Dandelion Jelly

This jelly is very good and tastes a bit like honey, plus has a consistency of honey.

I was out in the pasture collecting dandelions, the neighbor that was out changing his irrigation came over to the fence and said he didn’t want to be nosy “but what the hell are you doing”? I told him I was going to make jelly. He just shook his head and walked away.

Gather a big container of dandelion flowers, no stems. Pull the petals off of the pod with enough to fill a gallon jar. Fill jar with with boiling water and let steep for 24 hours. Strain through a coffee filter into a stainless steel pot.

Ingredients:

3 cups dandelion tea

4 1/2 cups sugar

2 tablespoons lemon juice

1 box powdered pectin

Follow directions on pectin box for canning instructions.

1 1/2 cups diced apples, peeled (2-3 apples)
1 cup flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/3 cup milk
1 egg
2 tablespoons sugar
1 teaspoon cinnamon
Oil for frying

In bowl, mix flour, sugar and baking powder
In a glass, mix milk and egg then add it into dry ingredients and mix until just combined
(Mixture will be thick)
In bowl, toss the apple chunks with the cinnamon and sugar
Add apples into batter and stir just to coat apples
Heat fryer to 350
Drop by heaping tablespoonfuls
(use a second spoon to help drop batter from first spoon)
Fry for 3-4 minutes
(use a fork or tongs to flip over 1/2 way)
Place on a cooling rack with paper towels underneath

Glaze
1 1/2 cups icing sugar
1/2 teaspoon vanilla
2 tablespoons milk

In small bowl, mix glaze ingredients and drizzle over fritters

•Fry in batches
•Makes 8-10 depending on size you drop them

10 cups prepared fruit (about 4 qt. fully ripe strawberries)

2 boxes SURE-JELL Fruit Pectin

1 tsp. butter or margarine

14 cups sugar, measured into separate bowl

1. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
2. Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 10 cups prepared fruit into 6- or 8-qt. saucepot.
3. Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
4. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Yields ~ about 44  2.5″ cookies
• 1 cup butter, softened
• 3/4 cup cornstarch
• 3/4 cup powdered sugar
• 1 1/2 tsp almond extract
• 1 cup all-purpose flour
• 2-3 TBSP seedless red raspberry jam
• vanilla glaze {see below}

1. Mix together butter and cornstarch until well combined. Add in powdered sugar and extract and mix until smooth. Add flour and mix until dough comes together and flour is all incorporated. Cover and refrigerate 10-15 minutes.
2. Preheat oven to 350 degrees F.
3. Scoop out about 1/2 a tablespoonful of dough. (I use a small cookie scoop!)  Roll into a ball and lay on parchment on a cookie sheet. Lay cookie dough balls out 4 across in 5 rows, fitting about 20 cookies per sheet.
4. Bake 9 minutes. Remove from oven and flatten the tops of each cookie by gently pressing down with the bottom of a glass. Let sit for 2 minutes before transferring parchment to a cooling rack.
Glaze: Melt 3 TBSP butter. Stir in 1/2 tsp vanilla and 3 TBSP milk. Whisk in 1 cup powdered sugar. Stir until smooth. Let cool slightly before spooning onto cookies.

5. Let cool about 10 minutes. Spoon glaze on top. Transfer jam to a small bag and cut the     corner to pipe 4-5 small drops of jam on top of glaze on each cookie. Use a toothpick to     swirl the jam and the glaze.

Ingredients:
1 box orange Jell-O
1 box instant vanilla pudding
1 cup boiling water
1/2 cup cold water
1 Cool Whip 8 oz.
1 can mandarin oranges 14 oz. , drained
1 cup mini marshmallows

Instructions:

In a large bowl combine orange Jell-O and boiling water.
Whisk until Jell-O is dissolved.
Add cold water and allow to chill for 15 minutes in refrigerator.
Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened.
Fold in Cool Whip, mandarin oranges and marshmallows.

