Best Citrus Scented Geranium Cookies Recipes
ROSE GERANIUM COOKIES
These Rose Geranium cookies are simply perfect, and not too sweet. Nice to serve with an herbal tea, like a bee balm blend. They are a great make-ahead recipe and freeze well, too! Recipe comes from Virginia Murphy- owner of the charming Herboretum Farm here in the Temecula Valley.
Provided by BecR2400
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Cream butter and sugar together until light and fluffy.
- Beat in egg, milk and rose water.
- Sift dry ingredients and add them together with the chopped leaves to the creamed mixture, stirring until well mixed.
- Drop by teaspoons onto ligtly greased cookie sheet and press a single rose geranium leaf deep into each cookie.
- Preheat oven to 350 degrees and bake for 8 to 10 minutes.
- Let cool on cookie rack.
- Makes@ 3 dozen cookies.
Nutrition Facts : Calories 80, Fat 2.9, SaturatedFat 1.8, Cholesterol 13.1, Sodium 37.1, Carbohydrate 12.4, Fiber 0.2, Sugar 5.6, Protein 1.2
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 ROSE OR GERANIUM CAKE
Scented sugar must be made a day in advance. Mix and match using which flowers for base of pan and which ones for making scented sugar! For flowers blossoms: (Double quantity for uniform flavor, quantity as follows is for mix-n-match flavors, i.e. for coating pan or for scented sugar) rose petals are usually easiest to find....but for a gourmet option use.. 24 freshly-picked scented geranium blossoms (such as rose, lemon, mint, apple, or nutmeg), or 1-1/2 tablespoons snipped fresh anise hyssop blossoms, licorice basil, lemon thyme, or nasturtium blossoms
Provided by GoldsmithLissa
Categories Breakfast
Time P1DT30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Rose Geranium Flavored Sugar: Gently wash 24 small rose-scented geranium leaves (or lemon-, mint-, apple-, or nutmeg-scented leaves) or 1 cup rose petals in water. Drain; place on paper towels and let stand, uncovered, to dry completely. In a clean 1-quart glass jar or bottle, layer the geranium leaves or rose petals with 1 cup sugar or extra-fine granulated sugar. Cover the jar or bottle tightly with a lid. Let stand at room temperature for at least 24 hours or up to 1 week to absorb oils from geranium leaves or rose petals.
- Generously butter and lightly flour a 13x9x2-inch baking pan. Arrange geranium flowers or other edible flower petals in a single layer on bottom of prepared pan; set aside. In a medium bowl, combine flour, lemon peel, and salt; set aside.
- Preheat oven to 375°F.
- In a very large mixing bowl, beat eggs, egg yolks, and granulated sugar with an electric mixer on medium to high speed for about 6 minutes or until very thick and pale yellow, scraping bowl frequently.
- Gently fold one-third of the flour mixture into the egg mixture. Repeat with remaining flour mixture. Gradually pour one-third of the melted butter over batter, gently folding to combine. Repeat with the remaining butter.
- Carefully pour the batter into the prepared pan over the flowers. Bake for about 30 minutes or until a wooden toothpick inserted into the cake comes out clean and the top is a light golden brown.
- Cool cake in the pan on a wire rack for 15 minutes. Loosen side of cake from pan by running a knife around edge of cake. Invert cake onto a large serving platter and cool completely.
- To serve, lightly sprinkle top of cake with Rose Geranium Flavored Sugar. Garnish with bouquet of fresh geranium flowers, if you like. Serve with whipped cream, if you like.
Nutrition Facts : Calories 477.3, Fat 19.4, SaturatedFat 11, Cholesterol 209.3, Sodium 137, Carbohydrate 70.3, Fiber 0.8, Sugar 50.3, Protein 6.8
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.
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