You can use either extra virgin olive oil or the light olive oils (like Bertolli's) in salad dressings. Here are a few vinaigrette recipes and a couple of different dressings. Ann Greek Salad dressing 3 Tablespoons red wine vinegar 1/4 teaspoon sugar 1 tsp marjoram leaves or oregano 1/4 cup extra virgin olive oil fine sea salt or Kosher salt freshly ground black pepper (several grinds) Whisk together the vinegar and sugar; add marjoram (or oregano) and blend. While whisking, slowly add the olive oil. Season with salt and pepper to taste. This is great over a bowl of tomato chunks, red onion slices, cucumber chunks (seeded & peeled), green bell and red bell pepper chunks, some pitted Kalamata olives, some feta cheese and (optional) a sprinkling of chopped flat leaf parsley. Before adding the dressing, sprinkle some fresh lemon juice over the salad. Vinaigrette 3 Tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil salt and pepper Whisk the mustard into the vinegar and blend. Pour oil into mixture while whisking. Season with salt and pepper. a Light Citrus Vinaigrette 1/4 cup orange juice (I like to use fresh o.j.) 1 Tablespoon red wine vinegar 1 Tablespoon balsamic vinegar 1/3 cup olive oil Blend both vinegars with orange juice. Add olive oil while whisking. Low Fat Thousand Island Dressing 1/3 cup low-fat mayonnaise 2 tablespoons ketchup 2 tablespoons fresh lemon juice 2 tablespoons minced red bell pepper 1 tablespoon minced onion 1 tablespoon minced fresh parsley leaves 1 tablespoon sweet pickle relish a pinch of cayenne 1/4 cup water In a blender or food processor blend all ingredients and salt to taste until smooth, adding up to 2 tablespoons additional water if necessary to thin to desired consistency. Dressing keeps, covered and chilled, 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or seafood salad. Makes about 1 cup. Each tablespoon about 12 calories and 0.3 grams fat (22% of calories from fat) Gourmet May 1996 My note: I also use regular mayo & have made it w/o the red bell pepper. I cut back on the relish a little as I don't want it too sweet. It's my favorite. Creamy Orange Dressing 1 cup plain nonfat yogurt ¼ cup frozen orange juice concentrate, thawed In a small bowl combine yogurt and juice concentrate. Mix well. Chill Several hours. each serving: 30 calories; trace fat (2% of calories); 6 g carb; 22 mg sodium; 1 mg cholesterol from Lean & Luscious Favorites my note: good on thinly sliced Chinese cabbage with some fruit and salted cashews

Thanks for the link Ginger. That recipe sounds really lemony good. I have all the ingredients, including the lemon extract! NO, I did NOT know that poppyseeds go stale fast, thanks for that tip too! That probably explains why this morning's muffins were marginal. I found an old bag of seeds and just bought a new one. I may have to throw the old one out.

I have become addicted to Mock Mashed Potatoes made with cauliflower! I had seen the recipes from time to time, but never thought they would really taste like real mashed potatoes -- but they do. My preparation is very simple. I've seen it with Ranch Dressing or non-fat Ranch Dressing added to it also. Steam a head of cauliflower until very soft. Mash. Add I Can't Believe It's Not Butter & salt to taste. ---------------------------------------------------------- Here's another one, a bit more complicated but still easy: Mock Mashed Potatoes Your guests will probably never know that these rich mashed potatoes contain no potatoes at all. They are made from cauliflower. Great for low-carb diets. These are doubly good with bacon bits added. INGREDIENTS: 1 head cauliflower, cut into florets (discard core and large stems) 1 (14 ounces) can chicken or vegetable broth (or homemade - about 1-3/4 cups) 2 Tbsp butter 2 ounces cream cheese 2 Tbsp sour cream 1/2 cup shredded cheddar cheese 1/4 cup sliced green onions, white and green parts Salt and freshly ground black pepper to taste PREPARATION: 1. Place cauliflower florets in a large saucepan. Add chicken broth and bring to a boil. 2. Cover and simmer until very tender, about 12 minutes. 3. Drain thoroughly through a fine sieve and return to the pot over low heat. 4. Cook about 2 more minutes to dry out excess moisture, stirring constantly. (It's okay that they break apart.) Pour cauliflower into food processor fitted with the metal blade. 5. Add butter, cream cheese, sour cream, cheddar cheese, green onion, salt, and pepper. Pulse to combine. Reheat before serving, if necessary.