1 1/2 cups diced apples, peeled (2-3 apples)
1 cup flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/3 cup milk
1 egg
2 tablespoons sugar
1 teaspoon cinnamon 
Oil for frying 

In bowl, mix flour, sugar and baking powder 
In a glass, mix milk and egg then add it into dry ingredients and mix until just combined 
(Mixture will be thick)
In bowl, toss the apple chunks with the cinnamon and sugar 
Add apples into batter and stir just to coat apples 
Heat fryer to 350
Drop by heaping tablespoonfuls
(use a second spoon to help drop batter from first spoon)
Fry for 3-4 minutes
(use a fork or tongs to flip over 1/2 way)
Place on a cooling rack with paper towels underneath

Glaze
1 1/2 cups icing sugar
1/2 teaspoon vanilla
2 tablespoons milk

In small bowl, mix glaze ingredients and drizzle over fritters

•Fry in batches
•Makes 8-10 depending on size you drop them

10 cups grated zucchini, skin left on
4 cups white onion, chopped fine
2 large green bell peppers, chopped
3/4 cup jalapeño peppers, chopped

Mix together in a large bowl. Sprinkle 3 tablespoons coarse salt over mixture. Refrigerate and let stand overnight.
Remove from refrigerator and rinse twice with cold water, drain.
In a large kettle add:

4 cups sugar
2 1/2 cups white vinegar
1 1/2 teaspoon celery seed
1 teaspoon black pepper
1/2 teaspoon nutmeg
1 teaspoon turmeric

Bring to a boil, add zucchini mixture and simmer for 20 minutes.
Pour into hot pint jars, add lids, hot water bath for 10 minutes.
Makes 5 pints

Rhubarb is ready for harvest and here is a great recipe that will be the
talk of your next BBQ. Serve as a dip with corn chips or over grilled
meat – YUM – YUM !

1 cup granulated sugar
½ cup water
2 tablespoons finely shredded orange peel
6 cups Rhubarb, cut into ½ inch pieces
½ cup green bell pepper, diced
¼ cup sweet onion, finely chopped
⅓ cup red onion, finely chopped
1 jalapeno pepper, seeded and minced
2 tablespoons honey
2 tablespoons lemon juice
1 teaspoon fresh ginger, grated

In a medium, non-stick sauce pan, combine sugar, water and orange
peel. Bring to a boil.

Add chopped Rhubarb and reduce heat to medium. Simmer gently
until the Rhubarb is tender, about 10 minutes.

Remove from the heat and allow to cool to room temperature.

When cool, add remaining ingredients. Mix well. Serve chilled or at
room temperature.

Recipe from Linda Stephenson’s Rhubarb Cookbook.

1 cup light brown sugar, firmly packed
1 cup all-purpose flour
¾ cup quick cooking rolled oats
½ cup butter, melted
1 teaspoon cinnamon
4 cups Rhubarb, cut into 1 inch pieces
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
 
Preheat oven to 350°F.

In a large mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8”x 8” baking dish, evenly spread rhubarb over crumb mixture.

In a saucepan, combine 1 cup granulated sugar, cornstarch, water and vanilla. Cook together until clear, pour over rhubarb.

Top rhubarb with remaining crumb mixture.
Bake 45 to 55 minutes.
 
Recipe from Linda Stephenson’s Rhubarb Cookbook.

This is one of the easiest cookie recipes ever. I found this in a cookbook called 101 Recipes to make from a Cake Mix. You can find this cookbook at the Hen’s Tooth in the Bend River Mall in Bend or at your favorite book store.

The reason I like this recipe is because most of the ingredients are already in the cake mix.

Pre-heat oven to 350 degrees
1 packaged cake mix – any flavor
2 large eggs
1/2 cup vegetable oil

Mix ingredients together. Roll into balls and place on an ungreased baking sheet. Flatten with a fork or use your hand. Bake for 8 to 10 minutes.

Variations I have used:
White cake mix, crushed candy canes, coconut
Chocolate cake mix. mini chocolate chips, crushed walnuts
Spice cake mix, raisins
Have fun and try different combinations.

“Thanks Linda! The cookies are great. I used pecans and raisins with a spice cake and topped them off with cream cheese frosting with a hint of maple syrup mixed in. I also made red velvet cookies with cream cheese frosting. How can it get any easier? Have a very merry Christmas! “

Bryon Bessent