Win a free book!
Today is the start of the Win one of 1,000 Free Books for your School
or Library contest.
http://www.janbrett.com/contest_2010/free_book_contest_fall_2009.htm
New this week is a video on my chicks and my artwork
http://www.janbrettvideos.com/video/video_main_page.htm
Here’s another fun video, How to Draw a Chick.
http://www.janbrettvideos.com/how_to_draw_a_chick_high_bandwidth.htm
It’s a pleasure to be in touch.
Sincerely,
Jan Brett
Download a Free Jan Brett How to Draw Video - http://janbrett.com/video/video_main_page.htm
Read all about Jan Brett’s books and get the best bookstore prices -
http://www.janbrett.com/bookstores/hedgies_lets_go_shopping.htm
This message was sent by Jan Brett,
Post Office Box 366, Norwell, Ma, 02061
Mesquite Bread
1 cup mesquite meal, finely ground
1 tsp. baking powder
2 Tbsp. peanut oil
1 cup whole wheat flour
1 tsp. baking soda
¾ cup water
Combine dry ingredients. Add oil and water, and mix well until dough forms
a ball and clears side of bowl. Lightly grease a cookie sheet and form
bread into half-sphere on pan. Bake 30 minutes at 350.
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Sweet Pinyon Muffins
1 cup pinyon nuts, ground
½ cup water
2 tsp. baking powder
½ cup whole wheat flour
3 tbsp. mesquite honey
Combine dry ingredients. Add water and honey. Mix well. Pour into greased
muffin tins and bake for 30 minutes at 350.
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5a. FRUIT PEMMICAN
Posted by: “Shirl4116
FRUIT PEMMICAN
3/4 C dried apricots
3/4 C pine nuts
3/4 C raisins
3/4 C sunflower seeds
1/2 C dried apples
2 eggs beaten
1 1/2 C fresh/frozen strawberries
1/3 C brown sugar or blueberries
1/2 C flour
Preheat oven to 3750. Put apricots, apples, raisins, pinenuts, and
sunflower seeds in a food processor or grinder. Process until apricots and apples
are in fine pieces and nuts are ground fine. Transfer mixture to a bowl and
add remaining ingredients. Mix well and spoon into a buttered 9 X 13 baking
dish. Bake 30 minutes. Cut into bars.
**Pemmican was a staple in the winter months when other foods were scarce.
It provides protein, fat, and carbohydrates.
PLAINS Makes about 16 bars
To visit group on the web, go to:
http://groups.yahoo.com/group/NDNcookingandhomemaking/
1. Italian Sausage and Potatoes
Posted by: “Lynnda”
Italian Sausage and Potatoes
1 lb. sweet and/or hot Italian sausage, cut crosswise into thirds
1 lb. small red potatoes, each cut in half
1 jumbo onion (1 lb), cut into 12 wedges
2 red and/or yellow peppers, cut lengthwise into 8 pieces
1 T. olive oil
Preheat oven to 450. In jelly roll pan, mix sausages, potatoes, onion, peppers, olive oil, 1/2 t. salt, and 1/4 t. black pepper; toss to coat. Roast sausage mixture 30 to 35 minutes or until potatoes are fork tender and sausages are lightly browned, stirring once halfway through roasting.
Serves 4
Source: Unknown
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2. Sweet Cheese Ball
Posted by: “Lynnda”
Sweet Cheese Ball
2 pkg. cream cheese, softened, 8 oz. each
1/2 cup powdered sugar
2/3 cup flaked coconut
8 maraschino cherries, finely chopped
3/4 cup finely chopped pecans
Assorted fresh fruit
In small bowl beat cream cheese and powdered sugar until smooth. Beat in coconut and cherries. Shape into a ball; roll in pecans. Cover and refrigerate until serving. Serve with fruit. Makes 1 cheese ball (3 1/2 cups)
Source: Taste of Home
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3. Seasoned Rib Roast
Posted by: “Lynnda”
Seasoned Rib Roast
1 1/2 t. lemon pepper seasoning
1 1/2 t. paprika
3/4 t. garlic salt
1/2 t. dried rosemary, crushed
1/4 t. cayenne pepper
1 beef rib eye roast, 3 to 4 lbs.
In small bowl, mix the seasonings; rub over roast. Place roast fat side up on a rack in shallow roasting pan. Bake, uncovered, at 350 for 1 3/4 to 2 1/2 hours or until meat reaches desired doneness (for medium rare, a meat thermometer should read 145; for medium 160 and for well done, 170. Remove to warm serving platter. Let stand for 10 to 15 minutes before carving. Serves 6 to 8
Source: Evelyn Gebhardt
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4. Milk Chocolate Cheesecake
Posted by: “Lynnda”
Milk Chocolate Cheesecake
9 oz. chocolate wafer cookies
6 T. butter or margarine, melted
16 oz. cream cheese, softened
1/2 cup plus 2 T. sugar
1/4 t. salt
3 large eggs, lightly beaten
1/4 cup milk
2 t. vanilla extract
11 1/2 oz. milk chocolate chips, melted
1 1/2 cups sour cream
Preheat oven to 350. In food processor with knife blade attached, process chocolate cookies until fine crumbs form. Add butter to crumbs and pulse several times to mix. Transfer cookie mixture to 9 inch springform pan; press onto bottom and about 2 inches up side of pan to form crust. Bake crust 10 minutes. Cool completely in pan on wire rack. In large bowl, with mixer on medium speed, beat cream cheese, 1/2 cup sugar, and alt for 2 minutes or until smooth. Occasionally scrape bowl with rubber spatula. Reduce speed to low. Add eggs, milk and vanilla and beat just until blended, occasionally scraping bowl. Add chocolate and beat until mixed. Pour cream cheese mixture into crust. Bake cheesecake 45 minutes. Cake will jiggle slightly in center. Meanwhile, in small bowl, stir sour cream and remaining 2 T. sugar until sugar dissolves; set aside. Remove cheesecake from oven. Gently spread sour cream mixture evenly on top. Return cake to oven and bake 5 minutes longer to set sour cream. Remove cheesecake from oven and cool completely in pan on wire rack. Cover and refrigerate at least 6 hours until well chilled or up to 3 days. Serves 20
Source: Comfort Food
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5. Dark Chocolate Walnut Caramel Pie
Posted by: “Lynnda”
Dark Chocolate Walnut Caramel Pie
1 frozen deep dish pie shell (9 inches)
1 cup sugar
1/4 cup water
1 1/4 cups heavy or whipping cream
8 oz. semisweet chocolate cut up
2 T. butter or margarine
2 t. vanilla extract
1 3/4 cup walnuts, toasted and coarsely chopped
Thaw and bake pie shell as pkg. directs. Let stand at least 15 minutes or until cool. In large pan, heat sugar and water on medium high until sugar dissolves and turns amber in color, 15 minutes, swirling pan occasionally. Meanwhile, in microwave safe 1 cup liquid measuring cup, heat 3/4 cup heavy cream in microwave on high for 45 seconds or until warm. Place remaining 1/2 cup cream in refrigerator to keep cold for whipping later. Remove pan from heat. Stir in warm cream until a smooth caramel forms. Caramel will stiffen when cream is added. Stir in chocolate and butter until completely melted. Stir in vanilla extract and 1 1/2 cups walnuts. Reserve remaining 1/4 cup walnuts to sprinkle on top of pie later. Pour warm chocolate filling into pie shell. Cool 1 hour or wire rack, then cover and refrigerate at least 3 hours or until set. When ready to serve, in medium bowl, with mixer on medium speed, beat remaining 1/2 cup cream until soft peaks form. With metal spatula, spread whipped cream on top of pie, leaving 1/2 inch border all around. Sprinkle with reserved walnuts.
