Type what you have

Ingredients

• ✓ rosemary
• butter
• white sugar
• all-purpose flour
• salt
• white sugar

Instructions

1. 1 In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
3. 3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
4. 4 Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

By Abigail

Ingredients

• ✓ rosemary
• butter
• white sugar
• egg
• whole wheat flour
• all-purpose flour
• baking powder

Instructions

1. 1 Beat the butter and sugar together in a bowl until creamy and smooth, and stir in the egg until well incorporated. Stir in the whole wheat flour, all-purpose flour, rosemary, and baking powder until well blended. Cut the dough into 2 equal-sized pieces, and shape each piece into a log about 1 1/4-inch in diameter. Wrap the logs in plastic wrap, and refrigerate at least 2 hours, or place in freezer for about 1 hour.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
3. 3 Cut the logs of dough into thin slices, 1/8 to 1/4-inch thick. Place the slices on the prepared baking sheets, and bake in the preheated oven until the cookies are set and the edges turn golden brown, 10 to 12 minutes. Cool for 1 minute on baking sheets before removing to wire racks to finish cooling.

By sueb

Ingredients

• ✓ rosemary
• all-purpose flour
• white sugar
• lime
• butter
• white sugar
• egg
• avocado

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix flour, 1/2 cup sugar, rosemary, and lime zest together in a bowl. Cut butter into flour mixture with a pastry cutter until clumps are small. Set aside 1 cup of the flour mixture for later use; press remaining flour mixture in an even layer into the bottom of the prepared baking dish.
3. 3 Bake in preheated oven until the crust sets, about 10 minutes.
4. 4 Mix 1/2 cup of the reserved flour mixture with 1 1/2 cup sugar, lime juice, eggs, and mashed avocado in a bowl until mostly smooth; spread over the baked crust. Top with the remaining 1/2 cup of the reserved flour mixture.
5. 5 Bake in oven until set, about 25 minutes more. Cool completely before cutting into 48 bars. Cover with plastic and refrigerate.

By sueb

Ingredients

• ✓ rosemary
• parsnip
• olive oil
• apple
• pear
• leek
• balsamic vinegar
• chicken stock

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
3. 3 Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
4. 4 Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
5. 5 Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
6. 6 Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
7. 7 Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.

By BigShotsMom

Ingredients

• ✓ rosemary
• all-purpose flour
• baking powder
• baking soda
• butter
• sugar
• vanilla extract
• egg
• sour cream
• orange zest

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 9x5-inch loaf pan.
2. 2 Whisk flour, baking powder, and baking soda together in a bowl.
3. 3 Beat butter in a bowl using an electric mixer until smooth and creamy, about 30 seconds. Gradually beat sugar into butter until light and fluffy; add vanilla extract and beat until incorporated. Beat eggs, 1 at a time, into creamed butter mixture, beating about 1 minute after each addition.
4. 4 Beat flour mixture, alternating with sour cream, into creamed butter mixture with the electric mixer on low until batter is just combined. Stir orange zest and rosemary into batter; pour into the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By dieselanne

Ingredients

• ✓ rosemary
• all-purpose flour
• sugar
• salt
• butter
• apple
• butter
• all-purpose flour
• white sugar
• brown sugar
• water
• thyme

Instructions

1. 1 Whisk flour, sugar, and salt together in a large bowl. Place in the freezer for 30 minutes.
2. 2 Fill a 1-cup liquid measuring cup with water. Drop in 3 ice cubes; set aside.
3. 3 Remove butter and flour mixture from freezer. Grate butter into the flour mixture quickly. Toss using a spatula or an electric mixer to incorporate the grated butter. Drizzle 1/2 cup ice water into the bowl and mix, adding a little more water at a time until dough begins to form large clumps. Gather and lightly knead clumps of dough together into a mound using your hands.
4. 4 Divide dough in 1/2 and wrap each portion separately in plastic wrap. Refrigerate for at least 1 hour.
5. 5 When ready to bake, roll dough out on a lightly floured surface and place bottom crust into a 9-inch pie pan. Roll out second crust and slice dough into long, 3/4-inch wide strips using a rotary pizza cutter.
6. 6 Preheat the oven to 425 degrees F (220 degrees C).
7. 7 Fill bottom pie crust with apples. Cover with dough strips, weaving into a lattice crust; crimp edges to seal. Place pie in the refrigerator.
8. 8 Melt butter in a saucepan over medium heat. Stir in flour to form a paste. Add white sugar, brown sugar, water, rosemary, and thyme. Bring to a boil. Reduce heat quickly and let simmer until rosemary and thyme are very aromatic and sauce has thickened, 5 to 7 minutes.
9. 9 Take pie out of the refrigerator and gently and slowly pour caramelized liquid over the crust, distributing it as evenly as possible so that some liquid gets into all openings of the lattice.
10. 10 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
11. 11 Continue baking until apples are soft, 35 to 45 minutes. Remove pie from the oven and let cool on a wire rack before serving.

