Summer Solstice Recipes
Litha Old Fashioned Root Beer
Source: "Excellent Recipes for Baking Raised Bread", from the
1 cake, compressed yeast
5 lbs, sugar
2 oz, sassafrass root
1 oz, hops or ginger root
4 gallons, water
1 oz, dandelion root
2 oz, wintergreen
Wash roots well in cold water. Add juniper berries (crushed) and
hops. Pour 8 quarts boiling water over
root mixture and boil slowly 20 minutes. Strain through flannel bag. Add sugar and remaining 8 quarts water. Allow to stand
until lukewarm. Dissolve yeast in a little cool water. Add to root liquid. Stir will. Let settle then strain again and bottle.
Cork tightly. Keep in a warm room 5 to 6 hours, then store in a cool place. Put on ice as required for use.
Applesauce on a Stick
1/2 cup unsweetened pineapple juice
3 medium apples unpeeled cored and cut up
1/4 teaspoon cinnamon
1 tablespoon sugar or to taste
Process apples, juice, cinnamon and raisins in blender or food processor
until smooth; add sugar to taste. It will taste
less sweet when frozen.
Spoon into 3-4 ounce paper or plastic cups or frozen sucker molds. Place
in freezer. When partially
frozen, insert a stick in each cup and finish
Lavender Honey Ice Cream
1 cup milk
4 oz lavender honey
2 egg yolks
1/2 cup heavy cream
Bring the milk to a boil, and add the honey. Stir and bring back
to the boil.
Meanwhile whisk the egg yolks in a bowl for 1 minute, add the cream,
whisking until mixed.
Add the boiling milk-honey mixture and whisk vigourously (you can
do the last two steps in a food processor)
Color it with a very little food coloring, or blueberry juice, if
Strain into an electric ice-cream maker, and churn and freeze until
the mixture sets. Alternatively (and not as good
a texture) freeze
in a shallow plastic container, taking out and whisking well when
Things to serve it with:
Red summer fruits (and a raspberry coulis)
Poached pears with chocolate sauce as a filling for profiteroles
or choux pastry eclairs/choc sauce
1 egg, lightly beaten
1/4 cup Half & Half
1/2 cup milk
2 tablespoons vegetable oil
1 tablespoon honey
1/2 cup all purpose flour
1/2 cup "quick-1 minute" oats
1 tablespoon baking powder
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 medium-size, tart apple; peeled, cored and diced. About
2 to 3 tablespoons raisins
2 to 3 tablespoons unsalted, sunflower nuts
Mix the first five ingredients and set aside. Combine the next six
dry ingredients. Add apples and raisins to dry ingredients
until the fruit and evenly distributed. Add the egg mixture to the
dry ingredients and stir. Heat heavy frying
pan on stove, place
sunflower nuts in pan and stir for a couple minutes. Add the
sunflower nuts to the batter and
stir until well mixed, cover the
bowl and let stand for 15 minutes. If batter has become too stiff,
thin with milk.
Heat frying pan to 375 degrees and add margarine to cover. Pour just
less than 1/4 cup of batter per pancake. Serve
with maple syrup.
Makes six to eight pancakes.
REMEMBER: Anyone can make round pancakes, if yours come out not
perfectly round that's more interesting.
Midsummer Iced Tea Recipes - Lady Sheelin
Honey Apple Iced Tea
4 black tea bags
1/3 cup honey
3 cups unsweetened apple juice
3 cups boiling
Makes 6 to 8 servings
In a 2 quart pot, brew tea bags in boiling water. Remove bags, add
honey and apple juice.
Stir well. Pour over ice.
Fruit Tea Punch
1 cup honey
1 cup orange juice
1/2 cup fresh lemon juice
1 cup fresh fruit, crushed
1 1/2 cups fresh, strong tea
1 pint ginger ale
Makes 6 to 8 servings
Mix all ingredients except ginger ale. Just before serving add ginger
ale and crushed ice.
If the punch is too strong for your taste you
can dilute with ice water or more ginger ale.
Apple Cinnamon Tea Cooler
1 1/2 cups boiling water
6 Cinnamon Apple tea bags
3 tablespoons sugar
1/2 cups cold water
1 cup grape juice
2 teaspoons lemon juice
Club soda, chilled
Makes 6 to 8 servings
In teapot, pour boiling water over teabags; cover and steep 5
minutes. Remove bags; stir
in sugar and cool. In pitcher, combine
tea, cold water and juices. Serve in ice-filled glasses with a splash
Garnish, if desired, with lemon slices.
Refreshing Iced Mint Tea
4 tea bags
10 sprigs fresh mint
5 C boiling water
1/2 C sugar (You may
substitute non-sugar sweetener, if desired)
3 C boiling water
2/3 C fresh lemon juice
1/3 C fresh orange juice
Makes 10 Servings
Put tea bags, mint and 5 cups of boiling water in a large, covered
container. Let sit for 30 minutes.
Mix sugar and 3 cups boiling water in a smaller container and stir
until sugar is dissolved. Add lemon and orange juices.
bags and add sugar and juice mixture to tea mixture. Stir to combine.
Refrigerate until ready to drink. Strain and serve over ice.
Mint Tea Punch
8 tea bags
8 fresh mint sprigs
1 C sugar
2 quarts boiling water
2 1/2 C pineapple
1 can (6 oz.) can frozen lemonade concentrate, thawed
additional mint springs for garnish
Makes about 3 quarts
Combine tea bags, sugar and mint sprigs. Pour boiling water over tea
mixture. Cover and let steep for at least a half
Remove and discard tea bags and mint springs. Transfer to a large
pitcher or punch bowl and add pineapple juice,
cold water and
lemonade concentrate (undiluted). Stir well, serve over ice garnished
with mint sprigs.
2 cups flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp sugar
1 egg, well beaten
1 cup milk
3 tbsp oil
cup dandelion petals
1 tsp nutmeg
2 tbsp sugar
Combine the flour, baking powder, salt and 3 tbsp sugar into a bowl and mix well. In a sepeate bowl combine egg, milk and
oil, Add to dry ingredients and stir gently.Using your fingers, breat apart dandelion petals until fine, and mix with nutmeg
and 2 tbsp sugar. Stir into batter. Finish stiring batter until the dry ingredients are moist but still lumpy. Spoon batter
into greaed muffin pans, filling pans only 2/3 full. Bake at 425 for 20-25 mins depending on size of muffins.
Makes about 18 medium muffns.