Serves 12
Source: Comfort Food
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6a. Oriental Pork Casserole
Posted by: “ny14467”
Oriental Pork Casserole
1 can cream of mushroom soup (condensed)
1/4 cup milk
1 teaspoon soy Sauce
1 1/2 cup diced cooked pork roast
1/2 cup celery — thinly sliced
6 ounces water chestnuts — sliced
1/4 cup sliced green onions
2 tablespoons chopped pimiento — optional
1 can chow mein noodles
Combine soup, milk and soy sauce. Add pork, celery water chestnuts, green onion and pimiento. Fold in 1 cup of chow mein noodles. Spoon into a shallow 1 1/2 quart casserole or pie dish. Sprinkle with remaining noodles.
Bake in a 375º oven until thoroughly heated, about 20 minutes.
Serve immediately.
Yield: 4 servings
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7a. Nutty Chocolate Marshmallow Muffins
Posted by: “ny14467”
Nutty Chocolate Marshmallow Muffins
2 ozs cooking chocolate melted
1/2 cup melted butter or margarine
1 cup sour cream or yogurt
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 1/2 cup flour
1 tsp baking powder
1/2 cup walnuts
3/4 cup chopped marshmallows
Preheat oven to 400oF & prepare muffin pans. Put the first six
ingredients into a bowl & mix well. Add the remaining ing. except
marshmallows, blend until just mixed, then fold in the marshmallows. Put
into pans & bake for 15-20 mins. Makes 15 muffins.
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8a. Maple Oatmeal Cookies
Posted by: “ny14467”
Maple Oatmeal Cookies
1/2 cup shortening
1 cup Maple Syrup
1 egg, beaten
1 1/2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1/4 c. milk
1/2 cup seedless raisins
1 1/2 cup oatmeal
1/2 cup walnuts
Beat the shortening, syrup and egg together. Sift dry
ingredients together. Then add to the shortening mixture,
alternately, with the milk. Mix well. Add raisins, oatmeal
and nuts. Drop by teaspoonful onto a greased cookie
sheet, leaving space between them. Bake in a preheated
375 degrees F. oven for 15 minutes.
Recipe
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9. Chicken Vegetable Skillet Dinner
Posted by: “ny14467”
Chicken Vegetable Skillet Dinner
5 medium potatos, washed & cubed (may leave skins on)
3 boneless, skinless chicken breasts, cut into 1 inch pieces
1 tsp. garlic powder
2 medium onions sliced
1 tsp. paprika (optional)
2 cups of vegetables (anything you like - frozen or fresh, carrots, corn,peas work great)
non-stick cooking spray
1/2 cup water (set aside)
You may also use additional spices of your choice.
Spray large skillet with non-stick spray, cooking on high heat. Add cut up chicken; cook until pink color is gone. Lower heat to medium/high and add sliced onions and potatos. Stir with spatula frequently to prevent sticking. Cook until potatoes are just fork
tender. If mixture does stick, add small amount of water at a time to
simmer. Adding the frozen veggies will help. Stir the entire mixture together until veggies are done. Add salt and pepper
if you wish.
