Sneak Peek of some of
The Rose Cookbook's Recipes!

Cucumber Mint and
Rose Petal Tea Sandwiches

½ of a seedless cucumber, peeled and very thinly sliced (about 32 slices)
¼ cup loosely packed fresh mint leaves, washed and dried, chopped fine
¼ cup red rose petals, washed and dried
¼ cup rose butter, room temperature
¼ cup cream cheese, room temperature
16 slices high-quality white bread
Salt to taste


Place cucumber slices between layers of paper towels to remove excess moisture. In a small bowl, combine mint leaves, rose petals, rose butter, and cream cheese. Spread the mixture evenly on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle lightly with salt. Top with the remaining slices of bread, buttered side down. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Makes 32 tea sandwiches.

Strawberry and Rose
Dream Cake

2-1/4 cups cake flour
1 Tbsp. baking powder
½ tsp. salt
½ cup butter, softened
1-1/2 cups sugar
4 egg whites
1 tsp. vanilla extract
1 tsp. rose extract
1 cup milk

Cream Topping:
1 cup heavy whipping cream,
high quality, ultra pasteurized
½ tsp. pure vanilla or rose extract
1 tsp. granulated sugar

Fruit Topping:
2 cups fresh strawberries, sliced thin
½ cup rose water
1 tsp. granulated sugar
Fresh red rose petals for garnish


Preheat oven to 350°F. Line bottoms of two 9-inch round cake pans with waxed paper; lightly grease paper. Combine flour, baking powder and salt in medium bowl; set aside.

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg whites, two at a time, beating well after each addition. Add vanilla and rose extracts; beat until blended. With electric mixer at low speed, add flour mixture alternately with milk, beating well after each addition. Pour batter evenly into prepared pans.

Bake 25 minutes or until wooden toothpick inserted into centers comes out clean. Cool layers in pans on wire rack 10 minutes. Loosen edges and invert layers onto rack to cool completely.

Prepare Cream Topping. For the whipped cream: Place the whipping cream, vanilla or rose extract and sugar in a large mixing bow. Stir to combine. Cover and chill the bowl along with the beaters in the refrigerator for at least 30 minutes. When chilled, beat mixture until stiff peaks form.

Prepare Fruit Filling while Cream Topping chills. Combine sliced strawberries, rose water and sugar together in a bowl. Mix and let stand in refrigerator for duration of the 30 minutes.

To fill and frost cake, place one layer on cake plate; spread top with Cream Topping. With a large spoon, evenly scatter some of the strawberries and rose water over the cream topping. Place second layer over filling. Spread cream topping, thinner in the middle and a little higher around edge of cake. Place remaining strawberries in middle portion of top of cake. Refrigerate until serving. Allow cake to stand at room temperature 10 minutes before serving. Garnish with rose petals. Serve immediately.

Austrian
Linzer Cookies with
Rose Petal Jam

¾ cups butter, room temperature
½ cup sugar
1 egg

½ tsp. lemon rind, grated

¼ tsp. vanilla extract

1½ cups almonds or hazelnuts, finely ground

2¼ cups cake flour

½ tsp. baking powder

½ tsp. cinnamon

6 ounces rose petal jam

powdered sugar, for dusting

Cream butter in a standing electric mixer using a paddle attachment. Add the sugar and continue creaming. Add the egg, lemon rind, and vanilla extract and mix. Mix in the ground nuts. Stir together dry ingredients in a bowl and add to creamed mixture and blend.

Form the dough into disks, wrap and chill. Roll out the dough between two sheets of parchment paper to ⅛-inch thickness. Put rolled dough (still between parchment paper) in the freezer for 5-10 minutes to firm up before cutting.

Preheat oven to 350°F. Cut out the base cookie shapes. Cut out (remove) the centers of half the cookies with a smaller cookie cutter of the same heart shape. Re-roll scraps and repeat until all of the dough is used.

Bake for 12 minutes, or until edges just turn golden. Cool on a wire rack. Heat the rose petal jam and spread the solid disks with a layer of the hot jam. Place the top layer cookie over the bottom, pressing down lightly. Sprinkle with powdered sugar, and then fill the holes with more preserves. Let set slightly before serving. Makes 12-24 cookies, depending on the size of your cookie cutter shapes.

Chicken and Carrot Ginger Slaw Tea Sandwiches

3 Tbsp. rose mayonnaise
1 tsp. olive oil
2 Tbsp. rose tarragon vinegar
1 Tbsp. fresh ginger, grated
salt and pepper to taste
1½ cups carrots, grated finely
1 scallion, minced
½ lb. cooked chicken breast, sliced thin
4 lettuce leaves
1 handful fresh red rose petals
4 slices whole wheat bread


Whisk together the rose mayonnaise, oil, rose tarragon vinegar, ginger, salt and pepper. Add the grated carrots, mixing well. Place one slice of lettuce on each slice of bread. Sandwich the chicken breast slices to two of the slices. Top the chicken with the carrot mixture. Sprinkle rose petals on top of slaw. Top with other bread slices. Trim the crusts off the bread, and any lettuce that may be sticking out. Slice diagonally and serve.