Lavender Cottage Recipes

LAVENDER LEMONADE
Make a strong pot of lavender tea using 5 tablespoons of lavender per quart/litre of boiling water.  Steep, covered until cool, then strain out the lavender buds and store in the refrigerator.
Make lemonade from 1 can of frozen concentrate, 3 cans of water and add 1 can of the lavender tea.  Stir to combine, chill and serve over ice.
* I like to use pink lemonade

LAVENDER SHORTBREAD
1 cup butter
1 cup icing sugar
4 teaspoons of fresh lavender blossoms
2 cup  unbleached all purpose flour
Directions:
Preheat the oven to 325 degrees.  Cream the butter until light and fluffy; stir in the sugar and lavender.  Work in the flour.
Press the dough lightly into a 9x13 pan and bake 25-30 minutes.  Slice with a knife while still warm.
Cool, and store in an airtight cookie tin or freeze.

LAVENDER HERBS DE PROVENCE     ~makes 3/4 cup~
Using dried and coarsely crumbled leaves combine:
3 tablespoons oregano
3 teaspoons thyme
1 teaspoon basil
1 teaspoon sage
3 tablespoons savory
2 tablespoons lavender
1 teaspoon rosemary
Store in an airtight jar in a dark, cool location.

LAVENDER COTTAGE BUTTERMILK SCONES
4 cups unbleached all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1 cup shortening
1 cup buttermilk
2 eggs, stirred
1 cup currants
Directions:
In a bowl combine the dry ingredients then cut in the shortening.  Add the currants and toss.  In a separate bowl stir the buttermilk and eggs together then add to the dry ingredients.  Stir until all is holding together and knead gently to fully combine.
Roll the dough out 1/2 inch think and cut with a 2 inch cutter.  Place on parchment lined cookie trays and bake at 400 degrees 10-12 minutes or in a convection oven, 375 degrees for 15 minutes.
* As an option, add 2 cup shredded old cheddar cheese and 4 tablespoons of finely chopped fresh chives

GERMAN RHUBARB COFFEE CAKE
1/2 cup shortening
1 1/2 cups brown sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1 teaspoon vanilla
1 egg
4-5 cups chopped rhubarb
2 1/4 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Directions:
Cream the shortening, brown sugar, spices; then add the egg and vanilla.
In a separate bowl mix the flour, salt and baking soda together.
Add the flour mixture alternately with the buttermilk to the first ingredients.
Fold in the rhubarb and pour into a greased 9 x 13 pan.
Topping:  Combine 1/2 cup brown sugar, 1 teaspoon cinnamon, 1 cup chopped walnuts or pecans, 1 cup coconut.
Sprinkle the topping evenly over the cake and bake at 350 degrees for 50 - 60 minutes until a cake tester comes out clean.

PIZZA PAN CHOCOLATE CHIP COOKIES
1 1/3 cups golden Crisco
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 package chocolate chips (I use semi-sweet)
Directions:
Cream the golden Crisco shortening with the sugars, then mix in the eggs.  Combine the dry ingredients together and stir into the mix.  Add the chocolate chips and blend well.
Divide the dough evenly between 2 round pizza pans and pat out flat to edges.
Bake at 375 degrees for 15 minutes.  (I bake mine on convection and switch the placement of the pans half way)
These large cookies are perfect to use in place of a cake for a birthday...just add candles.  Bake one for yourself and give the other to a friend or freeze it by covering tightly with aluminum foil.

PUMPKIN PIE SQUARES
1 1/2 cups all purpose flour
1 cup rolled oats
1/2 cup brown sugar
1 cup butter
1 cup chopped pecans
1-14 oz can pumpkin
1 can Eagle Brand sweetened condensed milk
2 eggs, beaten
1 tsp. each ginger and cinnamon
1 cup coconut
Directions:
Combine the flour, oats and brown sugar then cut in the butter until crumbly, stir in the pecans.
Press evenly into a 9 x 13 pan and bake at 350 degrees for 15 minutes.
Combine the remaining ingredients except the coconut.
Pour over the baked base in the pan and sprinkle with the coconut.
Return to the oven and bake for 30 minutes.
Enjoy with a dollop of whipped cream.

