The List (click on the recipe you want)

October 2014 meeting

Red Lion Inn Squash Bisque

September 2014 meeting:

Lace Cookies

August 2014 meeting:

Chicken Salad

Orzo Salad with Watermelon and Feta

Chocolate Zucchini Cake

Basil Lemonade

May 13, 2013 meeting

Chia Muffins

Fig Loaf

Nutcase Bread

Plant Sale 5-18-12:

Kay's Sandies [New Basics, Silver Palate Cookbook, 1989, p 746]

May 2012 Meeting Southport CT:

Lemon Mousse, Just Desserts Etc

Curried Chicken Salad (Prime Time Cafe)

May 2011 Meeting:

All-Time Favorite Sour Cream Cornbread

April 2011 Meeting:

Bloody Mary

Fresh Horseradish Sauce

Minted Pea Soup

Fish Chowder

French Spring Soup

Cream of Mushroom Soup

Apple Crisp

Kale and White Bean Soup

Tokyo Ramen Soup

Symposium muffins

Nancy Mellone’s DEVILED EGGS

Susan Schumann-Skehan’s FORBIDDEN RICE DISH







Georgia Middlebrook’s HOT CHICKEN SALAD





Nancy Moore’s MADELEINES



Claudia Van Nes’ LAVENDER TEA









Peggy Stanwood’s GINGER COOKIES


Plant Sale 5-18-12

Kay's Sandies [New Basics, Silver Palate Cookbook, 1989, p 746]

1 c (2 sticks) unsalted butter, room temp.
1/3 c granulated sugar
2 Tbsp light brown sugar
2 teas water
2 teas vanilla extract
2 c sifted unbleached flour
1 c chopped pecans
3 Tbsp confectioner's sugar (for dusting)  Or more depending on taste.

1  Combine butter & 2 sugars in bowl.  Cream until smooth & pale yellow.
2  Stir in water & vanilla.   Then add flour & pecans, mixing until dough until is thick & creamy.
3  Wrap dough in waxed paper & chill 3-4 hours.
4  Preheat oven to 325 oF.
5  Remove dough from frig and allow to soften slightly.
6  Shape dough into balls size of rounded teaspoon and drop onto un greased baking sheet 2 inches apart.
    Flatten slightly with tines of fork.  Bake until pale golden.  About 20 minutes.
7  Allow cookies to cool slightly & roll/ dust with powdered sugar.  Set them on wire racks to cool.
    3 dozen cookies

Sharon's notes:  I've made this recipe a number of times. 1)  I used salted butter for cookies on 5/19, but to my palate unsalted tastes better.  2)  I use about a cup or even more of powdered sugar for rolling at the end--we like our cookies a little sweeter especially to counter salted butter.  3)  We like crispy cookies: I bake 2 trays for 1/2 allotted time, then switch them upper to lower racks for rest of cooking--it browns them evenly in our convection oven.  Enjoy!  Sharon

Lemon Mousse, Just Desserts Etc.
(May 2012 meeting)

    *  6 eggs separated
    *  3/4 C sugar
    *  3/4 C lemon juice
    *  2 T grated Lemon
    *  1 pkg. plain gelatin
    *  1/4 C cold water
    *  1/4 C sugar


Place in top of doubler boiler, over medium heat, egg yolks, 3/4 c sugar, lemon
juice and grated lemon, constantly whisking together until thickened or coats a
spoon.  Dissolve gelatin in cold water and place in microwave, heat until liquid
becomes opaque.  Combine with lemon curd.  Remove from heat.

Beat egg whites until shiny, adding sugar gradually towards the end.

Gently fold together with lemon and place into cups.

Place Saran wrap directly on top of mousse, refrigerate overnight.

Before serving, top with whipped cream and a garnish.

Serves 6

Curried Chicken Salad (Prime Time Cafe) May 2012



For the dressing combine mayonnaise, chutney, curry, ginger and salt in a food processor and process until smooth.

Combine the chicken with enough dressing to moisten well.  Fold gently together the remaining ingredients, EXCEPT NUTS.  Refrigerate overnight.  Add the nuts before serving.