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10. Lemon Ricotta Cheesecake
Posted by: “Lynnda”
Lemon Ricotta Cheesecake
1 cup graham cracker crumbs
4 T. butter or margarine, softened
3 to 4 lemons
1 1/4 cups sugar
1/4 cup cornstarch
16 oz. reduced fat cream cheese, softened
15 oz. part skim ricotta cheese
4 large eggs
2 cups half and half or light cream
2 t. vanilla
Preheat oven to 375. Wrap outside of 9 inch spring form pan with heavy duty foil to prevent batter leaking. In pan, mix graham cracker crumbs and butter with fork. until crumbs are moistened. With hand, press mixture firmly onto bottom of pan. Bake crust 10 minutes. Cool on wire rack, about 15 minutes. Reset oven to 325. Meanwhile from 2 lemons, grate 2 t. peel and squeeze 1/3 cup juice. In small bowl, stir together sugar and cornstarch until blended. In large bowl, with mixer on medium, beat cream cheese and ricotta until smooth, about 5 minutes. Slowly beat in sugar mixture. Reduce speed to low; beat in eggs, half and half, vanilla and lemon peel and juice just until blended, scraping bowl often with rubber spatula. Pour batter onto crust. Bake cheesecake 1 hour. Turn off oven; let cheesecake remain in oven for 1 hour. Remove cake from oven. To help prevent cracking as cake cools, run a knife between edge of cake and pan as soon as cake comes out of oven. Cool cake in pan on wire rack 2 hours. Cover and refrigerate at least 6 hours, until well chilled. To serve, remove foil and side of pan and place cheesecake on plate. Cut 8 very thin lemon slices for garnish. Serves 16
Source: Comfort Food
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11. Pumpkin Pie with Pecan Brittle
Posted by: “Lynnda”
Pumpkin Pie with Pecan Brittle
Pumpkin Pie:
1 deep dish baked pie shell
3/4 cup sugar
3 large eggs
1 can (15 oz) pure pumpkin (not pumpkin pie mix)
1 cup half and half or light cream
1 1/2 t. pumpkin pie spice
1/2 t. salt
Whipped cream, optional
Pecan Brittle, optional:
1/2 cup sugar
2 T. water
2 T. chopped pecans
Bake deep dish pie shell or make from scratch. Cool on wire rack at least 10 minutes. Reset oven control to 350. In large bowl, with wire whisk, mix sugar and eggs until blended. Mix in pumpkin, half land half, pumpkin pie spice and salt until smooth. Pour filling into pie shell. Bake 48 to 50 minutes or until edge is set but center jiggles slightly. Cool pie on rack, about 4 hours to serve at room temperature. Or cool slightly, about 1 hour, then cover and refrigerate to serve cold later. Prepare Pecan brittle if desired: Line large cookie sheet with foil; place cookie sheet on wire rack. In large 2 quart pan, heat sugar and water on medium until boiling. Cook about 5 minutes or until mixture turns golden. With heat safe spatula, stir in pecans and cook 30 seconds. Working quickly and carefully, pour hot caramel onto foil and carefully lift and tilt cookie sheet slightly, holding fold in place, to spread caramel into a thin even layer. Let brittle cool completely, about 30 minutes, then peel foil away and break brittle into 10 pieces to garnish pie.
Serves 10
Source: Comfort Food
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12a. Hot Cocoa Mix
Posted by: “Lynnda”
Hot Cocoa Mix
1 1/2 cups unsweetened cocoa
1 1/4 cups sugar
6 oz
semisweet chocolate, coarsely chopped
1/4 t. salt
In food processor, with knife blade, blend unsweetened cocoa, sugar, chocolate and salt until almost smooth. Store in tightly sealed container at room temperature up to 6 months. Makes about 3 1/2 cups
to make Hot Cocoa: For each serving, in microwave safe mug, mix 3 T. cocoa mix with 1 cup milk. On high, microwave 1 1/2 to 2 minutes or until blended and hot, stirring once. Swirl a dollop of whipped cream on top. Makes 18 servings
Variations:
Prepare ht cocoa mix recipe, then:
Mocha Cocoa: Add 1/3 cup instant coffee powder or granules before blending in processor
Mexican Spice Cocoa: Add 2 t. ground cinnamon and 1/4 t. ground red pepper (cayenne) before blending in processor
Vanilla Cocoa: Add a half of a vanilla bean (pod and seeds) before blending in processor.
Source: Comfort Food
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13. Sour Cream Mashed Sweet Potatoes
Posted by: “Pam
Sour Cream Mashed Sweet Potatoes
a.. 1 dozen large sweet potatoes - peeled and cut in chunks
b.. 1 cup sour cream
c.. ¼ cup light brown sugar
d.. ¼ cup pure Vermont maple syrup
e.. ¼ cup sweet whipping cream
f.. ¼ cup melted butter
g.. ½ teaspoon chicken base (or salt and pepper to taste)
Preparation
a.. In a large stock pan, boil sweet potatoes until tender.
b.. Pour all water, mash potatoes using electric mixer, and add sweet cream and butter.
c.. Using a large spatula, fold in sour cream, brown sugar and maple syrup, then add chicken base or salt and pepper to taste.
d.. Serve immediately or put in a casserole dish and reheat when ready to serve.
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14. CHICKEN BROCCOLI CRESCENT BAKE
Posted by: “Sharon
CHICKEN BROCCOLI CRESCENT BAKE
3 oz. cream cheese
10 3/4 oz. cream of chicken soup
2 (8 oz.) cans Pillsbury Quick crescent dinner rolls
9 oz. frozen or fresh broccoli, chopped & cooked
2 c. cooked chicken
3-4 slices American cheese
Cream the can of soup and cream cheese together. Add broccoli and
chopped up chicken. Roll out 1 can of rolls (making 2 long
rectangles). Spread filling in the middle of the rectangles leaving
about 1/2 inch on all sides.
Break sandwich cheese into strips. Lay across top of filling. Unroll
second can and place on top of each rectangle and seal the edges
together. Follow baking directions on crescent roll and bake until
brown.
Shared By: Maureen
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15. BAKED CHICKEN BREAST AND WINE
Posted by: “Sharon
BAKED CHICKEN BREAST AND WINE
Cook 1 package instant long grain wild rice using direction on
package.
Skin and debone 6 chicken breast,
rub with salt and black pepper,
brown in skillet using butter.
Pour rice in baking dish, top with chicken.
In sauce pan bring to boil.
1 can chicken/mushroom soup,
1 cup white wine,
1/2 cup chopped celery,
1/4 cup chopped onions,
1 small can mushrooms and
1 small jar pimentos
Then pour all over chicken. Bake at 350
degrees for 35 minutes, covered, then bake about 15 minutes uncovered.
Shared By: Buttercup
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16. CHICKEN PICCATA
Posted by: “Sharon
CHICKEN PICCATA
4 boneless skinless chicken breasts
1 stick butter
1 cup flour
1 tsp salt
1/2 tsp pepper
1 cup milk
3/4 cup very dry white wine
1-2 fresh lemons
1-2 tsp capers, optional
In large sauté or fry pan, melt butter. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan. (I like to cut chicken breasts in half before coating.)
