Thyme Savors Recipes

THYME ROASTED SWEET POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
• Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.

THYME AND GRUYERE SAVORY COOKIES

Steps:

• Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
• For the egg wash, add the egg and 1 tablespoon water to a small bowl and whisk to combine. Set aside.
• Add the cheese, flour, thyme, pepper and salt to a food processor fitted with the blade attachment. Pulse until the cheese is broken up and incorporated with the flour. Add the butter and pulse until the butter is smaller than a pea, about 10 to 15 pulses. Stream in the water, a tablespoon at a time, while pulsing. After two tablespoons, remove the lid and check your dough, it should look like wet sand and hold together when you press it together in your hand. If it doesn't hold together, place the lid back on and pulse in another tablespoon or two of water.
• Once the dough is the right consistency, turn it out onto a lightly floured work surface and knead it a few times, just until it comes together. Lightly flour a rolling pin and roll dough out until 1/4-inch-thick. Using a 2 1/2-inch round cutter, cut out cookies and place them 1-inch apart on the prepared baking sheet. Gather the dough scraps and lightly knead together. Continue the process of rolling out the dough and cutting cookies until all of the dough is used. Brush the cookies with the egg wash.
• Bake until the cookies are lightly golden and puffed, 12 to 14 minutes. Remove from the oven and cool for at least 10 minutes before serving.

THYME SAVORS

Steps:

• Preheat the oven to 425 degrees F. Line a 12-cup muffin pan with paper liners; set aside. Melt the butter in a large skillet over medium-high heat. Add the leeks and celery and cook, stirring, until wilted, about 5 minutes. Add the parsley, thyme, walnuts and raisins; season with salt and pepper. Cook, stirring, until the vegetables are tender, about 5 more minutes; set aside to cool.
• Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Whisk in the milk, sour cream and egg until combined. Stir in all but 1/2 cup of the cooled vegetable mixture. Divide the batter among the prepared muffin cups, filling each almost to the top. Sprinkle the reserved vegetable mixture on top. Bake until the muffins bounce back when pressed, about 15 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.

THYME-SEA SALT CRACKERS

Steps:

• Preheat oven to 375°. In a large bowl, whisk flours and salt. Gradually add water and 1/4 cup oil, tossing with a fork until dough holds together when pressed. Divide dough into 3 portions., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Prick each cracker with a fork; brush lightly with remaining oil. Mix thyme and sea salt; sprinkle over crackers., Bake 9-11 minutes or until bottoms are lightly browned.