Here's a tip for your home, boil two cups water then turn off heat, add 3 Tbsp. minced lavender buds and steep in the boiling water for 30 minutes. Strain out the lavender and put the lavender scented water in a spritz bottle. Keep this refrigerated to spray on your pillows and sheets when you put them on your bed. It gives such a wonderful relaxing fragrance and seems to make your sleep more restful. You can also use Healing Garden Lavender Spray to spray on your bedlinens. If you still iron clothes, you can add 1 Tbsp. Healing Garden Lavender Spray (buy at KMart, Kroger, or WalMart in the cosmetics section) to 1 quart water and put in a spray bottle to mist your clothes as you iron them. For sensitive people, you can use Healing Garden Lavender Spray as a body deodorant and cologne. Healing Garden Lavender Cream makes a wonderful massage lotion to use as well as a body cream. Suave makes an excellent Lavender Soap. Healing Garden and Johnson and Johnson makes an excellent lavender shower gel and shampoo. I hope you enjoy these recipes and tips. You can adjust the lavender to suit your own tastes or preferences.
Torani Syrups now come in Lavender, so be sure to check their store out online at www.store.Torani.com.
I saw a shaker of lavender seasoning online comparable to a shaker of salt that was $5.95 plus shipping. To make that all I did was put some dried culinary lavender buds that I bought in an herb store into my dry blender and pulverized it on high to a powder. I kept doing this in small batches until my shaker jar was full, then capped it and its ready to use for a seasoning now. This is good sprinkled on spinach or any greens. Experiment with lavender in your own recipes to see what you can come up with to make them taste even better.
Never use synthetic oils for any reason. Check labels to make sure oils you use are of Food Grade quality.
LAVENDER APPLESAUCE
Purchase a quart bottle of applesauce and add 1 tsp. pulverized culinary lavender to it. Mix well. Store in refrigerator and use as needed.
You could also add 1 drop culinary lavender extract to one individual serving applesauce instead of the pulverized lavender. Using more than one drop pure culinary lavender oil will only ruin your applesauce as it will overpower it.
Lavender flavored applesauce is delicious!
I like to buy the White House Fruitastics Peach Applesauce and mix some pulverized culinary lavender into it. Yummy!
LAVENDER OIL
Buy one pint extra virgin olive oil and add to it 3 Tbsp. crushed culinary lavender buds. Cap and shake to mix well. Let this steep for a week. Strain out the lavender. Keep to use in recipes. Label and store as usual.
LAVENDER VINEGAR
Purchase one quart apple cider vinegar. Add 1/4 cup minced culinary lavender buds. Cap bottle. Shake well. Let stand for a week, then strain out lavender. Label and use in recipes and salads as desired.
LAVENDER SPINACH
Use either frozen baby spinach or fresh baby spinach leaves. Place in a skillet and wilt them. Add 2 Tbsp. lavender oil (see recipe to make your own). Stir well and cook until desired doneness is reached. Season with salt and pepper to suit your own tastes.
LAVENDER LEMONADE
In a two quart pitcher, mix 1 cup lemon juice and 1 cup sugar. Fill pitcher with water. Stir well to dissolve sugar. Take one cup of this mixture and bring it to a boil. Add 2 Tbsp. pulverized culinary lavender buds to this. Remove from heat and let steep for 30 minutes. Pour mixture into lemonade and stir well. Serve in glasses filled with ice.
LAVENDER ICE CREAM
2/3 cup Splenda
1/2 cup Egg Beaters
4 cups heavy cream
1/4 cup culinary lavender buds, pulverized
red and blue food coloring mixed to make lavender color
Bring heavy cream just to a boil. Turn off heat and add the pulverized culinary lavender. Steep for 30 minutes. Mix Splenda, Egg Beaters, heavy cream, and food coloring until blended well. Pour into freezable bowl and freeze until firm. Serve in dessert dishes.
