Early Herbs, Edible Flowers and Yummy Edible Flower Recipes!

 Only 59 more days till Spring…. ahh! Yes, that doesn’t sound so long at all. The sun is shining midst the cold air bringing happiness to my day.  I long for that warm feeling that only a bright sunny day can give.  I am a firm believer that too many cloudy days start to make people feel just like the day looks.  The birds are chirping outside my window right now and it just feels good! The hoop house is growing beautifully despite the cold and snow that surrounds it outside.  The spinach’s should be just about ready to cut along with the chard… oh yum! After I am done writing this that is my destination along with green house.  I am excited about getting all the seeds started for this summers bounty in the fields… oh the dirt… that beautiful dirt that I long to dig into!

Be sure to check out my Facebook designated just for ‘For Dragonflies And Me’ and like it.  Follow this link to see daily photo’s and extra recipes through the week! See you there
http://www.facebook.com/pages/For-Dragonflies-And-Me/550000798362651

Most of you who have been readers of Dragonflies know my love of Herbs… gardening offers so many options for those who love the dirt. You don’t have to love veggie gardening to have exquisite flower gardens… you don’t have to want a Potager Garden to experiment with the world of Herbs. Even within the herbs that are available you can choose between Medicinal or Culinary. Gardening is a world filled with options for anyone who wants to take the time to explore his or her passions.  Persoanly I don’t mess too much with medicinal herbs, other than a few like Comfry and mints.  It’s just not my thing. Don’t get me wrong, I am very thankful for those that do, because I do utilize them in my life, but I prefer to grow the culinary ones… basil, oh the love of my life in the herb world and parsley, what would I do without her? There is also the world of house plants and cacti… I also don’t get into that very much.  I love to be outside too much probably.  But now is the time that you too can start a small herb garden right in your own kitchen on a sunny window sill! I would recommend using a window box planter because this will allow the plants more room to grow and spread their roots out! Get out those beautiful seed catalogs, cozy up with a cup of tea or coffee and peruse them until you find a few new and exciting things you want to try.
Here are a few varieties of Basil and Parsley that I love and recommend!
~Basil- Most people grow Genovese because that is what is more commonly found in stores. But if you do a bit of research, the best basil out there is called Pesto (can be found at Territorial Seed Company). It is a large leaf basil that explodes with true basil flavor.  I also like Large leaf or sometimes referred to as Lettuce Leaf, this is a bit more common. The world of Basil is extrordinary! Baker Creek Heirloom Seeds (www.rareseed.com) has over 15 varieties… and there are more!
Try Lemon Basil as well… superb on fish and chicken dishes!
Purple Ruffles is both beautiful and delicious and looks stunning in a fresh garden or in a bouquet! When she blooms she is just magnificant.
~Parsley- Giant of Italy… that is all you need. She is a large leafed, tall prolific plant that will grow will into the cold winter months.
Most common is Italian Flat Leaf and Curly. Curly is not really for cooking, more for garnishment.
Other
Right now I am feeling pretty anxious about getting into that beautiful dirt and handling those tiny little seeds… little miracles each in their own right! So I thought today I would tempt all of you with some new ideas to try.  What about Edible Flowers? These are scary to some… flowers belong in the flower beds or in a vase, not on a plate some would say. But flowers don’t just add beauty to a dish, they really can be yummy. Here are some ideas along with a few varieties to get you going!
~Nasturtiums: Not all edible flowers allow the luxury of having both the leaves and blossoms to eat, but nasturtiums do!  They add a peppery flavor to any garden salad not to mention how beautiful they look sitting on the top! My personal favorite is Moonglow (in some catalogs referred to as Moonbeam or Moonlight). This buttery yellow vining nasturtium can become a mass of 7′-8′ vines that fill in a space. I have already planted one in a large crate or barrel and elevated on a cute garden chair and let it literally just pour out. It is simply stunning (see photo).  Saving seeds from these plants is extremely easy as well. The beauty about this plant is that it continually blooms all summer long well into the first hard freeze. As the flowers die off, they quickly turn into a seed pod, drop off and can be collected quite easily after the frost. Keep the pea size seeds in a glass jar or in a plastic freezer container and sow liberally next season. They can be started in the green house or sown into the ground after the last frost date for your area.  I do it the cheater way… I just leave several seeds where I want them to grow back, scratch a bit of dirt over them, place a marker there so I don’t forget in the spring and wait to see those cute little sprouts in the spring! I grow many for market to sell as companions with my tomato, basil & marigolds. They will help ward off some bad bugs from your tomatoes.  This plant really is a hard worker! If you’ve never given her a chance, this is the year for it. 
Some other varieties that are superb are Peach Melba, Cherries Jubilee, Empress of India. Some nasturtiums are mounding types while others are vining. Be sure to read type descriptions so you don’t end up with something you don’t want! They also love being in containers including window boxes! 

