​Recipes created or adapted by members will be listed here.

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Click on recipe name for details: 
​Easy Pickled Peppers, recommended by Nannette W. 
Greek Tortilla Wraps, Nannette W.   [photo above]
Black Bean Cakes, Kathy S.
 

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MAKING HERB VINEGARS AT HOME

Photo by Elaine Campbell

Making herb vinegars is a good way to preserve the flavors of the summer herb garden.  They are easy to make and allow you to keep a cupboard full of gifts for unexpected occasions.

CLICK HERE for a 2-page description of helpful hints and recipes.
Many thanks to Elaine Campbell and Nannette Wilson.

Photo by Elaine Campbell

                                     PUMPKIN MUFFINS
Preheat oven to 350°. Grease 12 cup muffin tin or use paper liners.

2 cups old fashioned oats
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
2 teaspoons ground cinnamon
3 eggs
1/3 cup honey
1 to 1 1/2 cups pumpkin puree
1 apple
1 cup walnuts or pecans
3/4 cup dried cranberries
 

1. Grind old fashioned oats in a food processor.
2. Add baking soda, salt, baking powder, ground nutmeg, ground cloves and cinnamon to the ground oats and pulse a couple of times to mix.
3. Put dry ingredients in a mixing bowl and set aside.
4. Whisk eggs until frothy (let eggs sit on counter for 30 minutes first for best results).
5. Stir honey and, pumpkin puree to eggs and mix thoroughly.
6. Wash and pare the apple and cut into chunks.  Add to food processor and grind lightly.  Add to wet ingredients and mix.
7. Pour wet ingredients into dry ingredients and mix.
8. Fold in the  walnuts and cranberries.  You may substitute pecans, black walnuts;  raisins or any other fried fruit may also be substituted.
9. If the batter appears too thick, you may add apple juice or additional honey to thin.
10. Fill muffin tins about ¾ full (mixture does not rise much).
11. Bake for 20-30 minutes until brown around the edges.

 
Adapted from a recipe by Sunshine Lavender Farm. https://sunshinelavenderfarm.co/

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Herb Syrups from Kathy S. 
 
Star Anise and Vanilla Syrup
 Makes 1 ½ cups
 
¾ cup sugar
1 ½ cups water
½  vanilla bean, split lengthwise
2 whole star anise (or equivalent in pieces)
 
Bring sugar, water to a boil; reduce heat, add vanilla bean and star anise and simmer for 5 minutes.  Strain out vanilla bean (and save for another use) and remove from heat.  Allow to stand another 5 minutes, then strain out the star anise.  Cool completely and store, covered, in refrigerator.  Wonderful over fruit salad (fresh orange slices, fresh pineapple, red grapes).
 
Rosemary Orange Syrup
 Makes 2 cups
 
1 cup sugar
½  cup frozen orange juice concentrate
1 ½ cups water
2 sprigs fresh rosemary (washed)
 
Bring sugar, juice concentrate, and water to a boil.  Once boiling point is reached, reduce heat and simmer about 10 minutes, until beginning to thicken.  Remove from heat and add rosemary.  Allow to steep for 5 minutes, then strain.  Cool completely and store, covered, in refrigerator.

Blackberry Basil Syrup  
1 cup sugar
1 cup water
1 1/2 cups blackberries, washed
½ cup fresh basil leaves
 
Add all ingredients except basil into a medium pot and bring just to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until sugar has dissolved and berries are tender, about 10 minutes.
Remove pan from heat and stir in basil leaves.  Allow to steep for 7 minutes, strain out the basil, then let it cool completely.
Strain into a pretty glass bottle, pressing blackberries to release all juice. Use a plastic cap or a cork.  Store in refrigerator.  Serve over pound cake, ice cream, fruits, pancakes or waffles. 
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Another suggestion:  stir a tablespoonful into a slender glass.  Add an ounce of Vodka and fill with club soda.  Stir lightly.   Or put a small spoonful into a glass of white wine.
Makes about 2 cups.

Basil collection at the National Herb Garden, US National Arboretum, Washington, DC.     Photo courtesy Anne Abbott

Chives, Allium schoenoprasum.  Delicious in salads; make a vinegar with the blossoms.                     Photo K. Schlosser