Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

http://www.uga.edu/nchfp/tips/winter/Freezing_Prepared_Foods.html

Freezing Casseroles, Soups and Stews

Allison M. Oesterle and Elizabeth L. Andress
National Center for Home Food Preservation
March 2004

There is nothing like a hot bowl of homemade soup on a cold winter’s day. But who has time to make it? Schedules are busy during school days and holidays. Just imagine having a freezer full of delicious, homemade meals ready to be heated and served when you get home from work. Even better than that, picture yourself stress-free during the holidays because you prepared and froze your holiday meals and treats in advance. Freezing prepared foods in advance allows you the satisfaction of homemade meals with the convenience of store-bought ones.

There are just a few things to keep in mind when freezing prepared foods. Freezing will not improve the texture, flavor, or quality of food. It simply acts to preserve the quality of the food. Therefore, you should only freeze high quality products. After cooking the food you plan to freeze, be sure it is cooled quickly to maintain the safety of the food. Be sure to package foods for the freezer in moisture-vapor resistant materials to prevent freezer burn. Clearly label each package with the name of the food, ingredients, packaging date, special instructions, and the amount of food. Package foods only in amounts that you will be able to use at one time. Freeze food as soon as it is packaged and sealed, and place in the coldest part of the freezer. Remember to research the ingredients ahead of time to see what foods do not freeze well (http://www.uga.edu/nchfp/how/freeze/dont_freeze_foods.html), and to see if there are any special instructions for preparing and freezing your product (http://www.uga.edu/nchfp/publications/uga/FreezingPreparedFoods.pdf).

Several options are available for thawing prepared foods. The frozen food can be taken directly from the freezer and immediately placed in the oven for thawing and heating as long as it is in a freezer-to-oven safe container. Some foods can be thawed and heated using a double boiler. Foods that contain fish, meat, eggs or other high protein ingredients should be thawed in the refrigerator or microwave. To ensure the safety of your food, do not allow these potentially hazardous foods to stay in the temperature danger zone (40°F-140°F) for more than 2 hours. Breads, cakes, and cookies that are precooked may be thawed at room temperature. Reheat all prepared foods except non-meat baked goods, sweets and fruits to at least 165°F quickly, within 2 hours.

Planning ahead and freezing prepared foods is a great way to keep homemade food on your dinner table without all of the stress and hassle.
For more information:

* Freezing Convenience Foods that you’ve prepared at home, Pacific Northwest Extension Publication PNW 296, 82002 Oregon State University. http://eesc.orst.edu/agcomwebfile/edmat/pnw296.pdf

* Preserving Food: Freezing Prepared Foods, FDNS-E-43-14, The University of Georgia Cooperative Extension Service. http://www.uga.edu/nchfp/publications/uga/FreezingPreparedFoods.pdf

http://www.uga.edu/nchfp/how/dry/fruit_leathers.html

How do I? ...Dry
Drying
Fruit Leathers

Fruit leathers are homemade fruit rolls. They are a tasty chewy, dried fruit product. Fruit leathers are made by pouring pureéd fruit onto a flat surface for drying. When dried, the fruit is pulled from the surface and rolled. It gets the name “leather” from the fact that when pureéd fruit is dried, it is shiny and has the texture of leather.

The advantages of making your own fruit leathers are to save money use less sugar and to mix fruit flavors. Leftover fruit pulp from making jelly can be blended and made into fruit rolls.

For the diabetic adult or child, fruit leathers made without sugar are a healthy choice for snacks or desserts. Individual fruit leathers should contain the amount of fruit allowed for the fruit exchange.

Directions follow for making fruit leathers. Fresh, frozen or drained canned fruit can be used. Leathers From Fresh Fruit

* Select ripe or slightly overripe fruit.
* Wash fresh fruit or berries in cool water. Remove peel, seeds and stem.
* Cut fruit into chunks. Use 2 cups of fruit for each 13” x 15” inch fruit leather. Pureé fruit until smooth.
* Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg) for each 2 cups light colored fruit to prevent darkening.
* Optional: To sweeten, add corn syrup, honey or sugar. Corn syrup or honey is best for longer storage because it prevents crystals. Sugar is fine for immediate use or short storage. Use ¼ to ½ cup sugar, corn syrup or honey for each 2 cups of fruit. Saccharin-based sweeteners could also be used to reduce tartness without adding calories. Aspartame sweeteners may lose sweetness during drying.
Leathers From Canned or Frozen Fruit
o Home preserved or store-bought canned or frozen fruit can be used.
o Drain fruit, save liquid.
o Use 1 pint of fruit for each 13” X 15” leather.
o Purée fruit until smooth. If thick, add liquid.
o Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg) for each 2 cups of light colored fruit to prevent darkening.
o Applesauce can be dried alone or added to any fresh fruit pureé as an extender. It decreases tartness and makes the leather smoother and more pliable.
Preparing the Trays

For drying in the oven a 13” X 15” cookie pan with edges works well. Line pan with plastic wrap being careful to smooth out wrinkles. Do not use waxed paper or aluminum foil.

To dry in a dehydrator, specially designed plastic sheets can be purchased or plastic trays can be lined with plastic wrap.
Pouring the Leather

Fruit leathers can be poured into a single large sheet (13” X 15”) or into several smaller sizes. Spread pureé evenly, about 1/8-inch thick, onto drying tray. Avoid pouring pureé too close to the edge of the cookie sheet. The larger fruit leathers take longer to dry. Approximate drying times are 6 to 8 hours in a dehydrator, up to 18 hours in an oven and 1 to 2 days in the sun.
Drying the Leather

Dry fruit leathers at 140ºF. Leather dries from the outside edge toward the center. Test for dryness by touching center of leather; no indentation should be evident. While warm, peel from plastic and roll, allow to cool and rewrap the roll in plastic. Cookie cutters can be used to cut out shapes that children will enjoy. Roll, and wrap in plastic.

Chances are the fruit leather will not last long enough for storage. If it does, it will keep up to 1 month at room temperature. For storage up to 1 year, place tightly wrapped rolls in the freezer.
Spices, Flavors and Garnishes

To add interest to your fruit leathers, spices, flavorings or garnishes can be added.

Spices to Try — Allspice, cinnamon, cloves, coriander, ginger, mace, mint, nutmeg or pumpkin pie spice. Use sparingly, start with 1/8 teaspoon for each 2 cups of pureé.

Flavorings to Try — Almond extract, lemon juice, lemon peel, lime juice, lime peel, orange extract, orange juice, orange peel or vanilla extract. Use sparingly, try 1/8 to 1/4 teaspoon for each 2 cups of pureé.

Delicious Additions to Try — Shredded coconut, chopped dates, other dried chopped fruits, granola, miniature marshmallows, chopped nuts, chopped raisins, poppy seeds, sesame seeds or sunflower seeds.

Fillings to Try — Melted chocolate, softened cream cheese, cheese spreads, jam, preserves, marmalade, marshmallow cream or peanut butter. Spread one or more of these on the leather after it is dried and then roll. Store in refrigerator.

This document was extracted from “So Easy to Preserve”, 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

top ^

How do I? Can · Freeze · Dry · Cure & Smoke · Ferment · Pickle · Make Jam & Jelly · Store

http://www.uga.edu/nchfp/

Announcing a free, self-paced, online course for those wanting to learn more about home canning and preservation.

