Total Time: 54 mins
Preparation Time: 30 mins
Cook Time: 24 mins
Ingredients
- Servings: 12
- 1 cup all-purpose flour
- 1 1/2 teaspoons dried lavender blossoms, roughly chopped
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cubed, room temperature
- 3/4 cup granulated sugar
- 1 large egg, lightly beaten
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 cup low-fat buttermilk
- 1 cup loosely packed confectioners' sugar
- 5 teaspoons lemon juice
- 1 teaspoon lemon zest
- fresh lavender buds (to garnish)
Recipe
- 1 directions for the lavender lemon cupcakes:.
- 2 preheat oven to 350°f and place cupcake liners in a 12-cup muffin pan. to make the batter, whisk together flour, lavender, baking powder, and salt; set aside.
- 3 in a separate bowl, beat butter and sugar with an electric mixer on medium speed for 3 minutes or until light and fluffy. beat in egg, lemon juice, and zest. beat in one-third of the flour mixture until just combined. beat in half the buttermilk, followed by another third of the flour, then the remaining buttermilk and flour.
- 4 fill cupcake liners about two-thirds of the way up and bake for 24 to 26 minutes or until a toothpick inserted in the center comes out clean. cool in pan for 10 minutes, then remove and cool completely on a wire rack.
- 5 to make the icing: stir together confectioner's sugar and lemon juice until smooth. stir in zest. drizzle over cupcakes and garnish with lavender. (let frosting set for 30 minutes before packing or serving.) serve right away or store at room temperature in an airtight container for up to 2 days.
Total Time: 30 mins
Preparation Time: 30 mins
Ingredients
- Servings: 4
- 2 large oranges
- 1 (6 ounce) can orange juice concentrate, thawed
- 2 1/2 cups low-fat vanilla ice cream
- 1/2 teaspoon orange extract
- orange and black candy sprinkles
Recipe
- 1 cut oranges in half.
- 2 spoon out inner flesh.
- 3 combine orange juice concentrate, ice cream and orange extract in a large bowl.
- 4 mix well.
- 5 scoop ice cream mixture into each orange cup.
- 6 decorate with black and orange candy sprinkles.
- 7 freeze until firm.
Total Time: 1 hr 10 mins
Cook Time: 1 hr 10 mins
Ingredients
- Servings: 10
- 4 ounces salted pretzels
- 1/3 cup sugar
- 4 tablespoons butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 3/4 cup sugar
- 2 tablespoons grand marnier or 2 tablespoons triple sec
- 1 tablespoon tequila
- 1 tablespoon grated lime zest
- 4 large eggs
Recipe
- 1 make the crust: preheat the oven to 375f with the rack in center. butter a 9 1/2-inch springform pan; set aside,.
- 2 in a food processor, pulse pretzels to fine crumbs. add sugar and butter; process until combined.
- 3 presss evenly into bottom and slightly up sides (about 1-inch) of a 9-inch nonstick springform pan. place on a baking sheet. bake until light golden brown, 5-7 minutes. set aside to cool. reduce oven temperature to 325°f.
- 4 prepare filling: with an electric mixer, beat cream cheese until light and fluffy, scraping down sides of bowl as needed, about 1 minute. mix in sour cream, sugar, grand marnier, tequila, and lime zest; beat until smooth. add eggs, one at a time, beating to combine after each addition.
- 5 pour into cooled crust (filling will come up higher than crust). line outside of pan with aluminum foil (to prevent water from seeping in). place in a raosting pan. pour hot water to come halfway up sides of springform pan. bake until set and slightly firm to the touch, about 1 hour. remove from water bath, and let cool on a wire rack; refrigerate until chilled, about 4 hours. run a hot knife around edge of pan to release.
Total Time: 1 hr 10 mins
Preparation Time: 15 mins
Cook Time: 55 mins
Ingredients
- Servings: 6
- 1 cup cracker barrel pancake mix (can substitute but i wouldn't)
- 1 cup milk
- 1/2 cup melted butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 (15 ounce) cans peach slices in heavy syrup or 2 (15 ounce) cans diced peaches in heavy syrup
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/8 cup flour
- 1/2 teaspoon cinnamon
- 1 tablespoon softened butter
- sliced almonds
Recipe
- 1 mix all batter ingredients in a bowl with wisk until well incorperated and light. pour into non greased 8 x 8 baking pan.
- 2 drain peaches of syrup except for about a tablespoon of juice in each can, and mix with sugar until it has dissolved. pour over batter but do not mix -- batter will rise over peaches and juices on it's own.
- 3 mix all topping ingredients with hands slightly breaking up almonds as you incorperate. do not place on cobbler yet as the almonds will burn! that step will come later.
- 4 place into 375 degree oven for 45 minutes. then, while leaving cobbler in oven, place crumble topping over cobbler and bake another 10-15 minutes. watch carefully so that nuts don't burn.
- 5 serve while still a little warm with some cinnamon ice cream and enjoy!
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
- Servings: 8
- 1 1/2 tablespoons reduced-calorie margarine, melted
- 2 cups peach slices in juice, drained
- 1/4 cup reduced-calorie margarine
- 1/4 cup sugar
- 2 tablespoons sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Recipe
- 1 preheat oven to 350 degrees. pour the melted margarine into an 8 x 8 x 2" baking pan, spreading to coat bottom and sides of pan.
- 2 arrange peaches in bottom of pan. place the remaining margarine in food processor; process 10 seconds; add sugar; pulse 20 seconds. add eggs, vanilla and almond extracts and 2 tablespoons water; process 10 seconds. scrape down sides of work bowl; add remaining ingredients. pulse until batter thickens.
- 3 spread evenly over peaches.
- 4 bake 25 - 30 minutes, until toothpick inserted in center of cake comes out clean. cool on rack 2 minutes. loosen around edges with metal spatula and invert onto serving plate.
Total Time: 1 hr 5 mins
Preparation Time: 15 mins
Cook Time: 50 mins
Ingredients
- 1 1/2 cups sugar
- 1 cup unsalted butter, room temperature
- 6 large egg yolks
- 3 1/2 cups cake flour
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons finely chopped lavender flowers
Recipe
- 1 pre-heat oven to 350 degrees.
- 2 butter and lightly flour a 13x9x2" baking pan.
- 3 in a mixer, cream butter and sugar until light and fluffy.
- 4 beat in egg yolks one at a time.
- 5 on low speed, add cake flour alternately with milk.
- 6 beat in baking powder and vanilla.
- 7 beat in lavender flowers.
- 8 pour into prepared pan and bake for 50 minutes at 350 degrees, until cake tester inserted in center comes out clean.
- 9 cool in pan for 15 minutes, then turn out on to a pretty platter and cool completely.
