Creating with Lavender

3/4 c.  unsalted butter 

3/4 c.  agave nectar, raw, dark

3 eggs  lightly beaten

1 1/2 c.  self rising whole wheat pastry flour • See below *

1 TBSP fresh lavender florets/buds (less if dried)

1/2 tsp. vanilla extract

4 TBSP  cream

Preheat oven to 350 F.  

Lightly grease/flour a ring/bundt or 8” round.

Soften butter and add agave nectar, blend. Add one egg at a time, beat separately. Add vanilla and cream to liquid mixture.

Add flour to the wet mixture and mix.

Fold in one TBSP of lavender.

Place in pan. Bake 40 minutes.  

Let sit 5 min. and turn out onto cooling rack.

Topping

Confectioners’ sugar, sifted

or lavender powered sugar

Decorate with fresh lavender florets or flowers

*To make your own self rising flour:

Sift 3/4 tsp. salt and 2 1/4 tsp. baking powder into the 1 1/2 cup of whole wheat pastry flou

1/2 c. (1 stick) unsalted butter

2/3 c. cup sugar

2 eggs

1/2 tsp. vanilla extract

2 teaspoons dried lavender flowers, finely chopped

1 1/2 c. all purpose flour

2 tsp. baking powder

Preheat oven to 375 F.

In a medium bowl, cream the butter and sugar until light and fluffy.  

Beat in eggs, vanilla, and lavender.  Mix well.

Combine the flour and baking powder, and add to the lavender mixture.  

Stir until well blended.

Drop by teaspoonfuls onto parchment covered cookie sheets.

Bake 8 - 10 minutes, or until lightly browned on the edges.  

Cool briefly on baking sheet, and move to rack to finish cooling.

Makes 2 dozen or more!  Wonderful tea cookie.

 1 c. hot water

4 tsp. dried lavender blossoms

1 c. honey

Mix hot water and dried lavender blossoms in a bowl .  Let steep 5 minutes.  Whisk in honey. Strain into another bowl or pitcher.

Stores up to 2 weeks in the refrigerator.

LAVENDER LEMONADE

Delicious!

4  c. water

1 c. lavender simple syrup (see above)

1 c. fresh squeezed lemon juice

BEES KNEES COCKTAIL

3 TBSP lavender simple syrup (see above)

6 TBSP gin, vodka, or tequila

2 TBSP fresh squeezed lemon juice

Pour into cocktail shaker with ice. 

Shake well and strain into 2 chilled martini glasses.

1 c. unsalted butter

1 1/2  c. raw cane sugar

2 eggs

2  tsp. vanilla extract

2 tsp. dried lavender flowers, finely chopped

3  c. whole wheat pastry flour

2/3 c. unsweetened cocoa powder

1 tsp. baking powder

1/2 tsp. salt

Preheat oven to 375 F.

In a medium bowl, cream the butter and sugar until smooth. Beat in eggs and vanilla until light. Sift together the flour, cocoa. baking powder, and salt. Stir the dry ingredients, including the lavender, into the butter mixture and form into a thick dough. If the dough is soft, wrap it in plastic and chill for 1/2 hour.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness and cut into shapes.  Place the cookies on a buttered baking sheet. Sprinkle tops with raw cane sugar or confectioners' sugar, and bake for 15 to 20 minutes, until the centers of the cookies are firm.  With a spatula transfer the cookies to a cooling rack.

Makes 3 dozen cookies.