N.C. Unit, Herb Society of Ameria
  • Home
  • Greensboro History Museum
  • Herbs
    • Garden Design
    • DROUGHT TOLERANT
    • Recipes
    • Books
    • BOTANY & HORTICULTURE
    • Herb Study
    • Crafts
    • Notable Native Herbs
    • Invasive Plants
  • Membership & Info
  • contact us
  • GRANT INFORMATION
    • Grant Application
  • HERB SALE
  • Herb Gardening with Climate Change

Recipes from Members

              PUMPKINS
                                 and
                                           SPICES

 Gigi's Blue Ribbon Pumpkin Bread
         Makes 2 loaves

3 cups flour
2 cups sugar
1 cup brown sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. pumpkin pie spice
1 tsp. ground ginger
2 cups pumpkin puree (or cubed, cooked fresh)
4 eggs
1 cup canola oil
⅔ cup water
1 cup chopped pecans
1 tsp. vanilla
1 cup raisins (optional)

Preheat the oven to 350 degrees. Lightly grease two standard bread loaf pans. Whisk together the flour, sugar, brown sugar, baking soda, salt, and spices. Add the pumpkin, eggs, canola oil, and water. Fold in the pecans, vanilla, and raisins (if desired). Pour the batter evenly between the two pans. Bake for one hour. When a toothpick comes out clean, it’s done.

Submitted by Terry W. 



Picture
Field of Pumpkins near the Blue Ridge Parkway.

​Betty Rea’s Mango Chutney
 
6 ripe mangoes, peeled and sliced
1 pound dates, pitted and chopped
2 pounds packed light brown sugar
1 pound seedless raisins
1 pound crystallized ginger, finely chopped
1 pound dried apricots, cut into small pieces
¼ tsp. salt
1 quart cider vinegar
 
In a large pot, combine the mangoes, dates, sugar, raisins, apricots, and salt.  Stir in vinegar and bring to a boil over high heat.  Reduce heat to medium and simmer, stirring often—until thick—about 30 – 45 minutes.
 
Pour into hot sterilized canning jars and seal with sterilized lids.
 
Serve over a block of cream cheese and accompany with crackers.

Betty Rea was once President of HSA.  She was also one of the primary advocates for the establishment of the National Herb Garden at the U.S. National Arboretum in Washington  D. C.  She and her husband Ed were both treasured members.


​Ginger Liqueur
2 ounces ginger root
1/2 vanilla bean
1 cup sugar
1 1/2 cups water
Zest of 1 orange  (or use lemon zest and some lemongrass)
1 1/2 cups brandy
 
Peel the ginger and cut it into thin slices. Split the vanilla bean in half lengthwise.
Bring the ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until ginger is soft—about 30 minutes or until water is reduced by about 1/3. Let the syrup cool, but do not strain yet.
Zest the orange and place the zest only in a sealable glass container along with the cooled syrup and brandy (add syrup or spice infusion 1/3 cup at a time until you reach an acceptable level of spice to brandy – you don’t want to overwhelm the brandy!). Seal and shake, then let this mixture steep for one day.
After one day, remove the vanilla bean and let the mixture steep for an additional day.
Strain mixture through a coffee filter into your bottle or jar for storage. Let it sit for one more day before using to let flavors mellow.
Kathy S.  (allowing the blend to sit for a little longer will mellow the flavors a bit more: taste it periodically)
Picture
Sarala's home-grown Japanese Fuyu persimmons. These are firmer, and have far less "puckering power'. Peel over-ripe fruits and use same amount as for the native fruits.
Picture
Cinnamon, by Simon Eugster, Wikipedia CC-BY-SA 3.0
​Many of us in the Piedmont of North Carolina remember the wonderful Pumpkin muffins at the Tavern in Old Salem, Winston-Salem, NC.  The tavern closed, but memories remain, along with a suggested recipe for making your own muffins:
 
