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Pickled Redbud Buds

Pickled Redbud Buds

2 cups flower buds (remove stem)

1 cup cider vinegar

1 tbl. sugar

1 tsp. brown sugar

1/2 tsp. canning salt

1-one inch long cinnamon stick

1 whole clove

Combine all. Bring to just boiling. Add to your sterilized jar. Refrigerate until ready for use. Or can as you would your cucumber pickles.

The pods are edible as well. Finding the right time to harvest the pods is a trial and error attempt, you want them young, but not so young that seeds have yet to develop. Eat and can like green beans.:surrender:
 

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Redbud Blossom Muffins

2 cups redbuds blossoms

2 tablespoons minced fresh sage or rosemary leaves

½ cup sugar

Minced zest of 1 lemon

1 ½ cups flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 large egg

3/4 cup milk

2 tablespoons melted butter or oil

1 tablespoon lemon juice

Topping:

1 tablespoon sugar

½ teaspoon ground cinnamon

Preheat oven to 375°F

In bowl #1, combine redbuds, herb, sugar, zest. Let sit 30 minutes.

In bowl #2 Sift flour, powder, baking soda, salt large bowl.

In bowl #3 Combine egg, yogurt, milk, oil, lemon juice.

Pour the content of bowl one in to bowl two and toss.

Add the wet ingredients from bowl three, stirring to just moisten. Do not over mix.

Fill your muffin tins 3/4 full.

Combine sugar cinnamon the topping sprinkle some each muffin Bake for 25 minutes, or until tops spring back when lightly touched.

Remove form muffin pan and cool on a wire rack.
 
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