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  Flower Bakery, Blossom Breads, Petal Pies, Cakes, Cookies  

NEW! Pharmacopeia of Flowers: Foods, Drinks, Health & Beauty

Baked Blossoms & Petal Pies

Bakery |ˈbāk(ə)rē| noun (pl. -eries)
a place where bread and cakes are made or sold : delicious aromas wafting from the bakery | [as adj.] an assortment of bakery goods.
• baked goods such as bread and cakes : a table overflowing with homemade bakery and wine.

Bake |bāk| verb [trans.]
1. cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface : they bake their own bread and cakes | [with two objs.] I baked him a cake for his birthday | [as adj.] ( baked) baked apples.
• [intrans.] (of food) be cooked in such a way : the bread was baking on hot stones.
2. (of the sun or other agency) subject (something) to dry heat, esp. so as to harden it : the sun has baked the earth a dusty brown.
• [intrans.] informal (of a person or place) be or become extremely hot in prolonged sun or hot weather : the city was baking in a heat wave | [as adj.] ( baking) the summer's baking heat.
noun [with adj. ]
a social gathering at which baked food is eaten : lobster bakes on deserted islands.

ORIGIN Old English bacan, of Germanic origin; related to Dutch bakken and German backen.

Cake |kāk| noun
an item of soft, sweet food made from a mixture of flour, shortening, eggs, sugar, and other ingredients, baked and often decorated : a carrot cake | [as adj.] cake pans | a mouthful of cake.
• an item of savory food formed into a flat, round shape, and typically baked or fried : crab cakes.
• a flattish, compact mass of something, esp. soap : a cake of soap.

Cake verb [trans.] (usu. be caked)
(of a thick or sticky substance that hardens when dry) cover and become encrusted on (the surface of an object) : a pair of boots caked with mud.
• [intrans.] (of a thick or sticky substance) dry or harden into a solid mass : the blood under his nose was beginning to cake.

PHRASES
cakes and ale: dated; merrymaking.
a piece of cake: informal something easily achieved : I never said that training him would be a piece of cake.
sell like hotcakes: informal be sold quickly and in large quantities.
take the cake: surpass or exceed all others : of all the hard-hearted women, she takes the cake.
you can't have your cake and eat it (too): proverb; you can't enjoy both of two desirable but mutually exclusive alternatives.

ORIGIN Middle English (denoting a small flat bread roll): of Scandinavian origin; related to Swedish kaka and Danish kage.

Cookie |ˈkoŏkē| noun (pl. -ies)
1. a small sweet cake, typically round, flat, and crisp.
2. informal a person of a specified kind : a tough cookie with one eye on her bank account.
3. Computing a packet of data sent by an Internet server to a browser, which is returned by the browser each time it subsequently accesses the same server, used to identify the user or track their access to the server.

PHRASES
that's the way the cookie crumbles: informal; that's how things turn out (often used of an undesirable but unalterable situation).

ORIGIN early 18th cent.: from Dutch koekje ‘little cake,’ diminutive of koek.

Pastry |ˈpāstrē| noun (pl. -tries)
a dough of flour, shortening, and water, used as a base and covering in baked dishes such as pies.
• an item of food consisting of sweet pastry with a cream, jam, or fruit filling.

ORIGIN late Middle English (as a collective term): from paste, influenced by Old French pastaierie.

Pie 1 |pī| noun
a baked dish of fruit, or meat and vegetables, typically with a top and base of pastry.
• a pizza.

PHRASES
(as) easy as pie: informal; very easy.
(as) nice (or sweet) as pie: extremely pleasant or polite.
a piece (or slice) of the pie: a share of an amount of money or business available to be claimed or distributed : orchestras have seen cultural rivals get a bigger piece of the pie.
pie in the sky: informal; used to describe or refer to something that is pleasant to contemplate but is very unlikely to be realized.

ORIGIN Middle English : probably the same word as pie 2 , the various combinations of ingredients being compared to objects randomly collected by a magpie.

Pie (noun)
the enticing aroma of fresh-baked pies pastry, tart, turnover.