* Introduction to Food Preservation
* General Canning
* Canning Acid Foods
* Canning Low-Acid Foods

This course is offered in the University of Georgia WebCT system. UGA requires registration for you to receive a login.

http://www.uga.edu/nchfp/publications/publications_home.html

Publications

Adobe Acrobat Reader is required to view the publications which are in the pdf format. This free plugin can be downloaded from the Adobe website.

Adobe also offers a web-based service which can convert many pdf files to html or text.

U.S. Department of Agriculture
The USDA Complete Guide to Home Canning and other publications.

National Center for Home Food Preservation
Factsheets, consumer bulletins, technical bulletins, and literature reviews on home food preservation.

The University of Georgia
Consumer factsheets and information on So Easy to Preserve, a 375-page book with over 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying.

Features from Other Universities
Highlights in home food preservation from other universities.

Other Government Publications
Home food preservation publications from other governmental sources, such as USDA-FSIS, FDA-CFSAN, and UN-FAO.

http://www.uga.edu/nchfp/links/links_home.html

Food Preservation Supplies and Ingredients

These sites are provided as a courtesy for further access to food preservation information. Links to information on outside, commercial websites are for the convenience of the reader. Offering of these links does not constitute an official endorsement or approval from the United States Department of Agriculture, The University of Georgia, or this project team of any product or service to the exclusion of others that may be suitable.

Industry

Jarden Home Brands (http://www.homecanning.com)
Home canning information, recipes, and programs

Kraft Foods, Inc. (http://www.surejell.com)
FAQs on jams and jellies, pectins and recipes

Mrs. Wages (http://www.mrswages.com)
Home canning information, pectins and other ingredients

National Presto Industries (http://www.gopresto.com)
Pressure canning information
Pressure canners

Excalibur Dehydrator (http://www.excaliburdehydrator.com)
Fruit and beef jerky dehydrator, and dryer for herbs and fruits

Retail Outlets

Aubuchon Hardware (http://www.hardwarestore.com/)
Home canning supplies.
Canning Jars and Supplies
Pressure Canners and Cookers

Canning Pantry (http://www.canningpantry.com)
Equipment and supplies.

Everything Kitchens LLC (http://www.everythingkitchens.com/fooddehydrators.html)
A selection of food dehydrators and other kitchen countertop appliances.

Pressure Cooker Outlet (http://www.pressurecooker-outlet.com)
Four brands of pressure canners and supplies.

Red Hill General Store (http://www.redhillgeneralstore.com/canner.htm)
Pressure canners.

Home Canning Supply & Specialties (http://www.homecanningsupply.com)
Equipment, supplies and books.

http://www.survivalblog.com/

Letter Re: Dress for Survival Success

Jim;
That was a great article by George Haystack in Tuesday’s blog! I thought I was the only one [that carried so much survival gear around on a daily basis.] Mr. Haystack takes it further than I do. First, I could not carry [a concealed firearm] at my workplace being within the secure area of an airport. I generally carried a sturdy day pack, with the following:
(1) Lockback knife
(2) LED flashlights (9 LED’s / 3 AA batteries)
(16) spare AAA batteries
(1) regular AA flashlight
(4) spare AA batteries
The following are all OTC medications, of course
(1) small bottle aspirin
(1) small bottle acetaminophen (Tylenol)
(1) small bottle ibuprofen (Advil)
(1) small bottle naproxen sodium (Aleve)
(1) small bottle antihistamine allergy medication
(2) bandanas 1 blue / 1 red
(1) pocket AM/FM radio uses 2 AA batteries
several pens
(1) steno pad
(1) change of underwear/socks/t-shirt
(12) decaffeinated tea bags
(4-6) pop tarts/granola bars, or similar quick food
(1) metal mug (”grannyware” type camp cup)
(1) set of tableware, knife, spoon, fork, and a “steak knife”
(1) hat and gloves
(2-3) cigarette lighters
(2-3) books of matches
(2) “space blankets”

This is far from what my co-coworkers carried in to work each day. I still had room for my work papers, and such, which went in on the top, for ease of access, and to keep my preparations from “prying eyes”. I may not have carried my sidearm at work, but the items in my pack would have raised management’s eyebrows, and gotten me a talking to, that’s for sure. Luckily for me, the company was shut down, and I am currently an unemployed student. The only thing my co-workers knew was that if they had a headache or a cold, I was the “go-to guy” for an aspirin! Or the guy with the multi-tool to fix whatever is busted in the office! LOL!

On my person, I always carry at least the following, in normal pockets, or on my belt:
(1) cigarette lighter
(1) multi-tool on my belt
(1) Swiss Army knife
(1) LED flashlight
(1) Wallet, which is regularly thinned out to keep only what I’m going to use for the day/trip
(2) key rings, one for car keys one for house, general keys. Only frequently used keys are on the ring.
(1) spare set of car keys in an undisclosed pocket or in my backpack, as well.
(1) cell phone

Mr. Haystack is so right that most folks simply give no “tactical” thought to daily clothing choice. A few take the advice of frequent travelers and choose natural fibers, and loose-fitting, comfortable clothes for air travel, but many more simply wear the style of the day with no thought as to how hot that artificial polyester shirt or top will burn if there is actually trouble. How it clings to the skin like napalm, and burns severely. The problem with air travel today, is that the items I mentioned carrying in my pockets are now “prohibited items”, and so every year, I fly less. At work, only when I had to to keep my currency up for annual training. I’ll take a mode of transport that impacts my liberty and preparations a little less, thank you. Great article! - R. in the Northeastern US.

http://www.survivalblog.com/

Ditch it.

As to the necessities, I keep it simple: money, driver’s license, CCW permit, a few discount cards for places I frequently shop. You may need to carry a few more items depending on your lifestyle. Spread this stuff around, don’t keep it in all in one place on your body. I use a money clip for small amounts of cash and my discount cards. My driver’s license and CCW permit are clipped together in another pocket. As a side note, while driving it is advisable to have your driver’s license, registration, and proof of insurance in your breast pocket for quick access in case of a police stop.

You don’t want to have to dig around for this stuff and possibly call attention to your “car gun” while doing so!

Larger amounts of cash should be carried in a money belt or a hidden pocket. A money sash worn under your shirt can also be a great place for cash and important papers. Do not place your cash in anything that may be left “off body” like a purse or satchel!

The only actual wallet I carry is a decoy containing some of those phony credit cards that come in the mail along with a few bucks. This is what I would give to a mugger by tossing it to the ground in front of me. Most criminals are opportunists and will take a dummy wallet and leave you alone. If they don’t, you can always resort to what I refer to as “Plan G.” I think we all know what that is.

continued.

The other change will be coming on December 31st, when our advertising rates will be increasing by an average of 33%. In the interim since our last rate increase, both our daily hit count and our unique visit count has more than doubled. Throughout the publishing world—both in print and online— it is circulation that determines ad rates.

http://www.survivalblog.com/

The above is a snippet, I found it interesting, tells me that some people are waking up.

To double your visits on a blog that has been around for a long time, is a big job.

It is interesting, if you dig into it.

It may be connected to a group that i read daily, before 9-11.
granny

http://www.survivalblog.com/

Jim’s Quote of the Day:

“The difference between death and taxes is death doesn’t get worse every time Congress meets.” - Will Rogers

Permalink - Email This
Friday December 5 2008
Letter Re: Essential Oils for Survival

Knowing that a survival situation will be most likely without medical help - one of my first thoughts is - make sure I have some essential oils.

