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This recipe is so moist! The lavender compliments the lemon
extremely well. A perfect summertime bread with light lunches.
1 lemon cake mix
1 pkg. instant lemon pudding
1 cup water
3 beaten eggs
3/4 cup oil
1/2 cup poppy seeds
4 teaspoon ground lavender
Mix all ingredients together and beat for 3-5 minutes, then bake at 350
degrees for 45 minutes.
This is a favorite and a most popular cookie!
2 cups sugar
2 cups butter
3 cups flour
1 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoon soda
4 cups corn flakes
1 cup chopped pecans (toasted)
6 teaspoons ground lavender
Cream sugar and butter. Add dry ingredients, then fold in corn flakes and
pecans. Spoon onto cookie sheet and bake at 350 degrees for 20 minutes.
These cookies are splendid....
1 1/4 cups butter or margarine
1 1/2 cups white sugar
1/2 cup lavender sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts
1 cup chocolate chips
Preheat the oven to 350 degrees. Do not grease the cookie sheets.
Cream butter with sugars. Add eggs and vanilla and mix.
Combine the flour, baking soda, salt and cocoa, and add to the butter-egg
mixture. Whip well about 1 minute.
Add nuts and chocolate chips. Mix well, spoon plum-sized balls of dough
onto the cookie sheets about 3 inches apart.
Bake 12-15 minutes until the cookies look puffy with cracks on top. Do not
over bake.
Cool 1 minute on the cookie sheet, then transfer to a cooling rack until
firm. They keep well stored in airtight containers in a cool place.
Notes: For 10 servings, use the larger amounts of
ingredients; whirl in batches, pouring each batch into a pitcher. Stir the
coconut milk before measuring it. You can also use plain sugar or coarse
salt to garnish glass
rims.
3/4 to 1 cup tequila
1/3 to 1/2 cup blue curaçao or other orange-flavor liqueur
3/4 to 1 cup canned coconut milk
1/4 to 1/3 cup lime juice
1 1/2 to 2 cups frozen unsweetened raspberries
1 1/2 to 2 cups frozen unsweetened blueberries
3 to 4 cups ice cubes
1 tablespoon sugar
1 teaspoon fresh or dried lavender blossoms
Lime wedge
Lavender sprigs, rinsed (optional)
1. In a blender, combine tequila, curaçao, coconut milk, and lime juice.
Cover and turn to high speed, then gradually add raspberries, blueberries,
and ice. Whirl until margarita mixture is smooth and slushy.
2. Put sugar and lavender blossoms in a small bowl. Rub with your fingers or
mash with a spoon to release some of the lavender flavor. Rub glass rims
with lime wedge to moisten. Dip rims in lavender sugar, coating evenly.
3. Pour margaritas into sugar-rimmed glasses. Garnish with lavender sprigs.
Yield: Makes about 5/12 to 7 1/2 cups; 8 to 10 servings
Tea Bread
3/4 cups milk
2 1/ 4 teaspoon dried lavender flowers, divided (be sure to use culinary
lavender)
2 cups unbleached all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
1 cup sugar
2 eggs beaten
1 tablespoon grated lemon zest, or 1 tsp lemon oil
Glaze
2 tablespoons lemon juice
1 1/2 cups confectioners' sugar
Preheat oven to 325ºF. Heat the milk with 2 tsp of the
lavender and let steep until cool. Set aside.
In a small bowl, mix together the baking powder, flour
and salt. In a separate bowl cream the butter and gradually add the sugar.
Beat until light and fluffy. Beat in the eggs and the lemon zest or oil.
Add the flour mixture alternately with the lavender and milk. Mix just until
blended.
Spoon the batter into a Bundt® pan that has been sprayed with
cooking oil. Bake for about 30 minutes or until a cake tester inserted into
the middle of the loaf comes out clean. Allow pan to cool for 5 minutes.
Remove the bread from the pan and place it on a wire rack set over a sheet
of waxed paper.
Put the lemon juice in a bowl and add the confectioners'
sugar. Drizzle the glaze over the hot bread and sprinkle with the remaining
1/4 tsp of dried lavender.
1 cup flour
1/2 cup margarine or butter, softened
1/4 cup powdered sugar
2 eggs
1 cup granulated sugar
1 tablespoon culinary lavender
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons grated lemon peel
2 tablespoons lemon juice
Heat oven to 350ºF. Mix flour, margarine and powdered
sugar together. Press in ungreased square 8x8x2 or 9x9x2 pan building
up 1/2 inch edges. Bake for 20 minutes.
Beat remaining ingredients until light and fluffy (about 3
minutes). Pour over hot crust. Bake until no indentation remains
when touched lightly in center (about 25 minutes).
Cool and cut into squares.
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