1/2 cup honey
1/2 cup sugar
1 egg
2 egg yolks
4 cups flour
1 teaspoon soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4teaspoon cloves
1/4 teaspoon ginger
Warm the honey slightly and combine with the sugar. Add eggs and beat well. Sift the flour with the soda and spices and stir into the honey batter thoroughly. Let the dough rest overnight. Roll dough to 1/4-inch thickness; cut out with a cook cutter. Brush with the slightly beaten white of an egg, press half a blanched almond into each cook and bake at 375 degrees F. for about fifteen minutes.
SOURCE: unknown
Lemon Balm Coffee Cake
1/3 cup low fat milk
1/4 cup sugar
1 oz dry yeast
3 eggs
1 cup flour
1/2 cup lemon balm, chopped
1 stick margarine
1 tspn vanilla
Filling (Optional):
Two 8 oz. pkgs cream cheese
1 tspn vanilla
1 cup sugar
1 tspn lemon peel
Scald milk. In large bowl add flour, sugar, salt, yeast, lemon balm, & margarine. Mix with a pastry blender, or cut in with two knives. Add vanilla and 2 eggs to the milk. Blend milk and flour mix until it holds together. Wrap in wax paper & set in refrig for 3 hours. Cream the filling ingredients.
When dough has chilled, cut in 2 portions. Roll out each portion into rectangles. Spread each rectangle with filling. Roll up jelly roll style. Repeat for other half of dough. Brush with beaten egg.
Bake at 350 degrees for approx. 35 minutes or until done.
SOURCE: unknown
Rhubarb Pie
3 1/4 cups flour, divided
1 teaspoon salt
1 tablespoon vinegar
1 egg, well beaten
1 1/4 cups shortening
4 tablespoons water
1/2 teaspoon grated orange peel
3 cups red rhubarb stalks, chopped
1 1/2 cups sugar
Preheat oven to 425*F. Sift 3 cups flour and salt into large bowl. Cut shortening into flour until coarse crumbs form. Combine egg, vinegar, and water in small bowl. Drizzle over flour. Mix dough lightly until it forms a ball, then divide in half. Roll out both halves on floured surface. Fit one half into 8-inch pie pan. Reserve second half for top of pie. For filling, mix 1/4 flour, sugar, and orange peel. Put half of rhubarb into pie shell. Sprinkle with half of sugar mixture. Repeat. Dot with butter. Cover with reserved crust, slicing vents. Sprinkle with sugar.
Squeeze edges together to seal top and bottom. Cover edge with foil strip. Bake 35 minutes, remove foil, bake 15 minutes or until juice bubbles through crust openings.
SOURCE:unknown
Rhubarb Upside-Down Cake
3 c Rhubarb
1 1/2 c Marshmallows, miniature
3/4 c Sugar
1/2 c Soft butter
1 c Sugar
2 Eggs
1 3/4 c Flour, all purpose
3 ts Baking powder
1/2 ts Salt
1/4 c Milk
1 ts Vanilla
Spread rhubarb in bottom of pan. Sprinkle with marshmallows and 3/4 cup sugar. Cream butter and 1 cup sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour, baking
powder and salt and add to creamed mixture alternately with milk (mixture will be thick). Drop by spoonfuls on rhubarb mixture, then spread as evenly as possible. Bake 1 hour at 325-degrees. Let stand for 5 minutes,
then turn out onto a plate. Let syrup drain out. Top with whipped cream or ice cream and serve.
SOURCE: unknown
Rose Geranium Cheesecake
8oz plain, sweet biscuits
3 oz butter
8 oz cottage cheese
8 oz cream cheese
Juice and grated rind of ½ lemon
8 medium rose geranium leaves, chopped
3/4 oz powered gelatin
2 tablespoons hot water
1 egg
1/4 pint stirred thick yogurt
3 dessert spoonfuls of fine granulated sugar
Put the biscuits in a plastic bag and crush with a rolling pin. Melt the butter in a saucepan, add the crushed biscuits and stir until all the biscuits are coated in butter. Place in the bottom of an 8 inch loose-bottomed cake tin. Pass the cottage cheese through a sieve, then beat the cream cheese and cottage cheese together with the lemon juice and rind, egg yolk, and stirred yogurt. Add the chopped geranium leaves. Dissolve the gelatine in the water, fold into the mixture and pour over the base. Chill until set.