~Day Lily: Just the flower here folks. Be sure to take the stamens out, they are bitter and could make you sick. Try stuffing them with a cream cheese and bacon mixture, deep fry

for an appetizer.Very good!

~Pansy & Viola: Not really much of a definite flavor. More simply for the beauty they add to a salad. 
Take viola’s and freeze in your ice cubes for a very pretty effect for special guests.
  salad.
Take viola’s and freeze in your ice cubes for a very pretty effect for special guests.

~Squash Blossoms: Many of us plant a zucchini or yellow squash plant with the anticipation of that first grilling of them, I know I do. We love to take some fresh Thyme and soak in olive oil and then brush on while grilling… oh I can’t wait for summer!!!! Anyway, we too also get to a point where we may be getting tired of it and our friends no longer answer the phone when they see our name on the caller I.D. LOL! Well, don’t yank the plant out, give the blossoms a try. See below for a great recipe. Be sure to take the stamens out. After you have your fill of the blossoms, you’ll be ready to start back on the squash!

Be sure to check out this http://www.gardenguilds.com for lots of more info and more great recipes! Follow this link for a comprehensive list to edibles!
http://www.gardenguides.com/daylily-flower-marjoram.html

~Squash Blossoms: Many of us plant a zucchini or yellow squash plant with the anticipation of that first grilling of them, I know I do. We love to take some fresh Thyme and soak in olive oil and then brush on while grilling… oh I can’t wait for summer!!!! Anyway, we too also get to a point where we may be getting tired of it and our friends no longer answer the phone when they see our name on the caller I.D. LOL! Well, don’t yank the plant out, give the blossoms a try. See below for a great recipe.  Be sure to take the stamens out.  After you have your fill of the blossoms, you’ll be ready to start back on the squash!

Be sure to check out this http://www.gardenguilds.com for lots of more info and more great recipes!  Follow this link for a comprehensive list to edibles!
http://www.gardenguides.com/daylily-flower-marjoram.html

Here are some yummy recipes that will help you to incorporate some of those edible flowers! Enjoy Friends!
Rose Geranium Cake

There are two preparations that must be done the night before making this cake and frosting… wrapping sticks of butter with leaves AND making the rose geranium sugar for the frosting.

PREPARE the night before:

24 Rose geranium leaves
4 1/4 cup sticks butter (1 pound)
Rinse leaves and wrap 5 or 6 leaves around each stick of butter. Wrap butter in foil or plastic wrap, refrigerate overnight.

Rose Geranium Frosting Sugar
– prepared the night before as well
1 1/2 cups raw organic sugar, divided
3 or 4 fresh rose geranium leaves
Use a container with a tightly fitted lid and pour 3/4 cup sugar into container. Wash rose geranium leaves, add to sugar container. Cover with another 3/4 cup sugar. Cover container and let stand overnight. Remove leaves before using sugar.

NEXT DAY:  

Cake: 
1 3/4 cup sugar
6 egg whites
3 cup cake flower, sifted
4 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup water
1 tsp. vanilla extract

1. Remove leaves from butter (save leaves); gradually add sugar, creaming until light and fluffy. Add egg whites two at a time, beating well after each additions.
2. Sift together flower, baking powder and salt; combine milk, water and vanilla. Alternately add dry ingredients and milk mixture to creamed mixture, beginning and ending with dry ingredients; beat smooth after each new addition. Grease and flour two 9″ round or 8″ round layer cake pans.
3. Arrange 10-12 rose geranium leaves, including those saved from the butter) on bottom of each pan. spoon batter over leaves and bake in a 350 degree oven for 30-35 minutes or until done.
4. Cool in pans for 10 minutes. Remove layers from pans and let cool on racks. Gently remove rose geranium leaves from bottom and discard.

