Does anyone use rose water?

[furbabymom]

I bought a bottle of rose water on a whim a while back (I think I was trying to spend more to get free shipping on an order or something). Haven't yet come up with any recipes that use it, though I know I've seen some in the past. Does anyone use it? What do you use it for?

[westbrook]

http://www.recipezaar.com/209878

 

Rosewater Cookies

 

I found this recipe in a handwritten recipe collection that I got at a boot sale. Time does not including chilling.

by Sascha

 

 

 

12-24 cookies click to change U.S./Metric measurement system or number of servings time to make 15 min 5 min prep Change to: cookies US Metric

 

 

1 cup butter, softened

1 cup caster sugar

1 large egg

1 tablespoon light cream

2 1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking powder

1 tablespoon rose water

sugar, for sprinkling

 

 

* < 15 mins Rolled Cookies

* European Rolled Cookies

 

1. Mix all ingredients together until a firm dough forms.

2. Form a roll with the mixture and wrap in cling film.

3. Chill for at least an hour, then slice thinly.

4. Heat oven to 170 degrees Celsius.

5. Line a cookie sheet with nonstick parchment paper. Arrange cookies so that there is enough space for them to spread.

6. Sprinkle lightly with sugar and bake for about 10 minutes, or until they are just turning brown on the edges.

 

 

[westbrook]

http://www.recipezaar.com/16469

 

Glycerin And Rosewater Hand Cream

 

This makes a nice gift, especially for yourself.

 

5 min 5 min prep

 

1 1/2 cups mineral water

3 teaspoons rose oil (soluble)

1/3 cup glycerin

 

 

1. Blend all the ingredinets until smooth and clear.

2. Place in a clean bottle with a top.

 

 

[westbrook]

http://www.recipezaar.com/59465

 

Rosewater

 

a gentle fragrance and taste that is very elegant in delecate pastries.

by ** Poppy **

 

1cup

time to make 20 min 20 min prep

 

2 cups fresh rose petals

1 cup water

 

 

* < 30 mins

 

 

1. Bring water to a boil.

2. Pour water over rose petals.

3. Let your rosewater steep for at least a few days, or even up to two weeks for stronger rosewater.

4. Strain and use in recipes.

 

 

[westbrook]

http://allrecipes.com/Recipe/Rose-Petal-Po...ake/Detail.aspx

 

Rose Petal Pound Cake

(there are comments to this recipe see link)

 

SUBMITTED BY: Carol

"This cake is very different to the usual recipes and calls for rosewater which you can obtain in Middle Eastern grocery stores. You could also substitute orange water for the rosewater. Rosewater and orange water are used in Middle Eastern pastries. Both are very sweet and they are clear liquids found in bottles."

 

Original recipe yield:

1 -9 inch tube pan

 

NGREDIENTS

 

* 1 cup butter, softened

* 1 2/3 cups white sugar

* 5 eggs

* 2 cups all-purpose flour

* 1/2 teaspoon salt

* 1 teaspoon almond extract

* 1 1/2 ounces finely chopped almonds

* 1 teaspoon rosewater

* 2 drops red food coloring

 

DIRECTIONS

 

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch tube pan.

2. Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly.

3. Divide batter into two equal parts. Into one part add the almond extract and the ground almonds. To the other part add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.

4. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool then remove from pan and dust with confectioner's sugar.

 

 

 

[westbrook]

http://www.epicurious.com/recipes/recipe_views/views/11887

 

ROSEWATER ANGEL FOOD CAKE

 

Gourmet, May 1993

 

 

introduction

 

Angel food cake gets its ethereal fluffiness from whipped egg whites, which also keep it friendly to the waistline and healthy for the heart. The unused egg yolks may be saved for making such real indulgences as Crème Anglaise, custards, or lemon curd.

subscribe to Gourmet >

ingredients

For the cake

1 cup cake flour (not self-rising)

1 2/3 cups sugar

1 3/4 cups egg whites (about 13 large egg whites)

