That is a beautiful magazine, we can look for free, at the ideas and then google for the instructions.....LOL
http://www.victoriamag.com/article.aspx?id=4122
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Gifts from the Heart
Pamper and Please
For a luxurious treat, bestow soak-loving friends with a jar full of fragrant bath salts. It’s a surprisingly simple and inexpensive gift to make, and it’s the perfect pampering present.
As a rule of thumb, use 2 to 3 drops of food coloring, 10 to 12 drops of essential oil, and 2 teaspoons baking soda per 2 cups of Epsom salt.
You’ll need:
Epsom salt
Baking soda
Food coloring (optional)
Lavender essential oil (available online and at most health-food stores)
Clean jars or bottles with lids or corks
In a large bowl, combine Epsom salt, baking soda, food coloring, if using, and lavender essential oil. Stir thoroughly, about 5 minutes, making sure the salts are completely coated in food coloring and essential oil. Using a funnel if needed, pour salts into the jars or bottles. Attach a handwritten card with directions: Add 2 to 3 tablespoons of the salts in a hot bath, and enjoy!
Button it Up
A picture frame bordered with vintage or even brand-new buttons is a charming cottage-style gift that couldn’t be easier to make.
You’ll need:
Plain picture frames, preferably with a border of at least 1 inch
Hot-glue gun and glue sticks
Buttons of all shapes, sizes, and colors
Remove the backs and glass fronts from the frames, and set aside. Using small dots of hot glue, adhere buttons around the frame. It’s easiest to begin with larger buttons and fill in remaining spaces with smaller ones, overlapping as needed. Set aside to dry before placing a favorite photo, or even a cherished quote from a favorite poet, inside the frame and replacing the glass and the back.
Full of Flavor
Infused vinegar is a thoughtful gift that’s a departure from homemade sweet treats. Our recipe is for lemon-thyme vinegar, but feel free to substitute your favorite herb—dill, chives, and even lavender make delicious additions. Purchase pretty bottles at discount stores, and tie with ribbon or raffia for an extra-special touch.
As a rule of thumb, use two to four sprigs of fresh herbs (depending on size) and/or the peel of one lemon per cup of vinegar.
You’ll need:
White-wine vinegar
Fresh thyme, washed well and dried
Lemons, washed well and dried
Using a channel knife or a vegetable peeler, remove the colored zest from the lemon, being sure not to include any of the white pith. In a saucepan over medium-high heat, combine vinegar and lemon peel, and bring to a boil. Remove from heat, and let steep for 15 minutes. Remove lemon peel, and briefly return vinegar to heat to warm.
Place herb sprigs in a clean, dry jar. Pour warm vinegar over herbs, and cover. Let sit in a cool, dark place for two weeks.
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Interesting recipes, the Christmas Tree cookies are pretty:
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http://www.victoriamag.com/printrecipe.aspx?id=521
Walnut Caramel Butter
From Victoria, Web Exclusive
Yeild: 1 1/2 pounds butter
Ingredients
1/2 cup heavy cream
2 cups plus 2 tablespoon butter, cut into pieces, divided
1 teaspoon fleur de sel*, divided
3/4 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups chopped walnuts, toasted
Directions 1. In a small saucepan over medium-high heat, combine the cream, 2 1/2 tablespoons butter, and 1/2 teaspoon fleur de sel, and bring to a boil. Once mixture boils, remove from heat, and set aside.
2. In a medium saucepan over high heat, combine sugar, corn syrup, and water, and stir until sugar is dissolved. Boil, gently swirling pan (do not stir), until the mixture is light golden in color.
3. Carefully stir in cream mixture, and simmer, stirring frequently, until caramel registers 248 on an instant-read thermometer, about 10 to 15 minutes. Remove from heat, and set aside for 15 minutes to cool.
4. In a large mixing bowl and using an electric mixer at medium-high speed, beat the remaining butter until fluffy. Gradually stir in the walnuts, remaining fleur de sel, and caramel. Butter can be kept in an airtight container up to 2 weeks.
Recipe Notes
*Fleur de sel is a delicate sea salt available in specialty markets and many grocery stores. Regular sea salt may be substituted.
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