LAVENDER LEMONADE
Make a strong pot of lavender tea using 5 tablespoons of lavender per quart/litre of boiling water. Steep, covered until cool, then strain out the lavender buds and store in the refrigerator.
Make lemonade from 1 can of frozen concentrate, 3 cans of water and add 1 can of the lavender tea. Stir to combine, chill and serve over ice.
* I like to use pink lemonade
LAVENDER SHORTBREAD
1 cup butter
1 cup icing sugar
4 teaspoons of fresh lavender blossoms
2 cup unbleached all purpose flour
Preheat the oven to 325 degrees. Cream the butter until light and fluffy; stir in the sugar and lavender. Work in the flour.
Press the dough lightly into a 9x13 pan and bake 25-30 minutes. Slice with a knife while still warm.
Cool, and store in an airtight cookie tin or freeze.
LAVENDER HERBS DE PROVENCE ~makes 3/4 cup~
Using dried and coarsely crumbled leaves combine:
3 tablespoons oregano
3 teaspoons thyme
1 teaspoon basil
1 teaspoon sage
3 tablespoons savory
2 tablespoons lavender
1 teaspoon rosemary
Store in an airtight jar in a dark, cool location.
LAVENDER COTTAGE BUTTERMILK SCONES
4 cups unbleached all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1 cup shortening
1 cup buttermilk
2 eggs, stirred
1 cup currants
In a bowl combine the dry ingredients then cut in the shortening. Add the currants and toss. In a separate bowl stir the buttermilk and eggs together then add to the dry ingredients. Stir until all is holding together and knead gently to fully combine.
Roll the dough out 1/2 inch think and cut with a 2 inch cutter. Place on parchment lined cookie trays and bake at 400 degrees 10-12 minutes or in a convection oven, 375 degrees for 15 minutes.
* As an option, add 2 cup shredded old cheddar cheese and 4 tablespoons of finely chopped fresh chives
GERMAN RHUBARB COFFEE CAKE
1/2 cup shortening
1 1/2 cups brown sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1 teaspoon vanilla
1 egg
4-5 cups chopped rhubarb
2 1/4 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Cream the shortening, brown sugar, spices; then add the egg and vanilla.
In a separate bowl mix the flour, salt and baking soda together.
Add the flour mixture alternately with the buttermilk to the first ingredients.
Fold in the rhubarb and pour into a greased 9 x 13 pan.
Topping: Combine 1/2 cup brown sugar, 1 teaspoon cinnamon, 1 cup chopped walnuts or pecans, 1 cup coconut.
Sprinkle the topping evenly over the cake and bake at 350 degrees for 50 - 60 minutes until a cake tester comes out clean.
PIZZA PAN CHOCOLATE CHIP COOKIES
1 1/3 cups golden Crisco
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 package chocolate chips (I use semi-sweet)
Cream the golden Crisco shortening with the sugars, then mix in the eggs. Combine the dry ingredients together and stir into the mix. Add the chocolate chips and blend well.
Divide the dough evenly between 2 round pizza pans and pat out flat to edges.
Bake at 375 degrees for 15 minutes. (I bake mine on convection and switch the placement of the pans half way)
These large cookies are perfect to use in place of a cake for a birthday...just add candles. Bake one for yourself and give the other to a friend or freeze it by covering tightly with aluminum foil.
PUMPKIN PIE SQUARES
1 1/2 cups all purpose flour
1 cup rolled oats
1/2 cup brown sugar
1 cup butter
1 cup chopped pecans
1-14 oz can pumpkin
1 can Eagle Brand sweetened condensed milk
2 eggs, beaten
1 tsp. each ginger and cinnamon
1 cup coconut
Combine the flour, oats and brown sugar then cut in the butter until crumbly, stir in the pecans.
Press evenly into a 9 x 13 pan and bake at 350 degrees for 15 minutes.
Combine the remaining ingredients except the coconut.
Pour over the baked base in the pan and sprinkle with the coconut.
Return to the oven and bake for 30 minutes.
Enjoy with a dollop of whipped cream.
ORANGE PECAN TEA LOAF
Whisk together:
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
Combine in another bowl:
1/4 cup milk (I use buttermilk)
1/4 cup orange juice
grated zest of 1 orange
In a large bowl beat on high speed for 2-3 min:
6 tablespoons or 3/4 stick unsalted butter
2/3 cup sugar
Gradually beat in 2 eggs
Add the flour mixture in 3 parts and the milk mixture in 2 on low speed
Fold in 2/3 cup chopped pecans and 1/3 cup each dried cranberries and chopped apricots
Scrape into a greased loaf pan and bake until the centre is cooked about 45-50 min.
Cool in the pan for 10 min. then completely on a rack.
mix 1/2 cup icing sugar and orange juice to moisten and drizzle over cake.
PUMPKIN NUT BREAD
3 1/4 cups all purpose flour
3/4 cup rolled oats
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
3 eggs
14 oz or 398 ml can pumpkin puree
1 cup white sugar
1 cup brown sugar
1/2 cup water
1/2 cup vegetable oil
1/2 cup milk or buttermilk
1 cup chopped walnuts
Preheat oven to 350 degrees and grease 2 loaf pans.
Combine the first 8 dry ingredients in a large bowl. In a mixer beat the eggs, pumpkin, sugars, water, oil and milk at medium until combined. Gradually add the dry ingredients on low until blended.
Stir in the nuts.
Bake 54-70 minutes for 2 large loaf pans or 40-45 minutes for 4 mini loaf pans.
Cool on a wire rack.