Dear me, San, that's a bit like asking for 'recipes using eggs'. There are so many ways to use rosewater, and so many recipes! I'll just give you a few so you get the general idea of how you can use it. You can add some to whipped cream to use as a cake filling, or to add a new dimension to the cream if served with a fruit salad, for instance. Rosewater cream is good served with a rose jam (or similar) and served with scones. Rice with Almonds and Dates 1 cup cooked rice 60g butter 60g almonds, blanched and halved 8 fresh dates, stoned (dried ones will do, if plump) 60g sultanas 1 teaspoon rosewater, optional While the rice is standing, after cooking, melt the butter in a frying pan. Add the almonds, stirring until they turn golden. Add the dates and sultanas, and cook, stirring, for a few more minutes. Remove from heat and mix in the rosewater, if used. Pile the rice on a dish and arrange the mixture on top of it. Almond Cake 500g almonds, blanched in cold water rose water 250g sugar 6 egg whites Crush the almonds very fine, adding a little rosewater to prevent them from oiling. Place almonds onto a dish and mix in the sugar, using the back of a spoon to make a paste. Heat in the oven until hot. Remove from oven and allow to get cold. Beat the egg whites until frothy, combine well with the almond mixture. Form into a cake shape, and bake on an oiled oven tray until nicely coloured. Moroccan Peaches Peel fresh peaches, sprinkle them with sugar and rosewater and refrigerate for a few hours. Before serving, sprinkle with ground cinnamon and garnish with mint leaves. Alternatively, after refrigerating, sprinkle with coarsely chopped pistachio nuts and pale pink rose petals. Serve with whipped cream. Peach Curd 4 egg yolks 2/3 cup sugar 1 cup fresh peach puree lemon juice to taste, about 1 tablespoon 1/2 teaspoon rosewater 6 tablespoons butter Beat the egg yolks with the sugar, peach puree, lemon juice, and rosewater. Place over simmering water and stir constantly until thickened. Remove from heat and beat in butter, bit by bit. Strain well and chill. Rhubarb Syrup 500g rhubarb 1 cup water 2 cups sugar 2 tablespoons rosewater Remove strings from rhubarb, wash, and cut into 1cm pieces. Wrap rhubarb in cheesecloth and tie shut. Bring sugar and water to the boil. Put cheesecloth in the syrup and simmer over medium heat for 30 minutes or until it thickens. Remove cheesecloth, squeeze it to get the juice out. Pour syrup into a clean, dry bottle and cork tightly. To mix add 1 part syrup to 3 parts water and add 2 ice cubes per person. Serve well chilled. Rose Mousse 8 tablespoons rosewater 4 teaspoons gelatine 3 eggs, separated 1/2 cup castor sugar 1 1/2 teaspoons vanilla 2 cups heavy cream frosted miniature roses or rose petals to decorate Sprinkle the gelatine over the rosewater and leave for 15 minutes until gelatine is spongy. Stand the bowl in hot water and stir until gelatine has dissolved completely. Place the egg yolk, sugar and vanilla in the top of a double boiler over hot water and beat until thick and pale. Remove from heat and beat until cooled slightly, then stir in the gelatine mixture. A little red food colouring may be stirred in if liked. Whip the cream until it stands in soft peaks, then fold it into the mousse mixture. Whisk the egg whites until they stand in stiff peaks, and fold into the mousse. Pour the mixture into 6 glasses or glass dishes and chill for several hours. Serve the mousse with frosted roses or rose petals in a stemmed glass. Rose Petal Drop Scones 2 1/4 cups unbleached plain flour 2 teaspoons sugar 3/4 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 1/2 teaspoon cinnamon 4 tablespoons unsalted butter 1/3 cup unsalted pistachio nuts, coarsely ground 1 cup thickened cream 1 tablespoon rose water 2-4 tablespoons rose petals, finely shredded Preheat oven to 220C. Combine the flour, sugar, salt, baking powder, baking soda, and cinnamon. Cut in the butter and mix until crumbly. Stir in the pistachios. Combine the cream and the rose water. Stir in the shredded rose petals. Add the cream-rose mixture to the dry ingredients, stirring until a soft dough forms. Drop