What are essential oils? Think herbs, with the important oils all “juiced” out of them.

I first became interested in oils after learning that oils are mentioned in the Bible quite frequently - both in the Old and New Testament. God had/has a keen interest in them. Maybe I should too, I mused.

Lately, I’ve tried to stock up on my favorites, as they may become difficult to buy in the future, as the economy weakens. If I had to pack my G.O.O.D. bag with oils, I would do them in this order:

1. Tea Tree Oil - an all around favorite for washing/sanitizing hands, applying to cuts or wounds, and a general antibacterial, antifungal oil. Tea tree can be obtained at Wal-Mart (a full 2 ounces—the big oil bottle, for under $10 bottle. The price has gone up, just recently). Look in the vitamin section.

2. If I had room for a second bottle, I would put in a concoction of several oils to ward off/ deal with current typical illnesses (colds, flus, bronchial, weak immune system, bleeding gums, etc).... It would consist of: thyme, oregano, clove, eucalyptus oil. Some of these are harder to find than others, and the price would be around $35 or so. You need to mix these (equal parts or so) yourself. This can be applied directly to the chest and/or the bottom of the feet. A few drops will do. Make sure you have a “dropper” style lid under the cap.

3. A tie for second place bottle would be a “pain relief” bottle - consisting of a blend I would make myself of peppermint, wintergreen, clove, and cypress oils (go heavier on the peppermint and wintergreen). This should be around $20. Peppermint has a heavy “fume” to it, and if it is even near the eyes, it will feel like it’s in your eyes - be careful (If you do ever get oils in your eyes - any kind of vegetable oil helps bring it out - not water). This is great for headaches, injuries (like a hurt knee or slight sprain or backache), etc. Again, a couple drops will do. Have your dropper style lid in place.

4. If there’s still room in the bag, go for some Rosemary (under $5 for .5 oz). I’ve personally found Rosemary excellent at antifungal applications. A survival situation may entail some tangles with athletes foot, toe/finger fungus or ringworm, and the Rosemary (which can also be teamed with a little Tea Tree) will almost always do the trick. Again, just one drop, using the dropper lid.

I’ve found the key to essential oils is to use very little - maybe just one drop, for your problem...but to do it constantly - like at least three times a day. Conventional medicines don’t require that kind of attention...but, who can get a refill on prescription in the middle of the wilderness?

5. And, if you can, grab a bottle of Lavender oil. (Usually around $10). The intense stress that we will all be under when times get really tough can be relieved by a little lavender oil. It never ceases to amaze me how a drop or two can relax and then - put to sleep! - myself and others - in anxious circumstances.

People in the essential oil business argue which manufacturer is best. I’ll tell you my 2 cents and leave it up to you. Young Living is probably the most expensive (purchased on the Internet), but they claim most of their oils can also be ingested. That part is appealing. For oils that you can apply or use in different ways, you may be happy with other brands. I’ve used Aura Cacia, Thursday Plantation, and Sante with good results. They and others can be purchased at health food stores.

There are many other varieties of essential oils that I could comment on, but thought I would keep it to a few important ones.

I’m in the process of packing the family’s G.O.O.D. bags. And I hope to not leave home without the oils. Thanks for all you do, Jim. Take care, - Jean L.

JWR Replies: Thanks for those suggestions. Here is a good on-line reference on how to safely use essential oils.

http://www.therealessentials.com/safeuse.html

These are good oils, I have had only one bottle of Lavender and it was excellent, you will hear those who don’t like the company and others who love it. [Young Living oils]
granny

http://www.allysgoodies.com/potpourriornamentrecipes.html

Potpourri Bead and Ornament Recipes
I hope you enjoy this collection of potpourri bead and potpourri ornament recipes. Most of these recipes are easy and fun to make. I love to mix the potpourri ornaments or fixin’s into potpourri blends. These are a must have for any country or primitive decorated home. If you have any potpourri bead or potpourri ornament recipes you would like to share, please email me at allisonray@gmail.com . You are welcome to use these recipes or share them with friends, but please do not post these on any message boards, website or add them to any list that is sold.
Copyright © 2005 Allison Ray. All rights reserved.
Updated July 10, 2005
Site Meter
Free PoTpouRRi FiXin Recipes

Lets Get CREATIVE! The below recipes have unlimited decorating potential. For the most part, I use them to accent my homemade potpourri, but they could also be used to make magnets, decorate packages, or as ornaments for a tree. My sister likes to hang the beads off her rear view mirror in her car. Most of the recipes instruct to leave the FiXins out to dry. I have also had some success baking on low heat for 5-6 hours, I have also tried the microwave and dehydrator those results were not at promising but if you are in a hurry, give it a try.

PriMitIvE PotPoUrrI BriCKs Recipe
1 oz. pumpkin pie ground spice
1 oz. apple pie ground spice
2 tbsp. applesauce
Mixing bowl
Wooden spoon
Cookie sheet
Mix the applesauce and spices together in a bowl.
Work up a somewhat stiff, but not dry dough.
Pull off a small amount of dough; gently pat into 1 1/2 inch rectangle.
Place the brick on the cookie sheet. Repeat with remaining dough.
(Makes approximately 10 bricks).
Preheat oven to 275 degrees. Bake bricks for 1 1/2 hours, until dry and firm. Let cool.

CiNNamoN FiXinS Recipe
3/4-1 c. applesauce
1 (4.12 oz.) bottle ground cinnamon (I buy the cheap kind 2 for $1.00 at the local dollar store)
Mix applesauce and cinnamon together to form a stiff dough.
Roll out to 1/4-inch thickness.
Cut with cookie cutters. (Apple, Gingerbread Men, Hearts, Stars, etc.) Make a hole for ribbon.
Carefully place on rack to dry. Let air dry several days, turning occasionally. If you prefer they may be baked at 150 degrees for 5-6 hours.

CiNNamOn BeADs Recipe
10 tbsp. hot applesauce
5 oz. cinnamon
Mix together, if dry add more sauce. If wet, add more spice. Makes a great non-sticky dough. Sprinkle work area with spice. Take a small amount and roll into ball. Take a pin and insert through the bead. Put on rack to let dry for 6-7 days few days. Rotate the pin to keep it from sticking.

CiNNaMoN OrNaMenTs Recipe
1 c. cinnamon
1 tbsp. ground cloves
1 tbsp. nutmeg
1 c. applesauce
2 tbsp. white glue
Mix and roll like cookie dough. Add extra applesauce if necessary. Cut with cookie cutters. Lay on wax paper to air dry for 2 to 3 days. Use straw to poke a hole while wet if want to string. Makes 25 to 30 ornaments.

