I couldn't resist buying a bottle of lavender extract today at Home Goods, a local discount housewares store that is my favorite place to stumble upon unusual ingredients, kitchen gadgets and cookware. But now I have to find some good uses for it. I just searched my bookshelf and the library for recipes that call for lavender extract. There really aren't many but I did find quite a few that called for lavender oil and I was wondering about substituting the extract for the oil. Which one is stronger? Would extract work better in baked goods rather than ice creams or creme brulees? As with any floral flavor I know I would start easy at first and not use too heavy a hand in adding the extract to something. Has anyone else cooked or baked with lavender extract before?