1/2 teaspoon salt

1 teaspoon cream of tartar

1 teaspoon rosewater (available at specialty foods shops) if desired

1/2 teaspoon vanilla

 

For the glaze

1 cup confectioner's sugar

2 tablespoons fresh lemon juice

1/8 teaspoon grenadine syrup

 

fresh raspberries for garnish

mint sprigs for garnish

preparation

Make the cake: Preheat the oven to 300°F. Sift the flour 3 times onto a sheet of wax paper. Sift together the sifted flour and 2/3 cup of the sugar onto another sheet of wax paper. In a large bowl with an electric mixer beat the egg whites until they are frothy, add the salt and the cream of tartar, and beat the mixture until it barely forms soft peaks. Sift one fourth of the flour mixture over the whites, fold it gently but thoroughly, and sift and fold in the remaining flour mixture in the same manner. Spoon the batter into a very clean, ungreased tube pan, 10 by 8 1/4 by 4 1/4 inches, preferably with a removable bottom, smoothing the top, and rap the pan on a hard surface twice to remove any air bubbles. Bake the cake in the middle of the oven for 1 hour and 15 minutes, or until it is springy to the touch and a tester comes out clean. If the pan has feet invert it over a work surface; otherwise invert it over the neck of a bottle. Let the cake cool for at least 2 hours or overnight. Run a thin knife in a sawing motion around the edge of the pan and the tube to loosen the cake from the pan and invert the cake onto a cake plate.

Make the glaze: In a small bowl stir together with a fork the confectioner's sugar, the lemon juice, and the grenadine syrup until the mixture is smooth.

Pour the glaze over the cake, let the cake stand for 10 minutes, or until the glaze is set, and garnish it with the raspberries and the mint.

 

Gourmet, May 1993

reviews

see all > 11/04/06

ttwilson from Victoria, B.C.

Have not tasted is yet. The instructions are terrible. Does this recipe presuppose a certain degree of baking genius? There is no mention of when to add the rest of the sugar, the rosewater, etc... Had to look up another recipe to finish.

[westbrook]

rosewater

A perfumy flavored and fragrant distillation of rose petals often used in the cuisines of the Middle East, India and China.

[westbrook]

http://community.livejournal.com/vegancooking/

 

Norange Palaw

 

this has long been my favorite Afghani dish. i'm not sure how authentic it is, as i created the recipe without anything to guide me. i just guessed as to what flavors would re-create the dish as closely as possible. my fiance and i agreed that it was not exact, but [censored] close and tasty as hell!

 

1 cup cubed pumpkin

1 small eggplant, peeled and cubed

1 medium onion, chopped

1 15oz. can diced tomatoes, crushed.

1/4 cup raisins

2 cloves garlic, minced

pinch of saffron

1/4 tsp. ground cardamom

1/4 tsp. ground cumin

salt to taste

 

place raisins in a small bowl and cover with warm water. soak for 10 minutes or so, then drain and mash. set aside.

 

heat some olive oil in a large heavy pot over medium heat. add the garlic and onions and saute until softened and translucent. add the pumpkin and eggplant to the pan and continue cooking, mostly covered. cook the vegetables, stirring frequently, until the pumpkin is tender, but not breaking apart.

 

add the tomatoes, raisins, and spices to the dish. stir well and cook over med-low heat until the eggplant is well cooked and the flavors are nicely developed.

 

season with salt to taste. serve the vegetables covered with a mound of basmati rice flavored with saffron and a hint of rosewater. sprinkle with orange zest and pistachios.

 

**wes personal note... see how it is used with rice? sprinkled over, there are many rice dishes that are sweetened with suger and eaten as a dessert, looking at some of the previous recipes one can certainly get a feel for using leftover rice by adding a bit of rosewater, almond extract, sugar, forming and pressing into shapes and letting dry.

 

 

[westbrook]

posted in its entirety..

 

Early Texas Cuisine

by John Raven, Ph.B.

