- 2 cups sugar
- 1/2 cup sliced almonds
- 1 tablespoon plus 1 teaspoon dried lavender flowers
- 1 cup butter
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup (8 ounces) sour cream
- 1/4 cup half-and-half cream
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 teaspoons boiling water
- 3/4 cup confectioners’ sugar
- Additional dried lavender flowers, optional
- Grease a pan and sprinkle with sugar; set aside.
- Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
- In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a small bowl, combine sour cream and half-and-half.
- Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
- Pour into prepared pan. Bake at 350° for 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners’ sugar and enough infused water to achieve desired consistency; drizzle over cake.
- Garnish with additional lavender if desired.
Original Recipe posted at: https://www.tasteofhome.com/recipes/almond-lavender-cake/
- 2 pounds plums, halved, pitted and cut into wedges
- 1/3 cup sugar
- 2 cinnamon sticks
- 1/2 cup sugar
- 3/4 cup flour
- 1/2 cup oats
- 1/2 cup chilled unsalted butter
- 3/4 cup sliced/chopped almonds
Heat over to 350 degrees. Mix plums with 1/3 cup sugar. Put the 2 cinnamon sticks on the bottom of a baking dish. Arrange the plum and sugar mix spreading evenly on top of the cinnamon sticks.
For the topping, mix flour, 1/2 cup sugar, oats in a bowl. Cut the butter stick in small pieces and add to the bowl mixing well. Add almonds and mix well. Sprinkle crumb topping on top of fruit mixture. Bake until the topping is golden brown. Approximately 50 minutes to an hour.
Serve crumble in a bowl with vanilla ice cream.
- 1 box puff pastry sheets (2 sheets)
- 1 can Nestle’s table cream
- 1 can condensed milk
- Confectioner’s sugar
Unfold the 2 pastry sheets. Place them onto baking sheets. Prick the pastry thoroughly with a fork. Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool for 30 minutes. Cut them in the desired shape and set them on a deep baking dish. In this case every sheet was cut in 3 pieces and set in 3 groups of 2 layers.
Mix the table cream with the condensed milk. Pour on pastry sheets. Add strawberries. Sprinkle sugar on top. ( I added milk’s mix and strawberries also between the layers of pastry sheets). Put in the fridge before serving.
- 3 cups fresh strawberries (cut in tiny pieces or pureed with a fork)
- 2 cups sugar
- 1 bag peptin
- 1/4 cup lemon juice
Put strawberries in a pot. Separately measure the 2 cups of sugar and take 1/4 cup of sugar out. Mix that 1/4 cup of sugar with peptin. Pour the sugar/peptin mix on top of strawberries and bring them to a boil. Add remaining sugar and mix. Add 1/4 cup of lemon juice. Mix well. Bring to a boil again. Let them set for a couple of minutes.
Put the jam in a jar and refrigerate.