BASIL BEER BREAD
Adapted from "Cooking with Herbs" by Emilie Tolley
Preheat the oven 350 degrees F.
3...cups self-rising flower
4...tablespoons of sugar
1...oz. of chopped fresh basil leaves (about a 1/2 cup) 6...garlic stuffed green olives or black olives, sliced
1 1/2..cups warm beer
In a large bowl, mix together the flower, sugar, sliced olives and chopped basil. Then mix in the warm beer until thoroughly blended. Pour into a well-greased 9x5x3-inch loaf pan. Bake 50 minutes or until testing straw comes out clean.
Makes 1 loaf.
LAVENDER LEMON SHORTBREAD
|
| 1... cup unsalted butter, room temperature 1... cup sugar 2 ...teaspoon grated lemon zest 1/2 teaspoon salt 3... cups flour 2 ...teaspoons lavender calyxes, dried Preheat oven to 350 degrees In a large bowl, beat the butter, sugar, and lemon zest with an electric mixer or by hand until just blended; do not over beat. Sift the flour and lavender calyxes into a bowl, rubbing the buds through the sieve with your hand. Slowly add the lavender flour and salt to the butter and sugar, mixing until just incorporated. Scrape down the sides of the bowl if necessary in order to blend all of the ingredients, being careful not to over beat. Press the resulting dough firmly into a 10-inch spring form pan or pie tin. Pierce the dough in a few places to prevent if from bubbling and to allow excess steam to be released. Score or perforate the dough to make cutting the wedges easier after baking. Bake until golden around the edge, 25 to 35 minutes. Let cool for 2 minutes. With a knife, cut the shortbread round into 12 wedges. When the pieces are completely cool, carefully remove from the pan. Store in airtight container. |
© CUHSA The Chattahoochee Unit of The Herb Society of America - 2003 URL:http://www.cuhsa.org/