LIFE - 4/7/2010 - Lavender Recipes

508 views
453 views

Published on

Published in: Education
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
508
On SlideShare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
7
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

LIFE - 4/7/2010 - Lavender Recipes

  1. 1. Lavender Recipes<br />Lavender Coffee Cake<br />Works for breakfast or dessert. <br />Preheat oven to 350 degrees F.<br />Topping1 cup chopped walnuts1/2 cup brown sugar3 tsp. cinnamonmix together and set aside<br />Batter3 cups all-purpose flour1 tsp. baking soda1 tbs. baking powder1 tsp. saltmix and set aside<br />3/4 cups butter or margarine, softened 1 cup sugar2 tsp. dried lavender buds (pulse this in blender with 1/2 cup of above sugar)1/2 cup of brown sugar3 eggs1 and 1/2 cups of buttermilk or sour cream or thin yogurt2 tsp. vanilla extract<br />Cream the butter. Then add the sugars and then the eggs one at a time. Beat until light and fluffy.Blend in the buttermilk and dry ingredients, alternating between the 2. Add the vanilla.<br />Put in pan. (see below)Put half of the batter into your pan. top with 1/2 of the topping. Swirl it in gently with a fork so it is just lightly blended. Repeat <br />Pan sizes and baking times.One 10-inch tube pan or Bundt pan 50 to 60 minutes.One 9-inch springform pan for 60 to 70 minutes.Two 4 1/2 x 8 1/2 inch loaf pans for 40 to 50 minutes. Two 8-inch round or square cake pans for 30 to 35 minutes.<br />Bake until done. The top will spring back when pressed gently in middle or use toothpick or knife in center of cake, If it comes out clean, remove from heat and cool for 10 minuets before you remove it from your pan. <br />Lavender Oatmeal<br />This is a tasty way to add oatmeal to your diet. It doesn't have to be boring. This recipe is for 2 servings. <br />2 cups of boiling water1/2 teaspoon crushed lavender buds1/8 teaspoon salt1 cup oatmeal<br />Cook as directed on package and remove from heat. <br />Stir in 1 teaspoon cinnamon2 tablespoons brown sugar or to taste<br />Other variations-Cut up a banana or apple and add to the water before cooking. Add walnuts or raisins once it's cooked.I like to sprinkle a few chocolate chips on top for an extra treat.<br />Serve and enjoy. <br />www.joys-of-lavender.com<br />Lavender Vegetable Scrambled Eggs<br />These vegetable scrambled eggs are very versatile, use whatever you like or have on hand at the time. Pick and choose what sounds good to you. Just have fun with it.<br />1 tsp. butter or oil1 onion chopped1 stalk celery chopped1/2 green, red or orange pepper chopped1 can mushrooms 1 small zucchini chopped green or black oliveschopped hameggs beaten with a fork. The amount depends on your needsshredded or sliced cheese2 pinches of dried crushed or chopped lavendersalt and pepper to taste.<br />Saute all the vegetables (and meat if desired). Add the eggs, lavender, salt and pepper and cook. Remove from heat and sprinkle with a handful of cheese or cheese slices and cover with a lid to melt cheese. Serve and enjoy. <br />From: www.joys-of-lavender.com<br />Lavender Sugar Cookies<br />Here is a lavender cookie recipe with just a hint of lavender. I like them better than regular sugar cookies.<br />Don't preheat your oven at this time. This cookie needs to be chilled for 4 or 5 hours or overnight.<br />3/4 cup of shortening or butter2 cups of white sugar2 eggs2 teaspoons vanilla3 1/2 cups of flour2 teaspoons of baking powder1/2 teaspoon salt1 teaspoon chopped dried lavender buds1/2 cup buttermilk1/2 teaspoon baking soda<br />Cream sugar and shortening.Add eggs and vanilla to creamed mixture.Mix flour, baking powder, salt. lavender and set aside.Stir baking soda into buttermilk.Add dry ingredients and buttermilk alternately to creamed mixture.Mix well.<br />Chill lavender cookie dough for 4 or 5 hours.<br />Lightly flour your work surface. Not enough flour will make them stick and too much will make them hard to roll out and make them tough. I sprinkled the top of the dough with lavender sugar so the rolling pin wouldn't stick. Cut with floured cookie cutters. <br />Bake on a greased cookie sheet at 350 degrees for about 10 minutes or until lightly browned. <br />From: www.joys-of-lavender.com<br />Lavender Pound Cake<br />This is a lavender pound cake that is a rich yellow color with just a hint of lavender.