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Cultural Connection: Join our Elders, Linda, Joe, & Jean in Honouring the Dandelion


Aditi Loveridge

Everything Dandelions. Come Join us!


Friday, June 23

1pm - 3pm (PT)




In this workshop:

  • Elder Linda Van Wiergan will show us how to make dandelion Jelly.

  • Elder Joe White will share the medicinal value of each part of the dandelion.

  • Elder Jean Lloyd will show us how to make a dandelion cake !


Dandelion Petal Cake:

Ingredients:

The beauty of the dandelion flower shines through in this moist, delicious cake.

2 cups all purpose flour

2tsp baking powder

1 ½ tsp baking soda

1tsp cinnamon

1tsp salt

1 cup cane sugar

1 cup honey

1 ½ cups melted butter of sunflower oil

4 eggs beaten

1 can crushed pineapple drained

½ cup coconut shredded

2 cups dandelion petals


Directions:

  1. Preheat oven to 350 degrees

  2. Mix dry ingredients in a bowl except for sugar

  3. In a separate bowl, mix sugar, dandelions, syrup, butter and eggs until creamy

  4. Fold in pineapple and coconut

  5. Stir in dry ingredients until blended well

  6. Fold dandelion petals into batter

  7. Pour batter into greased 11”by 13” cake pan and bake for about 40 minutes, allow cake to cool before icing

Icing is optional - This cake is great with or without it!

2 cups cream cheese at room temperature

1 cup honey or maple, birch or dandelion syrup

Dandelion petals

  1. Pour honey or syrup over cream cheese and blend together

  2. spread icing on cooled cake, decorate by sprinking dandelion petals on top

  3. EAT - MMMMMMMMMM!



Dandelion Jelly

A delicious dandelion jelly that tastes just like honey.

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes


Ingredients

  • 2 cups dandelion petals, lightly packed

  • 4 cups water

  • 4 cups sugar

  • 2 Tbs. lemon juice

  • 1 box powdered pectin

Instructions

  1. Pull yellow petals off of the green part of the flower and place the petals into a quart canning jar.

  2. Pour 4 cups of boiling water over the flower petals. Allow them to cool and then place into the fridge for 24 hours.

  3. Strain the flowers well and squeeze out as much dandelion tea as possible.

  4. Place into a large pot 3 1/2 to 4 cups of dandelion tea, lemon juice, and pectin. Bring it to a boil.

  5. Add sugar and return to a boil while stirring. Boil the jelly for 1 to 2 minutes.

  6. Remove from the heat and pour into canning jars. Process for 10 minutes in a boiling water bath canner.





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