Chocolate Dipped Lavender Cookies

1 cup unsalted butter, softened
1 cup sugar
1 egg, beat slightly

1 1/2 cups self-rising flour
1 Tbsp. snipped lavender flowers
8 oz. semisweet chocolate pieces

Put parchment paper on a cookie sheet or butter and flour well. Beat butter well with a mixer. Add sugar and beat till combined. Beat in eggs and as much flour as you can get combined with the mixer, then stir in the rest including lavender flowers.Drop by teaspoon onto cookie sheet. Space about 2" apart. Bake at 350 for 15 to 18 minutes. Cool. In a saucepan melt chocolate stirring constantly. Remove from heat. Dip half of each cookie in the chocolate and set aside to cool for about 1 hour. YUM!

Recipe courtesy of A Vintage Cookbook

Southern Spoonbread

1 1/4 cups yellow cornmeal
2 1/2 cups boiling water
4 Tbls. Butter
1 cup heavy cream
1 tsp. salt

3 eggs separated
1 Tbls. Vanilla
1/2 cup sugar
1 cup fresh corn (cook a couple of ears of corn and scrape the kernels off)

Preheat the oven to 375°F. In a small pan pour the boiling water over the cornmeal and let it sit for 10 to 15 minutes. Cook over a low heat for 10 minutes. Add butter, cream and salt and stir well. In another bowl whisk the egg yolks. Add a small amount of the cornmeal mixture and whisk well and quickly. Put the egg mixture into the pan with the cornmeal mixture. Add the corn, sugar and vanilla. Turn off the fire. In another bowl beat the egg whites until stiff and carefully fold into the other mixture. Pour into a buttered casserole dish and bake for 30 minutes or until golden on the top. Serve warm. A splash of the heavy cream is really good on it.
*A Granny tip... egg whites whip up better if at room temperature.

Recipe courtesy of a vintage cookbook