Collie Flowers |
 |
| Course : |
Side Dishes |
| From: |
HungryMonster.com |
| Serves: |
12 pieces |
|
| |
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 |
|
| |
Preparation:
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 |