Frosting:
1 1/2 cup rose geranium sugar
2 egg whites
1/3 cup cold water
1/4 tsp. cream of tartar
dash of salt

1. Place rose geranium sugar, egg whites, water, cream of tartar and salt in top of double boiler, (do not over heat). Beat 1 minute with electric beater. Place over, but not touching boiling water; cook, beating constantly until frosting forms stiff peaks (about 7 minutes). Remove from boiling water, beat until spreading consistency (about 2 minutes). Frost between layers and spread frosting to cover sides and top of 2 layer cake. Garnish frosted cake with candied rose geranium leaves made by rolling dampened leaves in sugar.

HINT: If this recipe is too time consuming, but you want a special cake, just cover the bottom of a cake pan with the rose geranium leaves and pour batter fro a pound cake, or even a plain white cake, over leaves. Bake and remove leaves from bottom after baking. imparts a wonderful flavor to cakes!

Candied Violets
Candied Violets aer wonderful to top a chocolate cake. They can be used to decorate with fro a garden party or summer wedding shower. These delicate edible confredtctions can be used a sdecorations on cakes or simply put out for nibblers on a glass plate. Both scent adn flavoir are exotic.

1 egg white
perfect biolets and their leaves
granulated sugar

Whip egg white until it is frohy but does not stand in peaks. Gather perfect violets and thier leaves; wash them gently adn quickly in cold water and drip dry.
When dry, dip each vilet or leaf in the egg white and roll it quicky in the sugare to caost evenly, taking care not to get the sugar too thick.
Lay out on wasxe paper to dry well seperated.
In several hours or a day, the blossoms will be quite crisp and can keep for several months without losing fragrance or flavor.
Store in airtight tin, layered between waxed paper.
VARIATIONS: Try using mint leaves or pansies!


 

Lavender Sugar
In a food processor finely chop 2 bablespoons dried lavender flowers. Add 1 cup of sugar. Blend. Store in an airtight container.
A nice addition to your next tea party!

Lavender Cream

1 cup Lavender blossoms
2 cups Whipping cream

Pour whipping cream over fresh cut leavender flowers and leave overnight. Next day remove lavender and whip cream… wonderful on fruit salad or use to frost a cake!

This only touches the bottom of the ice berg! If you are interested in more on edible flowers and recipes, just google it!

Happy Day,
Jean
 

The Art of Meaningful Gift Giving, How to Preserve a Child and some Yummy Market Fresh Recipes

We’re at the time of year when everyone is in a hustle and bustle of the Holidays.  For us the Farmers Market is filled with beautiful gift items and our market friends are all too happy to stop by and pick up that beautiful, one of a kind, hand crafted item to give their loved ones.  There’s an art to gift giving.  Some folks like the idea of gift cards- quick & simple and they don’t have to worry about the ‘did they like it or not?’  Others love the thrill of searching and finding just the right thing for that special person.  Then there are those that take the time to actually create something unique for each individual… and all three are fine! I don’t think there is any wrong way to give a gift, especially when it’s given with love.  We are all different and we need to do what fits our personalities… and those that love us will know that whatever the gift is, it was given with heart. I hope this post will help all of the above and you will find something that helps you in this typically crazy time of year.

Homemade gift tags add a special touch. Use
old greeting cards or seed packets.

Here are some easy to create as well as purchased gift ideas that are special and will last a life time… and won’t get broke and tossed the day after Christmas…

In my previous blog (12/15) I wrote about creating one of a kind beautiful gift ‘baskets’, today I will touch on gifts that can be purchased, but more on the side of Hand Made with Love.  Hope you can all find something useful here to help you through the next few days of trying to find that perfect gift!

*Go to the Farmers Market! Of course I have a very biased opinion here- I’m selling at the Farmers Market and I run one where I have lots of vendors who have great items that would make incredible gifts.  If you want to find one of a kind, hand crafted baskets, bowls, water color paintings, quilts, jewelry, pen & pencil sets, photography, centerpieces, metal work, bird houses, rolling pins and ice cream scoops, we’ve even got gifts for your pets and coffee beans for the stockings… The Old Winery Farmers Market is the place to be.  Check us out at http://www.theoldwinerymarket.com and like us on facebook! You won’t be dissappointed!

*Give a Gift Certificate to a local Nursery in the gift recipiants area. Tell them the certificate is to be used for a tree in honor of the family, the birth of a child, a house warming gift or any other reason you can think of.  Arrange a day when you can all be together in the Spring to plant the tree and have a family bar-b-que.

