Today on b5 Lifestyles we are exploring Lifestyles in bloom. This is the time of year of lush growth and beautiful flowers. Gardens are at their best!

I considered so many things for Baking Delights and then just decided on a list of 50 recipes that utilize flowers or flower essences as an ingredient or a decor. Some are not baked, but all look fantastic! Ready?

1. Rose & Cinnamon Scented Scones. My own recipe over on Kettle and Cup.
2. Victorian Rose Pound Cake. Another one of mine. Delicate, light, and a beautiful texture. Perfect for tea.
3. Lavender Tea Cake with Vanilla Icing. A great combination of citrus and sweet.
4. Herbal Gardens Lemon Verbena Cake. This sounds amazing, but please substitute real butter for the nasty crisco!
5. A Chart of Edible Flowers and how they can be used. Very good tips.
6. From the Victory Garden:Pacific Rockfish with Edible Flowers.
7. Food Network’s Stuffed Zucchini Flowers
8. Violet Ice Cream from LoveToKnow
9. Violet Flower Jelly
10. Violet Truffles
11. Candied Flowers from Jennifer at Tree Hugging Family
12. Raspberry and Violet Tartlets from Chocolae and Zucchini
13. Violet Syrup from one of my favorite blogs..The Feast Within.
14. Pound Cake with Blueberries and Lavender Syrup. Enough said.
15. Baking Obsession Lemon Lavender Scones.
16. Apple Lavender Muffins
17. Lavender Pork Steaks
18. A Tase of Home Lavender Lemon Bars
    
19. Fresh Figs with Lavender and Goat Cheese
20. Seared tuna with Lavender and Pepper Crust
21. Lavender and Lemon Tea Cake
22. Lavender Souffle
23. Lavender Blueberry Sorbet
24. Rosemary and Lavender Shortbreads from Undercover Cook.
25. LemonPi’s Coconut and Lavender Macaroons
26. Remember the Daring Baker’s Opera Cake this month? Well the Baker and the Curry Maker made a lavender and white chocolate opera cake!
27. Lavender Tiramisu..Yummy!
28. Lemon Lavender Irish Soda Bread
29. Pear Tarts with Lavender Creme Anglaise not my best pictures but the flavor was incredible.
30. Chicken Artichoke Pie
31. Vanilla Rose Ice Cream
32. Rose Crackle Cookies
33. Strawberry Rose Jam
34. Key Lime and Rose Muffins
35. Rose Scented Donuts
36. Lavender Sugar at Gracious Hospitality
37. Lavender Fudge
38. Rose Petal Jelly
39. Almond Baklava with Rose Water
40. Lavender Langues du Chat from Vanielje Kitchen
41. Inge had a roundup for apple and lavender recipes last October. Check them ALL out.
42. Vallis Black and White Chocolate Fondue infused with Lavender has always intrigued me.
43. Spice Cookies with Rosewater, Cardamom and Ginger
44. Rose Petal Flan
45. Apricot, Poppy, Phyllo Purses with Rosewater Glaze
46. Flower Petal and Pistachio Sponge Cake
47. Lemon Pansy Pie
48. Lemon Jelly Roll with Pansies
49. Rosemary Orange Rum Cake
50. Lavender Rose Petal Cheesecake. Yep. Cheesecake.
51. And, lastly, something everyone needs in their pantry…Herbes de Provence

5 tablespoons dried thyme
3 tablespoons dried savory
1 tablespoon dried oregeno
5 tablespoons dried rosemary
2 tablespoons dried lavender flowers

and it is not traditional but I add a few minced rose petals.

Images:Marye Audet

Post from: Baking Delights

I don’t know too many people who don’t like pineapple upside down cake.  The thick, caramel syrup combined with juicy pineapple and paired with tender sponge cake is nearly irresistible.

So, last night, when trying to come up with a quick dessert to round out a spicy Thai meal Upside Down Cake was pretty much a no-brainer.  Which is good because my life has been hectic and chaotic lately.  And that, my friends, doesn’t begin to explain it.

I wanted to give it a more Asian flair so I sprinkled the pineapple rings with coocnut and used peanuts instead of pecans.  I also added rum flavoring to the cake.

This is a simple cake to make but you need to remember a few things:

• This is a sponge cake and you need to fold the egg whites in gently so as not to deflate them.
• Do not overcook this or the cake will be dry and tasteless.
• Let the cake cool for about 5 minutes before turning out of the pan.  The sauce needs to thicken up or it will run all over.
• Use good pineapple, the final product depends on it. Most of the vintage recipes  assume pineapple in heavy syrup is being used.  Adjust sugar accordingly.

Pineapple Upside Down Cake

makes one 13x 9 inch cake, or one 10 inch round layer.

1/2 c unsalted butter melted in the pan while the oven is preheating

1 c brown sugar

1 tall can pineapple(it used to be 1 lb 4 oz but since they have dowsized everything, I am not sure!)- reserve syrup

1 c nuts (macadamias are great, so are pistachios..use your imagination)

3 eggs, seperated

1 c sugar

1 c cake flour

1/2 tsp salt

1 tsp baking powder

1/4 tsp cream of tartar

1 tsp vanilla

1/2 tsp rum flavor (or more to taste)

maraschino cherries

Mix butter and brown sugar and stir until  smooth.  Spread an even layer over the  bottom of the pan.  Lay the pineapples in a single layer over the bottom. Put a cherry in the center of each.  Sprinkle with nuts.

Whip egg whites and cream of tartar util stiff but not dry.  Set aside.

Beat sugar and yolks until thick and lemon yellow.  Add in flavorings.

Sift flour, salt and baking powder together.  Blend well.

Stir in reserved pineapple syrup.

Fold in egg whites carefully but thoroughly.

Spoon over the pineapple and bake at 350 for 30 minutes, or until cake tests done. Allow to cool for 5 minutes before inverting on a platter.

12 servings.

Image:Marye Audet 

Content:Marye Audet for Baking Delights 

Post from: Baking Delights