by teaspoonfuls onto an ungreased baking tray. Bake for 10-12 minutes or until golden brown. Makes about 2 dozen. Icing: 1 cup icing sugar 1 tablespoon rose petal jam 2 teaspoons rosewater Combine the icing sugar, rosewater, and the jam. Whisk until smooth. Add another teaspoon of rose water if the icing is too thick. Drizzle over warm scones. Arrange on a platter and garnish with fresh roses. Sprinkle with shredded beach rose petals. Dried Fruit Salad 500g dried apricots 250g prunes 120g raisins 120g blanched almonds 60g pistachio or pine nuts 120g dried figs (optional) 120g dried peaches (optional) 125-250g sugar (optional, and to taste) 1 tablespoon rosewater 1 tablespoon orange blossom water Wash the fruits and put them into a large bowl. Mix with the nuts and cover with water. Add sugar to taste (if using) and sprinkle with rosewater and orange blossom water. Stir to combine. Leave to soak for 48 hours, or as long as 3-4 days if desired. Pears in Rosewater For 2 people, peel, halve and core one pear. Poach over medium heat in 3/4 cup rosewater, 1 tablespoon rose sugar and juice of half a lemon until pear is tender, 5-10 minutes. Chill thoroughly in a clean container. Serve on a lettuce leaf, with some of the rosewater spooned over. Garnish with rose petals. Serve with thin slices of prosciutto and gouda cheese. Shrewsbury Cakes 1/2 cup butter, softened 1/2 cup sugar 2 tablespoons rosewater 2 1/2 cups flour 1/2 teaspoon nutmeg 1/2 teaspoon salt Cream the butter and sugar. Add the rosewater and blend thoroughly. Sift together 2 cups of the flour, nutmeg, and salt and stir into the butter until the dough holds together. With your hands, gently knead in enough of the additional flour to make a smooth ball of soft dough. Roll out on a floured board to the thickness of 5mm. Cut large rounds with a glass or cookie cutter. Place on a greased sheet and bake at 150C for about. 15 minutes, or just until done; they must be white, not brown. Remove to a rack to cool. Makes 20-25 cakes. You can't miss out on a Turkish Delight recipe! http://thefoody.com/sweets/turkishdelight.html Look in the desserts section at this site: http://www.ee.surrey.ac.uk/Personal/F.Mokhtarian/recipes/ Rosewater isn't just for eating, either! It's used in a lot of cosmetic recipes and remedies: BAGS UNDER EYES: Soak pieces of soft cloth or cotton wool in lukewarm chamomile tea or rosewater and place over the eyes for 15 minutes. Rinse gently with lukewarm water. COLD CREAM 1/2 cup olive oil 60g beeswax 1/2 cup rosewater 3 drops rose oil (optional) contents of 1-2 Vitamin E capsules (optional0 Gently heat the beeswax until melted. Add rosewater and oil, beat until thick and creamy, add rose oil. Store in an airtight jar. Apply to the face and neck at night. The Vitamin E will help fight wrinkles and scars. GLYCERINE AND ROSEWATER CLEANSING CREAM 4 tablespoons lanolin 60ml almond oil 1 tablespoon glycerine 1/8 teaspoon borax 3 tablespoons rosewater 1 teaspoon zinc oxide ointment essential oil of rose Melt the lanolin and gently heat the almond oil and glycerine together. Slowly pour the oil and glycerine mixture into the lanolin, beating constantly. Dissolve the borax in the warmed rosewater and add gradually to the lanolin and oil mixture, beating all the time. Leave to cool. When cool and creamy, beat in the zinc oxide and rose oil. Spoon into jars and label. Any herbal infusion can be substituted for the rosewater. Suitable for dry and normal skin. GARDENERS HAND CLEANER Mix together 1 part lemon juice, 1 part glycerine and 1 part rosewater. Rub over hands to smooth and clean. BREATH FRESHENERS: Gargle and rinse with undiluted rosewater ROSE BODY LOTION 125 ml rosewater 100 ml glycerine 40 ml jojoba oil 4-8 drops rose oil Thoroughly mix all ingredients together, beating until the mixture emulsifies. Store in a tightly sealed glass bottle in a dark, cool place. Both the rose water and essential oil of rose can be replaced with lavender. To make lavender water steep 2 teaspoons of dried lavender flowers in a ceramic bowl containing 300 ml of boiling water. Cover, leave until cold, then strain through fine muslin.