The Shower Diva: Where Fun Reigns!

DIRECTIONS

Cut baguette in half length-wise and into individual sandwich sizes and toast very lightly. (Or substitute with croissants).

Rinse lettuce and rose petals thoroughly, then pat dry.

Place one lettuce leaf on toasted baguette slice or croissant.

Add layer of rose petals, goat cheese and walnuts.

Top with raspberry yogurt.

Place a second lettuce leaf on top with very thin onion slice and serve open faced or with a top, if desired. Lovely if served with pots of hot Earl Gray tea!

DIRECTIONS

Rinse petals gently and pat dry.

Dissolve sugar in 1/2 cup water, then gently stir in rose petals. Place mixture in a shallow pan and cover with a sheet of glass and place in the sun for 8 hours.

After the petals have been sun warmed, place them in a kettle and bring the mixture to a boil. Simmer for 20 minutes, stirring constantly. Pour into jars and seal. Cool them at room temperature then refrigerate overnight. Wonderful with scones and croissants at tea showers! Dont forget those steaming pots of Earl Gray tea!

DIRECTIONS

Preheat oven to 400 degrees.

In a large bowl, combine flour, oats, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Add walnuts and lavender. Mix until ingredients are well-combined.

Make a well in the center of flour mixture then add in egg, honey, buttermilk and vanilla. Stir until mixture is a fine, soft dough. Flour your hands and shape dough into a round form, about 1-inch thick. Use a large cookie cutter to out individual scones.

Place scones on a non-stick cookie sheet and bake for 12 to 15 minutes, or until lightly browned. Remove from heat and serve warm with Rose Petal Jam! Its okay to serve these scones after theyve cooled too.

DIRECTIONS

Preheat oven to 425 degrees.

In a large bowl, combine flour, sugar, salt, baking powder, baking soda, and cinnamon.

Cut in the butter and mix until you get coarse crumbs. Stir in the pistachio nuts

In a separate bowl, combine cream and the rose water. Stir in the shredded rose petals.

Add cream-rose mixture to the dry ingredients. Mix until you get a soft dough forms.

Drop by teaspoonfuls onto an ungreased cookie sheet.

Bake for 10-12 minutes or until golden brown. Makes 2 dozen.

ICING:

Combine powdered sugar, rose water, beach plum jelly.or plum jam

Whisk until smooth.(Add another teaspoon of rose water if the icing is too thick)

Drizzle over warm scones.

Arrange scones on a festive platter and garnish with fresh (edible) rose petals!

DIRECTIONS

Preheat oven to 300F.

Beat together flour, sugar, butter, shortening, cardamom, rose water, and orange-flower water (optional) in a bowl with electric mixer on low speed until a smooth dough forms.

Roll dough into walnut-size balls, then roll each ball into a 5-inch rope. Form each rope into a 2-inch circle, overlapping ends slightly. Press a nut into each cookie at overlap

Arrange cookies, 1 inch apart, on 2 ungreased baking sheets. Bake in upper and lower racks of oven and switch , sheets halfway through baking. Cookies should be dry to the touch but still white after 20-22 minutes of baking. At that point, transfer cookies to a rack to cool. Cookies will keep for one week if stored in an airtight container.