Serves 6 


Betty Fountain from May 2011 meeting at Carol Platt's

All-Time Favorite Sour Cream Cornbread

3 large eggs
1 14.5 oz. can creamed corn
1 16 oz. container sour cream
3/4 cup corn, canola, or vegetable oil (I used Canola)
1 1/2 cups cornbread mix, slightly packed (I used "Aunt Jemima Self-Rising White Corn-Meal Mix")
3/4 tsp. salt
1/2 tsp. baking powder
Butter & Flour to coat pan

1.  Preaheat the oven to 375 F.
2.  Beat the eggs slightly in a medium mixing bowl.  Stir in the creamed corn, sour cream, and oil.  Add the cornbread mix, salt, and baking powder.  Stir to blend well.  Rub butter on bottom and sides of a 9x12 baking pan, coat with flour, and pour in the batter.
3.  Bake for 40 minutes in the middle of the oven.

Recipes from April 2011 meeting:

Bloody Mary
Fill glass 3/4 full with tomato juice
Add 2oz. vodka or taste
Add 1.5 teaspoon Worcestershire sauce
2 teaspoons lemon juice
Celery salt, salt and pepper to taste
Add ice and stir with celery stick


Fresh Horseradish Sauce
3/4 cup freshly grated horseradish or bottled, if not prepared with cream
3 tablespoons mince shallots
2 tablespoons mince garlic
2 tablespoons Dijon Mustard
1 1/2 cups heavy cream
Salt and white pepper

In a saucepan, combine the horseradish, shallots, garlic, mustard and cream. 
Season with salt and pepper.
Bring the liquid to a boil, whisking gently.
Reduce the heat and simmer, stirring occasionally, until the sauce is think enough to coat the back of a spoon, for about 12 minutes.
Remove from the heat and keep warm.

Minted Pea Soup
6 cups chicken stock
2 T butter
2 pkg. (16 oz) frozen peas
3 cups chopped onion, leeks, shallots
2 cups fresh mint chopped
Salt and pepper to taste
1 to 2 cups half & half

Saute onions in butter until tender.
Add stock.
Bring to boil.
Add peas.
Boil 3 minutes.
Remove from heat.
Add mint.
Puree in blender in batches.
Connect seasonings.
Stir in half & half.
Garnish with mint, chives, and sour cream.

Fish Chowder
1 32 oz (carton) Fish Stock (Kitchen Basics)
2 potatoes - peeled & diced
1 pollack filet - cut into bite size pieces
1 medium onion - diced & sautéed in 1 TB olive oil
1 small garlic bulb - peal & dice cloves, saute until soft
1/2 teaspoon Bay Seasoning
2 TBS butter
2 cups of half and half
1 pint chopped clams, Note: can use more pollack, shrimp, lobster or blue fish

Slow cook in crook pot.
Add Salt & pepper to taste


French Spring Soup
1 Bunch Leeks, chopped
1 large onion, chopped
2 large carrots, chopped
3 large potatoes, chopped
1 bunch fresh asparagus, chopped or 1 package frozen asparagus
1/2 fresh spinach or 1 package frozen spinach, shopped
1/3 cup raw rice
3 tablespoons butter
2 quarts water
4 teaspoons salt or to taste
1/2 pint heavy cream or 1/2 pint half and half, optional


  1.  Wash leeks well.
  2. Saute leeks and onions in butter until limp.
  3. Add 2 quarts water, carrots, potatoes, asparagus, and rice. Simmer 25 minutes.
  4. Just before serving add spinach and cream. Simmer 5 minutes more. (soup is better if allowed to sit for a while, then add spinach.

Note: This is a light soup.  The longer the soup cooks, it gets thick like stew. I added chicken broth and seasonings to taste.  I didn’t add cream for CT. Unit Herb meeting.  I followed recipe x 4 to serve 40 servings.

Cream of Mushroom Soup
4 Shallots, chopped
3 Tablespoons butter
1 pound fresh mushrooms
4 cups chicken broth or stock
1 cup cream
salt and white pepper to taste

Saute shallots in melted butter in a pot.
Add the mushrooms.
Continue to saute for five minutes.
Add chicken broth or stock.
Bring to a boil and simmer for 30 minutes.
Cools slightly.
Pour into blender and blend until smooth.
Return to pot.
Add salt and pepper, abd chopped parsley.
Reheat and serve.  Makes 6 to 8 servings.


