Lavender Salted Caramel:
This recipe uses only four ingredients, and is so easy! If you were able to sample our caramels at the Stoller events, our recipe used 2 cups sugar to 1.5 cups heavy cream, but if you wanted something a little chewier, you can use a classic 2:1 ratio. Or, if you wanted to make a decadent lavender caramel sauce, use a 1:2. It all comes down to the ratio!

Ingredients:

• 2 cups sugar
• 1 ½  cups heavy cream
  
• 2 Tbsp culinary lavender buds
  
• ½  tsp salt (or to taste)
  

Kitchen stuff:

• 2 pots
• Rubber or silicone spatula
• Strainer 
• Parchment paper
• Optional: whisk, teabag or tea infuser, wax paper (for wrapping individual candies)

Instructions:

• Prepare a 9x9in square baking dish with parchment paper
  
• In one pot, add sugar and enough water to cover the sugar. Place on medium heat and stir to allow the sugar to dissolve.
  
• While the sugar heats, add the cream and lavender buds to the second pot and whisk (a spoon works fine as well). You can add these in a teabag, a tea infuser (you might need two), or just loose as is (this is the method we normally use). Heat on LOW until steaming, then remove from heat and let the lavender infuse.
  
• The sugar and water will begin to boil, but there’s still some time before the sugar begins to caramelize. Watch for the first signs of a change in color and turn heat to low.
  
• At this point the cream will be infused with lavender, so either remove the teabag or infuser, or strain the cream to remove the lavender buds.
  
• Once the sugar reaches an ambery brown, remove from heat and add in the cream. Add it slowly and stir: the mix will bubble and release a lot of steam, so watch your hands!
  
• Stir until fully incorporated, then pour into the parchment lined 9x9 pan. Sprinkle salt on the top.
  
• Let sit on the counter until it has firmed up (often takes several hours), or if you’re impatient like me, you can wait until its cooled down enough to put in the freezer. Freezing the caramel also makes it much easier to cut into pieces and wrap in wax paper.
  
  You’re done! Prepare to wow your guests, friends, colleagues, or enemies — and make sure you tell them it was really hard to do. Enjoy! (Recipe by Lauren Baker)
  

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Lavender Shortbread Sticks

Ingredients

• 2 ¾ cups all-purpose flour
• 1/2 cup sugar
• 2 tsp dried culinary lav
• 2 sticks salted butter softened 

Instructions
Heat oven to 375º F 

1. Grind lavender and a few tablespoons of sugar together in clean herb or coffee grinder.  Add to sugar and stir
2. Mix the butter and sugar together, but don’t cream them. These two ingredients should be thoroughly combined, but not creamed.
3. Add the flour and mix to a stiff consistency. Scrape bowl often. Don't overwork the dough; stop when it just comes together.
4. Press into the pan you want to bake them in. I baked mine in a 8 x 8 parchment paper lined pan.
5. Using a knife, cut the dough into fingers. Next, prick the shortbread with a fork, about half way through. 
6. Place in preheated oven for 20 to 25 minutes or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. Shortbread shouldn't be darkly colored. Let slightly cool in the pan before moving to a rack to cool completely.

Note: Use within 2 weeks or freeze.

PC: Pam Baker

Strawberries in Lemon Lavender Syrup

Ingredients

• 1 lb fresh strawberries
• 6 tablespoons water
• 1⁄4 cup fresh lemon juice
• 4 tablespoons sugar
• 3 tablespoons dried culinary lavender
• whipped cream

Instructions

1. Rinse and drain strawberries. Hull and cut into halves or quarters into a big bowl and set aside.
2. In a small saucepan over low heat, combine water, lemon juice, sugar and lavender and simmer, stirring occasionally, for about 3 minutes or until sugar is dissolved and lavender is infused. Remove from heat and strain the syrup, discarding the blossoms.
3. Pour the strained syrup over the strawberries and toss gently to mix. Serve berries and syrup right away in nice glass bowls or stemmed glasses. Garnish with whipped cream.
4. You can prepare the syrup in advance and let it cool. Toss with berries just before serving. Enjoy!
5. Makes 4 servings.

(Recipe adapted from food.com)

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PC: Pam Baker

Lavender Earl Grey Cookies with Lemon Glaze​

Ingredients

• 1 cup salted butter, room temperature
• 1 ½ cups granulated sugar
• 1 egg
• 1 teaspoon lavender extract (or vanilla extract)
• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon dried culinary lavender
• 1 Tablespoon of loose earl grey tea (or 3 earl grey tea bags)

Lemon Glaze

• 1 cup powdered sugar
• 1 ½ tablespoons lemon juice (about ½ lemon)
• 1-2 tablespoons water

Instructions 
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

In a spice grinder (or clean coffee grinder) blend the culinary lavender and tea together for 5-6 seconds

​Cream together the butter and sugar until fluffy about 2 minutes. Beat in the egg and vanilla.  Add the flour, baking soda, baking powder, salt, and tea/lavender mix.  Beat until combined

Roll balls from heaping tablespoons of dough and place on the prepared cookie sheet. Using a large spoon, gently press down on the dough to flatten it just a bit.

