Collie Flowers |
Course : Side Dishes
Serves: 12 pieces |
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Ingredients:
4 cups whole wheat flour |
1/2 cup cornmeal |
1/2 cup rolled oats |
1 large egg |
2 tablespoons vegetable oil |
1 teaspoon fresh chopped mint |
1 small juice from one small orange |
1 2/3 cups water |
---PINK DIPPING SAUCE--- |
3 cups vanilla chips |
1 tablespoon beet powder |
1 teaspoon vegetable oil |
---YELLOW DIPPING SAUCE--- |
3 cups vanilla chips |
1 tablespoon turmeric powder |
1 teaspoon vegetable oil |
---GREEN DIPPING SAUCE--- |
3 cups vanilla chips |
1 tablespoon spinach powder |
1 teaspoon vegetable powder |
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Preparation / Directions:
Mix the first set of ingredients together then turn out onto a lightly floured surface and knead. Roll out dough to about 1/8-inch thickness and cut out flower shapes. Place on a baking sheet that has been sprayed with a nonstick spray and bake at 350 for 45 minutes.
Pink Dipping Sauce:
In 3 separate double boilers melt the vanilla chips and add vegetable oil and colorings. Dip the tips of the flowers into the color desired and place on a pan lined with wax paper.
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Nutritional Information:
2422 Calories (kcal); 53g Total Fat; (18% calories from fat); 84g Protein; 430g Carbohydrate; 187mg Cholesterol; 95mg Sodium |
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