Apple Crisp
6 Granny Smith apples, peeled, cored, and chopped
1/4 cup finely chopped pecans
Milk ingredients:
3 tablespoons all purpose flour
1/2 cup brown sugar
2 tbs maple syrup
1 tbs. lemon juice
3/4 cup all purpose flour
1/3 cup brown sugar
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup coarsely chopped pecans
6 tbs chilled butter, cut intp pieces (pea size)
Sprinkle over fillings

Preheat oven to 375 degrees F
Bke 40 minutes

Kale and White Bean Soup
Yield: Makes 6 main course servings
Active Time: 1 hr.
Total time: 3 hrs.
1 lb. white beans such as Great Northern, cannellini, or navy
2 onions, chopped
2 tablespoons olive oil
4 garlic cloves, chopped
5 cups chicken broth
2 qt water
1 (3 by 2 inch) piece Parmigiano-Reggiano rind)
2 teaspoons salt
1/2 teaspoons black pepper
1 bay leaf (not California)
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick)
8 carrots, halved lengthwise and cut crosswise into 1/2 inch pieces
1 lb kale (preferable lacinato), stems and center and center ribs discarded and leaves coarsely shopped.

Cover beans with water by 2 inches in a pot and bring to boil.
Remove from heat and let stand, uncovered 1 hour. Drain beans in a colander and rinse.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes. 
Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes.
Season soup with salt and pepper.
Soup is best if made 1 or 2 days ahead.  Cool completely, uncovered, then chill, covered.  Thin with water if necessary.


Tokyo Ramen Soup
Make RAMEN according to directions on package.
Add diced chicken
Add crisp sauted vegetables (such as: onions, celery, carrots, peas, Edamame, water chestnuts, etc.
Do not over cook!

Recipe from the Symposium 7/30/10:

Symposium Muffins

1/2 unsalted butter softened (1/4 cup)

1/4 cup light brown sugar

1/2 cup white sugar

2 eggs beaten

2 cups flour, sifted

small pinch of salt

2 tsps. baking powder

1/4 tsp baking soda

1 8-oz can crushed pineapple

1 1/2 Tablesspoons fresh crushed dill

In a mixing bowl cream butter and sugar until soft and fluffy. Beat in eggs. In separate bowl combine sifted flour, salt, baking powder and soda. Add dry ingredients to egg mixture alternately with pineapple, including juice. Add dill and mix thoroughly. Pour batter into two greased.pans, about 7 1/2 by 3 1/2, and bake in preheated 350 degree oven for about 25 to 30 minutes. While cake is cooking, make a small amount of sugar glaze. When the bread comes out of the oven, poke holes in bread and gently spoon glaze ovre the bread so it goes into the holes.

Using the above recipe of Donna Corio, Peggy Bliss made muffins. She did it by:

... doubling the recipe for the bread and  put 1 heaping teaspoon of batter  in mini cupcake tins.  Baked at 350 for 20-25 minutes. She made a glaze of confection sugar and 2% milk and dipped warm muffins in it.  She didn't poke holes in muffins. The yield was 100 muffins - exactly the number of muffin papers in a mini package.  Mini paper cups are hard to find: AC Moore, Joannes Fabric store  and baking areas of grocery stores have them in cute colors and patterns, occasionally.

Herbes de Provence Recipes

April 2009

Nancy Mellone’s DEVILED EGGS

1c. HELLMAN'S mayonnaise
2 tsp. curry powder
2 tsp. cider vinegar
1 T. sugar
1 T. minced onion
1 T. Horseradish
1 T. Worcestershire

(I used Indian curry I got at the Chinese store but I usually have Jamaican curry; don’t know if it makes a difference other than color)
Combine all ingredients and add enough to your mashed yolks until you like the taste.  Then fill the whites. Nancy used medium sized eggs and they made for a bite-sized devil egg.
The mayo mix (minus the yolks) makes a wonderful veggie dip.


Susan Schumann-Skehan’s FORBIDDEN RICE DISH


1 cup Forbidden rice (found at Trader Joe's or health food stores-can substitute Carolina or arborio rice)
2 cups chicken broth
3 broccoli crowns
1 large onion chopped
1/2 cup pine nuts
2 tablespoons of lemon basil-finely chopped
3 sprigs of thyme-stripped of stem and  chopped
3 tablespoons of butter

Bring chicken stock to boil & cook rice for about 45 minutes until done. While cooking the rice, saute the onion in 2 tablespoons of the butter (could use olive oil, I guess) until slightly transparent. Use the remaining tablespoon of butter to either roast or microwave the pine nuts until golden. Cut the broccoli crowns into small florets and microwave in a little water for 5 minutes; then rinse in cold water to keep the color. Mix all ingredients together & serve either hot, cold or room temp


2 cups sugar
¼ cup chopped fresh herb of choice
5 cups water

Place sugar, herb and water into saucepan. Bring to boil, stirring occasionally to dissolve sugar. When syrup reaches the boiling point, reduce heat to low and simmer 5 minutes. Let cool to room temperature, then refrigerate overnight. In morning, strain syrup and discard the herb. (from HERBS by Emilie Tolley)


