Has anyone heard of rose geranium cake?

I have heard about a cake called rose geranium cake. It sounds interesting and I would like to try one. Also, back in the day (about 40 years ago:) My brother used to help this old lady pull taffy in her basement. She canned everything. She even canned dandelion stems in some sort of liquid. Has anyone ever heard of this?

Has anyone heard of rose geranium cake?
Rose geranium cake:


http://www.nbc10.com/gardening/9764072/d...


http://www.cooks.com/rec/doc/0,176,15916...


http://www.cooks.com/rec/doc/0,176,15916...


http://www.cooks.com/rec/doc/0,176,15616...


http://www.cooks.com/rec/doc/0,176,15916...


http://www.dallasnews.com/sharedcontent/...


There are lots more--just google "rose geranium cake".





Canned dandelion:


http://www.foodreference.com/1906/html/r...


I think "can" in the recipe means a canning jar.





All things dandelion:


http://www.edibleweeds.com/


They may sell canned dandelions, and do sell a dandelion cookbook.


Commercial canned dandelion:


http://strangemaine.blogspot.com/2007_03...


Order some:


http://www.grocerygogo.com/products.asp?...





I tried cooking some, and they were very bitter. I'm sure there's a way to get the bitterness down to an edible level.
Reply:You can substitute dandelion greens in any cooked spinach or chard recipe if you can find a canning recipe for that...here is the cake recipe...





Rose Geranium Buttermilk Pound Cake recipe





1 cup (2 sticks) butter or margarine


2 1/4 cups granulated sugar


4 eggs


2 teaspoons vanilla extract


1 tablespoon lemon zest


Pinch of salt


1/2 cup finely minced fresh rose geranium leaves


3 cups all-purpose flour


1/4 teaspoon baking soda


1 cup buttermilk


6 whole fresh rose geranium leaves





Heat oven to 325 degrees F. Grease and flour a Bundt pan.


Using an electric mixer, cream butter or margarine and sugar until fluffy. Beat in eggs on at a time. Mix well. On slow speed, add vanilla extract and next 3 ingredients.


In a separate bowl, combine flour and baking soda. To the batter, add dry ingredients in 3 portions and buttermilk in 2 portions, alternating between the two. Mix well to moisten flour. Place whole rose geranium leaves in the bottom of prepared Bundt pan. Carefully pour batter into the pan. Bake for exactly 1 hour, 10 minutes, even if cake does not appear done at the end of cooking time. Cool for 10 minutes. Remove from pan. Dust with confectioners sugar or frost.


Yields 10 to 12 servings.


http://www.recipegoldmine.com/cakepoundM...





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here are some dandelion recipes...





Dandelion Jelly





1 qt. dandelion flowers


1 qt. water


1 tsp. lemon juice


1 box Sure-Jell





Cook together for 3 minutes the flowers and water.


Strain and save juice.


Follow directions on Sure-Jell box using dandelion water.


Bring to a boil, then add 4 1/2 cups sugar and lemon juice.


http://www.mountain-breeze.com/kitchen/d...





Dr. Lehman's Dandelion Wine





4 quarts dandelion flowers


4 quarts boiling water


4 pounds sugar


1 lemon


2 oranges





Pour boiling water over the flowers. Let stand 24 hours. Than boil 20 minutes. Put in the rind of the lemon and orange in when boiling. Strain through colander. Add the pulp of the lemon and orange sliced in when it is lukewarm. Add a tablespoon of yeast and let stand a week. Than strain it through cheesecloth and put it up. Keep a month before using. If you put it in a jar, do not tighten all at once(the lid)(Don't seal too soon or you will over-pressure the bottles)


~This is from Doc Lehman of Mountville,Pennsylvania





My Aunt and Uncle make this every year and her are what they have added.


Add yeast when cold, either directly or float it on toast. Let stand for 3 weeks then sieve through cheese cloth. Bottle, but don't cork tightly for at least two months. Should stand for six months before using If you don't want to wait six months try quick dandelion wine. Pour one cup white wine over 1 Tbsp. chopped dandelion leaves and let sit for one hour.





There are indeed good things about this weed. Dandelion is a gentle liver tonic and diuretic and grandma made dandelion tonic each spring....she would pour water over fresh leaves and let it stand a few hours and that strain it and "make" us drink it to "clean out the system". When she got a juicer she would mix dandelion.apples and carrots.


http://www.seedsofknowledge.com/dandelio...





Cooked Dandelion Greens





Cut the roots from the greens and discard. Wash well in cold water. Bring a large pot of water to a full boil and put the greens into the water by the handful. Bring water quickly back to the boil and cook just until wilted, two or three minutes. Drain and run cold water over to stop the cooking. Squeeze as much moisture out as possible. At this point you may wrap well in plastic wrap and freeze for future use, 8 to 10 ounces per package is a useful size.


