Dandelion Bread Recipes Recipe For Deviled

DANDELION BREAD

Steps:

• Combine dry ingred. in large bowl, including petals & make sure to separate clumps of petals.
• In a separate bowl mix together milk, honey, oil & beat in egg.
• Add liquid to dry mix. Batter should be fairly wet & lumpy.
• Pour into buttered bread tin or muffin tin.
• Bake 400* muffins (12) 20-25 min, bread 25-30 min or until done.

DANDELION AND TOMATO SALAD APPETIZER

Steps:

• Cut dandelion leaf blades away from their midveins, which can be bitter. Chop leaf blades. Transfer to a large bowl; mix in feta cheese, onion, red bell pepper, yellow bell pepper, and garlic.
• Stir salad dressing, Worcestershire sauce, and Italian seasoning into the bowl. Cover with plastic wrap and chill until flavors combine, about 1 hour.
• Stuff each tomato half with some of the dandelion mixture. Sprinkle with Parmesan cheese.

DANDELION CHIPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Combine olive oil, vinegar, garlic powder, salt, and pepper in a bowl. Add leaves and toss until well combined. Lay the leaves in a single layer on the prepared baking sheets and drizzle with remaining olive oil mixture.
• Bake in the preheated oven until dandelion chips are crisp, making sure they do not burn, 12 to 16 minutes. Leaves will stiffen as they cool.

DANDELION SYRUP

Steps:

• Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 1/2 ounces of petals and discard the stems and leaves.
• Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.
• Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly.
• Pour into a bottle and place in the refrigerator.