Lavender caramel sauce 
(From The Art of Cooking with Lavender by Nancy Baggett)
INGREDIENTS

• 1½ cups heavy (whipping) cream, divided
  
• 1 ½ to 2 tablespoons dried culinary lavender buds
  
• 1 teaspoon vanilla extract
  
• 1¼ cups packed light or dark brown sugar
  
• 1 cup light corn syrup
  
• 5 tablespoons unsalted butter, preferably unsalted, cut into chunks
  
• Pinch of sea salt
  

INSTRUCTIONS

1. Bring ½ cup of the heavy cream to a boil in a small saucepan over high heat.  Stir in the lavender buds and vanilla and set aside to steep
   
2. Thoroughly stir the remaining 1 cup of cream, brown sugar, corn syrup, butter, and salt in a heavy 4-quart saucepan or pot. Bring to a boil over medium-high heat, stirring constantly with a long-handled wooden spoon. When the mixture is boiling briskly, wipe any sugar from the pan sides using a pastry brush dipped in warm water (or use a damp paper towel). Wash off the stirring spoon.
   
3. Adjust the heat so the mixture boils briskly, and cook, occasionally stirring and scraping the pan bottom. As the mixture starts to thicken and turns a rich medium caramel color,  lower the heat slightly and stir more frequently; the total cooking time should be at least 7 or 8 minutes. Remove the pan from the heat; let cool 5 minutes. Strain the lavender-infused cream through a fine mesh sieve into the caramel mixture. Bring it back to a full boil for 1 minute.  Then let the sauce cool to warm.
   
4. Use the caramel immediately or refrigerate, tightly covered,  for up to 10 days. Rewarm on low power in a microwave oven; stir and check the consistency every 30 seconds as the caramel should not be heated to a boil again. If the caramel has stiffened too much during storage, thin it to the desired fluid consistency by thoroughly stirring in a little warm water. To serve, spoon the warm caramel over baked apples; add a scoop of ice cream if desired.
   
   
   

Little Lavender Farm's Gluten-free Lemon Lavender Sandies

• 1/2 cup butter
• 1/3 cup sugar
• 1-2 tsp lemon juice
• 1 tsp lemon zest
• 1 teaspoon ground lavender buds
• 1 and ⅓ c gluten-free flour (of course you can use regular flour too!)
• powdered sugar

1. Blend butter, sugar, lemon juice, lemon zest, lavender until smooth.  
2. Add flour.  
3. Beat until dough forms.  
4. Refrigerate for one hour.  
5. Roll into balls and bake at 325 for about 20 min.  
6. Roll in powdered sugar

Lavender Sunshine Cookies (from Happy Valley Lavender Farm)

Set oven @ 350°F

• 1 cup butter, room temperature
• 1 cup brown sugar
• 2 TBSP dried Lavender flowers
• 3 TBSP Orange juice
• Zest of one large Orange
• 2 eggs
• 1 tsp almond extract
• 3 tsp baking powder
• 3 cups of flour+

1. In a large bowl; cream the butter, sugar & Lavender until fluffy.
2. Beat in eggs until smooth, and then add juice, extract plus zest.
3. Sprinkle the baking powder over batter next, and then add the flour.
4. Mix well; dough will be soft & slightly sticky.
5. Make into 2 logs rolled in wax paper: 3 rolls if you want dainty cookies ... you may need to sprinkle a bit of extra flour on the wax paper if dough is too sticky.
6. Chill 20 minutes.
7. Slice into rounds, makes 24 to 48 cookies depending on roll size.
8. Bake 12-15 minutes.

For Celebration cookies: Cool cookies. Make an icing glaze with 100 grams white chocolate melted in a double boiler with ¼ cup of butter & a few drops of almond extract. Cool glaze to barely warm, spoon into a small Ziploc bag, seal…then snip one corner to make an easy icing bag! Decorate with Orange Calendula petals or fresh Lavender before glaze sets.

Pear and Lavender Clafoutis Recipe
(from Purple Haze Lavender)

This is a batter-type cake from south central France that is served as a delicious dessert or an elegant breakfast. Try using other fruits like black cherries.

Ingredients:

• 6 eggs
• 1 1/4 cup whole milk (or half & half)
• 6 Tbsp sugar
• 2 cups Bartlett or Comice pears, peeled and sliced
• 3/4 cup unbleached white flour plus 1 Tbsp for dusting fruit
• 1 tsp culinary lavender
• 1 Tbsp brandy
• 1/2 tsp salt
• confectioners’ sugar for dusting

​Instructions ​

1. Preheat oven to 400 degrees.
2. Butter a 9-inch round baking dish.
3. Combine eggs, milk, sugar, lavender, brandy and salt in a food processor.
4. Add flour and blend until combined.
5. Toss fruit in a separate bowl with 1 Tbsp flour. Distribute fruit into baking dish.
6. Pour the egg mixture over and bake 30 mins or until skewer comes out clean.
7. Cool slightly and then dust with confectioners’ sugar. Serve warm. Serves 

​

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Apple Lavender Muffins

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup sugar
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup milk
• 1.5 teaspoons lavender ground buds
• 1⁄2 cup butter, melted
• 1 large egg, beaten
• 1 cup apple, peeled and diced

Preheat oven to 375 degrees.
1) Coat 12 muffin tins with cooking spray or line with muffin cups.

