Geranium Cooler
Rose Geranium Syrup
Rose Geranium Pudding Cake
Rose Geranium Madeira Cookies
Rose Geranium Muffins
Scented Geranium Cake
Rose Geranium Jelly
Rose Angel Cake
Rose Geranium Cookies



Geranium Cooler

3 leaves From a rose-scented variety
3 leaves From a peppermint-scented variety
1 leaf of any scented variety to be used as a garnish or decoration
6 whole cloves
2 tea-bags
A very small pinch of salt, not enough to taste
Sweetening if desired

Pour 1 cup boiling water over all the ingredients, cover and infuse for
five minutes. Sweeten to taste, perhaps with honey. Strain, cool and
chill, and serve over crushed ice with a leaf in each of the two
glasses. Cool and refreshing for a hot summer's day. Servings: 2.
From: Geraniums and Pelargoniums by Jan Taylor

http://www.jenefer.net/recipes.htm




Rose Geranium Syrup

2 1/2 cups water
2 cups sugar
1 handful rose geranium leaves

Place water and sugar in a deep saucepan; stir until dissolved. Boil 5
minutes without stirring. Remove From heat, add rose geranium leaves,
cover, and steep 10 minutes. Strain syrup into a clean pan and boil for
30 seconds. Remove From heat. Add a few drops of red coloring and pour
into sterilized jars. Will keep 6 to 9 months in refrigerator. Use this
in hot tea over vanilla ice cream or puddings, or as a marinade for
fruits.

Mary Peddie, Rutland of Kentucky. From: Growing and Using Scented
Geraniums by Storey Communications, Inc.

http://www.jenefer.net/recipes.htm





Rose Geranium Pudding Cake

3 eggs
2 teaspoons grand lemon peel
1/4 teaspoon rose geranium sugar
1/2 teaspoon sugar
1 cup milk
3 tablespoons flour
1/4 cup lemon juice

Beat egg yolks until foamy. Mix in peel and sugars. Add alternately:
milk, flour, lemon juice. Fold in stiffly beaten whites. Butter a two
quart casserole. Put four large rose geranium leaves in the bottom and
pour in batter. Place in a deep pan of water and bake at 350 degrees
for 1 hour. Cake will be on top and a thick sauce underneath.

>>From Herb Cookery, Volume I by the Otago Herb Society, New Zealand.
From: Scented Geraniums Handbook by Western Reserve Herb Society

http://www.jenefer.net/recipes.htm





Rose Geranium Madeira Cookies

These quaint, sentimentally inspired cookies, combining as they do two
relics of the Victorian era, are ideally suited for serving as dessert
or for lunch with fresh fruit. Rose water is available at health food
or gourmet food stores or you can make your own rose geranium water

1 large egg
2/3 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter or margarine, at room temperature
2 cups unbleached all-purpose or whole wheat pastry flour 2 teaspoons
baking powder
1/2 teaspoon salt
2 tablespoons minced fresh rose geranium leaves
1/3 cup sweet or medium-sweet Madeira
2 teaspoons rose water (or rose geranium water)
1 teaspoon ground cardamom seeds
24 small rose geranium leaves or flowers

Preheat the oven to 350 F. Beat the egg until lemon colored, then add
2/3 cup sugar and butter and beat until light and fluffy. In another
bowl, combine the flour, baking powder, salt, and minced rose geranium
leaves, then add to the egg mixture alternately with the Madeira. Add
the rose water, mix well, and chill 30 minutes. Combine the 3
tablespoons of sugar and cardamom in a small dish. Roll the dough into
1-inch balls, then roll in the sugar-cardamom mixture. Place the balls
on a greased or parchment-covered baking sheet or one coated with a
nonstick cooking spray. Leave 2 inches between cookies. Press a rose
geranium leaf or flower well into the cookie. Bake until lightly
browned, 8 to 10 minutes. Remove and cool on wire racks. Store in an
airtight container. Makes 2 dozen cookies. From: Recipes From an
American Herb Garden by Maggie Oster

http://www.jenefer.net/recipes.htm





Rose Geranium Muffins

Recipe By: Donna Stone, Wildflower Inn
Servings: 7
Preparation Time: 20 Minutes

1 1/2 cup of flour
2 tsp baking powder
1/2 cup rose geranium scented sugar
1/2 tsp salt
1/4 cup of butter
1 egg
1/2 cup of milk
1/4 tsp rose water
1/4 tsp vanilla
1/4 cup rose geranium petals, washed

Sift together flour and Baking Powder. Mix Sugar and Salt with rose
Petals..cut in Butter. Add egg and Milk and Vanilla. Mix well until
blended.
Spray glazed flower pots. Batter will be stiff.
Bake at 400 degrees for 20-25 minutes

Yield 4

Brush tops with Rose petal jelly that has been microwaved for one
minute.

