Combine honey & butter, mixing until well creamed. Blend in flowers. Use on pancakes, waffles or muffins.

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1 Anise Hyssop-Honey Butter 1/2 c honey 3/4 c butter, room temperature 2 T chopped anise hyssop flowers Combine honey & butter, mixing until well creamed. Blend in flowers. Use on pancakes, waffles or muffins. Lavender Fudge Ingredients: 18 oz chocolate chips ( I usually mix semi-sweet and milk chocolate; 1 12 oz bag of semi-sweet and ½ 12oz bag of milk chocolate, but whatever your taste is) 14 oz can sweetened condensed milk 1 T dried or 3 T fresh lavender flowers 3 T butter Place lavender flowers in a blender or food processor and grind until they are as small as possible. Place all ingredients in a double boiler over medium heat. Stir until melted and well blended. Place in a lightly greased 9x13 inch pan. Cover and place in refrigerator for several hours or overnight. Cut into small pieces and wrap pieces in waxed paper. Enjoy! Apricot Sage Cookies Prep: 30 minutes Bake:10 minutes Oven: 375 F Ingredients: 1 3/4 C. all purpose flour 1/3 C. sugar 1/4 C. yellow corn meal 1/2 C. butter 2-3 Tablespoons snipped fresh sage 3 Tablespoons milk Apricot spreadable fruit Prep: 1. Heat oven to 375 F. In a bowl stir together flour, sugar, and cornmeal. Using pastry blender, cut in butter until mixture resembles fine crumbs. Stir in sage.

2 Add milk. Stir with fork to combine, form into ball. Knead until smooth. Divide in half. 2. On lightly floured surface, roll half the dough at a time to 1/4 inch thickness. Using 2-inch round cookie cutter, cut out dough. 3. Place cutouts 1 inch apart on ungreased cookie sheet. Bake about 10 minutes or until edges are firm and bottoms are very lightly browned., Transfer cookies to wire rack. Cool. 4. Spread bottoms of half the cookies with spreadable fruit. Top with remaining cookies. Makes 20 sandwich cookies. To Store: Place in layers separated by waxed paper in an airtight container, cover. Store at room temperature up to 3 days. Or freeze unfilled cookies up to 3 months. Thaw cookies, fill with spreadable fruit. Each cookie: 123 calories, 5 g fat, 12 mg cholesterol, 1 gr pro. Herb Vinaigrette Tarragon vinaigrette You can use wine vinegar, wine vinegar, freshly squeezed lemon juice or balsamic vinegar (the latter can overwhelm some herbs) 1 tsp minced or pressed garlic or 2 whole cloves use ¼ cup fresh basil, chives, cilantro, dill mint or tarragon depending on the type of vinaigrette you prefer ADD to: ⅓ cup vinegar 1 tsp sugar1/2 tsp freshly ground pepper ⅔ cup extra virgin olive oil Blend in a blender or by hand. Use immediately or store Herb Vinaigrette. Rosemary cookies 1 cup butter 1 cup oil 1 cup sugar 1 cup confectioner s sugar 2 eggs 1 tsp vanilla 1 teaspoon cream of tartar 1 teaspoon baking soda 4 cups flour

3 Combine all in mixer add more flour if dough is sticky one tabs at a time. Add 2 tabs chopped fresh rosemary. Make ball of desired size flatten with a glass dipped in sugar. Bake at 375 time varies with size cook for 6 minutes rotate and cook 2-4 more min. Raspberry mini muffins Preheat oven to cups flour 2 tsp baking powder ½ tsp salt Mix together and set aside ½ cup butter softened ¾ cup sugar ½ cup brown sugar 1 tsp vanilla ½ cup milk Cream together in mixer add two eggs to creamed mixture. Add ½ the milk and slowly mix in the flour mixture followed by the rest of the milk. Add 2 cups fresh or frozen raspberries crushed and drained and then the remaining ½ cup whole. Add the ¼ cup mint leaves chopped. Cook on only top shelf for 15 to 20 min. Lemon thyme cookies 2 ½ cups flour 1 tsp cream to tartar ½ tsp salt 1 cup butter, softened 1 ½ cups sugar 2 eggs 1 tbs dried lemon thyme dried...i found the dried did not flavor much and used more fresh than is called for. Mix dry ingredients together. Cream butter and sugar and stir in lemon thyme. Mix together and refrigerate several hours or overnight.