2) In a large bowl, sift together flour; sugar; baking powder and salt. Make a well in center.

3 )In a separate bowl, whisk together milk, lavender; butter and egg. Add the milk mixture to the flour mixture and stir by hand until the batter is just evenly moistened. Fold in the apples.

4) Fill the prepared muffin tins about three-quarters full. Bake until knife inserted into center of a muffin comes out clean, 25 to 30 minutes.

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Lavender Pumpkin Pie
(adapted from Lavender Wind Farm)

Preheat oven to 400

Step 1:  
Make candied pecans (to go around rim of pie)
Ingredients
1 ¾ c water 1
½ c sugar
2 Tb lavender
1c pecans

Directions:
1.  Bring lavender and water to a boil.  Stir in sugar until completely disolved and boil for about 15 min.
2.  To make a lavender simple syrup. Toss pecans in about ¼ c of simple syrup.
3.  Lay pecans out on a cookie sheet and roast at 400 degrees for 6-8 min, carefully monitoring to make sure they aren’t overcooked.   
4.  Set aside.

Step 2:  
Make the pie filling
Ingredients
15 oz Pumpkin Puree
2 eggs
½ c. Brown sugar
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
¾ c sweetened condensed milk
2 tsp culinary lavender
1 TB dark rum

Directions:
 1. Beat the eggs, and then add the pumpkin and condensed milk.  Mix well.
2. Add sugar and spices. Mix well and then pour into a 9” pie shell.  
3. Arrange pecans around the rim of the pie crust.
4. Bake pie for 15 min at 400 and then reduce temperature to 350 and bake for 50 more minutes.  To test pie for doneness, insert knife and if it comes out clean it’s done.

Lavender Salted Caramel Fudge

Source: Boulderlocavore.com

​Part 1:  The Fudge
Ingredients for Chocolate Lavender Fudge

• 32 ounces (2 ½ cups) Semi-Sweet Chocolate Chips
• 30 ounce can Sweetened Condensed Milk
• 6 tablespoons Unsalted Butter
• 2 tablespoon Culinary Lavender, finely ground (in a spice grinder, clean spice grinder or with a mortar and pestle).

Instructions for Chocolate Lavender Fudge:

1. Line a 9 by 9 inch square baking pan with foil. Set aside.
2. Place all ingredients into the top of a double boiler or heatproof metal bowl over a pot of boiling water. Stirring often, allow the chocolate chips and butter to melt and combine all into a smooth, creamy mixture.
3. Spoon the mixture into the prepared pan and smooth top. Cover with plastic wrap and chill in the refrigerator a few hours until set, or overnight.

Part 2:  The Topping

Ingredients for Salted Caramel Top:

• 1 teaspoons Sea Salt granules, Grey Salt or flaked finishing salt
• 2 teaspoon Culinary Lavender
• 2 cup Granulated Sugar
• 8 tablespoons Unsalted Butter
• 1/2 cup Heavy Whipping Cream

Instructions for Salted Caramel Top:

1. Remove the lavender fudge from the refrigerator to sit at room temperature while the caramel is prepared. In a small bowl mix together the finishing salt and lavender for the top of the caramel; set aside.
2. Place sugar in a heavy saucepan over medium-high heat. Allow sugar to warm until it begins to melt (approximately 5-8 minutes). Begin to stir the sugar to hasten melting and ensure no burning; stir until fully liquefied (approximately 10-12 minutes from starting to heat the sugar).
3. Reduce heat to medium and add the butter. It will splatter so be careful to avoid getting burned. Stir to fully melt and incorporate the butter.
4. Slowly drizzle the cream into the caramel mixture, again it will splatter. Stir to fully mix together. Remove from heat and allow to cool only for 3 to 4 minutes (if it cools longer it will begin to set and not spread on top of the fudge).

Part 3:  Putting it all together

1. Spread the caramel on the top of the fudge quickly, smoothing it evenly over the top. Quickly sprinkle the salt and lavender mixture on the top of the fudge before it sets. Return to the refrigerator to set for a few hours.
2. Remove the fudge from the refrigerator to cut it. Lift the fudge in the foil out of the 9 by 9 inch pan. The caramel top will be firm but can be cut and will soften when at room temperature. Cut the fudge into ¾ inch by ¾ inch pieces. Wrap in candy foil or serve straight away!

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Lavender Truffles

from bakingmagique.com

Yield: 20 truffles

Ingredients

• 2/3 cup heavy whipping cream
• 1 1/2 tbsp dried lavender buds
• 2 tbsp honey
• 1 1/3 cup dark chocolate pieces, roughly chopped
• cocoa powder

​
​Instructions

1. Bring the whipping cream to a gentle simmer in a heavy bottomed saucepan. Remove from heat and stir in the lavender buds. Cover with a lid and steep for 12 min.
2. Place the chopped up chocolate in a medium sized glass bowl. Pour the lavender cream through a fine mesh sieve into the bowl and discard the lavender buds.
3. Add the honey and place the bowl over a sauce pan with boiling water to create a water bath. Whisk until you have a smooth and lump free ganache.
4. Let cool in room temperature before chilling it in the fridge for a couple of hours until it firms up.
5. Use a melon baller, mini cookie scoop or a spoon to make 20 small balls. Roll them between the palms of your hands, don’t worry about them looking to perfect.
6. Place a generous amount of cocoa powder in a shallow bowl and roll the truffles in the cocoa.

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