Friday, August 10, 2012

import blog herbs sage

Blog EntryOct 23, '07 1:04 PM
for everyone

Entry for June 08, 2007-SAGE
Thanks guys , you are all such dear friends. Here goes for sage and next week I will check out our word program. We just put it in a bit a go and haven't had time to check it out yet. Thanks for that tip.
I have always grown sage whenever I grow a little herb garden. Most of the time it will come back in the spring, if it hasn't gone thru a real severe winter. There are so many varaties to chose from, with different smells and flavors, and colors too. I am growing regular sage now, and I also picked up a nice pineapple sage plant. One year when I grew this in my Illinois garden it grew almost as tall as me. and it smells and tastes wonderful.
Here is my research off the net:
The following is a good site, listing the different sages:
And gardening with sage:
Recipes using sage-sage is so common now, that most of us already use this herb alot I am sure. So I did a hunt for some different recipes, or uses for sage this site was just full of recipes, so wanted to include it-lots of ideas
Oregano Sage Cheddar Bread
1 package yeast
5 1/4 cups all purpose flour
2 1/2 cups shredded sharp cheddar cheese
1 3/4 cups milk
3 tablespoons corn oil
2 tablespoons sugar
4 tablespoons fresh chopped oregano
2 tablespoons fresh chopped sage
1 teaspoon salt
1 teaspoon pepper

Stir together the yeast and 2 cups of the flour in a large mixing bowl. Heat together the remaining ingredients except the rest of the flour until warm and then add to the yeast and flour mixture. Beat on low speed for 45 seconds and then at high speed for 3 minutes. Stir in as much of the remaining flour as you can mix in with a spoon. On a lightly floured surface knead in enough of the remaining flour to make a stiff dough. Knead another 10 minutes or so until the dough is elastic and smooth. Shape into a ball and place in a lightly greased bowl, turning once to grease all sides. Co ver and let rise until the size has doubled. Punch down the dough and divide in half. Cover and let sit for 10 minutes. Shape into two loaves and place each in a buttered loaf pan. Cover and let rise again until doubled in size. Bake in a 350 degree over for 40 minutes. Cool on a wire rack.

I love to make Larry bread-and this one looked great for using our fresh herbs, came from- check this site out-good information

Banana Pineapple Sage Smoothie
3/4 cup fruit flavored nonfat yogurt
1 teaspoon honey
1 small banana
1/3 cup skim milk
1 tablespoon chopped pineapple sage
1/2 teaspoon ground cinnamon

Combine all ingredients in blender container and process until smooth. Serve in attractive glasses, garnishing with a light dusting of cinnamon, if desired.

This one also came from sunrise herb farm

and from your own herb blend for cooking


2 bay leaves, finely crushed
4 tbsp. oregano leaves, crushed or ground
4 tbsp. onion powder
4 tsp. marjoram leaves, crushed or ground
4 tsp. basil leaves, crushed or ground
4 tsp. ground savory (winter savory preferred)
4 tsp. ground garlic powder
2 tsp. thyme leaves, crushed or ground
2 tsp. rosemary leaves, crushed or ground
1 tsp. sage leaves, crushed or ground
1 tsp. ground black pepper
1 tbsp. lemon zest

NOTE: Lemon zest is the outer peel of the lemon, without the white pith. To get the zest, I use a potato peeler on the uncut lemon. Thoroughly dried, lemon zest is easily crushed or ground. It is an essential ingredient of this recipe. Combine ingredients in medium bowl. Crush small amounts in mortar with pestle or with back of spoon. Spoon into tightly covered container. Keep handy at the table--in a shaker with large holes, if possible. No-Salt Herb Blend is excellent used over salad greens, sliced tomatoes, cooked or raw vegetables, cottage cheese, hard-cooked eggs, broiled or baked fish. Also great over meats and burgers. Makes a great herb omelet. I use my own fresh cut herbs (dried), but you can, of course, buy your herbs in jars or bottles at the grocery store. This recipe makes 1 cup of blend. It contains only.55 mg sodium per teaspoon.
And we must have a potatoe recipe-this one a little different

Barbecue Baked Sage Potatoes Recipe

recipe is ready in 1-2 hrs Ready in: 1-2 hrs
recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4(change servings)

Related Categories:
Potato Recipes
Sponsored By:

Ingredients: 4 Baking potatoes
1 Sweet red pepper
16 Sage leaves
3 tablespoons Olive oil
2 cloves Garlic, minced
1/2 teaspoon each Salt and pepper

Scrub potatoes; slice almost through at 1/4 inch intervals. Cut red pepper into quartered; slice crosswise into strips. Insert 1 red pepper strip into each slit of potato. Insert sage leaf into every third slit.

Stir together oil, garlic, salt and pepper; brush over potatoes and red pepper to coat evenly. Wrap each in foil, sealing well.

