Type what you have

Ingredients

• ✓ lavender flower
• milk
• white sugar
• egg yolk
• heavy cream

Instructions

1. 1 Heat milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat; infuse lavender for about 20 minutes. Remove and discard flowers.
2. 2 Beat sugar and egg yolks together in a large bowl; whisk in lavender-infused milk, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan; heat over low heat, whisking constantly, until mixture thickens and coats the back of a spoon, 7 to 10 minutes. Remove from heat; cool slightly, about 5 minutes. Stir in heavy cream. Transfer mixture to a bowl; chill in the refrigerator at least 4 hours.
3. 3 Pour mixture into an ice cream maker and freeze until it reaches "soft-serve" consistency according to the manufacturer's instructions. Transfer to an airtight lidded container; cover the surface with plastic wrap and seal. Freeze ice cream at least 2 hours to overnight.

By Syd

Ingredients

• ✓ lavender flower
• peach
• white sugar
• water
• lemon juice

Instructions

1. 1 Place peaches and sugar in a blender or the bowl of a food processor; purée until smooth. Transfer purée to a large bowl; stir in lavender blossoms until incorporated. Let stand at room temperature for 2 hours.
2. 2 Stir water and lemon juice into purée mixture until well combined; refrigerate until cold, about 2 hours.
3. 3 Pour chilled purée mixture into a 6-quart ice cream maker and freeze according to manufacturer’s instructions. Transfer to an airtight container and store in the freezer until firm or desired consistency.

By The Magpie

Ingredients

• ✓ lavender flower
• water
• water
• lemon juice
• sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Place lavender in a pitcher; pour boiling water over the lavender. Cover with plastic wrap and allow lavender to steep for 10 minutes; strain and discard lavender from water and return water to the pitcher.
3. 3 Add cold water, lemon juice, and sugar to the pitcher; stir until sugar dissolves. Refrigerate until serving.

By Jennifer K

Ingredients

• ✓ lavender flower
• water
• lemon juice
• sugar
• hibiscus petal

Instructions

1. 1 Mix 3 cups water and lemon juice together in a large pitcher. Refrigerate until chilled.
2. 2 Bring remaining 3 cups water, sugar, lavender, and hibiscus to a boil in a medium saucepan. Reduce heat to medium-low and simmer for 10 minutes, then cool.
3. 3 Strain lavender-hibiscus liquid through a sieve into a pitcher; discard solids. Stir lemon water into lavender-hibiscus liquid. Refrigerate until cold.

By BobbieLynn

Ingredients

• ✓ lavender flower
• heavy cream
• half and half
• honey
• egg
• salt

Instructions

1. 1 Heat heavy cream, half-and-half, honey, and lavender flowers in a heavy 2-quart saucepan, stirring occasionally, until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.
2. 2 Strain cream mixture into a bowl using a fine-mesh sieve; discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot, about 5 minutes.
3. 3 Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.
4. 4 Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reads 175 degrees F (80 degrees C) on an instant-read thermometer, about 5 minutes.
5. 5 Pour custard through a fine-mesh sieve into a bowl. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, for at least 3 hours.
6. 6 Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.

By Evermore

Ingredients

• ✓ lavender flower
• all-purpose flour
• white sugar
• baking powder
• butter
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper and grease the paper.
2. 2 Whisk flour, sugar, and baking powder in a bowl. Stir butter and egg into flour mixture until smooth. Add vanilla extract and lavender; gently mix until thoroughly combined.
3. 3 Drop cookie dough by tablespoon about 2 inches apart onto the prepared baking sheet.
4. 4 Bake in the preheated oven until cookies are fragrant and edges turn light golden brown, 10 to 15 minutes.

By Heidi

Ingredients

• ✓ lavender flower
• cooking spray
• all-purpose flour
• whole wheat flour
• sugar
• baking powder
• salt
• banana
• milk
• canola oil
• egg
• blueberry

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
2. 2 Combine all-purpose flour, whole-wheat flour, sugar, baking powder, lavender, and salt together in a bowl. Mix bananas, milk, canola oil, and egg together in a separate bowl. Add banana mixture to flour mixture; stir until just combined. Fold in blueberries. Spoon batter into prepared muffin tin.
3. 3 Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack.

