Sesame kookies

1 3/4 cup flour
1/2 cup butter or margarine
7 Tbsp white sesame seeds, whole
1 3/4 Tbsp white sesame seeds, ground
1 3/4 Tbsp black sesame seeds (optional)
1 1/2 cup sugar
1 egg

Melt butter. Lightly beat egg. Mix all ingredients well.

Divide dough into 2 or 3 parts. With floured rolling pin, roll each part out very thin on baking sheet or aluminum foil.

Sprinkle very small amount of salt on top. With a knife, score into cookie/cracker size portions (approximately 4 x 4 cm or 1 1/2 x 1 1/2 inch) or as desired.

Bake in 180 C/375 F for 6 to 8 minutes. Cool. Break along scored lines.

Note: This is a non-sweet “sweet”, a delicious addition with an afternoon cup of either black or green tea, you can choose...

Banana pudding

From the kitchen of a friend

3/4 cup granulated sugar
1/3 cup all purpose flour
Dash of salt
4 eggs (separated, at room temperature)
2 cup milk
1/2 tsp vanilla extract
40-50 vanilla wafers
5-6 ripe bananas (medium sized, sliced)
1 extra banana for garnish
5-10 vanilla wafers for garnish

Combine sugar, flour, and salt in top of a double boiler. Stir in egg yolks and milk and blend well. Cook stirring constantly, uncovered over boiling water for 5 minutes. Remove from heat and add vanilla extract.

Line glass bowl with vanilla wafers to cover surface.

Place sliced bananas on top of wafers.

Pour pudding over top of bananas and refrigerate for 2 hours.

To serve: Garnish with sliced bananas and wafers just before serving.

Chocolate Chip Meringue Cookies

From the kitchen of Wendy

2 egg whites at room temperature
3/4 cup sugar
6 oz chocolate chips
1/8 cream of tartar
1 tsp vanilla
1/8 tsp salt
1/2 cup chopped nuts (optional)

Beat egg whites till foamy. Add cream of tartar and continue beating until very stiff. Add sugar, 1 tsp at a time and beat until all is added.

Fold in chocolate chips (and chopped nuts, if desired) and vanilla.

Drop by the teaspoon on waxed paper covered cookie sheets. Space about 1 inch apart.

Bake 30-40 minutes at 300°F oven.

Remove at once to wire rack to cool.

Yields: approximately 4-dozen.

Note: Watch your cookies and DO NOT let cookies brown.

Tea ice cream soda

1 1/2 cup boiling water
6 tea bags
1/4 cup sugar
3 cup apple juice, chilled
3 cup ginger ale, chilled
Ice cream of choice

Pour water over tea bags, steep for 5 minutes, and remove teabags.

Stir in sugar and cool. In a large pitcher, combine tea and juice.

Just before serving, add ginger ale and top with 1 scoop of ice cream. Serves 8.

Lavender tea whipped cream topping

1 tbsp fresh lavender blossoms
1 cup whipped cream

Pour whipped cream over lavender blossoms and refrigerate overnight. Make whipped cream before serving. However, be careful not to over-whip the cream.

Ideas for serving:

Serve tea in cup and top with lavender cream.

Lavender cream can be served with warm scones.

Add a heaping spoonful as a topping for fresh fruit.

Note:

You can use edible dry lavender. However, be sure to add little warm water to the blossoms and let sit for 10 minutes. Drain off the water. Then, begin to follow the above recipe.

If you desire white whipped cream, remove flowers before whipping cream.

Ice Cream Tea

4 cup strong cold tea
4 tsp sugar
1 cup vanilla ice cream
1 cup whipped cream

Strain cold tea into a pitcher and add sugar. Cover and refrigerate for about 2 hours (until chilled). Pour into 4 tall glasses and add a scoop of ice cream to each glass. Top with whipped cream. Do not mix. Serves 4.