I found several different recipes that I wanted to try for this month’s Spice Rack Challenge but in addition to the Spice Rack Challenge, I still have my 101 in 1001 to think about. So, I opted for recipes that would allow me to do double duty. Cheating? Maybe. Efficient? Definitely. Besides, is it cheating if I do three posts with three different rosemary recipes?
Buffalo Stroganoff with Rosemary and Morels over Homemade Pasta
All three recipes turned out great. First I made homemade pasta with rosemary, garlic and cracked pepper. Several days later I used the pasta as a base for a Dark Days dinner of Buffalo Stroganoff with Rosemary and Morel Mushrooms.
Finished Rosemary-Lemon Marmalade
I also made Rosemary/Meyer Lemon Marmalade. I can honestly say it was the best marmalade I have ever made. It was part of Tigress’ Can Jam round up last year and originally came from Prospect the Pantry. I should share this marmalade, but I think I will end up hoarding it.
I also made Rosemary Lemon Muffins. I intended to make Rosemary Lemon cupcakes, but I toyed with the recipe and ended up with more of a muffin. I found three different recipes for lemon cupcakes and married them. The result is a light but sweet rosemary/lemon corn muffin. The flavor is excellent and I think I will make them again, but I will go back to the original recipes and tinker a little more first.
Rosemary/Lemon Muffins
- 1 1/2 cups sugar
- 1 stick real butter, melted
- 4 eggs, room temperature
- 1 1/2 cups flour
- 1 1/2 cups corn flour (flour, not the grittier meal)
- 1/4 tsp. salt
- 1 tsp. baking soda
- 1/2 cup milk
- zest from 2 lemons, divided
- juice from 2 lemons
- 1 T. fresh minced rosemary, divided
- 1/3 cup sugar
Preheat oven to 350 degrees.
Cream melted butter and sugar until fluffy. Add eggs one at a time mixing thoroughly after each. In a separate bowl combine flours, salt and baking soda. Alternately add 1/3 of dry ingredients and 1/3 milk to wet ingredients mixing after each addition. Add lemon juice, half the minced rosemary and half the zest; mix for one minute more.
Ready for the oven
Combine remaining zest, rosemary and 1/3 cup sugar. Reserve.
Spoon batter into greased muffin tins. Fill each tin half full. Sprinkle Rosemary-Lemon Sugar onto each muffin. Bake 17-20 minutes.
Rosemary Lemon Muffin
I used jumbo muffin tins so mine needed to cook 23 minutes.
Feeling inspired? Have a good rosemary recipe? There’s still time for you to join the Spice Rack Challenge. Hop on over to Mother’s Kitchen to sign up and post your recipe before Friday January 21st.
Notes From a Country Girl Living in the City 
These sound delicious. I’m wondering if they would work as well with whole wheat flour? I’ll have to give it a try. If they are too heavy I will use organic, unbleached white. ASAP after I move to our property in LAke Ann I am going to look for a Meyer lemon tree to grow in a greenhouse all winter and outdoors in the summer. Do you know anyone who has tried this?
I use local (150 mi.) organic spelt flour. I think whole wheat would work too.
You’re marmalade looks delicious, I’m still working on getting mine to set up right. Muffins look yummy, too! Hope you are able to replace your Kitchen Aid soon!
I must have read that wrong, you obviously replaced it if you made pasta 😛
Your pasta sounds delicious and your marmalade I am going to try out they made my mouth water great job!!!!
It all looks great, but I might have to try and make the marmalade. I am a bit of a meyer lemon addict.
since you cook quite a bit i dont suppose you have a recipie for fairy cakesi love fairy cakes i tihnk its just suger and margerine for the filling but that doesnt seem right my mam doesnt know the recipie either useuallly people who do loads of cooking there own cakes and things know
Sorry I can’t help. Sounds interesting though. Perhaps I’ll have to do a bit of research on them.
i love them but its useually older people or grans that make them for fairs or charity doos im only a pizza cheff