1cup flowers snapdragons bruschetta
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Rose Petals Risotto crispy fried battered dandelions
battered dandelion fried dandelions
battered dandelions dandelion fritters stems
crispy dandelions dandelion fritter

 

Baked Flower Foods

Dandelion Blossom Cake

  • 2 cups flour
  • 2 tsp baking powder
  • 1-½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • 1 cup sugar
  • 1 cup Dandelion Blossom Syrup
  • 1-½ cups oil
  • 4 eggs
  • 2 cups Dandelion blossom petals
  • 1 can crushed pineapple
  • ½ cup walnuts
  • ½ cup coconut
  1. Dandelion Cakes and BreadsSift together dry ingredients.
  2. In separate bowl, beat sugar, dandelion syrup, oil and eggs together until creamy.
  3. Add pineapple, walnuts, and coconut, and mix well.
  4. Stir dry ingredients into the mixture until well blended.
  5. Pour batter into a greased, 9×13 cake pan and bake at 350° for about 40 minutes.

Dandelion Blossom Cake Frosting

  • 1x 8-oz package cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 or 2 Tbsp milk

 

Dandelion Blossom Pancakes

  • 1 cup white flour
  • 1 cup cornmeal
  • 1 tsp sea salt
  • 2 tsp baking powder
  • 2 eggs
  • ¼ cup oil
  • ½ cup Dandelion Blossom syrup or honey
  • 2 cups milk
  • 1 cup Dandelion blossom petals

  1. Mix dry ingredients first.
  2. Add wet ingredients and mix together thoroughly (Note: the secret of keeping pancake batter from getting lumpy is to be sure to add all the wet ingredients before mixing.)
  3. Adjust consistency by adding a little more milk or a little more flour if it's too thick or thin. Pancake batter should be thin enough to pour, but not runny.
  4. Cook on oiled grill.
  5. Top with butter and Dandelion Blossom syrup.

 

Dandelion Cornbread

  • 1 cup cornmeal
  • 1 cup white flour
  • 2 tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp sea salt
  • 2 large eggs
  • ½ cup Dandelion Blossom syrup (or honey)
  • ¼ cup oil or butter
  • 1 cup milk (buttermilk is best!)
  • 1 cup Dandelion blossom petals

  1. Mix dry ingredients together.
  2. Add all the rest of the ingredients and blend until smooth.
  3. Pour batter into a 9×9 pan, or 10-inch cast iron frying pan.
  4. Bake at 375° for 25 minutes.
  5. Serve hot with butter and Dandelion Blossom syrup.

 

Dandelion Blossom Bread

Breaded and Battered Dandelion Flowers
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 Teaspoon salt
  • 1 cup dandelion blossoms,
    all green sepals and leaves removed
  • 1/4 cup oil
  • 4 Tablespoons honey
  • 1 egg
  • 1-1/2 cups milk

Combine dry ingredients in large bowl, including petals making sure to separate clumps of petals. In separate bowl mix together milk, honey, oil beaten egg. Add liquid to dry mix. Batter should be fairly wet and lumpy. Pour into buttered bread tin or muffin tin. Bake 400F. For muffins 20-25 min, bread for bread up to twice as long. Test for doneness.

Dandelion Burgers

  • 1 cup packed dandelion petals (no greens)
  • 1 cup flour
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup chopped onions
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp each basil and oregano
  • 1/8 tsp pepper

Mix all ingredients together. The batter will be goopy. Form into patties and pan fry in oil or butter, turning until crisp on both sides. Makes 4-5 very nutritious vegetable burgers. No, they don't taste like hamburger, but they ain't bad.

 

Pecan Chamomile Crumble & Baked Apples

Pecan crumble is one of the easiest desserts to pull together quickly, and all of the ingredients are pantry staples. The crisp topping is great for stuffing apples or on top of a baked fruit crumble (double this recipe for the latter). The apples can be substituted with peaches or apricots in the summer.

MAKE AHEAD: The pecan topping can be frozen in a resealable plastic food storage bag for up to 6 months.