SalT DouGH FiXinS Recipe
***My Favorite***
4 c. all-purpose flour
1 c. salt
1 1/2 c. cold water
Primitive Cookie Cutters
Shellac or Wax
Ribbons for hangers
1. Mix flour and salt together.
2. Slowly add water while stirring with a fork until soft dough forms.
3. Turn out on lightly floured surface and knead until smooth, adding a small amount of water or flour, if needed. (This is the stage to add food color if you want your FiXins to be in different colors. I recommend gel color it makes a more colorful FiXin.)
4. Roll dough on a floured surface to desired thickness. I find the chubbier the better.
5. Cut with cookie cutters.
6. Place ornaments 1 inch apart on ungreased baking sheet.
7. If FiXins are going to be hung, punch “hanging holes” with a drinking straw.
8. Bake in a preheated 300-degree oven for 30 to 45 minutes. Baking time will vary with size of ornaments.
9. When completely cool, you may paint ornaments with paints or leave natural. Coat with shellac.
Note: You can make this dough and keep it stored in an airtight container in the refrigerator. These are my family’s favorite to make. I like this dough because I like to make CHUNKY potpourri and this dough enables me to make CHUBBY FiXins.

ScenTed RocKs Recipe
Place rocks in a bowl or dish to scent a room. A nice alternative to potpourri!
1/2 cup plain flour
1/2 cup salt
1/4 teaspoon essential oil (your favorite scent)
2/3 cups boiling water
Food coloring, if desired
In bowl, mix dry ingredients well. Add essential oil, and boiling water to dry ingredients. (Scent will be strong, but will fade slightly when dry.)
For colored stones, blend in food coloring, one drop at a time until desired shade is reached. Blend ingredients, and form balls into different shape and sizes to look like

PoTpouRRi SceNTed Beads or FiXins Recipes
3 Tbsp. Finely powdered potpourri or other fragrant plant material.
2 Tbsp. White bread flour
1 Tbsp powder orrisroot
15 drops essential oil
3 ½ to 4 Tbsp. Water
Mix ingredients and either roll into ball and insert pin for beads or roll out between wax paper and cut with cookie cutters for Ornaments.
Store beads in a glass jar wit a tight –fitting lid away from high humidity, until you are ready to use them.

GINGERBREAD MEN Ornament Recipes
(Makes 6 ornaments)
1/2c Applesauce
1/2c Cinnamon
2T Household glue
Mix all ingredients together and roll on wax paper to 1/4-inch thickness. Using a cookie cutter, cut out the shapes of the intended ornaments. Poke a small hole in the top of the ornament using the end of a straw, knife, chopstick, small dowel, pencil, or similar object. Allow ornaments to air dry for 1-3 days. When ornaments are ready to be decorated they will be completely dry and very hard.

SLOW BAKE GINGERBREAD ORNAMENTS Recipes
(Makes 15 ornaments)
16oz. Applesauce
1c Cinnamon
2T Allspice
Preheat oven to 150-degrees.
Combine all ingredients, mixing well. Roll dough on wax paper. Cut out ornaments with appropriately shaped cookie cutters. Poke a hole in the top of each ornament using a straw, knife, chopstick, pencil, or similar object.
Bake in 150-degree oven for 90 minutes. Turn ornaments over. Bake for an additional 90-minutes. Allow ornaments to cool and continue drying for 1-3 hours after baking.

HEAVY DUTY GINGERBREAD ORNAMENTS Recipes
(Makes 30 ornaments)
1c Sugar
6T Shortening
2t Baking soda
2t Cloves, ground
2t Ginger
2t Cinnamon
7c Flour
1-1/2c Water
Preheat oven to 325-degrees.
Mix shortening and 1 cup of sugar together in a large bowl. Add baking soda, ginger, cloves, cinnamon, flour, and 1-1/2 cups of water. When mixed completely, refrigerate for 4-6 hours.
Roll gingerbread out to 1/4-inch thickness on lightly floured surface or on wax paper. Poke a hole in the top of each ornament using a straw, knife, chopstick, pencil, or similar object.
Put cutouts on cookie sheet and bake 20-minutes in 325-degree oven. After 20-minutes, turn oven off, leaving cookies inside oven to continue the drying process. After 1-hour, move cookies to a rack and allow to sit untouched for 1-3 days or until completely dry and hard.
When cookies are dry, spray with clear acrylic paint or brush with clear varnish and allow cookie coating to dry completely.

You can use any shaped cookie cutter to mix with the potpourri that you are making or roll them into tubes and shape into little cinnamon buns. Michaels and Hobby Lobby have some adorable cookie cutters in all different sizes.

FREE Potpourri Beads Recipes

Scented beads are great to make unusual necklaces and bracelets or use for accents when decorating your home or gifts. Be creative when stringing your beads after they are dry. During the fall I string cinnamon spice beads with hemlock cones, dried cranberries, small whole dried pomegranates, dried orange slices and star anise peaces. During the summer or spring I LOVE to string refreshing scented beads with dried Lemon, Lime, Oranges, Grapefruit slices with dried rosehips, whole bay leaves. My most favorite strand is to make with rose potpourri and alternate the dried rose beads with whole dried pink rose buds. Everyone seems to like these beads I think it’s because there is so much you can do with them. Please be sure to keep beads and essential oils away from children and pets. Also watch out when placing directly on wood or some fabrics depending on the essential oils you use they may leave a mark. Have fun!

*Scented Beads Recipe
3 Tbsp finely powdered potpourri or other fragrant plant material
2 Tbsp of white bread flower
1 Mounded Tbsp powder orrisroot
15 drops essential oil (choose a scent that will accentuate the scent of the potpourri)
3 ½ to 4 Tbsp water
1. Place 3 Tbsp of potpourri in an coffee or spice grinder. Grind until the potpourri has been reduced to a fine powder. Measure 3Tbsp of the powdered potpourri into a small mixing bowl. Add the flour and orrisroot powder and blend well.
2. Carefully drip the essential oil over the top of dry ingredients.
3. Sprinkle 1 Tbsp of water over the ingredients and stir well with stainless steel spoon. Add remaining water, 1 Tbsp at a time and continue to stir the ingredients until a pliable paste forms. If necessary, add extra drops of water or an extra sprinkle of orrisroot powder to achieve a workable consistency.
4. Coat hands with petroleum jelly. Knead the paste for about 1 minute. This action develops a substance in the flour called gluten, whose elastic qualities help prevent the paste from cracking as it dries.
5. Pinch off small pieces of paste and roll into beads.
6. Thread the beads onto wires that are long enough to span the length of a shoebox. Leave a small space empty at the end of each wire.
7. Punch holes opposite each other in the sides of the shoebox. Push the ends of the filled wire into the holes from the inside, turning the tails at each end up over the rim of this shoe box and twisting them back into the wire inside the container. You should now have a clothesline effect. Place the container in a dark, warm spot, a n rotate the beads daily. Usually takes 4-7 days to dry depending on air temperature and humidity.

Rose Petal Beads Recipe
3 C. Fresh Rose Petals
Artists Gesso (sold at craft stores)
Food Processor
Large Pins
Rose Oil
1. Place roses in food processor and process until paste forms, adding water if needed.
2. Add small amount of gesso; blend well.
3. Remove rose paste from blender, drain excess water.
4. Pinch off a small piece of dough; squeeze to remove any extra water then roll into bead. Keep in mind that the beads will shrink when dry so make them larger than the desired finished size.
5. Apply rose oil.
6. Insert pin through beads.
7. Let dry several days in warm place.
8. Rotate the pin occasionally to prevent sticking.
9. When dry, remove pins and string beads.

*I like this recipe best. It seems to have a better texture to me.

Storage
Store the beads in an airtight glass jar until you are ready to use them.