Sauté chicken in butter over medium to medium-high heat until browned
and cooked through, turning often. Add more butter as needed. (Be careful turning chicken so as not to break off any of the flour coating.)
Remove chicken from pan and place on platter. Keep chicken warm while
making the sauce.
Turn heat to medium high and deglaze with the wine, stirring to get
all of the brown bits off the bottom of the pan. Turn heat to medium
low and continue to cook sauce, stirring frequently. Squeeze juice of
1/2 lemon through cheesecloth into sauce (add capers at this point if
using them) and continue to stir until sauce has thickened slightly.
(Note: Sauce should be tasted frequently, and more wine or lemon can
be added as necessary. If sauce does not thicken properly, add a
little bit of flour and continue to stir.)
When sauce is ready, add chicken back to the pan and turn to coat.
For serving: Remove chicken to serving platter and top with any
additional sauce, parsley sprigs and lemon slices.
My family loves this best served with fettucine alfredo and steamed
broccoli! Just don’t eat it too often!
Shared By: Buttercup
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17a. Alfredo Chicken Lasagna
Posted by: “Sharon
Alfredo Chicken Lasagna
From Cooking for 2
SERVINGS 3 PREP 25 min. - COOK 40 min. - TOTAL 65 min.
(Can be made ahead)
INGREDIENTS
6 ounces boneless skinless chicken breast, cut into bite-size pieces
1 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup Alfredo sauce
3/4 cup 2% cottage cheese
1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 egg, lightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
4 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
DIRECTIONS
In a large skillet, sauté the chicken, mushrooms, onion and garlic in
oil until chicken is no longer pink. Stir in flour until blended;
stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer,
uncovered, for 5 minutes. In a small bowl, combine the cottage
cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. x 2-in. loaf
dish coated with nonstick cooking spray. Layer with two noodles
(trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup
Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with
remaining Parmesan cheese. Repeat layers.
Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes
longer or until bubbly. Let stand for 10 minutes before cutting.
Yield: 3 servings.
Shared By: Uwoyeni Gohlvsga
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18a. Pumpkin Cake
Posted by: “Jackie
This is one of the best cakes I’ve tasted! YUM!
PUMPKIN CAKE
3 C flour
3 C sugar
1 TBLS baking powder
1 TBLS baking soda
1 TBLS cinnamon
3/4 tsp salt
Mix all dry ingredients and beat for 1 min.
Add in 1-1/2 C veg oil; mix for 1 min
Add in one 29-oz can pumpkin; mix for 1 min
Add in 4 slightly beaten eggs; mix for 1 min
Stir from bottom to make sure everything is mixed well.
Lightly grease three 9” round pans. Line bottoms w/wax paper and then
grease paper.
Pour in batter and bake @ 350 degrees for 40 mins, or until toothpick comes
clean [and it usually takes longer than 40 mins].
Cool before frosting.
CREAM CHEESE FROSTING
1 8-oz pkg softened cream cheese
1 softened stick butter [not margarine]
3-3/4 c powdered sugar
Mix above then add 2 tsp vanilla and beat 2 min.
Frost between each layer and top - don’t do sides.
Top w/ pecans or walnut halves.
Jackie-Ohio
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Courtroom lawyer questioning a potential juror:
Q: Have you lived in this town all your life?
A: Not yet!
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19. Banana Custard Scrunch
Posted by: “Dorie”
Banana Custard Scrunch
1 cup plain yogurt
3/4 cup prepared vanilla pudding
3/4 cup rolled oats
2 tablespoons honey
3 small bananas, sliced
In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
You can get a flaker/roller attachment for both the Kitchen Aid mixer
and the Family Grain Mill at http://www.pleasanthillgrain.com/
For some other non-electric ideas, here’s a list
http://www.simplyprepared.com/alternatives_to_electrical_appliances_and_tools.htm
Sex preverts that live near you:
Here’s a link for you:
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodStorageTheBasicsandBeyond/
http://acornseasons.blogspot.com/
TADA Dog treats! I found a few recipes, and yesterday made a second batch with a second recipe to try. I didn’t like yesterdays batch, it was crispy hard and was a pain in the butt to get all cut out and in the pan and cooked... Maybe that was because i was using a 1 inch by 3/4 inch gingerbread man cookie cutter. lol. The final 1/2 of the batch I just whizzed into squares with my handi-dandi pizza cutter. Anyway... The recipe i made the day before I really liked! So, I’ll include that recipe here. They were easy to do as you just scoop them onto your cookie sheets and smoosh them like you would sugar cookies. dump, mix, plop, flatten, cook, done!
Peanut butter dog treats
1 cup to 1 1/2 cups flour
3/4 cup oatmeal
1/4 cup wheat germ (I used ground flax seed as I didn’t have the wheat germ)
1/4 cup crunchy peanut butter (I used smooth, I don’t have crunchy)
1/4 cup vegetable oil
1/4 cup honey
1 tsp baking powder
1/2 cup water
Preheat oven to 325 degrees F (165 C)
mix all ingredients either by hand or on low until well blended. Form into tablespoon sized balls and place on ungreased cookie sheet. Flatten balls to 1/4” thick using a fork or spoon.
Bake for 15 to 20 minutes or until golden brown.
Makes about 20 cookies.
I used my smallest pampered chef scoop. I can’t remember the scoop size, but I think it’s either a tablespoon sized scoop or just under. then I flattened with a fork like you would sugar cookies. I got 27 treats out of the recipe.
Even after being 3 days old now, they are still soft. I have them stored in a 1 gallon sized plastic jar. I think next time I’ll add a little cinnamon or parsley. Cinnamon is good for their blood, and parsley is good for their breath. I’m a little surprised that it didn’t include salt. Iodine just as important for dogs as it is for us. In the wild the dog would get iodine from the blood of it’s kill. Same with salt. Although, hopefully, they are getting enough of this in the dog food that is fed....
