Tea for Insomnia

20g dried Californian poppies
15g dried passionflower
10g dried wood betony
5g dried lavender flowers

Californian poppy is a sedative herb, which is far less powerful than and has a different effect from the opium variety. Store the mix in a dark jar until needed, then make by adding 1 teaspoon of dried mixture to 600ml of hot water.

Lavender Herb Tea

1 tsp dried lavender flowers
1 tsp dried chamomile flowers
1 tsp green tea leaves

Mixed dried herbs together well. Then add mixture of dried herbs to 4 cups of boiling water and let steep till desired flavor is achieved.

Mint & Lavender Tea

2 tsps dried lavender flowers
1 tsp dried mint leaves

Mix dried ingredients well. Then add mixture to 4 cup of boiling water and let steep till desired strength and flavor is achieved.

Lavender Verbena Tea

1 cup lemon verbena
3 tbs lavender flowers

Mix the herbs thoroughly, and store in an air tight container. For a cup of tea, use 1 tsp in a cup of boiling water. Steep for 5 minutes and strain out the leaves. Enjoy with a bit of honey.

Lavender Tea Bread
Makes 12 Servings
3/4 cup milk
3 tbs finely chopped fresh lavender
6 tbs butter, softened
2 eggs
2 cups all-purpose flour
1 1/2 tsps baking powder
1/4 teaspoon salt

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.
2. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
3. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
4. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.

Lavender Wine

-The simplest drink of all - 
just pop 4-10 lavender buds from a fresh flower head and let them float in your chilled wine.

Chocolate Chip Cookies with Lavender

These cookies are legendary with Magdalena and her family!

            1+1/4 cups butter or margarine

            1+1/2 cups white sugar

            ½ cup lavender sugar

            2 eggs

            2 teaspoons vanilla

            2 cups flour

            ¾ cup cocoa

            1 teaspoon baking soda

            ½ teaspoon salt

            ½ cup chopped nuts

            1 cup chocolate chips

Preheat the oven to 350 degrees.  Do not grease the cookie sheets. 

Cream butter with sugars.

Add eggs and vanilla and mix.

Combine the flour, baking soda, salt and cocoa, and add to the butter-egg mixture.  Whip well about 1 minute.

Add nuts and chocolate chips.  Mix well, spoon plum-sized balls of dough onto the cookie sheets about 3 inches apart.

Bake 12-15 minutes until the cookies look puffy with cracks on top. Do not over bake.

Cool 1 minute on the cookie sheet, then transfer to a cooling rack until firm.  They keep well stored in airtight containers in a cool place.

Lavender-Infused Vinegar

2 cups red wine vinegar
2 tablespoons fresh or dried lavender blossoms

Bring vinegar and lavender blossoms to a boil in a stainless steel pot. Remove from heat and allow to steep 15 minutes.

Strain into a glass container that has been chilled in an ice bath, preferably a jar with a lid. Store and use as needed.

Herb and Lavender Rolls

Source: Country Living

Herbes de Provence, a traditional French herb blend that usually includes rosemary, thyme, marjoram, sage, summer savory, and lavender, is the fragrant and flavorful surprise tucked between the layers of these rolls. If you like, make them even more aromatic by adding more lavender.

12 servings (24 rolls)

6 cups bread flour
2 packages (1 1/2 tablespoons) active dry yeast
2 teaspoons salt
2 1/2 cups buttermilk
1 teaspoon baking soda
1/2 cup butter
1/4 cup plus 2 tablespoons herbes de Provence
1 teaspoon chopped lavender flowers (optional)

Make the dough: In a large bowl or food processor fitted with a metal blade, combine flour, yeast, and salt.

In a small bowl, stir buttermilk and baking soda together. Use a wooden spoon to stir the liquid into the flour mixture or, with the processor running, gradually add the buttermilk mixture to the dry ingredients. Process until a soft, supple dough forms or, on a lightly floured surface, knead dough by hand until smooth - about 15 minutes.

Form dough into a ball. Lightly oil a large bowl, place dough in it, and cover with plastic wrap. Let rise until doubled - about an hour.

Form the rolls: Lightly spray two 12-cup muffin tins with vegetable-oil cooking spray and set aside. Punch the dough down and place on a lightly floured surface. Divide dough in half and pat the dough into two 6-inch squares, cover with a clean towel, and let rest for 10 minutes.

In a small saucepan, melt the butter. In a small bowl, mix the herbes de Provence and the lavender flowers, if using. With a lightly floured rolling pin, shape 1 square of dough into a 12 x 24-inch rectangle. Using a pastry brush, coat the dough with half of the melted butter and sprinkle with 1/2 of the herb mixture. Using a sharp knife or pizza wheel, cut the dough along the 24-inch length into six 12-inch-long, 2-inch-wide strips. Stack the 6 strips, butter side up, and cut each into twelve 2-inch square stacks. Pinch one side each of the 12 dough stacks together and place, pinched end first, into a muffin tin. Repeat, using remaining square of dough. Lightly cover with towel and let rise until doubled in bulk -- about 45 minutes. Preheat oven to 450 degrees F.