Uses
The uses for these beads are only limited by your imagination. Listed below are a few of my favorites:
· Strands across the Christmas tree
· Strands across my curtain rods
· Individual beads in wreath
· Individual beads mixed in with potpourri
· Individual beads around candle
· Individual beads in decorative bowl
· Strands across the front of gift boxes or bags
· Beads in tulle like bag in dresser drawers
· Hanging beads in closet

Variations for both recipes
Size and Shape
Experiment with different-shaped beads. Roll the paste into tubes, ovals, cubes and rectangles.
Color
Experiment with the color of the beads by adding food coloring to accent the botanicals or herbs. I prefer gel colors that the cake decorators use for frosting. You get a much better color. Pink and purple have always come out nice for me and seam to go well with the scents.
Scenting the Beads
Scented beads can be made from individual plants as well as from floral potpourris. Try the following:
Dried rose petals Dried Lemon Rind
Eucalyptus Pine
Dried Orange Rind Sage leaves
Lemon balm leaves Mint leaves
Geranium leaves Ground cinnamon
Ground cloves Ground ginger
Ground allspice Ground nutmeg

http://www.atlanticspice.com/Recipessachet.asp

Sachets are attractive cotton, silk or linen bags filled with potpourri and tied with ribbon. Lace or embroidery may be added. Sachet bags are often small, traditionally about 3 x 5 inches (but you can make them any size). The following recipes are for the potpourri only. Follow the instructions on the reverse side for Creating Potpourri. Cure a minimum of 4 weeks before filling sachets to maximize aroma.

TRIVET MIX (HOT PAD FILLER)
6 cups Coriander-Whole (Spices)....... 13-3/4 oz
2 cups Cellulose Fiber Fixative............ 8 oz
2 cups Cinnamon Chips - Small cut...... 6-1/2 oz
1 cup Allspice (Jamaican) Whole........ 3-1/4 oz
1 cup Cloves - Whole................... 3-1/4 oz
1 cup Ginger Root Pieces................... 4 oz
OIL: Cinnamon or Cider Spice
Cloth Trivet (Hot-pad) filled with above mixture
releases wonderful Spicy Aromas when a hot tea
kettle or pan is placed upon it. A unique gift!

CEDAR CHEST (MOTH-AWAY) SACHET
5 cups Cedarwood Chips..................... 3 oz
4 cups Lavender No.2 (Blue-Grey) ...... 3-1/4 oz
2 cups Tilia Flowers................... 2-3/4 oz
1 cup Cellulose Fiber Fixative............. 4 oz
1 cup Cinnamon Sticks (1-inch)......... 2-3/4 oz
1 cup Cloves - Whole................... 3-1/4 oz
OIL: Cinnamon

PLEASANT DREAM(s) PILLOW SACHET
8 cups Rosebuds & Petals (Red)......... 5-1/2 oz
3 cups Chamomile-Egypt..................... 3 oz
3 cups Lemon Grass - Cut (See Botanicals).. 3 oz
3 cups Mugwort Herb - Cut (See Botanicals). 4 oz
1 cup Cellulose Fiber Fixative............. 4 oz
1 cup Lavender No.2 (Blue-Grey) ........... 1 oz
1 cup Spearmint (See Botanicals Section)... 1 oz
OIL: Lavender (Essential)

LEMON FRESH SACHET
9 cups Lemon Peel (Botanicals Section).... 24 oz
6 cups Lemon Grass - Cut (See Botanicals).. 6 oz
6 cups Lemon Verbena Leaves................ 2 oz
3 cups Cellulose Fiber Fixative........... 12 oz
1-1/2 cups Coriander-Whole (Spices).... 3-1/2 oz
1-1/2 cups Rosemary - Whole (Spices)... 2-1/2 oz
OIL: Lemon or Citrus Rain

EXOTIC SPICE SACHET
4 cups Sage - Whole (Spice Section).... 2-3/4 oz
2 cups Cinnamon Chips - Small cut...... 6-1/2 oz
2 cups Cloves - Whole.................. 6-1/2 oz
2 cups Coriander-Whole (Spices)........ 4-3/4 oz
2 cups Ginger Root Pieces.................. 8 oz
2 cups Juniper Berries (Blue) - Whole.. 6-1/2 oz
2 cups Lemon Peel (Botanicals Section). 5-1/2 oz
2 cups Rosemary - Whole (Spices)....... 3-1/4 oz
1 cup Oak Moss - Cut..................... 1/2 oz
OIL: Exotic Spice

VICTORIAN LACE SACHET
4 cups Oak Moss - Cut...................... 2 oz
4 cups Rosebuds & Petals (Red)......... 2-3/4 oz
2 cups Cinnamon Chips - Small cut...... 6-1/2 oz
2 cups Lemon Verbena Leaves.............. 3/4 oz
2 cups Windmill Pods (Burgundy)............ 1 oz
1 cup Cellulose Fiber Fixative............. 4 oz
1 cup Lavender No.2 (Blue-Grey) ........... 1 oz
OIL: Rose Garden and Cinnamon

LAVENDER ‘N SPICE SACHET
6 cups Lavender No.2 (Blue-Grey) .......... 5 oz
2 cups Cinnamon Chips - Small cut...... 6-1/2 oz
2 cups Oak Moss - Cut...................... 1 oz
1 cup Cloves - Whole................... 3-1/4 oz
1 cup Coriander-Whole (Spices)......... 2-1/2 oz
1 cup Rosemary - Whole (Spices)........ 1-3/4 oz
OIL: Lavender (Essential)

SPRING GARDEN SACHET
8 cups Rosebuds & Petals (Red)......... 5-1/2 oz
3 cups Lemon Verbena Leaves................ 1 oz
2 cups Cellulose Fiber Fixative............ 8 oz
2 cups Lemon Grass - Cut (See Botanicals).. 2 oz
1 cup Rosemary - Whole (Spices)........ 1-3/4 oz
1 cup Juniper Berries (Blue) - Whole... 3-1/4 oz
OIL: Spring Floral

http://www.atlanticspice.com/RecipesHoliday.asp

The Holiday Season is a time filled with the aroma of refreshing evergreens, mulled cider and spicy bayberry candles. We have created the following recipes with the fragrant spirit of the holiday season. With our recipes, you can make traditional Christmas Jar Potpourris, colorful Holiday Sachets and delightfully fragrant Trivets.

WINTERBERRY CHRISTMAS POTPOURRI
5 cups Pine Needles Green.............. 2-1/2 oz
3 cups Eucalyptus Bells Mini............... 6 oz
3 cups Pine Cones - Mountain Pine.......... 6 oz
2 cups Milo Berries (Cranberry)............ 4 oz
2 cups Rhododendron Leaves................. 1 oz
2 cups Rose Hips - Whole................... 8 oz
1 cup Cinnamon Sticks 2-3/4 inch........... 3 oz
1 cup Oak Moss - Whole................... 1/2 oz
24 pcs Pomegranate Stars (24/Unit)
OIL: Winterberry or Holiday Cranberry

