Lemon Lavender Scones
- 2 3/4 cups All Purpose Flour
- 1/4 cup Sugar
- 1 TBS Baking Powder
- 1 tsp Salt
- 1 2/3 cups Heavy Cream
- 2 tsp Lemon Extract
- 1 TBS Lavender (save a little to sprinkle on top)
- 1 cup Powdered Sugar
- 1-2 TBS Milk
- 1 tsp Vanilla Extract
- Preheat oven to 400*
- Add dry ingredients to a medium mixing bowl. Slowly add cream and extract while stirring together with a wooden spoon or with a paddle attachment in a stand mixer. Do not over mix!
- Dump dough into lightly floured counter and fold until everything comes together. Cut in half and form each half into a 5-6" disk.
- Slice 8 scones from each disk. Place on a parchment lined baking sheet and bake 20 minutes or just until slightly golden on top.
- Allow to cool for 10 minutes before glazing. Sprinkle lavender on top.
Roasted Elephant Garlic
- 1 fist of elephant garlic
- 1T of virgin Olive oil
Preheat oven to 350. Place whole fist, or loose cloves, in a baking dish (or garlic roaster) drizzle with oil and cover with foil. Bake for 45 min. or until cloves are soft. When cool, snip the tip off the cloves and use a knife to remove the softened garlic and spread it on crackers, bread etc.
Fresh Garlic Oil
- 1 cup extra virgin olive oil
- 1 fist roasted elephant garlic- see above recipe
Squeeze the pulp from the cloves of the roasted garlic. Mash this mixture and add it to the oil, mixing well. This may be brushed on a focaccia or used as a dip for your favorite bread. Any left over oil needs to be refrigerated. This is very important due to possibility of botulism forming in the oil.
Fill a clean glass jar with fresh raspberries or blueberries to within 2" from the top. Heat white vinegar until bubbles just begin to appear and pour over berries. Seal the jar and allow to sit for 3 weeks. Strain and pour into clean jars. This is wonderful as a marinade on pork (raspberries) or a splash on a fruit salad.
Herb Garden Vinegar
- 1 C. of mixed herbs, such as Marjoram, Chives, Parsley and Basil
- 2 C. of vinegar
Add both ingredients to a glass pot and bring just to a slow boil, remove from heat and pour into sterile jars and seal. Allow to sit for 4 weeks, strain and pour into clean jars. This is good to have on hand for a fresh summer salad.
- 3/4 C of Raspberry vinegar
- 1/4 tsp. salt and pepper
- 1 T and 1 tsp. of sugar ( or to taste)
- 1 garlic clove ( through a press)
- 1 T dijon mustard
Combine all ingredients and shake well to blend. Can be stored in the fridge for several weeks. Add sugar to taste depending on the sweetness of your berries.
- Yukon Gold Potatoes (2 lbs for 6 people) quartered or cut into pieces
- 4 T of No Salt blend
Spray a cookie sheet with a no stick spray
Place potatoes in a single layer on the cookie sheet, sprinkle with No Salt blend and roast for 45 minutes at 350. Move around to keep from sticking.
In a mortar, grind lavender flowers with the pestle. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt; mix until combined (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm.
Preheat oven to 325 degrees F.
Remove dough from refrigerator. On a lightly floured surface, roll dough approximately 1/4-inch thick. Cut into desired shapes with cookie cutters and place onto ungreased cookie sheets.
Bake 12 to 15 minutes or until cookies are lightly browned around the edges. Remove from oven and cool on wire racks. When cool, frost with Lavender Frosting. Makes 2 dozen cookies.
Dissolve sugar in the water and cool. Puree half of the fruit with the lavender in the blender. Stir the cooled sugar mixture into the puree, and add remaining berries. Freeze in an ice cube tray or ice cream freezer until semi-hard. stir up with a fork( should be crystalline consistency) Freeze until very firm. remove from freezer 10 mins. before serving, garnish with fresh lavender or a sprig of mint.
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.
Herbal Sour Cream Pound Cake
This cake can be made with a choice of herbs. Our favorites are Lavender or Rosemary.
- 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- Take 1 C of water, add 2T of crushed herbs and bring to a boil, strain off the herbs and mix 1/2 c of confectioners sugar. This will make a very lite but flavorful glaze to dress the cake with after it has been cut into serving pieces.
Makes approximately 2 dozen
- 1/2C. butter
- 1/2 C. sugar
- 1 egg
- 1T lavender blossoms( organic)
- 1 1/2 C flour
Cream the butter and sugar, until smooth. Beat the egg and blend with the butter mixture. Mix in the dry ingredients, until smooth. Drop by spoonful onto a greased cookie sheet. Bake until lightly browned, about 18 minutes in a 350 degree oven.
Remove to cooling racks at once and sprinkle with more lavender (optional 1 additional T).
While not the normal recipe you might expect on a recipe page and definitely not taken internally- I call this my magic elixir. Many of you have told me that you drink Comfrey Tea and it has health benefits. It does, however it is now on the NOT to be taken internally list. It can cause problems in animals ( including us) so we only use it after it has decomposed but is still full of all its goodness.
We do not use any chemical fertilizers in the garden- only Comfrey Tea. This amazing plant is a bio-activator and speeds up decomposition and metabolism, perfect if you have a compost pile. If you want to add it to your pile, then plant one Comfrey near it, cut the leaves and add them to your pile and watch your pile cook. We do this, however for a quick jolt to refresh plants in the garden we make a liquid version.
Fill a 5 gallon bucket with comfrey leaves and water- as many leaves as you can. Allow it to decompose- time varies with the temperature, it will be a lot quicker in the heat of the summer. When it has turned into a brown gelatinous mess, and the odor isn't too offensive, place one cup to 2 gallons and stir. We water everything in the garden ONCE a year with this mixture.
Once you try it you will not go back to any kind of man-made chemical fertilizer and your plants, and the critters in the garden, will love you for it.