Recipes

Whether you have backdoor herb garden, buy fresh herbs at the grocery store or use them dried, herbs add flavor and interest to our foods. It is fun to experiment with culinary herbs. Herbs can change an otherwise bland dish into a most tasty recipe. Once a cook becomes accustomed to using herbs, it becomes easier to add a a pinch of this or that herb to a recipe to enhance its flavor.

The Kentuckiana Herb Society unit of the Herb Society of America has many wonderful cooks. Quite a few of our recipes have come about just by experiments with different herb combinations.

EXAMPLES:

ROSEMARY

Rosemary Maple Glazed Nuts
provided by Jett Rose

2 cups of walnuts (or nuts of your choice)
1/4 cup REAL maple syrup
1 tablespoon of minced fresh rosemary
pinch of Kosher Salt

Cook nuts, syrup and rosemary and salt over medium heat in a non stick skillet, stirring constantly until caramelized. Pour onto waxed paper to cool. Store in sealed container at room temperature.


Lemon Rosemary Shortbread Bars
provided by Edith Davis

2 cups all-purpose flour
1/2 cup powdered sugar
1 Tablespoon, fresh rosemary, chopped
1/4 teaspoon salt
3/4 cup butter, cut up
1/3 cup all-purpose flour
1 teaspoon baking powder
4 eggs, lightly beaten
2 cups sugar
1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
2 Tablespoons butter, melted
3/4 cup powdered sugar
2 Teaspoons half and half

Combine 2 cups flour, 1/2 cup powdered sugar, rosemary and salt; cut in 3/4 cup butter with a pastry blender until mixture is crumbly. Spoon mixture into a greased 13 x 9 inch pan, pressing evenly and firmly, using fingertips. Bake at 350 degrees F for 18 minutes or until crust is lightly browned. Cool. Combine 1/3 cup flour and nbaking powder in a small bowl; stir well. Combine eggs, sugar, lemon rind, lemon juice and melted butter in a large bowl. Stir in flour mixture. Pour over cooled crust and bake at 350 degrees F for 25 - 30 minutes or until set. Cool on a wire rack. Combine 3/4 cup powdered sugar and cream; stir until smooth. Spoon into a small zipper plastic bag. Snip a tiny hole in one corner and drizzle icing over untut bars. Let stand until set, then cut into bars.


Fresh Ginger Cookies
provided by Cynthia Hardy

2-1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 Tbls. grated fresh ginger
3/4 c. butter, softened
2 c. white sugar, divided
1/4 c. molasses
1 egg

In large mixing bowl, combine flour, soda, an salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour. Preheat oven to 350 degrees F. Roll dough into 1-1/2 inch balls and then roll them in remaining sugar. Place 2 inches apart on ungreased baking sheets. Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheet 1 minute and remove to racks to cool completely. Makes 30 cookies.