Witchy Recipes

Bee Balm can be added to fruit salads, pork recipes, punches and other
beverage recipes plus it can be substituted for mint.

Summer Punch
Ingredients:
1 cup granulated sugar
1 cup fresh lemon juice
1 cup Bee balm leaves
1/2 cup raspberries
2 cups cranberry juice
1/2 cup mint leaves (any variety)
1 47 ounce can chilled pineapple juice
3 liters of ginger ale
In a sauce pan dissolve the sugar in the lemon juice, over low heat. Add
the bee balm and raspberries. Bring to a simmer, stir to break up the
raspberries. When the sugar is dissolved, strain leaves and berries out
of the liquid. Add cranberry juice and mint, stirring well. Chill up to
24 hours. When ready to serve, pour into a punch bowl and add pineapple
juice, ice and ginger ale.

Bee Balm Iced Tea
Ingredients:
1/2 cup Bee Balm flowers and leaves
8 cups boiling water
Pour the boiling water over the Bee Balm. Cover and steep until cool,
about an hour. Strain and discard flowers. You can sweeten with sugar if
desired. Chill until ready to use and serve over ice.
Bee Balm Tea: Pour one cup of boiling water over 1/4 cup fresh leaves
and allow to brew for 5 minutes. Strain and sweeten if you wish before
serving. To use dried bee balm pour one cup of boiling water over two
teaspoons of the dried leaves. Brew the same and strain.

Summer Tea Blend
Ingredients:
3 tbsp. dried chamomile flowers
1 tbsp. dried bee balm leaves
2 tsp. dried rosemary
1 tbsp. apple or pineapple mint leaves
Mix all the dried herbs together in a jar. Use 2 tsp. of the mix per cup
of tea. Steep for 5 minutes and strain. Sweeten with honey or sugar if
you wish.

1 Tbsp shortening
2 eggs
2 egg whites
1 Cup sugar
1/2 Cup canola oil or other vegetable oil
1 teaspoon rose water
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon soda
2 1/4 Cups all purpose flour
1 Cup buttermilk
8 rose scented geranium leaves Heat oven to 350 F. Generously grease a 8x12 inch pan with shortening and dust with flour. Lightly pound rose geranium leaves between sheets of wax paper and arrange in the bottom of the pan.
In a bowl with an electric mixer or a food processor beat together egg whites and sugar. Continue beating until the sugar dissolves. Beat in the oil, salt, vanilla extract and rose water. Combine the flour, baking powder and baking soda. Add the flour mixture alternately with the buttermilk to the egg and oil mixture. Mix only until no flour is visible.
Pour the batter into the prepared pan. Bake for 30 minutes, or until the cake is golden brown on the top and firm to the touch.Cool for 20 minutes. Turn out of pan. Allow to cool completely on wire rack. Peel off leaves when the cake is completely cool. Decorate according to liking.*original author unknown*