Lavender and Lace Tea Party Recipes

"Calm and Relaxed"

That's what your guest will be with this Lavender Tea Party Menu.

From its soothing color, tranquil aroma, and mouth watering recipes your our guests will delight in the various ways you’ll incorporate the use of lavender into your menu!

Lavender Lemonade will be a delight on a hot summers day.

Puffs:

• 1 cup water
• 1/2 cup butter
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

In a small saucepan, bring water, butter and salt to a boil.

Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.

Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets.

Bake at 400 degrees F for 25-30 minutes or until golden brown.

Remove to wire racks. Immediately cut a slit in puffs to allow steam to escape. When cool, split puffs open; remove tops and set aside. Discard soft dough from inside.

Filling:

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1 (6 ounce) can crabmeat, drained and cartilage removed
• 1/2 cup shredded Swiss cheese
• 1 tablespoon snipped chives
• 1 teaspoon garlic salt
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper

In a small mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in remaining filling ingredients. Just before serving, spoon filling into puffs; replace tops.

• 1 1/3 cups finely chopped Ham
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1/4 cup salad dressing or mayonnaise
• 3 Tlbs. Sweet pickle relish
• Salt and Pepper, to taste
• Shredded cheese, Swiss or cheddar
• Buttered Bread Slices

Combine all ingredients and mix well. Spread onto buttered bread slices. Cut away all crusts. Cut into triangles. Cover with plastic wrap until ready to serve.

Scones:

• 3 cups all-purpose flour
• 1/2 cup white sugar
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter
• 1 egg, beaten
• 1 cup milk

Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.

Bake 15 minutes in the preheated oven, or until golden brown.

Devonshire Cream:

• 1 c. Heavy whipping cream
• 1/4 tsp. Cream of tartar
• 1/4 c. Powdered sugar
• 1/2 tsp. Vanilla

Beat all ingredients until stiff. Refrigerate and serve with scones and jam.

Lavender Tea Bread

• 3/4 cup milk
• 3 tablespoons finely chopped fresh lavender
• 6 tablespoons butter, softened
• 1 cup white sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Honey Butter:

• 1/2 cup butter, softened
• 1/2 cup honey

Place butter in a small bowl. Gradually add honey, beating constantly, until desired thickness is attained.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan or a bunt pan.

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. 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 Bunt pan, greased and floured.

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.

Filling:

• 1 pkg. (3 ½ oz.) vanilla pudding
• 2 cups milk, whole or 2%
• 1/2 tea. Vanilla extract

Cook pudding according to directions on box, also adding vanilla extract. Cover and chill.

Pastry:

• 1/2 cup butter
• 1 cup water
• 1/8 tsp Salt
• 1 cup all-purpose flour
• 4 eggs

Heat butter, water and salt in a heavy saucepan on medium-high heat until mixture comes to a boil. Then reduce heat to low. While stirring constantly slowly add flour until mixture forms a ball.

Tip: Start out stirring flour in with a whisk to avoid lumps, then switch to a large spoon)

Allow pastry to cool for a few minutes. Add eggs 1 at a time, beating well after each addition.

Tip:Make sure the pastry is not too hot for the eggs-you don’t want them to “cook” when you put them in)

Preheat oven to 400 degrees. Grease a baking sheet. Drop pastry dough into 12 mounds, about 3-4 inches apart. Spread each mound into a 4” x ½” rectangle, forming dough o top and rounding edges. *Bake for 30 to 35 minutes or until golden.

Remove from oven; with a sharp knife make a split on the side of each éclair. Reduce temp. to 375 degrees and bake for another 10 min. Transfer éclairs to a wire rack to cool completely.

Frosting:

• 2 Tlb. Butter
• 2 oz. (2 squares) semisweet chocolate
• 1 cup powdered sugar
• 1 Tlb. Milk, whole or 2%
• 1 tea. Vanilla extract

Heat butter and chocolate over low heat, stirring constantly with wick until melted. Remove from heat.

Stir in sugar, milk, and vanilla until smooth.

Slice éclairs in half. Spoon 1 Tlb. Of filling into each bottom half and replace tops.

Frost tops of éclairs with chocolate frosting. Makes: 12 mini éclairs

Tip: Use a pre-made Rich Chocolate Frosting to cut corners!

• 1 1/2 cups butter, softened
• 2/3 cup white sugar
• 1/4 cup sifted confectionary sugar
• 2 tablespoons finely chopped fresh lavender
• 1 tablespoon chopped fresh mint leaves
• 1 teaspoon grated lemon zest
• 2 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt

In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy.

Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended.

Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour. Roll out dough on a lightly floured surface about 1/4 inch thick. Dip cookie cutter into flour before cutting to avoid sticking. Place on cookie sheet and bake at 350 until golden brown. Place on wire rack to cool. Store in an air tight container.

• 1 tray ice cubes
• 1/4 cup dried lavender
• 2 cups boiling water
• 3/4 cup white sugar
• 8 lemons
• 5 cups cold water, or as needed

Place ice cubes into a 2 quart pitcher. Place the lavender into a bowl, and pour boiling water over it.

Allow to steep for about 10 minutes, then strain out the lavender and discard.

Mix the sugar into the hot lavender water, then pour into the pitcher with the ice.

Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if desired.

Place one sprig of a clean lavender blossem into tall glass. Add crushed ice, pour lemonaid over ice and serve.

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