Saturday, November 15, 2014


LAVENDER is a very fragrant herb that scents the air in a garden and is extremely aromatic when it is dried. Dried lavender is used to make sachets and to scent lotions, creams and perfumes. Only the buds contain the essential oil of lavender, from which the scent and flavor of lavender are derived. Lavender syrup and dried lavender buds are used to make lavender scones and marshmallows. Lavender flavors baked goods and desserts (it pairs especially well with chocolate), and is also used to make "lavender sugar. Lavender is sometimes paired with sheep's-milk and goat's-milk cheeses. It gives a floral and slightly sweet flavor to most dishes,
PINCH OF WISDOM:  As lavender has many uses and gives a fragrant odor and slightly sweet flavor so Christians need to be this type of person in their environment.  A slightly sweet flavor in a discussion is a blessing to those involved.  As a sweet fragrance remains so should the  presence of Christians be felt after they are no longer present.

TASTE OF SCRIPTURE: “For we are to God the pleasing aroma of Christ among those who are being saved and those who are perishing.”  2 Corinthians 2:15


 1 c. softenedbutter
2 c, granulated sugar
5 large eggs
3 c. cake flour, stir before measuring
½ t. baking soda
½  t. salt
8 ounces sour cream
1 ½ tablespoons dried lavender flowers
juice and zest of 2 lemons
about 5-6 tablespoons juice
and 1 tablespoon finely grates zest
Cream butter with granulated sugar until light. Beat in eggs, one at a time, beating well after each addition Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat until well blended. Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Beat in the remaining flour mixture until smooth and well blended.Fold in the 1 1/2 tablespoons of dried lavender flowers and the juice and zest of 2 lemons. Spoon into the prepared baking pan. Bake 50-60 min.
Make Glaze:
 Heat lemon juice (juice of 1 lemon) and 2 teaspoons lavender flowers in the microwave or on stovetop. Strain out flowers; set juice aside and discard the flowers.
In a bowl, combine the confectioners' sugar, hot lemon juice, and enough hot water to make a good drizzling consistency. Drizzle over the cooled (can be slightly warm) cake.

Recipe taken from internet:  Donna Rattray 

No comments:

Post a Comment