So Succulent Gardens

  (Columbia Station, Ohio)
www.sosucculent.com
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CREAMY CREAMY LEMON ICE, Or if you dare LAVENDER LEMON ICE

This was so wonderful, I just had to share the recipe, of course you can use one cup of lavender sugar in place of the regular sugar.  Need a recipe for lavender sugar?  Simply place about 1/3 cup culinary lavender flowers in a ball jar and cover with sugar, in   about 2 weeks the sugar will absorb the fragance and tast.  Strain if you do not desire the lavender buds.   Later this week I am planning to try using Splenda in place for part of the sugar.  If you need culinary lavender Click HERE
Ingredients:
2 lemons, juiced and zested
2 cups white sugar or lavender sugar (for less sweet use 1 1/12 cups sugar)  
4 cups milk ( I used 1 %)
2 TB  Peach schnapps liqueur or other fruit based liqueur
 
Directions:
1. In a medium bowl, stir together lemon juice and zest with sugar until smooth. Stir in milk and liqueur. Pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden, until firm, 2 hours. Or pour into the freezer canister of an ice cream maker and freeze according to manufacturers' directions.  My ice cream maker took 45 minutes.....   AND YUM!

If you have any questions, email me at hello-AT-blossomfarm-DOT-com

This is a recipe that was adapted and change to my liking from allrecipes website.

 
 

Lavender Honey Ice Cream



The vodka helps with easier scooping.

  • 4 cups lite half and half milk
  • 1 vanilla bean, split
  • 6 egg yolks
  • 1 cup packed brown sugar
  • 3 tablespoons lavender honey  (Click link to buy lavender honey)
  • 1/4 teaspoon salt
  • 2 T.  Vodka

Directions:
1. In a medium pan, heat the half & half milk and vanilla bean to simmer. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, lavender honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit,  when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.


2. Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard, add the Vodka.  Cover the surface of the custard with plastic wrap and refrigerate for at least 4 hours.


3. When cold, freeze in an ice cream maker according to the manufacturer's 
directions.


4. Optional:  Sprinkle with fresh English Lavender Buds.

 

 
 

FILL your local food bank & Lavender Cookies

LAVENDER SUGAR COOKIESLast night I was invited to a Christmas tea, so what is a better way to introduce a roomful of ladies to eat some  lavender flowers.   I told my daughter and my neighbor who  invited us, do not let anyone know who made the lavender flower cookies just in case they were horrible.   GOOD NEWS! my bowl was empty at the end of the night, so that was a good sign?  Make a day ahead so the lavender can perfume the baked dough.  See my note BELOW on a great idea to fill the local food bank.

LAVENDER SUGAR COOKIES

  • 4 -5 dozen
  • 2 1/4 cups sugar
  • 1 cup shortening
  • 1 cup sour cream
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 drops French Lavender (Lavender angustifolia) from blossom farm
  • Essential  Oils  Do not use lavender intermedia!
  • 5 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon Royal Lavender Flower Buds (from Blossom farm of course)

Cream sugar and shortning. Add sour cream, eggs, and Lavender EO/vanilla. Mix well.

In a separate bowl, mix flour, baking soda, lavender and salt.
Add to creamed mixture until well blended. Remember, the more you mix, the tougher your dough will be.


Chill for a few hours (at least 3-4). The dough will be soft and slightly sticky.

Roll out (I use a floured pastry cloth), and cut with a cookie cutter. Flour cutter between each cookie to prevent sticking. How I did it- I rolled in balls and flatten with bottom of glass.
Bake at 350 degrees for 10  minutes. Cookies shouldn't be brown, just done to the touch.

FROSTING

  • 2 lbs. powdered sugar
  • 1 cup butter
  • 1/2 cup water
  • 1/2 teaspoon vanilla.
  • I used purple food dye

Just mix ingredients until smooth.

This was a nice idea for a ladies church group - one person adopts a table of 8, brought their best china, tablecloths, tea bags, honey, sugar, and decorates the table with beautiful things from home, some ladies brought a special little gift or fruit or cheese tray for their table guests.  Everyone invited brings their favorite (3 dozen) cookies, and canned food for the local food bank....  Leftover cookies are used for other groups at the church....  We had a wonderful guest speaker and was a wonderful ladies night out, for the young and us old gals.

PS.My shout out for our hostess Carol and daughters --was a fun night.....
Excuse me if I acted goofy every since I had been on atkins, lots of carbs makes me a little tipsy.   smile
 
 
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