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Tuesday, March 20, 2012

Brought To You By Sunset Valley Organics:

Nectarine and blueberry bars with lavender sugar

three large eggs
1 cup sugar 1 1/4 cup self rising flour, sifted
1 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1 1/2 stick butter, softened and cubed
1/2 tablespoon dried lavender buds
three ripe but firm nectarines
1 1/2 cups SVO blueberries
1 tablespoon cornmeal
Lavender Sugar:
1/2 tablespoon dried lavender buds
2 tablespoon sugar
grated peel of one unwinds lemon
9x13 inch baking pan, lined with baking parchment and lightly buttered

1.  Pre-oven to 350°F. But the eggs, sugar, flour, baking powder, vanilla, butter, and lavender in an electric mixer (or use a large mixing bowl and then electric whisk) and whisk together. Pit the nectarines, chop them into bite-size pieces, and stir into the mixture along with the blueberries.

2. Dust the bottom of the prepared pan with the cornmeal and a very small amount of flour. Spoon the batter onto the pan and spread it evenly with a spatula.
3. To make the lavender sugar, mix the ingredients together in a bowl, then scatter evenly over the batter. Bake in the preheated oven for 35 min., or until risen and golden. Let cool in the pan before cutting into 14 bars.

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