If you don't like using eggs in your ice cream, here's another simple and easy recipe to use for making ice cream that you can make, use one large package instant vanilla pudding mix and add three cups milk to the pudding mix, blending until smooth. This can be turned into any flavor ice cream by using diced fruit or nuts and a syrup/flavoring/extract to match and any food colors desired. Pour chilled mixture into an ice cream bowl and freeze for 30 minutes. You can use an instant chocolate pudding mix for ice cream that would be chocolate in flavor. You could also use any flavored instant pudding mix available if it comes in an ice cream flavor you want to make. Lorrann Oils makes many good ice cream flavored oils you can buy to keep on hand when you want to make homemade ice cream. I recommend purchasing extra bowls to keep frozen for using with your ice cream maker. www.crateandbarrel.com sells the extra bowls for $9.95 each for the Cuisanart ice cream maker that makes a quart of ice cream that sells for $49.95. www.kitchencollection.com sells a Hamilton Beach Ice Cream Maker for $29.95 but it is not as good as the Cuisanart, in my opinion, and I have both.
I use the large package instant pudding mix and 3 cups milk as a basic recipe for any ice cream I want to make, then add diced fruit or nuts, and matching extract. It always turns out delicious!
LAVENDER SCONES
2 cups self-rising flour
2 tsp. baking powder
4 Tbsp. lavender sugar
6 Tbsp. butter
2 eggs, beaten
1/2 cup heavy cream
2 Tbsp. culinary lavender buds, pulverized
Heat the heavy cream. Remove from heat and add the crushed lavender. Steep for 30 minutes. Mix all ingredients. Roll out dough and cut out scones with a 2-inch biscuit cutter. Bake on a butter sprayed baking sheet at 400 degrees for about 20 minutes or until golden brown. Serve hot with lavender butter, lavender honey, lavender jelly, lavender tea sandwiches, lavender lemonade and hot lavender tea, and lavender ice cream for dessert and you have a wonderful lavender tea party.
LAVENDER BUTTER
Mix 1 Tbsp. pulverized culinary lavender buds with 1 tub soft butter or margarine. Keep in refrigerator and use as needed.
LAVENDER PROVENCALE STEW
Coat two pounds of bite-sized pieces of stew lamb, veal, or beef in flour. In a large dutch oven pot, brown them in 2 Tbsp. butter. Add 2 Tbsp. pulverized culinary lavender buds. Cook covered in water for 2 hours until done. Add 6 diced potatoes, 6 sliced carrots, 1 jar sliced mushrooms, and 3 diced onions. Add 1 tsp. Herbs du Provencale and cook until vegetables are done. Mix 2 Tbsp. cornstarch into 1/2 cup cold water until dissolved and add to the pot of stew. Stir well until thickened. Add salt and pepper to suit your tastes. Serves 6. Serve with hot crusty buttered rolls or slices of buttered bread.
LAVENDER SALAD DRESSING
12 Tbsp. extra virgin olive oil
4 Tbsp. balsamic vinegar
2 Tbsp. lemon juice
2 cloves garlic crushed
2 Tbsp. mustard
4 Tbsp. lavender honey
2 Tbsp. culinary lavender buds, pulverized
Mix all ingredients and store in a covered dish in the refrigerator for at least one hour before serving. This will keep one week in the refrigerator.
LAVENDER EXTRACT
Mix 1 cup vodka with 3 Tbsp. crushed culinary lavender buds in a jar. Cap and let stand for 1 to 6 weeks, shaking daily. The longer an extract sits, the stronger it gets. Strain out lavender. Use as a flavoring.
LAVENDER SUGAR
Mix 2 cups white sugar with 1 cup culinary lavender buds in a covered jar for one week. Sift out the lavender and keep for further use. Label the sugar and tint lavender with some mixed red and blue food color paste if desired.
HOMEMADE LAVENDER JELLY
Boil 3 cups of distilled water.
Infuse with 4 Tbsp. dried lavender buds.
Let this infusion steep for 20 minutes then strain.
Combine:
2 cups of lavender infusion
1/4 cup fresh lemon juice
4 cups sugar
Bring this to a full boil in a heavy saucepan, stirring non-stop.
Add 1 packet of Sure-Jell liquid pectin (3 oz.)
