet. Bake for 20
minutes until golden, not brown.
Let cool 10 minutes before removing them to racks to cool.
Triple Chocolate Mini Cheesecakes
Phyllis Cutrell
This recipe comes from Garnish and Glaze.
Crust:
12 chocolate crème filled
sandwich cookies (chocolate filled Oreos)
2 tablespoons butter, melted
Cheesecake:
12 ounces cream cheese, room
temperature
1 cup Ghiradelli 60% Cacao
Baking Chips, melted
½ (14 ounce) can sweetened
condensed milk (about 2/3 cup)
1 teaspoon vanilla
2 eggs, room temperature
Ganache:
2 ounces (1/3 cup)
Ghiradelli 60% cacao baking chips
¼ cup whipping cream, hot
Garnish:
12 fresh raspberries
Whipped cream
Ghiradelli chocolate squares
Preheat the oven to 325
degrees. Line a muffin tin with foil cupcake liners.
For the crust, combine
cookies and melted butter together in a blender and puree until no large chunks
remain. Divide mixture among the cupcake liners and press the crumbs firmly in
the bottom of each.
In an electric mixer, beat
the cream cheese until smooth. Mix
in the sweetened condensed milk, melted chocolate and vanilla. Beat until combined and smooth. Beat in the eggs one at a time until
evenly mixed. Spoon batter into
liners dividing it equally among all 12.
The batter should be almost to the very top of the liner.
Bake for 15 to 18 minutes
until set (It won’t jiggle when you shake the pan). Let the cheesecakes cool in the pan on a cooling rack for 15
minutes. Remove them from the pan
onto the cooling rack and cool another 15 minutes. Refrigerate them for 1 to 2 hours until cold. Gently remove the foil liners and top
with ganache, whipped cream, a raspberry and a chocolate square.
For the Ganache:
Place chocolate in a bowl.
Microwave whipping cream and pour over chocolate. Let it sit for 2 minutes and
then stir until smooth. Spoon
about 2 teaspoons of ganache onto the top of each cheesecake and spread to the
edges.
Sweet Potato Bars
Dixie Kelly
1 box brown sugar
¾ cup cooking oil
4 eggs
2 cups Bisquick
1 teaspoon vanilla
1 cup chopped pecans
1 cup grated raw sweet
potato
Glaze:
3 cups powdered sugar
3 tablespoons orange juice
Preheat the oven to 350
degrees. Mix all cake ingredients by hand and bake 45 minutes in a 9 x 13 inch
pan.
For the glaze, stir all
ingredients together until smooth.
Add juice a little at a time.
Don’t get it too thin. Pour
glaze over cooled cake.
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