Kitchen Table: Herb-Hip Puree Torte

A delicious and versitle recipe.

| February/March 1994

Serves 8 to 10

The flavor of rose hips is enhanced by the spiciness of scented basils and the natural sweetness of sweet cicely. The Herb-Hip Puree freezes well and makes a fine substitute for canned pumpkin in cookie, muffin, cake, and other recipes.


• 1 3/4 cups graham cracker crumbs (about 24 crackers)
• 1/4 cup sugar
• 1/4 cup melted butter or margarine
• 1/4 cup chopped hazelnuts

Combine all the ingredients in a bowl and mix well. Press the mixture evenly on the bottom and about 13/4 inches up the sides of a buttered 9-inch springform pan.

Bake at 350°F about 5 minutes. Cool on a rack.

Puree Filling

• 3/4 cup granulated sugar, divided
• 2 envelopes (2 tablespoons) unflavored gelatin
• 1 cup milk
• 2 eggs, separated, yolks beaten
• 1 3/4 cups Herb-Hip Puree (below)
• 1 cup whipping cream, whipped

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