Cashmere Apron

lavender lemon bites

lavender lemon bites

Summer was definitely in the air this past Mother’s Day weekend. After a few weeks of May gray, Saturday dawned hot and sunny. I had been waiting to bake with the lavender sugar I picked up on my last visit to Ojai. While kids were swimming in the backyard and playoff basketball was being watched upstairs in the man cave, I whipped up these Lavender Lemon Bites and served them poolside with fresh blackberries and lemon zinger sun tea dusted with just a bit of the lavender sugar. They were so good I can’t wait to use the lavender sugar again…next on the list…mini lavender pound cakes with vanilla bean ice cream.

Ingredients for Crust
1 cup sifted flour
1/2 cup butter (I slightly melted mine)
1/4 cup confectioner’s sugar
Ingredients for Filling
2 eggs
1 cup lavender sugar
1/2 teaspoon baking powder
1/4 tsp salt
2 Tb fresh lemon juice
powdered sugar for garnish
1/2 to 1 tsp lavender for garnish

Crust: Preheat oven to 350 degrees. Blend together the above ingredients and pat into a buttered 8″ x 8″ pan. Bake at 350 degrees for 15 minutes.

Filling: Mix together eggs, lavender sugar, baking powder, salt and lemon juice and pour evenly over the hot crust. Return the pan to the oven and bake an additional 25 minutes. Cool in the pan. Cut into small bite-sized pieces and place on parchment paper. Sift powdered sugar over the top and sprinkle lightly with lavender buds.
Additional lavender recipes and products can be found online at New Oak Ranch in Ojai, California.

tropical muffins with coconut topping

Muffin Ingredients
1 1/3 cups all-purpose flour
1 cup regular oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mashed ripe banana
1 cup low-fat buttermilk
1/2 cup packed brown sugar
2 Tb canola oil
1 tsp vanilla extract
1 large egg
1/2 cup canned crushed pineapple in juice, drained
1/3 cup flaked sweetened coconut
cooking spray

Muffin Topping
2 Tb flaked sweetened coconut
1 Tb finely chopped macadamia nuts
1 Tb granulated sugar
1 Tb regular oats

Preheat oven to 400 degrees.

To prepare muffins, lightly spoon flour into dry measuring cups; level with knife. Combine flour and next 4 ingredients in a large bowl. Make a well in the center of flour mixture. Combine banana and next five ingredients in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, 1/3 of the coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.

To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.

Sprinkle about 1 tsp of topping over each muffin. Bake at 400 degrees for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins immediately; place on wire rack to cool.

Yield: 1 dozen muffins

Courtesy of Cooking Light magazine