A Recipe Of A Different Kind
9 years ago
Hi everyone,
Tried something new today and I think it was a success. After I peeled these, I set them aside to dry for a few days, covering them with paper towels. It may sound odd, but these will not be used for culinary purposes ;). But it is something I am making for the first time. Using herbs from the garden, along with a few flowers. Yes! It's potpourri! Hoping that it is successful and I can give some away for gifts come Yuletime.
I could use a few more amounts of dried lavender and rose petals. I also need cinnamon sticks and maybe some cloves. I found a huge bottle at Wal-Mart of them, but I only need a handful ( I don't want the potpourri to be too spicy). Essential oils are something else I need, too, along with vanilla or Tonka beans. Hmmm.....
I'm also adding lemon balm, lemon verbena, orange mint, and Calendula flowers. I also have lavender, rose petals, strawflowers, trumpet honeysuckle, nasturtium, marigolds ( I grew a white variety called Snowdrift-they don't have that pungent fragrance like the standard marigolds), and a few flowers of Queen Anne's Lace, Heliotrope, and Sweet Autumn Clematis (which turned out okay).
My hands smelled so clean and fresh after peeling these. I love the scent of oranges :).
Aren't they pretty? Anyone out there who makes or has made their own potpourri?
Brad AKA Moonwolf
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Your best apple recipes - looking for something different
Comments (26)Hi all! I'm reporting back having tried Linda's recipe for Apple cake but I wound up using the 1/2 cup raisins plus 1/2 Cup Craisins and about 1/4 cup dried Apricots (chopped up) and the pecans and a handful of shredded coconut, at the last minute. It was awesome! It came out more like a fruit cake, but the best part of the traditional, not so compacted and packed with so many different intense flavors. I highly recommend doing this, if you want a very Holiday-type cake but don't want to use the traditional fruit cake recipes! I think it would also make a very nice Apple-Fruit *Bread*, baked in a loaf pan or two! I loved the 'gravy' (tasted like 'Eagle Brand' condensed milk) but the next day, found I still enjoyed the cake even without the gravy and it did remind me more of a 'bread' than cake, that way! :o) Thank you, Linda, for a good recipe! I promise to try it as it was presented, after the holidays! Right now, I'm enjoying it 'tweaked'--way too much, I'm afraid!! Oh, and I used 'Gala' Apples which turned out fabulous in this recipe! I had read somewhere on the internet that they tested out as one of the better cooking apples--in the top three, in fact, and I couldn't agree more based on how this 'Apple (fruit) cake' turned out!...See MoreAre the different varieties of figs interchangeable in recipes?
Comments (6)Yes, they are fresh and the recipe is from Mes Confitures. She seems to use different fruits than are readily available here, for instance her strawberry recipes are often for wild strawberries. There doesn't seem to be an enormous amount of figs available at stores in my area and when they are, most often, they are past their prime. She also does not recommend BWB, which is troublesome. However, she does have interesting recipes! Thanks, Rachelellen. jude...See MoreRECIPE: Different Carrot Cake
Comments (9)Hi Donna, First let me say thank you for posting this wonderful recipe. It is just wonderful, different and it grabs people that are not lovers of carrot cake or lovers of cheese cake. Normally my hubby wouldn't go out of his way to eat carrot cake, as I mentioned above, and I'm the same way with any kind of cheese cake. BUT, combine the 2 of them into one cake/cheese cake, it is a wonderful combo, wonderful taste and dispels the idea that both do not taste good. Second, I have to ask you some questions on making the cake in layers. I followed your directions to layer the different cakes and it didn't work out. So, please tell me what I did wrong. When I mixed the carrot cake part, it didn't make a lot of batter. I put the 1 1/2 cups on the bottom of the cake pan, then spooned the cheese cake batter, that was thin, on top of it. When I went to make the next layer of carrot cake batter, there wasn't anywhere near enough to cover the cheese cake batter with a second layer of carrot cake batter, so I just put it in the center and then covered again with the rest of the cheese cake batter. What did I do wrong? Should there only have been 1 cup of batter on the bottom, so that there would be enough carrot cake batter to make a second layer? On another interesting twist on the recipe. I gave the recipe to a very close friend, who passed in on to her