Buttered Dried Peas and Onions
Posted by: “KittyHawk”
Buttered Dried Peas and Onions
1 1/2 cups boiling water
3/4 cup dried peas
1/4 tsp salt
2 Tbsp mushrooms slices
1 Tbsp minced dried onion
1/2 cup boiling water
1/4 cup butter
12 small pearl onions, cooked
Pour boiling water over dried peas in saucepan. Cover and cook for 40
minutes.
Drain and add salt.
Meanwhile, combine dried mushrooms and 1 tablespoon dried onion in bowl.
Cover with boiling water and soak for 15 minutes. Drain.
Melt butter in small skillet and add drained, refreshed mushrooms and
onion.
Stir fry until golden over low heat.
Combine cooked peas and hot, cooked pearl onions in serving dish and top
with
sauteed mushrooms and onions.
Serves: 4 to 6
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
The original page can be found on-line at http://www.pioneerthinking.com/lj_completehaircare.html
Here’s the Natural Solution for Your Complete Hair Care
By: Louise Jones
Almost all people have the deep craving for healthy and silky and shiny hair. No matter whatever hair type we have we all desire for that gorgeous look. After all our hair is that part of our body that have the most crucial role-play in setting our total appearance. Therefore it is the hair that becomes the most common experimental plot for the better styling. But along with that it should also be kept in mind that not only styling the hair can do the entire trick. What is needed more is the health of the hair. Therefore in this article we present you some of the natural processes for taking better care for your hair.
Shiny smooth hair is the desire of all; here are some tips for that:
1. Egg is a very useful thing for the hair. Mix an egg white with two spoon of castor oil, one spoon glycerin, and apply it on the scalp and hair and wash it after some tome.
2. Egg white and curd are also good conditioner for the hair. You can also mix beer with curd and egg for deep conditioning.
3. Coconut oil is also much helpful for the hair. Massage hair with warm coconut oil an hour before washing. Let it soak for a few minutes and then cover the head with a hot towel and wash the hair after an hour.
4. You can also use coconut oil by boiling it with the juice of curry leaves, hibiscus flower, basil and gooseberry. Apply this mixture on the hair and keep it for some time before rinsing it off.
5. For better treatment of the hair you can also mix a cup of coconut and mustard oil and soak a cup of curry leaves in the mixture and keep it for a night. Heat the oil till the curry leaves turn crispy. Add two camphor balls to the mixture and allow it to cool down. Apply to the hair roots and massage the scalp with it. Then leave it overnight and have a shampoo the next morning.
6. For damaged cuticles, have a steam towel wrap once in two weeks as steaming helps in opening the pores and helps to absorb the oil.
7. Castor oil is much helpful for the healthy hair growth. You can also wash the hair with tea once a week.
8. A mixture of vinegar in warm water and rinsing the hair with the solution adds bounce to dull and lifeless hair.
One of the biggest problems of the hair is graying hair. Therefore there is a need for having a check on it. Here is a little natural treatment for premature graying of the hair. Boil one cup of dried gooseberry with four cups of water. Add a pinch of sugar in it. Keep boiling till the quantity of the liquid reduces to one cup. Mix two cups of Mehendi with an egg and the juice of a lemon and the gooseberry solution and apply on hair. Wash the hair after two hours or so. Another treatment of graying hair is to mix a little Mehandi with the juice of a lemon, an egg and one table spoon of coffee powder and apply it on the hair and wash it after about 45 minutes.
The Author
Article Source: http://www.articlesbase.com
The original page can be found on-line at http://www.pioneerthinking.com/ara-haircare.html
What Can a Horse Teach You about Beautiful Hair?
(ARA) - There are many forces that can make your hair look listless, dull and unhealthy. From sun, chlorine and blow dryers to an unhealthy diet, any number of hazards can conspire to damage your hair. Fortunately, whether your hair is long or short, straight or curly, thick or baby-fine, there are certain habits that will help keep it looking its best.
1. Regular shampooing — When you massage your scalp as you shampoo, it stimulates the oil glands to work more efficiently and brings natural oils into the hair, promoting bounce and shine.
2. The right products for your hair — Use a shampoo that is pH balanced and that is formulated for your hair type. Conditioner should be nourishing but not heavy. Rinse with cool water for extra shine.
A good choice is Mane ‘n Tail shampoo, which won the Cosmo Girl 2003 Kiss of Approval award for best moisturizing shampoo. This gentle, pH balanced formula is fortified with moisturizers and emollients providing body and shine. It cleans without stripping the hair of its natural oils. Pair it with Mane ‘n Tail conditioner, an exclusive protein enriched formula which maintains, nourishes and conditions hair and scalp to aid healthy hair growth.
As the name suggests, Mane ‘n Tail products were originally developed for use on horses. They worked so well, “groomers started using the products on themselves to achieve the beautiful results they saw with their horses,” explains Devon Katzev, president of Straight Arrow Products, Inc., the parent company. The results spread by word of mouth, and the company introduced a line formulated for people in 1993. Jennifer Aniston and Sarah Jessica Parker are some of the many celebrities who have been quoted as counting Mane ‘n Tail products among their “beauty secrets.”
3. Proper hair care — Never brush wet hair, which can lead to breakage; instead, use a wide tooth comb after you shampoo and save the brush for later. The tried-and-true “100 stokes a night” really is a good way to bring out the shine in your hair.
4. Protect your hair from damage — Using a blow dryer, curling iron, hot rollers or straightening iron every day can take a toll on your hair. Use a shampoo and conditioner designed to protect your hair from these everyday assaults. Coloring, perming and relaxing your hair can also strip it of essential moisture and nutrients.
Mane ‘n Tail products help defend hair from the effects of styling tools. The conditioner’s essential moisturizing corrects the drying effect caused by sun, wind and use of bleach and peroxide lighteners. Both the shampoo and conditioner are safe on permed, relaxed or color treated hair. The conditioner is especially effective on thick or coarse hair. “Remember, horses’ hair is three times thicker than human hair, so if it works on manes and tails, just think how soft and silky it will make your hair,” says Katzev.
