36 West Pomfret Street
CARLISLE, PA 17013
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Lavender Fudge Brownies
½ cup butter
1/3 cup maple syrup
1 cup chocolate chips
½ cup sugar
1 teaspoon vanilla
¾ cup flour
1/3 cup cocoa powder
¼ teaspoon salt
1½ tablespoon dried lavender flowers
½ cup chopped roasted cashews
powdered sugar (optional)
(This recipe is from The Herb Companion, July 2004)
Method: Preheat oven to 350F. Combine butter and maple syrup, and melt in microwave oven or in a saucepan on the stove, then stir in chocolate chips until melted. Transfer to a mixing bowl. Add eggs and sugar, beat until light and fluffy. Mix in vanilla. Stir in flour, cocoa, salt and lavender, blending well. Mix in cashews.
Spread butter into a greased and floured 9x13 inch baking pan. Bake for 30 to 35 minutes, or until the brownies pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in pan before cutting into squares and dust tops with powdered sugar, if desired.
Strawberry Lemon Mint Sorbet
6 medium lemons, juiced and strained
2½ cups simple syrup
4 to 6 leaves fresh mint
¼ cup heavy cream
¼ cup strawberry puree
Method: Pour 2½ cups of cold simple syrup into blender. Add lemon juice and heavy cream. Blend. Add mint leaves and blend. Pour into ice cream maker and follow directions making sorbet. When done, add strawberry puree and swirl throughout. Put sorbet in plastic bowl and freeze.
Simple syrup: in a large sauce pan, combine 2 cups sugar and 4 cups water. Bring to boil while stirring. Cool. Refrigerate until ready to use.