By stefbc7

Ingredients

• ✓ rosemary
• butter
• white sugar
• salt
• vanilla extract
• all-purpose flour

Instructions

1. 1 Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butter, ½ cup sugar, rosemary, salt, and vanilla extract in a large bowl using the back of a spatula or spoon, slowly incorporating ingredients until butter has softened somewhat and ingredients come together.
3. 3 Rub flour into butter mixture, using floured hands and fingertips, rubbing mixture together, until floury crumbs become buttery crumbs, about 1 to 2 minutes. Press mixture together until forms a dough ball.
4. 4 Transfer dough to a lightly floured work surface; press into a disk, then into a ½-inch-thick rectangle. Cover with a piece of plastic wrap. Flatten dough to ¼-inch-thick using a flat pan or rolling pin. Reshape into a 5x12-inch rectangle.
5. 5 Cut dough lengthwise into 5 even strips, about 1-inch wide, trimming excess dough if necessary. Cut each strip into 6 even squares (you can roll out scraps to form more cookies if necessary). Transfer cookies to the prepared baking sheet. Sprinkle each cookie with 1 pinch sugar. Poke 4 rows of holes into each cookie using a fork.
6. 6 Bake in the preheated oven until golden brown, about 50 minutes.
7. 7 Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
8. 8 Enjoy!

By John Mitzewich

Ingredients

• ✓ rosemary
• pie crust
• all-purpose flour
• brown sugar
• butter
• rhubarb
• strawberry
• white sugar
• cornstarch
• lemon juice
• lemon thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
2. 2 Mix together flour and brown sugar in a bowl. Add cold butter cubes and cut in with your fingers until mostly combined with flour mixture, allowing some medium-sized chunks of butter to remain. Place crumble mixture in the freezer.
3. 3 Bake pie crust in the preheated oven until edge of crust is slightly browned, about 8 minutes. Remove from the oven, carefully remove the foil and weights, and set aside. Leave oven on.
4. 4 Combine rhubarb, strawberries, white sugar, cornstarch, lemon juice, thyme, and rosemary in a large bowl; mix until fruit is well coated, and transfer mixture into the pie crust. Remove crumble mixture from the freezer and sprinkle over top.
5. 5 Bake until filling is bubbly and crumble mixture has melted and browned, about 25 minutes. Allow to cool slightly before cutting.

By Buckwheat Queen

Ingredients

• ✓ rosemary
• olive oil
• all-purpose flour
• spelt flour
• active dry yeast
• kosher salt
• water
• cornmeal
• sea salt

