Herbs, Spice, Everything Nice Recipes from the 8/20/16 Market Demonstration

Lavender Shortbread

1 lb butter
1 cup sugar
4 1/2 cup flour
1 tbsp. dried lavender flowers

Cream butter and sugar. Add lavender flowers and flour. Press dough into ungreased 10″x15″ pan. Prick dough with fork. Bake @ 325 degrees for approximately 40 minutes. Cut into squares while warm but leave in pan until cool.

Sage and Rosemary Cheese Wafers

2 cup butter, softened
1 lb cheddar cheese, shredded
4 cups flour
1/2 tsp. salt
1 to 2 tsp. red pepper
1/2 tsp. paprika
1/3 tsp. garlic powder
2 tsp. fresh sage, chopped
1 tsp. fresh rosemary, optional

Cream butter and cheddar until well blended. Add herbs, spice and flour. Beat until fully blended. Cover dough and chill for two hours. Shape dough into 4-8″ logs, and chill for 8 hours. Cut into 1/4″ slices and bake on ungreased pan at 350 degrees for 15 minutes. Cool and store in tin.

Herbal Veggy Dip

1 cup mayonnaise
1 cup cottage cheese
1 garlic clove, minced
1/4 cup snipped chives
2 tbsp. chopped parsley
1 tbsp. snipped dill or 3/4 tsp. dried dill
1 tbsp. chopped basil
dash Worcestershire sauce
dash hot pepper sauce

Blend all ingredients in a blender or food processor until smooth. Cover and chill. Serve with assorted veggies.

Herb Butter Basics

1/2 cup cold butter
1 tsp. lemon juice
1/8 tsp. pepper
Salt to taste

Blend together until smooth. Add herbs of your choice. 1/2 to 1 Tbsp. fresh chopped herbs

Lemon Verbena Syrup

1 cup packed lemon verbena leaves
1 cup water

Simmer on low for 10 minutes. Strain out leaves. Add 1 cup of sugar and simmer for 20 to 30 minutes. Chill and store in refrigerator. Use to sweeten drinks.

Herbal Cheese Dip

8 oz. cream cheese
1/2 cup butter (1 stick)
1/2 tsp. Worcestershire sauce
2 tsp. mixed dried herbs or
1 1/2 Tbsp. fresh chopped garlic, basil, dill, thyme, marjoram, and peppers