Orange and ginger compliment each other well in this sweet treat – a sweet new twist on lemonade. This super simple recipe takes only minutes to make. Give it a try at you next summer gathering or as a base for a fruity mixed drink made with our ground ginger sugar.
To make Ginger simple syrup place Ginger Sugar and ¾ cup water in a saucepan. Heat until near simmering over medium heat – stirring frequently until completely dissolved -there may be some bits of ginger in your simple syrup. Remove from heat when done.
Mix orange juice, 4 Cups cold water and ginger simple syrup in a pitcher.
Try this sweet, delicious combination for a refreshing, cool thirst quencher. We combined our delicious lavender sugar with a super simple lemonade recipe. It is perfect for your next cook out or any steamy, mid-summer afternoon.
It’s a sophisticated yet classic combination that both lavender and lemonade lovers will enjoy.
To make Lavender simple syrup place Lavender Sugar and ¾ cup water in a saucepan. Heat until near simmering over medium heat – stirring frequently. There will be bits of lavender in your simple syrup. Remove from heat when done.
Plain Simple Syrup
While lavender simple syrup is heating make plain simple syrup by combining ¾ Cup hot water with ¾ Cup white sugar and stir until dissolved.
Mix lemon juice, 4 Cups cold water and both simple syrups in a pitcher.
Line 2 quarter sheet baking pans (or two cookie sheets) with parchment paper.
Combine egg whites, cream of tartar, and salt in a large bowl (make sure the bowl is it is clean and dry - water or grease will prevent egg whites from whipping up.)
Beat the egg whites on low until foamy.
Increase mixer speed to high.
Gradually add white sugar, about 1 Tablespoon at a time - mixing well between each addition.
Once white sugar is well mixed add in Signature Flavored sugar 1 Tablespoon at a time - mixing well between additions (as above).
Continue beating the egg and sugar mixture until it is thick and shiny. It will increase in volume.
Beat until the egg whites form stiff peaks.
Stir in vanilla (or other flavoring) or food coloring if you wish and mix until well combined.
Using a small cookie scoop that has been sprayed with nonstick cooking spray, place scoopfuls of batter on the cookie sheets. You can use a piping bag with a decorating tip to pipe the cookies onto the baking sheet if you wish.
These cookies will not spread, so they can be close together on the baking sheets. The batter will not last so make sure there is room enough or all of them on your baking sheets.
Bake on 225F (105C) for 3 hours. Turn off the oven. Do not opne the door and leave them in the oven overnight (or until completely cooled - 6 to 8 hours).
Store in an airtight container. Keep away from heat and moisture as it can soften your meringues. If they get soft, you can put them in the oven at 225 for 10 or 15 minutes to crisp them up again.
Meringue cookies have been around a long time - our finely ground flavored sugars add a new spin to these classics. They come out crisp and airy as usual, but are fantastic when half the sugar is replaced with one of our sweet blends...the best ones are Dark Chocolate Sugar, Cinnamon-Chocolate Sugar, Cinnamon Sugar, Lavender Sugar, Star Anise Sugar or Ginger Sugar.
Want to impress? How about the worlds simplest homemade pudding recipe.
Any of our finely ground sugars makes a fabulously tasty and smooth homemade pudding. We have tried Dark Cocoa, Chipotle Chocolate, Cinnamon Chocolate, Lavender, Cinnamon, Cinnamon Vanilla and Smoked Brown Sugar in this recipe. ALL. WERE. DELICIOUS.
This recipe makes a great pudding/pie filling. If you fold in whipped cream, you can have a fluffy flavored treat as well.
For Lavender, Star Anise, Coconut, Cinnamon or Espresso Pudding add in:
8oz.White chocolate chipsThe white chocolate chips are optional but we recommend white chocolate chips for pudding made with any of our non-chocolate sugars.
For a smoky butterscotch pudding swap the following for flavored sugar:
1cupSmoked Brown SugarFor butterscotch pudding, replace flavored sugar with Signature Smoked Brown Sugar and do NOT use any white chocolate chips.
Whisk sugar, cornstarch, and salt together in medium saucepan.
Add milk and egg yolks, whisk to combine.
Bring to boil over medium heat just until boiling, whisking or stirring constantly.
Continue to cook until thick (like pudding) remove from heat and stir in butter and white chocolate chips until melted - this may take a few minutes.
Pour into bowl or other container and lay plastic wrap across the surface, being sure it is touching the surface (to prevent a skin from forming).
Place in refrigerator for several hours, or until chilled.
Once chilled you can remove the plastic wrap and just use the container's lid to cover.
This super easy pudding recipe blows away any instant mix! Our sugars are perfect for making a rich, smooth sweet treat that is sure to impress.Tip#1 - If you don't want to separate eggs, buy the yolks in the dairy section at your supermarket - it makes this recipe so simple.Tip #2 - Cook time will depend on your stove - be patient and cook it until it boils and becomes as as thick as pudding, stirring constantly as it gets thicker.Tip #3 - Most pudding recipes require that you temper the eggs - this recipe skips that step by including them in the mix from the beginning.Any of our chocolate sugars are perfect: Dark Cocoa Sugar, Cinnamon Chocolate Sugar and even the Chipotle Chocolate gives a super surprising kick!Cinnamon Sugar makes a surprisingly decadent pudding that would be great as a pie filling or with apples.Lavender sugar makes a super sophisticated pudding - do use white chocolate chips with this one - it comes out so delicious!Lastly, for a super fabulous smoked butterscotch pudding - try this recipe with our Smoked Brown Sugar!