5. A healthy diet — What you eat is reflected in the state of your hair. A hair-healthy diet includes a wide variety of foods, including lots of fruits and vegetables, and plenty of water. A daily multivitamin will ensure that your hair is getting all the nutritional support it needs. Stay away from processed foods, alcohol and cigarettes.
You’ll want to be sure that your hair products are pure and healthy, too. Mane ‘n Tail products were originally manufactured on the family farm (they’ve been around since 1970).
“While we don’t make the products on the farm today, we do manufacture them in a state-of-the-art facility at our headquarters in Bethlehem, Penn.,” says Katzev. “All Mane ‘n Tail products are designed to stand the test of our family tradition of quality and 100 percent customer satisfaction.”
The company has a full line of innovative hair care products that promote healthy hair growth, including a detangler formula for hard-to-comb hair and a hair strengthener that nourishes and repairs. Katzev is looking forward to the newest addition to the line, called Barrier, which will help achieve longer, stronger, healthier hair. “I consider this a revolutionary daily styling protection treatment,” he says of the new product, due on store shelves this summer.
More info:
You can find Mane ‘n Tail products at most food, drug and mass retailers, as well as beauty supply, ag and tack stores. Visit www.straightarrowinc.com for more information.
The original page can be found on-line at http://www.pioneerthinking.com/teas.html
Teas From Plants Around You And Their Benefits
All teas unless specified are brewed with 1 teaspoon dry material or 2 teaspoons fresh material to 1 cup of water.
Always steep. This means pouring hot water over material and letting set for 5 - 15 minutes. Always dry leaves and roots out of the sun, in dark airy places. Then store in airtight containers.
Persimmon Tea: The leaves when dried and crushed make a fine strong tea. Can be used all year round. Rich in vitamin C. Used as a healthful tonic.
Sassafras Tea: Boil fresh roots after washing, until water turns reddish brown. Can be sliced and dried for later use. Claimed by some to be a blood thinner, a blood purifier, to help bronchitis, a stimulating spring tonic. Mostly it is used for pure enjoyment.
Birch Tea (Wintergreen): Black, yellow and white birch. Dried leaves can be used year round. A large handful of fresh leaves steeped in hot water was drunk 1 to 2 cups a day for rheumatism and headaches. Said to reduce pain of passing kidney stones, and a fever reducer. Cold it was used as a mouthwash.
Blackberry/Raspberry Tea: The dried mature leaves of these brambles make a good tea. Used to help control diarrhea, as a blood purifier and tonic. Use all year round.
Blueberry Tea: The dried mature leaves are steeped until cool and drunk 1 to 2 cups per day as a blood purifier and tonic. Also used to help inflamed kidneys and increase the flow of urine. Somewhat bitter. Use all year round.
Alfalfa Tea: The dried and powdered leaves and flower heads make a very nutritious tea, but it is somewhat bland. We suggest mixing them with normal teas to stretch them and add nutrition. Its vitamin content was the reason it was used. Used all year round.
Wild Strawberry Tea: Use dried leaves normally. Pour several cups boiling water over a handful of fresh leaves in the evening. Cover and let steep overnight. Strain water and reheat in the morning. Believed to help with a multitude of things, from stomach troubles, eczema, diarrhea, etc. According to experts, it is much more healthful than purchased coffee or teas. Use all year round.
Wild Rose-Hip Tea: A handful of these steeped for 10 minutes, then strained, make a healthful tea. Can be used dried or fresh in season. Instead of boiling, place a handful in cool water overnight, then stain and reheat in the morning. Use all year round. Strong Vitamin C content. Helps with Colds and the flu.
Also for sore throat.
Sweet Goldenrod Tea (Anise): Can use dried or fresh leaves or flowers. Makes a very flavorful tea. Pure enjoyment only!! Used all year round.
The original page can be found on-line at http://www.pioneerthinking.com/salt.html
Sixty Uses Of Salt
Although you may not realize it, simple table salt has a great number of uses other than simply seasoning your food. The following list will give you sixty uses of salt, many of which you probably didn’t realize:
1. Soak stained hankies in salt water before washing.
2. Sprinkle salt on your shelves to keep ants away.
3. Soak fish in salt water before descaling; the scales will come off easier.
4. Put a few grains of rice in your salt shaker for easier pouring.
5. Add salt to green salads to prevent wilting.
6. Test the freshness of eggs in a cup of salt water; fresh eggs sink; bad ones float.
7. Add a little salt to your boiling water when cooking eggs; a cracked egg will stay in its shell this way.
8. A tiny pinch of salt with egg whites makes them beat up fluffier.
9. Soak wrinkled apples in a mildly salted water solution to perk them up.
10. Rub salt on your pancake griddle and your flapjacks won’t stick.
11. Soak toothbrushes in salt water before you first use them; they will last longer.
12. Use salt to clean your discolored coffee pot.
13. Mix salt with turpentine to whiten you bathtub and toilet bowl.
14. Soak your nuts in salt brine overnight and they will crack out of their shells whole. Just tap the end of the shell with a hammer to break it open easily.
15. Boil clothespins in salt water before using them and they will last longer.
16. Clean brass, copper and pewter with paste made of salt and vinegar, thickened with flour
17. Add a little salt to the water your cut flowers will stand in for a longer life.
18. Pour a mound of salt on an ink spot on your carpet; let the salt soak up the stain.
19. Clean you iron by rubbing some salt on the damp cloth on the ironing surface.
20. Adding a little salt to the water when cooking foods in a double boiler will make the food cook faster.
21. Use a mixture of salt and lemon juice to clean piano keys.
22. To fill plaster holes in your walls, use equal parts of salt and starch, with just enough water to make a stiff putty.
23. Rinse a sore eye with a little salt water.
24. Mildly salted water makes an effective mouthwash. Use it hot for a sore throat gargle.
25. Dry salt sprinkled on your toothbrush makes a good tooth polisher.
26. Use salt for killing weeds in your lawn.
27. Eliminate excess suds with a sprinkle of salt.
28. A dash of salt in warm milk makes a more relaxing beverage.
29. Before using new glasses, soak them in warm salty water for awhile.
30. A dash of salt enhances the taste of tea.
31. Salt improves the taste of cooking apples.
32. Soak your clothes line in salt water to prevent your clothes from freezing to the line; likewise, use salt in your final rinse to prevent the clothes from freezing.