4 Roll into 1 inch balls and flatten slightly with a spoon. Bake in 350 degree oven for 10 min. Boursin (Cream cheese mixed with herbs, vary depending of what you have and like) 8 oz cream cheese, softened 1 T fresh lemon juice 1 large or 2 small cloves of garlic ½ tsp Worcestershire sauce, if desired ½ tsp dry mustard 1 T fresh chives, finely chopped 1 T fresh parsley, finely chopped 1 tsp each fresh basil, thyme, sage, oregano, marjoram and rosemary finely chopped Beat cheese until light and fluffy. Add next four ingredients and mix well. Mix in herbs with a wooden spoon. Refrigerate in a covered container. Bring to room temp for serving. Options are to add ground cayenne pepper and/or to shape into ball and roll in coarsely ground black pepper. Herb Vinegar 1C, firmly packed, fresh clean, dry herb (minimum amount, more preferred) 3-3 ½ C vinegar Using a wooden spoon pack the herbs in a dry sterilized quart jar (vinegar should not come into contact with metal). Fill the jar to within one inch of the top. With a wooden spoon push down and bruise the herb leaves. Shake to remove air bubbles. Cover first with plastic wrap when using metal lid. Label each jar to indicate herbs used. Store in a warm, dim place for 4-6 weeks, shaking the mixture every few days. When satisfied with the flavor, strain through a plastic colander to remove herbs which will be discarded. Strain vinegar through paper coffee filters until paper is clean. Pour vinegar into hot dry, sterilized bottles.

5 Lemon Verbena Pound Cake 1 C cake flour ½ tsp baking powder ¼ tsp salt 3 T lemon verbena leaves, finely chopped 1 T grated lemon zest ½ C unsalted butter, softened 1 C sugar 3 large eggs 1 tsp vanilla 2 T milk 2 T fresh lemon juice Glaze ½ C confectioner s sugar 1 T fresh lemon juice Butter and flour an 8x5x3 inch loaf pan. Tap out excess flour. In a medium bowl, combine flour, baking powder, salt, lemon verbena leaves and zest. In a large mixer bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, beating after each addition. Beat in vanilla. Blend in half of flour mixture. Beat in milk and lemon juice. Add remainder of flour and mix until just combined. Pour batter into pan, push into corners & smooth top. Bake at 325 for minutes or until a tester comes out clean. Cool cake in pan for 15 minutes, then turn out onto plate, cool completely. Drizzle glaze over cake. Herb infused iced tea Fresh mint, as desired, at least 8 sprigs 6 inches long 1 quart water 4 tea bags Bring water to boil. Remove from heat add mint, let steep 5 minutes. Add tea bags, let steep 15 minutes. Pour water into pitcher and add 1 quart water to mint and tea bags in pan. Let sit 15 minutes or so.

