sf wrote:

>Not really, I think it's pretty common in
>Italy. You'd never know you were eating
> pine needles if you chop up fresh
> rosemary for the cake and you'll never
> know how good it is until you try it. You
> won't even know it's rosemary. My son
> was guessing what the flavor was he
> tasted and rosemary and wasn't part of
> the equation. He was pleasantly
> surprised when he found out and said
> he wouldn't have guessed. That's why
> I'll stay with 1T after all.

I guess I'm not that familiar with Italian recipes, especially desserts,
so hadn't heard of using rosemary in desserts, but you might have come
up with a "winner" there, using it in cake.

>AFAIC rosemary goes very well with
> EVOO and lemon/orange... just like the
> three go together so well with meat. If
> you opened the link I provided, you'd
> see that the original cake doesn't call for
> any rosemary - but I've made a couple
> of rosemary and lemon pound cakes in
> the past and liked them, so I added it to
> this one. I wasn't sorry I did it either.

Also have never used EVOO. We always buy canola oil, peanut oil and
olive oil. Today I'm trying a new chicken breast recipe that calls for
them to be fried in Extra Virgin Olive Oil and it also has white wine,
juice and peel of 1 lemon, garlic, capers and parsley in it, so hope
it's good!

Thanks for the recipe for Oil Biscuits, as they sound good. I'll look up
the Lemon Cake Squares recipe and post it next.

Judy