33. Rub any wicker furniture you may have with salt water to prevent yellowing.
34. Freshen sponges by soaking them in salt water.
35. Add raw potatoes to stews and soups that are too salty.
36. Soak enamel pans in salt water overnight and boil salt water in them next day to remove burned-on stains.
37. Clean your greens in salt water for easier removal of dirt.
38. Gelatin sets more quickly when a dash of salt is added.
39. Fruits put in mildly salted water after peeling will not discolor.
40. Fabric colors hold fast in salty water wash.
41. Milk stays fresh longer when a little salt is added.
42. Use equal parts of salt and soda for brushing your teeth.
43. Sprinkle salt in your oven before scrubbing clean.
44. Soaked discolored glass in a salt and vinegar solution to remove stains.
45. Clean greasy pans with a paper towel and salt.
46. Salty water boils faster when cooking eggs.
47. Add a pinch of salt to whipping cream to make it whip more quickly.
48. Sprinkle salt in milk-scorched pans to remove odour.
49. A dash of salt improves the taste of coffee.
50. Boil mismatched hose in salty water and they will come out matched.
51. Salt and soda will sweeten the odor of your refrigerator.
52. Cover wine-stained fabric with salt; rinse in cool water later.
53. Remove offensive odors from stove with salt and cinnamon.
54. A pinch of salt improves the flavor of cocoa.
55. To remove grease stains in clothing, mix one part salt to four parts alcohol.
56. Salt and lemon juice removes mildew.
57. Sprinkle salt between sidewalk bricks where you don’t want grass growing.
58. Polish your old kerosene lamp with salt for a brighter look.
59. Remove odors from sink drainpipes with a strong, hot solution of salt water.
60. If a pie bubbles over in your oven, put a handful of salt on top of the spilled juice. The mess won’t smell and will bake into a dry, light crust which will wipe off easily when the oven has cooled.
The original page can be found on-line at http://www.pioneerthinking.com/mixes.html
Make Your Own Mixes and Save 50-90%
BROUGHT TO YOU BY: WWW.MIXAMEAL.COM
Easy, Convenient and Inexpensive
Want to cut the cost of convenient mixes by at least 50 percent? Make your own delicious bread, cake, muffin, frosting, salad dressing, sauce, cookie, and pancake mixes without sacrificing your budget, time, or tastebuds. Preparation and cleanup time is a snap. And it’s so easy even the kids can do it!
Ingredients
Commercial dry mixes use dehydrated products such as butter, eggs, cheese, milk, shortening, etc. You can use these same ingredients at home by making your own mixes. Many grocery or health food stores are starting to carry the basic dry ingredients. However, they are usually quite a bit more expensive than if you purchase from companies who sell bulk dehydrated foods. You might just find many of the ingredients on your home food storage shelf collecting dust. Once you learn how easy it is to use these basic dry ingredients, you’ll never want to return to “old-fashioned” cookin’ again!
How To Make Mixes
There are two ways to make mixes: 1) put all ingredients together in a large electric mixer; cover tightly and mix well, or 2) shake all ingredients in a large container with a lid or in a plastic bag sealed tightly. If the recipe contains dehydrated whole egg, first combine the egg with one cup of flour in the bag, then add the remaining dry ingredients, close and shake. If a dry ingredient becomes hard or lumpy, break into pieces and process in a blender just long enough to make it a fine powder again.
Try our Pancake Mix for fun:
Pancake Mix
Ingredients:
* 8 cups white or whole wheat flour
* 3/4 cups shortening powder
* 3/4 cups powdered milk
* 3/4 cups brown or white sugar or 1/3 cups fructose
* 2/3 cups dehydrated whole eggs
* 1/3 cups baking powder
* 1 scant Tablespoon salt
Family Favorite Pancakes
* 1 scant cup Pancake Mix
* 1 cup water
Stir together. Let stand a minute and cook on a hot oiled griddle. Turn when bubbles break on top. Makes six 4” pancakes.
Apple Pancakes
Combine:
1 cup Pancake Mix made without sugar
Add:
1 cup apple juice
Mix-A-Meal Cookbook, by Deanna Bean and Lorna Shute, p. 36.
Storing Mixes
Store in covered container in cool dark place for optimal shelf life, preferably 40-68 degrees. If you want a longer shelf life for your mixes, put your flour in the freezer for two days before making mixes.
Taste and Health Benefits
Homemade mixes taste better and are better for you. You can eliminate or significantly reduce preservatives in your foods. Need to make modifications for special diets? No problem! You can use fructose in place of sugar. Just use approximately one-third to one-half as much and adjust to satisfy your own taste. Need a no-salt diet? In place of salt try dehydrated orange flavoring for breads and rolls and dehydrated butterscotch flavoring for cookies. Or, you could reduce or leave out salt entirely if you need to. What about fat? The big secret in making mixes is you use half as much dehydrated shortening, butter, or margarine in the mixes as non-dehydrated. Who couldn’t benefit from a lower fat diet? The recipes will turn out light and fluffy! For a non-fat alternative use applesauce in place of oil. A lactose intolerant individual can use dry soy milk powder in place of powdered dairy milk. You’ll never know the difference. Dehydrated egg white and dehydrated whole egg can be used interchangeably in most recipes according to dietary needs and taste. Butter or margarine powder can be used interchangeably.
Other Applications
Making your own mixes is also ideal for camping, unexpected company, emergencies, or gifts. Useful homemade gift baskets are always appreciated for bridal showers, birthdays, Christmas, and more.
Try It, You’ll Like It!
Go ahead, try a mix and see for yourself how easy it really is. Then let the kids try and have some fun shaking everything together! Once you understand the proper ratios for using the basic dry ingredients, you can convert many of your regular recipes into mix recipes for great taste and convenience. Here’s a fun Cheese Sauce for nacho chips, macaroni and cheese, cheese and broccoli or topping for a potato bar.
