Recipes


Lavender Lemonade


Basic Lemonade
3 Lemons Juiced
1/2 cup Sugar
3 cups cold Water

Mix the sugar and water,
and the juice of the lemons
(save a few lemon slices for garnishing)

Set in the fridge to chill

Lavender Infusion
1 tsp - 1tbs.. Dry Lavender Buds (I like a stronger infusion so I use 1 tbs)
1/2 cup Boiling Water

Pour water over Lavender Buds and let steep a couple hours
Strain
Pour infusion into Lemonade
Pack with ice
Garnish and enjoy:-)

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Lavender Sugar


1 Tbs. Lavender Buds (organic)
2 cups sugar (I used organic unbleached sugar)

Grind the Lavender with 1 Tbs sugar
in a spice grinder until fine...

stir into the remaining sugar...

Let it stand 3 days before using...
the flavor will keep for 6 months...

It is good for baking, sprinkling
and sweetening drinks...


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Chocolate Zucchini Cake



 In a bowl mix together...

3 c Flour
1.5 tsp baking powder
1 tsp baking soda
1 tsp salt

set aside
.........................................................
In an electric mixer mix together
4 eggs (I am vegan and used Ener-G egg replacer)
3 c sugar
3 (1 oz) unsweetened chocolate squares (melted)
1.5 c vegetable oil


add flour mixture... till just mixed
(it may seem dry at this point, the zucchini will correct that)
.........................................................
Fold in

3 c zucchini grated
1 c chopped pecans
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pour into a greased and floured bunt pan
(I used baby bunt pans :-)

Bake at 350 degrees for 75 minutes...

Let cool and sprinkle with powdered sugar
Enjoy!
   
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