Lavender Recipes

If you like cooking with edible flowers, these recipes are a must try!!
I order my lavender from this we site:

Lavender Creme Brulee’

4 cups heavy cream
1 tablespoon dried lavender flowers
8 egg yolks
3/4 cup 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 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.

Bake 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.
Makes 6 to 8 servings (depending on size of custard cups).

Lavender Tea Cookies

1 tablespoon dried culinary lavender flowers*
1 cup butter, room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose flour
1/8 teaspoon salt
Lavender Frosting (recipe below)

In a mortar, grind lavender flowers with the pestle. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt; mix until combined (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm.
Preheat oven to 325 degrees F. Remove dough from refrigerator. On a lightly floured surface, roll dough approximately 1/4-inch thick. Cut into desired shapes with cookie cutters and place onto ungreased cookie sheets. Bake 12 to 15 minutes or until cookies are lightly browned around the edges. Remove from oven and cool on wire racks. When cool, frost with Lavender Frosting.

Makes 2 dozen cookies.

Lavender Frosting:

1 cup powdered sugar
2 tablespoons dried culinary lavender flowers
2 tablespoons milk
2 teaspoons light corn syrup

In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. When ready to use, sift the mixture into a medium-size bowl; discarding lavender flowers.
Add milk and corn syrup, mixing well. NOTE: Additional powdered sugar or milk may need to be added (enought milk to make frosting easy to spread). Spread on cooled cookies

Lavender Ice Cream

3/4 cup honey
1 teaspoon dried lavender placed in a tea ball or gause
1 cup half and half
2 cups heavy cream
7 egg yolks

Pour the half and half and the cream into a heavy sauce pan. Add the lavender to this mixture and warm for about 5 minutes. Remove the lavender flowers. Wisk the egg yolks in a bowl until they are frothy. Slowly pour the about half of the warm cream into the mixture of egg yolks as you wisk continuously. Combine the remainder of the yolk and cream mixture into the saucepan and continue to heat on low (stiring constantly) for about 5 minutes. Strain the mixture into a bowl and wisk in the honey. Chill the mixture and then freeze according to the instructions on your ice cream maker.

Sweet Wine Lavender Cookies

1 cup plus 1 1/2 tablespoons all-purpose flour
1/3 cup lavender sugar recipe below
a pinch of salt
4 tablespoons unsalted butter
2 tablespoons sweet white wine
12 leaves of fresh lavender, finely chopped

Sift the flour, all but one tablespoon of the sugar, and the salt into a bowl. Rub in the butter until the mixture resembles bread crumbs.

Make a well in the center and add the wine and the lavender leaves and stir in gently. Leave the mixture for 10 minutes, stirring now and again, by which time it will have bonded together, then gather together to make a soft dough.

Roll out the dough on a floured board to about 1/8 inch thick and use a serrated pasta wheel to cut out strips, about 2 1/2 x 1 inch. Place on a buttered baking tray, giving one half of each strip a twist as you do so to make the cookies look like bows.

Bake in a 375 oven for 6-8 minutes or until the edges are just turning brown. Cool on a wire rack and sprinkle with remaining sugar.

Yields: 30 cookies

Garden Lavender Pound Cake

1 recipe Lavender Sugar recipe below
4 eggs
1 c. unsalted butter
3/4 c. dairy sour cream
2 1/2 c. all purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 c. sugar
1 T. vanilla
1 t. finely shredded lemon peel
1 c. sifted powdered sugar
1 T. butter, melted
3-4 t. lemon juice

Prepare Lavender Sugar. Preheat oven to 325F. Let eggs, the 1 c. butter, and sour cream stand at room temp for 30 min. Meanwhile, grease & flour two 8x4x2" loaf pans; set aside. In a med. bowl stir together flour, baking powder, baking soda & salt; set aside.

In a large bowl beat the Lavender Sugar, granulated sugar, 1 c. butter, and vanilla with electric mixer on high until very light & fluffy, about 4 minutes, scraping down sides frequently.
Add eggs, one at a time, beating on medium speed about 20-30 seconds after each addition.

Alternately add flour mixture & sour cream to butter mixture, beating on low after each addition until just combine. (Batter will be thick.)

Stir in lemon peel. Spread mixture in prepared pans. Bake about 45 minutes or until a pick inserted near center comes out clean. Cool on wire rack 10 min.

Remove from pans & cool completely.

In a small bowl mix powdered sugar with 1 T. melted butter & enough lemon juice to make of drizzling consistency. Spoon over cake, letting so me of it drip down sides.

Makes 24 servings (two 8" loaves).

Lavender Lemonade

1. Ingredients:
5 cups water
1 1/2 cups sugar
12 stems fresh lavender
2 1/4 cups fresh lemon juice

Mix the 2 1/2 cups of water with the sugar in a sauce pan and bring to a boil. Remove the flowers from the stem (whole is okay) and add to the sugar/water mixture. Remove from the heat. Cover and allow to cool. When cool, add 2 1/2 cups cold water and the lemon juice. Strain out the lavender. Serve over crushed ice and garnish with lavender blossoms. Serves 8.

Lavender Sugar

To make Lavender Sugar, process 1 cup sugar and 2 tablespoons dried lavender flowers in a food processor fitted with chopping blade. Flowers should be finely chopped. Store in airtight container. Use this sugar to replace “regular” sugar in your favorite cookie or scone recipes.

