Monday, April 8, 2013

Tea Party Tuesdays

 I am hooking up today with Chantille-Fleur's Tea Party Tuesdays

 I am sharing found recipes for lavender; I love lavender in foods.












Lavender Tea Cake
Ingredients
  • 1 cup granulated sugar
  • 5 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg white
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain or lowfat yogurt
  • 2 tablespoons finely chopped fresh lavender leaves
Glaze:
  • 1/3 cup sifted powdered sugar
  • 1 teaspoon water
  • 1/4 teaspoon vanilla extract
Directions
  1. Preheat oven to 350 degrees. Beat granulated sugar, butter, and vanilla until well-blended.
  2. Add egg and egg white, one at a time, beat well after each addition.
  3. Sift flour and combine with the baking powder, baking soda, and salt; stir well.
  4. Add the flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender.
  5. Pour the batter into a greased 9×5 inch loaf pan. Bake at 350 degrees for about 1 hour or until a sharp knife or cake tester inserted in the center comes out clean.
  6. To prepare glaze, combine powdered sugar and remaining ingredients. Spread on the warm cake. Cool in pan 20 minutes on a wire rack before removing from the pan.


Lavender Tea Recipe
 Lavender Tea in Teacup, Lavender Flower Tea Recipe

Put the flowers in a teapot or container along with the boiling water allowing them to steep a good 4 to 5 minutes.

 Pour into cups straining if necessary to remove the flower buds. Serve Lavender flower tea with honey and sliced lemon.




taken from here


Lavender Blueberry Ice Cream

Two of summer's pretty purple beauties -- plump, juicy blueberries and fragrant lavender blossoms -- join with cream, eggs, and sugar to make rich French-custard-style Blueberry-Lavender Ice Cream.



Ingredients
U.S.MetricConversion chart
  • 3 cup(s) heavy cream
  • 1 cup(s) whole milk
  • 1 tablespoon(s) dried lavender flowers
  • 8 large egg yolks
  • 1/2 cup(s) sugar
  • 1 1/2 teaspoon(s) vanilla extract
  • 1 cup(s) blueberries

Directions
  1. Make the ice-cream base: Scald the cream, milk, and lavender flowers in a medium saucepan. Remove pan from heat, cover, and allow to steep for 30 minutes. Fill a large bowl halfway with water and ice and set aside. Strain the mixture back into the saucepan and heat just until it reaches a boil. Whisk the egg yolks and sugar in a large bowl until they become thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon -- about 2 minutes. Immediately remove from heat, strain, and cool completely in the prepared ice bath. Stir in the vanilla extract.
  2. Make the ice cream: Process in an ice-cream maker according to manufacturer's instructions. Transfer to a medium bowl and fold in the blueberries. Cover completely by placing plastic wrap directly on the ice cream surface and store in freezer for up to 1 week.

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