Sweet Melissa Lemon Balm Bread Recipes

Steps:

• In a large bowl, cream the butter, sugar and lemon balm. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in walnuts if desired and lemon zest. Pour into a greased 8x4-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick comes out clean., In a small bowl, whisk the sugar, water and lemon juice; stir in lemon balm. Spoon over warm bread while still in the pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees.
• Cream butter and the lemon balm leaves together.
• Add sugar and beat well.
• Add the remaining ingredients and pour into a greased loaf pan.
• Bake for 30 to 45 minutes.
• To test for doneness use a toothpick.
• After bread is remove from oven pour glaze over it.
• Allow the glaze to settle in loaf for 4 to 6 hours.
• TO MAKE GLAZE.
• Mix juice of 1 lemon, 1/2 cup sugar, 1/2 cup hot water and 1/4 cup lemon balm.
• If you do not have Lemon Balm you can use Lemon Verbena.

Steps:

• Preheat oven to 350°F. Butter an 8 1/2x4 1/2" loaf pan, then line with parchment paper, leaving a 2" overhang on 2 sides.
• Lightly crush herbs with your hands to help release oils, then transfer to a small saucepan. Add 3/4 cup butter and cook over medium heat, swirling pan often, until butter melts, about 5 minutes. Let cool to room temperature, 15-20 minutes.
• Meanwhile, stir 3/4 cup milk, 1 Tbsp. lemon zest, and 1/4 cup lemon juice in a small bowl. Whisk flour, baking powder, and salt in a medium bowl.
• Using an electric mixer on medium speed (or a stand mixer fitted with the whisk attachment), beat eggs and granulated sugar in a large bowl until light in color and doubled in size, 4-5 minutes. Discard herbs from butter, then beat butter into egg mixture until well combined. Add half of dry ingredients and beat just until combined. Beat in milk mixture, then add remaining dry ingredients and beat just until combined. Do not overmix.
• Pour half of batter into prepared pan; smooth top. Top with 3 Tbsp. jam and swirl through batter with a butter knife or chopstick. Pour remaining batter over; smooth top. Repeat swirling process with remaining 3 Tbsp. jam.
• Bake cake until a tester inserted into the center comes out with moist crumbs attached, 50-60 minutes.
• Transfer pan to a wire rack and let cool 20 minutes. Remove cake from pan using parchment overhang and let cool completely.
• Whisk powdered sugar and remaining 1 Tbsp. milk and 1 tsp. lemon zest in a small bowl until smooth. Spoon over top of cake and let drip down sides.
• Do Ahead: Cake can be baked 3 days ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

Steps:

• Pour boiling water over fresh herbs (or use a tea ball) in a tea pot that's been rinsed out with warm water.
• Let steep for about five minutes.
• Strain into warmed tea cups and enjoy your tea - tisane - infusion sweetened to your taste with honey or sugar. May be served hot, or cold over ice. Enjoy!

Steps:

• Put the lemon balm and the sugar in a short glass, and muddle until well mushed together (don't go crazy, or you will have bits of lemon balm in your teeth).
• Add the shot of rum, a squeeze of lime, and fill the glass with tonic water. Add ice and stir gently. Garnish with a lime or lemon balm sprig. Cheers!

Steps:

• Rinse lemon balm well in a bowl of water. Let it soak until needed.
• Grate parmesan if needed.
• Peel garlic. Set up your food processor with the cutting blade or use a blender. Turn the machine on and drop the garlic in while the blade is turning. Turn off when garlic is minced, after about 10 seconds.
• Rinse the lemon balm well and pat dry with towel. Remove leaves and put in food processor or blender. Put walnuts and salt on top of leaves. Process until finely chopped but still a bit rough.
• With the machine going, slowly pour in olive oil.
• Stop the machine and add parmesan cheese. Process briefly to mix. Taste. Add salt and pepper as needed.
• To serve, stir pesto into hot cooked pasta or spread on bread or crackers. Eat warm or at room temperature.
• Refrigerate or freeze any extra.
• Enjoy!