1 3-ounce package cream cheese,
softened
3 T. butter, softened
2/3 c. sugar
1 egg
1 c. plus 2 T all-purpose flour
1/4 tsp. salt
1/2 c. milk
1 T. snipped fresh thyme
1 tsp. finely shredded lemon peel
Lemon Glaze (below)

Grease and lightly flour an 8x4x2-inch
pan; set aside. Beat cream cheese and
butter in a medium bowl until combined.

Preheat over to 350 degrees. Stir
together flour, baking powder and salt
in a small bowl. Add to creamed mixture
alternately with milk, beating well after
each addition. Stir in lemon thyme and
lemon peel. Spread batter into prepared
pan.

Bake for 45 minutes or until a toothpick
inserted near the center of the loaf
comes out clean. Cool in pan on wire
rack for 10 minutes. Remove loaf from
pan; place on rack.

LEMON GLAZE: Blend 1/2 c. sifted
powdered sugar and 1/2 tsp. finely
shredded lemon peel in a small bowl.
Stir in enough lemon juice or milk (about
1 tsp.) to make a drizzling consistency,
Drizzle Lemon Glaze over the warm loaf.
Cool completely.

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1/2 c. butter
1/2 c. milk
1 T. sugar
1 tsp. snipped fresh thyme
1 tsp. snipped fresh chives
1 tsp. snipped fresh dill
1 1/4 tsp. sea salt or kosher salt
1/4 tsp. freshly ground black pepper
2 c. all-purpose flour

Preheat oven to 375 degrees. In a medium saucepan, heat butter and milk over medium-low heat just until butter is melted. Remove from heat. Let stand for 10 minutes to cool slightly. Stir in sugar, thyme, chives, dill,
1/4 tsp. of the salt and the pepper. Add flour; stir just until combined (dough will be stiff). Divide dough in half

On a lightly floured surface, flatten one dough portion into a rectangle. Roll into a
14x9-inch rectangle that is slightly less than 1/8 inch thick. Using a fork, prick dough all over. Sprinkle with 1/2 tsp. of the remaining salt. Using a fluted pastry wheel, cut into
2x1-1/2 inch rectangles. Transfer rectangles to an ungreased baking sheet. Repeat with remaining dough and remaining 1/2 tsp. salt.

Bake about 12 minutes or just until crackers are lightly browned and firm to the touch. Transfer crackers to a wire rack; cool. Makes 84 crackers.

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2 3/4 c. water
1/4 c. sugar
1 1/2 c. lightly packed fresh mint leaves
1/2 of a 12-ounce can frozen tangerine
juice-blend concentrate (3/4 c.), thawed
1 tsp. finely shredded lemon peel
Mint leaves and blossoms (optional)

Combine the water and sugar in a small
saucepan. Heat and stir until sugar
dissolves. Remove from heat. Add mint
leaves. Cover and let stand for 10
minutes. Strain into a large mixing bowl;
discard mint. Stir concentrate and lemon
peel into strained mixture. Refrigerate
1 to 2 hours or until chilled.

Freeze in a 2-quart ice cream freezer
according to manufacturer's directions.
(Or transfer mixture to a nonmental
freezer container. Cover and freeze for
4 to 6 hours or until almost firm. Break
mixture into small chunks; transfer to a
chilled bowl. Beat with an electric mixer
until smooth but not melted. Return
to container. Cover and freeze for
6 hours or until firm.)

To serve, scoop mixture into individual
dessert dishes. If desired, garnish mint
leaves and blossoms. Makes 8 (1/2 c.)
servings.

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2 c. basil leaves
2/3 c. grated Parmesan cheese
1 c. pine nuts
3 large garlic cloves
1/4 tsp. salt
1/3 c. olive oil
black pepper (optional)

In a food processor finely chop basil, Parmesan cheese, pine nuts, garlic and salt. Cover and process to blend until nearly smooth, stopping and scraping sides as necessary. Add oil and blend until desired consistency. Add black pepper to taste

Use as a spread or mixed with pasta. If desired, freeze pesto for up to 3 months. Makes 3/4 c.

ALTERNATIVES:
Many culinary herbs provide delicious prospects for pesto. Substituate parsley, for instance, for half the basil in the recipe above. Trade one bunch of cilantro for a comparable amount of the basil. Use walnuts instead of pine nuts.

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