No Title 1042

Supplement to “Dream Theme Gardens”

Here are a couple of recipes from Master Gardener Cathy Rock for using fresh herbs from your own culinary herb theme garden:

BUTTERMINT COOKIES

6 Tablespoons softened butter
3/4 cup sugar
1/2 cup all-purpose flour
1 egg
Pinch salt
Enough water to make batter stick together
2 Tablespoons crushed mint herb (pepper, candy, chocolate, or orange are best)

Preheat oven to 350°. Mix all ingredients together and roll dough into a log. Wrap in wax paper and chill for at least one hour. Thinly slice dough and place each cookie on ungreased cookie sheet. Bake approximately 10 minutes; cookies should be thin, crisp wafers.

“These are great alone or with ice cream,” says Rock. “They are a great Derby day treat.”

THREE-MINUTE ROLLS

3 heaping Tablespoons Miracle Whip or mayonnaise
2 cups self-rising flour
1 cup of milk
2 Tablespoons fresh herbs*

Preheat oven to 425°. Spray muffin pan with non-stick cooking spray. Mix all ingredients in a bowl. Drop by spoonfuls into each muffin cup in 12-cup tray. Bake for about 20 minutes. Makes 12 rolls.

“You can serve these rolls as an appetizer,” says Rock. “They are terrific just with cheese.”

*This versatile recipe works with whatever herbs you like or have on hand, depending on what you’re serving: oregano or rosemary for Italian dishes, chives for steak and baked potatoes, anise for chicken dishes like cordon bleu, and sage, rosemary, or chives for anything else. If using dried herbs, cut the amount in half.

To read the Kentucky Living March 2005 feature that goes along with this supplement, click here: Dream Theme Gardens