Is too much really too much? Do you think dandelion bread and dandelion jelly would be too much> Well, I didn't so after making a big batch of jelly, I used some of the leftover blossoms to make bread and dried the rest of the blossoms for another time, by laying them out flat on a screen set in the sun, in my car. They were dried by sundown.
Dandelion Bread
2 cups unbleached flour
2 tsp baking powder
1/2 tsp salt
1 cup dandelion petals
1/4 cup canola oil
4 tbsp honey
1 egg
scant 1 1/2 cups milk
Combine dry ingredients in large bowl, including petals, and mix. Make sure to separate clumps of petals. In separate bowl mix together milk, honey, oil, and beat in egg. Add liquid ingredients to dry and stir. Batter should be fairly wet and lumpy. Pour into buttered bread tin or muffin tin. Bake at 400 degrees. At 25 minutes, check doneness of bread with a toothpick. If still too moist inside, lower oven temperature and continue to bake, checking every five minutes. This recipe can be made into muffins. A dozen muffins will take 20-25 minutes to bake.
5/6 cups prepared dandelion flowers
4 cups boiling water
4 1/2 cups sugar
juice and zest of 1 lemon
1 package powdered pectin
Boil the petals in 4 cups of boiling water for about ten minutes. Strain the juice (using paper towel or coffee filter) and measure out three cups plus a little. Add the sugar, lemon and pectin and bring to a boil until the sugar is dissolved. Boil hard for about one minute and skim. Pour into sterilized jars and seal with a water bath for 5 minutes makes 6 pints
