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Favorite recipes from Yule Love It Lavender Farm
More recipes available in the Yule Love It Lavender Farm Sweet and Savory Recipe Repertoire, a little book filled with delicious recipes laced with lavender and helpful tidbits and lavender legend. Order yours, available for only $6.50 plus shipping, via e-mail.
Yule Love It Mocha Pecan Scones
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/3 cup butter, cut up
½ cup buttermilk
1 large egg, lightly beaten
1 teaspoon instant espresso powder (or freeze dried coffee)
½ cup chopped pecans
½ cup semisweet chocolate mini-morsels
1 tablespoon organic lavender
Combine first 5 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk, egg and espresso powder; stir powder dissolves. Add buttermilk mixture, pecans, ½ cup mini-morsels and lavender to dry ingredients, stirring until moistened. Turn dough onto a lightly floured surface; knead 5 or 6 times and pat into an 8-inch circle. Cut into 8 wedges and place 1 inch apart on a lightly greased baking sheet. Bake at 425 degrees for 15 minutes or until scones are golden brown for a flaking, biscuit-like scone. Yields 8 large scones.
Lavender Tea
For the best sun tea: fill gallon jar with cold water, include 8 tea bags of choice and one large tea ball (infuser) filled with organic lavender. Let steep until dark. Remove tea bags and lavender infuser. Serve iced and garnish with either fresh mint, lemon thyme or lavender sprigs including foliage.
For the best tea made with boiled water: fill tea pot with whistle with cold water, remove pot at first whistle and pour over 8 tea bags in a tempered gallon jar. Immerse large tea ball filled with organic lavender and let steep until dark. Remove tea bags and tea ball and serve iced with either fresh mint, lemon thyme or lavender sprigs including foliage.
Lavender Lemonade
Steep one large tea ball filled with organic lavender in quart sized container until water turns color. Meanwhile, make two large cans of frozen concentrate lemonade in gallon jar, eliminating two cans of water. Add cooled lavender infusion to lemonade. Add ice and garnish with fresh mint, lemon thyme, or lavender sprigs with foliage, or all three.
Lavender Poultry and Pork Marinade
Add 2 tablespoons olive oil and 4 tablespoons white balsamic vinegar in shallow pan. Squeeze the juice of a medium lemon into pan. Add 1 tablespoon garlic and lavender and mix. Cover poultry with mixture on both sides and allow to marinade several hours before grilling.
Yule Love It Lavender Brownies
4 squares unsweetened baking chocolate
¾ cup butter
2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped pecans or walnuts
1 tablespoon organic lavender
1 cup semisweet chocolate chips
Grease 9x13 inch pan and lightly dust with flour. Melt baking chocolate in double boiler with butter. Remove from heat and add sugar, eggs, vanilla, flour, nuts, lavender and chocolate chips. Bake at 350 degrees until toothpick comes out clean 2 inches from edge of pan. Allow to thoroughly cool before cutting. (Or use your favorite brownie mix and add the last three ingredients.)
Yule Love It Lavender Cinnamon Rolls
Sift together 1 cup unbleached all-purpose flour, ¼ teaspoon salt and ¼ teaspoon baking powder. Cut in 6 tablespoons butter till the size of small peas. Gradually add 3 to 4 tablespoons milk, mixing till dough can be formed into a ball. Roll out on surface dusted with flour to the size used for 9 inch pie plate. Spread soft butter on dough. Sprinkle brown sugar, cinnamon, organic lavender and finely chopped pecans or walnuts on dough. Roll tightly and cut in one half inch segments. Place in ungreased pie pan and bake at 350 degrees until golden brown, about 20 minutes. Delicious warm with hot tea or coffee.
Apple Pie with Lavender Cream
(Demonstration by Pastry Chef Jean Marc for the Fourth Annual Yule Love It Lavender Festival, 2008)
Sweet dough:
Cream ½ cup unsalted butter and ¼ cup granulated sugar. Add 2 eggs, 1 tablespoon vanilla and mix well. Add 1 cup all purpose unbleached flour with 1 tablespoon baking powder. Mix and chill for one hour.
Lavender cream:
In saucepan, stir and bring to a boil 2 cups milk, ½ cup granulated sugar and 1 tablespoon lavender. Cool and strain lavender. Add 4 egg yolks, 2 tablespoons corn starch and 1 tablespoon vanilla. Bring back to boil for 1 minute. Remove from heat and cool in refrigerator for one hour before using.
