Recipes

Herbs De Provence/ Garlic/ Basil Baguettes
1 package active dry yeast
1 teaspoon sugar
1/4 cup warm water (105*F to 115*F)
Dissolve yeast and sugar in warm water.
3 1/4-3 1/2 cups all-purpose flour (reserve 1/4 cup flour)
1 Tbsp dried basil , crushed into small pieces
1 tsp. Herbes de Provence from Broken Boulder Farm
1 tsp. fresh minced garlic
1 tsp. salt
Mix together 3 1/4 cups flour and other dry ingredients to blend well.
Slowly add yeast mixture and
3/4 cups cold water to dry ingredients. Mix well.
If the dough is sticky add the remaining 1/4 cup
flour. Knead until dough is smooth and elastic.
Place dough in a greased bowl. turning to grease
top. Cover. Let rise in warm place, free from draft,
1 1/2 to 2 hours, or until double in size

On lightly floured surface, punch dough down several times to remove air bubbles. Divide dough in half. Shape each half into a 12-inch long loaf. Place each loaf on greased baking sheet or in greased baguette pans. With sharp knife, make 3 to 4
diagonal slices in top of dough.
1 egg
1 tsp water
Beat egg and water together with whisk. Brush
each Baguette with egg mixture. Cover with
greased plastic wrap. Let rise in warm place, free from draft, about 1 to 1 1/2 hrs, or until doubled in bulk.. Brush top of each baguette again with egg mixture. Bake at 450*F
for 15 to 18 minutes, or until deep golden brown. Remove from pans and cool on wire racks.
Yield 36 servings (18 slices per loaf).
Per serving: About 45 cal, 1 g pro. 9 g carb, 0 g fat, 6 mg chol, 62 mg sod.

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Lavender Breakfast Bar
3 cups quick oats
2 cups flakes coconut
1 cup soft white wheat flour from (Four Mountain Milling)
1 cup packed brown sugar
1 cup butter
1/2 cup honey from(Zane’s Honey)
1/2 tablespoon ground lavender from
Broken Boulder Farm
Preheat the oven to 350*. Combine oats, coconut, and flour in a large mixing bowl, In a heavy saucepan bring butter, sugar, honey, and lavender to a boil. Pour over dry ingredients and mix well. Spoon dough into greased muffin tin, making each about 1 inch high. Bakes for 12-15 minutes until lightly brown. Cool in the tins for 15 minutes until set before removing. These cookies store well if you can keep them hidden well enough.

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Lavender Tea Cookies
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla extract
2 1/2 cups soft white wheat flour or any cake flour
2 tsp. ground lavender bud
1tsp. Baking soda
1 tsp.Cream of Tartar
1/2 tsp salt
1/2 cups chopped nuts (optional)
cream butter and sugar, beat in egg and vanilla. combine dry ingredients, add to mixture and stir. mix in nuts and chill up to one hour. Shape into 1″ balls, dip tops in lavender sugar, arrange 2″ apart on oil sprayed baking sheet. mist water on cookies. Bake at 350* for 15 minutes. Cool on racks. Makes 4 dozen

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Lavender Syrup
1 cup sugar
1 cup water
2 tablespoons fresh or dried lavender buds
1 Teaspoon lemon juice
Combine water, sugar and lemon juice. Boil until sugar has dissolved. Remove from heat and add lavender buds to the hot mix Infuse the lavender for twenty to thirty minutes , then strain. Refrigerate or process for canning as you would any other syrup.
Use syrup to flavor your lemonade, wine coolers, fresh fruit compote, or fruit salad. to make whipped cream , add 2 Tablespoons Lavender Syrup to 1 cup cream. Whip cream to a soft peak and serve over your favorite waffle or dessert.
lavender 4G*herbs de provence 4G
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Easy Pizza
1 ready baked pizza shell
2 Tbsp olive oil
4 Tbsp Walla Walla sweet onions
1 teaspoon herbs de Provence
1 to two cups mozzarella , and cheddar cheese
Preheat oven to 450*. Saute onions in 1 Tbsp olive oil and the one teaspoon of herbs de provence until caramelized. Spread the shredded cheese over the shell, then spread the onion herb mixture over the cheese. Pour remaining oil over the other ingredients on the shell. Bake about 10 minutes, or until the cheese bubbles. You may add any other of your favorite pizza ingredients to this pizza. This recipe is great cut into small pieces as an appetizer.

