Looking for baking recipe using Lavender...?

I have a chance to enter a baking contest at a festival called "YULE LOVE IT LAVENDER FESTIVAL"...the weekend of July 20-21.



I am excited about this, as I have never entered a herbal baking contest before! I got a couple ideas, but thought maybe you all would have something better up your sleeves!



The baked goods must contain culinary lavender buds or lavender oil to qualify. Also, the baked goods must not require refrigeration.



Do any of you have a suggestion or two?



I am also gonna post this in other areas and different groups that I am in. If anyone is interested, e-mail me and I will share the recipes that I recieve from the others!



Thanking you in advance,



Sage

Looking for baking recipe using Lavender...?
LAVENDER COOKIES



1/2 c. butter

1 c. sugar

2 eggs

1/2 tsp. vanilla

1 1/2 tsp. dried lavender flowers, crushed

1 1/2 c. flour

2 tsp. baking powder



Preheat oven to 375 degrees. In medium bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, vanilla and lavender, and mix well. Combine flour and baking powder and add to lavender mixture, stirring until well blended. Drop by teaspoonfuls onto ungreased baking sheet. Bake 8 to 10 minutes, or until lightly browned on the edges. Cool on baking sheet for a minute or two, then transfer to cooling rack.

When cool, glaze with mixture of powdered sugar and milk, mixed until smooth. Makes about 4 dozen cookies.



LAVENDER PUNCH



1 c. water

1/4 tsp. whole cloves

1/2 c. lime juice

2 qt. chilled ginger ale

2 cinnamon sticks

3 cans frozen grape juice concentrates

Block of ice

Seedless grapes



In saucepan combine water, cinnamon, cloves and bring to a boil. Remove from heat; let stand for 5 minutes. Chill; strain. Just before serving, combine chilled mixture with grape and lime juices; mix well. Pour over ice 1 punch bowl; add ginger ale. Garnish with grapes.



HOPE THIS HELPS! :-)
Reply:I have never baked with lavender myself and I too find it interesting, here are some links to recipes you may want to look at (some call for dried blossoms, but I am thinking you could just substitute the culinary buds for this):



Lavender Cake

http://www.redvelvetcafe.com/cakes/laven...

Lavender Cake (#2)

http://www.lavenderfarm.com/recipes/lave...

Lavender Cookies

http://www.gourmetsleuth.com/lavendercoo...

Honey-Lavender Biscotti

http://whatscookingamerica.net/Cookie/Ho...

Lavender Hazelnut Bread

http://whatscookingamerica.net/Bread/Lav...

Lavender Meringue Cookies

http://whatscookingamerica.net/Cookie/La...

Lavender-Orange Biscotti

http://www.redrockfarms.com/lavender_rec...

Lavender Blueberry Muffins

http://www.lavenderatstonegate.com/laven...

Make this -

Lavender Honey

http://www.bakespace.com/index.php?mode=...

and use it with this -

Baklava

http://iwaruna.com/2006/03/19/baklava/

Gordon Ramsay's Lavender Melts

http://www.eveningnews24.co.uk/content/F...



Anyway that's it from me, I wish you well in your contest! Good luck!
Reply:Lavender Heart Cookies

115g/4oz butter

90ml/6 tablespoons caster sugar

175g/6oz plain flour

2 tablespoons fresh lavender florets



Cream together the butter and 60ml/4 tablespoons of the sugar till light and fluffy. Stir in the flour and lavender and work it in, kneading with your hands till it comes together into a soft ball of dough. Cover with cling film and chill in the fridge for 15 minutes. Roll out on a lightly floured surface. Stamp out the cookies with a heart shaped cutter (alternatively a fluted-edged round cutter). Makes about 18 with a 5cm/2inch cutter. Put carefully onto a lightly greased baking tray and sprinkle the remaining sugar onto the top of each shape. Bake at 200C/400F for about 10 minutes till golden. Leave the cookies on the tray for 5 minutes, before putting on to a cooling rack.



Lavender Scones



2 cups flour

1/2 cup rolled oats

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter

1/2 cup walnuts, chopped

1 1/2 tablespoons lavender flowers, fresh

1 egg, beaten

1/3 cup honey

1/2 cup buttermilk

1 teaspoon vanilla





Preheat oven to 400 degrees. In a large bowl, combine flour, oats, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Add walnuts and lavender, mixing until combined.