WHITE CHRISTMAS JAR POTPOURRI
4 cups Pearly Everlasting (White).......... 1 oz
3 cups Pine Needles Green.............. 1-1/2 oz
2 cups Cockscomb flowers (Dyed Red).... 1-1/4 oz
2 cups Pine Cones - White Spruce........... 2 oz
1 cup Cinnamon Sticks (1-inch)......... 2-3/4 oz
1 cup Curly Pods (Natural)................. 1 oz
1 cup Hibiscus Flowers - Whole......... 1-1/2 oz
1 cup Noble Fir Cone Scales.............. 3/4 oz
1 cup Pine Cones - Birch................... 1 oz
1 cup Pine Cones - Hemlock............... 3/4 oz
1 cup Rose Hips - Whole.................... 4 oz
1/2 cup Cellulose Fiber Fixative........... 2 oz
1/2 cup Cloves - Whole................. 1-3/4 oz
OIL: Christmas and Clovebud (Essential)

HOLIDAY FRUIT & NUT POTPOURRI
3 cups Cockscomb flowers (Dyed Red).... 1-3/4 oz
2 cups Amra Pods........................... 5 oz
2 cups Apple Slices........................ 4 oz
2 cups Bay Leaf Whole (Spice Section).... 1/2 oz
2 cups Cinnamon Sticks 2-3/4 inch.......... 6 oz
2 cups Eucalyptus Bells Mini............... 4 oz
2 cups Pine Cones - Mountain Pine.......... 4 oz
2 cups Polbosa Bleached.................... 1 oz
1 cup Arti Pods............................ 1 oz
1 cup Coco Flowers Whole............... 1-1/2 oz
1 cup Curve Pods....................... 2-1/2 oz
1 cup Rose Hips - Whole.................... 4 oz
OIL: Cider Spice

HOLLYBERRY CHRISTMAS JAR POTPOURRI
2-1/2 cups Pine Cones - Hemlock........ 1-1/2 oz
2 cups Oak Moss - Whole.................... 1 oz
2 cups Pearly Everlasting (White)........ 1/2 oz
2 cups Rose Hips - Whole................... 8 oz
1 cup Anise (Star) - Standard.............. 2 oz
1 cup Hibiscus Flowers - Whole......... 1-1/2 oz
1 cup Juniper Berries (Red) - Whole.... 3-1/4 oz
1 cup Lemon Verbena Leaves............... 1/2 oz
1 cup Rosemary - Whole (Spices)........ 1-3/4 oz
1 cup Sage - Whole (Spice Section)....... 3/4 oz
1/2 cup Allspice (Mexican) Whole....... 1-3/4 oz
1/2 cup Balsam Fir Needles................. 1 oz
1/2 cup Cinnamon Chips - Large Cut....... 3/4 oz
1/2 cup Cloves - Whole................. 1-3/4 oz
1/2 cup Orange Peel - Ribbon Cut......... 3/4 oz
1/2 cup Uva Ursi (Pinguica) Leaves....... 3/4 oz
OIL: Christmas or Winterberry

CHRISTMAS TREE JAR POTPOURRI
4 cups Cedar Tips (Green) ............. 2-3/4 oz
2 cups Cockscomb Flowers Dyed Red...... 1-1/4 oz
1-1/2 cups Anise (Star) - Standard......... 3 oz
1 cup Juniper Berries (Red) - Whole.... 3-1/4 oz
1 cup Lemon Verbena Leaves............... 1/2 oz
1 cup Noble Fir Cone Scales.............. 3/4 oz
1 cup Oak Moss - Whole................... 1/2 oz
1 cup Pine Cones - Hemlock............... 3/4 oz
1 cup Rose Hips - Whole.................... 4 oz
1 cup Sage - Whole (Spice Section)....... 3/4 oz
1/2 cup Allspice (Mexican) Whole....... 1-3/4 oz
1/2 cup Balsam Fir Needles................. 1 oz
1/2 cup Cloves - Whole................. 1-3/4 oz
1/2 cup Rosemary - Whole (Spices).......... 1 oz
1 cup Apple Dices (1/2 in.) Dried...... 1-3/4 oz
1 cup Ginger Root Slices................... 2 oz
OIL: Christmas or Evergreen

CHRISTMAS STOCKING-STUFFER SACHET
5 cups Balsam Fir Needles.................. 8 oz
3 cups Oak Moss - Cut.................. 1-1/2 oz
2 cups Rose Hips Seedless (Botanicals). 5-1/2 oz
1 cup Rosemary - Whole (Spices)........ 1-3/4 oz
1/2 cup Cinnamon Chips - Small cut..... 1-3/4 oz
1/2 cup Cloves - Whole................. 1-3/4 oz
1/2 cup Orange Peel - Small Cut........ 1-1/2 oz
OIL: Christmas or Evergreen
A fragrant filler for cloth Christmas
Tree Ornaments or Ceramic Pomanders!

MERRY BERRY SIMMERING or JAR POTPOURRI
3 cups Cockscomb flowers (Dyed Red).... 1-3/4 oz
2 cups Rosebuds & Petals (Red)......... 1-1/2 oz
2 cups Rose Hips - Whole................... 8 oz
1-1/2 cups Milo Berries (Cranberry)........ 3 oz
1-1/2 cups Pine Cones - Birch.......... 1-1/2 oz
1 cup Anise (Star) - Standard.............. 2 oz
1 cup Hibiscus Flowers - Whole......... 1-1/2 oz
1 cup Juniper Berries (Red) - Whole.... 3-1/4 oz
1 cup Statice Flowers (White)............ 3/4 oz
1 cup Tilia Flowers.................... 1-1/2 oz
1/2 cup Allspice (Mexican) Whole....... 1-3/4 oz
1/2 cup Cloves - Whole................. 1-3/4 oz
1/2 cup Rosemary - Whole (Spices).......... 1 oz
OIL: Holiday Cranberry or Bayberry

HOLIDAY SPICE SIMMERING or JAR POTPOURRI
2 cups Rose Hips - Whole................... 8 oz
1 cup Anise (Star) - Standard.............. 2 oz
1 cup Cinnamon Sticks (1-inch)......... 2-3/4 oz
1 cup Curly Pods (Natural)................. 1 oz
1 cup Ginger Root Slices................... 2 oz
1 cup Juniper Berries (Red) - Whole.... 3-1/4 oz
1 cup Noble Fir Cone Scales.............. 3/4 oz
1 cup Pine Cones - Birch................... 1 oz
1 cup Spina Cristi..................... 1-1/2 oz
1/2 cup Allspice (Jamaican) Whole...... 1-3/4 oz
1/2 cup Cloves - Whole................. 1-3/4 oz
1/2 cup Tilia Flowers.................... 3/4 oz
OIL: Bayberry or Winterberry

POMANDER BALLS
8 medium-sized thin-skinned oranges.............
6 cups Cloves - Whole................. 19-1/4 oz
4 cups Orris Root Powder.................. 16 oz
2 cups Cinnamon Powder .................... 8 oz
1-1/2 cups Allspice Pwd (Spice Sect.)...... 6 oz
1 cup Nutmeg Ground (Spice Section).... 3-1/4 oz
OIL: Orange N’Clove (Optional)
See Wreath Instructions

FIRESIDE BASKET POTPOURRI
4 cups Cedar Tips (Green) ............. 2-3/4 oz
3 cups Pine Cones-Engelmann Spruce......... 3 oz
2 cups Miloberries Dyed Red................ 4 oz
2 cups Anise (Star) - Standard............. 4 oz
2 cups Cloves - Whole.................. 6-1/2 oz
2 cups Curly Pods (Natural)................ 2 oz
2 cups Eucalyptus Bells Mini............... 4 oz
2 cups Globe Amaranth (White).......... 1-1/2 oz
2 cups Rose Hips - Whole................... 8 oz
1 cup Cinnamon Sticks (1-inch)......... 2-3/4 oz
1 cup Noble Fir Cone Scales.............. 3/4 oz
1/2 cup Allspice (Mexican) Whole....... 1-3/4 oz
OIL: Christmas or Bayberry