Boil for one minute then remove from heat.
Fill clean sterile jars and seal with new lids.
LAVENDER JELLY
Mix 1 jar apple jelly with 3 Tbsp. pulverized culinary lavender buds. Let flavors blend for at least one day before using.
LAVENDER HONEY
Buy one bottle honey and add 2 Tbsp. crushed culinary lavender buds to it. Let sit for one week before using, so the flavors can blend. Shake well before using.
HERBS DU PROVENCAL BLEND
1 Tbsp. each lavender, basil, thyme, marjoram, and summer savory
2 tsp. orange zest
2 tsp. lemon zest
1 tsp. fennel
Pulverize these spices and put in a spice bottle. Label. Use as needed.
HERBS DU PROVENCALE SEASONING
3 Tbp. oregano
3 Tbsp. thyme
1 tsp. basil
1 tsp. sage
3 Tbsp. savory
3 Tbsp. lavender
1 tsp. rosemary
Combine and mix well. Label and store the mixture in small airtight jars in a dark cool location. Makes about 3/4 cup.
HERBS DU PROVENCALE DIP
1/2 cup slivered almonds
1 tube anchovy paste
3 cloves crushed garlic
1 Tbsp. minced onions
4 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
3 Tbsp. crushed culinary lavender buds
1 tsp. Herbs du Provencale
1 diced tomato
1 roasted red bell pepper, diced
Blend all ingredients in a blender until smooth. Serve with toasted sliced French baguettes.
LAVENDER CHICKEN
4 boneless, skinless chicken breast
2 tsp. oil
1 can sliced apples
1 tsp. crushed culinary lavender buds
1 cup apple juice
1 Tbsp. cornstarch dissolved in 2 Tbsp. water
salt and pepper to suit taste
Brown chicken in oil until done on both sides.
Add all other ingredients and stir well until thickened. Serve.
LAVENDER GRILLED SALMON
1 pkg. salmon filets
4 Tbsp. pepper jelly
1 Tbsp. culinary lavender buds, crushed
1 Tbsp. olive oil
1/2 cup white grape juice
Mix pepper jelly, lavender, oil, and juice well. Brush some onto the salmon and bake or grill as you normally would. Keep some of the mixture to serve as a condiment with the salmon when serving.
LAVENDER TUNA
1 Tbsp. pulverized lavender
1 tsp. black pepper
1 Tbsp. tarragon
4 tuna steaks
Mix herbs in a small bowl. Rub tuna steaks with herb mixture, coating all sides. Grill to desired doneness.
LAVENDER AND THYME QUICHE
One 9-inch pie shell, unbaked
1-1/4 cups grated Swiss cheese
2 Tbsp. butter
1-1/2 cups mushrooms
2 Tbsp. fresh thyme leaves
4 large eggs, beaten
1 cup evaporated milk
1 Tbsp. pulverized lavender
1/2 tsp. salt
1/8 tsp. grated nutmeg
Preheat oven to 350 degrees.
Bake pie shell for 10 minutes until golden brown. Sprinkle 1/4 cup grated cheese over the bottom of the crust and bake for about 5 minutes, or until the cheese is melted.
In a large skillet, heat the butter. Add the mushrooms and saute, stirring often. In a large bowl combine the eggs, evaporated milk, lavender, 1 cup grated cheese, salt, and nutmeg. Stir in the mushrooms and pour into the crust. Bake at 350 degrees for about 35 minutes, or until the top is set. Serve warm or cold. Makes 8 servings.
LAVENDER ASPARAGUS
Empty 2 cans drained asparagus spears into a baking dish. Sprinkle 1 Tbsp. culinary lavender buds over the top. Bake at 400 degrees for 10 minutes and serve.
LAVENDER ARTICHOKES
Empty two jars artichokes in a covered dish. Sprinkle in 1 Tbsp. culinary lavender buds. Mix well. Let sit in refrigerator for 24 hours so flavors can blend. Serve.
