Recipes

LIME-CINNAMON BASIL COOKIES

2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. soft butter
1 c. sugar
1 egg
1 tsp. vanilla
1 tbsp. finely chopped lime peel
3 tbsp. chopped fresh cinnamon basil or 1 1/2 tbsp. dried cinnamon basil
1 c. chopped pistachio nuts

Sift dry ingredients and set aside. Beat butter and add sugar, egg, vanilla, basil and peel gradually until fluffy. Beat in dry ingredients 4 items at a time. Fold in nuts. Turn out dough on floured surface, divide into 4.

Make each roll 5 inches long and roll in plastic wrap. Chill overnight. Slice dough 1/8 inch thick and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes at 375 degrees until lightly brown. Cool on wire racks. Store in airtight container.


CINNAMON BASIL WHOLE WHEAT PEACH BREAD

1 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. whole wheat flour
1/2 c. chopped nuts
2 tbsp. fresh cinnamon basil
1 c. milk
1/4 c. vegetable oil
1 egg
1 tsp. peach extract
1/3 c. packed brown sugar
1/2 c. mashed fresh peaches

Preheat oven to 375. Sift together flour, baking powder, salt and cinnamon in a large bowl. Stir in whole wheat flour, brown sugar and nuts. Mix well. Make a well in the center and set mixture aside.

In medium bowl, mix mashed peaches, milk, oil, egg and peach extract and whisk until blended. Add to dry ingredients, pouring into the well. Stir just until dry ingredients are moistened. Fold in cinnamon basil. Pour mixture into 3 greased and floured loaf pans (5 1/2 x 3 x 2). Bake at 375 for 25-30 minutes. Cool pans on rack for 10 minutes then remove bread from pan. Cool bread on racks.


Cinnamon Basil Cupcakes

1/4 cup fresh cinnamon basil
1/3 cup oil
1/2 cup sugar
1 egg
1 cup flour
1 teaspoon baking powder
1/4 cup sour cream or milk
1/4 cup milk
1/2 cup chopped walnuts

Puree cinnamon basil with oil in a blender. Combine with sugar and egg. Sift together flour and baking powder and add to oil mixture with remaining ingredients. Bake at 200C for 12 minutes.