  • Simple Pecan Crumble and Baked Apples4 medium tart apples, partially cored so the bottoms remain intact
  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup raw oats
  • 1/2 cup packed light brown sugar
  • 1/4 cup pecan pieces, coarsely chopped
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons dried chamomile flowers, crushed
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small cubes
  • Vanilla ice cream, for serving
  1. Preheat the oven to 375 degrees.
  2. Arrange the cored apples upright in a snug baking dish.
  3. Combine the flour, oats, brown sugar, pecans, cinnamon, chamomile flowers, nutmeg, salt and butter in a medium bowl.
  4. Use your fingertips to massage the mixture until it forms coarse crumbs and larger clumps.
  5. Use the mixture to fill each hollowed core, packing the filling down and piling a little on top.
  6. Bake for 40 to 45 minutes, until the apples are soft and easily pierced with a sharp knife.
  7. Serve warm, with a scoop of vanilla ice cream.

Per serving (not including ice cream): 470 calories, 4g protein, 65g carbohydrates, 23g fat, 12g saturated fat, 45mg cholesterol, 160mg sodium, 7g dietary fiber, 41g sugar

 

Baking with Lavender

Lavender is grown as a condiment and used in salads and dressings. Flowers yield abundant nectar from which bees make a high-quality honey. Monofloral honey is produced primarily around the Mediterranean, and is marketed worldwide as a premium product. Flowers can be candied and are sometimes used as cake decorations. Lavender flavours baked goods and desserts (it pairs especially well with chocolate), and is also used to make "lavender sugar". Lavender flowers are occasionally blended with black or green teas, or made into tisanes.

Lavender lends a floral and slightly sweet flavour to most dishes, and is sometimes paired with sheep's-milk and goat's-milk cheeses. For most cooking applications the dried buds (also referred to as flowers) are used, though some chefs experiment with the leaves as well. Only the buds contain the essential oil of lavender, from which the scent and flavour of lavender are best derived.

  • Use lavender for its multiple culinary possibilities.
  • Add lavender flowers to salads for a pop of color.
  • Substitute lavender flowers for rosemary in bread recipes.
  • Add lavender-flavored sugar to cake or custard recipes. Combine 1 tbsp. dried lavender flowers with 2/3 cup sugar in a sealed dish. Allow the combination to fully blend for two weeks before adding to recipes.
  • Grace drinks, baked goods and frozen desserts with lavender flowers.
  • Place lavender flowers in a champagne flute to accent the champagne with beauty and flavor.
  • Add lavender flowers to savory recipes, such as stew and sauces.

Lavender-Lemon Verbena Cake

  1. Add lavender to lemon verbena for an aromatic cake. Preheat oven to 350 degrees Fahrenheit. Oil and flour the cake pans.
  2. Combine butter, sugar, lemon verbena leaves and lavender flowers. Cream ingredients until smooth.
  3. Combine cake flour, baking powder, sugar and salt. Blend with sugar mixture.
  4. Beat together apple juice, milk, eggs and lemon extract. Combine with dry mixture. Mix with a hand mixer at medium speed until batter is smooth. Pour batter into cake or cupcake pans.
  5. Bake cupcakes 25 - 30 minutes for a sheet cake. Test cake with a toothpick. When the toothpick comes out of the center clean, the cake is done.

Lavender FrostingLavender Frosting

  • 1 cup powdered confectioner’s sugar
  • 2 tablespoons dried culinary lavender flowers
  • 2 tablespoons milk
  • 2 teaspoons light corn syrup
  • food coloring if you choose; red + blue
  1. In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. (we let it stand for a few hours)
  2. When ready to use, sift the mixture into a medium size bowl; discard lavender flowers OR save to top off cookies as decoration.
  3. Add milk and corn syrup, mixing well.

NOTE: additional sugar or milk may need to be added to make frosting easy to spread, spread on cooled cookies.

