From Jenny's blog

the recipe:

Dandelion Jelly
..2 heaping cups of dandelion petals (mostly just the yellow part..it is impossible not to have some of the green though) it takes about 4 cups of the flowers to get 2 cups of petals
..3 cups of boiling water
..1/4 c. strained fresh lemon juice
..4 cups sugar
..3 oz. liquid Certo pectin
..yellow food coloring if desired
I used kitchen scissors to cut the petals from each flower head...something to do while you watch a movie or talk on the phone or visit with a kid.
once that is done put the petals in a quart jar and pour 3 cups of boiling water over them. Let steep anywhere from 30 minutes to 24 hours. Strain well (I poured through a milk filter, but you could use a fine sieve) this infusion can be stored in fridge for up to 24 hours at this point.
Have your lids and jars hot and ready...
To make jelly, stir lemon juice and sugar into 2 cups of the infusion in a 4 quart stainless steel saucepan. Bring to a full rolling boil that cannot be stirred down. Add 1 pouch of the certo and continue to stirl and boil for 2 min. Skim any foam with a small stainless spoon. You can add about 20 drops of yellow food color if you want to at this point.
Ladle quickly into jars to 1/8" from the top and put lids on and screw bands. Water bath 10 min and let cool..makes 4 to 5 -1/2 pint jars.
Don't double the recipe..you will have to do a new batch to double it. Dosn't take long once you have all the infusion made up though.
let cool and enjoy. This tastes like candied sunshine!

PAULA DEEN'S APPLE CAKE


Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans

Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Preheat the oven to 325 degrees F. Generously grease a tube or bundt pan.

For the cake: In a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Poke holes in the cake. Pour the sauce over the hot cake IN THE PAN as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

Fig Preserves Cake

2 cups flour
1/2 tablespoon nutmeg
1 1/2 cups sugar
3 eggs
1 cup buttermilk
1/2 cup pecans (optional)
1 teaspoon salt
2 teaspoons baking powder
1 tablespoon cinnamon
1 cup canola oil
1 tablespoon vanilla
1 cup fig preserves, chopped

Sift together the dry ingredients; add oil and mix well. Add eggs; mix well. Add buttermilk; mix well. Add figs and pecans. Bake 40-45 minutes at 325 in 9 x 13 greased pan.

Topping:

1 cup sugar
1/2 cup buttermilk
1 stick butter
1 tablespoon vanilla
1 tablespoon corn syrup
1/2 tablespoon baking soda

Mix all ingredients together; boil 3 minutes. Remove from burner. While hot, pour over cake. Punch small holes in cake as topping is poured on.

Cream of Zucchini Soup

2 medium zucchini, grated
2 medium carrots, grated
1 medium onion, chopped
1/2 cup butter
4 tablespoons flour
2 13 1/2-ounce cans chicken broth
4 ounces grated Monterey Jack cheese
1 cup milk
1 teaspoon salt
1 teaspoon pepper

Place grated zucchini in a colander; sprinkle with salt and let sit for 30 minutes. Drain well. Saute’ grated and chopped vegetables in butter, until slightly limp. Stir in flour and cook over low heat for 5 minutes, stirring constantly. Slowly add chicken broth and stir until smooth. Add grated cheese and stir until melted. Add milk, salt and pepper. Serves 6.