260725 stone fruit trifle with lemon balm verbena mint cream Recipes

peach nectar, sugar, lemon, halved, fresh mint leaves, champagne or 2 1/2 cups sparkling water, chilled, lemon slices or mint sprig, for garish

fresh squeezed lemonade, vodka, ice cubes, lemons, halved, fresh mint, garnish

lemons, sliced, fresh mint or 1 1/2 cups basil leaves, bottled water or 6 -8 cups tap water, ice cubes, fresh mint or basil sprig

boiling water, lemon-flavored tea bags, mint leaves (fresh crushed ), frozen lemonade concentrate, thawed, orange juice, cold water

peach nectar, sugar, lemon, halved, fresh mint leaves, champagne or 2 1/2 cups sparkling water, garnish: lemon slices

fresh spinach , torn, whole strawberries, sliced, mandarin oranges, drained, star fruit, sliced, lemon juice, olive oil, sugar, minced fresh gingerroot, grated lemon peel

fruit (your choice or canned fruit.), fresh cream, yoghurt (of your choice), condensed milk

white candy coating, coarsely chopped, shortening, divided, mint cream filled chocolate sandwich cookies, crushed, andes mint candies

all-purpose flour, quick cooking oats, baking powder, brown sugar, butter, fruit preserves, sugar, milk, vanilla extract, cream cheese

lemon zest, fresh lemon juice, fresh mint (1 oz), chopped garlic, salt, fresh ground black pepper, extra virgin olive oil, frenched racks of lamb (8 ribs and 1 to 1 1/2 lb each)

unsalted chicken stock, hoisin sauce, freshly squeezed lemon juice, fresh coarsely chopped mint , dill, tarragon, or other fresh herb, couscous, dijon mustard, salt and freshly ground black pepper to taste

lemon chiffon cake, flour, sugar, baking powder, salt, vegetable oil, egg yolks, cold-water, lemon juice, lemon rind, egg whites, cream of tartar, sift flour. add sugar , baking powder and salt; sift 3 more times, last time into a large mixing bowl. make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. beat all this thoroughly., in another bowl, beat egg whites and cream of tartar until very stiff. gently fold flour mixture into egg whites. pour into greased and floured tube pan. bake at 325f for 1 hr. and 10 min. test with straw or cake tester to see if done. invert over bottle and let set on table. let cool completely. frost the cooled cake with lemon frosting. serves 12-16 easily., lemon frosting, sugar, soft butter, milk , more if necessary, grated rind and juice of 1 lemon, grate lemon rid and wrap in piece of cheesecloth. wring the oils into the sugar before it is blended, or gently blend with the sugar. let set 15 min. or more to allow the flavors to blend. then cream sugar and butter, add juice and enough milk to make icing. frost cake, tip decorate with sprigs of mint for color .

freshly squeezed lemon juice, fresh mint, chopped, olive oil

original non-fat soymilk, sugar, mint-flavored green tea bags, grated orange peel, grated lemon peel, fresh mint leaves , if desired

cucumber tequila, chilled, lemon wedge, lime wedge, fresh mint leaves, carbonated lemon-lime beverage, chilled, silver tequila, sliced peeled cucumber

crookneck yellow squash (about 3 to 4), butter, onion, finely chopped, salt , to taste, white pepper , to taste, chicken stock (you can use vegetable stock for a vegetarian soup), orzo pasta, light cream, egg yolks, lemon juice, fresh mint, finely minced

maple blueberry syrup, fresh blueberries, maple syrup (grade b), sugar, cinnamon, lemon zest, blueberries, sugar, butter, cinnamon stick, vanilla bean, split, cassis, chopped fresh mint leaves, unbleached all-purpose flour, sugar, baking powder, baking soda, salt, eggs, separated, vegetable oil, buttermilk, lemon zest, vanilla extract, cream of tartar, fresh blueberries, fresh ricotta, whole milk, butter, (8 tbsp) cut into pats

canned pineapple chunks in heavy syrup, lemon juice, unflavored gelatin, cream cheese, softened, mayonnaise, canned mandarin oranges, drained, sliced banana, marshmallows, maraschino cherry, drained and halved, pecans, coarsely chopped, heavy cream