3 ¼ cups herb syrup (basil as the herb)
1 cup fresh lemon juice
1 bottle Sauvignon Blanc wine

Mix syrup, wine and lemon juice. If using an ice-cream machine, follow its directions. If using your freezer, place mixture in metal pan (or pans for convenience) and freeze. Stir to break up ice crystals, using fork, blender or processor. The more you stir and refreeze, the smoother the sorbet.
(from Pat Dennis of the Northern California Unit)

PESTO RECIPES from Marilyn Kushner of the No. California Unit


4 cups packed fresh basil leaves
4 cloves garlic
½ cup pine nuts
1 tsp. or less of salt
½ cup grated parmesan cheese
½ cup good olive oil

Add first 5 ingredients to processor and blend until finely minced. While the machine is running, slowly pour in the olive oil. Process until smooth. Line a cookie sheet with waxed paper, drop heaping tablespoons of pesto onto the sheet and freeze. When solid place the mounds in a Ziploc freezer bag,  taking out only what you need. If using the pesto to dress pasta, mix a little hot water into the pesto to improve the mixing ability. (other flavors follow)


2 large garlic cloves
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
1 tablespoon fresh winter savory
1 cup fresh parsley
1/3 cup grated parmesan cheese
½ cup walnuts
1/3 cup + 1 tablespoon olive oil


½ cup fresh oregano leaves
1 ½ cup fresh parsley
6 garlic cloves
½ cup grated parmesan cheese
½ cup walnuts or pine nuts
½ cup olive oil


½ cup fresh sage leaves
2 garlic cloves
½ cup grated parmesan cheese
1 ½ fresh parsley leaves
½ cup walnuts or pine nuts
½ cup olive oil

Georgia Middlebrook’s HOT CHICKEN SALAD

2 cups cubed cooked chicken
2 cups sliced celery
1 cup Hellman’s mayonnaise
½ cup toasted sliced almonds
2 teaspoons fresh lemon juice
½ teaspoon salt
chopped parsley, thyme and sage to taste
½ cup shredded sharp cheddar
1 cup croutons

Combine ingredients chicken through herbs and put in a greased baking dish. Sprinkle top with cheese and croutons. Cover with foil and bake at 450* for 20 minutes or until bubbly.




Mix 3 tablespoons fresh or 1 tablespoon dried lavender flowers with 2 cups boiling water. Allow to steep for 3-5 minutes and strain. Sweeten with honey to taste. Nice to sip when you have a headache. (Carolee’s Herb Farm, Indiana)


Sprinkle green grapes, orange slices and strawberries with lavender flowers and a splash or Grand Marnier. Let rest in refrigerator to chill and blend before serving on a bed of lettuce. (Carolee’s Herb Farm, Indiana)


To create your own lavender honey, heat light clover honey in a double boiler. Add dried lavender blooms and stir gently. Turn off heat, cover and allow to cool. Gently reheat the honey until it is liquid. Strain out the flowers and pour into a jar. Start with a small amount of lavender and adjust for your taste.
(Carolee’s Herb Farm, Indiana)


½ cup butter
1 cup sugar
1 large egg, beaten
¼ cup molasses
1 teaspoon dried thyme
1 ½ cup all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cloves
¼ teaspoon ginger

Preheat oven to325*. Cream butter with sugar; add beaten egg, molasses and thyme. Sift dry ingredients together and add to creamed mixture. Drop by teaspoon onto greased cookie sheet and bake for 10-12 minutes until golden. Will make @ 60 2-inch cookies. (Margy Mirick)

Nancy Moore’s MADELEINES

¾ cup sugar
1 cup all purpose flour
1 teaspoon vanilla
1 ½ sticks butter, melted and cooled
2 large eggs
1 teaspoon grated lemon rind

Use a food processor to mix these ingredients. First combine the sugar and lemon rind, then add the flour and everything else. Butter a Madeleine pan, pour or spoon the batter into the molds and bake in a preheated 425* oven for about 10-12 minutes. The cookies should not be browned, but more cake-like. Remove from oven, cool and remove from the pan. Sprinkle with confectioner’s sugar when cooled.


