In a heavy pan add the water. Pour the sugar evenly over the top and place pan over medium heat swirling gently by the handle until the sugar dissolves and syrup is clear. Avoid letting the syrup boil until the sugar is completely dissolved.
When sugar is dissolved, increase the heat, cover tightly and boil for 2 minutes.
Uncover and continue to boil until it begins to darken around the edges. Gently swirl until the syrup turns deep amber.
Remove from heat and add the butter. Gently beat with a whisk until butter is incorporated.
Stir in heavy cream. If caramel sauce becomes lumpy set pan over low heat and stir until smooth. Remove from heat and add the vanilla and pinch of salt.
Cover and refrigerate up to one month. (When re-heating you can add some water if it is too thick.)
Cream together the butter, brown sugar, egg, and vanilla. Add the flour, baking powder, and salt. Mix well.
In a microwave safe bowl melt the chocolate and let cool slightly. Mix in the baking soda.
Remove 2/3 of the cookie dough to a floured surface. Blend the chocolate and soda mixture into the remaining 1/3 of the dough.
Roll out 1/2 of the light dough into a 16" x 4" strip. Shape 1/2 of the chocolate dough into a 16" long snake and place in the center of the light dough. Mold the light dough around the chocolate and wrap in foil. Repeat with the remaining dough and chill for 2 hours or up to 5 days.
Cut the dough into slices approximately 1/4" thick. Put two slices together (dampen the touching edges). Pinch the corners to create "ears". Place two chocolate chips in the center of the dark dough to create eyes and a whole cashew in the center for the beak.
Bake at 350 degrees for 8-12 minutes or until edges are very slightly browned. Check often. Cool completely and store in airtight container.
Beat the cream cheese and butter until creamy. Add the sugar and mix until light and fluffy.
In a separate bowl add the flour and salt and set aside
Add the eggs one at a time, alternating with the flour/salt mixture. mix well with each addition ending with flour. Then add the lemon, vanilla, almond extracts and the apricot nectar-mixing until blended. Fold in the lavender flowers by hand.
Pour batter into two well greased, small pudding molds (similar to a small bundt or angel food pan) or you can use an alternate container such as a ovenproof bowl or clean, new, flour pot. you may need to adjust the bake time if using a container without a hollow center like the molds)
Bake in a pre-heated oven set at 315 degrees for 1 hour and 20-30 minutes or until pick comes out clean.
Cool 15-20 minutes. Loosen edges of pan with a knife and turn out from pan and cool completely. This cake freezes wonderfully. You can ice it and serve immediately or wrap well and freeze for up to 6 months.
Beat the eggs until light and foamy. Add the sugar and oil and beat until mixed.
Stir in by hand the carambola fruit, craisens, chocolate chips, and vanilla.
Combine the remaining dry ingredients in a bowl and add to the fruit mixture. Stir by hand until blended. The mixture will be stiff.
Pour mix into 5 small prepared loaf pans-sprayed well and bottoms lined with wax paper. Bake at 350 degrees until golden and no longer wet in the center. Cool on a rack for 20-30 minutes. Remove from pans and cool completely. Eat or freeze.
cream together the cream cheese and butter. add the vanilla. Mix 4 cups of powdered sugar and 2 tablespoons of milk, adding more sugar to stiffen the icing to the needed consistency. Add more milk if mixture gets too thick. Then add the cinnamon to taste. Frost the cakes or cupcakes and store the remaining icing in an airtight container.