By Suzanne Hale

Ingredients

• ✓ lavender flower
• ✓ lavender flower
• butter
• white sugar
• egg
• all-purpose flour
• colored sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar. Mix in the lavender flowers and the flour. Drop batter by teaspoonfuls onto cookie sheets.
3. 3 Bake 15 to 20 minutes, or until golden. Remove cookies to cooling racks, and sprinkle with decorative sugar and additional lavender flowers if desired.

By Diane Dahnert

Ingredients

• ✓ lavender flower
• butter
• sugar
• egg
• egg yolk
• lemon zest
• vanilla extract
• all-purpose flour

Instructions

1. 1 Beat butter and sugar in the work bowl of a stand mixer until mixture is creamy; beat egg, egg yolk, lemon zest, lavender, and vanilla extract into butter-sugar mixture at low speed. Beat flour into moist ingredients, 1 cup at a time, to make a workable dough. Form dough into a ball, cover with plastic wrap, and refrigerate for 3 hours.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Roll dough out on a floured work surface to a thickness of about 1/8 inch. Cut dough into shapes using cookie cutters and place cookies onto baking sheets.
4. 4 Bake in the preheated oven until firm, 9 to 10 minutes. Allow cookies to cool on sheets for 2 to 5 minutes before transferring to wire racks to finish cooling.

By steveblair

Ingredients

• ✓ lavender flower
• whole wheat flour
• steel cut oat
• brown sugar
• flax seed
• chia seed
• dandelion blossom
• vanilla
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line with parchment paper.
2. 2 Combine flour, oats, brown sugar, flax, chia seeds, and dandelion petals in a bowl. Crush lavender flowers with fingers; add to flour mixture. Stir in vanilla extract and enough water to create a moist dough that holds together when squeezed. Portion dough into 6 cookies and arrange on prepared baking sheet.
3. 3 Bake in preheated oven until cookies are dry and fragrant, about 10 minutes. Allow to cool before removing from baking sheet.

By Danielle Monique Cade

Ingredients

• ✓ lavender flower
• baking soda
• lemon yogurt
• all-purpose flour
• white sugar
• baking powder
• butter
• butter
• egg
• lemon zest
• butter
• white sugar

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Stir baking soda and yogurt together in a bowl.
3. 3 Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
4. 4 Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.
5. 5 Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
6. 6 Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.
7. 7 Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.

By Marilyn

Ingredients

• ✓ lavender flower
• banana
• white sugar
• butter
• vegetable shortening
• egg
• orange zest
• orange peel
• nutmeg
• vanilla extract
• all-purpose flour
• baking powder
• bitter chocolate
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan and line with parchment paper.
2. 2 Beat banana, sugar, butter, and shortening together until smooth; mix in eggs. Stir fresh orange zest, dried orange peel, nutmeg, and vanilla extract into mixture. Gradually stir flour into moist ingredients. Fold chocolate and lavender into batter. Spoon batter into prepared loaf pan. Sprinkle coarse sugar crystals over batter.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.

By Lynn A Jaskowiak

Ingredients

• ✓ lavender flower
• rosemary
• fennel seed
• savory
• thyme
• basil
• marjoram
• parsley
• oregano
• tarragon
• bay powder

Instructions

1. 1 Gather all ingredients.
2. 2 Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl.
3. 3 Add savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder to the bowl; stir well. Store in an airtight container between uses.

By Mariposa

Ingredients

• ✓ lavender flower
• herbes de provence
• chicken leg
• chicken thigh
• olive oil
• garlic
• chicken stock
• honey
• lemon
• thyme
• cornstarch

Instructions

1. 1 Rub the herbes de Provence into the chicken legs and thighs.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.
6. 6 Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.
7. 7 Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.

By Cambria_Mae