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Lavender Hawaiian Christmas Stollen

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Tis the season once again, and  I’m not ready.  Maybe if I turn on the Christmas music, and fetch a cuppa of hot Lavender Chai Tea, I’ll begin to feel the spirit of Christmas 🙂

Now I’m ready to get my holiday baking on!!! I’ve been making delicious sweet Hawaiian Bread this past month, and I decided to incorporate it into my Holiday baking. I always bake Christmas Stollen for gift giving, and so my head is reeling out of control with the thoughts of making my Stollen following my Hawaiian Bread recipe with just a few modifications…

I know, I can just hear my dear Mother saying, “Why do you have to change things, I like it how you’ve always made it.”

But Momma, I can’t help myself, your father (my Grandfather) was a Baker, and you baked while I was growing up, now it’s my turn to Create, and that’s just what I love to do!

I love my dear Mother, and she taught me so many wonderful things, a love for family,  baking, and the simple pleasures of life, gardening and flowers!!

Here’s our Lavender Winter Wonderland 😀 Lavender Lumps!

Time to start baking…..Beautiful-White-Blanket-300x300

Best Hawaiian BreadIMG_4940Start your Hawaiian Bread~Christmas Stollen by “Proofing” the yeast.

 

Hawaiian Bread~Christmas Stollen With Lavender Orange Glaze
Author: 
Recipe type: Sweet Bread
Cuisine: German
Serves: 12
 
Enjoy this delightfully, tasty, and healthy sweet bread with an amazing flavor burst from the pineapple juice, dried fruit and nuts. Perfect for your holiday party, or gift giving. This is the Best Fruit Cake you've ever had!! Very festive when shaped in two braids, and decorated with dried fruit such as cranberries,mango and pineapple on top of the glaze. It's sure to be a favorite "Christmas Stollen" for your family meal and holidays!
Ingredients
  • 6 cups all-purpose flour, plus additional flour for kneading process.
  • 3 eggs - room temperature, plus 1 egg to brush tops of bread before baking
  • 2 cups pineapple juice, room temperature
  • ½ cup organic sugar
  • 1 cup chopped nuts
  • 1½ - 2 cups chopped dried fruit, pluots, cranberries, mango, pineapple,& raisins
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 envelopes yeast (4½ tsp)
  • ½ cup butter, melted
  • Glaze:
  • 2 tsp culinary lavender
  • 2 cups powdered sugar
  • 2 tsp orange zest
Instructions
  1. In a small bowl, dissolve yeast in 1 cup warm pineapple (warm to touch) and ½ cup flour. Let stand until creamy and puffy, about 15 minutes. This is called "Proofing" the yeast.
  2. In a large mixing bowl, beat together the yeast mixture, eggs, 1 additional cup pineapple juice, sugar, vanilla, and melted butter.
  3. Add fruit and nuts, add remaining flour, one cup at a time, mixing well until dough becomes stiff. Cover mixing bowl with kitchen towel and set in a warm place to rise for 1-2 hours
  4. Remove dough from the bowl onto a floured counter top, and knead 5-10 times, adding additional flour to prevent it from sticking. Divide dough in 4-6 small portions. Form each portion of dough into four small round loaves or two large loaves. Place round loaves on cookie sheet that has been sprinkled with cornmeal to prevent the loaves from sticking. Score the top of each loaf with the X design, and then brush tops with a beaten egg. Cover and place in warm area to rise for an additional hour, or until the dough doubles in size. Preheat oven at 350 degrees. Place cookie sheet with round loaves into the center of oven and bake for 30-35 minutes or until golden brown. Remove from oven and allow to cool 5 minutes, then transfer loaves to cooling racks. Add Glaze if you like.
  5. *Lavender Orange Glaze: I like to drizzle this glaze on top to decorate, and add an delightful flavor burst! 🙂
  6. Ingredients: 2 cups powdered sugar, 2 tsp culinary lavender, & 2 tsp orange zest.
  7. Place all ingredients in a small pan over medium low heat and stir until butter is melted, and mixture becomes shiny. Remove from heat. Drizzle on tops of round loaves and decorate with almonds or dried fruit.
  8. This Hawaiian Bread makes a delicious Christmas Stollen with just a few additional ingredients. Follow the recipe for Hawaiian Bread, then add 1 Tsp Anise Extract, additional ½ cup or more each golden raisins, and mixed nuts, and 2 tsp chopped crystalized ginger. Instead of making round loaves you could make two long braids. These braids are very festive when decorated with lavender orange glaze and natural dried fruit, such as cranberries,mango and pineapple. Perfect for your holiday party, or gift giving. The Best Fruit Cake, "Christmas Stollen", you've ever had!! Delightful, healthy and so yummy!!! Enjoy! Happy holidays to you and your family!!