 

As best as we can determine, folks have been eating in Texas for about thirteen thousand years. Accepted theory at this time is that the first Texans walked here from Asia via a land bridge across the Straits of Alaska. Way back then dinner, or supper, consisted of whatever you could find or catch that day. Simple fare consisted of now-extinct mammals and reptiles, and whatever vegetables, roots, berries or nuts that could be found.

 

John Raven's Column Europeans came to Texas in the early Sixteenth Century. Some Spanish explorers were shipwrecked and lived with the Native Texans for a while, probably sharing the native diet. The Natives ate mostly what they could hunt and gather. There was some farming going on in the piney woods of East Texas. Native game of the time was American Bison, Whitetail Deer, Antelope and small critters. Wild fruit and nuts rounded out the fare.

 

It was only when the Spaniards started putting missions in Texas that European-style food began to be imported. The Spaniards had cattle, hogs and sheep. They probably imported corn and other small grains. This was pretty much the menu for about three hundred years.

 

When the Anglo-Celts started settling in Texas in the early eighteen hundreds, they brought their cattle, hogs, sheep and poultry. There was some wild cattle left over from the Spanish missions, and most of those could be found in deep South Texas. The settlers had to grow most of everything they consumed. Nearly every family had a kitchen garden that provided corn, white potatoes and sweet potatoes. There were a lot more sweet potatoes than white potatoes. Oats was about the only small grain that did well in the Texas climate. Some rye was also raised. Wheat came later.

 

Things like salt, coffee, sugar and wheat flour had to be imported. A lot of it was brought in from New Orleans and Galveston.

 

The early Texans ate a lot of corn -- fresh corn in season, dried corn in the winter, cornmeal the year around after milling was available.

 

Lacking any other method of preserving food, drying and salting was used a lot. Salt pork is made by packing fresh pork in salt for several weeks, and then smoking it to impart some flavor. Beef was dried into jerky. Wild game supplemented the diet, mostly deer, turkey, squirrels, rabbits, raccoon, opossum and fowl. Buffalo probably did not figure into the Anglo diet until the middle eighteen hundreds when the frontier moved out to the Llano Estacado.

 

Corn Cookery:

 

The simplest method of eating corn is just to pull back the husk and take a bite, that is providing it's early in the season and the corn is still tender. Dried corn could be boiled and eaten that way, or it could be ground into meal and made into corn mush or corn cakes or corn bread.

 

Corn mush is simple food. Just stir some cornmeal into boiling water and cook it down until it thickens, add some butter, sugar or honey and a little milk, and you have a delicious hot breakfast. Omit the butter, sugar and milk and cut back on the water enough to make a thick batter, and you can fry it into Johnny cakes or bake it on a clean garden implement for hoe cakes.

 

For corn bread, you have to have a leavening agent, like baking powder or baking soda and buttermilk, to make it rise.

 

The Native Texans learned to soak dried corn in lime water to make hominy which can be ground into masa, a type of corn flour, a staple of Tex-Mex cooking.

 

Cornmeal comes in white or yellow. Either is acceptable. You can find some blue cornmeal in New Mexico and Arizona, and it's really blue. No matter the color, if you can find cornmeal that's been stone ground, it just seems to be better.

 

The recipes that follow go back quite a few years. As with many old recipes, it is assumed that the cook knows his or her way around a kitchen of the day. They don't exactly waste words with step-by-step directions.

 

Cornmeal Mush (from 1830)*

 

½ cup Cornmeal

2-3/4 cups Water

¾ teaspoon Salt

 

Sprinkle cornmeal into boiling water, stirring constantly. Add salt and cook for about half an hour. Serve with sugar and cream.

 

Indian Cornmeal Cake (from 1830)*

 

1-½ cups Yellow cornmeal

1 teaspoon Salt

½ cup Flour

3 teaspoons Rosewater (Vanilla)

1-2/3 cups Sugar

1 teaspoon Cinnamon

1 cup Butter

8 Eggs

 

Mix the sugar, butter and eggs. Mix the cornmeal and salt together, and combine with the sugar, butter and egg mixture. Add vanilla and cinnamon and mix well. Pour into a floured cake pan and bake in a moderate oven.