*Homemade Potpourri:  here are several recipes
What you will need: cellophane bag, ribbon, twisty tie, homemade tag.
“With Love…”  Ingredients: Rosebuds for love, Chamomile for patience, lavender for devotion, marjoram for joy and rosemary for remembrance.  Place 4 cups of mixture in bag, twist and secure with twisty tie, then put pretty ribbon around and attach gift tag, be sure to lable the ingredients on the tag as listed above.
“Herbal Garden” Ingredients: 1 cup EACH: dried parsley, sage, thyme, mint- your choice of scent, cranberries, 2 cup dried rosemary, 10 medium size pine cones.
“For the Love of Lavender” Ingredients: 4 cups dried lavender blossoms, 1 cup EACH: dried ivory globe, blue salvia bloosoms, rose petals, 3 Tbsp. orris root, amaranth blossoms, 4-6 drops lavender essential oil. Mix ingredients and store in a sealed container for 6 weeks before using or giving.
“My Rose Garden” Ingredients: 3 cups dried rose petals- mixed colors, 1 cup rose hips, 7-8 drops of rose essential oil, 12 ivory strawflower heads, 1 cup star anise. Mix all ingredients and store in an air tight container for 4 weeks before using or giving


 

Sunflower Wreaths:  If you saved your sunflower heads like Ryan and I did this Fall (see photo) you can make this easy and beautiful wreath to give your bird feeding loved ones & friends.  This works best with Mammoth or Giant Grey Stripe heads.  Heres how:  Take the sunflower head and cut a hole our of the center- where the stem would have been- about 4″ in diameter; Take some evergreen boughs and make a small bouquet; glue gun or wire it on the sunflower wreath; put a piece of raffia or twine so it can be hung.   

Bird Suet Feeders: Another gift for your bird loving friends.  You can make super cute suet cakes, here’s how:
Ingredients: 1 part Peanut Butter, 2 parts bird seed, 5 parts cornmeal, 2 parts melted lard.
How to:  Melt lard on low heat; add peanut butter, stir till melted in; remove from heat and immediately add remaining ingredients, stir with wooden spoon till evenly mixed.  Line cupcake cups with paper liners; press mixture into cups and place in refrigerator until firm.  Using a thin pencil, press through center to make a hole right through where a wire can be put through so it can be hung.Transfer to plastic bags and keep in freezer. 
When you’re ready to give as gifts, place in cellophane baggies and tie with ribbons. These make cute stocking stuffers.

 
Gift of Food:  Most of us make jams, jellies, relishes or salsa’s each year. Why not give a few as a gift.  If you don’t do this, again you can find these types of goodies at The Farmers Market as well! Hope to see you there! 
If you are interested in making something now, that you can still get ingredients for here a few easy and yummy recipes.
These recipes were taken from Taproot Magazine, Issue 3:: Retreat http://www.taprootmag.com

Lavender Infused Honey5-6 cups fresh or dried lavender flowers, chopped
48 oz. Honey
1 drop lavender essential oil (optional)

Place the flowers in a soup pot. Put the honey over them, packing with a long handled wooden spoon to ensure that all the flowers are covered.
Allow this mixture to sit overnight, or even up to 3 nights, covered with a lid.
Place the pot on very low heat.  When the honey turns to a liquid (just a few minutes), immediately strain into jars.
Press the herbs to release every bit of the honey, and compost eh herbs.
Add the essential oil, if using, and stir.
Cap the jars and sore them in a cabinet



Peppermint Ginger Pancake Syrup1/2 cup fresh peppermint leaves, chopped
1/2 cup fresh ginger, chopped skin is fine
3 cups water
1/2 cup honey

In a large saucepan, combine the peppermint, ginger, and water. Bring to boil, then lower the heat and simmer until the volume has decreased to approximately 1 cup.  this creates a strong, fragrant eat. 
Strain the liquid and return it to the pot.
Add the sweetener, and heat gently until completely blended.
Store the syrup in a 1 pint jar in the refrigerator.





I thought this was cute and wanted to share it here…
“How To Preserve Children”
Take one large grassy field
1/2 dozen or so children, all sizes
3 small dogs, and a few big ones- a cat is fine too!
one narrow strip of brook, pebbly if possible
several large trees for shade… and of course a tire swing on one
a large picnic basket filled with goodies

Mix the children with the dogs and cat, empty them into the field, stirring continually;  sprinkle with field flowers, pour brook gently over pebbles, cover all with a deep blue sky and bake in a hot sunshine.
After done, place under tree, take turns swinging and have a yummy snack.
Enjoy them while they’re little, for they won’t be little long.