1 bunch arugula, thick stems discarded
1 bunch watercress, thick stems discarded
1 small (Kirby) cucumber, peeled, halved lengthwise, thinly sliced
1 sweet onion thinly sliced
1 avocado, diced
1 cup diced tomatoes
½ cup hard cheese, sliced
1 teaspoon coarse salt
2 cloves of garlic
1 lemon
½ teaspoon pepper
½ cup olive oil

Crisp the watercress by soaking in a bowl of ice water just before making. Spin dry before combining with other ingredients. For dressing, mash garlic and salt together in mortar until creamy; add squeezed lemon juice, pepper and oil. Whisk together; combine salad ingredients and toss with dressing.


1 ½ cup dried navy beans
¼ cup olive oil
1 sweet onion, finely chopped
1 bag of baby spinach
½ cup chopped sun-dried tomatoes
½ lb. fresh mozzarella cut in ½ inch cubes
½ cup pitted black olives
sea salt and freshly ground pepper
¼ cup red wine vinegar
3 garlic cloves, minced
1 teaspoon Dijon mustard
2 tablespoons chopped fresh oregano
¾ cup extra virgin olive oil
salt and pepper

Combine dressing ingredients in a jar, shake until emulsified and store in refrigerator.
To quick soak the beans: place beans in a large pot with water to cover by three inches and bring to a boil. Reduce the heat and simmer, uncovered, 45 minutes to one hour. Remove from heat, drain and rinse. Return to pot, cover with water again by 3 inches; bring to boil, lower heat and simmer uncovered 1-2 hours or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.
Heat the oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.
Toss the beans, onion, spinach, tomatoes, mozzarella and olives in a large bowl with the vinaigrette. Season with salt and pepper. Serve immediately or cover and refrigerate up to one day. If refrigerating, add the spinach just before serving.

Claudia Van Nes’ LAVENDER TEA

2 cups crumbled dried lemon verbena
1 cup crumbled dried spearmint or peppermint leaves
½ cup dried lavender blossoms

Combine and use 1 teaspoon per cup of boiling water. To make teabags: fill empty tea bag about 2/3 full with well-dried herb mixture. Press closed with a warm dry iron. To add a label: loop over a piece of embroidery thread. Slip loose ends into filled teabag and press. Write name of tea with indelible pen on two self-adhesive stickers and stick them back-to-back over looped end of thread.
Sources for sealable tea bags: and


1 pound granulated sugar
¼ cup fresh or dried lavender buds

Mix sugar and lavender and store in an airtight, dry container.
As you need it, sift the sugar to remove the buds. The sugar will become more fragrant the longer it sits. (from Denise Lemay, Stockbridge Herbs & Stitches)


This recipe makes two tortes. If only one is needed, divide the ingredients in half or make the two cakes and freeze one for future use. It will keep in the freezer for 3 months. Just take it out, defrost it, and make the frosting and filling.

3 cups flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups lavender sugar
1 ½ sticks unsalted butter
4 large eggs
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
2 tablespoons lavender buds, finely ground in a spice grinder
1 teaspoon vanilla
1 ¼ cups buttermilk
¼ cup finely chopped crystallized ginger
lavender infused whipped cream (recipe to follows)
lemon lavender cream cheese frosting (recipe follows)

Preheat the oven to 350*. Grease two 10x15 jelly roll pans. Line the bottom of each pan with parchment paper. Put aside. Combine flour, ginger, baking powder, baking soda, and salt into a medium bowl. Combine sugar and butter in a large bowl and beat with an electric mixer until smooth. Add one egg at a time, beating well after each addition. Beat in the orange and lemon zests, lemon juice, lavender and vanilla.
Beginning with dry ingredients alternately beat in the flour and buttermilk in two or three additions each. Incorporate well. Stir in the crystallized ginger. Pour half of the mixture into each pan and smooth the top. Bake for 15-20 minutes until light gold and springy. (May need to cook one pan at a time). Cool in the pans 10 minutes. Turn each cake out onto a wire cooling rack and let cool to room temperature. To make torte layers, cut each cake into quarters, cutting through the parchment paper as well. At this point, you can stack the layers and wrap them in plastic wrap and freeze for future use or refrigerate for up to three days before assembling the torte.

Whipped Cream:
2 cups heavy or whipping cream
¼ teaspoon kosher salt
½ cup sugar
1 teaspoon pulverized lavender buds

Slowly whip the cream and salt until it begins to thicken. Gradually increase the speed of the mixer as it thickens. Continue to whip until soft peaks form. At this point, gradually add the sugar and lavender until well incorporated. Refrigerate until ready to assemble the torte.

