At Home in Nature

  (Agate, Colorado)
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Dandelion Seed Biscuits

Dandelion Almond Sweet Biscuits

Recipe from Prodigal Gardens. http://www.prodigalgardens.info

Ingredients

2 cups whole wheat flour

3 teaspoons baking powder

1/4 cup butter

1/2 cup almonds

1/2 cup buttermilk

2 eggs

1/4 teaspoon almond extract

1 1/2 cups dandelion seeds, plucked out of the flower head

Instructions

Put flour, baking powder, and almonds in a food processor.  Blend almonds are chopped fine.  Add butter and blend again until it forms a crumbly mixture.  Add eggs, buttermilk, almond extract and dandelion and blend just until dough forms a lump.  Shape into biscuits and bake on an ungreased cookie sheet at 450 degrees for 10 to 15 minutes or until golden brown.

Serve hot with butter and jam.

 

 
 

Dandelion Blossom Syrup AND! Cream of Dandelion Soup

Dandelion Blossom Syrup 

Recipe from Prodigal Garden. http://www.prodigalgardens.info

Makes just over 1 pint (2 cups)

Ingredients

1 quart (4 cups) dandelion flowers

1 quart (4 cups) water

4 cups sugar

1/2 lemon or orange, entire fruit including peel, chopped (optional)

Instructions

This is a traditional recipe passed down from the old world Europeans.  It can be used in place of honey in most recipes.

Put blossoms and water in a pot. Bring just to a boil, turn off heat, cover, and let sit overnight. 

The next day, strain and press liquid out of spent flowers.  Add sugar and sliced citrus and heat slowly, stirring now and again, for several hours or until reduced to a thick, honey-like syrup.  Can in half-pint or 1 pint jars. 

This recipe can be doubled (or more!).

 

Cream of Dandelion Soup

Recipe from Prodigal Garden. http://www.prodigalgardens.info

Ingredients

 4 cups dandelion leaves, chopped

2 cups dandelion flower petals

2 cups dandelion buds

1 tablespoons butter or olive oil

1 cup wild leeks or onions, chopped

6 cloves garlic, minced

4 cups water

2 cups half-and-half or heavy cream

2 teaspoons salt

Instructions

Gently boil dandelion leaves in 6 cups water.  Pour off bitter water.  Boil gently a second time, pour off bitter water.

In a heavy-bottom soup pot, sauté wild leeks and garlic in butter or olive oil until tender.  Add 4 cups water.  Add dandelion leaves, flower petals, buds, and salt.  Simmer gently 45 minutes or so.  Add cream and simmer a few minutes more.

Garnish with flower petals.

 
 
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