CHRISTMAS CRANBERRY-ORANGE POTPOURRI
4 cups Cockscomb flowers (Dyed Red).... 2-1/2 oz
2 cups Eucalyptus Bells Mini............... 4 oz
2 cups Hibiscus Flowers - Whole............ 3 oz
2 cups Milo Berries (Cranberry)............ 4 oz
2 cups Orange Peel - Ribbon Cut............ 3 oz
2 cups Orange Slices....................... 4 oz
2 cups Pine Cones - Mountain Pine.......... 4 oz
1 cup Cinnamon Sticks 2-3/4 inch........... 3 oz
1 cup Curve Pods....................... 2-1/2 oz
1/2 cup Cloves - Whole................. 1-3/4 oz
OIL: Holiday Cranberry or
Holiday Cranberry with Orange N’ Clove

CHRISTMAS TRIVET MIX (HOT PAD FILLER)
4 cups Balsam Fir Needles.............. 6-1/2 oz
4 cups Coriander-Whole (Spices)........ 9-1/4 oz
2 cups Allspice (Jamaican) Whole....... 6-1/2 oz
2 cups Cellulose Fiber Fixative............ 8 oz
2 cups Cinnamon Chips - Small cut...... 6-1/2 oz
2 cups Cloves - Whole.................. 6-1/2 oz
1 cup Rosemary - Whole (Spices)........ 1-3/4 oz
OIL: Winterberry and Cinnamon

COUNTRY CHRISTMAS JAR POTPOURRI
3 cups Cockscomb flowers (Dyed Red).... 1-3/4 oz
2 cups Cedar Tips (Green) ............. 1-1/2 oz
2 cups Yarrow Flowers - Whole.......... 1-3/4 oz
1-1/2 cups Pine Cones - Hemlock............ 1 oz
1 cup Anise (Star) - Standard.............. 2 oz
1 cup Chamomile (White/Roman) Flowers...... 1 oz
1 cup Cinnamon Sticks (1-inch)......... 2-3/4 oz
1 cup Eucalyptus Bells Mini................ 2 oz
1 cup Lemon Verbena Leaves............... 1/2 oz
1 cup Rose Hips - Whole.................... 4 oz
1 cup Tilia Flowers.................... 1-1/2 oz
1 cup Uva Ursi (Pinguica) Leaves....... 1-1/2 oz
1/2 cup Allspice (Mexican) Whole....... 1-3/4 oz
1/2 cup Cinnamon Chips - Large Cut....... 3/4 oz
1/2 cup Cloves - Whole................. 1-3/4 oz
1/2 cup Juniper Berries (Red) - Whole.. 1-3/4 oz
OIL: Christmas or Winterberry

BAYBERRY SPICE JAR POTPOURRI
3 cups Rose Leaves - Whole............. 1-1/4 oz
2 cups Angel Wings (White)................. 1 oz
2 cups Hibiscus Flowers - Whole............ 3 oz
2 cups Lemon Verbena Leaves.............. 3/4 oz
2 cups Milo Berries (White)................ 4 oz
1 cup Juniper Berries (Blue) - Whole... 3-1/4 oz
1 cup Pine Cones - Birch................... 1 oz
1 cup Pine Cones - Hemlock............... 3/4 oz
1/2 cup Allspice (Mexican) Whole....... 1-3/4 oz
1/2 cup Anise (Star) - Standard............ 1 oz
1/2 cup Cloves - Whole................. 1-3/4 oz
1/2 cup Oak Moss - Cut................... 1/4 oz
OIL: Bayberry

WINTERLUDE JAR POTPOURRI
4 cups Rosebuds & Petals (Red)......... 2-3/4 oz
2 cups Cedar Tips (Green) ............. 1-1/2 oz
2 cups Larkspur Petals (Blue).............. 1 oz
2 cups Milo Berries (Cranberry)............ 4 oz
2 cups Pine Cones - Hemlock............ 1-1/4 oz
2 cups Senna Pods...................... 1-3/4 oz
1 cup Cloves - Whole................... 3-1/4 oz
1 cup Hibiscus Flowers - Whole......... 1-1/2 oz
1 cup Noble Fir Cone Scales.............. 3/4 oz
1 cup Orange Peel - Ribbon Cut......... 1-1/2 oz
1 cup Rose Hips - Whole.................... 4 oz
1/2 cup Allspice (Mexican) Whole....... 1-3/4 oz
1/2 cup Anise (Star) - Standard............ 1 oz
1/2 cup Oak Moss - Cut................... 1/4 oz
OIL: Orange ‘N Clove

HOLIDAY SEASON POTPOURRI
CLASSIC JAR POTPOURRI
SPRINGTIME POTPOURRI
WEDDING POTPOURRI and FAVORS
EXOTIC TROPICAL POTPOURRI
ROMANTIC FLORAL POTPOURRI
SACHET and DREAM PILLOWS
SIMMERING JAR POTPOURRI

Create Your Own Holiday Everlastings!
(pomander balls, Christmas wreaths, topiaries, etc.)

http://www.allysgoodies.com/fancycookiesrecipes.html

Fancy Cookies for Company
Some vintage recipes from 1932 to surprise your family and friends.

“COOKIES are a general favorite from the time a child is old enough to find his way to the pantry cookie jar until eating ceases to be a pleasure. Scarcely any other bakery product has such a wide scope of usefulness.

At a children’s party, you may serve cookies in fancy arrangements but made of a very simple rolled dough. These are drier and require more chewing by the children and are very easily digested. You can purchase cutters of all shapes so that animal cookies, the joy of all children, may bring them delight at all holiday functions.

Drop cookies are of much richer nature than are most rolled cookies. More shortening is used so that a crips product will result. These cookies may be used as a substitute for cake. Cholocate drop cookies, brownies, chocolate crispies, oatmeal cookies and peanut cookies are rich and delicious enough to serve alone or to accompany a pudding, ice or jello dessert.

For parties and company, you may serve crisp, rich cookies generally containing egg whites to make them fluffy. Tarts, marguerites and meringues fall in this class. Meringues may be made into fancy shapes.

Almost everyone is familiar with the rolled cookie, so we offer you some recipes for more festive occasions.”

Butterscotch Cookies Recipe

1/2 cup fat, part butter
1 cup brown sugar
1 egg
1/2 tsp. vanilla
1/2 cup nut meats
2 cup sifted flour
2 tsp. baking powder
Melt fat, add sugar, then egg and vanilla. Beat well. Stir in nut meats, then sift in fourt and baking powder. Mix to a stiff dough. Form into solid roll, about 2 inches in diameter. Wrap in oiled paper. Let stand all night in a cool place. Slice thin with a sharp knife and bake to a light brown in a moderate oven.

Chocolate Crispies Recipe

2 sq chololate
1/2 cup butter or other shortening
1 cup sugar
2 eggs unbeaten
1/2 cup sifted flour
1/2 tsp vanilla
1/2 cup net meats finely chopped
To melted chocolate, add butter, sugar, eggs, flour and vanilla beating well. Spread mixture on baking sheet. Sprinkle eith nuts. Bake in hot oven 400 degrees for 15 minutes. While warm, cut with cookie cutter, or mark in squares. Makes 48 chocolate crispies. Ground or finely chopped peanuts are delicious in these.

