Guest guest Posted July 19, 2007 Report Share Posted July 19, 2007 STRAWBERRY BALM SYRUP 2 pt strawberries 3 c sugar; approximately 10 lemon balm sprigs, fresh VARIATION: Lemon Thyme Syrup: 2 pt raspberries; 4 half pints 3 c sugar; approximately 10 thyme sprigs, freshL LAVENDER ICE CREAM 1 1/2 cups heavy cream 1/2 cup half-and-half 1 tablespoon dried lavender leaves (pesticide-free) 5 large egg yolks 5 tablespoons honey 1 tablespoon orange liqueur Make ice cream: Bring cream, half-and-half, and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup. Whisk together yolks, honey, and orange liqueur in a bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175°F (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours. Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden. STEVIA EXTRACT To make a liquid extract, combine 1 cup vodka with 3/4 cup macerated fresh stevia leaves in a jar with a lid. Shake everyday for two weeks, then filter through a coffee filter. Label store in cupboard. Add a drop to beverages. LAVENDER CREAM BRULEE 2 cups heavy cream 2 tablespoons dried lavender flowers 4 egg yolks 1/2 cup plus 8 teaspoons granulated sugar 1/2 teaspoon vanilla extract DIRECTIONS: Preheat oven to 325°F. Combine the cream and the lavender leaves in a small heavy saucepan over medium heat and bring to a simmer. Remove the pan from the heat and let the mixture stand for 10 minutes. Whisk egg yolks, 1/2 cup sugar and the vanilla in a medium sized bowl until well blended. Slowly add the cream mixture and whisk constantly until it is blended. Strain the mixture through a fine sieve then divide the mixture between 4 6-oz ramekins. Place the ramekins in a baking pan and add enough hot water come half way up the sides of the ramekins. Cover the pan with aluminum foil and bake until the custards are just set, approximately 40 minutes. Do not overbook or the custard will be " tough " . Two hours before serving: Preheat broiler. Sprinkle 2 teaspoon sugar atop each custard(SHAKE OFF EXCESS). Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours. DEBBIE'S ROSE-PETAL JAM 1 qt. fragrant rose petals, pesticide free 3 c. water 1 pkg. Sure-Jell 2 tbsp. lemon juice Red food coloring (optional) 4 c. sugar Heat the petals and water to boiling. Steep for 20 minutes, pushing petals into the liquid occasionally. Strain, and reserve petals. Measure liquid, and add water to make 3 cups. Mix liquid with Sure- Jell, lemon juice, and a few drops of red food coloring. In a large, stainless-steel pot, bring the mixture to a boil over high heat. Add the sugar, bring to a hard, rolling boil, and boil for exactly 1 minute. Immediately, remove from heat and stir in reserved rose petals. Stir for a few minutes to prevent petals from floating. Pour into sterilized jars and seal. LEMON VERBENA POUND CAKE 1 cup cake flour ½ t. baking powder 1/4 teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 3 large eggs 3/4 teaspoon vanilla 2 t. milk 1 t. lemon extract 3 T. finely chopped fresh lemon verbena Preheat oven to 325. In a bowl whisk together flour, baking powder, salt, verbena. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined. Spoon batter into bundt pan, smoothing top, and bake in middle of oven 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely. Lemon Glaze ½ cup plus 1 T. confectioners' sugar 1 T fresh lemon juice In a small bowl whisk confectioners's sugar, a little at a time, into lemon juice until smooth and thick. Serve cake at room temperature with strawberries. MINT SYRUP 2 cups water 1 cup mint leaves, loosely packed 4 cups sugar Food coloring, optional In a saucepan, bring the water to a boil. Remove the pan from the heat, stir in the mint leaves, cover, and let steep for 5 minutes. Strain out the leaves. Bring the liquid to a boil again and add the sugar, stirring until it is dissolved, simmer for 20 minutes, or until the syrup is reduced by about a third. Add coloring if desired. Pour the syrup into small, sterilized canning jars and seal. Place the jars in a boiling-water bath and process for 5 minutes. 