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Dandelion flower bread
Terri Cusson 4 cups flour 4 teaspoons Baking powder 1 teaspoons salt 2 cup dandelion flower petals (How to prepare select here.) 1/2 cup oil 3/4 cup honey 2 eggs 2 2/3 cups of milk Combine dry ingredients including the flower petals. Combine wet ingredients, scramble the eggs a little in the mix. Add the wet to the dry ingredients. Pour into greased or parchment lined loaf pans. Bake at 400 degrees for 25 minutes. Done when a cake tester or knife comes out clean. This recipe can be halved if you don’t have enough dandelion flowers. |
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HERBES DE PROVENCE BLEND
Makes a ½ cup
2 tablespoons dried thyme
2 tablespoons dried marjoram
2 tablespoons dried savory
1 tablespoon dried rosemary
2 tablespoons dried lavender flowers.
Combine all ingredients in a blender process on a low to medium setting for about 10 seconds or until the lavender has been broken down into very small pieces. Store in an airtight container.
Pear Crumble
Michelle McClure
Ingredients: Fruit filling, 8 pears, peeled, cored, and diced, ½ cup golden raisins or dried cranberries ( I used cranberries), ½ cup brown sugar, 2 Tablespoons plain flour, good sprinkle of ground ginger and ground cinnamon.
Topping: 1 cup flour, 1 cup walnuts, finely chopped, 2/3 cup brown sugar, and 8 Tablespoons butter, cut into tiny pieces.
Preheat oven to 375*F. Lightly grease a nice big pie dish. Combine all the fruit filling ingredients and pour into prepared pie dish. Make the topping by combining flour, chopped walnuts, sugar and butter. Blend together with your fingers or a pastry blender until it starts to clump together. Spoon topping over furit mixture and bake for 30 minutes or until golden and crisp. Serve warm with whipped cream or vanilla ice cream.
Makes a ½ cup
2 tablespoons dried thyme
2 tablespoons dried marjoram
2 tablespoons dried savory
1 tablespoon dried rosemary
2 tablespoons dried lavender flowers.
Combine all ingredients in a blender process on a low to medium setting for about 10 seconds or until the lavender has been broken down into very small pieces. Store in an airtight container.
Pear Crumble
Michelle McClure
Ingredients: Fruit filling, 8 pears, peeled, cored, and diced, ½ cup golden raisins or dried cranberries ( I used cranberries), ½ cup brown sugar, 2 Tablespoons plain flour, good sprinkle of ground ginger and ground cinnamon.
Topping: 1 cup flour, 1 cup walnuts, finely chopped, 2/3 cup brown sugar, and 8 Tablespoons butter, cut into tiny pieces.
Preheat oven to 375*F. Lightly grease a nice big pie dish. Combine all the fruit filling ingredients and pour into prepared pie dish. Make the topping by combining flour, chopped walnuts, sugar and butter. Blend together with your fingers or a pastry blender until it starts to clump together. Spoon topping over furit mixture and bake for 30 minutes or until golden and crisp. Serve warm with whipped cream or vanilla ice cream.