Roll dough and line a 10 inch tart or pie pan with the sweet dough. Layer one third of the pastry cream on the dough. Wedge three golden delicious or Northern Spy apples and layer in pan. Sprinkle 1 tablespoon lavender on the apples with coarse sugar and a touch of cinnamon. (Store remainder of cream for future use.)
Bake for 30 minutes at 325 degrees in convection oven.
Yule Love It Lavender Lemon Currant Scones
2 cups unbleached all -purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon zest
1/2 cup butter, cut up
2/3 cup buttermilk
1 cup dried currants
1 tablespoon lavender
Combine first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk, dried currants and lavender, stirring until moistened.
Turn dough onto a lightly floured surface; knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges and place 1 inch apart on a lightly greased baking sheet.
Note: Substitute dried cranberries, cherries or blueberries for currants, and grated orange peel for lemon.
Yule Love It Lavender Raspberry Chocolate Tea Cake
(by Diana Dinverno, a Yule Love It Advisor)
6 oz. semi-sweet chocolate, melted and cooled
1/2 cup unsalted butter at room temperature
2/3 cup sugar
3 eggs
1/2 cup sifted flour
1 tablespoon lavender
Raspberry preserves (or any berry)
Fresh raspberries
Confectioner's sugar
Whisk together chocolate and butter. Add sugar and beat in eggs, one at a time. Blend in flour and lavender until just mixed. Pour into a buttered 9 inch pan lined with parchment paper (or waxed paper) and buttered again. Bake at 350 degrees for 20-25 minutes. Cool in pan. Invert onto a serving plate. (May need to run knife aroudn pan before inverting.) Chill one hour. Top with fresh raspberries. Slightly heat jam and drizzle over berries. Sift confectioner's sugar on top. Garnish with fresh lavender sprigs.
Lavender Scottish Shortbread
(by Ethel McNaughton)
½ pound butter
½ cup sugar
2 ½ cups sifted flour
2 tablespoons rice flour
Beat butter till creamy. Add 2 tablespoons sugar at a time, beating all the while. Add sifted flour, ½ cup at a time, beating all the while. Pat down in 9 inch square pan; prick with fork.
Bake at 325 degrees for 50 minutes or until light brown. Remove, sprinkle with a little sugar and let cool 10 minutes before cutting into fingers. When doubling this recipe, use only 4 ½ cups flour. Do not triple this recipe. The secret for making these cookies melt in your mouth is to take your time and beat well.
Yule Love It Lavender Carrot-Pineapple-Coconut-Raisin Cake
Sift together into large mixing bowl 1 1/2 cups sifted flour, 1 cup sugar, 1 teaspoon baking powder, 1 teaspoon soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt and 1 tablespoon lavender. Add 2/3 cup salad oil, 2 eggs, 1 cup finely shredded carrot, 1/2 cup crushed pineapple with syrup, 1/2 cup shredded coconut, 1/2 cup raisins, and 1 teaspoon vanilla. Mix till moistened; beat 2 minutes at medium speed on electric mixer. Bake at 350 degrees in greased and lightly floured 9x9x2 inch pan, bundt pan or cupcake tins about 35 minutes or till done. Cool 10 minutes; remove from pan. Cool. Glaze with lavender infused orange marmalade. Serve with clotted cream.
Yule Love It Lavender Lemon Pepper Roasted Potatoes
Wash and cube 6-8 medium sized red skin potatoes. Place potatoes in gallon sized zip-lock bag and drizzle with olive oil. Shake 1 tablespoon Yule Love It Lavender Lemon Pepper, 1 tablespoon Morton's Nature Seasoning and 1 teaspoon paprika into the bag. Shake, coating potatoes. Bake at 350 degrees about 20 minutes until golden brown.
More recipes available in the Yule Love It Lavender Farm Sweet and Savory Recipe Repertoire, a little book filled with delicious recipes laced with lavender and helpful tidbits and lavender legend. Order yours, available for only $6.50 plus shipping, via e-mail.
Yule Love It Mocha Pecan Scones
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/3 cup butter, cut up
½ cup buttermilk
1 large egg, lightly beaten
1 teaspoon instant espresso powder (or freeze dried coffee)
½ cup chopped pecans
½ cup semisweet chocolate mini-morsels
1 tablespoon organic lavender
Combine first 5 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk, egg and espresso powder; stir powder dissolves. Add buttermilk mixture, pecans, ½ cup mini-morsels and lavender to dry ingredients, stirring until moistened. Turn dough onto a lightly floured surface; knead 5 or 6 times and pat into an 8-inch circle. Cut into 8 wedges and place 1 inch apart on a lightly greased baking sheet. Bake at 425 degrees for 15 minutes or until scones are golden brown for a flaking, biscuit-like scone. Yields 8 large scones.
