PECAN PIE
1-1/4 Cups Pecan Pieces
2 Eggs, Slightly Beaten
1 Cup Light Karo Syrup
1/4 Cup Sugar
2 Tablespoons Flour
1/4 Teaspoon Salt
1 Teaspoon Vanilla.
Preheat oven to 375 degrees

Spread pecans in an unbaked
9-inch pie shell. Mix remaining
ingredients together and pour
over pecans. Bake slowly at
375 degrees until done, approximately
1 hour. Hint: Cover the edges of
the pie crust with foil about
halfway through baking to prevent
crust from getting too brown
before the pie is done.

Pumpkin Muffins

4 cups flour
3 cups sugar
1 3/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon ground cloves
1 tablespoon cinnamon
1 tablespoon nutmeg
1/2 tablespoon ginger
1 1/2 cups raisins
1/2 cup walnuts (chopped)
4 eggs
2 1/2 cups mashed cooked pumpkin
1 cup vegetable oil
1 cup water

In a large mixing bowl, combine
the first eleven ingredients, and
then make a "well" in the middle
of the mixture.
In a separate bowl, beat the eggs
lightly and then add the pumpkin,
vegetable oil, and water. Mix
together well. Add the egg
mixture to the dry ingredients
and stir just until moistened.
(Do not overstir!)
Spoon into paper-lined muffin
pans, filling about two-thirds full.
Bake for 20 minutes in a preheated
375-degree oven and then
immediately remove the muffins
from the pans to prevent them
from scorching and drying out.
(This recipe yields about 3 1/2
dozen muffins.)


LEMON BALM BREAD

1 cup sugar
1 stick butter
1/4 cup lemon balm leaves-- finely chopped
1 and 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
1/2 cup milk
grated rind of 1 lemon

Cream butter, sugar and leaves.
Beat well. Add eggs, beating
after each addition. Add remaining ingredients and mix well.
Grease and flour 4 mini pans.
Pour in batter. Bake in preheated
oven @ 350 degrees for 25-30 mins.
or until bread tests done with
a toothpick.

Glaze

1/2 cup sugar
2 Tablespoons lemon balm leaves- finely chopped
juice from 1 fresh lemon

Mix thoroughly. Pour over bread
still in pans and while still hot.
Let sit several hours. Remove
from pans and wrap in foil to "ripen" overnight before serving, or freeze immediately.


HERBAL TEAS

(t=teaspoon)

Relaxation/Sleep

1/4 t. lavender flowers
1/2 t. lemon balm leaves
1/2 t. linden flowers
1/2 t. chamomile

OR

1/2 t. valerian root
1/2 t. passion flower
1/2 t. chamomile
1/2 t. vervain

Pick-me-up

1/2 t. rose hips
1/2 t. peppermint
1/2 t. hibiscus

For a cold

1 t. wintergreen
1 t. lemon verbena

OR

1 t. yarrow
1 t. valerian
1 t. birch leaf