Instructions

1. 1 Gather all your ingredients.
2. 2 Grease a large bowl with olive oil.
3. 3 Combine all-purpose flour, spelt flour, yeast, and kosher salt in the bowl of a stand mixer fitted with a dough hook. Add water and knead until dough is smooth, elastic, wet, and sticky, about 5 minutes. Transfer dough to the prepared bowl. Cover and let rise on the counter for 30 minutes.
4. 4 Uncover the dough. Wet one hand and grab one side of the dough in the bowl. Pull it up slightly and fold it in towards the center. Repeat this folding technique 6 or 7 more times, turning the bowl slightly in between each fold. Cover and let rest for 30 minutes.
5. 5 Repeat Step 3 (above) two more times. Dough will have rested for a total of 2 hours.
6. 6 Bake the Fougasse
7. 7 Repeat folding technique once more. Cover and place in the refrigerator for 12 to 24 hours.
8. 8 When ready to bake, line a sheet pan with a silicone liner; sprinkle some flour on the liner.
9. 9 Transfer dough to a lightly floured surface and pat or press it into an oval shape, flouring lightly as necessary. Cut the oval in half lengthwise into two equal portions.
10. 10 Shape fougasse: On one piece of dough, fold one end in over the center third, then fold the other end in over top. Dough should resemble a triangle. Transfer dough to the prepared pan. Repeat with the second piece of dough.
11. 11 Cover both triangles with an oiled piece of plastic wrap and let sit until dough warms up, 30 minutes to 1 hour.
12. 12 Line two baking sheets with parchment paper; generously sprinkle cornmeal on the parchment. Remove plastic from the dough.
13. 13 Transfer one piece of dough to a lightly floured surface. Sprinkle some flour over top and use a rolling pin and your hands to stretch the triangle until it's ½- to ¾-inch thick. Sprinkle rosemary over top and press it into the dough. Transfer dough to one of the parchment-lined baking sheets.
14. 14 Use a pizza wheel to cut through the dough in a vertical line up the center of the triangle; do not cut through the top and bottom edges. Pull dough apart to spread open the cut.
15. 15 Make two more cuts at the top, one on each side from the center going out toward the edge, making sure you don't cut through the edges. Pull dough gently to spread it out. Make four more cuts, two in the middle, and two at the bottom, and pull dough apart. Make two more small cuts at the bottom. You will have one long cut in the center and 4 going down each side, so the fougasse will resemble a leaf. Cover with oiled plastic wrap and let proof for 30 to 60 minutes.
16. 16 Repeat Steps 6 to 8 (above) to shape and proof the remaining dough.
17. 17 Preheat the oven to 450 degrees F (230 degrees C). Remove plastic wrap from one fougasse. Brush olive oil over the entire surface and sprinkle with sea salt.
18. 18 Bake in the center of the preheated oven until beautifully browned, about 20 minutes.
19. 19 Transfer to a rack to cool. Repeat Steps 11 and 12 (above) to bake remaining fougasse.
20. 20 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ rosemary
• blackberry
• salt
• baking powder
• white whole wheat flour
• vanilla extract
• lemon zest
• egg yolk
• egg
• confectioners sugar
• butter
• salt
• vanilla extract
• brown sugar
• butter
• rolled oat
• white whole wheat flour
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking dish with parchment paper, leaving an overhang on two sides.
2. 2 Combine 1/2 cup white whole wheat flour, oats, 6 tablespoons butter, brown sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a small bowl; mix with a fork to make a crumbly topping. Place in the refrigerator.
3. 3 Combine 1/2 cup butter and confectioners' sugar in a bowl; beat with an electric mixer until light and creamy. Add eggs and egg yolk one at a time, mixing well after each addition. Beat in lemon zest, rosemary, and 1/2 teaspoon vanilla extract.
4. 4 Mix 3/4 cup white whole wheat flour, baking powder, and 1/8 teaspoon salt together in a separate bowl. Add to the creamed butter mixture in 2 to 3 batches, mixing well after each addition, until a thick dough forms.
5. 5 Spread dough in the bottom of the prepared pan. Arrange blackberries evenly on top. Stir crumb topping and sprinkle evenly over blackberries. Press down gently to pack topping down.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack; let cool for 1 hour.
7. 7 Lift bars out of the pan using the parchment paper edges. Cut into 12 pieces using a long serrated knife.

By Anne J

Ingredients

• ✓ rosemary
• garlic
• olive oil

Instructions

1. 1 Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

By Krystal

Ingredients

• ✓ rosemary
• ✓ rosemary
• black pepper
• salt
• garlic
• olive oil

Instructions

1. 1 Mix black pepper, kosher salt, fresh rosemary, dried rosemary, and garlic in a small bowl.
2. 2 Gradually stir enough olive oil into spice mixture to form a thick paste. Rub into desired meats before grilling.

By Christopher Anderson

Ingredients

• ✓ rosemary
• apple
• cinnamon sugar
• water

Instructions

1. 1 Cut each apple into 16 wedges and place in a microwave-safe dish.
2. 2 Sprinkle apples with rosemary, cinnamon sugar, and water. Stir the apples and cover the dish. Microwave on high until tender, about 4 minutes, stirring halfway through.

By lutzflcat

Ingredients

• ✓ rosemary
• canola oil
• seasoned salt
• potato

Instructions

1. 1 Pour canola oil evenly onto the bottom of a room-temperature, 10-inch cast iron skillet. Sprinkle rosemary and seasoned salt evenly over oil. Place potatoes, cut-side down, in 1 layer at the bottom of the skillet. Press down on potatoes so cut-side is coated in canola oil.
2. 2 Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Bake until potatoes are easily pierced with a fork, about 45 minutes.

By ANTILOPE

Ingredients

• ✓ rosemary
• olive oil
• garlic
• white bean

Instructions

1. 1 Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ rosemary
• butter
• black pepper
• salt
• walnut

Instructions

1. 1 Preheat oven to 300 degrees F. Melt butter in a small saucepan; stir in rosemary, pepper and salt. Add walnuts and stir well with a rubber scraper until mixture evenly coats walnuts.
2. 2 Transfer to a baking sheet and cook for 30 minutes, stirring every 10 minutes. Let cool completely before storing in an airtight container.

By California Walnuts

Ingredients

• ✓ rosemary
• pork tenderloin
• olive oil
• garlic

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
3. 3 Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

By Stacy B.

