|
|
|
|
|
|
|
|
|
|
|
|
||||||||
|
|
|
|
|
|
|
|||
|
|
|
|
|
|||||
|
|
||||||||
Lavender Tea Cakes 1 cup butter,
softened Cream butter and sugar, beat in egg and vanilla. Combine dry ingredients, add to mixture and stir. Mix in nuts and chill up to 1 hour. Shape into 1” balls, dip tops in granulated sugar. Arrange 2” apart on lightly greased baking sheet. Sprinkle several drops of water on each cookie. Bake at 350° for 15 minutes. Cool on racks. Makes 4 dozen. Lavender Sugar 1 tablespoon dried lavender Mix lavender and sugar together and store in an airtight container for at least four weeks. Shake regularly to ensure a good mixture of the two ingredients. Sift out the lavender flowers before using as normal sugar in your favorite sweet recipes.
French Lavender Torte 1 cup butter Beat butter, add sugar, beat until creamy. Add egg and additional yolk, vanilla, then flour. Press into a quiche dish. Mix 1 tablespoon water into the egg white and brush sparingly onto surface of torte. Sprinkle with almonds. Bake at 325 for 30 to 40 minutes.
Lavender Lemonade 6 cups water Combine 2 cups water, sugar, lavender and lemon zest in sauce pan. Bring to a boil, reduce heat and simmer, stirring until sugar dissolves. Remove from heat and let syrup stand for 10 minutes. Strain sauce and discard lavender flowers. In large pitcher stir syrup, lemon juice and remaining 4 cups water. Serve over ice with lemon slices. Serves 6.
Lavender Whipped Cream 1 cup heavy cream Combine cream and lavender in small mixer bowl. Cover and refrigerate for 8 hours while cream absorbs the lavender flavor. Strain cream and discard lavender. Beat cream until almost stiff, gradually add sugar and continue beating until consistency is stiff. Sprinkle lavender flowers over the cream before serving with fresh fruit or pound cake. Yield: 2 cups.
Home • Products • Cooking • U-Pick • About Us • About Lavender • Order • Contact Us
|