Serve with petal jelly.

http://www.wildflower-inn.com/recipes.htm#rose





Scented Geranium Cake

Source: Midwest Living

24 freshly-picked scented geranium blossoms (such as rose, lemon, mint,
apple, or nutmeg), or 1 cup rose petals, or 1-1/2 tablespoons snipped
fresh anise hyssop blossoms, licorice basil, lemon thyme, or nasturtium
blossoms
2-1/2 cups unbleached all-purpose flour
1 tablespoon finely shredded lemon peel
1/2 teaspoon salt
6 eggs
4 egg yolks
2 cups granulated sugar
1 cup unsalted butter, melted
Rose Geranium Flavored Sugar (see recipe below) (optional)
Whipped cream (optional)

Generously butter and lightly flour a 13x9x2-inch baking pan.
Arrange geranium flowers or other edible flower petals in a single
layer on bottom of prepared pan; set aside. In a medium bowl, combine
flour, lemon peel, and salt; set aside.
In a very large mixing bowl, beat eggs, egg yolks, and granulated
sugar with an electric mixer on medium to high speed for about 6
minutes or until very thick and pale yellow, scraping bowl frequently.

Gently fold one-third of the flour mixture into the egg mixture.
Repeat with remaining flour mixture. Gradually pour one-third of the
melted butter over batter, gently folding to combine. Repeat with the
remaining butter.
Carefully pour the batter into the prepared pan over the flowers.
Bake in a 375 degree F oven for about 30 minutes or until a wooden
toothpick inserted into the cake comes out clean and the top is a light
golden brown.
Cool cake in the pan on a wire rack for 15 minutes. Loosen side of
cake from pan by running a knife around edge of cake. Invert cake onto
a large serving platter and cool completely.

To serve, lightly sprinkle top of cake with Rose Geranium Flavored
Sugar. Garnish with bouquet of fresh geranium flowers, if you like.
Serve with whipped cream, if you like. Makes 12 servings.
Rose Geranium Flavored Sugar: Gently wash 24 small rose-scented
geranium leaves (or lemon-, mint-, apple-, or nutmeg-scented leaves) or
1 cup rose petals in water. Drain; place on paper towels and let stand,
uncovered, to dry completely. In a clean 1-quart glass jar or bottle,
layer the geranium leaves or rose petals with 1 cup sugar or extra-fine
granulated sugar. Cover the jar or bottle tightly with a lid. Let stand
at room temperature for at least 24 hours or up to 1 week to absorb
oils from geranium leaves or rose petals. To use, sprinkle the flavored
sugar over cakes, cookies, fresh fruit, baked custard, or sorbet. Makes
about 1 cup.

http://recipecircus.com/recipes/gill...nium_Cake.html





Rose Geranium Jelly

>>From Edible Flowers: Desserts & Drinks

1 pint apple jelly
1/2 cup rose geranium petals

Heat the apple jelly over a low heat until it turns liquid. Add the
rose geranium petals and stir. Remove from heat and pour jelly into a
jelly glass. Allow to cool. Cover and refrigerate. Delicious heated and
drizzled over vanilla ice cream or plain pound cake. Use within 2
weeks.

http://topazs_herbgarden.tripod.com/geranium.htm





Rose Angel Cake

>>From Edible Flowers: Desserts & Drinks

1 angel food cake, cut into 3 equal layers
orange juice
Rose Geranium Jelly (see above recipe)
vanilla ice cream, softened

Place the first layer of the angel food cake in an angel food cake
(tube) pan. Lightly sprinkle the layer with orange juice. Spread a thin
layer of Rose Geranium Jelly over the cake. Place the next layer atop
the first. Sprinkle lightly with orange juice and spread thickly with
ice cream. Add the last layer of
cake. Sprinkle lightly with orange juice and spread with Rose Geranium
Jelly. Spread with ice cream. Put cake in freezer until ice cream
hardens.

Remove from freezer and gently unmold onto a serving plate. Spread ice
cream over the entire cake and return to freezer until ice cream
hardens.

Serve garnished with rose geranium petals.

Serves 10 to 16.

http://topazs_herbgarden.tripod.com/geranium.htm




Rose Geranium Cookies

Categories: Cookies
Yield: 4 servings

1/2 cup Butter
1 cup Sugar
1 Egg
1/2 cup Milk
1 tsp Rosewater
2 tsp Rose geranium leaves; finely Chopped
2 1/2 cup Flour
1 1/2 tsp Baking powder
4 Small rose geranium Leaves for garnish

Cream butter and sugar together until light and fluffy. Beat in
egg, milk and rose water.
Sift together dry ingredients and add them, together with the
chopped leaves, to the creamed mixture, stirring until well mixed.
Drop by heaping teaspoons onto lightly greased cookie sheet and
press a single rose geranium leaf deep into each cookie. 4. Preheat
oven to 350 degrees and bake for eight to ten minutes.

from the book of country herbal craft by Dawn Cusick.

http://www.recipesource.com/desserts...6/rec2658.html



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