1 ½ pints. APRICOT LAVENDER CREPES WITH RIESLING BATTER: 1+1/2 Tablespoons butter 1/2 cup milk 1+1/2 Tablespoons peanut oil 6+1/2 Tablespoons all-purpose flour 1 generous Tablespoon sugar 1 large egg 1/3 teaspoon fresh lavender blossoms APRICOT FILLING: 14 dried apricots 1 cup riesling wine 1 cup water 1+1/2 teaspoons orange zest, grated 3 Tablespoons honey RIESLING SAUCE: 1/2 cup riesling wine 1/2 cup water 1 cup sugar 1 Tablespoon orange zest 1/2 Tablespoon lime zest 1 teaspoon fresh lavender blossoms 1 pinch cream of tartar GARNISH: Flavoured whipped cream, optional Lavender sprigs, for garnish CREPE BATTER: Melt butter over moderate heat. Continue to heat until butter is a light brown color Add milk and warm slightly. Transfer mixture to a bowl. Beat in remaining ingredients until smooth. Refrigerate for an hour or more. (This will make a more tender crepe). Batter should be only slightly thicker than heavy cream; add milk to thin if necessary. Cook crepes, stacking with plastic wrap or parchment in between to prevent sticking. Refrigerate until ready to use. APRICOT FILLING: Combine all ingredients in a saucepan. Simmer for about a half hour, or until apricots are soft. Puree mixture in food processor until almost smooth (there should still be some texture left). Cool. RIESLING SAUCE: Combine all ingredients in a saucepan. Bring to a boil, stirring until sugar is dissolved. Brush down sides of saucepan with a brush dipped in cold water to prevent crystallization. Cook, brushing down occasionally, to 240 degree F. on a candy thermometer (Soft ball stage). Remove from flame and plunge bottom of pot into ice water to stop cooking. Chill. To serve, roll 3 Tablespoons of filling inside each crepe, allowing two crepes per portion. Line up crepes inside a buttered baking dish. Cover with foil buttered on the inside. Heat in a 350 degree F. oven. Transfer crepes to serving plates. Ladle sauce over and around crepes. Garnish with whipped cream if desired, and lavender sprigs. Serves 6. HOMEMADE HONEY 9 white clover flowers 9 red clover flowers 2 wild pink roses 2 lbs. sugar 1 pinch alum 1 cup water 1. Bring all ingredients except alum to a boil and stir slowly. 2. Stir 60 times (no more, no less). Add alum. 3. Strain mixture through cheesecloth into clean sterilized 6 oz containers. (From an old native of New Hampshire) SWEET LAVENDER MINT VINEGAR 1 cup lavender mint leaves Zest of 2 lemon 2 cups white vinegar 1/4 cup sugar Put mint and lemon zest in a jar and fill with vinegar. Seal jar and let stand 2-3 weeks in a cool dark place. Shake from time to time. Strain and add sugar shake until sugar is dissolved. Sprinkle on with fresh fruits. CHOCOLATE MINT ICE CREAM From Edible Flowers: Desserts & Drinks ½ cup mint flowers, coarsely chopped ¼ cup granulated sugar ½ cup water juice of ½ lemon 3 egg yolks 3 cups half-and-half 3 ounces chocolate chips Put the mint flowers, sugar and water into a heavy saucepan over a low heat. Stir until sugar dissolves. Bring to a boil and simmer for 5 minutes. Remove from the heat and strain the syrup. Add lemon juice to the strained liquid. Beat the egg yolks until light and frothy. Slowly pour in the syrup, beating constantly. Continue to beat until the mixture thickens. Place the half-and-half and chocolate chips in a saucepan over a low heat. Stir until the chocolate melts. Heat until the mixture is almost to the boiling point, then remove from the heat and cool the saucepan in a large bowl filled with ice cubes. Whisk the chocolate and egg mixtures together. Pour into an ice cream maker. Freeze according to manufacturer's instructions. For a devilishly decadent presentation, serve with crème de menthe drizzled over the ice cream. Serves 6 to 8. HOMEMADE VANILLA EXTRACT Use 1 Vanilla Bean Split in half and put into a clean glass jar with a tight fitting non metallic cap. Pour 1/4 cup of vodka or brandy over the beans, Lightly invert the mixture every day for four weeks. You can strain out your bean or keep them in there You can also add more vodka after you have used about half of your extract Store away from direct sunlight. ANISE HYSSOP BUTTER COOKIES From Edible Flowers: Desserts & Drinks 1 cup all-purpose flour ¼ cup plus 2 tablespoons confectioners' sugar pinch of salt 7 ounces sweet (unsalted) butter, cold and cut into small pieces 1 teaspoon vanilla 2 tablespoons anise hyssop flowers, minced Fit a food processor with the