ORANGE PECAN TEA LOAF
Whisk together:
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
Combine in another bowl:
1/4 cup milk (I use buttermilk)
1/4 cup orange juice
grated zest of 1 orange
Directions:
In a large bowl beat on high speed for 2-3 min:
6 tablespoons or 3/4 stick unsalted butter
2/3 cup sugar
Gradually beat in 2 eggs
Add the flour mixture in 3 parts and the milk mixture in 2 on low speed
Fold in 2/3 cup chopped pecans and 1/3 cup each dried cranberries and chopped apricots
Scrape into a greased loaf pan and bake until the centre is cooked about 45-50 min.
Cool in the pan for 10 min. then completely on a rack.
mix 1/2 cup icing sugar and orange juice to moisten and drizzle over cake.

PUMPKIN NUT BREAD
3 1/4 cups all purpose flour
3/4 cup rolled oats
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
3 eggs
14 oz or 398 ml can pumpkin puree
1 cup white sugar
1 cup brown sugar
1/2 cup water
1/2 cup vegetable oil
1/2 cup milk or buttermilk
1 cup chopped walnuts
Directions:
Preheat oven to 350 degrees and grease 2 loaf pans.
Combine the first 8 dry ingredients in a large bowl.  In a mixer beat the eggs, pumpkin, sugars, water, oil and milk at medium until combined.  Gradually add the dry ingredients on low until blended.
Stir in the nuts.
Bake 54-70 minutes for 2 large loaf pans or 40-45 minutes for 4 mini loaf pans.
Cool on a wire rack.

THREE SISTERS SOUP
2 cups of cubed butternut squash
3 medium potatoes, cubed
Place the vegetables in a stock pot, add 6 cups of water and bring to a boil; cover and simmer 30 minutes.
Add 2 cups of corn niblets, 2 cups of green beans (fresh or canned) and simmer another 10 minutes.
Blend 2 tablespoons of flour with 2 tablespoons of butter and stir in the pot; cook for 10 minutes.
Season with salt and pepper.

SIX INCH DOUBLE LAYER CARROT CAKE
Ingredients
1 cup all-purpose flour
1/2 cup each white and brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups finely shredded carrot
1/2 cup apple sauce (snack size)
2 eggs
Directions:
Combine all ingredients in a large bowl and beat well with an electric mixer. Transfer to greased and floured baking pans. Bake at 350-degrees for 25-30 minutes.
Can add 1/4 a cup (each) of nuts and/or raisins, if desired.

CARROT GINGER SOUP
3 garlic cloves + 1 onion
2 Tbsp (30 ml) butter or olive oil
6 large carrots or 4 + 2 sweet potatoes
1 large or 2 small parsnips (optional)
1 tsp grated fresh ginger or 1 1/2 tsp bottled minced ginger
1 1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground nutmeg
1 carton chicken broth + water if needed (use a vegetable broth for a vegetarian version)
Directions:
Coarsely chop garlic and onion.  Melt butter in a large pot over medium heat, add garlic & onion until soft, @ 5 min.
Peel carrots and parsnips & slice into 1/2 inch thick rounds.
Grate ginger, add all to onion mixture.
Sprinkle with cumin, salt and nutmeg.
Stir in chicken broth, bring to a boil.
Cover and simmer until veggies are tender.
Process until smooth.
A yummy autumn soup!

LAVENDER COTTAGE BLUEBERRY COFFEE CAKE
Cake
1/2 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1 cup all purpose flour
1 tsp baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1 cup blueberries

Topping
1/2 cup brown sugar
1 teaspoon cinnamon
1 cup chopped pecans
Toss all together in a bowl

Spray 8 1/2” spring form pan with Pam
Cream butter + sugar until fluffy
Add eggs + vanilla - beat
In a small bowl combine flour, baking powder, baking soda + salt
Add the dry alternately with the sour cream to the mixture and beat until smooth.
Pour 1/2 batter in pan - spread with an offset spatula
Sprinkle 1/2 topping, then blueberries
Spread the rest of the batter over and to the edges
Sprinkle the last 1/2 of the topping over

Bake at 350F 60-65 minute, use a cake tester to tell when done.

