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
RECIPE
LAVENDER/LEMON POUND CAKE
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