Ingredients

• ✓ rosemary
• breadstick dough
• egg
• garlic powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.

By BAKINGNUTS

Ingredients

• ✓ rosemary
• sea salt
• lemon thyme
• sea salt

Instructions

1. 1 Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
2. 2 Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

By John Mitzewich

Ingredients

• ✓ rosemary
• water
• sugar

Instructions

1. 1 Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes.
2. 2 Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

By foodelicious

Ingredients

• ✓ rosemary
• black pepper
• salt
• butter
• pork loin chop
• garlic
• beef broth

Instructions

1. 1 Combine rosemary, ground pepper, and salt in a small bowl; rub rosemary mixture on pork chops.
2. 2 Melt butter in a large skillet over medium-high heat; stir garlic into melted butter, then place pork chops in the skillet. Cook until golden brown, 3 to 5 minutes per side.
3. 3 Reduce heat to low and pour in beef broth. Simmer until pork chops are fully cooked, 35 to 45 minutes. A meat thermometer inserted into the center of the thickest chop should read at least 145 degrees F (63 degrees C).

By Jen

Ingredients

• ✓ rosemary
• rutabaga
• olive oil
• garlic
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine rutabaga spears with oil, minced rosemary, garlic, and salt. Toss until evenly coated.
3. 3 Lay rutabaga spears onto a baking sheet, leaving space between for even crisping. Bake until rutabaga fries are cooked through and crisped on the outside, about 30 minutes.

By Kittycat

Ingredients

• ✓ rosemary
• basil
• thyme
• oregano
• olive oil

Instructions

1. 1 Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

By Carol

Ingredients

• ✓ rosemary
• mozzarella ball
• castelvetrano olive
• kalamata olive
• tomato

Instructions

1. 1 Arrange rosemary sprigs in a 10-inch-diameter circle to resemble a wreath. Start by placing one sprig at a 45-degree angle with the leafy tip facing outwards. Continue adding sprigs in the same direction until you have formed a full circle.
2. 2 Arrange clusters of mozzarella balls, olives, and tomatoes over rosemary sprigs.

By Jones

Ingredients

• ✓ rosemary
• ground beef
• salt
• pepper
• garlic powder
• butter

Instructions

1. 1 Preheat a grill for high heat.
2. 2 In a medium bowl, mix together the ground beef, rosemary, salt, pepper and garlic powder. Divide the mixture into four parts and form into balls. Make an indention in the center of each one, and place a tablespoon of butter in the hole. Mold the meat around the butter, and flatten into a patty.
3. 3 Lightly oil the grilling surface, and place burgers on the preheated grill. Cook for 5 to 10 minutes on each side, until well done.

By Aba_O

Ingredients

• ✓ rosemary
• lime juice
• ginger
• black pepper
• cayenne pepper
• garlic

Instructions

1. 1 To make the marinade, stir together the lime juice, rosemary, ginger, black pepper, cayenne pepper, and garlic in a bowl.
2. 2 To use the marinade, pour the marinade into a resealable plastic bag, and add up to 1 1/2 pounds of pork. Seal, and marinate in the refrigerator at least 2 hours, up to 24 hours.

By Cara

Ingredients

• ✓ rosemary
• carrot
• water
• butter
• honey

Instructions

1. 1 Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

By KATHYP100

Ingredients

• ✓ rosemary
• ✓ rosemary
• tomato paste
• honey
• worcestershire sauce
• chicken breast
• cherry tomato

Instructions

1. 1 Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them from burning during cooking.
2. 2 Stir together tomato paste, honey, Worcestershire sauce, and rosemary in a large bowl. Add chicken pieces and stir to coat evenly.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
4. 4 Thread chicken pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.
5. 5 Spoon over any remaining glaze and cook under the preheated hot broiler, turning occasionally, until the chicken is no longer pink at the bone and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Transfer to a serving plate and garnish with sprigs of fresh rosemary.

By Babs35

Ingredients

• ✓ rosemary
• cashew
• margarine
• brown sugar
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place cashews on a baking sheet.
2. 2 Bake in the preheated oven until warmed through, about 10 minutes.
3. 3 Meanwhile, stir rosemary, margarine, brown sugar, salt, and cayenne pepper together in a large bowl.
4. 4 Pour warm cashews into the rosemary mixture and toss to coat. Serve warm or allow to cool to room temperature.

By boombatine

Ingredients

• ✓ rosemary
• balsamic vinegar
• honey
• garlic
• garlic salt

Instructions

1. 1 Whisk balsamic vinegar and honey together in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes.
2. 2 Stir garlic, rosemary, and garlic salt into vinegar mixture. Cook and stir until mixture starts to foam. Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 to 40 minutes.

By Gatekeeper85