12 ounces of cream cheese, room temperature
2 sticks unsalted butter, room temperature
2 teaspoons grated lemon zest
3 tablespoons freshly squeezed lemon juice
1 ¼ teaspoon vanilla
4 ¾ cups confectioners’ sugar

In a large bowl, combine the cream cheese, butter, zest, juice and vanilla. Beat with an electric mixer until smooth. On low speed, gradually beat in the confectioners’ sugar and continue to beat until smooth and spreadable.

To assemble the cake: remove cake and whipped cream from the refrigerator. (If cake is frozen, remove from the freezer the night before and let thaw in the refrigerator). Unwrap the cake layers. Place one layer on a cake plate, peel off the parchment paper, and spread with 1/3 of the whipped cream. Continue to do this with the next two cake layers. Place the final layer on top of the third completed layer. Gently press sides together to “square up” the torte. Frost freely with cream cheese frosting and garnish with additional whipped cream and ginger. Each torte will generously serve 12 people. This recipe looks labor intensive but it’s not. (Denise Lemay, Stockbridge Herbs & Stitches)


Recipes from Stockbridge Farm (


3-ounce log of soft chevre
8 ounces softened cream cheese
1 large clove garlic, crushed and chopped
1 tablespoon EACH of fresh chopped lavender flowers, rosemary, savory, marjoram, oregano and fennel fronds/seeds

Mix everything together and serve on crackers or bread


½ cup short grain rice
6 cups chicken stock
1 ½ lemons
2 whole eggs, plus one yolk
salt and pepper to taste
¼ cup chopped fresh oregano or marjoram

Bring the rice and chicken stock to a boil in a heavy pot. Cover and reduce heat to simmer. Cook for 15-20 minutes and remove from heat. Whisk juice from the lemons with eggs. Lift several spoonfuls of hot stock out of the pot and slowly drizzle it into the egg mixture, whisking continually. Gradually pour all the egg mixture into the stock, whisking continuously. Stir in the oregano or marjoram and serve hot or at room temperature.


2 medium sized cucumbers
1 cup buttermilk
¼ cup chopped fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh dill
6 fresh mint leaves
¼ teaspoon chopped fresh tarragon
2 teaspoons fresh squeezed lemon juice
1 ½ cups plain yogurt
3 tablespoons chopped fresh dill or mint for garnish

Peel cucumbers if desired, though the peel adds color to the soup. Cut cucumbers in half and scoop out the seeds. Cut into chunks. Place cucumbers, buttermilk, herbs and lemon juice in blender. Process until smooth and transfer to a bowl. Whisk in yogurt and chill well before serving. Garnish with dill or mint.


1 cup apple cider vinegar
2 cups brown sugar
4 pounds rhubarb
½ cup peeled fresh ginger
4 large cloves garlic
1 cup yellow raisins or currants
1 teaspoon kosher salt

Cut rhubarb in ½ inch cubes and thinly slice the ginger and then julienne it. Peel the garlic and finely mince. Place the vinegar and brown sugar in a stainless steel pot. Add the rhubarb and remaining ingredients and bring to boil. Immediately reduce the heat and bring down to a simmer. Cook, stirring occasionally until mixture thickens. Remove from heat and bring to room temperature. Refrigerate for up to three days or freeze for up to three months.


6 carrots, peeled and sliced 1/8 inch thick
¼ cup chopped fresh mint
¼ cup lemon vinegar or lemon juice
2 tablespoons olive oil
2 tablespoons vegetable oil
1 tablespoon Dijon mustard
salt and pepper to taste

Steam carrots until tender crisp 5-7 minutes. Drain carrots and mix with the vinegar, oils, mustard, salt and pepper. Cover and cool in the refrigerator for at least 30 minutes. To serve, bring carrots to room temperature and sprinkle with fresh mint.


4 cups + 1 tablespoon all purpose flour
2 tablespoons baking powder
2 teaspoons salt
¾ pound cold, unsalted butter
4 eggs, lightly beaten
1 cup heavy cream
½ pound extra sharp cheddar cheese, diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon milk for egg wash

Preheat oven to 400*. Combine 4 cups of flour, baking powder and salt in bowl of mixer. Add butter and mix on low speed until butter is in pea-sized pieces. Mix eggs and cream and ad to flour. Combine ingredients until just blended. Toss the cheese, dill and remaining 1 tablespoon of flour together. Add to dough and mix to incorporate. Empty the bowl onto a well-floured surface and knead for a minute until cheese and dill are well incorporated. Roll dough ¾ inch thick and cut into 4-inch squares and then in half diagonally to make triangles. Brush tops with egg wash. Bake at 400* for 20-25 minutes.