<br />Preheat oven to 350 degrees<br />2 sticks butter or margarine2 cups of sugar5 eggs2 1/2 cups of flour1 teaspoon baking powder1/4 teaspoon salt1 tablespoon chopped dried lavender1 cup buttermilk2 teaspoon vanilla<br />Cream butter and sugar. Add 1 egg at a time, beating well after each egg.Combine dry ingredientsCombine buttermilk and vanillaAdd alternately dry and wet ingredients to creamed butter.<br />Pour into 2 greased and floured 8 1/2 by 4 1/2 by 2 5/8 inch loaf pans. <br />Bake for one hour or until tester comes out clean. Cool on rack for 10 minutes. Remove from pans and let cool completely. You can eat as is or you can drizzle your cake with a frosting. Enjoy! <br />From: www.joys-of-lavender.com<br />Lemonade with Lavender<br />We have found this lemonade to be a very refreshing treat, especially during the warm spring and summer months. The surprising flavor is elusive and yet quite unforgettable.<br />3 large lemons1 large pitcher of ice cold water with ice½ cup boiling water4 tablespoons sugar½ teaspoon lavender in a tea ball<br />Squeeze the juice from 2 lemons. Slice the third lemon thinly.  Combine the boiling water with lavender, let steep 3 minutes, remove lavender and add the sugar and dissolve.  All to the pitcher of ice water along with the sliced lemon.  You may want to adjust the amount of lemon juice and sugar to taste.  Serve chilled.<br />From: Chappell Hill Lavender Farm<br />Lavender Sugar<br />You can easily make your own lavender sugar.  Use it in your kitchen or give as gifts in decorative jars.6 cups sugar6 teaspoons dried lavender buds<br />Grind the lavender buds in a grinder or a mortar. (Coffee grinders work well for this)   Mix with sugar.  Store in airtight jars.  It will be ready to use after 4 weeks.<br />Alternative methods:  There are several ways to make lavender sugar.  If you have fresh lavender flowers on a stalk, cut the stalk off and place the flower spike in a jar.  Cover with sugar.  Shake every few days. It will be ready to use after 4 weeks.  Another way is to place whole buds in sugar, either fresh or dry, and sift them out before using in a recipe. <br />From: Chappell Hill Lavender Farm<br />Roasted Potatoes with Herbs of Provence<br />This is a delicious dish and makes a wonderful presentation.<br />4 medium potatoes1 teaspoon salt½ teaspoon pepper1 teaspoon herbs of Provence1 tablespoon of olive oil<br />Cut the potatoes into wedges lengthwise.  In a medium pot, bring salted water to boil, add potatoes and cook 10 minutes.  Do not overcook. Drain potatoes.  Drizzle potatoes with olive oil, sprinkle with herbs, salt and pepper and toss to coat evenly. <br />Transfer to a cookie sheet.  At this point the potatoes can wait until you’re almost ready to serve.  Place under the broiler and broil 5-10 minutes until the edges start browning.  Serve immediately.<br />From: Chappell Hill Lavender Farm<br />Roasted Pork Chops with Herbs of Provence<br />4 large pork chops1 tablespoon herbs of Provence½ teaspoon black pepper½ teaspoon salt2 tablespoons butter<br />Rub the meat evenly with the herbs and spices, cover and place in the refrigerator for 2-4 hours.  Preheat the oven to 475 degrees.  Place the pork chops on a roasting rack, and cover with foil.  Bake 17 minutes, remove the cover, turn over and lower the oven temperature to 350 degrees.  Bake 10 minutes longer or until the center of the chop is not pink.  Melt the butter and drizzle over the chops.  Place under the broiler and lightly brown the tops.  Serve with roasted or mashed potatoes and a salad.<br />From: Chappell Hill Lavender Farm<br />Chocolate Chip Cookies with Lavender<br />These cookies are legendary with Magdalena and her family!<br />1+1/4 cups butter or margarine1+1/2 cups white sugar½ cup lavender sugar2 eggs2 teaspoons vanilla2 cups flour¾ cup cocoa1 teaspoon baking soda½ teaspoon salt½ cup chopped nuts1 cup chocolate chips<br />Preheat the oven to 350 degrees.  Do not grease the cookie sheets.  Cream butter with sugars.Add eggs and vanilla and mix.<br />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.<br />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.<br />From: Chappell Hill Lavender Farm<br />Lemon Poppy Seed Bread<br />This recipe is so moist! The lavender compliments the lemon extremely well. A perfect, summertime bread with light lunches. You'll also want to try the lavender lemonade.1 lemon cake mix1 pkg. instant lemon pudding1 cup water3 beaten eggs3/4 cup oil1/2 cup poppy seeds4 tsp. ground lavenderMix all ingredients together and beat for 3-5 minutes, then bake at 350 degrees for 45 minutes.<br />From: Chappell Hill Lavender Farm<br />

×