LAVENDER BRUSSEL SPROUTS
Cook 1 pkg. frozen or fresh brussel sprouts with 1 tsp. culinary lavender buds until done to your taste. Add 1 Tbsp. lavender butter and serve.
LAVENDER CAULIFLOWER
Cook 1 pkg. cauliflower in a pan with 1 tsp. lavender oil until done. Add salt and pepper and serve.
LAVENDER VINAIGRAITTE
Mix 1/2 cup olive oil, 1 Tbsp. crushed culinary lavender buds, 2 Tbsp. balsamic vinegar, 1 tsp. onion powder, 1 tsp. garlic powder, and 2 Tbsp. lemon juice together until blended. Serve over your favorite salad.
LAVENDER RUB FOR MEAT, FISH, OR POULTRY
Crush 2 Tbsp. culinary lavender, 2 cloves garlic, 1 tsp. each salt and pepper. Rub mixture into your chosen entree. Roast or grill as you normally would.
LAVENDER CREME BRULEE
Mix 4 cups heavy cream heated with 1 Tbsp. pulverized culinary lavender buds. Let steep for 30 minutes. Mix this with 8 beaten eggs and 1 cup sugar. Pour mixture into buttered individual ramikens. Bake at 350 degrees in a water bath until center is set, about an hour. Chill until time to be served. Just before serving, sprinkle 2 Tbsp. lavender sugar on top of each ramiken. Place under the broiler for 1 to 2 minutes until sugar has melted and caramelized but not burned. Watch it carefully or it will burn fast. Cool and serve.
LAVENDER CHEESECAKE
Mix 2 pkg. softened cream cheese, 1 cup powdered sugar, 2 Tbsp. pulverized culinary lavender, and some red and blue food color paste to make it lavender colored, and just enough heavy cream to make it mixable, adding 1 Tbsp. cream at a time only, as you dont want this to be too thin. Pour into a bought graham cracker crust. Chill until firm. Serve.
LAVENDER COOL WHIP
Mix two drops pure lavender extract into one tub of Cool Whip.
LAVENDER BREAD
Mix 2 cups Bisquick mix, 2 tsp. baking powder, 1/2 cup milk, and 1 tsp. lavender oil together. Fill butter sprayed muffin pan with mixture 2/3 full in each tin.
Bake at 400 degrees for 20 minutes or until golden brown. Serve warm with lavender butter.
LAVENDER MUFFINS
Mix 2 cups Bisquick Mix, 1/2 cup milk, 2 eggs, 1 cup sugar, and 1 Tbsp. pulverized culinary lavender buds until blended. Put paper holders in muffin pan and fill each cup with mixture, 2/3 full. Bake at 400 degrees for 20 minutes or until golden brown.
LAVENDER TEA SANDWICHES
Mix 1 pkg. soft cream cheese with 1 Tbsp. crushed culinary lavender buds. Tint the spread with red and blue food color paste to make it lavender colored. Spread between crustless slices of bread and cut into a large X shape making 4 triangles. Allow 6 triangles per guest. Keep chilled until time to be served.
LAVENDER TEA CAKES
1 cup butter, softened
1 cup sugar
1 egg
1 tsp. vanilla
2-1/2 cups flour
2 tsp. dried lavender
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. salt
1/2 cup chopped nuts
Cream butter and sugar. Beat in egg and vanilla. Combine dry ingredients, add to mixture and stir. Mix in nuts and chill up to 1 hour. Shape into 1” balls, dip tops in granulated sugar. Arrange 2” apart on lightly sprayed baking sheet. Sprinkle several drops of water on each cookie. Bake at 350 degrees for 15 minutes. Cool on racks. Makes 4 dozen.
LAVENDER TORTE
1 cup butter
1-1/2 cups sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla
2-1/2 cups flour
2 teaspoons dried lavender
1 cup slivered almonds
Beat butter, add sugar, beat until creamy. Add egg and additional yolk, vanilla, then flour. Press into a quiche dish. Mix 1 Tablespoon water into one egg white and brush sparingly onto surface of torte. Sprinkle with almonds. Bake at 325 degrees for 30 to 40 minutes.