Make a well in the center of the flour mixture. Add the egg, honey, buttermilk and vanilla. Stir to combine, mixing to form a soft dough. With floured hands, pat the dough into a round about 1 inch thick and cut into smaller rounds using a large cookie cutter.

Place scones on a non-stick cookie sheet and bake for 12 to 15 minutes, or until lightly browned. Remove from heat and serve warm or let cool before serving.
Reply:Lavender Biscotti

A home-made lavender treat!



Equipment needed: Cookie sheets, 1 small and 1 large mixing bowl, whisk or hand beater





2 c All-purpose flour

2 tsp Baking powder

? tsp Salt

? c Coarsely chopped macadamia nuts

2 Lg Eggs

? C Granulated sugar

3 tsp Dried lavender flowers

? c Melted butter

2 Tb Honey

1 Tb Lemon rind

Juice of 1 lemon

3 Tb Milk

? tsp Vanilla or lemon extract



Optional: melted chocolate for dipping





Preheat oven to 325 degrees. In large bowl combine all dry ingredients, lavender and nuts. In a separate bowl, whisk together eggs, sugar, butter, honey, lemon, lemon rind, milk, and vanilla (may use beater on slow instead of the whisk). Add to flour mixture. Stir well. Dough will be soft and sticky. Spoon onto cookie sheet into 2 "log" shapes: approximately 2 " wide. Bake 35 minutes until golden. Remove from oven. Cool 10 minutes. Place on board, cut into 1" wide slices. Place on sides on cookie sheets. Return to oven cook 20 minutes longer, turning once. Cool on rack. Optional to dip or decorate with melted chocolate. Yield: 2 dozen

----------------------------------------...

Lavender Rum Cake





A luxurious dessert…and easy to make. Thank you, Marnie, for this recipe!



Equipment needed: 8 " tube or bundt pan, Large mixing bowl, Small mixing bowl, Medium saucepan, Cooling rack





1 Package Yellow Cake Mix

1 Package Vanilla pudding mix

? c Vegetable oil

? c Rum

? c Water

4 Medium Eggs

? c Pecans Chopped

1 tsp Dried Lavender florets



Glaze: (enough for 2 cakes)

? c Butter or margarine

? c Water

1 c Granulated sugar

? c Rum





Preheat oven to 325 degrees. Grease and flour cake pan. In a small mixing bowl, toss chopped nuts with 1 teaspoon lavender. Sprinkle nut mixture over the bottom of the pan. In large bowl, beat together cake mix, pudding, vegetable oil, rum, and water. Add eggs and the remaining lavender until smooth. Do not over-beat. Pour batter over nuts. Bake for 60 minutes. The cake is done when a toothpick comes out clean. Cool down for a minute or two and then turn out onto wire rack to cool completely.



To make the Glaze: Bring the butter, water and sugar to a boil, stirring constantly. (Sugar should be completely dissolved.) Remove from heat and let stand for 1 minute. Add rum and stir. Poke holes into the cake with a skwer or long-tined fork. Brush and/or spoon ? the glaze over the cake.



The glaze keeps well in the refrigerator. The cake also freezes well if wrapped tightly in plastic.

--------------------------------------...

Lavender Pizza with Cherry Tomatoes

This is our daughter's favorite lavender recipe!



Equipment needed: A medium pizza stone (at least 12"), Baker's peel





1 Recipe Lavender Pizza Dough (see below)

Flour

2 Tb Fine Olive Oil

1 c Coarsely grated Mozzarella cheese (approximately 4 oz)

2 - 4 oz Sliced Aged Asiago cheese

1 ? c Cherry Tomatoes cut in half (Use Yellow tomatoes or mix colors)

? c Thinly Sliced Yellow Bell Peppers









Make the pizza dough and let rise.



Thirty minutes before baking, place a pizza stone on the bottom shelf of the oven and set oven to 500 degrees.

On a floured surface, divide the dough into 2 pieces and form into round balls. (Put one dough ball aside.) On the floured surface with your hands pat out and stretch dough evenly into a 9-inch round, keeping hands flat. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)

Dust baker's peel with flour and carefully transfer inch round. Jerk peel once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Brush olive oil over dough leaving a 1-inch border and sprinkle with Mozzarella cheese. Arrange tomato halves and pepper strips over Mozzarella, then add slices of Asiago on top.