6 Pour into pitcher. Sweeten with sugar or artificial sweetener or a combination of both. Other herbs can be used, lemon balm or lemon verbena for example. Classic Pesto Sauce - from Abby Mandel's Cuisinart Classroom (1982) Ingredients: 2 large garlic cloves, peeled 3 ounces [85g] very good Parmesan cheese, at room temperature (for food processor, cut into 1" [2.5cm] cubes), otherwise freshly grated 2 firmly packed cups fresh basil leaves 1-2 teaspoons salt (optional, but if you omit, be sure to salt the pasta water or it will taste flat)) 1/4 cup pine nuts [1 ounce/ 30g] 1 cup [24cl] oil, preferably 3/4 cup [18 cl] safflower oil and 1/4 cup olive oil, combined If using a food processor: With the metal blade in place, start the machine, and then mince the garlic by dropping in through the feed tube. Add the cheese and chop it by turning the machine on and off until it is somewhat fine, but don't let it get warm from the machine by over-processing it. Add the basil, salt and pine nuts and mince them by turning the machine on and then off about 8 times. When all is fairly uniformly chopped, with the machine running, drizzle the oil through the feed tube in a thin, steady stream. Process the mixture until it is well blended. If making it by hand: (you'll use a little less oil) Start chopping the garlic and about 1/3 of the basil leaves. When this is loosely chopped, add more basil and chop some more, then add the rest and chop some more. Try to develop a rhythm of scrape and chop, gather and chop. When it has become a fine mince, add about half the pine nuts, chop; add half the Parmesan, and the salt, chop; add last of the pine nuts, chop; last of the Parmesan, chop. At the end you want a chop so fine that you can press it into a basil "cake". Transfer it to a bowl a little bigger than the cake and cover it with some of the oil - just few tablespoons. Set it aside or refrigerate until you are ready to use it. Just before serving give the pesto a quick stir and then stir in some more oil to get it to the consistency of a good, coarse mustard. This makes enough for 6 servings of pasta. Can also be mixed into a little pasta water and just tossed with the pasta, which makes a good base for pasta salad. Other uses, mix a little into some mayonnaise for a gourmet sandwich spread; blend some into cottage cheese or ricotta for a delicious side dish or dip/spread; use it to flavor the ricotta filling in lasagna for extra flavor kick; add a dollop to

7 tomato soup, with or without sour cream, and garnish with fresh chopped parsley or chives. Note: This sauce keeps for months if covered with a thin coat of oil and refrigerated. Just make sure all the sauce is covered. It can also be frozen. Freeze it in plastic ice cube trays, then transfer frozen cubes to an airtight plastic bag. Defrost in amounts needed. If basil plants are very full, this recipe can be doubled or tripled, as needed. Basil Vinaigrette 6 T white wine vinegar 4 tsp Dijon mustard 2 clove garlic, crushed Freshly ground pepper 1 1/3 c olive oil 4 T fresh basil leaves, minced Combine vinegar, mustard, garlic and pepper in a processor. Process until smooth. With motor running, add olive oil in a steady stream to blend thoroughly. Add the basil, stir, and then process for a couple of seconds only. Place in a container that can be tightly covered. Refrigerate. Herb Butter ½ C butter, softened Few drops of fresh lemon juice 1-4 T finely minced fresh herbs Cream butter; blend in lemon juice and herbs. Cover and store in refrigerator up to one month or freeze. Parsley and chives are blending herbs; use some of each in combination with one or more of the following: thyme, basil, oregano, tarragon, chervil, savory or sage. Use on bread, vegetables, grilled meats and fish, popcorn, sauces or eggs. Herb Jelly

8 3 c fruit juice or water 1 c fresh herb 2 T fresh lemon juice or vinegar 1 package powdered pectin (1 ¼ oz) 4 C sugar ½ tsp butter 3-4 drops food coloring if desired To make herbal infusion: Combine the 1 c herb with water or fruit juice and heat to the boiling point but do not boil. Take off heat and cover pan. Let steep 20 minutes. Strain the liquid through a coffee filter paper, squeezing the herbs left in the paper. To make jelly: Place the 3 cups of herbal infusion in a large pan. Mix in lemon juice or vinegar, food coloring, if desired, and pectin. Mix well. Put over high heat, stirring constantly, until mixture comes to a full rolling boil that cannot be stirred down. Mix in sugar and butter. Continue stirring, return to full rolling boil and boil hard for exactly one minute. Remove from heat. Stir and skim off foam with metal spoon. Immediately pour into hot sterilized jars. Seal. Yield is about 40 ounces. Combinations of fruit juice and herbs to try are: apple juice and either mint or sage; purple grape juice and thyme.