Best French Lavender And Vanilla Sugar For Elegant Cakes And Bakes Recipes

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LAVENDER & VANILLA LEMON DROPS



Lavender & Vanilla Lemon Drops image

A delicious, light, experimental recipe I created. These are a good spring or summer cookie. For the lavender-vanilla sugar, I used --Rita--'s awesome recipe. (http://www.recipezaar.com/Lavender-Sugar-With-Vanilla-101039)

Provided by salad savior

Categories     Drop Cookies

Time 25m

Yield 24-36 cookies

Number Of Ingredients 12

1/2 cup butter (1 stick)
1 cup lavender-vanilla sugar
2 large eggs, beaten (with a fork)
seeds from 1 vanilla bean
1/2 teaspoon vanilla extract
1 1/2 tablespoons lemon juice
lemon, zest from 1
2 cups flour
1 teaspoon baking soda
1 pinch salt
1/2 teaspoon cream of tartar
1/2 teaspoon ground lavender

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Cream butter and sugar.
  • Stir in eggs - make sure butter, sugar, and eggs are completely blended.
  • Stir in vanilla seeds and vanilla extract.
  • Fold in lemon juice and zest.
  • Gradually stir in lavender, make sure to mix well.
  • Mix flour, baking soda, salt, and cream of tartar and slowly mix into wet mixture.
  • Chill for 1 hour.
  • On a fully prepped cookie sheet, drop cookies by the spoonful about 1 inch apart.
  • Bake at 375 for approximately 10 minutes.

HOMEMADE CANDIED ANGELICA - FOR CAKES, BAKES AND DESSERTS



Homemade Candied Angelica - for Cakes, Bakes and Desserts image

An aromatic and graceful herb that I grow in my garden; Angelica is a member of the Parsley family, and is known mostly for it's candied stems for cake decorating, as well as the leaves for teas, tisanes, jams and desserts. It is known as 'Herb of the Angels' (hence the name) because it was believed to have ancient medicinal properties. This elegant tall plant has a long firm stem and bright green leaves. If you have the time to candy your own angelica, it is well worth the effort - the commercial varieties have added colourants and flavourings, which is such a shame, as the subtle flavour of this beautiful herb needs no additives whatsoever. The instructions may seem longwinded, but it is very easy and is just repeating the same actions over several days, before drying them on a rack or screen and storing. Use the stems to decorate cakes, trifles and desserts.

Provided by French Tart

Categories     Fruit

Time P6DT8h

Yield 8-16 serving(s)

Number Of Ingredients 4

3 -4 sprigs angelica, at least 2 years old
1 cup caster sugar
1 tablespoon baking soda
caster sugar, for sprinkling (optional)

Steps:

  • Please note, in order to have this recipe posted, I had to put in quantities - they are approximate, depending on how many stems you are candying!
  • Cut angelica stalks in their 2nd year. Unlike many other plants, the big stalks are better as long as they are still green (not purple or white).
  • De-leaf, remove leaf stalks and cut into pieces of about 6 inches, and soak in cold water for about 8 hours.
  • Boil water and plunge the stalks inches Boil until the stalks begin to soften (add about half teaspoon of baking soda per pint of water to keep the vivid green colour, which is associated with 'real' candied angelica that is found in France) It also helps to soften.
  • Cool under running water, drain, then peel removing the long stringy parts on the outside of the stalks.
  • Put them into a syrup made up of of 1 cup sugar, and 1 cup water; soak for 24 hours.
  • Cook in them in the syrup and repeat once a day for four days, by which time the angelica should be translucent without losing shape.
  • Remove the angelica stems from the pan and let them drain on a covered rack or screen until dry and glossy.
  • N.B.(You can roll the stems in caster sugar, BEFORE drying them on the rack/screen if you wish.).
  • Store in an airtight tin or jar, and in a cool, dark place; they will last for up to 2 years in the right storage conditions.
  • Cut the stems into appropriate lengths and use to decorate cakes, trifles, desserts or ice cream sundaes.

Nutrition Facts : Calories 96.8, Sodium 469.6, Carbohydrate 25, Sugar 25

FRENCH LAVENDER AND VANILLA SUGAR FOR ELEGANT CAKES AND BAKES



French Lavender and Vanilla Sugar for Elegant Cakes and Bakes image

French Lavender & Tahitian Vanilla - what a great combination! A very simple but effective flavoured sugar; I always have a jar or two in my pantry ready to use in my cooking and baking! This sugar is WONDERFUL sprinkled on cakes, scones, biscuits (cookies), sweet tarts and baked desserts, as well as ice cream. You must make sure your lavender heads are free of pesticides, fertiliser and traffic pollution. Also a great gift idea - tie a sprig of lavender around the neck of the jar with a ribbon and a lavender recipe......et Voila!!

Provided by French Tart

Categories     European

Time 5m

Yield 1 225 g Jar

Number Of Ingredients 3

200 g white caster sugar
6 -10 heads dried lavender
3 vanilla pod

Steps:

  • Place the lavender heads and about 2 tablespoons sugar into a food mixer, or coffee/spice blender. Pulse together for about 1 minute or until the lavender is ground, the same consistency as ground spices.
  • Place the rest of the sugar into a large mixing bowl & add the ground lavender and sugar mix.
  • Mix well.
  • In tall jar, Kilner jars are good, pour half the lavender sugar; place the three vanilla pods in the jar, towards the outside so they may be seen,.
  • Carefully add the rest of the sugar so the vanilla pods are standing up in the sugar.
  • Seal and keep for about 2 weeks before using,.
  • Store in a dark, dry and cool place.
  • This lasts up to 1 year and the vanilla pods can be used numerous times again, after the sugar has finished.
  • Use in cakes, biscuits, cookies, jams, cream desserts, ice-cream, pies and tarts, crumbles, trifles and junkets etc.

Nutrition Facts : Calories 774, Carbohydrate 200, Sugar 199.8

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