Place on grill over medium heat; cover and cook, turning occasionally, for 1 hour or until tender.

This recipe for Barbecue Baked Sage Potatoes serves/makes 4 this came from

Sage Scones
Servings: 12 - 15
Change to Servings
Recipe by Chef Leslie McKenna from Chef’s Inc.
3 cups Flour
2 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Freshly Ground Black Pepper
2 tablespoons Dried Sage
Sage leaves minced
1 1/2 cubes Cold Butter diced
1/4 cup Packed Brown Sugar
1/2 cup Pecans chopped and toasted
1 tablespoon Honey
1 cup Buttermilk
1/2 cup Whipping Cream cold
Combine dry ingredients in a bowl. Stir in dried and fresh sage. Add butter to dry ingredients and rub together with your fingers and thumbs until thoroughly combined and resembles a coarse cornmeal.
Add brown sugar, pecans, honey, buttermilk, and whipping cream and stir with a wooden spoon until just combined.
Turn mixture out onto a lightly floured surface and pat down with your hand until it is ½ inch thick. Cut into wedges or cut with a cookie cutter.
Place at least 2 inches apart on an ungreased baking sheet. Bake for 18 to 20 minutes until golden brown on top. Serve with warm honey and butter.
This recipe may be doubled. this comes from

And also from Melissas-sage butter to go with our scones or bread

Sage Butter
Servings: 0 cup
Change to Servings
Recipe by Hazel Evans
The Herb Basket
1/2 cup Butter
1 teaspoon Lemon Juice (use Lemon Juice)
2 teaspoons Dried Sage
Soften the butter with a fork and work in the lemon juice drop by drop, then the dried sage. Put the mix in the refrigerator to chill until firm. Turn out onto parchment or wax paper, and shape into a square before serving. Or cut into strips, wrap each one separately, and freeze.
I thought the following one looked wonderful and delicious-and different too:

Cheddar, Sage, and Walnut Torta

Recipe info
Category: Snacks/Appetizers/Appetizers
Rating: 0.00
Contributor: portalplanet
1 servings
1/2 lb Cream cheese; softened
3 tb Fresh sage leaves, chopped
Whole sage leaves
1/2 lb Sharp cheddar cheese
-(such as Vermont Cabot)
-- shredded
1 c Walnuts, chopped
Whole walnut halves

Place the cream cheese in a food processor with the chopped sage
leaves. Blend. Line a 2-cup mold with a double thickness of
cheesecloth. Arrange the whole sage leaves in a decorative pattern
on the bottom of the mold. Add half the cream cheese mixture, then
add shredded cheddar, smoothing out the layer and pressing it
slightly. Add the walnuts, again pressing gently. Smooth the
remaining cream cheese mixture over the walnuts. Fold the ends of
the cheesecloth over the top of the torta mixture and press lightly.
Refrigerate the mold overnight.

To unmold, fold back the top of the cheesecloth. Invert a serving
plate on top of the mold and flip them over together. Lift off the
mold and carefully remove the cheesecloth. Garnish the torta with
walnut halves.

Source: The Herb Companion - June/July 1993 Typos by: Karen Mintzias

Apricot Sage Mini Cheesecakes

Makes 2 dozen
The pungency of sage is calmed by this delightful combination that is a tad fruity, a bit earthy and completely rich and delicious. Best served chilled, they are equally tasty without the topping. Pair these with a light fruit tea or rose hip or hibiscus tea.
2½ cups shortbread cookie crumbs
6 tablespoons butter
1 tablespoon finely chopped dried sage leaves
Three 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons flour
1 tablespoon vanilla
¼ cup milk
2 eggs
1 egg yolk
½ cup chopped dried apricots
4 or 5 apricots, pitted and sliced
¼ cup sugar
5 whole fresh sage leaves
¾ cup water
Fresh sage leaves, for garnish
Preheat oven to 375 degrees. Combine cookie crumbs, butter and sage in a bowl. Press mixture into the bottom of greased muffin pan, about 1 tablespoon in each well. Set aside.
Cream together cream cheese and sugar. Add remaining filling ingredients and mix thoroughly. Pour over crusts, filling about two-thirds full. Bake for 18 to 20 minutes. Cool before loosening edges with a table knife. Transfer to a serving plate or plastic container, cover and chill in the refrigerator for several hours or overnight before serving.
Place all topping ingredients in a saucepan and simmer for approximately 15 minutes. Remove sage leaves. Chill. Just before serving, spoon topping onto cheesecakes and garnish with fresh sage leaves.
Recipe courtesy of Dawna Edwards from

Sweet Sage Cookies Recipe

From Kim Knox Beckius,
Your Guide to New England for Visitors.
FREE Newsletter. Sign Up Now!
Fresh herbs give flavor to these cookies, a specialty of The Inn a Jackson in Jackson, New Hampshire. Reprinted with the permission of the Mount Washington Valley Chamber of Commerce and Visitor's Bureau.


