Somewhere on this site Eileen posted a truly authentic recipe for shortbread and I tried it. It was everything I hoped for (and then some!)and it stirred an old memory in me. My Mom and Gram used to flavor sugar for baking sometimes. Just use a tall canning jar and fill 2/3 with sugar. Place inside the jar whatever you wish to flavor the sugar ( rose petals, lavender, violets, star anise, cinnamon, cloves, etc).Let sit for awhile, the longer the stronger the flavor...and use. Measure the desired amount to use and put through strainer to remove the plant debris. You can return this to the jar if still fragrant and add new sugar but remember to shake well. I am going to make lavender shortbread for Christmas presents. Thanks Eileen for reminding me of another special family tradition I had (almost)forgotten! Bramble
I am so glad for the reminder. I havn't made any lavender sugar or rose petal sugar in awhile and love to use both on shortbread (my favorite cookies!) I like to give little jars as a gift too. Have you ever done sugar with vanilla bean in it? That one is good too!!!
I have a spaghetti noodle jar with a bail type lid where I always keep a vanilla bean immersed in unrefined cane syrup crystals. It is such a simple addition to any great cookie recipe. Eileen
Thanks for the extra ideas! Had forgotten about the vanilla bean trick! I suspect coffee beans would work for mocha w/o the caffeine! Jenny your cake sounds wonderfull! What a sweet idea! I love pansies!
The most adventurous I've ever gotten was to make a teapot cake for my mother-in-law's birthday . The construction was a challenge and the fondant roses kept sliding off! Clearly not my strong suit but it turned out well enough to surprise her! Pies and cookies have seemed to become my "speciality",(probably all the practice as Room Mom!)
"Flavored" sugars
Posted - Nov 01 2004 : 11:22:01 AM
