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If you would like to incorporate essential oils into your holiday plans, here are some recipes sure to please!

 

Old German Rose Water Sugar Cookies

Thanks to the Flower-Recipe E-Group for this recipe.

  • 1 c. sugar
  • 1/2 c. butter
  • 1 egg yolk
  • 1 1/2 tsp. vanilla
  • 1 1/2 tsp. lemon extract
  • 1/2 tsp. baking soda
  • 1/2 c. sour cream
  • 1 1/2 tsp. rose water (ie, Rose Hydrosol)
  • 1/8 tsp. salt
  • 3 c. flour

Cream sugar and softened butter until smooth. Beat in yolk and flavorings. Combine baking soda and sour cream and stir into sugar mixture. Stir in rose water. Sift salt and flour; mix with batter. Roll out on floured surface and cut with cookie cutter.

Bake on greased sheets in preheated 325 degree oven for about 15 to 20 minutes. Cooking time may shorten if cookies are small. This recipe has been enjoyed since 1850.

This version will give a very subtle rose flavor. If you want the flavor more pronounced, add a single drop of rose otto. (And I always use two or three drops of our organic Lemon oil in any recipe calling for lemon extract. I think the extract is yucky stuff ;)


Orange Melt Aways

  • 1 Cup soft Butter or Margerine (I use butter!)
  • 2 Cups sifted Confectioners Sugar (divided!)
  • 1 1/4 Cup UNSIFTED flour
  • 3/4 Cup Corn Starch
  • 3 Tablespoons Orange Juice
  • 3 drops Sweet Orange or Blood Orange Essential Oil.


Cream butter with Essential Oil.  Add 1/2 cup confectioners sugar and beat until fluffy.
Beat in Flour and Corn Starch until smooth.  Cover and chill for at least two hours.
(Overnight is better!)

Preheat oven to 325 degrees F.
Roll the chilled dough into 1 inch balls, and place on an UNGREASED cookie sheet.
Bake the cookies for 8 to 10 minutes until firm and barely golden.  Cool slightly (they
will be very fragile) and remove to a wire rack to finish cooling.

Mix remaining 1 1/2 cup confectioners sugar with the 3 Tablespoons Orange Juice.
Put wax paper under the cookies on the rack, and spoon the orange glaze over them.
Let dry.

Makes approximately 3 1/2 dozen cookies that freeze well, so you can make them now
to serve in two weeks. 


Rose Cake

My mother's old Hot Milk Sponge Cake recipe, with a very special touch:

Butter and flour a 9 inch round cake pan. Preheat oven to 350 degrees

  • 2 Eggs
  • 1 teaspoon Vanilla

Beat together until eggs are light, fluffy and thick.

Beat in

  • 1 Drop Pure Rose Otto (I used Bulgarian)
  • Beat in 1 Cup Sugar beat until smooth.

Sift together

  • 1 Cup Flour
  • 1 Teaspoon Baking Powder
  • 1 dash salt

Stir into the egg mixture. Will be VERY thick.

Heat until the butter melts

  • 1/2 cup milk
  • 1 Tablespoon butter

Add the hot milk mixture to the batter, stir it QUICKLY together, (work fast here, because the hot milk will start the baking powder rising before the cake is in the pan.) Stir together quickly, pour into prepared pan and into the hot oven. Bake for 20-25 minutes until golden brown and the cake tests done.

Cool upside down on a rack.  Split the cooled cake in half to make two  layers. Fill with either Raspberry Jam or, if you are among the really lucky ones who have some, with some Rose Petal Jam.

Sift some confectioners sugar over the top.


Quick and Easy Lemon Pie

Crust:

  • 2 cups crushed biscuit (he means Cookies for our American readers.)
    **I'd use either graham crackers or gingersnaps.
  • 125 gram butter.  (4.4 0unces)

Melt butter, add to crushed biscuits. Press into spring form pan.

Filling:

  • 250 gms cream cheese,  (8 ounces)
  • 1 tin sweetened condensed milk
  • half cup of lemon juice

Beat cream cheese, gradually add condensed milk, then lemon juice. Add 1-2 drops Bc oil (Lemon Myrtle), stir. Pour into shell and chill.

No, this is not advocating internal use of Bc oil - it's a flavouring, and we only try it at home. And I like it.

(my note...I've used both our organic lemon rind oil and the Lemon Myrtle oil in lemon meringue pies...both are wonderful...and save my knuckles!)

-From my favorite Australian Distiller


Rose Wine

If you are a white wine lover, add a teaspoon of our Rose Hydrosol to a glass of chilled dry white wine, for a romantic dinner a deux.


Mint Recipe

  • 1 1 lb. box 10X sugar (Confectioners)
  • 2 tablespoons softened butter or margarine
  • 2 tablespoons shortening
  • 1 teaspoon butter flavoring (don't leave this out - I have and they are just not the same)
  • 2 tablespoons hot water
  • 8-10 drops Peppermint essential oil
  • 2-3 drops food coloring

Pour the first 3 ingredients together in a medium to large bowl in the hot water add a few drops of food coloring
8 to 10 drops of eo - (I guess you could use spearmint, and maybe even rose) and the butter flavoring. Add to bowl and mix together with your hands until you have a very stiff dough. Press into mold\molds.

Makes 75 to 100 mints depending on the size of your mold

-from my friend Cathy Baskin (soap maker extraordinaire)


 

 

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