Pick up these ingredients at the Farmers Market all year long… we’ve got em’ at The Old Winery!
Thyme Grilled Vegetable

16 baby potato– about 1 quart
1/2 c chicken broth
1/4 c Olive Oil
2 tbsp fresh Thyme, minced
1/2 tsp salt
3 large peppers, sliced– use different colors to make it pretty!
2 c sliced onions

In an un-greased 9×13 inch baking casserole, combine the potatoes, broth, oil, thyme & salt.  Grill, covered over medium heat for about 25 minutes.
Stir in peppers & onions.  Grill 25-30 minutes longer or until vegetables are tender.

Soft Boiled Eggs in a ‘Green’ Nest
1 Bunch of Chard, Kale or Spinach from Garden Gate, stems & ribs discarded
1 1/2 Tbsp. Olive Oil
1/4 tsp Red Pepper
1/2 tsp Sea Salt
1/2 tsp garlic salt
1 Tbsp. fresh snipped Parsley
4 Eggs from Garden Gate

1. Preheat oven to 300 degrees.  Chop your greens into bite size pieces and toss in the oil and seasoning to coat evenly. Spread evenly in the bottom of a 10″x10″ glass baking dish and bake for about 30-40 minutes, till crisp.  Remove from oven and divide into 2 bowls and create a ‘nest’ with a hole in the center.
2. While greens are baking, bring a 2 quart pot of water to a rolling boil and gently lower eggs into water, turn off heat and cover.  Let eggs sit in water for 6 1/2 minutes for soft boiled eggs.
3. Transfer eggs to a bowl of ice water and let sit for about 1/2 minute.  Working carefully and quickly, peel eggs, and place in center of nests.  Season with a bit of sea salt and serve immediately.

Happy Day,
Jean




 

Cooking & Baking with Herbs, Herbs for Pets, Lovely Lavender and Yummy Lavender Recipes

Lavender is one of my favorite herbs.  This is a garden stone I had purchased at the farmers market that sets in it.

Lavender is one of my favorite herbs; although I don’t use it as a culinary herb even though you can, I am partial to it as a lovely hedge about my flower beds.  Evan loves lavender, he will often bring me a bouquet of the sprigs he has picked… so sweet. 

Cooking with Herbs is such a special treat… once you start using fresh herbs and taste the difference from the dried, it will be hard to enjoy them as much in the winter.  Fresh herbs are a culinary delight to the senses and add a flavor that is hard to beat. Many people skip herbs when baking, so here are some yummy ‘Herb Additions’ to your everyday meals along with some baked good recipe’s!
*Make your eggs Italian– add 1 tsp. each of minced fresh oregano, basil and thyme to about 8-10 large eggs before scrambling them. 
*Savory Pancakes; try adding 1 tsp. of fresh sage and 1 tbsp. each of chopped chives and Parmesan cheese to your pancake or crepe batter- roll up thin slices of ham and/or cheese in the finished products!
*Add tarragon with some root veggies by adding 1 tbsp. of minced tarragon to cups each of grated parsnips and grated carrots.  Quickly stir fry the mixture in 2 tbsp. of butter and 1 tbsp. olive oil.
*Spice up those burgers by adding 1 tbsp. each minced fresh chives and parsley to 1# ground beef, along with 1 egg and 1.2 tsp. each salt & pepper before forming into your patties.
*Home brewed Herb Tea is so special- try adding 2 tbsp. of chopped fresh herbs to 2 cups of boiling water; steep for 6-7 minutes; strain herbs and sweeten to your desired liking.
Try 3 cups raspberry leaves to 1 cup lemon balm for a special summer drink.

Lemon Basil Cookies
1/4 cup butter
1- 8oz. pkg. cream cheese, softened
1 egg yolk
1 tsp. lemon juice
1 Tbsp. dried basil
1/2 tsp. lemon rind, grated
1- box Lemon cake mix
1.4 cup sweetened shredded coconut
1/4 cup chopped walnuts

1. Cream butter & cheese; add egg yolk and lemon juice until well blended.
2. Blend in dry cake mix one third at a time; last portion by hand; stir in coconut, nuts, lemon peel and basil.
3. Drop by teaspoons onto a greased cookie sheet.
4. Bake at 350 degrees for 10-15 minutes or until golden in color.