Lavender Tea
For the best sun tea: fill gallon jar with cold water, include 8 tea bags of choice and one large tea ball (infuser) filled with organic lavender. Let steep until dark. Remove tea bags and lavender infuser. Serve iced and garnish with either fresh mint, lemon thyme or lavender sprigs including foliage.
For the best tea made with boiled water: fill tea pot with whistle with cold water, remove pot at first whistle and pour over 8 tea bags in a tempered gallon jar. Immerse large tea ball filled with organic lavender and let steep until dark. Remove tea bags and tea ball and serve iced with either fresh mint, lemon thyme or lavender sprigs including foliage.
Lavender Lemonade
Steep one large tea ball filled with organic lavender in quart sized container until water turns color. Meanwhile, make two large cans of frozen concentrate lemonade in gallon jar, eliminating two cans of water. Add cooled lavender infusion to lemonade. Add ice and garnish with fresh mint, lemon thyme, or lavender sprigs with foliage, or all three.
Lavender Poultry and Pork Marinade
Add 2 tablespoons olive oil and 4 tablespoons white balsamic vinegar in shallow pan. Squeeze the juice of a medium lemon into pan. Add 1 tablespoon garlic and lavender and mix. Cover poultry with mixture on both sides and allow to marinade several hours before grilling.
Yule Love It Lavender Brownies
4 squares unsweetened baking chocolate
¾ cup butter
2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped pecans or walnuts
1 tablespoon organic lavender
1 cup semisweet chocolate chips
Grease 9x13 inch pan and lightly dust with flour. Melt baking chocolate in double boiler with butter. Remove from heat and add sugar, eggs, vanilla, flour, nuts, lavender and chocolate chips. Bake at 350 degrees until toothpick comes out clean 2 inches from edge of pan. Allow to thoroughly cool before cutting. (Or use your favorite brownie mix and add the last three ingredients.)
Yule Love It Lavender Cinnamon Rolls
Sift together 1 cup unbleached all-purpose flour, ¼ teaspoon salt and ¼ teaspoon baking powder. Cut in 6 tablespoons butter till the size of small peas. Gradually add 3 to 4 tablespoons milk, mixing till dough can be formed into a ball. Roll out on surface dusted with flour to the size used for 9 inch pie plate. Spread soft butter on dough. Sprinkle brown sugar, cinnamon, organic lavender and finely chopped pecans or walnuts on dough. Roll tightly and cut in one half inch segments. Place in ungreased pie pan and bake at 350 degrees until golden brown, about 20 minutes. Delicious warm with hot tea or coffee.
Apple Pie with Lavender Cream
(Demonstration by Pastry Chef Jean Marc for the Fourth Annual Yule Love It Lavender Festival, 2008)
Sweet dough:
Cream ½ cup unsalted butter and ¼ cup granulated sugar. Add 2 eggs, 1 tablespoon vanilla and mix well. Add 1 cup all purpose unbleached flour with 1 tablespoon baking powder. Mix and chill for one hour.
Lavender cream:
In saucepan, stir and bring to a boil 2 cups milk, ½ cup granulated sugar and 1 tablespoon lavender. Cool and strain lavender. Add 4 egg yolks, 2 tablespoons corn starch and 1 tablespoon vanilla. Bring back to boil for 1 minute. Remove from heat and cool in refrigerator for one hour before using.
Roll dough and line a 10 inch tart or pie pan with the sweet dough. Layer one third of the pastry cream on the dough. Wedge three golden delicious or Northern Spy apples and layer in pan. Sprinkle 1 tablespoon lavender on the apples with coarse sugar and a touch of cinnamon. (Store remainder of cream for future use.)
Bake for 30 minutes at 325 degrees in convection oven.
Yule Love It Lavender Lemon Currant Scones
2 cups unbleached all -purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon zest
1/2 cup butter, cut up
2/3 cup buttermilk
1 cup dried currants
1 tablespoon lavender
Combine first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk, dried currants and lavender, stirring until moistened.
Turn dough onto a lightly floured surface; knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges and place 1 inch apart on a lightly greased baking sheet.
Note: Substitute dried cranberries, cherries or blueberries for currants, and grated orange peel for lemon.
