| Recipe for Lavender Lemonade 1 1/2 cups sugar 5 cups water 12 stems fresh lavender 2 1/4 cups lemon juice BOIL 2 1/2 cups of water with the sugar. ADD the lavender stems and remove from heat. PLACE on the lid and let cool. When cool, add 2 1/2 cups water and the lemon juice. STRAIN out the lavender. SERVE the lavender lemonade with crushed ice and GARNISH with lavender blossoms. Serves 8 - From Claudia |
| Glazed Lavender Tea Cake (from Cooking Light magazine) Cake: 1 cup granulated sugar 5 Tbsp butter or stick margarine, softened 1/2 tsp vanilla extract 1 large egg 1 large egg white 1 3/4 cups all purpose flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup plain, fat free yogurt 2 Tbsp finely chopped fresh lavender leaves Glaze: 1/3 cup sifted powdered sugar 1 tsp water 1/4 tsp vanilla extract 1. Preheat oven to 350F 2. To prepare cake, beat granulated sugar, butter, and 1/2 tsp vanilla at medium speed of a mixer until well-blended (about 5 minutes). Add egg and egg white, one at a time; beat well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender. 3. Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350F for 1 hour or until a wooden pick inserted in center comes out clean. 4. To prepare glaze, combine powdered sugar and remaining ingredients. Spread over hot cake. Cool in pan 20 minutes on a wire rack; remove from pan. Cool completely on wire rack. Yield: 10 servings (serving size 1 slice) |