 

Fried Squirrel (from 1818)*

 

Rinse skinned squirrel in cold water and pat dry. Dip in buttermilk and then in seasoned flour, and fry in hot fat. If the squirrel is young, steaming is not necessary. Otherwise, drain off excess fat and add a cup of water and steam covered. Make gravy in the frying pan by adding leftover seasoned flour and milk or water. Serve with biscuits and wild plum jelly.

 

Salt Pork and Gravy

 

Salt pork is seldom used for anything other than seasoning now, but it was a staple of the early Texans. It was boiled to remove the excess salt and then prepared.

 

Slice one pound of salt pork thin. Freshen it by putting the slices in cold water and bringing to a boil. Then dry the slices, slit the edges and fry to a crisp. Make cream gravy with the drippings.

 

* Recipes from A Pinch of This and A Handful of That, by the Daughters of the Republic of Texas, District VIII, published by Eakin Press.

http://www.texascooking.com/features/jan98ravenbbq5.htm

 

 

[westbrook]

 

Divine Dessert-Rosewater Milk Balls

winddancer

 

Feb 19, 2001

 

Site Meter An authentic sweet ending to a meal from India-once you pop these balls in your mouth you will not be able to stop at two.

 

Red sugar orbs that simply melt in your mouth when you try chewing on them. These are milk balls that are first deep fried then poached in a rosewater sugar syrup.The balls sink to the bottom of the pot of oil when you first add them but they will rise to the surface in a while. Do not try too cook them too quikly or they will not be well cooked.

 

Gulaab Jamuns

 

Serves four.

 

2 1/2 cups superfine sugar

 

1 1/2 cups water

 

juice of 1/4 lemon

 

2 cardamons, bruised

 

1 T. rosewater

 

1 1/4 cups dried milk powder

 

1/2 cup flour

 

2 tsp. baking powder

 

5 -6 T. cold water

 

14 pistachio nuts, shelled

 

oil for deep frying

 

chopped pistachio nuts to serve

 

edible gold leaf to decorate

 

First make the sugar syrup. Put the sugar and water into a saucepan and heat until the sugar dissolves. Add the lemon juice and carmons, bring to a boil . Cook till thick. Remove from the heat and set aside half of the syrup, leave to cool. Add the rosewater to cooled syrup and set aside. Put on heat the remaining syrup. Simmer gently.

 

Sift the milk powder, flour and baking powder together. Add some of the water a tsp. at a time to make a soft dough and knead lightly on a floured surface for 5 minutes. Cover the dough with plastic wrap and leave for 30 minutes.

 

Divide the mixture into 14 balls and stuff each ball with a pistachio. Heat the oil in a deep fat fryer till mildly hot-when a cube of bread is golden brown in 4 minutes. Add 4 balls at a time to the oil and fry slowly, turning occasionally. They are cooked once they are evenly reddish brown.

 

Remove the cooked balls with a slotted sppon and immediately place them in a saucepan with the sugar syrup that have been simmering for a bit. Let the balls simmer gently for 5 minutes so they can absorb the syrup.Remove coated balls and repeat with remaining balls.

 

The removed milk balls will be transferred to the rosewater sugar syrup. Leave the milk balls in syrup in the refrigerator for at least one hour before serving.

 

Sprinkle with pistachio nuts and decorated with gold leaf.

>>>>>>>>>>>>>>> Cook's Notes:

 

When i make these in my kitchen, i use a local nut called pili-these are similar to pine nuts,. You may use any other nut you have a preference for.

 

I use powdered full milk for this recipe since powdered skim milk do not give a rich taste to the balls. Use whatever you prefer.

http://www.suite101.com/article.cfm/asian_...m_flavors/63194

 

[westbrook]

this recipe makes those pretty fruit candies, painted with food coloring. You have seen them, bananas, apples, pears, a sweet candy made from almonds.