Bake for 10-11 minutes, or until the cookies are lightly golden brown on the bottom and pale on top. Remove from the oven and  once slightly cooled, transfer to a cooling rack and let cool.

Lemon Glaze
In a small bowl, mix together the powdered sugar and lemon juice. Add 1-2 tablespoons of water as needed to thin out the glaze until it reaches drizzling consistency.

​Using a spoon, drizzle the lemon glaze over the cooled cookies. Let the glaze firm up before storing the cookies.

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PC: Oregon Berries

Lavender Blackberry Scones

• 3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon dried lavender
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup cold unsalted butter, cut into small cubes
• 1 large egg, lightly beaten
• 3/4 cup cold buttermilk
• 1 cup fresh blackberries(you can used thawed and drained berries from the freezer although the scones will have a more purple color)
• 1 beaten egg and granulated sugar for sprinkling on top before baking

Place a rack in the upper third of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

In a mixing bowl, sift together flour, sugar, lavender, baking powder, baking soda, and salt.  Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.  Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes.    In another bowl, combine egg and buttermilk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.  Fold in the blackberries.

Turn out onto a floured board and knead about 15 times.  Roll or pat out into a 1-inch thickness.  Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares.  Reshape and roll dough to create more scones with excess scraps.    Place on an ungreased baking sheet.  Brush lightly with beaten egg and sprinkle with granulated sugar.   Bake for 15-18 minutes or until golden brown on top.  Serve warm.  Scones are best the day they’re made, and though they can be frozen and lightly reheated in the oven if you need a future treat.

Recipe by Joy the Baker

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PC: Pam Baker

Lavender Brownies

Ingredients

• 4 oz unsweetened chocolate
• 3/4 cup butter (1.5 sticks)
• 2 cups sugar
• 1 teaspoon ground culinary lavender
• 3 eggs
• 1 tsp. vanilla
• 1 cup flour
• 1 cup coarsely chopped pecans
• 1 teaspoon sea salt

Instructions
Heat oven to 350°F.
Line a 9x9-inch pan with aluminum foil
Microwave the chocolate and butter in a large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until the chocolate is completely melted. Mix the ground lavender and sugar together and then stir into the butter/chocolate mix. Stir in the eggs and vanilla. Add flour and nuts; mix well. 
Pour into pan and then bake for 45-50 min. or until a knife inserted in the center comes out mostly clean. Cool completely. Remove brownies from pan, peel off foil, and then cut into squares. Sprinkle with sea salt and a few lavender buds for decoration. 

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Lemon Lavender Bundt Cake

Recipe by Pam Baker
This is a variation of my Mom's much-loved Rum Cake
Ingredients 
For the Cake:

• 1 package yellow cake mix
• 3.4 ounce pkge instant vanilla pudding mix
• 2/3 cup water
• 1/2 cup olive oil
• 2.5 teaspoons lemon zest
• 1 teaspoon dried culinary lavender buds, crushed
• 1/3 cup fresh lemon juice
•  4 large eggs

For the Lemon Glaze 

• 1/2 cup sugar
• 5 Tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp crushed, dried culinary lavender buds

Directions:
For the cake
Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray and then lightly flour.

Mix together cake mix, pudding mix,  water, oil, lemon zest, lemon juice, and eggs and mix well to combine.

Pour into the prepared pan and bake until a toothpick or knife inserted comes out clean, about 40 minutes. 

Using a long wooden skewer, poke holes in the top of the cake about 1" apart, all the way to the bottom. Do not remove from the pan. Follow the directions below for adding the glaze.

For the glaze
Mix the sugar and the lemon juice and heat until the sugar dissolves into a syrup. Do not add the lemon zest and lavender yet.

Pour 1/2 of the glaze over the cake while it's still in the pan. Let the cake rest for 15 minutes and then invert the pan over a plate and carefully remove the cake from the pan onto the plate.

Mix the other half of the syrup with the lemon zest and lavender buds. Heat in a small pot and let it reduce about 1-2 minutes until slightly thickened.

​Remove from the heat, wait about 15 seconds, and then pour the syrup with the zest and the lavender buds in it over the top of the cake and allow to cool.

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PC: Pam Baker

Lavender Lemon Shortbread Mini Cookies
​
Ingredients

• 1/3 cup granulated sugar
• 2/3 cup butter soft
• 1 tsp ground culinary lavender 
• 1 tsp lemon zest
• 1 and 1/2 cup flour
• 1/2 cup powdered sugar
• 3 tbsp lemon juice
• Culinary lavender bud, whole

Instructions

1. In a bowl, cream together the sugar and butter in mixer
2. Add the lemon zest and lavender.
3. Add the flour and blend dough until it holds together.
4. Cool in the fridge for ½  hour.
5. Preheat the over at 400F and prepare a baking sheet with a silicone mat or parchment paper.
6. Roll small bite-sized balls of dough and slightly compress with the back of a spoon
7. Bake for 8 minutes or until it is slightly golden.
8. In a small bowl, combine icing sugar and lemon juice. Whisk until smooth.
9. Dip the tops of the cooled lavender lemon cookies and sprinkle with a few lavender buds​

Makes 35-40 small bite-sized cookies.

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