Turkey Creek Lavender

Turkey Creek Lavender

Tuesday, September 18, 2012

Yet Another Variation of Nana's Cake!

By now I hope most of you have added Nana's Cake to your arsenal of easy and versatile recipes. Since I shared this recipe with you all two years ago I've heard from quite a number of people who have shared their variations. Some of those brilliant ideas include peach/pecan, pear/walnut, apple/walnut, macadamia nut/banana/pineapple/coconut, cranberry/walnut, apple/cranberry/walnut, banana/chocolate chip/walnut, and substituting applesauce for half of the oil. Really brilliant! Just keep 'em coming!

Well here's yet another idea:  1 1/2 cups grated carrot, the 8 ounce can crushed pineapple, and 1 cup chopped walnuts. Yep, turn it into a carrot cake! But, that's not all. Ice it with a super easy Cream Cheese Frosting.




















I know this frosting recipe by heart because I've made it so much. (When all you have to remember is the number 1 it's not hard!)

Easy Cream Cheese Frosting
1 stick of softened butter
1 8-ounce package softened cream cheese
1 1-pound box powdered sugar
2 tablespoons vanilla extract

Beat the butter and cream cheese together. Beat in the powdered sugar and vanilla until everything is incorporated, smooth, and of a spreadable consistency. Spread on cooled cake.

That's it. (As a note, I use the Philadelphia Cream Cheese with 1/3 less fat. It's called Neufchatel and it works, too.)

Nana would be so proud of all of your great ideas. And yes, we also eat this variation for breakfast!

Off to make coffee to go with the yummy piece you see above! Enjoy!

Wednesday, September 5, 2012

Cooking With Lavender: Blueberry Lavender Butter Recipe Courtesy of a Sweet Follower

You all know by now I love visiting with people at the Lawton Farmer's Market. You also know how much I love visiting about lavender. And cooking with lavender ranks right up there with one of my fave topics. So, it was such a nice surprise for local fan and follower Kristell Havens to share this delicious recipe on our Facebook page. (What?! You haven't liked our FB page yet?! Get yourself over there!)

It looks so yummy and Kristell says it's easy to make. I know I can't wait to try it out! So here it is...Enjoy!


Blueberry Lavender Butter
courtesy of Kristell Havens


6-8 cups pureed blueberries
1.5 Tablespoons of Fresh Culinary Lavender (wrapped in a garni bag, or I made a sachet with cheesecloth and twine)
Zest of 1 large lemon
1-2 cups of honey (I taste it until it is right, but you shouldn't have to go over 2 cups)

Cook the pureed berries with the sachet of lavender in a slow-cooker on LOW for about 5 hours, stir occasionally and if needed prop the lid so that it will reduce. After the first 5 hours add the lemon zest and honey, allow this to cook for 1 hour on high with the lid propped, and then 1 more hour on low with the lid off. Stir occasionally.

Pour into sterilized jars, leaving 1/2 inch of head space, process in boiling water for 10 minutes , then turn OFF heat and wait 5 minutes before taking them out to finish cooling.


Sounds good doesn't it? Thanks, Kristell! If you have a lavender recipe to share, feel free to post it on our Facebook page. After you get over there and hit "like"!





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