Copyright©2007- 2010 Donna Goff

Thursday, April 28, 2011

Dandelion Jelly

An online friend, Emily, said she was making dandelion jelly and that it was yummy. Curious, I asked for the recipe. She did.  I found this specific recipe in several places on the internet, so I thought it would be OK to share. I then set out on the adventure to make this jelly with my friend.

Ingredients
4 cups dandelion blossoms --from a chemical free lawn! 

Make sure not to use the stems as they tend to be bitter!
4 cups water
1 (1 1/2 ounce) package fruit pectin
1 teaspoon lemon extract
4 1/2 cups sugar

Directions
Pick blossoms without stems attached. Bring water to a boil in a medium saucepan, add the blossoms, and cook for 3 minutes. Strain 3 cups of the liquid through a sieve or cheesecloth into a bowl. Discard the blossoms. Stir the fruit pectin, lemon extract, and sugar into the liquid. Return to the saucepan, bring to a boil and cook for 3 minutes. Immediately pour into sterilized half-pint jars and attach the seals and lids.

Makes 6 half-pint jars.

Note: My Jelly turned out like syrup. I feel this recipe was designed for sea level. I live at over 4800 ft elevation. So, I searched the internet for someone who had success at high altitude and what they did differently. I shall use this same recipe ingredients list, but try making this again with the new high altitude process. When I get the process down I will replace this recipe with the recipe with the proper process and pictures!

Wednesday, April 20, 2011

Donna's Morning Sundae

This is Donna's healthy Morning Sundae! 


Ingredients:

1/2 cup regular oatmeal
1 cup water
dash of sea salt
1/2 teaspoon cinnamon
10 raw almonds (soaked overnight), chopped
1/2 cup applesauce

Directions:

Boil water and salt
Stir in Oats
Cook one minute
Cover, remove from heat, and let stand until desired consistency.

For creamier oatmeal, add oats and salt to cold water, bring to a boil, cover, remove from heat, and let stand until desired consistency.

Stir applesauce and cinnamon
Top with chopped almonds.  Sliced or slivered almonds can be substituted, with a sacrifice of nutrition.