Check back periodically for more recipes
Make a strong pot of lavender tea using 5 tablespoons of lavender per quart/litre of boiling water. Steep, covered until cool, then strain out the lavender buds and store in the refrigerator.
Make lemonade from 1 can of frozen concentrate, 3 cans of water and add 1 can of the lavender tea. Stir to combine, chill and serve over ice.
* I like to use pink lemonade
LAVENDER SHORTBREAD
1 cup butter
1 cup icing sugar
4 teaspoons of fresh lavender blossoms
2 cup unbleached all purpose flour
Preheat the oven to 325 degrees. Cream the butter until light and fluffy; stir in the sugar and lavender. Work in the flour.
Press the dough lightly into a 9x13 pan and bake 25-30 minutes. Slice with a knife while still warm.
Cool, and store in an airtight cookie tin or freeze.
LAVENDER HERBS DE PROVENCE ~makes 3/4 cup~
Using dried and coarsely crumbled leaves combine:
3 tablespoons oregano
3 teaspoons thyme
1 teaspoon basil
1 teaspoon sage
3 tablespoons savory
2 tablespoons lavender
1 teaspoon rosemary
Store in an airtight jar in a dark, cool location.
LAVENDER COTTAGE BUTTERMILK SCONES
4 cups unbleached all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1 cup shortening
1 cup buttermilk
2 eggs, stirred
1 cup currants
In a bowl combine the dry ingredients then cut in the shortening. Add the currants and toss. In a separate bowl stir the buttermilk and eggs together then add to the dry ingredients. Stir until all is holding together and knead gently to fully combine.
Roll the dough out 1/2 inch think and cut with a 2 inch cutter. Place on parchment lined cookie trays and bake at 400 degrees 10-12 minutes or in a convection oven, 375 degrees for 15 minutes.
* As an option, add 2 cup shredded old cheddar cheese and 4 tablespoons of finely chopped fresh chives
GERMAN RHUBARB COFFEE CAKE
1/2 cup shortening
1 1/2 cups brown sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1 teaspoon vanilla
1 egg
4-5 cups chopped rhubarb
2 1/4 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Cream the shortening, brown sugar, spices; then add the egg and vanilla.
In a separate bowl mix the flour, salt and baking soda together.
Add the flour mixture alternately with the buttermilk to the first ingredients.
Fold in the rhubarb and pour into a greased 9 x 13 pan.
Topping: Combine 1/2 cup brown sugar, 1 teaspoon cinnamon, 1 cup chopped walnuts or pecans, 1 cup coconut.
Sprinkle the topping evenly over the cake and bake at 350 degrees for 50 - 60 minutes until a cake tester comes out clean.
PIZZA PAN CHOCOLATE CHIP COOKIES
1 1/3 cups golden Crisco
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 package chocolate chips (I use semi-sweet)
Cream the golden Crisco shortening with the sugars, then mix in the eggs. Combine the dry ingredients together and stir into the mix. Add the chocolate chips and blend well.
Divide the dough evenly between 2 round pizza pans and pat out flat to edges.
Bake at 375 degrees for 15 minutes. (I bake mine on convection and switch the placement of the pans half way)
These large cookies are perfect to use in place of a cake for a birthday...just add candles. Bake one for yourself and give the other to a friend or freeze it by covering tightly with aluminum foil.
PUMPKIN PIE SQUARES
1 1/2 cups all purpose flour
1 cup rolled oats
1/2 cup brown sugar
1 cup butter
1 cup chopped pecans
1-14 oz can pumpkin
1 can Eagle Brand sweetened condensed milk
2 eggs, beaten
1 tsp. each ginger and cinnamon
1 cup coconut
Combine the flour, oats and brown sugar then cut in the butter until crumbly, stir in the pecans.
Press evenly into a 9 x 13 pan and bake at 350 degrees for 15 minutes.
Combine the remaining ingredients except the coconut.
Pour over the baked base in the pan and sprinkle with the coconut.
Return to the oven and bake for 30 minutes.
Enjoy with a dollop of whipped cream.
ORANGE PECAN TEA LOAF
Whisk together:
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
Combine in another bowl:
1/4 cup milk (I use buttermilk)
1/4 cup orange juice
grated zest of 1 orange
In a large bowl beat on high speed for 2-3 min:
6 tablespoons or 3/4 stick unsalted butter
2/3 cup sugar
Gradually beat in 2 eggs
Add the flour mixture in 3 parts and the milk mixture in 2 on low speed
Fold in 2/3 cup chopped pecans and 1/3 cup each dried cranberries and chopped apricots
Scrape into a greased loaf pan and bake until the centre is cooked about 45-50 min.
Cool in the pan for 10 min. then completely on a rack.
mix 1/2 cup icing sugar and orange juice to moisten and drizzle over cake.
PUMPKIN NUT BREAD
3 1/4 cups all purpose flour
3/4 cup rolled oats
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
3 eggs
14 oz or 398 ml can pumpkin puree
1 cup white sugar
1 cup brown sugar
1/2 cup water
1/2 cup vegetable oil
1/2 cup milk or buttermilk
1 cup chopped walnuts
Preheat oven to 350 degrees and grease 2 loaf pans.
Combine the first 8 dry ingredients in a large bowl. In a mixer beat the eggs, pumpkin, sugars, water, oil and milk at medium until combined. Gradually add the dry ingredients on low until blended.
Stir in the nuts.
Bake 54-70 minutes for 2 large loaf pans or 40-45 minutes for 4 mini loaf pans.
Cool on a wire rack.
Check back periodically for more recipes
