Dandelion wine and cookies!

Spring is here regardless of the shifting weather from warm to cold, and all that in between.  With Spring, we have the humble dandelion.  That little flower/herb and mostly called a weed by those who wish to have a showplace yard, is just really a powerhouse.  First off, you can pick the greens and cook them just like spinach, and add some butter, a splash of vinegar, and some bacon bits and pieces.  You can use them in a salad, or even make a tea from not only the blossoms but also the roots.  The dandelion is just full of vitamins and minerals, plus it is good for all types of health conditions.

You can also make cookies, and wine from the blossoms!!  Of course you need to make sure there are no pesticides on the blossoms.  Also after washing them, you need to pull most of the petals loose from the green part.

Cookies.

1/2 cup butter      3/4 cup sugar        2 eggs      1 and 1/2 tsp vanilla      1 cup flour

3/4 cup  oatmeal      3/4 cup dandelion petals


Preheat oven to 375, grease cookie sheet,  cream the butter and the sugar, add the eggs and the vanilla, stir in flour, oatmeal and dandelion petals.  Drop tablespoon of batter on cookie sheet.  Bake 10 to 15 minutes or until golden brown.  Remove from sheet and let cool.


Wine.

You will need a large stock pot, and at least a 3 gallon crock.

Take 1 gallon of dandelion blossoms, remove the green from most of them.  Stick them in the large stock pot, cover with boiling hot water.  Cover pot, and sit in a cool place and let it steep for 4 days.

On the 4th day, take and chop up 4 oranges and 2 lemons, peels, and all.  Add to the pot, along with 3 pounds of sugar.  Bring all of it to a boil on the stove, stirring to make sure it doesn't stick or burn.
Let boil for about 5 minutes, stirring frequently.  Then turn burner to simmer, cover pot and let simmer for 20 minutes.  Remove from heat, and let cool for about a half hour.  Now strain out the flower petals only, and pour the syrupy mix which includes the lemon and orange remains, into the sterilized crock.  Add 1 package of dry yeast to mix, and stir to mix it.  Cover with a clean cloth and let ferment in a cool place for about a week.  When it is no longer bubbling, you are ready for next step.  Strain out everything except liquid through cheesecloth.  Put liquid in clean, sterilized bottles, if they are old wine bottles, put a balloon over the top instead of a lid, and let set for 24 hours to make sure balloon doesn't inflate( if it does, don't cap yet, take off balloon, let gas out, put balloon back on, and wait), if it doesn't go ahead and remove balloon, and cap it.  Let age for a couple of weeks before you drink!!  Enjoy!!