• Lavender Lemonade
  

• Lavender Honey Bunches
  

• Lavender Scones
  

Lavender Lemonade
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1 Quart Lemoade
1 Tablespoon Dried lavender
1 Cup Boiling Water

   Bring water to a boil, remove from heat, stir in the lavender, steep 20 minutes, strain, add lavender water to lemonade and serve chilled.


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Lavender Honey Bunches
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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. Mix oats, coconut, and flour in a large 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 over bake. Cool in the tins before removing.


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Lavender Scones
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2 cups flour
1 Tablespoon baking powder
4 Tablespoon butter
1/4 Cup sugar
2 Teaspoon fresh lavender florets or 1 Teaspoon dried culinary lavender roughly chopped
About 2/3 Cup milk

   Heat oven to 425 degrees. Sift together the flour and baking powder. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Stir in the sugar and lavender florets, reserving a pinch of lavender to sprinkle on the top of the scones before baking them.

   Add enough milk to make a soft, sticky dough. Bind the mixture together and then turn the dough out onto a well-floured work surface. Shape the dough into a circle, gently patting the top to give a 1inch depth. Using a floured cutter. Stamp out 12 scones. Place on a baking sheet.

   Brush the tops with a little milk and sprinkle with the reserved lavender. Bake for 10-12 minutes until golden. Serve warm, with plum jam and clotted cream.

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This is a new paragraph.  It was created on Mar 14, 07 at 06:21:55 pm.