Saturday, August 11, 2012

Import Blog Herbs Calendula

  Calendula is up there as one of my favorites along with lavender. This is a beautiful herb to grow in a container or in your garden.
A few links:

Calendula is wonderful in the kitchen
single petaled

Calendula Officinalis: Banana Cake with Calendula

By Susan Belsinger
Makes one 9 x 13-inch cake
This delectable cake—inspired by one in The All-American Dessert Book by Nancy Baggett (Houghton Mifflin, 2005)—is moist and tender. Do not use nonfat sour cream or cream cheese in this recipe. The amount of mashed banana can vary from 1½ to 2 cups. Although you could just dust the cake with confectioner’s sugar, the Maple Cream Cheese Frosting is luscious and easy to make.
• ⅔ cup sour cream
• ¼ cup dried OR ½ cup fresh calendula petals
• 2 cups unbleached flour
• ½ cup whole-wheat flour
• ½ teaspoon salt
• ¾ teaspoon baking soda
• Scant ¼ teaspoon mace
• 12 tablespoons unsalted butter (1½ sticks), softened
• 1 cup sugar
• ⅔ cup light brown sugar
• 3 extra-large eggs
• ½ teaspoon vanilla extract
• 5 mashed overripe bananas (about 1 ¾ cups)

In a small bowl, combine sour cream with calendula, stir well, and let stand for at least 30 minutes. Preheat oven to 350 degrees. Butter a 9 × 13-inch baking dish.
In another bowl, sift together unbleached flour, whole-wheat flour, salt, baking soda and mace.
Put butter in a mixing bowl and beat until fluffy. Add sugars and beat until blended, scraping down sides of bowl as necessary. Add eggs and vanilla and beat until combined.
Combine sour cream and mashed bananas. Add about one-third of this mixture to mixing bowl and beat on low speed. Continue beating on low speed while adding about half of dry ingredients, then another third of sour cream-banana mixture, scraping sides of bowl as necessary. Add remaining dry ingredients, followed by the sour cream-banana mixture and beat until just blended.
Turn batter into prepared baking dish and smooth out surface. Bake in preheated oven for 40 to 45 minutes, until a toothpick comes out clean. The cake should be golden brown and sides should pull away slightly from the pan. Cool on a baking rack and frost when completely cool.
Contributing Editor Susan Belsinger frequently writes about the many aspects of herbs, especially using them in cooking.
For the main article, Calendula Officinalis: Herb of the Year 2008, click here.

Calendula Officinalis: Maple Cream Cheese Frosting

By Susan Belsinger
• ⅓ cup pure maple syrup
• ¼ cup dried or fresh calendula petals, minced (minced petals measure about 2 tablespoons)
• 8 ounces cream cheese, softened and cut into chunks
• 2 tablespoons unsalted butter, softened
• 1 cup confectioner’s sugar
• ½ teaspoon pure vanilla extract

Heat maple syrup, then add calendula and let stand for at least 30 minutes; be sure syrup is completely cool before adding it to other ingredients.
Meanwhile, in a mixing bowl, beat cream cheese and butter on medium speed until fluffy. Add cool maple syrup and calendula and mix to combine; scrape down sides of bowl as needed. On low speed, add about half of the confectioner’s sugar. Add remaining sugar and vanilla and beat until fluffy; then beat at least a minute or two on high speed.
Test frosting for consistency—it should be spreadable but soft. If too soft, beat in a bit more sugar.
Contributing Editor Susan Belsinger frequently writes about the many aspects of herbs, especially using them in cooking.
recipes from here

If you do a google search looking for recipes with calendula you will find many; in salads, veggies, baking, also homemade vinegars, and in the bath as well.
Calendula is lovely as a hair rinse, healing properties on the skin and so much more. I found this salve recipe
Do explore this beautiful and useful herb


Related Posts with Thumbnails