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Someone gave me a bottle of dried organic Lavender. Anyone ever baked with it?
@NorthFLChick
Thanks for link. Spent some surfing time and found several - now gotta decided.
Thanks for advice.Just be careful with lavender, I made lavender truffles a while back, part of which is infusing the lavender in heated cream until aromatic... Yeah the aromatic part is not as obvious as you would assume, you're supposed to stop at just the lightest scent of lavender, I of course kept going until the scent was quite strong...
It wasn't terrible exactly just terribly against the grain to bite into chocolate and have the scent of lavender absolutely flood your nasal cavity.
It's a really fine line with lavender between oh what a nice unusual flavour and god that's a bit wrong.
Baked a blueberry cobbler yesterday, the type with batter in the bottom and berries layered on top. It was beautiful coming out of the oven but once cooled the crust fell flat - really ugly so didn't take a pic. But quite tasty.
@shortgrass
Sorry, no help here for a low-priced grain mill; DH spoils me on kitchen gadgets and I have a Country Living Mill with motor. So glad we bought it before they became popular and the price doubled almost overnight. It works like a dream. My advice is to buy the best you can afford, a wheat mill takes a beating and you do need to get something durable. Look for as much metal parts as possible.
A friend of mine has a $50 grain mill that they bought from Emergency Essentials - a Victorio I think (spelling could be wrong). She likes it OK, but it takes her forever to grind the wheat up. And her grind is not nearly as fine as I like for bread. I had her bread and it seems like she uses the ground wheat more as an additive to white bread than making whole wheat bread. As in - she uses 1 cup of her coarse wheat flour and 4 cups of white flour to make a loaf of bread.