LAVENDER LEMONADE:
One Gallon
1. 1 1/2 cups Water and bring to boil
2. Add 1/3 cup of Fresh Culinary Lavender Buds or a light 1/4 cup Dried Culinary Buds
3. Let buds steep in a covered pan for 20 minutes
4. Strain mixture to remove buds and let cool.
5. After mixture cools, add it to ONE gallon (LESS the 1 1/2 cups of water used to make the above mixture) to your favorite lemonade recipe and chill
6. Drink and enjoy
LAVENDER SUGAR COOKIES:
Yield approximately 4 dozens
2 3/4 cups of all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softered butter
1 egg
1 teaspoon vanilla
1/2 teaspoon lemon zest
1 1/2 cups white sugar or Lavender Sugar
if use white sugar add 2 teaspoons of dried culinary lavender buds
1. combine flour, baking soda, baking powder and lavender buds (if used) and set aside
2. cream butter, and sugar till smooth. beat in egg and add vanilla
3. blend with dry ingredients and add 2 tablespoons of milk to moisten
4. roll into balls, place on ungreased cookie sheet
5. bake at 375 12-14 minutes cool on wire rack
LAVENDER CUPCAKES with HONEY FROSTING:
1/2 cup ( 1 stick) butter; softened
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons dried culinary lavender buds
2/3 cup cold milk
combine butter,sugar and eggs, stir in vanilla. In separate bowl, stir together flour, baking powdere and salt. Chop Lavender buds in fine pieces and stir into flour mix. Add flour mix to butter mix and stir in milk.
Scoop into lines muffin tins. Bake at 350 for 18-24 minutes cool on wire rack.
Frosting:
1/2 cup unsalted butter softened
8 ozs cream cheese softened
4 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons honey.
Combine and mix well. apply frosting to cool cupcakes.
If desire, lightly drizzle a little honey on top of frosting
