I may not be here tomorrow (saturday 6/14) because we are having an open house so that everyone who has not seen Chris in awhile can spend time with him. If I do miss the day that is what is going on and we will surf and shop early next week.

I have to admit that I used brown sugar in the above recipe and that is why it looks brown. Truth in advertising, right?

This is a fantastic, moist cake that is just a touch different. It is wonderful with cream cheese and orange marmalade spread on it and cut in small shapes for tea sandwiches as well as when topped with a dollop of cream and served as a cake.

1 cup sugar, white
1/3 c butter softened
1 teaspoon vanilla extract
2 eggs
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
grated zest from one lemon
1/4 teaspoon salt
1 cup sour cream
2 tablespoons lavender buds

Glaze:
1/3 cup sifted powdered sugar
1 tsp lemon juice
1/2 tsp vanilla

Preheat oven to 350°.

Beat sugar, butter, and teaspoon vanilla at medium speed until well-blended. Add eggs beating well after each addition. Combine the flour, baking powder, baking soda, lemon zest and salt. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Stir in lavender gently.

Pour the batter into an 8-inch greased loaf pan. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean.
Combine the powdered sugar and remaining ingredients. Stir until smooth. Spread over hot cake. Cool in pan 20 minutes, remove from the pan. Cool completely.

Image:MaryeAudet

Post from: Kettle and Cup

Cooking and baking with flowers just seems to be the ultimate in tea room fare.  When I had my tea room we used several of the flower flavor Monin syrups, as well as candied flowers, flower petals, etc.

They just look pretty, but also give an unusual and delicate flavor to foods.  Lavender has somewhat of a citrus flavor but it can be overpowering if you aren’t careful with it.  The small purple flower buds are beautiful scattered through a cake or scone.  In this tea cake the citrus flavor of the lavender  is mellowed by the sweet richness of the vanilla and the end product is something marvelous…

Easter is just around the corner, and all kinds of spring foods are available.  It is easy to get into a rut by making the same things over and over. Food grade lavender flowers are usually available at Whole Foods and other natural stores.  Be sure you get the food grade types to be sure there has been no pesticide use.

Try this with a delicate afternoon tea, for a snack and be transported back to silk dresses and lace collars.

1 cup sugar
1/3 c unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 tbs Monin Natural Lavender Syrup
2 tablespoons food grade lavender buds

Glaze:
1/3 cup sifted powdered sugar
1 tbs cream, or enough to et the right consistency
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.
Beat sugar, butter, and vanilla at medium speed until blended. Add eggs one at a time, beat well after each addition. Combine the flour with the baking powder, baking soda, and salt, stir well.
Combine sour cream and lavender syrup.
Add flour mixture to the sugar mixture alternately with sour cream, beginning and ending with flour mixture. Stir in lavender buds.

Pour the batter into an 8-inch loaf pan , greased and floured. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean.

Glaze:
Combine the powdered sugar and remaining ingredients. Spread on the warm cake. Cool in pan.
To serve, slice cooled cake thinly, dust with confectioners sugar, add a dollop of clotted cream and a candied violet.

Image:Morguefule.com

Post from: Kettle and Cup