plastic blade. Add flour, sugar and salt. Add the butter and process until ingredients are just combined, about 2 minutes. Add vanilla and anise hyssop flowers, processing for an additional 2 minutes. Remove the dough from the processor and shape it into a ball. Roll it into a 1-inch think log and wrap it with waxed paper. Refrigerate for 1 hour. Preheat oven to 375F. Unwrap log and slice it into ¼-inch rounds. Place cookies on an ungreased cookie sheet. Bake for 7 to 10 minutes, or until lightly golden. Delicious right from the oven. Makes 36 cookies MARSHMALLOW SWEETS 4 Tbsp. marshmallow roots 28 Tbsp. refined sugar 20 Tbsp. gum tragacanth or gum Arabic 2 cups water or orange flower water 1-2 egg whites, well beaten Make up a tea of marshmallow roots by simmering them in a pint of water for twenty to thirty minutes. Add additional water if it simmers down. Strain out the roots. Heat the gum and marshmallow decoction (water) in a double boiler until they are dissolved together. Strain with pressure. Stir in the sugar as quickly as possible. When dissolved, add the well-beaten egg white's), stirring constantly, but take off the heat and continue to stir. Lay out on a flat surface. Let cool, and cut into smaller pieces. HERBAL SYRUP 2 cups water 1 cup your choose the herb 4 cups sugar Food coloring, optional In a saucepan, bring the water to a boil. Remove the pan from the heat, stir in the mint leaves, cover, and let steep for 5 minutes. Strain out the leaves. Bring the liquid to a boil again and add the sugar, stirring until it is dissolved, simmer for 20 minutes, or until the syrup is reduced by about a third. Add coloring if desired. Pour the syrup into small, sterilized canning jars and seal. Place the jars in a boiling-water bath and process for 5 minutes. 1 ½ pints LAVENDER JELLY Cheesecloth 4 TB dried lavender 4 TB powdered pectin 3 C apple juice 2 TB lemon juice 3 C brown sugar Line a small sieve with double thickness of cheesecloth. Cut a 5 inch square of cheesecloth, put lavender flowers in the center and tie up ends to form a small bag. In a 6 quart saucepan, combine pectin and apple juice, stirring until pectin is dissolved. Set the pan over high and bring to a boil stirring constantly. Stir in the lemon juice and sugar and drop in lavender bag. Boil for 2 minutes, stirring constantly Remove bag. Strain through cheesecloth-lined sieve into sterilized empty baby food jars. Makes 3-8oz jars LAVENDER BLOSSOM MUFFINS 1 cup sugar 1 stick butter or margarine (1/4 cup) 2 eggs 1/2 cup milk 1/4 tsp. salt 1 tsp. baking powder 1 1/2 cup flour (sifted) 1/3 cup lavender blossoms (fresh are best but dried work well too) Directions. Preheat oven to 350 degrees. Cream butter with sugar, add eggs, milk, salt, baking powder and flour. Beat well. Fold in lavender blossoms. Grease muffin tin or use cupcake papers. Fill cups 1/2 full. Bake 1 2-1 8 minutes depending on size. They are done when toothpick stuck in middle comes out clean. While still hot, glaze with 1/2 cup powdered sugar mixed with juice of lemon Decorate with lavender blossoms. Let sit several hours before serving. Makes 12 small muffins, 8 regular. ANISE HYSSOP BLOSSOM COOKIES 1/3 cup anise hyssop blossoms, fresh 3 eggs 1 cup sugar 1/2 teaspoon rosewater 2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1. Preheat oven to 325. 2. Line cookie sheets with foil and grease lightly. 3. Remove petals from anise hyssop blossoms. 4. Combine with sugar in food processor. 5. Chop briefly, 5 to 10 seconds. Set aside. 6. In mixer bowl, beat eggs until thickened. 7. Add sugar and flower petals and beat 5 minutes. 8. Add rosewater. 9. Sift together flour, baking powder, and salt. 10. Add to the egg mixture and beat for several minutes. 11. Drop batter onto prepared cookie sheet, 2 inches apart. 12. Bake for 15 minutes or until cookies are lightly brown on the edges. 1 3. Cool for 5 minutes then transfer to cooling rack. 3 cups. Mix liquid with Sure-Jell, lemon juice, and a few drops of red food coloring. In a large, stainless-steel pot, bring the mixture to a boil over high heat. Add the sugar, bring to a hard, rolling boil, and boil for exactly 1 minute. Immediately, remove from heat and stir in reserved rose petals. Stir for a few minutes to prevent petals from floating. Pour into sterilized jars and seal. LAVENDER SCENTED POTS DE CREME by Gourmet Sleuth This delicate dessert is scented with dried lavender flowers. The flowers are heated with the creme and allowed to stand to absorb the scent. The flowers are later strained out and discarded. 