Little
French Lavender Cakes
Melt 3/4
cups unsalted butter. Spoon
one tablespoon of the melted butter into the bottom of 10- 4" muffin
pan sections.
Sift 1-2/3
cup powdered sugar and 6-1/2 tablespoons all-purpose flour in a bowl.
Add 1-cup ground almonds
and mix together.
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Lightly beat 5
extra-large egg whites with a fork, then fold them into the dry
ingredients. Add the rest
of the cooled melted butter, 1-teaspoon
grated lemon or orange rind and
1/2-teaspoon ground culinary grade lavender buds and mix
well.
Fill each pan
three-quarters full (sprinkle a small amount of lavender buds on top if
desired) and bake on the middle shelf of a 400 degree oven for ten
minutes. Turn the pan
around and bake for another ten minutes, until the tops are golden and
spring back to the touch. Remove
from oven and leave in the pan for five more minutes, then gently un-mold
onto a wire rack. When
cool, dust each Little French
Lavender Cake with powdered sugar.
Yummy!
Lavender Lemon Bars
Mix together
2-1/2 cups flour, 1/2 cup
powdered sugar. Cut in
2 cubes of margarine or butter. Press
into the bottom of a 9" x 12" x 2" pan and bake at 350 degrees for
twenty minutes.
Mix together 1-1/2
cups of sugar, 6-tablespoons lemon juice, grated rind of one lemon, 1/2-teaspoon ground or whole culinary grade lavender
buds, 4-tablespoons
flour, 1-teaspoon baking powder and 4 eggs. Pour mixture
over the crust and bake 25 minutes at 350 degrees.
When cool, cut into bars and sprinkle with powdered sugar.
Serve with ice cream if desired.
Keep leftovers refrigerated -- if there are any.
Pasta with Shredded
Vegetables and Lavender
1 pealed carrot; 1 zucchini; 1 red bell
pepper, cored; 1/4C. extra virgin olive oil; 3 cloves garlic or to
taste; 1/8 to 1/4 tsp. culinary lavender buds, ground; one pound farfalle or penne pasta; salt and pepper to taste
1. While bringing a large pot of
salted water to boil, shred vegetables in a food processor. Heat
the olive oil in a large skillet over medium heat and add garlic.
When it's slightly browned, stir in the vegetables. Sprinkle
with salt and pepper and add the ground lavender. Cook, stirring
occasionally, until the vegetables are barely softened - about five
minutes or so.
2. Meanwhile, cook pasta until it's just barely tender to where
it's cooked less than it would be to serve it. Drain, reserving
some cooking water. Add the pasta to the vegetables and continue
to cook, adding the cooking water as necessary to keep mixture moist.
3. Taste what you've created and add more
lavender if you wish. Be careful to not add too much as a little
goes a long way. When the pasta and vegetables are tender, but
not mushy, adjust seasoning for salt and pepper, garnish with a couple
of fresh lavender flowers and serve.
Serves 4-6