LAVENDER WHIPPED CREAM
1 cup heavy cream
1 tablespoon dried lavender flowers
1 tablespoon sugar
lavender for garnish
Combine cream and lavender in small mixer bowl. Cover and refrigerate for 8 hours while cream absorbs the lavender flavor. Strain cream and discard lavender.
Place in a blender on high for 30 seconds. Add sugar. Mix again for 5 seconds.
Garnish before serving with a few sprinkles of lavender. Makes 2 cups.
LAVENDER-LEMON POUND CAKE
2 sticks butter
1/4 cup dried culinary lavender
5 eggs
1-1/2 cups sugar, divided into 1 cup and 1/2 cup portions
1-1/2 cups, plus 2 Tbsp. cake flour
1/4 tsp. salt
1 Tbsp. grated lemon zest
1 tsp. vanilla
1/4 cup lemon juice
Preheat oven to 350 degrees. Butter and flour a loaf pan.
Beat the eggs and one cup of the sugar in a bowl until mixture is thick and pale, about 5 minutes.
Sift the flour and salt into a bowl. Using a whisk, fold in the lemon zest and 1/3 of the flour mixture into the eggs until thoroughly combined. Fold in the remaining flour in 2 batches. In a separate bowl, whisk one cup of the batter with the melted butter and the vanilla. Add this to the remaining batter and fold to combine. Pour the batter into the prepared loaf pan.
Bake the cake until a toothpick inserted in the middle comes out clean, about 40 to 45 minutes. If the top of the cake seems to be getting overly browned before the center is set, cover with foil and continue baking.
Combine the remaining 1/2 cup of sugar, the lemon juice, 1/4 cup of water and the lavender in a saucepan. Bring the mixture to a simmer, stirring until sugar dissolves.
Transfer the cake to a wire rack. Using a fork, poke the cake all over. Brush the loaf with half of the syrup and let cool for 10 minutes. Invert the cake onto the rack, remove the pan and brush the syrup over the bottom and sides of the cake. Turn the cake back over and brush with the remaining syrup.
LAVENDER CAKE
3/4 cup butter, softened
3/4 cup sugar
3 eggs, beaten
1-1/2 cups flour, sifted
1 tsp. baking powder
1 tsp. dried, minced lavender
1/2 tsp. vanilla
2 Tbsp. milk
Glaze:
1/2 cup powdered sugar, sifted
1/2 tsp. water
2 Tbsp. crushed culinary lavender
red and blue food color gel, optional
Preheat oven to 350 degrees. Grease and dust a bundt cake pan with flour. Cream butter and sugar until fluffy. Beat in eggs, one at a time, until the mixture is glossy and thick. Fold in flour, lavender, vanilla, and milk. Pour into pan and bake for 1 hour. Turn onto wire rack to cool.
Mix powdered sugar with water until smooth, the add red and blue food coloring gel until a lavender shade is reached. Drizzle syrup over cake. Garnish top of cake with culinary lavender buds.
LAVENDER TEA
Mix 1 cup boiling water with 1 tsp. pulverized culinary lavender buds. Let steep for 20 minutes. Sweeten with lavender honey. Reheat if desired or serve over ice. Very relaxing to drink.
RELAXING LAVENDER TEA BLEND
2 ozs. Darjeeling tea
1/2 oz. lavender
1/2 oz. chamomile tea
1/2 oz. jasmine tea
Mix together and store in a nice tea container.
Use 1 teaspoon of tea mixture per 6-8 oz. boiling water. Let steep six minutes, then drink.
This also makes a nice gift.
CALMING LAVENDER TEA BLEND
In a coffee filter place 1 Tbsp. each culinary lavender, passion flower, and lemon balm. Staple top closed. Add to one teapot of heated pure water. Let steep for six minutes. Enjoy.
Torani Syrups now makes Lavender, Passionfruit, Rose, and Lemon Syrups that you can use mixed according to your tastes in a mug of hot water to make a similar relaxing, calming hot tea.
Earl Grey makes a nice Lavender Tea now that you might want to try.