These greens may be used as a substitute for spinach or Swiss chard in any number of recipes, from ravioli or lasagna fillings to a simple sauté in olive oil with garlic as a side dish.Her grandma used this often as a filling when spinach was called for.


http://www.seedsofknowledge.com/dandelio...





Dandelion Salad Vinaigrette


This is Shirley's recipe for the dressing her grandma made.





Salad Vinaigrette





Makes approximately 2/3 cup





1/2 cup extra virgin olive oil (I love oil from Tuscany for its peppery flavor)


3 Tblsp. red wine vinegar


1 tsp. salt


1/2 tsp. dry mustard


1 large peeled and smashed garlic clove


Freshly ground pepper





Put all ingredients into a jar with tight fitting lid. Shake well and let steep at least an hour before use. This will keep under refrigeration for a week. Bring to room temperature before using. You may wish to add a sprig or two of fresh herbs as available. Occasionally substituting fresh squeezed lemon juice for the vinegar makes a pleasant dressing, especially in the summer.


http://www.seedsofknowledge.com/dandelio...





Dandelion Syrup





Now this is the other recipe she gave me. I propose using those bright yellow blooms as a delightful Dandelion Syrup for use over pancakes or waffles. Just make sure they pick them at the middle of the day when they are drier. To make a good supply, you'll need:





4 ea. big handfuls of dandelion tops(flowers)


1/2 ea. lemon, juiced


1 quart cold water


2 lbs. sugar





Place the tops in the water and bring to a slow boil. Let boil half a minute then cool overnight. The next day, strain and push out the excess water. Discard the blooms and save the dandelion water. Mix this water with the lemon and sugar and simmer until most of the water has evaporated. Do not bring to a hard boil.


Let the mixture cool, then simmer again until thick in consistency like maple syrup. This can be poured over flapjacks either warm or cool.


http://www.seedsofknowledge.com/dandelio...





SAUTED DANDELION BLOOMS





1 cup of flour


Dash of salt


Dash of pepper


1/2 teaspoon each of thyme, marjoram, sage, paprika


2 dozen large, fresh dandelion blossoms, freshly rinsed and still damp


Cooking oil





Mix flour and all seasonings together in a shallow bowl. Coat the bottom of a fry pan with oil and heat to a medium temperature. It is ready when a bit of flour sizzles up when dropped in. Coat the damp dandelions in the flour mixture, and fry in the oil until golden brown. Turn them as necessary to brown all sides. Remove blossoms from pan and set to drain on paper towels, or use paper bags as I do to soak up the excess oil. Add more oil as needed to complete cooking all blossoms. These taste best when served fresh and hot.


http://bellaonline.com/articles/art1904....





Dandelion Greens





Dandelion greens are cooked with chopped onion, minced garlic, chile pepper, then topped with grated Parmesan cheese.





INGREDIENTS:


1 pound dandelion greens


1/2 cup chopped onion


1 clove garlic, minced


1 whole small dried hot chile pepper, seeds removed, crushed


1/4 cup cooking oil


salt and pepper


Parmesan cheese





PREPARATION:


Discard dandelion green roots; wash greens well in salted water. Cut leaves into 2-inch pieces. Cook greens uncovered in small amount of salted water until tender, about 10 minutes. Sauté onion, garlic, and chile pepper in oil.


Drain greens; add to onion garlic mixture. Taste dandelion greens and season with salt and pepper. Serve dandelion greens with grated Parmesan cheese.


Recipe for dandelion greens serves 4.


http://southernfood.about.com/od/collard...
Reply:Rose Geranium Cake








Rose geranium leaves


2 sticks butter


1 3/4 cups sugar


3 egg whites


2 eggs


3 cups sifted flour


4 teaspoons baking powder


1/2 teaspoon salt


1/2 cup water


1 teaspoon vanilla extract


3/4 cup milk











Wrap 6 geranium leaves around each stick of butter. Let stand in refrigerator overnight. Discard leaves. Line 2 waxed-paper lined cake pans with remaining rose geranium leaves. Cream softened butter and sugar in mixer bowl until light and fluffy. Beat in egg whites and eggs. Add remaining dry ingredients and liquid ingredients alternately to creamed mixture, beating well after each addition. Pour into prepared pans.





Bake at 350 degrees for 30 to 35 minutes or until layers test done. Cool in pans for several minutes. Invert onto wire rack. Remove leaves from layers with toothpicks; frosting will cover resulting roughness. Frost as desired. Yield: 12 servings.