Lavender Tea Cookies

  • 1 tablespoon dried culinary lavender flowers
  • 1 cup butter, room temp
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  1. In a mortar, grind lavender leaves with the pestle. (we used a food processor)
  2. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract and lemon extract. (The smell is amazing!)
  3. Add flour and salt; mix until combined (dough should be soft but not sticky.)
  4. Refrigerate 1-2 hours or until dough is firm.
  5. Preheat oven to 325 degrees F. Remove dough from fridge.
  6. On a lightly-floured surface, roll dough apprx 1/4″ thick with your rolling pin
  7. Cut into desired shapes with your favorite cookie cutters and place onto ungreased cookie sheets.
  8. Bake 12-15 minutes or until cookies are lightly browned around the edges.
  9. Remove from oven and cool on wire cooling racks.
1 Cup of Flower
Organic Lavender Flour
Korean pancakes
dandelion fritters
dandelion appetizers

 

Chamomile Cakes, Petal Puddings, Desserts

Ambrosia

Coffee Cake

Indian Pudding

Sabayon

Angel Food Cake

Compote

Italian Ice

Sachertorte

Apple Crisp

Coupe

Jelly Roll

Savarin

Apple Pandowdy

Crème Brûlée

Kuchen

Semifreddo

Baba Au Rhum

Crème Caramel

Kugelhopf

Sherbet

Babka

Crepes Suzette

Kulfi

Simnel Cake

Baked Alaska

Crisp

Lemon Chiffon Cake

Snow Pudding

Banana Pudding

Croquembouche

Lord Baltimore Cake

Sorbet

Banana Split

Crumb Cake

Madeira Cake

Souffle

Bananas Foster

Crumble

Madeleine

Spice Cake

Banbury Tart

Cupcake

Marquise

Sponge Cake

Battenburg Cake

Custard

Mississippi Mud Pie

Stollen

Bavarian Cream

Dacquoise

Mooncake

Strawberry Shortcake

Bavarois

Devil's Food Cake

Mousse

Streusel

Black Forest Cake

Dobos Torte

Mousseline

Syllabub

Blancmange

Duff

Mud Pie

Tapioca Pudding

Blueberry Buckle

Dulce De Leche

Nougatine

Tarte Tatin

Bombe

Dundee Cake

Panettone

Tea Cake

Boston Cream Pie

Financier

Panforte

Timbale

Bread Pudding

Flan

Panna Cotta

Tiramisù

Brown Betty

Floating Island

Parfait

Toffee Pudding

Buche De Noel

Flummery

Pashka

Torte

Bundt Cake

Fool

Pavlova

Tortoni

Carrot Cake

Fruitcake

Peach Melba

Tres Leches

Cassata

Galette Des Rois

Persimmon Pudding

Trifle

Charlotte Russe

Gateau

Plum Pudding

Upside-Down Cake

Cheesecake

Genoise

Poached Pear

Vacherin

Cherries In The Snow

German Chocolate Cake

Poires Belle-Hélène

Vanilla Pudding

Cherries Jubilee

Gingerbread

Pot De Crème

Wedding Cake

Chocolate Pudding

Granita

Pound Cake

Whoopie Pie

Chocolate Fondue

Honey Cake

Red Velvet Cake

Zabaglione

Clafoutis

Hummingbird Cake

Rice Pudding

Zuppa Inglese

Cobbler

Ice Cream

Roulade

 

 

Petal Pies, Tarts, Turnovers

Pies

 

Turnovers

Tarts

Apple Pie

Pierogy/Piroshki

Borek

Banbury Tart

Banana Cream Pie

Pot Pie

Boureki

Bitter Tart

Bierrock

Pumpkin Pie

Calzone

Jam Tart

Bisteeya

Quesadilla

Cornish Pasty

Onion Tart

Black Bottom Pie

Quiche Lorraine

Dumpling

Pasteis De Nata

Bridie

Ricotta Pie

Empanada

 

Buttermilk Pie

Runza

Mezzaluna

 

Cherry Pie

Shepherd's Pie

Momo

 

Chess Pie

Shoofly Pie

Pot Sticker

 

Coconut Cream Pie

Spanakopita

Pyrizhky

 

French Silk Pie

Steak And Kidney Pie

Roly Poly

 

Grasshopper Pie

Strawberry Rhubarb Pie

Rustici

 

Key Lime Pie

Strudel

Sambusak

 

Lemon Chiffon Pie

Sweet Potato Pie

Samosa

 

Lemon Meringue Pie

Tarte Au Sucre

Shu Mai

 

Millionaire Pie

Tarte Tatin

Wonton

 

Mincemeat Pie

Tiropita

   

Mississippi Mud Pie

Torta

   

Moon Pie

Tourtiere

   

Pecan Pie

Washington Pie

   

 

 

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