Line up far edge of peel with far edge of stone and tilt peel, jerking it gently to start pizza moving. Once edge of pizza touches stone, quickly pull back peel to completely transfer pizza to stone. Bake pizza until dough is crisp and brown, about 8 to 12 minutes, and transfer with peel to a cutting board.

Cut pizza into slices and serve immediately. Make a second pizza with the remaining ingredients.



Makes 2 9-inch pizzas.

----------------------------------------...

Lavender Pizza Dough

Equipment needed: 2 mixing bowls





2 tsp Active Dry Yeast

? c plus 2 Tb Lukewarm water (110 degrees)

2 c Unbleached bread flour

2 Tb Olive oil

? tsp Sea salt

1-2 tsp dried Lavender (be sure to experiment and find out if you like a lot or a little of the dried Lavender in your crust)





In a bowl, combine the yeast, ? cup warm water, and ? cup flour. Let it stand for 30 minutes. Add the remaining 1 ? cup flour, ? cup plus 2 tablespoons warm water, olive oil, salt, and lavender. Mix the dough thoroughly and turn out onto a floured surface. Knead until smooth, elastic, and a bit tacky to the touch, 7 to 8 minutes. Place in an oiled bowl and turn to cover with oil. Cover with plastic wrap and let the dough rise in the refrigerator overnight. (This is very important to get the true taste of lavender in the dough.) The next day, let it come to room temperature and proceed with the recipe.

--------------------------------------...

Lavender-Apricot Breakfast Rolls





Instead of the usual cinnamon rolls, try this brightly flavored alternative. Great after a balloon ride over the Napa Valley!



Equipment needed: 8 inch cake pan, mixing bowl, rolling pin





2 ? c All-purpose flour

? c Sugar

2 ? tsp Baking powder

? tsp French Sea Salt

3 Tb Chilled butter cut into small pieces

1 Tb Chopped fresh lavender Flowers (or 1 tsp dried)

? c Milk

1 Lg Egg, lightly beaten

2 Tb Apricot preserves

1 Tb Chopped dried apricots

Olive oil

1 ? tsp Sugar





Preheat oven to 375 degrees. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fingers until mixture resembles coarse meal. Stir in lavender. Add milk and egg, stirring just until moist. Turn dough out onto a lightly floured surface. Knead 5 times. Roll into a 9 by 7 inch rectangle. Mix dried apricots into preserves. Spread apricot preserve mixture over dough, leaving a ? inch border. Beginning with long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into nine 1 inch slices. Place slices, cut sides up, in an 8 inch no stick round cake pan lightly coated with olive oil. Sprinkle the slices with the 1 ? teaspoons sugar. Bake at 375 degrees for 35 minutes or until golden brown and a wooden toothpick inserted in center comes out clean.



Yield 9 servings.

--------------------------------------...

Lavender Cookies



2 eggs

1/2 cup margarine

1 cup sugar

1 teaspoon lavender leaves

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

confectioner's sugar

rosewater



Preheat the oven to 375 degrees. Put eggs, margarine, sugar and lavender into blender and run on low until well mixed. Sift flour, baking powder and salt into a mixing bowl. Add other ingredients and stir until well blended. Drop dough a teaspoon at a time onto ungreased cookie sheets. Bake until lightly browned. Blend enough rosewater into the confectioners sugar to make a smooth frosting. Ice the cookies and let them set until frosting is firm.



--------------------------------------...

Lavender Pistachio Lamb Chops

Ingredients:

8 lamb chops (or a rack of lamb)

2/3 cup pistachios, toasted

1/2 cup honey

2 Tbsp culinary lavender

olive oil



Serve with parsnips or any root vegetable accompanied by a green salad.



Preheat oven to 400 degrees. In a food processor pulse the pistachios and lavender until all nuts are broken up but not powdered. Season lamb with salt and pepper. Heat a heavy gauge or cast iron pan to medium high. Add enough oil to coat pan well. Add chops and sear well, turning once.



Set aside. In a small saucepan heat honey just to warm. Dredge each chop in honey then in lavender/pistachio mixture. Place on sheet pan and finish cooking in oven for 10 to 12 minutes. Let rest 5 minutes for chops or 10 minutes for rack before carving.

Serves 4

--------------------------------------...