Best Hawaiian Bread2

Add the other ingredients with gobs of yummy dried fruits and nuts. And don’t forget the Anise Seed or Extract & Ginger 🙂

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Let rise in warm place for 1 hour 🙂

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Ready to shape dough into 2-4 round loaves or 2 braids

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Christmas Stollen made with Hawaiian Bread recipe is a perfect addition to your holiday parties and gift giving! I like to sprinkle “snow” on top 🙂 with a dusting of powdered sugar after bread has cooled a bit.

Ella, Sadie and I love to play outside in our Snow….Pacific Northwest Wonderland!!!

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(Sadie, chocolate lab, is 15 yrs. old now and Ella, is 9 months. They are besties 🙂

Merry Christmas, and may you enjoy wonderful moments with your family and friends this holiday season! Have a peaceful, joyous, and safe holiday!

Best to you always,  Lavender Lady

Warming And Hearty ~ Banana Coconut Lavender Chia Pudding

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I’ve been feeling under the weather with a wretched bug, and I’m craving “Sunshine”!  How about you?

I need a soothing cup of Lavender Tranquil-a-Tea with honey, and some comfort food that is light and easy!! My first thought is Tapioca, then I found several recipes of pudding made with those amazing “Chia Seeds”..  Hmmm…how would that taste with culinary lavender in it!  🙂  This delightful, refreshing, dessert is a perfect, warming, and hearty match with my cup of  lavender tea. It will also make a delicious Valentine’s Day Dessert. <3

Banana Coconut Lavender Chia Pudding

serves 6

2 1/2 cups skim milk(optional: Coconut Milk or Almond Milk)
5 Tablespoons whole Chia Seeds
1 cup mashed bananas (1 1/2 bananas)
1/2 cup unsweetened shredded coconut
1 teaspoon vanilla extract
2 Tablespoons honey(rounded Tablespoons)
2 1/2 teaspoons finely ground English Culinary Lavender
Berries, for garnish

 

1. Place milk, chia seeds, and culinary lavender in a saucepan over medium heat and bring to a low simmer, stirring occasionally with a whisk.

2. When the mixture begins to thicken, about 15  minutes, whisk in remaining ingredients (except garnish).

3. I added the honey and vanilla first… 2 rounded Tablespoons of honey (you could use light agave syrup).

4. Next I add mashed bananas.

5. Then I add unsweetened coconut, blend well.

6. Divide pudding into 6 small serving dishes, garnish with berries of your choice, or Chocolate chips (I used Raspberries).  Cool in refrigerator until firm, at least 1 hour.  I enjoyed mine while it was still slightly warm!  Yummy & good for me too! I feel better already! 🙂

Enjoy this decadent dessert, and a  lovely poem, to brings a Smile  🙂

“LOVE”   by Samuel Taylor Coleridge

And in Life’s noisiest hour,
There whispers still the ceaseless Love of Thee,
The heart’s Self-solace and soliloquy.
You mould my Hopes, you fashion me within ;
And to the leading Love-throb in the Heart
Thro’ all my Being, thro’ my pulse’s beat ;
You lie in all my many Thoughts, like Light,
Like the fair light of Dawn, or summer Eve
On rippling Stream, or cloud-reflecting Lake.
And looking to the Heaven, that bends above you,
How oft! I bless the Lot that made me love

 

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Coconut Lavender Balls

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Yummy Holiday cookie!! Makes 20-36

Ingredients:   (*Vegan option)
1 cup unsalted butter (2 sticks), softened
1/4 cup confectioners’ sugar, (more for dusting)
2 cups all-purpose flour *2 cups Brown Rice Flour
1/4 teaspoon salt         *2 teaspoons Xanthan Gum
2 cups sweetened flaked coconut
1 Tablespoons culinary lavender (Signature Blend-English)

Preparation:
-Preheat oven to 350′.
-Cream butter, culinary lavender, and 1/4 cup confectioners’ sugar using large mixer on medium speed, until light & fluffy. Mix in the flour and salt on lowest setting until they are well combined. Stir in coconut with large spatula.
-Place parchment paper on a baking sheet. Roll dough into 1-2 inch balls, spreading them 2-inches apart.

-Bake for 17-25 minutes (depending on size)

-Allow the warm balls to cool 3-4 minutes, then roll in confectioners’ sugar, let cool.

Relax & enjoy a few cookies with a friend, and a warm cup of Lavender Chai Mate’ Tea or Soy Nog!

Holiday blessings and cheer to you & yours!

This recipe was altered a tad from Martha Stewart’s recipe

We Love them!!! 🙂