Rose Recipes...
4 cup flour
1 T. baking powder
1/4 tsp. salt
1 cup butter
1/2 cup packed brown sugar
2 cup sugar
2 eggs, beaten
1 cup pecans, chopped
2 T. rosewater
Sift flour, baking powder, and salt. Cream butter. Add sugar, eggs, and rosewater to butter. Mix well. Add flour gradually to butter mixture. Add nuts. Shape into a roll and wrap in waxed paper. Chill overnight, or until firm enough to slice. Bake on ungreased cookie sheet for 5 minutes. Cool a few minutes before removing from cookie sheet.
1 (8 oz) package
cream cheese, softened
1 1/2 cups butter
3 cups sugar
6 eggs
3 T rosewater
3 cups sifted flour
Grease and flour a bundt pan. Whip cream cheese and butter until fluffy. Add sugar and beat. Add eggs, one at a time; beat well after each addition. Add rosewater and flour. Mix thoroughly. Pour into prepared pan. Bake for 1 1/2 hours.
3 cups Powdered
Sugar
4 T. Rosewater
Mix sugar and rosewater with mixer. Add milk if needed to make icing spreadable.
I put this icing on the pound cake while it is still warm in the pan. I also use it on the cookies. You may need to use less reosewater and milk with the powdered sugar so icing is of a firmer consistency for cookies.
1 (8 oz.) package cream cheese,
softened
1/4 cup red or pink rose petals (roses that have not been sprayed with
chemicals)
Mix cream cheese and rose petals in food processor. Pulse until petals are chopped fine. Add rosewater and powered sugar a little at a time. Taste after each addition, until you get the taste and consistency you like.
*Remember... A little goes a long way when using rosewater. Add a little at a time. You can always add more, you can't take it out if it is too strong tasting.