Bake the rolls: Place rolls on the middle rack of the oven and bake until golden brown - 15 to 20 minutes. Remove immediately from the muffin tin and cool on a wire rack. Serve warm.

Nutrition information per serving: protein 4.7 g; fat 4.4 g; carbohydrate 21.7 g; fiber .84 g; sodium 258 mg; cholesterol 11.2 mg; calories 145

La Mansión del Rio's Lavosh

Dough:
2 1/2 lbs. (about 8 C.) all-purpose flour
1 lb. (about 3/4 C.) whole wheat flour
1/4 C. powdered sugar
1 T. sugar
2 T. salt
1/4 C. shortening
4 C. water

Toppings:
grated Parmigiano-Reggiano cheese
poppy seeds or black or white sesame seeds or cumin seeds Dried herbs such as oregano or marjoram
fresh herbs such as rosemary leaves, marjoram and lavender
cayenne pepper
fresh chopped garlic
sea salt and pepper

In a large bowl, combine both flours, powdered sugar, sugar and salt; mix in shortening. Add water and mix and knead the dough until it's smooth and supple, about 6 to 8 minutes. Divide into 12 (8-ounce) portions, shape each piece into a ball, flatten into a disk, wrap tightly in plastic wrap and refrigerate overnight or at least 2 hours.

Preheat oven to 400°F. Remove dough from refrigerator and flatten one piece with your hand on a floured work surface. Using a rolling pin, roll out as thinly as possible into an oval shape, dusting the surface as needed. (Alternatively, use a pasta machine to roll out the dough to attain a very thin sheet of dough.) Lightly oil the back of a cookie sheet or spray it with cooking spray.

Drape the thin sheet of dough over the back of the oiled pan. Brush with olive oil. Sprinkle with your choice of toppings such as cheese, seeds, fresh or dried herbs, garlic, cayenne, sea salt and pepper. Repeat with remaining pieces of dough.

Bake one at a time in preheated oven until deep golden brown and crisp. The time needed will depend on the thickness of the dough.

Cool and serve, breaking it into crisp shards.

Note: Recipe may be divided in half or quartered.

Makes 12 breads.

Triple Lavender Strawberry Shortcake

For strawberries:
2 pints fresh strawberries
Lavender or plain sugar as needed
Three or four fresh lavender sprigs or 1 Tbsp. dried lavender*

Several hours before serving, clean and slice berries into large bowl. Sweeten to taste with sugar and add lavender sprigs. Lightly crush berries with masher. Let sit at room temperature until serving time to release juices. Remove lavender sprigs before continuing. (*If using dried lavender, secure it in a tea strainer or cheesecloth pouch. Add to strawberries after mashing. Taste mixture occasionally, and remove lavender if flavor becomes strong enough.)

For shortcake:
1 package California Lavender Scone Mix
1/2 C. water
Prepare scone mix according to directions, using entire contents on package.

Or try this traditional shortcake version:
2 cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
3 tablespoons regular or lavender sugar
1 tablespoon dried lavender
½ cup (1 stick) cold butter
6 oz. milk, half & half, or cream

Preheat oven to 450.

In a food processor, mix the flour, salt, baking powder, sugar and lavender. Cut butter into 8 chunks and add to the processor. Pulse to cut in the butter until mixture has the consistency of coarse crumbs. Do not overprocess. Add the liquid and process just until dough comes together. Turn out onto lightly floured surface and gently knead two or three times.

Pat dough out into circle about 1/2-3/4 inch thick. Brush top with milk and sprinkle additional sugar on top. Transfer to baking sheet and bake for 15 minutes or until golden brown. Remove from oven, let cool on rack, then slice horizontally in half.

Lavender Crème Chantilly:
1 C. heavy whipping cream
2 Tbsp. lavender sugar
1/4 tsp. vanilla extract

Combine all ingredients in large bowl. Whip with standing or hand mixer or whisk until soft peaks form.

To assemble:
Put bottom on shortcake on serving plate. Top with 3/4 of strawberries. Drizzle some strawberry juice over cut side of shortcake top, then place it atop strawberries. For presentation, garnish with Lavender Chantilly and fresh lavender sprigs.

To serve:
Slice and serve with spoonful of reserved strawberries, large dollop of Lavender Crème Chantilly and fresh lavender sprig.

Fresh Fruit & Lavender Cream

Pour 1/2 cup Lavender Syrup over fresh cut summer fruit--peaches, nectarines, etc. and allow to blend for 1/2 hour.

To make cream, add two tablespoons Lavender Syrup to 1 cup heavy cream.  Whip cream to soft peaks and serve over fruit. Garnish with fresh lavender flowers.

Lavender Syrup

1 cup sugar
1 cup water
1/4 cup dried lavender

Combine the sugar, water and lavender. Bring to a boil, then simmer uncovered for 10 to 15 minutes.  Remove from heat and allow to cool.

Leave the lavender in the syrup until cool and then strain.  Keep the syrup refrigerated until needed.