  • 1-3/4 cups of all purpose flour
  • 2 Tbsp. Snipped fresh sage or 2 tsp. Dried sage or lemon thyme or rosemary, crushed
  • 1/3 cup sugar
  • 1/2 cup butter (no substitutes)
  • 1/4 cup yellow cornmeal
  • 3 Tbsp. Milk
  • 1 egg white


Stir together flour, sugar and cornmeal in a medium mixing bowl. Cut in the butter with a pastry blender until mixture resembles fine crumbs and starts to cling. Stir in snipped or crushed herbs. Add milk and stir with a fork to combine. Form mixture into a ball and knead dough until smooth. Divide the dough in half. Roll half of the dough at a time on a lightly floured surface to 1/8-inch thickness. Cut out dough using a 2 1/2-inch round or oval cookie cutter. Combine egg white and 1 Tbsp. of water in a small bowl. Brush cutouts with the mixture. If desired, place one or two small, fresh sage leaves on each cutout, and brush the leaves with egg white mixture. Sprinkle cutouts with sugar, and place on an ungreased cookie sheet. Bake in a 375-degree oven about 7 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire racks and cool. Makes about 32 cookies.
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I will close with the following article-it looks sooooo yummy! and do please share your uses and recipes for sage too in comments

The Garlic Press

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Apricot Sage and Orange Chocolate Cookies January 11, 2007

Posted by Sarah in Baking. trackback
I had been dreaming of making these yummy cookies for quite some time. They were going to go in my Christmas Cookie line up, but I ran out of time and energy. However, by New Year’s I was ready for more. I decided to make these to take to my friend’s New Year’s Party. These cookies were originally from a 2004 Better Homes and Gardens Cookie Magazine.
When I saw the recipe for Apricot Sage Sandwich cookies, I thought, “Interesting, but I don’t know too many people that would eat them.” Then, this year, I told a friend about them and she got really excited. She just happened to have a large stock of fresh sage that she had nothing to do with (in the dead of winter in a window box, no less…) and she urged me to make them. I had originally planned to alter them and make an orange cookie with a dark chocolate ganache filling. So, I did both! For the most part, they turned out really well. I liked both very much. It is important to roll the cookies pretty thin because you bake them until they are only very lightly browned and no one wants doughy shortbread…
Orange Dark Chocolate Cookies
Orange Dark-Chocolate Sandwich Cookies
1 3/4 cups all-purpose flour
1/3 sugar
1/4 yellow cornmeal
1/2 cup butter
finely grated orange peel from 2 fresh oranges
3 tablespoons milk
1 egg white
1 tablespoon water
8 oz. heavy cream
8 oz. chopped dark chocolate
Preheat oven to 375 degrees. In a medium bowl stir together flour, sugar, and cornmeal. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in orange peel. Add milk and stir with a fork to combine. Form mixture into a ball and knead until smooth. Divide dough in half.
On a very lightly floured surface, roll half of the dough at a time to a 1/8 inch thickness. Use a 2 1/2 inch round cookie cutter (or biscuit cutter) to cut out dough. You can set the scraps aside and re-roll them, just don’t flour your surface too much, the dough really doesn’t need that much at all (at least mine didn’t). Try to make sure you make an even number of cookies…
In a small bowl, whisk the egg white and the water. Brush the cookies with the egg white mixture and sprinkle with sugar. Place cookies 1 inch apart on an ungreased cookie sheet.
Bake in preheated oven about 7 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; cool.
Heat the cream to a boil. Pour over the chopped chocolate. Let sit for 30 seconds then whisk until smooth. Spread filling on half of the cooled cookies and place another on top.
Orange Dark Chocolate Cookie 2
Apricot Rosemary-Sage Cookie2
Apricot Sage Cookies
As above except substitute 2 tablespoons snipped fresh sage (or lemon thyme, rosemary, or any combination of herbs. If using dried, use 2 teaspoons) I used a combination of fresh sage and dried rosemary.
For the filling use a good quality apricot preserves instead of the chocolate (although you could use chocolate filling with the herb cookies. I did that too and it was pretty good). You will need 2-3 tablespoons of apricot preserves.
If you have a lot of fresh sage, you can also decorate the cookies with some of the leaves. During the egg wash step, brush a cookies with the egg, put a sage leaf or two on the cookie, then brush with more egg. Then sprinkle with sugar.Apricot Sage-Rosemary Cookie 1
The recipe makes anywhere from 16-24 cookies, depending on how thin you roll them. They can be stored separated by waxed paper in an airtight container at room temperature for up to 3 days. Freeze unfilled cookies for up to three months. Thaw cookies, then assemble (obviously…)

comes from here-


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