2 cups half and half 1/2 teaspoon vanilla extract 6 egg yolks 2 tablespoons dried lavender flowers 1/2 cup sugar 1/8 teaspoon salt Combine the cream and the lavender flowers in a small heavy saucepan over medium heat and bring to a simmer. Remove the pan from the heat and let the mixture stand for 10 minutes Beat egg yolks until they are lemon colored. Beat in the sugar, salt, then 1/4 cup of the warm cream mixture Gradually beat in the rest of the creme stirring constantly. Strain the mixture into a large 4-cup measuring cup. Place 6 - pots de creme cups (soufflé, or custard cups) in a large roasting pan. Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil or cover with the pot lids. Place in oven and bake at 350°F until the custard is just set around the edges, approximately 20 - 25 minutes. Remove the pan from the oven. Remove dishes from the pan and allow them to cool for approximately 30 minutes. Then, cover and chill in refrigerator at least 2 hours and as long as overnight. LAVENDER JELLY 5 tablespoons culinary lavender flowers 4 tablespoons powdered pectin 3 cups apple juice 2 tablespoons lemon juice 1 cup sugar 2 cups brown sugar Cheesecloth Place lavender flowers within a square of cheesecloth and tie ends to close and form a bag. Combine the pectin and apple juice in a 6-quart saucepan, stirring until dissolved. Over high heat, bring to a boil, stirring constantly. Stir in brown sugar and lemon juice and drop in the lavender flower bag. Boil for for 3 minutes, stirring constantly. Remove bag and strain mixture through a sieve lined with a double thickness of cheesecloth and pour directly into sterilized 8 ounce jars. GARDEN PARTY MINTS 2 1/4 Cup Powdered Sugar 4 t. Whole Milk 2 T. Melted Butter 4 drops Peppermint Essential oil 1 ½ T. finely chopped chocolate mint leaves 8 oz Semisweet Chocolate Mix powdered sugar, milk and butter, when smooth add chopped mint and peppermint essential oil. Form into patties and chill. Melt chocolate in double boiler. Dip patties into chocolate and allow to set. LAVENDER-LEMON TEA CAKES 3 cups unbleached all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 3/4 cup almonds 1 1/2 cups sugar Finely grated zest and juice of 2 lemons (1/3 to 1/2 cup juice) 1/2 cup unsalted butter, at room temperature 6 eggs, at room temperature 1/2 cup buttermilk 2 tablespoons dried lavender flowers Preheat oven to 350°F. Butter and flour two 8 by 3 3/4 by 2 1/2-inch disposable aluminum loaf pans. Sift together the flour, baking powder, and salt onto a piece of waxed paper. Set aside. In a food processor, grind the almonds with 2 tablespoons of the sugar. Set aside. Combine the remaining sugar and the lemon zest in a mixing bowl. With your hands, rub the lemon zest into the sugar. Add the butter. With a wooden spoon or electric mixer set on medium-high speed, beat for about 3 minutes, or until very light and fluffy. Add the eggs one at a time, beating for about 30 seconds after each addition and scraping down the sides of the bowl as necessary. Beat in the lemon juice. Add half of the flour and beat in on low speed. Add all of the buttermilk, and then the remaining flour, beating on low speed after each addition just until the ingredients are blended. Finally, add the ground almonds and lavender flowers, again mixing just until combined. Spoon the batter into the prepared pans and smooth the tops with the back of a spoon. Bake for 55 to 60 minutes, until the top is golden brown and a 2 CUPS half and half 3 tablespoons dried lavender flowers 6 egg yolks loaf cakes. Use a sugar glaze and sprinkle with a few lavender buds before glaze sets. Food for Friends: Gifts from Your Kitchen for Every Season and Every Reason October 2000 Sally Pasley Vargas LAVENDER POT DE CREME 2 cups light cream (half and half) 3 tablespoons dried lavender flowers 6 egg yolks 1/2 cup granulated sugar 1/8 teaspoon salt whipped cream (optional) candied violets (optional) 1. Preheat oven to 350°F (180°C). Have a large pot of kettle of hot or boiling water ready. (See step 6 pertaining to " water bath " ). 