CREAMY PETALED FLOWERS RECIPES

Steps:

• Heat oven to 450°F. Remove one crust from pouch. On lightly floured surface, unroll crust, and roll to 12-inch circle. With 3 1/2- to 4-inch flower-shaped cookie cutter, cut 8 flowers from crust; repeat for remaining crust.
• Carefully place 1 cutout inside each of 16 ungreased mini muffin cups, staggering them every other cup among 3 pans, and firmly pressing them down into bottom. Gently fold petals flat around top of pan.
• Prick bottom and sides a few times with fork. Bake two pans 5 to 7 minutes or until light golden brown, then bake remaining pan. For all pans, cool 5 minutes in pan; gently remove shells from pan to cool on cooling rack. Cool completely, about 15 minutes.
• Using fine-mesh sieve, lightly sprinkle petals with the 1 to 2 teaspoons powdered sugar.
• In small bowl, beat butter and cream cheese with electric mixer on low speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Add vanilla and the 1/2 cup powdered sugar; beat until smooth. Pipe or spoon 2 teaspoons of the cream cheese mixture into each shell, carefully smoothing tops. Spoon 1 teaspoon of the jam on top of cream cheese layer on each, and carefully spread to cover cream cheese filling. Refrigerate until ready to serve.

Steps:

• Separate 4 cups of edible flower blossoms from their stems, carefully removing any green parts.
• Pour 4 cups boiling water over the top of the flower blossoms and allow the tea to infuse for about 10 minutes.
• Strain the floral tea into a saucepan or jam pot. Add the lemon juice, which will help bring out the best color in the jelly, but it's also required to balance the sugar in the recipe and help the pectin set. Beyond that, it adds acidity to help preserve the jelly, so don't skip the lemon!
• Bring the mixture to a boil and add the powdered pectin, stirring to dissolve. Allow the mixture to boil for 1 minute before adding sugar. (Note: Do not add the sugar at the same time as the pectin, or before the pectin, or the jell will not set.)
• Add the sugar, stirring to dissolve (See notes on quantity). Bring the mixture back to a full boil for 1 minute before ladling into jelly jars leaving 1/4 inch headspace.
• If canning, process in a water bath canner for 10 minutes. Otherwise, allow the jars to cool completely on the counter before storing in the refrigerator (for up to a month) or the freezer for up to 6 months.