Lavender Recipes
Susan Biedinger develops lavender recipes that everyone can enjoy. Check out the different goodies we’ve created with her help. We offer easy directions so you can make your own
Recipies for Lavender
Lavender Pumpkin Tea Bread
12 muffins; 3 mini loaves; 1-9x3 pans
18 min 25 min 25 min (clean tooth pick)
1.25 cups whole wheat flour 1/2 cup white (can reduce for 1/2)
1/2 teas salt 1/2 cup Brown sugar (can reduce to 1/3)
1 teas baking powder 3/4 cup vegetable oil (not butter/marg)
1 teas baking soda 15 oz pumpkin (small can)
1/2 T cinnamon 2 eggs
1/2 T grnd ginger 2 T lavender buds
1 t grnd cloves
if desired 1/2 cup craisins. currents and/or 1/2 cup pecan pieces
Preheat oven 350 degrees
1. Sift flour, spices, and leaveners and set aside.
2. Blend sugars, oil, pumpkin and eggs in a large bowl.
*Prepare pans with pan spray and parchment if desired.
3. Add dry ingredients to wet, mix unti combined. Do not over mix.
4. Stir in craisins, currents, and/or pecans. Up to 1 heaping cups total.
Pour into pans, spread out evenly.
Bake times are approximate, test with toothpick.
If Glaze is desired:
Make lav tea with 1teaspoon buds and 1/4 cup water let steep 10 min.
1 T butter softened, stir in 1 cup powdered sugar, slowly add tea 1 teaspoon at a time until smooth desired thickness
Lavender Lemon Bars
Ingredients:
CRUST:
3/4 cup butter, Softened
1/2 cup confectioners sugar + additional for sprinkling
2 cups all purpose flour
1/2 cup ground almonds
2 tsp dried lavender (can include stems if ground fine)
(Grown in Tennessee)
Mix ingredients until crumbly. Pat into 9x13 cake pan, bake at 350 degrees for 15 minutes or until edges are golden. Just before crust is pulled from the oven, stir together all topping ingredients.
TOPPING:
1 3/4 cup granulated sugar
1/8 cup all purpose flour
4 Large Eggs (Harvested from Tennessee)
1/3 cup lemon juice
Whip together then immediately pour topping over the pre-baked crust and return to the oven for 20 - 25 minutes, topping will be bubbly and turning brown. Remove from oven and allow to cool.
Sprinkle with powered sugar before serving. Refrigerate leftovers. Makes 11/2 dozen.
more Recipies for Lavender
Lavender Lemonade
1/2 gal. Lavender Lemonade
2 T buds/stems
2 cups water
Boil to make tea, steep for 5 minutes
In a half gal jug: combine
1/3 cup of your favorite lemonade mix
2/3 cup lemon juice
lavender tea (you just made)
add water to 1/2 gal mark
stir well, serve cold
Lavender No Churn Ice Cream
Ingredients:
2 cups Heavy whipping cream
1 Tbls lavender buds (can use fresh stems&buds)
or just dried buds (level measure).
1 teas vanilla extract
14 oz sweetened condensed milk
Will fill quart container.
Freeze overnight for firm ice cream or 4 hours for soft serve
Directions:
1. Make lavender cream by simmering the 1/4C whipping cream and lavender
buds for 5 minutes, then cover with plastic wrap to prevent skin from forming.
Allow to cool completely then or next day, strain cream of the bud pieces.
2. In a medium bowl whip the remaining cold cream to soft peaks
3. Fold in sweetened condensed milk & vanilla.
4. Begin whipping to stiff peaks addding the cooled lavender cream.
5. Whip to stiff peaks. Scrape bowl sides at least once. Gently fold into quart container or other freezer safe container and place in freezer to desired
firmness.
Creates rich hot teas and coffee also!
Adapted from aberdeenskitchen.com (she used blackberries also) 2016
more Recipies for Lavender
Honey Lavender Blueberry Cheesecake
Preheat oven 350 degrees.
Crust: 1 3/4C ground pecans
4 T melted butter
1 T cinnamon
1/4 C powered sugar
Press into greased 9" Springform Pan. Bake 12-15 min. Cool on rack.
Filling:
1. A. Make lavender cream: In a small pan 1/3 cup cream and 4T dried or fresh lavender. Bring to a Medium simmer, then reduce to low for 8 min.
Allow to cool in fridge with plastic over the cream.
B. Rinse blueberries and dry on paper towels.
Continue with filling.
Reduce oven temp to 325 degrees
2. With 5 qt stand mixer w/ paddle attachment beat softened 2# cream cheese until light and fluffy.
3. Add sugar and beat another 3 minutes. Scrape sides and bottom.
4. Add vanilla extract, honey and salt. Mix until just combined. Scrape down.
5. Add eggs one at a time scraping after each addition.
6. Add sour cream and mix to combine.
7. Sieve lavender cream and press out cream from the buds. Add reserved cream and lavender cream until combined, scraping down sides and bottoms.
8. Pour filling into the pan and sprinkle generously with blueberries.
Baking
9. Wrap the outside of the Springform pan in foil.
10. Place in deep roasting pan then place in oven
12. To create a water bath fill the roasting pan halfway up the sides with hot water (not boiling).
13. Bake for 1 1/2 hours.
14. Turn off the oven and crack door 1", keep cheesecake in oven for an hour more.
15. After the hour, take the cheesecake out of the bath, cover with foil, careful not to touch top. Place in refrigerator for 4 hours minimum.
Cheese cake freezes well after cooled by placing a piece of parchment laid on top of the cake wrapped in foil.
Defrost in fridge, cut cake with a hot knife, when partially frozen for best result.
Ingredients:
Crust: 1 3/4 C ground pecans
4 T melted butter
1 T cinnamon
1/4 C powdered sugar
Filling: 2 lbs Cream Cheese, room tempurature
1 1/3 cups sugar
4 eggs room temp
1 T vanilla extract
1 1/2 T Honey
1/4 t Salt
2/3 C sour cream
2/3 C heavy whipping cream
1 Pint of fresh or frozen blueberries