Pear and Lavender Clafoutis

Ingredients:

6 eggs

1 1/4 cup whole milk (or half %26amp; half)

6 Tbsp sugar

2 cups Bartlett or Comice pears, peeled and sliced

3/4 cup unbleached white flour plus 1 Tbsp for dusting fruit

1 tsp culinary lavender

1 Tbsp brandy

1/2 tsp salt

confectioners' sugar for dusting



A batter-type cake from south central France that is served as a delicious dessert or an elegant breakfast. Try using other fruits like black cherries.



Preheat oven to 400 degrees. Butter a 9-inch round baking dish. Combine eggs, milk, sugar, lavender, brandy and salt in a food processor. Add flour and blend until combined. Toss fruit in a separate bowl with 1 Tbsp flour. Distribute fruit into baking dish. Pour the egg mixture over and bake 30 minutes or until skewer comes out clean. Cool slightly and then dust with confectioners' sugar. Serve warm.

Serves 8

--------------------------------------...

Lavender Honey Bunches

3 cups quick oats

2 cups flaked coconut

1 cup unbleached flour

1 cup packed brown sugar

1 cup butter

1/2 cup honey

1 teaspoon dried lavender



Preheat the oven to 350 degrees. Combine oats, coconut, and flour in a large mixing bowl. In a heavy sauce pan bring butter, honey, sugar and lavender to a boil. Pour over dry ingredients and mix well. Drop dough by the spoonful into muffin tins, making each one about 1-2 inches high. Bake for 12-15 minutes until lightly golden, being careful NOT to overbake. Cool in the tins for 15 minutes before removing. These cookies store well and are excellent for care packages.



I HAD MORE RECIPES BUT I THOUGH THAT THESE ARE MORE THAN ENOUGH FOR YOU.GOOD LUCK!!!!!!!!!!!!!!
Reply:Lavender Cake

Ingredients:



Cake:

3/4 cup milk

1 Tbs. organic culinary lavender

3/4 cup butter, softened

1 1/2 cups lavender sugar (or regular sugar)

2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

6 large egg whites

2 tsp. vanilla extract



Lavender Syrup:

1/3 cup organic culinary lavender

1 1/2 cups sugar

2 1/2 cups water



Cream Cheese Buttercream Icing:

9 oz. white chocolate

12 oz. cream cheese, softened

3/4 cup unsalted butter, softened

1 1/2 Tbs. lemon juice



Prep. time: 2 hours

Yield: 8 servings



Cake:

Preheat oven to 350o and place the rack in the middle of the oven. With vegetable shortening, grease the bottom of two 9-inch round cake pans. Line the bottoms with waxed paper or parchment, and grease again.



In a small saucepan, bring the milk and lavender to a boil. Remove from heat and cover. Let steep for 5 minutes. Strain the milk and discard the lavender.



In a mixing bowl, beat butter and lavender sugar for about 5 minutes on medium speed, until fluffy. In another bowl, mix together flour, baking powder, and salt; set aside. Combine egg whites, lavender milk, and vanilla extract. Add 1/3 of the flour mixture to the butter mixture, then add 1/2 of the lavender milk, and stir. Repeat until everything is combined. Scrape the bowl and beater often.



Pour the batter into prepared pans and smooth the top with a spatula. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans on a rack for 5 minutes, then turn out onto the rack, remove paper, and let cool completely.



Lavender Syrup:

In a large heavy-bottomed saucepan, combine lavender, sugar, and water. Bring to a boil; boil several minutes until mixture becomes thickened. Cool and strain.



Cream Cheese Icing:

Place the chocolate in a glass measuring cup. Microwave on HIGH in 15-second bursts, stirring in between, until just melted. Cool.



In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually beat in the cooled chocolate until incorporated. Beat in the butter and lemon juice.



Assembly

Sprinkle one cake layer liberally with syrup and frost the top with icing. Top with the second cake layer, sprinkle with syrup, and frost the top and sides with icing.
Reply:when i was a pastry cook, we made a lavender infused creme brulee. when the eggs and milk were cooking we threw in a bunch of lavender stalks that were lightly bruised. then we strained it, put it in the ramikens with fresh raspberries and blackberries and baked it off in a water bath. here's a basic recipe that you can use as the base of the method i just explained.



Creme Brulee



1 quart heavy cream

1 vanilla bean, split and scraped

1 cup vanilla sugar, divided

6 large egg yolks

2 quarts hot water



Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.



In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.



Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

asics golf shoes