Peggy Stanwood’s GINGER COOKIES

2 sticks unsalted butter
1 cup brown sugar, tightly packed
1 egg, beaten
1 cup flour
1 teaspoon baking powder
2 tablespoons fresh ginger, peeled and grated

Preheat oven to 350* and butter a cookie sheet. Cream butter and sugar. Beat in the egg. Sift the flour and baking powder together and stir into the mixture. Add the grated ginger and mix well. Drop small balls of dough, the size of grapes, from a teaspoon onto a prepared cookie sheet, spacing fairly far apart. Bake for 6-8 minutes or until the edges begin to brown. Watch carefully. Remove from oven and let cool 2-3 minutes before removing to a cooling rack. The cookies are delicate and will get soggy so use them the day they are made. They are difficult to make in humid weather. If the dough is too runny, add a bit more flour to correct the consistency.


4 pounds asparagus, trimmed
3 tablespoons olive oil
six 7x6 ¼ sheets of no-boil lasagna
¼ cup unsalted butter
¼ cup flour
1 ½ cups chicken broth
½ cup water
7 ounces mild goat cheese
1 teaspoon grated lemon zest
1 2/3 cup freshly grated Parmesan cheese
1 cup heavy cream

Cut the tips off each asparagus spear and reserve them. In each of two large shallow baking pans toss half the asparagus stalks with half the oil, coating them well and roast them in a preheated 500* oven, shaking the pans every few minutes for 5-10 minutes or until crisp tender. Sprinkle the asparagus with salt to taste and let it cool. Cut the roasted asparagus into ½ inch lengths and reserve. In a large bowl of cold water let the sheets of lasagna soak for 15 minutes or until they are softened. In a saucepan melt the butter, add the flour and cook the roux over moderately low heat, stirring for 3 minutes. Add the broth and the water in a stream, whisking. Simmer the mixture for 5 minutes and whisk in the goat cheese, the zest and salt to taste, whisking until the sauce is smooth.
Drain the pasta well; arrange 1 sheet of it in each of 2 buttered 8 inch square baking dishes, and spread each sheet with ¼ of the sauce. Top the sauce in each dish with ¼ the reserved roasted asparagus and sprinkle the asparagus with parmesan; repeat, ending with a sheet of lasagna. In a bowl beat cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips on top of pasta sheet, spoon the cream over it, spreading it with the back of the spoon and the remaining 1/3  cup parmesan over the tops. Bake the lasagna in the middle of a preheated 400* oven for 20-30 minutes or until golden and bubbly. Let stand 10 minutes before serving. Serves 8.

Chicken Salad (from Martha Stewart)
1 T. olive oil
1 lb. boneless, skinless chicken breatst
Kosher salt and black pepper
¾ c. plain nonfat yogurt
1 T. Dijon mustard
2 T. snipped chives
1 T. chopped fresh tarragon
1 Granny Smith apple, ¼ in. dice
Juice of ½ lemon
1 small fennel bulb, finely diced
2 stalks celery, finely diced
2 c. red seedless grapes, halved
6 slices pumpernickel bread (opt.)
1 bunch watercress, tough stems removed
Heat oil in a large skillet over medium- high heat.  Season chicken with salt and pepper and add to hot skillet. Reduce heat to medium and cook until chicken is cooked through, about 6 minutes per side. Remove from pan and set aside.  In a bowl, combine the yogurt, mustard, chives and tarragon, seasoning with salt and pepper. In a bowl combine apple and lemon juice then add fennel, celery and grapes. Cut the reserved chicken in ½ in. pieces and add to the salad with the yogurt dressing, stirring to combine. If wanted, serve on pumpernickel bread, open-faced, and topped with watercress.
Serves 4

Orzo Salad with Watermelon and Feta
1 c. uncooked orzo
2 c. diced fresh seedless watermelon
½ c. crumbled feta cheese
1 T. extra virgin olive oil
½ c. thinly sliced basil
1/8 tsp. black pepper
1 tsp. salt
Bring large pan of salted water to a boil and add orzo. Cook until done, about 8-10 min.  Drain orzo and rinse under cold water. When cool, toss with remaining ingredients and serve.
Serves 6

