How to make Lavender or Vanilla Flavored Sugars
The last of the lavender is blooming. Bees are abuzz. They have hovered aroud the lavender all summer. Noticing the last of the blooms nudged me on make a quart (4 cups) of lavender flavored sugar.
I always keep these flavored sugars in the kitchen cabinet. Each summer I bake a ohghbpound cake to go with the season’s berries. Substitute lavender sugar for regular sugar in your favorite recipe. Or try Paula Deens Pound Cake recipe.
Vanilla sugar is also easy to make. Substitute vanilla scented sugar in any cake or cookie recipe. It is also good in ice cream recipes.
Vanilla Sugar Recipe
Break whole vanilla bean pod in three or four pieces and distribute throughout a quart canning jar filled with white sugar. Wait 3 or 4 weeks for the vanilla to infuse the sugar. I buy spices from Penzey’s.
I’m making lavender sugar and vanilla sugar. Scented sugar or flavored sugars add another level of flavor to your recipes. It’s my secret ingredient and a sweet and suttle accent to baked goods.
I’m collecting half a dozen lavender flowers to make lavender sugar. A little goes a long way. Lavender can quickly overpower the food it is meant to flavor. Lavender scented sugar adds just a hint of floral flavor.
Lavender Sugar Recipe
To make your own lavender sugar, add three or four whole flower heads in layers as you fill a pint jar with white sugar. Seal and wait two weeks to use the sugar. Test the flavor after the first week. Use a teaspoon of dried culinary flowers if fresh lavender is not available.
Using lavender sugar instead of lavender flowers in baking will add the light touch that will accent a recipe, not overpower it. Sift out the lavender flowers before adding the sugar to the recipe.
Use scented sugar in pound cake and/or the glaze. Substitute lavender sugar for regular white sugar in any baking recipe. Try lavender sugar cookies or blueberry muffins made with scented sugar.
Make scented sugars your secret ingredient. Adding vanilla extract to your baking is optional if you are using scented sugars. Also, try cinnamon stick or fresh mint leaves. If you have pesticide-free roses, make rose flavored sugar.
If your cake recipe calls for 2 Cups of sugar measure out what you need and sift out nd flower bits. Refill the quart jar with more regular. Tighten the lid and gently shake or roll the jar to mix the new and remaining flavored sugars.
Let your taste or smell be the judge about when to replace the herbs or spices. I bake very rarely, so I refresh the herbs or spices in a quart jar once each year. Wait two weeks to infuse the additional sugar.