daughter to try. She and her roommate made the cake to serve guests that where coming for dinner last night. There twist was this. Since the didn't have a 9 inch spring form pan, they did this. They doubled the cake batter and cheese cake batter recipe. then they used a 9" by 13" pan. Put all of the cake batter on the bottom, topped it off with the cheese cake batter. Then they decided that it "just looked to plain for company". So they shredded more carrots, dried them well with paper towels and then carefully sprinkled them on top of the cheese cake batter before baking. They baked it for about the same length of time as the recipe said too, about 55 minutes total. They found the shredded carrots sunk into the cheese cake batter just slightly and made a "really fancy appearance on the top of the cheese cake" "sort of dressed it up a bit, made it look better than just a cheese cake and added an interesting bit of texture, color and flavor to the cheese cake as well, blended with the carrot cake, but didn't overpower the taste of the cheese cake." Did I say these 2 young woman are only in their early 20's, just 1 year out of college, living on their own and working? Sounds like to me, they are going to turn into wonderful cooks. They asked me to say thank you to you Donna, for the wonderful recipe and to let you know how they changed things a bit and how wonderful it came out. Thanks again, and please let me know what I did wrong to end up not being able to layer the cake batters. Fran...See MoreRECIPE: 7..Different Recipes... 4 w/ Nutritional Analysis
Comments (0)OKRA AND CHICKPEAS...Vegan/Lacto When I prepare fresh okra, I always cut off the tips and the stems. Also, make sure you wash the cut okra thoroughly; otherwise, too much of the okra liquid (kids call it the gooey, slimey stuff) will get into the dish. 1 tablespoon butter or margarine 1 large onion, chopped finely 2 cloves of garlic, crushed 3 tomatoes, chopped 1 green chili pepper, seeded and finely chopped 1 pound okra 1 teaspoon ground cumin 1-3/4 cups canned chickpeas, drained Salt and pepper to taste In a frying pan, melt the butter and saute the onion and garlic until the onion is lightly browned. Then, add the remaining ingredients, stirring occasionally. Heat well and serve. ------------------------------------------- MUSHROOM SOLIANKA...Vegan "TipWorld Recipes" by Tiffany Taylor Serves 6 to 8. This Russian casserole is a tangy, unexpected mixture of mushrooms and cucumbers. 1-1/2 pounds cabbage, shredded 4 teaspoons magarine 1/2 cup water 4 teaspoons vinegar 1 onion, grated 6 ounces tomato paste 2 teaspoons sugar 1-1/2 teaspoons salt 1/4 teaspoon pepper 2 cucumbers 1 pound mushrooms Preheat oven to 375 degrees. Place cabbage in a large saucepan with butter, water, and vinegar. Bring to a boil; cover and simmer 5 minutes. Add onion, tomato paste, sugar, salt, and pepper. Mix well. Put half of cabbage mixture in a lightly buttered casserole dish. Peel and slice cucumbers; arrange on top of cabbage. Slice mushrooms; place on top of cucumbers. Add remaining cabbage. Cover and bake 1/2 hour. Per serving: 92 calories, 3 grams fat, 5 milligrams cholesterol, 13 grams carbohydrates, 4 grams fiber, 4 grams protein, 607 milligrams sodium. ----------------------------------------- ENDIVE SALAD...Vegan "TipWorld"...e-mail by Tiffany Taylor Serves 4. 6 heads Belgian endive (about 1 pound) 1/3 cup vinegar 2 tablespoons olive oil 1 teaspoon Dijon-style mustard Salt and pepper to taste 3/4 cup chopped parsley Rinse endive and cut into long, fine julienne strips. Wrap in paper towels; place in a plastic bag. Chill. Pour vinegar and oil into a salad cruet or a jar with a tight-fitting lid. Add mustard, salt, and pepper. Shake vigorously; chill. Combine endive and parsley in a serving bowl. Toss with dressing; serve at once. Per serving: 91 cal, 7 g fat, 0 mg cholesterol, 6 g carbohydrates, 4 g fiber, 2 g protein, 55 mg sodium -------------------------------------------- WHOLE WHEAT PUMPKIN BREAD...Lacto/Ovo "TipWorld"..e-mail today's recipe makes one 8-1/2 inch loaf. 1-1/4 cups whole-wheat flour 1/4 cup yellow cornmeal 1 teaspoon baking soda 1/2 teaspoon ground cinnamon Dash of teaspoon ground nutmeg Dash of salt 1/3 cup unsalted butter 2/3 cup sugar 1 cup cooked pumpkin 3 egg whites 1/2 cup water 1/4 cup raisins 1/4 cup chopped walnuts Dry mix the flour, baking soda, nutmeg, and salt together. In another bowl, mix the......See More- 9 years agolast modified: 9 years ago
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Well, the orange peels are dried and are in their glass jar until it's time to finish the potpourri!
Brad AKA Moonwolf
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