Serves 15
Prep time: 10 minutes
Cook time: 20 minutes

2/3 Cup Butter, softened
1/2 Cup Sugar (C & H Sugar)
1 Egg, beaten
1 Tbs. Culinary Lavender Buy this product
1 1/2 Cup Self-Rising flour

Preheat oven to 350 degrees.
Grease two baking sheets.
Cream the butter and the sugar together, then stir in the beaten egg.
Mix in lavender flowers and the flour.
Drop spoonfuls of the mixture onto the baking sheets
Bake about 15-20 minutes, until the cookies are golden.

The only change I made to this recipe is, I flatten the cookie mixture on the cookie sheet before baking to give it a nice flat surface rather than a cookie that is a "drop" cookie. I like the look of the flat cookie, but either way they are both delicious!

Serves 6-8
Prep time: 30 minutes
Cook time: 60 minutes

4 C Heavy Cream
1 T Culinary Lavender Buy this product
8 egg yolks
3/4 C sugar divided

Preheat oven to 300 degrees. Butter (6-ounce) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. Place custard cups in a shallow ovenproof roasting or baking pan.

In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow the Culinary Lavender flowers to infuse with the cream for 5 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers.

In a large bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups.

Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.

Baked 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.

Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.

When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each creme brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.

If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate creme brulees at least 10 minutes before serving.

Yield: 8-10 servings
Prep time: 20 minutes
Cook time: 1-1 1/4 hours

1/2 Cup butter at room temperature)
1/8 cup Lavender Sugar Buy this product
1/8 cup powdered sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 cup all-purpose flour
1/2 tablespoons cornstarch
½ teaspoon ground Culinary Lavender Buy this product
(use coffee grinder to grind Lavender buds)
2 tablespoons Lavender sugar (optional)

Makes: 6-8 servings
Prep time: 20 minutes
Cook time: 1-1 1/4 hours

Active time: 20 min Start to finish: 2 3/4 hr
Makes 6 to 8 servings.

For cake
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature for 30 minutes
1 teaspoon finely grated fresh lemon zest
1 teaspoon vanilla
1/2 cup whole milk, at room temperature

For blueberries in syrup
3/4 cup water
1/2 cup sugar
4 teaspoons Culinary lavender Buy this product or
2 tablespoons fresh edible lavender flowers
2 teaspoons fresh lemon juice
10 oz blueberries (1 pt)

Special equipment: a 9- by 5- by 3-inch metal loaf pan

Make cake:
Put oven rack in middle position and preheat oven to 350 deg. F. Generously butter and flour loaf pan, knocking out excess flour.

Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric
mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.

Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.

Prepare blueberries in syrup:
Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and
stir in Culinary Lavender, then steep 30 minutes for Culinary lavender or 40 minutes for fresh. Pour syrup through a fine-mesh sieve into a bowl, discarding lavender. Stir in lemon juice and blueberries.

Spoon berries and syrup over slices of cake just before serving.

Cooks' notes:
Cake can be made 1 day ahead and cooled completely, then wrapped tightly in plastic wrap or kept in an airtight container at room temperature. Lavender syrup (without berries) can be made 2 hours ahead
and kept, covered,at room temperature. Add berries just before serving.

A Rich, Delectable Sugar Cookie Subtly Flavored With Culinary Lavender

Makes: 3 dozen
Prep time: 1 1/2 hours
Cook time: 10-12 minutes

Cooking Time: 10 to 12 minutes
Serving Size: Makes 3 dozen

Ingredients:
1 cup butter (2 sticks), softened
1/4 cup C&H Pure Cane Granulated Sugar
5 tbs. C&H Pure Cane Powdered Sugar
2 cups all-purpose flour
2 tbs. Culinary Lavender, chopped Buy this product
1/4 tsp. salt
1 egg mixed with 1 tbs. cold water (egg wash)
1/4 to 1/2 cup C&H Pure Cane Granulated Sugar

Instructions:
In a large bowl, beat butter until pale yellow and fluffy. Gradually add the sugars and beat well. In a small bowl, stir together the flour, Culinary Lavender and salt. Add to the butter mixture and beat until thoroughly combined. Roll dough into 2 logs about 1-½ inches in diameter and about 12-inches in length. Wrap logs in plastic wrap and chill for at least 1 hour. Preheat oven to 350°F. Line baking sheets with parchment paper. Unwrap chilled dough and brush with egg wash mixture. Roll logs in sugar. Slice dough into 1/4-inch thick cookies and place one inch apart on baking sheets. Bake until lightly golden around the edges, about 10-12 minutes. Cool completely.