This is a collection of edible flower recipes, mainly using rose petals. There are many more flowers you can eat, and some will be listed here as well.
Only flowers and roses that are organically grown,should be used in these edible flower recipes. Never Use flowers from a nursery, florist, or ones found on the roadside! Be certain that the petals you use are pesticide free!
You should also Never Use any flower for a garnish that is not edible. If you are prone to allergies, you might choose Not to use flowers in your recipes.
Preheat oven 325 degrees
Cream softened with sugar until smooth. Beat in extracts and egg yolk.
In separate bowl,combine sour cream and baking soda,stir into sugar mixture.
Stir in rose water.
Sift together flour and salt, blend into batter.
Roll out on floured surface and using cookie cutters, cut into desired shapes.
Bake on greased cookie sheet 15-20 minutes
Place sugar and flower petals in a food processor and blend. Place in a sealed container for about a week, to capture the sweet flavors of the flowers, then sift the sugar to remove flower petals. Store floral sugar in an airtight container to use in your recipes
Makes 2 cups
Suggested Flowers: Roses, Violets, Pinks
Put all ingredients in food processor or blender, blend well. Add orange juice a teaspoon at a time, until you reach a smooth consistency. Store in fridge in covered containers.
Preheat oven 350 degrees. Cream butter. In separate bowl, beat sugar and eggs until volume has doubled. Gradually add the flour and salt. Fold in the butter. Divide the batter into two bowls. In the 1st bowl, add the extract and almonds. In the 2nd, add the rosewater and food coloring.
Spoon the batter alternately into a greased 9" tube pan. Bake 350 for 50-60 minutes.
Let cool, remove from pan, dust with XX sugar.
Serve with Rose Petal Syrup
Garnish the cake with some edible flower petals of Roses around the rim.
Remove the white base part of the rose petal. Add 1 cup fragrant rose petals to 1 pint of boiling white vinegar. Pour into jars. Cover tightly, and let stand for 10 days. Strain, pour through sieve. Put in sterilized jars with caps.
Wash hips, cutting out the black calyx. Cook rose hips in 2 cups water. Mash fruit while cooking. When tender, use a fine sieve, and push through. Continue cooking strained pulp until it thickens to the consistency of jam.
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