½ cup shortening
½ cup butter softened
1-1/4 cups sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
4 teaspoons dried Hope Hill Lavender Farm culinary lavender
1 teaspoon baking powder
½ teaspoon salt
Optional addition: White chocolate chips 1 – 2 cups per batch.
In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, lavender, baking powder and salt; gradually add to creamed mixture and mix well.
Drop by round teaspoonful 2 in. apart onto baking sheets lightly coated with cooking spray.
Bake at 350° for 8 – 10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Recommend test your oven. I cook for 5 minutes to keep cookies soft.
84 servings (7 dozen) Prep: 30 minutes Bake: 10minutes/batch
Nutrition facts without white chocolate chips: 1 cookie equals 46 calories, 2 g fat ( 1g saturated fat), 8 mg cholesterol, 31 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.
Simple Gluten-Free Lavender Cookie
10 tablespoons butter at room temperature
1/2 cup sugar
1 teaspoon culinary lavender bus
2 pinches of grated lemon zest
1 and 1/2 cups Bob’s Gluten Free flour & 1/4 tsp guar gum
(can be made with a1 and 1/2 cups all- purpose flour if not concerned with gluten)
Cream butter, sugar then add egg, add lavender and lemon zest and mix well, stir in flour and mix to combine.
With lightly floured hands shape into log about 1 to 1 and 1/2 inch in diameter, roll to an even shape, cover in wax paper and refrigerate until firm enough to cut.
When chilled and firm, preheat oven to 325, and cut log into 1/4 inch slices, place on lightly greased baking sheet and bake approximately 8 minutes.
Cool on wire rack.
Makes about 30 – 40 cookies
Almond Lavender Cake
Prep: 20min Bake: 55 minute + cooling
2 cups sugar, divided
½ cup slivered almonds
1 tablespoon plus 1 teaspoon Hope Hill culinary lavender buds, divided
1 cup butter, softened
2 teaspoons vanilla extract
1 cup (8 ounces) sour cram
¼ cup half- and-half cream
2-1/2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
4 teaspoons boiling water
¾ cup confectioners’ sugar
Additional dried lavender flowers, optional
Grease a 10 inch fluted tube pan (bundt pan) and sprinkle with sugar; set aside. Place ½ cup sugar, the almonds and 1 tablespoon lavender in a food processor, process until finely ground.
In a large mixing bowl, cream butter and remaining sugar until light and fluffy, beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture beating well after each addition.
Pour into prepared pan. Bake at 350° for 55 – 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners” sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired. Yield: 12 servings.
Recipe provided courtesy of Taste of Home. Find more great recipes at www.tasteofhome.com.
1 cup sugar
1/2 cup flour
1/3 cup cocoa
¼ tsp salt
¼ tsp baking powder
½ cup veg oil or applesauce
1 tsp vanilla
Mix 1 tsp culinary lavender buds into batter
Pour into a greased 8X8 or 9X9 pan
Sprinkle with 1 tsp of culinary lavender buds and smooth over surface
Bake at 350° for 20 – 25 minutes
Spice up your favorite box brownie recipe by adding 1 tsp of our lavender buds to the batter and once the batter is poured in the pan sprinkle
1 tsp of flowers on top of the brownie batter and spread into batter with a butter knife. Bake as instructed on mix or recipe.
Hope Hill Lavender & Cassel Vineyards
Vidal Blanc/Lemonade Cooler
1 Qt Lavender Water *
1 can frozen pink lemonade concentrate
1 bottle Cassel Vineyards Vidal Blanc Semi-Sweet Wine (www.casselvineyards.com)
12 oz bottle 7 up
*Boil 1 Qt Water remove from heat and steep 2 Tablespoon Hope Hill culinary lavender in water for a minimum of 15 minutes strain flowers out of water and proceed with combining with the remaining ingredients and enjoy!
Steep 1 tsp. of Hope Hill dried lavender in a cup of boiling water for 5 – 10 minutes. Results a soothing, homemade herbal tea.
Lavender Honey Lemonade
3c. water, plus more to taste
1c. freshly squeezed lemon juice
1 1/2 heaping tsp. dried Hope Hill culinary lavender
2 tbsp. honey
1/2 cup granulated sugar (recipe called for 1/2 cup I use less)
Bring 1 cup of water and sugar in a medium pot over medium heat to a boil.
When the sugar has dissolved, remove from heat.
Stir in lavender and honey into water/sugar mixture and cover. Steep for around 15 minutes.
Using a sieve, strain lavender out of lemonade.
Combine and stir lavender syrup, the rest of the water and lemon juice in a large pitcher. Let lemonade chill before serving over ice. Makes about 4 cups of lemonade.
Shared from Bobbi Flemingi of the Fishing Creek Herb Guild
1 T. dried lavender flowers 1 cup white granulated sugar 2 cups of boiling water for the infusion 1 1/2 cups freshly squeezed lemon juice 2 cups or more of cold water Ice – pour sugar over flowers and rub with fingers to gently rub flowers into sugar -pour 2 cups of boiling water over lavender sugar and stir until sugar is dissolved. Cover and let infuse for a couple of hours. – strain the lavender simple sugar and pour into a serving carafe or pitcher – stir in the lemon juice. Add another two cups of cold water. Taste and adjust for tartness, more sugar or lemon juice. – add ice and more water to level of concentration. Note the ice will melt.
2 cups flour
4 teaspoons baking powder
1 cup sugar
1 cup olive oil
7 ounces low fat greek yogurt
lemon juice from 1 – 2 lemons, 1 tsp zest from lemon
1 tsp culinary lavender buds
Preheat oven to 350
Line muffin pan with muffin liners
In large bowl, mix sugar and olive oil
Add eggs and mix
Add the yogurt, lemon zest, lemon juice and lavender buds and mix well
In another bowl sift flour with baking powder
Add the flour 1/2 cup at a time to batter while mixing
Fill muffin cups 2/3 full
Bake 25 – 30 minutes, until an inserted toothpick comes out clean (mine took 25 minutes, any longer and would have been to dry)
Grilled or Baked Salmon with Lavender
3 lbs salmon
4 tablespoon honey
6 tablespoon olive oil
1/2 teaspoon crushed culinary lavender
1/4 cup white wine
1 tablespoon worcestershire sauce
1 teaspoon lemon juice
Place all ingredients in saucepan except salmon, heat over moderate heat stirring at all times, until reduced to 1/3
When slightly cooled brush on salmon
Grill, and baste occasionally, set some aside to top when served. Salmon cooked when fish flakes.
To bake preheat oven to 350. Cover with sauce, bake 10 minutes or until salmon is flaky
Herbs de Provence Dip
A simple yummy recipe sprinkle/coat goat cheese or cream cheese with Herbes de Provence for an easy dip for crackers and veggies.
3 cups pumpkin puree (fresh from roasting your own neck pumpkin or canned pumpkin)
4 cups of vegetable broth.
1 sweet onion
2 cloves garlic
1-2 tsp Herbes de Provence
Cook onion and garlic until soft add other ingredients cook for 30 minutes.
Natural Lavender Cleaner – 1 cup vinegar, 2 cups water and 20-25 drops of lavender oil
Natural Fabric Softener – 1 pint vinegar, ~10 drops of lavender oil. Use 1/3 cup per load
Bee Sting Comfort – 1and 1/2 teaspoon baking soda, 1 to 2 tsp of water, 10 drops of lavender oil, mix into paste and apply for ~10 – 15 minutes