Lee's Ghee Artisan clarified butter

Cardamom Kiss

cardamom French Toast

Ingredients:

Directions:

In a large bowl, combine eggs, salt, and water and beat until frothy. Dip a slice of bread in the bowl, letting it soak up 1/4 of the egg mixture, covering evenly. In a frying pan on medium heat, melt 1 tsp of ghee. Fry bread until lightly brown on each side, 1-2 minutes. Repeat until all 4 slices are done. Serve with maple syrup and garnish with rose petals.

Makes 2 servings.

millet pudding

Recipe adapted from the Tasting Table Recipe Challenge

Directions:
In a medium saucepan over medium-high heat, combine the milk and millet and bring to a boil. Reduce heat to a simmer and stir in the sugar. Cover and cook, stirring occasionally, until the milk has absorbed and the mixture has become creamy, 40 to 45 minutes. If the mixture looks dry, add ¼ cup milk as needed until the millet is tender. Stir in the Cardamom Kiss ghee and saffron and serve hot.

lee's Tibetan butter coffee

Brew coffee or tea as normal. When it is ready, add Cardamom Kiss ghee and sweetener of choice. Mix in blender for 5-10 seconds until frothy. Pour into mug and enjoy!

cardamom kiss Shortbread

Preheat oven to 350°F. In the bowl of an electric mixer or in a food processor, cream butter, sugar and vanilla. In a separate bowl, combine flour and cardamom and mix. Fold flour into creamed butter and sugar to make a stiff, crumbly dough.

On a greased baking sheet, press dough to form an even 1-in (2 1/2 cm) thick rectangle. Bake for 30 minutes. Remove from oven, then sprinkle with almonds and press them into the dough. Bake for another 10 minutes until dough begins to turn golden brown.

Remove from oven and let cool while still on baking sheet for 10 minutes. Slice into squares and continue to let cool on baking sheet. When completely cool and crisp, remove from sheet and store or serve.

Makes 25-30 cookies.

Cornmeal cardamom scones

As Featured on Less With Bread

Photo by Less With Bread

Heat oven to 425 and line a baking sheet with parchment paper. Combine flour, cornmeal, and sugar into bowl, then add baking powder, soda, salt, and lemon zest. Stir to combine. Add the ghee and butter and cut into dry mixture using a pastry cutter. You should have mostly small pieces of butter, with some medium ones remaining.

Pour buttermilk into flour mixture and stir to combine. Roll dough out onto a well floured work surface. The dough will be very sticky, and this is OK. Just put some flour on your hands and pat it on top, carefully turning the dough into a ball.  Transfer to baking sheet, and pat into a circle about 1.25″ thick. Using a well floured knife, cut into 8 wedges.

Bake for 20-25 minutes, or until top is golden brown. Remove from oven and let cool until warm enough to handle, then devour with more Lee's Ghee and preserves!

Makes 8 servings.

whole grain Pancakes

Suggested Toppings:

Makes 4 servings.