2. In a medium saucepan, heat 1 3/4 cups of the light cream (half and half) with lavender flowers until cream is scalding. Do not boil. Remove from heat and set aside. 3. Beat egg yolks until they are lemon-colored. Beat in the sugar, salt, and the remaining cream. 4. Gradually beat the hot cream into the egg yolk mixture, stirring constantly. 5. Strain the mixture into a large 4-cup measuring cup. 6. Place six pots de crème cups (or small soufflé cups, custard cups or ramekins) in a large roasting pan. Divide the mixture evenly into the 6 cups. Pour enough hot or boiling water in the pan to come halfway up the sides of the cups (this is called a " water bath " ). Cover the pan with aluminum foil or, if available, cover the pots with individual lids. Place in oven and bake at 350°F (180°C) until the custard is just set around the edges, approximately 30 to 35 minutes. 7. Carefully remove the pan (the water will be very hot!) from the oven. Leave pots de crème in pan in water bath, and allow the pots de crème to cool to room temperature. Then remove the pots de crème from water bath; cover them with plastic wrap and chill in refrigerator for at least 2 hours or overnight. 8. Serve chilled pots de crème with a spoonful of whipped cream and candied violet. NOTE: The pots de crème may be chilled in refrigerator for up to 2 days, covered with plastic wrap. From New York's Fresco restaurant MINT JELLY Makes about 3 pints Other herbs may be substituted for the mint in this recipe. Fresh or dried 's Lemon Rose geranium leaves give it a light rose flavor and a honey gold color. 2 cups firmly packed fresh mint, or 1 ounce dried4 cups water (for dried herbs use 4 1/3 to 4 ½ cups water) 2 2/3 cups sugar 1 package Sure-Jell Light Fruit Pectin If using fresh herbs. wash the leaves and stems. Finely chop or crush and place in saucepan. Add the water and bring quickly to a boil. Remove from heat, cover, and let stand 10 minutes. Strain. Measure 3 3/4 to 4 cups of this mint tea. Mix 1/4 cup sugar and the fruit pectin in a small bowl, then stir the mixture into the tea. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in the remaining sugar. Bring back to a full boil and boil 1 minute longer, stirring constantly. Remove the pan from the heat. Skim off any foam. Fill clean canning jars (prepared according to package directions) immediately to within 1/8 inch of the top, Wipe jar rims and threads. Cover quickly with lids, and screw the bands on tight. Process in a boiling water bath with 2 inches of water over the tops of the jars. Process 10 minutes for half-pints and 15 minutes for pint. LAVENDER SCONES The lavender scones are best served slightly warm with unsalted butter or with fruit preserves. Yield: 1 dozen scones Ingredients 1/2 cup buttermilk 1 whole egg 1 tablespoon granulated sugar 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1-1/2 teaspoon salt 1/4 cup unsalted butter (very cold and cubed) 1/2 teaspoon dried lavender buds* (minced) Directions Preheat oven to 375°. In a large bowl, whisk the dry ingredients together. Using forks cut the cold butter into the dry ingredients until it has the consistency of coarse corn meal. In a separate bowl, whisk the buttermilk and eggs together and then add to the dry ingredients. Press the mixture into a 1-inch high round. Be careful not to knead or over-work the dough. Cut the dough into 12 wedges and place on a parchment-lined baking sheet. Bake for 25 minutes until lightly browned. Serve warm or at room temperature. CHAMOMILE TEA COOKIES 1/4 cup dried chamomile flowers ½ cup softened butter 1 cup sugar 2 eggs ½ teaspoon vanilla extract 1 3/4 cups flour Heat oven to 350 degrees. Chop the chamomile blossoms and set aside. Cream the butter and sugar, then beat in the eggs and vanilla. Stir in the flour and chamomile flowers. Drop by small teaspoonfuls on a lightly greased cookie sheet. Back 9-10 minutes. MINT SYRUP 2 cups water 1 cup mint leaves, loosely packed 4 cups sugar Food coloring, optional In a saucepan, bring the water to a boil. Remove the pan from the heat, stir in the mint leaves, cover, and let steep for 5 minutes. Strain out the leaves. Bring the liquid to a boil again and add the sugar, stirring until it is dissolved, simmer for 20 minutes, or until the syrup is reduced by about a third. Add coloring if desired. Pour the syrup into small, sterilized canning jars and seal. Place the jars in a boiling-water bath and process for 5 minutes. 