 

Marzipan:

 

3 1/2 ounces (100 grams, or a slightly rounded cup) slivered or whole blanched almonds, ground

3 1/2 ounces (100 grams or 2/3 cup) confectioners' sugar (Kosher for Passover, Ashkenazim shuld check that it does not contain kitniyot)

1/4 teaspoon kosher for Passover vanilla extract

A few drops rosewater or almond extract

1-2 teaspoons hot water

For garnish:

1/4 cup crushed toasted unsalted pistachio nuts

Coriander seeds (for the eyes)

Cloves

 

Use a sharp pointed knife to slit the dates lengthwise, and remove the pits. Set aside.

 

Grind the almonds in a food processor to a powder consistency. Add the sugar, and with the machine running, add the vanilla, rosewater and 1 teaspoon hot water. The mixture should come together like a ball. If not, add another 1-2 teaspoon water, but be careful not to add too much or the marzipan will be too soft.

 

For each little Moshe, make a small ball of marzipan for the head, and an elongated oval-shaped piece for the body. (The total length of both together should be slightly smaller than the length of a date).

 

Roll the "body" in the crushed pistachio nuts (to add color and to represent the "bunting"). Attach the head to the body and stick in one of the dates, gently pressing the sides of the date around him to make him snug. Round the top and the bottom with a gentle pinch, like a little boat.

 

To make the eyes, use the tip of a whole clove to pierce 2 holes in the "head." (We considered using cloves for the eyes themselves, but were afraid of a lawsuit by anyone not removing them before eating). Stick a coriander seed in each hole (these are both edible and healthy), and Moshe is ready to float to his destiny.

 

Visit aish.com's Passover site for everything you need to know about Passover.

http://www.aish.com/family/cooking/Passove...ive_Cooking.asp

[westbrook]

Night-Time Rose Creamy Lotion

 

 

 

*

 

20 fl. oz. Almond oil

*

 

16 fl. oz. Rosewater to which have been added 1 oz. dried red Rose petals, this soaked for 3 days, then strained out and removed

*

 

3 oz. Beeswax Essence of Rose, if desired

 

To make: Into a water bath or the top of a double boiler put the oil and the wax. Heat until the wax is dissolved and then remove pot from the fire. Add the Rosewater slowly, beating all the while, and beat until it is cool. At this point add the essence of Rose a drop at a time, if you like. Beat the creamy lotion until cold, pour into a bottle and store away for use.

 

To use: This lotion makes an excellent Rose Cold Cream to remove old grimy dirt or makeup. Simply apply with clean fingertips and remove with fine tissue. Then you might take a teaspoonful of cornmeal in each palm and rub the hands and face well with it. Rinse with warm water and then cold. Pat the remaining fine film of cream into the skin for night-time smoothing.

 

Why: Almond oil and Rosewater as we know is an excellent moisturizing lubricant for normal to dry to sensitive skin; cornmeal is a gentle tonic stimulating to the tissues and acts as a "beauty grain".

 

Tip: Whenever making fine cosmetics always use a porcelain or glass pot. Some beauty experts recommend stainless steel cooking pots but these often leach poisonous heavy metals into the enclosed liquids. Nonmetal is best for herbs.

 

 

Rose Cream for Day Use

 

*

 

6 fl. oz. Almond oil

*

 

2 oz. Beeswax

*

 

1 heaping tsp. anhydrous Lanolin

*

 

1 tsp. Borax dissolved in 4 fl. oz. Rosewater

*

 

2 tsp. Zinc Oxide rubbed into a smooth cream with 4 fl. oz. Almond oil

*

 

10-20 drops oil of Rose

 

Quantity: Makes enough for about three 4 oz. cream jars.

 

To Make: Heat the beeswax and the lanolin gently in a water bath. Do not let the wax simmer or burn. Remove from heat and add the Almond oil slowly. Add the zinc oxide-Almond oil cream beating the mixture continuously. Add the borax-Rosewater and beat until cool. Add enough oil of Rose to scent the mixture to your liking. Beat until cold with a small wooden spoon. Pour into three 4 oz. cram jars and let sit until solidified.

