Monday, June 02, 2008

Solstice Recipe's

A fine Midsummer celebration either solo or for family and friends is to visit a farmer's market and gather all the ingredients for your feast. It supports local farmers and leaves a kinder, gentler footprint on our Mother Earth.

Sparkles Bee

Solstice Herb Bread

3 C. flour

1 tbsp. sugar

1 tsp. salt

1 pkg. dry active yeast

2 tbsp. chopped fresh chives

2 tsp. chopped fresh rosemary

1 tsp. fresh thyme

1 1/4 C. hot water

2 tbsp. Crisco

Mix 2 cups of the flour, sugar, salt and yeast in a large bowl. Add herbs, water, and Crisco. Beat slowly, stirring in remaining cup of flour until smooth. Scrape batter from sides of bowl and let rise in a warm place for 35 minutes or until it doubles in bulk. Punch down and beat with a spoon for about 15 seconds. Place dough in a greased loaf pan, patting down and forming a loaf shape with your hands. Cover and let rise again for about 30 minutes or until it again doubles in bulk. Bake at 375 for 40-45 minutes. Brush top with butter or margarine and remove from pan to cool.


3 eggs

1 and 1/3 cups honey

1 and 1/3 cups sugar

1 cup strong coffee or 2 tsp Vanilla extract

2 teaspoons baking powder

3 tablespoons margarine

1 teaspoon baking soda

4 cups flour

1 teaspoon cinnamon

Preheat oven to 325 degrees.

Grease and flour a 9x13 inch pan.

NOTE: Can use Pam or one of those spray cooking oils (no calories) and don't flour the pan. I've done this with both with the cupcakes and the bundt pan. The cakes came out beautifully. Beat eggs and honey together. Add sugar and mix again. Mix coffee with baking powder; add the margarine to the egg mixture. Add baking soda, flour, cinnamon and beat together well. Bake at 325F for 55 minutes to 1 hour. Cake is done when toothpick stuck into it comes out dry. For the cupcakes the time was around 30 minutes

4 cups watermelon, seeds removed

Simple syrup, to taste
2 tablespoons lemon juice
1 cup Vodka
2 ounces melon liquor
4 lemon twists, for garnish

In a food processor, puree the watermelon flesh. Pour the pureed watermelon into empty ice cube trays and freeze for at least 4 hours. In a blender combine the frozen watermelon cubes, simple syrup to taste, lemon juice and vodka and blend until smooth. Pour into 4 frozen martini glasses and garnish with a lemon twist.


2 Tablespoons Grated Orange Rind

3 Tablespoons Powdered Sugar

1/2 cup Unsalted Butter, at room temperature

1 Tablespoon honey

Combine the orange rind, powdered sugar, butter and honey in a small bowl and blend until well mixed. Chill slightly and serve with scones or biscuits.

Blackberry Spinach Salad

3 cups baby spinach,

1 pint fresh blackberries (rinsed & dry)

6 ounces crumbled feta cheese

1 pint cherry tomatoes halved ,

1 green onion, sliced

1/4 cup finely chopped walnuts

1/2 cup edible flowers

In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers. Makes 8 servings