Lavender Frosting
  • 1 cup powdered sugar
  • 2 tablespoons dried lavender flowers
  • 2 tablespoons milk
  • 2 teaspoons light corn syrup


In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. When ready to use, sift the mixture into a medium-size bowl; discarding lavender flowers. Add milk and corn syrup, mixing well. NOTE: Additional powdered sugar or milk may need to be added (enough milk to make frosting easy to spread). Spread on cooled cookies. 

Lavender Sour Cream Pound Cake
  • One yellow cake mix    
  • 4 eggs                     
  • 8 oz. sour cream                                                           
  • 1/2 C of sugar                                                                                                 
  • 3/4 C of oil                                                                                                    
  • 2 T of crushed herbs of your choice


Mix all ingredients and beat on medium speed for 4 minutes and place in a greased and floured tube or bundt pan. place in a preheated oven ( 325 degrees) and bake for 45 minutes until  it begins to pull away from the sides.

Cool on a rack for 20 minutes, and then remove form the pan.  Dress with the following glaze if desired. 

Glaze
  • 1 C of water
  • 2T Lavender
  • 1 C Confectioners Sugar

Bring water and Lavender to a boil. Strain off the Lavender and mix in confectioners sugar. This will make a very lite but flavorful glaze to dress the cake with after it has been cut into serving pieces.

We usually add a sprinkling of lavender buds on top as well. 

Can just dust with powdered sugar as well instead of doing a glaze.


 
 

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