Recipes from the farm

Minty Cake Brownies

This luscious minty chocolate brownie with fudge icing !!!

Supplies

1-1/2 cups cake flour

3/4 teaspoon baking powder

1/4 teaspoon salt

4 ounces unsweetened chocolate, coarsely chopped

3/4 cup (1 1/2 sticks) unsalted butter or margarine, softened

1-1/2 cups granulated sugar

3 eggs

2 Vanilla Extract

2 TBL fresh chopped mint.

Directions

Preheat oven to 350 degrees F. Spray 8" X 2" or 9" X 2" square pan with vegetable pan spray or Bake Easy! Non-Stick Spray.

In small bowl, combine flour, baking powder and salt. In small microwave safe bowl, melt chocolate; let cool slightly. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, vanilla, fresh mint and melted chocolate; mix well. Stir in flour mixture by hand; mix until just combined. Spread batter into prepared pan.

Bake 30-35 minutes or until toothpick inserted in center comes out almost clean. Cool completely on rack before cutting.

Brownies shown were decorated with Wilton(R) Brownie Fudge Icing using tip 2D, garnished with frest mint leasves and/or chocolate curls.

Makes about 16 brownies.

Herbal Vinegars from your herb garden...

Choose your favorite spring herb, and infuse it with a tasty vinegar for a lovely accompaniment to a spring salad or meal.

Infused vinegar is a delightful way to use spring’s freshest herbs.

Our recipe is for Lemon-Thyme Vinegar, but feel free to substitute your favorite herb—dill, chives, and even lavender make delicious additions.

Purchase pretty bottles at discount stores, and tie with ribbon or raffia for an extra-special touch.

As a rule of thumb, use two to four sprigs of fresh herbs (depending on size) and/or the peel of one lemon per cup of vinegar.

Lemon-Thyme Vinegar

You need:

White-wine vinegar

Fresh thyme, washed well and dried

Lemons, washed well and dried

Using a channel knife or a vegetable peeler, remove the colored zest from the lemon, being sure not to include any of the white pith. In a saucepan over medium-high heat, combine vinegar and lemon peel, and bring to a boil. Remove from heat, and let steep for 15 minutes. Remove lemon peel, and briefly return vinegar to heat to warm.

Place herb sprigs in a clean, dry jar. Pour warm vinegar over herbs, and cover. Let sit in a cool, dark place for two weeks.

Best Dressed Snip herbs from your windowsill garden for an easy vinaigrette that's fresh, cheap, and uniquely your own. Use a single herb or combine several.

What you need

Cruet or jar with tight-fitting lid

Extra-virgin olive oil

White- or red-wine vinegar

Two-inch herb sprigs (try thyme, oregano, or basil)

Salt and pepper

To make the vinaigrette

Fill cruet one-third full of olive oil. Add an equal amount of vinegar. Gently bruise herb sprig with a spoon. Add to cruet along with salt and pepper.

Close container and shake vigorously to meld flavors.

Since herbs vary in strength, taste before serving and add additional sprigs as needed.