Yule Love It Lavender Raspberry Chocolate Tea Cake
(by Diana Dinverno, a Yule Love It Advisor)
6 oz. semi-sweet chocolate, melted and cooled
1/2 cup unsalted butter at room temperature
2/3 cup sugar
3 eggs
1/2 cup sifted flour
1 tablespoon lavender
Raspberry preserves (or any berry)
Fresh raspberries
Confectioner's sugar
Whisk together chocolate and butter. Add sugar and beat in eggs, one at a time. Blend in flour and lavender until just mixed. Pour into a buttered 9 inch pan lined with parchment paper (or waxed paper) and buttered again. Bake at 350 degrees for 20-25 minutes. Cool in pan. Invert onto a serving plate. (May need to run knife aroudn pan before inverting.) Chill one hour. Top with fresh raspberries. Slightly heat jam and drizzle over berries. Sift confectioner's sugar on top. Garnish with fresh lavender sprigs.
Lavender Scottish Shortbread
(by Ethel McNaughton)
½ pound butter
½ cup sugar
2 ½ cups sifted flour
2 tablespoons rice flour
Beat butter till creamy. Add 2 tablespoons sugar at a time, beating all the while. Add sifted flour, ½ cup at a time, beating all the while. Pat down in 9 inch square pan; prick with fork.
Bake at 325 degrees for 50 minutes or until light brown. Remove, sprinkle with a little sugar and let cool 10 minutes before cutting into fingers. When doubling this recipe, use only 4 ½ cups flour. Do not triple this recipe. The secret for making these cookies melt in your mouth is to take your time and beat well.
Yule Love It Lavender Carrot-Pineapple-Coconut-Raisin Cake
Sift together into large mixing bowl 1 1/2 cups sifted flour, 1 cup sugar, 1 teaspoon baking powder, 1 teaspoon soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt and 1 tablespoon lavender. Add 2/3 cup salad oil, 2 eggs, 1 cup finely shredded carrot, 1/2 cup crushed pineapple with syrup, 1/2 cup shredded coconut, 1/2 cup raisins, and 1 teaspoon vanilla. Mix till moistened; beat 2 minutes at medium speed on electric mixer. Bake at 350 degrees in greased and lightly floured 9x9x2 inch pan, bundt pan or cupcake tins about 35 minutes or till done. Cool 10 minutes; remove from pan. Cool. Glaze with lavender infused orange marmalade. Serve with clotted cream.
Yule Love It Lavender Lemon Pepper Roasted Potatoes
Wash and cube 6-8 medium sized red skin potatoes. Place potatoes in gallon sized zip-lock bag and drizzle with olive oil. Shake 1 tablespoon Yule Love It Lavender Lemon Pepper, 1 tablespoon Morton's Nature Seasoning and 1 teaspoon paprika into the bag. Shake, coating potatoes. Bake at 350 degrees about 20 minutes until golden brown.
Yule Love It
Lavender Chocolate Pecan Sandies
(Sadie McCoy’s version of the Russian Tea Cake)
Blend 1 cup butter, ½ cup confectioners’ sugar and 1 t vanilla.
Add 2 ¼ cups flour, ¼ t salt, ½ cup chopped pecans, ½ cup mini chocolate chips and 1 T ground lavender.
Pack into balls and bake on an un-greased cookie sheet at 400º for 10-12 minutes.
Roll
warm cookies in confectioners’ sugar and cool thoroughly before storing.
Yule Love It
Lavender Rocky Road Bars
(Iris found this recipe 30 years ago in a Pillsbury Bake-Off Cookbook)
Bar:
½ cup butter
1 square baking chocolate
1 cup sugar
1 cup flour
1 cup nuts
1 T baking powder
1 t vanilla
1 T ground lavender
2 eggs
Melt butter and chocolate: let cool. Add remaining ingredients and spread in a greased and floured 9X13 inch pan.
Filling:
6 ounces softened cream cheese
½ cup sugar
2 T flour
1 egg
½ t vanilla
1 T ground lavender
6 ounces chocolate chips
Beat cream cheese until fluffy and add remaining ingredients except chocolate chips. Spread mixture over chocolate mixture in pan: sprinkle chocolate chips on top.
Bake in preheated oven at 350º for 25-35 minutes, or until edges of the cream cheese layer is slightly golden. Do not over bake. Cool before frosting.
Frosting:
¼ cup butter
1 square baking chocolate
2 ounces softened cream cheese
¼ cup milk
1 pound confectioners’ sugar
1 t vanilla
1 T ground lavender
Melt butter, chocolate, cream cheese and milk on low heat in saucepan. Add vanilla and confectioners’ sugar and beat until smooth. Spread over cooled cake. Chill before cutting in small squares. These cookies freeze well and are delicious right out of the freezer.