This quick custard pie is a classic can be flavored with any of our flavored finely ground sugars.
Custard Pie can be made many ways – all of them harken back to yesteryear.
Simply made from simple ingredients. Try it with Lavender sugar, pumped up Pumpkin Pie Spice Sugar, or even our warm Ginger sugar. You wont be disappointed by this vintage recipe with the new twist of our flavored sugars.
NOTE: Skip making your own crust and use store bought to make this recipe even quicker!
Whisk together all of the dry ingredients for the crust.
Add the shortening, mixing until the mixture is evenly crumbly. Add the butter, working it in until it's unevenly crumbly, with some larger chunks of butter remaining.
Sprinkle the vinegar and 3 tablespoons of the ice water over the dough while tossing with a fork. Add more water if the dough isn't coming together. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.
Flatten the dough into a disk and wrap it in plastic wrap or waxed paper. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
Roll the chilled crust into a 13" circle, and lay it in a lightly greased 9" pie pan. Make an upright (rather than flat) crimp around the edge; this will help keep the filling from sloshing out as you move the pie from counter to oven. Place the pie crust in the refrigerator to chill while you preheat the oven to 375°F with a rack set in the middle.
To blind-bake (pre-bake) the pie crust, line the chilled crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove the foil or parchment with the weights or beans. Return the crust to the oven for 10 to 15 more minutes, until it's golden brown all over. If the edges of the crust start to become too brown, cover them with a pie shield or strips of aluminum foil. Remove the crust from the oven and cool completely while you make the filling.
Reduce the oven temperature to 300°F.
To make the filling: Start by combining the milk, cream, and salt in a medium-sized saucepan or microwave-safe bowl. Heat the mixture until small bubbles form around the edges, and steam starts to wisp from the surface; this is how you "scald" milk, if you've ever seen that technique mentioned.
In a separate bowl, whisk together the eggs and sugar. Pour 1/4 of the hot milk/cream over the egg mixture, stirring well. Pour the egg mixture into the remaining hot milk/cream, stirring well. Pour the custard through a sieve, to strain out any possible bits of cooked egg. Stir in the vanilla extract.
Pour the hot filling into the baked, cooled crust. Cover the edges of the pie with a pie shield or strips of aluminum foil to prevent over-browning.
Place the pie onto your oven's middle rack and bake it for 35 to 40 minutes, or until the custard is set at the edges but still a bit wobbly in the center. The temperature of the pie at the center should be between 170°F and 180°F.
Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.
Store any leftovers in the refrigerator for several days.
This Lavender Tea Bread is not a typical sweet bread, but it does have that light floral note that lavender brings which adds a sweetness all it own. It is just the thing to have with your cuppa, whether first thing in the morning, as a late night treat or at your next high tea.
In the typical lavender tea bread recipes, you must steep lavender buds in milk. Since the original recipe called for 1 cup of white sugar, we substituted a cup of our lavender sugar, which saves the whole step of steeping the milk and still lends an elegant lavender flavor. Downton Abbey fans take note!!
If you want to skip the glaze, it is just as good that way too.
Preheat the oven to 325 degrees. Grease and flour a 9×5 inch loaf pan. (Full disclosure - we used a non-stick loaf pan and didn't grease it, it came out fine.)
In a medium bowl, cream together the butter and sugar until smooth. Remember that the lavender sugar starts as turbinado sugar, so it will act differently than white granulated sugar. It also is not white at the base so it will be darker in color. It will eventually cream together, just be patient.
Beat in the egg until the mixture is light and fluffy; add in vanilla.
Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk until just blended.
Pour into the prepared pan.
Bake for 45-50 minutes in the preheated oven. Ours sometimes takes longer to bake - you might need to check it by inserting a cake tester, toothpick or knife and making sure it comes out clean.
To prepare glaze, combine powdered sugar and remaining ingredients. Spread over hot bread. Cool in pan 20 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside.
Place 1 cup Lavender Sugar, 1/2 cup sugar and cream cheese in large bowl.
Place remaining 1/3 cup sugar in shallow dish and set aside.
Pour melted butter over sugar and cream cheese and whisk to combine(some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated.
Add egg, milk, and vanilla and whisk until smooth.
Add flour mixture and mix with rubber spatula until soft, homogeneous dough forms.
Divide dough into 24 equal pieces, about 2 tablespoons each. Using your hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared sheets, 12 balls per sheet. Using bottom of drinking glass,flatten balls to 2 inches in diameter.
Sprinkle tops of cookies evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per sheet); discard any remaining sugar.
Bake cookies 1 sheet at a time until edges are set and just beginning to brown, 11 to 13 minutes,rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes,then transfer to wire rack. Let cookies cool completely before serving.
Lemon Glaze (optional)
Mix lemon juice with enough powdered sugar to make glaze and drizzle over the cooled cookies – allow glaze to set.
The final dough will be slightly softer than most cookie doughs. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.
In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
Pour the oats, salt, brown sugar, sunflower seeds, and pumpkin pie spice into the bowl with the almonds and stir to combine.
In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla extract.
Pour the honey mixture over the oats, and stir so that they are evenly coated.
Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5-7 more minutes. Watch closely so it won’t burn. (Ours seemed to take a more than 2 times in the oven to get dry enough to handle — but do watch as it can become too dark very quickly.)
Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer, about 1/4 inch thick.
After it cools completely, break the granola into clusters and store in an airtight container.