Vianne’s Recipes

Vianne’s Lavender Tea & Honey Cake with Lavender Buttercream Frosting

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup vegetable oil
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 1/2 cup local honey
• 3 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups steeped (5-8 minutes), Vianne’s Lavender Tea

Lavender Buttercream Frosting:

• 3/4 cups butter, at room temperature
• 3 1/2 to 4 cups powdered sugar
• ½ teaspoon Lavender tea (or substitute 1-2 drops of essential oil)
• 1-2 teaspoons milk (if needed)
• Coconut Flakes for Bunny fur and grass (dye green – add to sandwich bags with a few drops of green dye and shake)
• Jellybeans for eyes and nose, dyed toothpicks for whiskers

Directions:

Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. (Fits two 9-inch round cake pans for Bunny Cake, one 9 or 10 inch bundt cake pan, or one 9 by 13 inch sheet cake.)

In a mixer combine the flour, baking powder, baking soda, salt and cinnamon

Add the oil, honey, white sugar, brown sugar, eggs, vanilla and tea. Mix on the slowest speed. When well combined the batter will be thick and without lumps.

Spoon batter into the prepared pan(s) and place in the oven. For cake and bundt pans bake for 60 to 75 minutes; for sheet cake back for 40 to 45 minutes. The cake is done when it springs back when gently touched in the center.

Let cake stand for 15 minutes, then remove from pan.

Lavender Buttercream Frosting

In the bowl add the butter and begin mixing. Slowly add the powdered sugar and lavender tea. Mix until it becomes fluffy and peaked. Add milk in small increments to desired frosting fluffiness.

Once the cake is cooled completely, make the Bunny cake by following diagrams.

Vianne’s Chocolate (Matcha variation) Truffles

3 – 6oz packages semi-sweet chocolate chips
1 – 14 oz can sweetened condensed milk
1 tablespoons flavoring extract (such as vanilla, rum, orange, or almond)
Unsweetened cocoa

In a heavy saucepan over low heat, melt chips with condensed milk. Remove from heat. Stir in flavoring. Chill until dough is firm but not stiff. Shape into 1 inch balls. Roll in unsweetened cocoa.
Enjoy preparation with a pot of Vianne’s tea!

Variation

Roll in Matcha blended with coconut instead of cocoa.

Read about the health benefits of Matcha info

Vianne’s Lemon Curd

Zest of 2 lemons
7 T. fresh lemon juice
1/4 pound butter
1 cup granulated sugar
4 eggs

Assemble a double boiler with a medium pot filled to 1 inch from the top. Set aside two medium size stainless steel bowls. Bring the water to a steady simmer. Crack the four eggs into one bowl and set aside. Place remaining ingredients into the other bowl and place on the pot of simmering water. Heat the mixture, while stirring, until quite hot. Set the mixture aside and place the eggs on the double boiler. Whisk the eggs and temper with the hot mixture. Keep the mixture on the boiler and stir with a spoon or spatula until thickened. Strain if desired, keep refrigerated.

Teapot Wafers

2 cups all purpose flour
1 stick butter
½ teaspoon salt
½ pound grated sharp cheddar cheese
2 tablespoons half and half
a dash of cayenne pepper

Mix the flour and salt, then cut the butter into the mixture. Add grated cheese, then half and half to form a soft dough. Add cayenne pepper. Using a floured board, roll out and cut with a mini teapot cutter. Bake at 350 until lightly browned.

Yield approximately 3 dozen

Vianne’s Christmas Classic Tea Punch or batch of Cocktails

An easy recipe, as the tea contains most of the spice and flavor.

For a batch of cocktails or medium punch bowl

• One bottle of white wine – pick a favorite!
• One bottle sparkling cider
• 3 cups of Vianne’s Christmas Classic tea – prepare iced

Add all together in a punch bowl or pitcher, add sliced apples, oranges, cranberries and ice!