GINGERBREAD CAKE
1/2 cup softened butter
1/2 cup brown sugar
2 eggs
3/4 cup molasses
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 cup buttermilk
Directions:
Cream the butter and sugar, add the eggs and molasses.
Combine the dry ingredients and add to the wet, beating on medium until smooth.
Spread the batter in a 9" square greased pan. (I used a 9" springform pan)
Bake at 350° for 50-60 minutes until a toothpick comes out clean.

Some people like a sauce served over the cake and below are two to try.
Lemon Sauce:
1/2 cup sugar
1 Tablespoon cornstarch
1/4 teaspoon salt
1 cup water
1 Tablespoon lemon zest
2 Tablespoons fresh lemon juice
In a pot coming the sugar, cornstarch and salt; gradually add the water.
Cook over medium heat stirring until boiled and thickened.
Remove from heat and stir in the lemon zest and 1 Tablespoon of better.
Caramel Sauce:
1/2 cup butter
1 1/4 cup brown sugar
2 Tablespoons corn syrup
1/2 cup whipping cream
Over medium heat melt the butter, stir in the sugar and corn syrup.
Boil and stir until the sugar dissolves.
Stir in the whipping cream and return to a boil - remove from heat.

CHRISTMAS SUGAR PLUMS
1 3/4 cups finely chopped dates
3/4 cup white sugar
1/2 cup chopped glace cherries
2 eggs lightly beaten
1/2 cup chopped nuts
1 teaspoon vanilla
2 1/2 cups rice krispies
2 cups sweetened coconut

Put the dates, sugar, cherries and eggs in a medium saucepan over low heat.
Stir constantly until thickened and dates dissolve.
Remove from heat and stir in nuts.
When cool, stir in vanilla and rice krispies. (mixture is very sticky)
Butter your finger and make one inch balls.
Roll the ball in coconut.
makes @ 4 dozen

IRISH BROWN SODA BREAD
2 1/2 cups (12.5 ounces) stone ground whole wheat flour
1 1/2 cups (7.5 ounces) unbleached all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking soda
3/4 to 1 teaspoon salt
3 tablespoons unsalted butter
1 large egg
1 3/4 cups buttermilk

Grease a 9 inch round cake pan.
In a large bowl whisk the dry ingredients and grate in butter - toss to mix.
Beat the egg and buttermilk together in a separate bowl.
Make a well in the centre of the dry ingredients and pour in the liquid.
Stir gently to combine and knead a few times to form a ball.
Place in the greased pan, dust the top with flour and cut an 'X' in the top.
Bake at 400° for 50 minutes or until it tests done with a cake tester.
Cool on a rack before slicing.
Store wrapped in a clean dish towel.

LAVENDER COTTAGE IRISH SODA BREAD
2 cups all purpose flour
2 cups spelt flour
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon salt
1 cup each sultana and thompson raisins
1 tablespoon caraway seeds
2 eggs, lightly beaten
1 1/4 cups buttermilk
1 cup sour cream ( I have used 2 cups buttermilk if I didn't have sour cream on hand)

Grease a 9 inch round cake pan. (can also be baked in 2 greased loaf pans)
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, raisins and seeds.
In a smaller bowl blend the eggs, buttermilk and sour cream.
Add the wet ingredients to the dry until blended, kneading a couple of times.
Spoon the into the greased pan, dust the top with flour and cut an 'X' on top.
Bake at 400° until done as tested by a toothpick or cake tester.  50 minutes for the round loaf and 45 for the two loaf pans.

