Lavender Honey Ice Cream

I found this amazing recipe for lavender honey ice cream on the Betty Crocker Website and it doesn't disappoint!

Ingredients 

4 cups of whole milk 

1 Tablespoon dried lavender 

6 egg yolks 

1 cup of sugar

1/3 cup of honey

Directions

In 3-quart saucepan, heat milk and lavender over medium-high heat until bubbles begin to form around edge of pan (do not boil). Remove from heat; let stand at least 15 minutes.

In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until pale and creamy. Add honey; beat until blended.

Strain milk through fine-mesh strainer to remove lavender; discard lavender. Stir milk into egg yolk mixture. Return to saucepan. Cook over medium-low heat until mixture thickens and coats back of spoon. Remove from heat; cool completely.

Place saucepan in refrigerator until cold, about 2 hours. Pour mixture into ice-cream freezer and freeze according to manufacturer’s directions.

Lavender Lemonade

I got this lavender lemonade recipe from Lauren Conrad's Website and I must say it's a keeper! This drink is refreshing and tasty perfect for a summer day! 

 Ingredients:

• 1 cup sugar
• 1 cup water
• 1 cup fresh lemon juice
• 4 cups cold water
• 3 Tbsp. dried lavender (for culinary use)
• ice cube tray

Instructions: 

1. First, boil enough water to fill an ice cube tray. Boiling the     water makes your ice cubes turn out clear, so that you will     be able to see what’s inside of them. This is one of my           favorite kitchen tricks.

2. Let water cool, then fill tray half way. Freeze. Once frozen,     place sprigs of dried lavender in each cube and fill to the       top with water (using mint leaves works well, too). Freeze     until all cubes are completely frozen.

3. In a medium pot, combine 2 ½ cups of water with sugar         and dried lavender. Bring to a boil, reduce heat, and             simmer 5 minutes. Cover, and let stand one hour.

4. Strain out the lavender by pouring your mixture through a     strainer into a large jug. Add lemon juice and additional         water. Stir your mixture.

5. Refrigerate until cold, and serve with lavender ice cubes.

Lemon Garlic Chicken

I found this recipe on The Fresh Market Website and I am glad I did! This is dish is simple and light, perfect for a summer evening. Enjoy!

Ingredients

·         1/2 stick butter

·         4 boneless, skinless chicken breasts

·         4 cloves of garlic, crushed

·         1/2 cup chicken broth

·         1/2 cup white wine

·         3 tablespoons lemon juice

·         dried basil, to taste

      Preparation 

Melt butter in a large skillet or 2 smaller ones over medium high heat. Season rinsed and dried chicken breasts with salt and pepper. Sauté 3-4 minutes on each side to brown, adding garlic during last 2 minutes. Add stock, wine, and lemon juice; bring to a boil. Reduce heat, cover, and simmer 15-20 minutes until chicken is barely pink in the center. Remove from pan and keep warm. Turn up heat (combine liquids from 2 skillets) and bring to a boil, add herbs and simmer for 2 minutes. Season to taste.

Meanwhile, cook angel hair pasta al dente, about 3 minutes. Drain and toss into liquid-herb sauce. To serve, divide pasta among plates. Top with your choice of prepared vegetables. Add chicken breasts either whole or sliced and fanned along edge of pasta.

Lemon Cream Cake

I LOVE Olive Garden's lemon cream cake! So I am very happy I came across this recipe for Lemon cream cake. It so light and refreshing a perfect spring/summer recipe that is sure to be a hit! I know it was with my family because there weren't any leftovers!

 

 

 

 

Cake
1 White cake mix
1/2 cup sour cream(optional)
1 Tsp. vanilla extract (optional)

Cream
3 Tbsp. lemon juice
1 cup whipping cream
1 package of Mascarpone Cheese
1 cup of powered sugar

Topping
4 Tbsp Butter
3/4 Lemon cake mix

Directions:
1. Make the white cake mix according to box (adding the sour cream and vanilla-Optional) Bake in a 10 inch cake pan, or 2 8 inch cake pans
2. For lemon cream filling, mix the mascarpone cheese, powered sugar, lemon juice, and whipping cream, mix until creamy and smooth
3. For the crumb topping: combine the 3/4 cup of the lemon cake mix with the melted butter
4.To assemble the cake, cut the white cake in half if used one cake pan to spread the lemon cream between the two layers. Frost the top and sides of the cake with a thin layer of cream filling and sprinkle the crumbs on top.