1 ½ pints MINT SAUCE FOR FRUIT ½ c. honey 1/4 c. water 2 T. fresh lime juice 2 T. fresh mint leaves, chopped Pinch of salt Dissolve honey in boiling water. Add remaining ingredients and boil for 1 minute. Remove from heat, cover, and steep until cool, strain. Pour over fresh melons, berries, or kiwis. Allow fruit to marry in sauce before serving. LAVENDER SORBET 4 cups water 1 3/4 cups sugar 2 teaspoons dried lavender blossoms OR mint or rose petals 2 teaspoons fresh lemon juice Bring first 3 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Boil without stirring until syrup is reduced to 4 cups, about 8 minutes. Strain syrup into medium bowl. Chill syrup until cold, about 2 hours. Transfer to ice cream maker. Add lemon juice. Process according to manufacturer's instructions. Transfer to covered container, freeze until firm, about 2 hours. Makes about 1 quart HONEY AND ROSEMARY CREAM BRULEE 7 egg yolks 2 oz. sugar 2 oz. honey 2 cups half and half 3 sprigs rosemary 3-t tbsp vanilla sugar (or plain sugar)Preheat oven to 350 degrees. Put cream and milk into a saucepan with the rosemary sprigs. Bring to a boil and turn off. Let stems steep for about 15 minutes. Beat the egg yolks, sugar and honey until smooth. Pull sprigs out of the cream and milk then pour into four one cup ramekins. Use a spoon to skim off any foam from the top of the dishes. Set into a baking pan, add enough hot water to reach halfway up the sides. Place in oven and bake 25 - 30 minutes or until they are set. Test by jiggling the dish. You can also test it with a thermometer. A custard is set at 165 degrees, let cool in water bath. Refrigerate for a few hours or overnight. Before serving, sprinkle tops with a thin layer of granulated sugar and caramelize under a high temperature broiler. If you use a broiler (like I did) you may want to take out a little protection for your creme brulee container. broiling took maybe 60-90 seconds. I took them out of the oven and let them sit for about five minutes before eating. The real test? The crack.Crack your spoon down on the top. You should hear the sugar crack. BLUEBERRY LAVENDER SCONES Makes 8 2 cups all-purpose flour 3 tablespoons sugar, plus more for sprinkling tops 1 tablespoon baking powder 3/4 teaspoon salt 6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces 1 1/2 cups fresh blueberries, picked over and rinsed 1/2 teaspoon dried lavender buds (minced) 1 teaspoon grated lemon zest 1/3 cup heavy cream, plus more for brushing tops 2 large eggs, lightly beaten 1. Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside. 2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries lavender and zest. 3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well. 4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool. FRESH LEMON-LAVENDER ICE CREAM 3/4 cups granulated sugar 8 egg yolks 2 lemons, zest 2 cups heavy cream ½ cup fresh lavender 2 cups whole milk 4 TB lemon zest or lemon verbena leaves 12 small sprigs fresh lavender In a saucepan, combine lemon zest, lavender, milk, and cream. Bring to a boil. Steep for 20 minutes. Strain. Whisk the egg yolks and sugar together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Strain the mixture. Add the mixture to the electric ice cream maker. STEVIA BANANA CAKE 3 cups flour 1 1/4 tsp. salt ½ cup raisins 4 ½ tsp. green stevia powder 4 ½ tsp. baking powder 3 eggs, separated 1 cup milk ½ cup vegetable oil 2 ½ tsp. vanilla extract 2 very ripe bananas mashed Beat egg whites until stiff. In a separate bowl, mix egg yolks, bananas, milk, oil and vanilla extract. Sift dry ingredients together in a bowl then add to egg/banana mixture and beat until combined. Mixture should be a little stiff. Fold in the egg whites. Pour into an 8 inch round pan and bake at 350 C for 40 min Quote Link to comment Share on other sites More sharing options...
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