Lavender Cookies
1. 1/2 c. butter
1 c. sugar
2 eggs
1/2 tsp. vanilla
1 1/2 tsp. dried lavender flowers, crushed
1 1/2 c. flour
2 tsp. baking powder

Preheat oven to 375 degrees. In medium bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, vanilla and lavender, and mix well. Combine flour and baking powder and add to lavender mixture, stirring until well blended. Drop by teaspoonfuls onto ungreased baking sheet. Bake 8 to 10 minutes, or until lightly browned on the edges. Cool on baking sheet for a minute or two, then transfer to cooling rack. When cool, glaze with mixture of powdered sugar and milk, mixed until smooth.

Nice recipes mcculloughfamily! Few years ago, I read somewhere that lavender is especially good for people with dementia and alzheimer. This woman’s husband was at the early stage of alzheimer and when she found out that lavender was good for his condition, she had a whole FIELD of lavender to use just for him. She swears that it helped him.

Just wanted to share this tidbit of info! Have a nice day all :smiley:

Slow Roasted Onions With Lavender And Thyme

1 6 ounces sla bacon
8 medium red onions – peeled but whole
1/2 cup bread crumbs
1 tablespoon lavender
1/2 cup grated parmesan cheese
2 tablespoons fresh chopped thyme
1 egg – jumbo
salt – to taste
freshly-ground black pepper – to taste

Preheat oven to 375 degrees. Cut bacon in 1/2-inch cubes, place in pan with 2 cups water and boil 5 minutes. Drain and cool. Place onions in a large saucepan covered with water and bring to a boil. Cook 4 minutes and remove. Slice off top 1/2-inch of onion and scoop out all layers but outer three. Chop removed onion flesh and place in mixing bowl with bread crumbs, lavender, grated cheese, thyme leaves and egg and stir to mix well. Season with salt and pepper and stuff back into onions. Place stuffed onions into grated gratin dish and bake for 30 minutes. Remove and allow to cool 5 minutes.

Grilled Rib Steak With Artichokes
1 2/3 cups olive oil
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh winter savory
- or 4 teaspoons dried
1/4 cup chopped fresh thyme plus 8
- sprigs – or 5 teaspoons
- dried
2 tablespoons chopped fresh rosemary – or 2
- teaspoons dried – crumbled
2 teaspoons chopped fresh lavender
- flowers – (optional)
1/4 cup fresh-ground black pepper
3 rib steaks on the bone
- about 1-1/2 inches thick
- – (about 5 pounds)
1/4 pound butter – at room temperature
8 nicoise olives – halved and
- pitted
2 anchovy fillets – or 1/2
- teaspoon anchovy paste
2 3/4 teaspoons salt
1 lemon – cut in half
20 baby artichokes – (about 2-1/2
- pounds)
4 cloves garlic – chopped
4 bay leaves
2 pounds Yukon gold or baking
- potatoes – peeled and cut
- into 1/4-inch slices
1/2 cup dry white wine
1/2 cup water – more if needed


  1. In a medium bowl, combine 1 cup of the oil, the parsley, savory, the chopped fresh thyme or 4 teaspoons dried, the rosemary, the lavender flowers, if using, and the pepper. Trim off the fat from the edge of the steaks. Put the steaks in a glass dish or stainless-steel pan and rub them on both sides with the marinade. Cover and marinate in the refrigerator overnight. 2. In a food processor, puree the butter with the olives, anchovies and= 1/4 teaspoon of the salt. Cover and chill. Remove from the refrigerator 1 hour before serving. 3. Squeeze the juice from the lemon and add it, along with the lemon halves, to a large bowl filled with cold water. Working with one artichoke at a time, remove and discard the tough outer leaves, leaving the pale-green inner ones attached. Using a small knife, trim around the= bottom of the artichoke below the leaves to get rid of the remaining bits of the removed leaves. Peel the stem, leaving it about 1 inch long. Cut off the top third of the leaves. Cut the artichokes lengthwise into 1/4-inch= slices and put them in the lemon water to prevent darkening. Repeat with the remaining artichokes. 4. In a large frying pan, heat 1/3 cup of the oil over moderate heat. Add the garlic, the thyme sprigs or the remaining 1 teaspoon dried thyme, and the bay leaves and cook, stirring, for 30 seconds. Add the potatoes, 2 teaspoons of the salt, the wine and water. Cover, reduce the heat to moderately low and simmer until the potatoes are just tender, about 10 minutes. Drain the artichokes thoroughly and add them, with the remaining 1/3 cup oil, to the potatoes. Cover, bring back to a simmer and cook, stirring occasionally, until the artichokes are tender, about 10 minutes longer. If all the liquid evaporates, add up to 1/4 cup water during cooking. Set aside, covered. 5. Light the grill or heat the grill. Sprinkle the steaks with the remaining 1/2 teaspoon salt. 6. Grill the steaks for 6 minutes. Turn them and cook to your taste, about 6 minutes longer for medium rare. 7. Transfer the steaks to a carving board and leave to rest in a warm spot= for about 5 minutes. Reheat the potatoes and artichokes while the steaks rest. Cut the steaks into thin slices. 8. To serve, put a mound of the potatoes and artichokes in the center of each plate. Arrange the steak slices, overlapping, on the vegetables and top with a spoonful of the room-temperature olive butter. Substituting Large Artichokes: If you’re using large artichokes, cut off the stems. Remove and discard all but the pale-green inner leaves and cut off the top third of the leaves. Cut the artichokes into quarters and remove the fuzzy chokes. Cut each quarter in half from top to bottom.