Basil Lemonade (BH&G 6/09)
12 c. cold water
2 12 oz. cans frozen lemonade concentrate, thawed
1/3 c. sugar
¼ c. fresh lime juice
½ c. packed basil leaves, torn
Lemon slices and fresh basil (opt.)
In extra- large bowl or pitcher combine water, thawed lemonade, sugar and lime juice. Stir well to combine and add basil leaves. Cover and refrigerate 8 hours. Strain into serving container, discarding basil leaves. Chill for up to 3 days. Serve over ice with lemon slices and fresh basil.
Serves 12

Chocolate Zucchini Cake (Chatham Cookie Manor, Gourmet 7/84)
2 oz. unsweetened chocolate
1 ½ c. all purpose flour
¾ tsp. double acting baking powder
½ tsp. baking soda
½ tsp. salt
2 large eggs, beaten lightly
1 ½ c. sugar
¾ c. vegetable oil
1 ½ c. loosely packed grated zucchini
½ c. chopped walnuts
8 oz. cream cheese, softened
½ c. unsalted butter, softened
1 lb. confectioners’ sugar, sifted
1 tsp. vanilla
2/3 c. Dutch-process cocoa
Line 2 buttered 8-inch cake pans with waxed paper, butter and dust with flour. In double boiler or microwave, melt chocolate. In a large bowl combine the flour, BP, BS and salt; beat in the eggs, then stir in the chocolate, mixing well. Beat in the sugar and the oil, then stir in the zucchini and walnuts. Divide the batter evenly between the two pans. Bake in a preheated 350* oven for 25-35 minutes. Cool completely before frosting.
To make the frosting, combine all ingredients in a bowl and beat with a hand mixer until light and fluffy.

Makes About 72
Humidity is the archenemy of lace cookies, so try to make them on a dry day.  Otherwise, they will absorb too much moisture and be chewy instead of caramelized and brittle.
These delicate cookies are known to be difficult in one crucial respect: they tend to stick to the pan, bunching and tearing when you attempt to remove them.  Elimination of eggs is recommended since the liquid protein can make the cookies stick.  Eggs tend to puff the cookies, preventing a gossamer-thin brittle texture.  Using parchment paper makes a big difference in how well the cookies came off the sheet.  It is important to measure the amount of time the cookies are allowed to sit on the baking sheet once out of the oven.  After cooling on the sheet for one or two minutes, the cookies are just starting to firm up. That’s the time to get the cookies off the sheet for perfect lace cookies without any sticking. 
¾ cup packed (5 1/2 ounces) dark brown sugar
8 tablespoons unsalted butter
½ cup light corn syrup
½ cup pecans, chopped fine
6 tablespoons all-purpose flour
1 tablespoon heavy cream
1 teaspoon vanilla extract
¼ teaspoons salt

  1.  Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.  Bring brown sugar, butter and corn syrup just to boil in medium saucepan over medium heat, 5 to 6 minutes, stirring frequently. Off heat, beat in pecans, flour, cream, vanilla and salt until smooth.
  2. Drop 6 rounded teaspoons of batter 3 inches apart on each prepared baking sheet. Bake 1 sheet at a time until cookies spread thin, turn deep golden brown, and bubbling has subsided, 6 to 7 minutes, rotating baking sheet halfway through baking.
  3. Let cookies cool and firm up slightly on baking sheet for 1 to 2 minutes.  Transfer to wire rack to cool.  Repeat with remaining  batter.  


Both soups below have been served at unit meetings. The second one was served at the October 2014 meeting. I added cinnamon to taste to both of them. KD

Red Lion Inn Squash Bisque

5 Tb. Butter
1 Chopped Onion (medium)
2 lb. Butternut Squash cut in half, peeled and seeded, ½ inch diced
1 qt. Apple Cider
1 pinch Powdered Ginger
1 pinch Ground Nutmeg
½ cup Heavy Cream


Melt butter in large heavy saucepan over medium heat.

Add onions and sauté until tender, about 5 minutes.

Add apple cider, seasoning and squash.

Cover and simmer until squash is tender, about 20 minutes.

Working in batches, puree soup in blender until smooth.

Return to pan and stir in cream.

Bring soup to simmer. Season with salt and pepper.

Yield: 8-10 servings

Butternut-Cider Bisque from the Red Lion Inn



  1. Heat the oil in a large pot and saute the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes. Add the squash and thyme and saute until all of the vegetables are coated with oil, about 2 minutes. Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes. Remove from heat. Puree the mixture, in small batches, in a blender on medium speed until smooth and well blended. Place the pureed mixture into another pot and stir in either the cream, cider or stock to achieve the desired consistency. Add the salt and black pepper. Heat gently and serve.