Lavender season is in full swing. The farmers Market in Salt lake's pioneer park is going really well. This years crop should be ready to harvest in 2-3 weeks. Anyone interested in visiting the farm, just let me know and I'll have a job waiting for you. This recipe is a great summer time treat. They store well, last a long time, and are a bit more healthy than your regular candy bar. They would be great for your next extended car ride. Kids love em... enjoy.

Bon Appetite, Peggy

LAVENDER HONEY CUPS

3 cups quick oats

2 cups flaked coconut

1 cup flour

1 cup packed brown sugar

1 cup butter

1/2 cup honey

1 tsp. dried Lavender

Preheat oven to 350. Combine oats, coconut and flour in a large bowl. In a sauce pan bring to a boil, butter, honey, brown sugar and lavender. (if you have the time you could let the lavender steep for 10- 15 minutes,) Pour over dry ingredients and mix well with a spoon. Drop by spoonful into muffin tins. (I used mini muffins tins, but regular tins will work well too) Bake 7-8 minutes for the mini, or 12- 15 for the regular size until just golden being carful not to over bake. Cool in tins for 15 minutes before removing.

HAPPY 5TH BIRTHDAY MIMI ! I'm told that when I was a child I would always sit on the counters and watch my mother cook . I would help her mix , stir and roll out pastry dough. We had these little metal pie tin we could create our own pies in. But mostly we would cover the pie dough in sugar and eat it raw, yum. Now a new generation is helping in the Kitchen. Mimi (Madeline) is right there on top of the counters cooking with grandma. Last weekend we made a yummy chocolate mousse, that is so easy a 5 year old can make it. It's quite rich so we layered it with slightly sweetened whipping cream. I think layering it with chocolate cake , or a chocolate cookie would be fabulous. You could even add some sweetened cherries or strawberries. How ever you use this mousse you'll love it.

Bon Appetite, Peggy

MIMI''S MOUSSE

3 cups mini marshmallows

1/2 cup (1 stick) unsalted butter, softened

9 oz best quality semi sweet chocolate, chopped

1/4 cup warm water

1 cup whipping cream, whipped

1 tsp. vanilla

in a sauce pan combine marshmallows chocolate, butter and water. Heat gently, stirring occasionally. . When all ingredients are melted and combined set aside to cool. Whip cream with vanilla until stiff. Fold cream into cooling chocolate mixture. At this point you can fill pretty glasses with this mousse as we did in the picture. Or chill and create your own temptations.

Today is Mike's 58th birthday. So I gave him a card with a Chihuahua on the front with squinting eyes saying..." still suspiciously young looking I see". I choose the card because it's true. He is, still young looking and handsome. How lucky I am. One of Mike's favorite things is "Eggs Benedict" When ever Mike sees eggs benedict on the menu he always asks if the hollandaise sauce is real. As the waitress rolls her eyes and says "of course it's real" mike continues "I mean is it homemade? , and not from a package from sysco foods" As you can see he's passionate about his food. So, this morning for his birthday I made him a simple breakfast of "Country Eggs Benedict". They are easy and delicious. But if you ask him he'll still rank the the Sheraton Place Hotel's Eggs Benedict the best in the World.

Country Eggs Benedict

I call this Country Eggs Benedict because It's simple to make and requires no special

ingredients. I use bacon instead of canadian bacon. and Instead of an english muffin I use a rustic piece of toasted french baguette. Blender Hollandaise is a snap to make. So give it try this weekend.

Blender Hollandaise

3 eggs yolks

1/4 tsp. dijon mustard

1 Tbs. lemon juice

dash tabasco sauce

1/2 cup (! cube) butter

season to taste with salt and pepper

In a blender put the eggs, mustard, lemon juice and tabasco. Blend for 5 seconds. In a glass measuring cup melt the butter in the microwave. With blender running on high pour the melted butter in as a thin stream. Sauce with thicken up and look delicious. Keep the sauce warm by putting the blender in a bowl filled with hot tap water.

Poach the eggs, fry the bacon and toast your bread. To assemble Place the bread on a plate, top with poached egg. Then add the bacon and pour on the sauce. Yum!

Makes 3-4 servings

This recipe for "Orange Rolls" is certainly another all time family favorite. Cavet was up this weekend to watch conference. Our tradition ( Nelson traditions are always centered around food) is to make "Brigham's Buttermilk Donuts" on conference sundays. But Cavets has been craving Orange Rolls. And what Cavet wants he gets. These rolls are easy and always turn out. We make them alot for Christmas. But just think about having them on Easter morning, or any morning for that matter. Once you make these rolls they will become your families favorite too.

Bon Appetite, Peggy

ORANGE ROLLS

1 Tbs. yeast

pinch sugar

1/4 cup water

1 cup milk

1 Tbs. butter

1/2 cup sugar

1/2 tsp. salt

3 eggs, beaten

4 cups flour

1/2 cup soft butter

1/2 cup sugar

grated rind from one orange

method:

Dissolve yeast and a pinch of sugar in 1/4 cup warm water. ( water should be warm not hot) Heat milk, butter, sugar and salt till butter is melted. Cool to lukewarm (agin too hot will kill the yeast). In a large bowl combine milk, yeast mixture ,eggs and 1 cup flour. Let rise till bubbly ( about 30 minutes). gradually add remaining flour, beating well with a spoon or mixer. It is not necessary to knead. Cover and let rise until double in bulk. In the meantime in a separate bowl mix sugar, orange rind and butter until well combined. Once dough has risen, roll out on a lightly floured surface into a rectangle. Then spread with orange butter mixture. Roll up as for cinnamon rolls and cut into slices. You can put them on a greased baking sheet or into greased muffins tins. Let rise one more time until doubled. Bake at 375 for 15 - 20 minutes. Makes 18 rolls ( I always double this)

Orange frosting

3 Tbs. butter

1 cup powder sugar

1 tsp. vanilla

fresh orange juice

in a small bowl melt butter in the microwave. Add 1 tsp. vanilla and about 1 cup powder sugar. Squeeze the juice from the orange to thin the frosting to your liking. Frost your orange rolls right out of the oven.