CITRUS CRINKLE COOKIES
These soft-and-chewy cookies are positively bursting with bright citrus flavor. We created this versatile recipe to highlight whatever citrus fruit you like the best-try tart lemon, zesty lime or sweet orange. A few drops of food coloring add a vibrant visual cue. These cookies are equally festive during the summer or winter months.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl.
- Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
- Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
- Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
SCENTED GERANIUM SUGAR
You can scented sugar for tea or for baking! There are at least 150 different varieties of scented pelargonium (commonly known as scented geraniums), including mint, rose, apple, apricot, nutmeg, lemon, orange, lime, ginger, cinnamon and coconut, to name a few. Species of Pelargonium are evergreen perennials indigenous to Southern Africa and are drought and heat tolerant, and can tolerate only minor frosts. For this scented sugar I use rose scented pelargoniums / geraniums leaves that I became from my friends in Crete (Greece).
Provided by Artandkitchen
Categories < 15 Mins
Time 10m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Put a 1-inch layer down of sugar (1/2 cup of sugar) in a container.
- Cover with a layer of leaves (your choice of flavors).
- Top with another 1 inch layer of sugar (1/2 cup of sugar). Leave for a week to create scented sugar.
Nutrition Facts : Calories 774, Sodium 2, Carbohydrate 200, Sugar 199.6
ROSE SCENTED GERANIUM LEMONADE
A wonderful delicate lemonade! There are at least 150 different varieties of scented pelargonium (commonly known as scented geraniums), including mint, rose, apple, apricot, nutmeg, lemon, orange, lime, ginger, cinnamon and coconut, to name a few. Species of Pelargonium are evergreen perennials indigenous to Southern Africa and are drought and heat tolerant, and can tolerate only minor frosts. For this lemonade I use rose scented pelargoniums leaves that I became from my friends in Crete (Greece).
Provided by Artandkitchen
Categories Beverages
Time 17m
Yield 1 bottle
Number Of Ingredients 5
Steps:
- In a small pot boil water with sugar.
- Remove from heat, add leaves and let infuse until cold (if possible let stand overnight).
- Squeeze out leaves well (you can repeat this step for more flavor).
- Add lemon or lime juice.
- Pour it into bottle and refrigerate.
- To serve, add 1 tablespoon of this concentrate to each cup of chilled water and mix well.
- Serve over ice in a goblet garnished with a small scented geranium leaf of rose petals.
- Store refrigerated for at least two weeks.
LEMON GERANIUM CAKE
Make and share this Lemon Geranium Cake recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place leaves and flour in an airtight container for two hours, pressing the leaves and stirring occasionally.
- Remove leaves and arrange on the base of a greased cake tin.
- Place the rest of the ingredients into a large bowl and beat all together for two minutes, until mixture is smooth - do not over beat.
- Place batter in cake tin on top of leaves and bake at 350 degrees for twenty to twenty-five minutes or until cake begins to come away From the tin sides.
- Remove From the tin - the leaves may be removed or left on the base.
- Split the cake in half and fill with seedless jam.
Nutrition Facts : Calories 215.7, Fat 1.5, SaturatedFat 0.5, Cholesterol 53.4, Sodium 221, Carbohydrate 47.8, Fiber 0.7, Sugar 32.1, Protein 2.8
SCENTED GERANIUM POUND CAKE
Scented geraniums lend their perfume and subtle flavor to this rich dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-by-4 1/2-by-2 3/4-inch cakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees with rack in center. Spray two 9-by-4 1/2-by-2 3/4-inch loaf pans with cooking spray; line with parchment. Arrange geranium leaves, with tops facing down, along bottom and around sides of pan. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Sift together flour and baking powder. With the mixer set on low, add yolks one at a time to butter-and-sugar mixture, alternating with flour mixture.
- With the mixer set on medium speed, beat in vanilla, then cream. Batter will be thick. Transfer batter to a large mixing bowl. Set aside.
- Place egg whites in a medium nonreactive bowl and, with an electric hand mixer, whip egg whites to stiff peaks. Using a rubber spatula, stir about one-quarter of the egg whites into batter to lighten. Fold in remaining whites.
- Carefully spoon batter into prepared pans. (Additional leaves may be arranged on top of batter if desired.) Run a knife blade through batter a few times to remove air bubbles. Bake until a cake tester comes out clean, 80 to 90 minutes. Let cool on wire rack, 1 to 1 1/2 hours, then remove from pans.
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