Pumpkin Spice Muffins
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 teaspoon ground ginger
1/2 teaspoon freshly  grated nutmeg
1/4 teaspoon cinnamon
1/2 cup lightly chopped dried cranberries
1/4 cup chopped candied ginger
3/4 cup dark brown sugar
1/4 cup molasses
1/3 cup room temperature butter
2 eggs, beaten well
1 cup canned plain pumpkin puree (or bake a pumpkin and puree the pulp)
1/2 cup milk
  1. Turn oven to 375 degrees F.
  2. Line muffin pans with paper muffin cups or grease well.
  3. In a medium bowl, combine the flour, baking powder, salt, and spices; use a whisk or fork to blend.  Add cranberries  and candied ginger; toss to coat them. Set aside.
  4. In a large bowl, combine the butter, sugar, and molasses. Beat by hand or electric mixer to make a smooth mixture.
  5. Add the beaten eggs and pumpkin and mixing until you have a thick but creamy mixture.
  6. Add the flour and spice mixture, and use a wooden spoon or a spatula to blend the flour into the pumpkin mixture without over mixing. 
  7. Full muffin cups 2/3 full and back for 16 to 18 minutes, until they rise and pull away from the edges.  If you are making mini-muffins, reduce baking time to about 12 minutes.  Test for doneness with a toothpick or touch the top lightly to see if it springs back.
  8. Cool in the tin for 5 minutes, then remove muffins from the tin and onto a cooling rack until ready to use.  You can also allow them to cool completely and store in the freezer (well packaged).  Reheat at 350F. for about 4 - 5 minutes.

A slightly out-of-the-ordinary Gingerbread adapted from a 16th century recipe:

Honey Rye Gingerbread

2 eggs, lightly beaten
1/3 cup oil
1/3 cup sugar
½ cup honey
½ cup fresh orange juice
1 cup unbleached flour
1 cup rye flour
1 teaspoon baking powder (no more than 3 months old)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
2  teaspoons anise seeds
5 tablespoons grated fresh ginger  
  
Preheat oven to 350º.  Grease the bottom of an 8x8 pan.
 
​Blend eggs, oil, sugar, honey and orange juice in a medium bowl.
 
Stir together the flours, baking powder, baking soda, cinnamon, cloves, ground ginger, and anise seeds.  Stir into the egg mixture until well blended.  Add fresh ginger and blend in thoroughly.
 
Spread into the prepared pan and bake for 20 – 25 minutes or until a toothpick inserted in center comes out clean. 
 
Kathy S. 

Picture
Native persimmon, Diospyros virginiana
Persimmon Pudding  (using native persimmons)
​

2 cups persimmons (strained and pulp retained)
1 1/2 cups sugar
2 eggs (slightly beaten)
1 tall can of evaporated milk
½ teaspoon baking powder
1  1/2 cups self-rising flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/3 cup lightly chopped candied ginger
1 teaspoon vanilla
¾ stick of butter melted in a 9” x 13” dish
 
If persimmon pulp is frozen, before thawing, cut plastic covering and dump in dish you will be mixing it in. Allow to thaw.
 
In separate bowl, mix the flour, 1 cup of the sugar and spices, baking powder. Sift together.
 
In the bowl with the persimmons, add the 2 eggs and beat until smooth.  Add the rest of the sugar and mix thoroughly.  Add ½ of the milk, mix well.  Sift part of the flour mixture and mix thoroughly. Add the rest of the milk, mix thoroughly. Add the remaining flour mixture, again, mix thoroughly. Pour in the melted and still warm butter.
Blend until smooth.
 
Pour batter into the already buttered pan and bake at 325 degrees for 45 – 60 minutes, or until firm but still moist.
Optional: one cup of coconut added to the batter before baking.


We Would Love to Have You Visit!
Check our meeting schedule and send us a reservation request using our Contact Form.

LIMITED Permission to Use Materials
The right to download and store or output the materials on our website is granted for the user's personal educational use only. 
Materials are copyrighted may not be edited, reproduced, 
 transmitted or displayed by any means mechanical or electronic without our express written permission. Users wishing to obtain permission to reprint or reproduce any materials appearing on this site may contact us using the Contact Form.  If granted, we will email you a written permission for you to keep on file.
​We respond quickly to such requests.

ASSOCIATION
The North Carolina Unit is a member of the Herb Society of America, Inc.  Visit the national organization at
www.herbsociety.org 
  • Home
  • Greensboro History Museum
  • Herbs
    • Garden Design
    • DROUGHT TOLERANT
    • Recipes
    • Books
    • BOTANY & HORTICULTURE
    • Herb Study
    • Crafts
    • Notable Native Herbs
    • Invasive Plants
  • Membership & Info
  • contact us
  • GRANT INFORMATION
    • Grant Application
  • HERB SALE
  • Herb Gardening with Climate Change