Basil Pound Cake
1/2 pound butter
2 cup sugar
4 eggs
2 cup plus 1 Tbsp. flour
1/2 tsp. salt
1/2 tsp. dry basil, ground fine

1. Cream butter and sugar; beat eggs and blend with creamed mixture; stir in salt and flour beating well; add basil, blending well.
2. pour into a greased, small loaf pan; bake at 350 degrees fro 1 1/2 hours or until a toothpick comes out clean from the center.

Herbs for your best friends, Fido and Kitty! 
*For Fido, grow some fennel; dry the ferns; make a sachet and add in their doggy bed or in their favorite sleeping spot.
*For Kitty, grow a patch of Catnip! Although is it yummy for kitty, it is not for humans- so don’t get excited and make a tea.  Cats will go ‘hog’ wild over it though, so to keep kitty from eating it down to the roots, try putting a homemade box or dome made of chicken wire over the top of the Catnip; secure down to ground with ground staples.  As the catnip grows through the wire, kitty can have a treat without eating it to the ground.
Sorting Through Lavender~
There are dozens of varieties of Lavender as you can see looking through seed catalogs.  There are many shades of purples and even pinks; there are types that are good for edging and others for cutting to use in bouquets. I personally prefer Grosso Lavender for my bouquets.  I like Hidcote for my borders.  True Lavender is not as hardy and I have lost several over the years if not mulched well in the fall and if we had an extremely cold, hard winter.  There are both tender and hardy perennials, so be sure when you purchase your plants or seeds you determine your Hardiness Zone and the plants/seeds. 
*Lavender does well if protected from extreme cold & freezing and harsh winds.  It does best in Zone 5 and above.
*Lavender likes a well drained alkaline soil and full sun.
*Lavender will remain much nicer with regular pruning, otherwise it has a tendency to get a bit leggy depending on your variety.  I never trim back my Hidcote or Grosso.  Hidcote sprawls beautifully over my rock borders while Grosso makes a perfect mound with long, upright bloom spikes just perfect for cutting.
*To harvest it for drying, wait till the buds just open, or you can wait until they’re in full bloom; dry stems in bundles about 1 1/2 inch in diameter, hanging upside down in a cool, airy spot.
*Use it in the laundry~ take a handful of blossoms, securely tie in a linen handkerchief and toss it in the dryer with your clothes- no more ‘fake’ lavender smelling clothes!
*Sprinkle dried lavender stems into the fireplace; as they burn, they’ll delicately scent the air.
   
Lavender isn’t just for sniffing and bouquets; try these special sweet treats and see how tasty this lovely herb can be!

Lavender Sugar
In a food processor finely chop 2 Tbsp. dried lavender flowers, stems discarded.
Add 1 cup of sugar; blend.
Store in an airtight container for up to 1 month.
Sprinkle on top of ice cream, use in tea, add to sugar cookies or sprinkle on vanilla yogurt.

Summer Melons with Lavender Syrup
1/2 cup sugar
1/2 cup water
1/4 cup white grape juice concentrate
2 Tbsp. orange juice
1/4 cup lavender flowers, fresh or dried
4 cups of cubed melons: watermelon, cantaloupe and honeydew

1. Bring water, sugar, juice concentrate and juice to a boil.
2. Reduce heat and simmer 5 minutes, stirring until sugar is completely dissolved.
3. Add flower blossoms; cover and steep for 1 hour.
4. Strain flowers.
To serve, pour cooled syrup over cut melon cubes; toss lightly to coat; serve immediately.

Lavender Cookies
3 1/2 Tbsp. dried Lavender
1 cup butter
3 eggs
2 tsp. baking powder
1 tsp. vanilla extract
2 cup sugar
1/2 cup milk
3 1/2 cup flour
1/2 tsp. baking soda

1. Grind lavender and sugar into a powder in food processor; cream in butter, add sugar and lavender then the beaten eggs; add vanilla.
2. Sift the soda & baking powder into one cup of the flour; add to sugar mixture.
3. Alternate remaining flour with mild to make a soft dough.
4. Use a cookie scoop to form cookies; drop on ungreased cookie sheet; bake at 350 degrees for 8-10 minutes.

Happy Day,
Jean