Friday, May 20, 2011
I thinned out the lemon balm patch this morning. It smells so wonderful when first-picked, but you have to use a lot of it for a recipe as well as accentuate the flavor with some lemon rind or juice.
I made an easy cornstarch pudding and added a lot of chopped lemon balm. It instantly lost the lemony aroma, so I added two large pieces of lemon rind. I opted to strain it since it looked a bit chunky. Now it looks like Vichyssoise, but it tastes deliciously fresh! Add some to sweet bread recipes or cookies, but don't forget the lemon!
***Edited to add more lemon balm recipes previously blogged.
Here is a refrigerator cookie recipe with Lemon Balm...
And a vinaigrette or marinade recipe.....
Friday, May 6, 2011
...but I already knew! These are my Mom's favorite cookies. I posted the recipe for "Nonie Cookies" a few years ago
but thought I'd share it again. I'm baking these sweet little birds and sending a package to my Mom for Mother's Day. Hopefully they'll arrive with only a few broken tails.
This was my great-grandmother Eleanor's recipe for sugar cookies. They've since come to be called "Nonie Cookies" since she was "Grandma Nonie." It is a classic cookie recipe, enjoyed all year long. I like them a little thick, while my Mom likes them thin and crispy. See what you think.
Mix together 3 1/2 cups flour, 1 teaspoon baking soda, 1 1/2 teaspoons cream of tartar and a dash of freshly ground nutmeg. Make a well in the center and add 1 cup shortening, 1 egg, 1 cup sugar, 1/2 cup milk and 1/2 teaspoon vanilla. Mix well.
Roll half the dough on a floured cloth or board. Sprinkle with sugar and roll it in gently. Cut with your favorite cookie cutters. Bake at 350° until lightly brown. Roll and cut remaining dough. You can use colored sugars if desired.