Lilac Muffins
2 cups lilac buds and blossoms (no green part of flower)
3 eggs
1 cup oil
2 cups sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
Rinse lilac buds in water and let them soak. Beat eggs, mix in oil, sugar and vanilla. Stir in flour, baking soda and baking powder.
Pour excess water off lilacs. Stir into batter. Pour in prepared muffin tray. Bake at 325 degrees for 30 to 40 minutes.
Lilac Infused Oil
A few months ago while searching on the web about scented infused oils, I read the post of a lady who said she likes lilac infused oil…I thought that was a neat idea since I really like lilac.
When making scented oil, you want to choose an unscented or lightly scented carrier oil that won’t mask the scent of the flowers. Lightly pack flowers in a glass jar and cover them with a blend of sunflower oil, sweet almond oil and extra virgin olive oil.
Leave the jar in a sunny spot for six weeks (at least) and hopefully You be blessed with a wonderfully scented oil ;
Creamy Dill Chicken Recipe
Ingredients: Chicken. Bone in or out, skinless or with skin, light or dark, the choice is yours.
1 qt. Whipping cream
Dill weed, prefer fresh but dried or frozen will work
salt and pepper to taste
couple tbsp. Flour in 1/4 cup cold water for slurry
Few tbsp. Oil for browning chicken
1 cup water
Please note: you can use any amount of chicken and cream just adjust so cream covers chicken. Also means less gravy!
Salt and pepper chicken pieces (I like to use skinless boneless chicken breast, but great with any). Brown in large heated skillet with the oil, until nice and brown.
Add l cup water and let steam, on high, uncovered until chicken is tender and water is mostly gone (10-15 min.). Turn a couple of times.
Turn heat down to med. Add cream and dill and heat till just simmering, add dill and salt and pepper to taste, and dill weed.
Add slurry of remaining water and flour, a little at a time, till slightly thickened. Taste and adjust salt and pepper. Heat to simmer for a couple minutes and it is ready to serve. You are going to love this dish!
Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.