ORANGE MADELEINES (makes 24)
2/3 cup all purpose flour
1/4 teaspoon baking powder
1/2 cup butter melted and cooled
2 eggs
1/2 teaspoon orange extract (I use fresh orange juice)
1 teaspoon zested orange peel
1 cup icing sugar
Preheat the oven to 350° and spray the madeleine pans with cooking spray (each pan makes 12)
Stir the flour and baking powder together in a bowl and set aside
In a stand mixer beat the eggs, orange extract and peel on high for 5 minutes
Gradually beat in the icing sugar and beat another 5 minutes until thick
Gently fold in the flour mixture and then the melted butter (I do this with a spatula)
Spoon the batter into the depressions to fill 3/4 full
Bake 8-10 minutes or until the edges are light brown (I use a cake tester for doneness)
Cool in the pan a couple of minutes then invert on a cooling rack
When cool, sprinkle with icing sugar
Store in an airtight container

NEWFOUNDLAND CHERRY LOAF
Makes 2 loaf pans
Ingredients
1 ½ cups butter
2 cups sugar
3 eggs
2 tsp vanilla extract
2 tsp almond extract
3 cups flour
1 ½ tsp baking powder
1 cup lukewarm, undiluted evaporated milk
1 pound halved glace cherries + ¼ cup flour

Instructions
1 Cream together the butter and sugar well.
2 Add the eggs, one at a time, beating well after each addition until light and fluffy.
3 Beat in the vanilla and almond extracts.
4 Sift together the flour and baking powder.
5 Fold dry ingredients into the creamed mixture alternately with the lukewarm milk, beginning  and ending with the dry ingredients. Add the dry ingredients in 3 portions and the milk in 2 portions.
6 Fold in the halved glace cherries that have been tossed at the last minute in the ¼ cup flour.
7 Bake in greased and floured spring form pan, tube pan or loaf pans lined with parchment paper. Bake at 325 degrees F for 45 minutes- 1 hour depending upon the size of your pan.
8 Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done. Be careful not to go past this stage or the cake will be dry.
9 Let the cake cool in the pans for 10 minutes before turning  out onto a wire rack to cool completely. 

QUEEN ELIZABETH CAKE (a Mennonite Girls Can Cook recipe)
Ingredients:
1 cup dates, chopped fine and 1 cup water
1 tsp baking soda
1 tsp vanilla
1/2 cup butter, soft
1 cup sugar
1 egg
1 1/2 cups flour
1 tsp baking powder 
1/2 tsp salt

Topping
2 Tbsp butter
2 Tbsp cream
5 Tbsp brown sugar
3/4 cup shredded coconut or mix of coconut and thin slivered almonds

Method:
1 In saucepan, bring dates and water to boil and continue simmering for about 3- 5 minutes until soft. Turn off heat and add baking soda, stirring to mash well. (it will bubble) Add vanilla, Set aside to cool.
2 Preheat oven to 350 F and prepare 8 - 9 inch round or square pan by greasing and lining with wax or parchment paper. A spring form pan is ideal but not necessary.
3 Cream butter, sugar and egg.
4 Add dates and then stir in the dry ingredients, mixing on low if using mixer. 
5 Bake for 45 minutes, or until toothpick test comes out clean.
6 Meanwhile melt and warm butter and cream, adding sugar, coconut and nuts. Stir until well blended and set aside.
7 When cake is done, gently spread with topping and return to oven to broil setting for about 2 minutes. Watch it so it does not burn. It should bubble and turn a nice golden color.
8 Let cool. Loosen edges with knife. If not using a spring-form pan, remove by placing a piece of wax paper over the top along with a flat plate. Flip upside down and then right side up again onto serving plate. 


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4 comments:

  1. Thank you! I am looking forward to trying your recipes

    ReplyDelete
  2. Nice blog !! thanks for sharing the information about recipes ISO Certification India this blog is really nice and interested to read.

    ReplyDelete
  3. I am making the lemon blueberry tea cake for unexpected company tomorrow for lunch. We'll have chicken salad (with grapes and pecans) and watermelon (just because it is summer), and iced tea. Thanks for the recipe.

    ReplyDelete
  4. You have some wonderful recipes. I think I should try the gingerbread cake. My mother made gingerbread from scratch and served it with lemon raisin sauce, my brother's favorite. My daughter loves it as her birthday cake. I use a recipe from my mother's 1940 Joy of Cooking cookbook. For grease, the recipe calls for bacon drippings. Since I don't cook much bacon, I use canola oil. I also leave out the baking soda and baking powder because it always fell in the center, I thought perhaps due to high altitude. Are you cooking at high altitude? Above 3,000 feet? And do you adjust recipes for high altitude?

    ReplyDelete

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