 

To Use: This makes an excellent everyday cream that can be used under makeup or as a moisturizer. Simply rub gently onto face, hands or throat. As a throat moisturizer the cream is excellent, especially when rubbed in with a large marble or small avocado pit. rub in gentle circular motions while looking up into the sky, thereby stretching and stimulating your neck muscles.

 

Why: Almond oil replaces necessary body oils; Rosewater is a gentle astringent and moisturizer replacing liquid to the cells and tightening the skin; lanolin is a potent emollient and very much like human oils; borax is a skin softener and will help to produce a very white cream while its disadvantage is that it often adds a grainy texture; zinc oxide is useful for healing reddened, sore or irritated skin.

 

Rose Eye Wash for Sore, Tired or Irritated Eyes

*

 

1 oz. Rosewater

*

 

8 oz. Water

*

 

9 Rosebuds

 

Quantity: Makes 3-8 eye or face washes.

 

To Make: In a small covered enamel pot, bring the Rosebuds and water to a slow boil, lower the heat, remove the cover and simmer for a minute or two until some of the water boils off. Strain out the liquid into a clean container and refrigerate. When cool, add the Rosewater to 4 oz. of the herbal liquid. You must use this liquid within 3 days.

 

To Use: Rinse your eyes whenever necessary using this fluid with either an eyecup or the hollow of your palm.

 

Tip No. 1: You can also add 1 oz. Rosewater directly to 4 oz. of distilled or boiled water, without using the Rosebuds called for above and bottle the liquid. This will not spoil and may be used at your leisure.

 

Tip No. 2: Rosewater may be purchased at any old-fashioned pharmacy, herb or nutrition store and in most fine liquor stores (Rosewater is often used in fine mixed drinks). You might also find it available in Turkish or Middle Eastern specialty shops.

 

 

http://allnaturalbeauty.us/hbr_hair_skin_body.htm

[westbrook]

Most of the recipes I have eaten and they are really good. I have used some lotions with rosewater, but usually take the rosewater, put it in a spray bottle and spritz my skin and face.

 

add red food coloring to the rosewater and add when making sugar cookies. Turns you cookies a pretty pink to red.. nice when making hearts for Valentines day, Candy Canes with using red with the regular color sugar cookie and twisted together.

 

use your imagination.

[Cat]

The Inglenook Cook Book (1906)

PRESERVING AND CANNING

 

 

HOMEMADE HONEY

 

Boil together for 3 minutes the following: Five pounds of white sugar, 1 1/2 pints of water, and alum the size of a hickory nut. Strain through a white cloth, and when partly cool stir in 1 tablespoonful of rose water.

 

Sister Minnie Barkdoll, Warrenville, Ill.

 

http://www.foodreference.com/1906/html/rec...ecanstk_19.html

 

 

 

 

 

 

 

[Darlene]

I've used rosewater in some Lebanese ookies I made last year. It smells pretty, but was wierd eating although it didn't taste bad.

[furbabymom]

Wow - I didn't expect so many replies! Westbrook, you must be the search queen of all time!

 

Thanks everybody!

[Amishway Homesteaders]

Originally Posted By: Cat

The Inglenook Cook Book (1906)
PRESERVING AND CANNING


HOMEMADE HONEY

Boil together for 3 minutes the following: Five pounds of white sugar, 1 1/2 pints of water, and alum the size of a hickory nut. Strain through a white cloth, and when partly cool stir in 1 tablespoonful of rose water.

Sister Minnie Barkdoll, Warrenville, Ill.

http://www.foodreference.com/1906/html/rec...ecanstk_19.html

we just won this book on ebay - can't wait for it to get here !

[zinger]

:cool1: Be sure to share the good stuff!

[ArmyOfFive4God]

What year?

 

And is there much difference in the different publications?