Wednesday, December 15, 2010


Today’s selection, “The Holly and the Ivy” is a song dating back to the 15 or 16 century. I love this arrangement. I have added another recipe below using herbs…sort of an old idea that taste great.

I love Rosemary. In Southern California the shrub form of this herb is grown as a ground cover. I live it ‘s little blue flowers, not to mention its aroma. I cut sprigs’ some from the rosemary bush in my yard and bring it in, just like cut flowers. The language of flowers came to England in the 1700s. Each plant had a different meaning. Rosemary is for remembrance. In December we remember our friends and family, following are a couple of recipes in which rosemary can be used and send a delicious message to your loved ones that they are remembered.

From the book “The Pleasure of Herbs.” By Phyllis Shaudys

2 tablespoons of crushed dried rosemary can be added to any angel food or pound cake batter. Add the same amount to any white frosting or whipped cream.

Last spring I was lucky enough to judge a 4-H food fair. The winner had submitted rosemary shortbread cookies. They were delicious. Here is her recipe:

Rosemary Shortbread Cookies.

1 ½ cups unsalted butter

2/3 cups white sugar

2 tablespoons chopped fresh rosemary ( 1 tablespoon dried rosemary)

2 ¾ cups all purpose flour

¼ teaspoon salt

2 teaspoons white sugar for decoration

1. In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour, salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.

2. Preheat the oven 375 degrees F. line cookie sheets with parchment paper.

3. On a lightly floured surface, roll the dough out to ¼ inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.

4. Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, store in an airtight container at room temperature

Makes 36 cookies. Flavor improves with age. Best after 2 days, Will keep for a week.

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