OT: lavender pound cake

I think it was stars who posted this last year. I buy the lavender from
Rona Barrett's web site. The cake itself would be delicious even without
the lavender.
LAVENDER POUND CAKE
½ cup sugar
1 ½ tablespoons dried lavender blossoms
4 eggs
2 sticks unsalted butter
¾ cup sour cream
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
1 tablespoon vanilla
1 teaspoon finely shredded lemon peel
1 cup sifted powdered sugar
1 tablespoon melted butter
3–4 tablespoons fresh lemon juice
Blend ½ cup sugar with the lavender blossoms in the Cuisinart. Let the
eggs, sour cream and butter rest at room temperature for thirty minutes.
Set oven to 325 degrees. Grease two 8x4 loaf pans
Mix the dry ingredients.
In a large bowl beat the lavender sugar, granulated sugar, 1 cup butter,
and vanilla at a high speed for 3–4 minutes.
Add the eggs one at a time at medium speed.
Alternately add the flour and sour cream at a low speed, mixing after each
addition.
Stir in the lemon peel
Pour into the two pans and bake for 45 minutes. Cool for 10 minutes on a
rack before removing from the pans.
To serve mix the powdered sugar, butter and lemon juice and drizzle over
the tops of the cakes. Serve

I think it was stars who posted this last year. I buy the lavender from Rona
Barrett's web site. The cake itself would be delicious even without the lavender.

I think it was stars who posted this last year. I buy the lavender from
Rona Barrett's web site. The cake itself would be delicious even
without the lavender.

LAVENDER POUND CAKE
½ cup sugar
1 ½ tablespoons dried lavender blossoms
4 eggs
2 sticks unsalted butter
¾ cup sour cream
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
1 tablespoon vanilla
1 teaspoon finely shredded lemon peel
1 cup sifted powdered sugar
1 tablespoon melted butter
3–4 tablespoons fresh lemon juice
Blend ½ cup sugar with the lavender blossoms in the Cuisinart. Let the
eggs, sour cream and butter rest at room temperature for thirty minutes.
Set oven to 325 degrees. Grease two 8x4 loaf pans
Mix the dry ingredients.
In a large bowl beat the lavender sugar, granulated sugar, 1 cup butter,
and vanilla at a high speed for 3–4 minutes.
Add the eggs one at a time at medium speed.
Alternately add the flour and sour cream at a low speed, mixing after
each addition.
Stir in the lemon peel
Pour into the two pans and bake for 45 minutes. Cool for 10 minutes on
a rack before removing from the pans.
To serve mix the powdered sugar, butter and lemon juice and drizzle over
the tops of the cakes. Serve

"ahmward" <nospam.ahmw...@yahoo.com> wrote in message
news:rLydnbPcfdFT6QHenZ2dnUVZ_tSdn...@giganews.com...
**It sounds delicious but I can not take credit – I have definitely never
tried this recipe before. If I wasn't in the process of moving countries
I'd try it today (stuff is in boxes in more than one location)!
I can, however, provide a link to one of my all time favorite cookie
recipes
if anyone is looking for a cookie recipe.

"stars" <st...@vzavenue.net> wrote in message
news:405mtlF18jn1...@individual.net...

Please – cookie recipes are always welcome!

"jrogow" <jro...@newsguy.com> wrote in message
news:dnk9um02...@news3.newsguy.com...
<snip>
I can, however, provide a link to one of my all time favorite cookie
recipes
if anyone is looking for a cookie recipe.
I have received rave reviews and many many requests for the recipe every
time I have made these cookies. There is just something about the
combination of flavors that works really well. From experience I would
say
the following: make sure the chocolate you use is reasonably
dark/bittersweet, even if you usually prefer milk chocolate. If you use
semi–sweet chocolate chips the cookies will be too sweet. The dark
chocolate serves as contrast to the sweetness of the cherries and toffee
bits. I am sometimes asked where to find the toffee bits – they are in
the same area of the grocery store where baking chips are found and are
sold
under the name Skor or Heath. Beware – toffee bits contain almonds so
nut
allergy sufferers should avoid these cookies.
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1253&search=true&resultNo=10

"stars" <st...@vzavenue.net> wrote in message
news:406eb7F18q24...@individual.net...
Thanks, much as I loathe MS, the recipe looks delish!

I used 5 recipes from the special christmas cookie issue of MS Living.
They were VERY easy and got rave reviews. I made the cocoa black
pepper crisps, orange–espresso crisps, black currant cookies, peanut
butter–oatmeal–chocoloate chips, and also lime meltaways.
All could be frozen, and most were ones you rolled into a log and
sliced!
NM

"Nanm" <morris....@gmail.com> wrote in message
news:1134503207.180237.196...@f14g2000cwb.googlegroups.com...
The recipe I posted the link to is like that, too – you roll it into a log
and slice. Also, it freezes well. I have made a double recipe and frozen
some of the "logs". When I baked them a few weeks later they were just as
good as the ones that had been baked right away.
–stars

"jrogow" <jro...@newsguy.com> wrote in message
news:dnl3k00...@news2.newsguy.com...
Believe, me, it's one recipe that is worth looking past your loathing
for.... : )

"stars" <st...@vzavenue.net> wrote in message
news:406k93F18qfj...@individual.net...
I'm considering doing this recipe with dried cranberries, too – maybe with
white chocolate . . .

"stars" <st...@vzavenue.net> wrote in message
news:40beelF18tlo...@individual.net...
I made the cookies you recommended, stars, and they were GREAT! Thanks!
Smokey

"jrogow" <jro...@newsguy.com> wrote in message
news:dnmouq02...@news3.newsguy.com...
I think the dried cranberries would be fabulous! White chocolate could
work well with the cranberries b/c the tartness of the cranberries would
balance the sweetness of the white chocolate. I think doing white
chocolate
with the cherries might make the recipe too sweet. Great idea – I think I
will borrow it!