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Plum Sauce
2 jars plum lavender jam(16oz)
2 tbsp vinegar
1 Tbsp brown sugar
1Tbsp dried minced onion
1 tsp crushed red pepper flakes
1 clove garlic (minced)
1/2 tsp ground ginger

In saucepan over medium heat, combine jam,vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to boil, stirring continuously. Remove from heat. Pork Rib sauce
Combine:
12 fluid oz chili sauce
10 fluid oz plum sauce
1/4 cup soy sauce
4 1/2 lbs ribs cut into individual
pieces

Bake ribs uncovered for 45 minutes in a 350* oven. Baste with sauce and continue baking for 45 to 60 minutes longer, brushing several times with sauce.
Listen for the compliments. They are delicious.
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LAVENDER RHUBARB ADE
8 Large stalks of rhubarb, cleaned and cut into 1-inch pieces
1-2 Tbsp. dried lavender flowers or 2 Tbsp. fresh lavender flowers
8 cups water
3/4 cups lavender sugar or regular sugar
1 hibiscus tea bag
lavender sprigs or mint stalks (optional)
Combine rhubarb pieces, lavender, and water in a large pot. Bring to boiling; cover and simmer for 1 hour.
Strain; discarding solids. Stir in sugar. Add hibiscus tea bag and steep for about 3 minutes or until as much color as you like.
Cover and chill in refrigerator. Serve over crushed ice in a pretty stemware. Garnish with lavender sprig or mint stalk. Makes about 9 (6 -ounce) servings.

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SPINACH SALAD
10 CUPS FRESH SPINACH LEAVES
1 CUP THINLY SLICED PURPLE ONION
1 CUP FRESH STRAWBERRIES THINLY SLICED
1 8 OZ CONTAINER OF FETA OR BLUE CHEESE
1/2 CUP SLIVERED ALMONDS
MIX ALL SALAD INGREDIENTS TOGETHER AND POUR LAVENDER VINAIGRETTE OVER JUST BEFORE SERVING.

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BAKED SALMON STEAK
TWO COLUMBIA RIVER SALMON
2 TBSP MAYONNAISE
1TSP CAPERS FOR EACH STEAK
1 TSP DRIED LAVENDER OR 2 TSP FRESH LAVENDER EACH STEAK
1/2 TSP EACH STEAK HERBS DE PROVENCE

IN SHALLOW DISH LAY ALUMINUM FOIL. PLACE STEAKS ON FOIL. ADD MAYONNAISE TO EACH STEAK. ADD CAPERS, LAVENDER, AND HERBS DE PROVENCE TO EACH STEAK. YOU MAY ADD SALT AND PEPPER IF YOU CHOOSE AT THIS TIME. WRAP FOIL AROUND STEAK AND SEAL EDGES. BAKE AT 350* FOR 10 MINUTES CHECK CONTINUE COOKING TILL FISH FLAKES EASILY WITH A FORK.

LAVENDER VINAIGRETTE
1/2 CUP OLIVE OIL**1/3 CUP WHITE WINE VINEGAR
1 TBSP LAVENDER SUGAR*1 TSP FRESH BASIL
1 TSP DIJON MUSTARD**1/8 TSP PEPPER
1/2 TSP SNIPPED FRESH LAVENDER OR 1/4TSP GROUND DRIED LAVENDER

MIX ALL INGREDIENTS TOGETHER IN A SCREW TOP JAR AND SHAKE WELL. REFRIGERATE FOR AT LEAST ONE HOUR. POUR OVER YOUR FAVORITE SALAD.

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LAVENDER SUGAR
1 TABLESPOON DRIED LAVENDER
4 CUPS SUGAR
MIX LAVENDER AND SUGAR TOGETHER AND STORE IN AN AIRTIGHT CONTAINER FOR A T LEAST FOUR WEEKS. SHAKE REGULARLY TO ENSURE A GOOD MIXTURE OF THE TWO. SIFT OUT THE LAVENDER FLOWERS BEFORE USING , AS NORMAL SUGAR IN YOUR FAVORITE RECIPES.

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Cosmetic Recipes

Hot Weather Refresher
In a small spray bottle, combine distilled water and a few drops of essential oils. About 10 per ounce of water. Chill in cooler or refrigerator and spray on often. This spray can ease the pain of sunburn.

Insect repellant
Mix 10 drops of essential oil of lavender with each ounce of rubbing alcohol. Place in spray bottle.

Bath Tea
Place one cup of Lavender buds in a cheesecloth and tie to the spout of your tub Let the water run over the bag as you fill the tub. Not enough scent? Add a couple of drops of essential oil just before you step in, then breathe deep and drift off in a world of relaxation.

Lavender Body Bar
1 ounce shea butter
1/2 ounce avocado oil
1/2 ounce Jojoba oil
.07 ounce beeswax
10 drops lavender essential oil
Heat ingredients together except essential oil in a double boiler just til beeswax melts. Drop in the essential oil and stir, pour in a parchment lined pan and let cool. Cut into bars and place in plastic bags or a container of your choice.
Smooth on your body anywhere you have dry skin.

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