Peanut Cookies Recipe

2 tbsp butter
1/4 cup sugar
1 egg
1 tsp baking powder
1/4 tsp salt
1/2 cup flour
2 tsp milk
1/2 cup finely chopped peanuts
1/2 tsp lemon flavor
Cream the butter, add sugar and egg well beaten. Mix and sift baking powder, salt and flour. Add to first mixture and then add milk, peanuts and lemon juice. Drop from a tsp. on a buttered baking sheet 1 inch apart and place 1/2 peanut on top of each. Bake 12-15 minutes in a slow oven. Makes 24 cookies. 1 pt. peanuts when shelled yields 1/2 c.

[This is a new recipe to me and is posted for the historical value, not as a suggestion to use it.....granny]

Milk of Magnesia Cookies for Children

These cookies have been tried out in the Rawleigh Good Health Diet Kitchen and proven very successful. They contain many minerals which are needed by the body and produce alkalinity. A very slight laxative quality would result when the magnesium oxide comes in contact and unites with the moisture in the intestines. These cookies are very acceptable for children’s lunches and especially the lunch basket.
The recipe is a follows:
1/2 cup shortening
1 cup sugar
1 egg
3 tsp. baking powder
1/2 cup milk
1/2 cup milk of magnesia
1 tsp vanilla
3-4 cups flour
1 cup raisins or dates
Cream shortening and sugar, add well-beaten egg and mix well. Sift baking powder and four together, then add to the creamed mixture alternately with the milk. Add vanilla and fruit and roll out thin. Bake in a quick oven. This makes 4 dozen cookies.

http://www.pioneerthinking.com/stillroom.html

Potpourri Recipes
BY PIONEER THINKING

General Instructions: After Potpourri is made and dried, add 6 drops of your favorite essential oil to every cup of dried potpourri mix. Keep it in a closed container for a few weeks to allow scent to penetrate plant material. Stir the mixture daily.

Purple Haze

Ingredients:

* 1 cup dried Lavender (Lavandula officinalis) (purple)
* 7-8 drops Lavender essential/fragrance oil
* 2 tablespoons dried Orris Root
* 1/2 cup pink Carnation flower heads (Dianthus caryophyllus)
* 1/2 cup (bright yellow) Lemon Marigold flower heads (Tagetes tenifolia)
* 1/4 cup (pale green) Lamb’s Ears leaves (Stachys byzantina)

American Dream

Ingredients:

* 1/2 cup (blue) Delphinium blossoms (Delphinium x cultorum)
* 1 cup dried (red) Rose buds (red)
* 1/2 cup (white) Pearly Everlasting (Anaphalis margaritacea)
* 1/2 cup (blue) Statice (Limonium sinuatum)
* 4-6 drops Rose essential/fragrance oil
* 2 tablespoons dried Orris Root

Citrus Delight

Ingredients:

* 2 tablespoons dried orris root
* 5 tablespoons Bearberry leaves (Arctostaphylos uva ursi)
* 6-8 drops lemon essential/fragrance oil
* 1/2 cup dried Yarrow blossoms (Achillea millefolium)
* 1/2 cup Lemon verbena (Aloysia triphylla)
* 1/4 cup dried Safflower flowers (Carthamus tinctorius L)
* 1/4 cup orange peels finely sliced & dried

Wild Flower Fields

Ingredients:

* 1/4 cup dried Elder Flowers (Sambucus nigra)
* 2 tablespoons dried Orris Root
* 1/4 cup Chamomile flower heads (Anthemis nobilis L. or Matricaria chamomilla)
* 1/4 cup Bearberry leaves (Arctostaphylos uva ursi)
* 1/2 cup Calendula (Marigold) flower heads (Calendula Officinalis)
* 2 drops Lavender essential/fragrance oil

Editor’s Note:

Orris root helps to preserve the fragrance of the herbs and flowers, it has little scent of its own so it is a good base to use in your potpourri mix. Orris is made from the dried root of the Florentine Iris.
* Use 1-2 tablespoons of the dried orris root per cup of dried potpourri mix.

http://www.ehow.com/PrintArticle.html?id=2147803

How to Make Homemade Party Mints
by Kayceebee

Introduction
These mints are an excellent gift or a sweet treat following any holiday meal. These mints will melt in your mouth and are easy enough for anyone to master!
Instructions
Difficulty: Moderately Easy
Things You’ll Need

* 3 oz cream cheese
* 1 tblsp heavy cream
* 1 lb powdered sugar
* 2-4 drops of peppermint or spearmint oil
* food coloring
* waxed paper

Steps
1
Step One
In bowl, combine cream cheese and cream
2
Step Two
Add remaining ingredients and stir well.
3
Step Three
Twist or roll mixture into long, thin roll and cut into bite-sized portions
4
Step Four
Place on flat baking sheet and let dry for several hours
5
Step Five
Wrap individual mints in waxed paper cut into appropriate sized squares and twist at ends
Overall Tips & Warnings

* Divide mixture into sections before adding food coloring to make a rainbow mint mixture
* When dividing you can also 1 portion peppermint and the other portion spearmint

Find this article at: http://http://www.ehow.com/how_2147803_homemade-party-mints.html

Healthy Steel Cut Oatmeal Cookies Print
Written by RuthieB
Saturday, 27 September 2008 00:00

healthy steel cut oatmeal cookie

This is a recipe I have come up with for steel cut oatmeal, walnut and date cookies. They are made with applesause instead of oil or butter and I use whole grain flour. They also are made with either raw sugar (very little) or brown sugar Splenda, depending on your personal preference. Everyone that has tried them loves them and they are so healthy.

Healthy Steel Cut Oatmeal Cookies

Ingredients:

* 1 cup raw turbinado sugar (OR 1/2 cup brown sugar Splenda)
* 1 cup eggbeaters (OR 4 eggs)
* 2 cups applesauce (OR 1 ½ cups butter)
* 2 tsp. vanilla
* 3 cups whole grain flour
* 4 cups Steel cut Oats
* 1 tsp. salt
* 2 tsp. baking powder
* 1/2 tsp. baking soda
* 4 heaping tsp. cinnamon
* 1 cup chopped walnuts
* 1 1/2 cups chopped dates, raisins, craisins, choc. chips or diced apples

Preparation:

1. Preheat the oven to 375 degrees
2. No mixer needed! Just a big spoon or spatula!
3. Mix applesauce, eggbeaters, vanilla and sugar together in bowl to dissolve sugar.
4. Add dry ingredients. Stir in dates or raisins etc, and nuts.
5. Spray cookie sheets with non-stick spray.
6. Drop by spoonfuls on cookie sheets and bake 15 minutes at 375 degrees.
7. Cool and store in zip lock or air-tight container.
8. Refrigerate or Freeze for longer storage.

http://wholegraingourmet.com/recipes/43-cookies/75-healthy-steel-cut-oatmeal-cookies.html

bookmark

bookmark part II

Part III

From your page:

Homemade potpourri with wax pumpkin fixins

Potpourri Fixins...cinnamon apples, gingerbread men, cinnamon buns and beads.