Cheese Sauce Mix
* 4 1/2 cups dehydrated cheese sauce
* 2 2/3 cups powdered milk
* 2 2/3 cups dehydrated butter powder or margarine powder
* 2 2/3 cups flour
* 2 teaspoons onion powder
If you want to try a smaller mix first to see how you like it try a Mini-Mix instead:
Cheese Sauce Mini-Mix
* 1/3 cups dehydrated cheese powder
* 3 Tablespoons powdered milk
* 3 Tablespoons dehydrated butter powder or margarine powder
* 3 Tablespoons flour
* 1/8 teaspoons onion powder
Cheese Sauce
Combine:
* 1 cup hot tap water
* 1/2 cup Cheese Sauce Mix (above)
Bring to a boil stirring with a wire whisk — it only takes a minute! For a touch of color add a few parsley flakes (optional).
Mix-A-Meal Cookbook, by Deanna Bean and Lorna Shute, p. 46.
more information...
Mindy learned from firsthand experience many skills of self reliance as the fourth of ten children. B.A. Public Relations. Founder of Mix-A-Meal Company, publisher of Mix-A-Meal Cookbook, founder of Preparedness Plus.
Contact Information:
Mix-A-Meal Company
PO Box 971662
Orem, UT 84097-1662
info@mixameal.com
www.mixameal.com
800-588-5412
The original page can be found on-line at http://www.pioneerthinking.com/mixes.html
Make Your Own Mixes and Save 50-90%
BROUGHT TO YOU BY: WWW.MIXAMEAL.COM
Easy, Convenient and Inexpensive
Want to cut the cost of convenient mixes by at least 50 percent? Make your own delicious bread, cake, muffin, frosting, salad dressing, sauce, cookie, and pancake mixes without sacrificing your budget, time, or tastebuds. Preparation and cleanup time is a snap. And it’s so easy even the kids can do it!
Ingredients
Commercial dry mixes use dehydrated products such as butter, eggs, cheese, milk, shortening, etc. You can use these same ingredients at home by making your own mixes. Many grocery or health food stores are starting to carry the basic dry ingredients. However, they are usually quite a bit more expensive than if you purchase from companies who sell bulk dehydrated foods. You might just find many of the ingredients on your home food storage shelf collecting dust. Once you learn how easy it is to use these basic dry ingredients, you’ll never want to return to “old-fashioned” cookin’ again!
How To Make Mixes
There are two ways to make mixes: 1) put all ingredients together in a large electric mixer; cover tightly and mix well, or 2) shake all ingredients in a large container with a lid or in a plastic bag sealed tightly. If the recipe contains dehydrated whole egg, first combine the egg with one cup of flour in the bag, then add the remaining dry ingredients, close and shake. If a dry ingredient becomes hard or lumpy, break into pieces and process in a blender just long enough to make it a fine powder again.
Try our Pancake Mix for fun:
Pancake Mix
Ingredients:
* 8 cups white or whole wheat flour
* 3/4 cups shortening powder
* 3/4 cups powdered milk
* 3/4 cups brown or white sugar or 1/3 cups fructose
* 2/3 cups dehydrated whole eggs
* 1/3 cups baking powder
* 1 scant Tablespoon salt
Family Favorite Pancakes
* 1 scant cup Pancake Mix
* 1 cup water
Stir together. Let stand a minute and cook on a hot oiled griddle. Turn when bubbles break on top. Makes six 4” pancakes.
Apple Pancakes
Combine:
1 cup Pancake Mix made without sugar
Add:
1 cup apple juice
Mix-A-Meal Cookbook, by Deanna Bean and Lorna Shute, p. 36.
Storing Mixes
Store in covered container in cool dark place for optimal shelf life, preferably 40-68 degrees. If you want a longer shelf life for your mixes, put your flour in the freezer for two days before making mixes.
Taste and Health Benefits
Homemade mixes taste better and are better for you. You can eliminate or significantly reduce preservatives in your foods. Need to make modifications for special diets? No problem! You can use fructose in place of sugar. Just use approximately one-third to one-half as much and adjust to satisfy your own taste. Need a no-salt diet? In place of salt try dehydrated orange flavoring for breads and rolls and dehydrated butterscotch flavoring for cookies. Or, you could reduce or leave out salt entirely if you need to. What about fat? The big secret in making mixes is you use half as much dehydrated shortening, butter, or margarine in the mixes as non-dehydrated. Who couldn’t benefit from a lower fat diet? The recipes will turn out light and fluffy! For a non-fat alternative use applesauce in place of oil. A lactose intolerant individual can use dry soy milk powder in place of powdered dairy milk. You’ll never know the difference. Dehydrated egg white and dehydrated whole egg can be used interchangeably in most recipes according to dietary needs and taste. Butter or margarine powder can be used interchangeably.
Other Applications
Making your own mixes is also ideal for camping, unexpected company, emergencies, or gifts. Useful homemade gift baskets are always appreciated for bridal showers, birthdays, Christmas, and more.
Try It, You’ll Like It!
Go ahead, try a mix and see for yourself how easy it really is. Then let the kids try and have some fun shaking everything together! Once you understand the proper ratios for using the basic dry ingredients, you can convert many of your regular recipes into mix recipes for great taste and convenience. Here’s a fun Cheese Sauce for nacho chips, macaroni and cheese, cheese and broccoli or topping for a potato bar.
Cheese Sauce Mix
* 4 1/2 cups dehydrated cheese sauce
* 2 2/3 cups powdered milk
* 2 2/3 cups dehydrated butter powder or margarine powder
* 2 2/3 cups flour
* 2 teaspoons onion powder
If you want to try a smaller mix first to see how you like it try a Mini-Mix instead:
Cheese Sauce Mini-Mix
* 1/3 cups dehydrated cheese powder
* 3 Tablespoons powdered milk
* 3 Tablespoons dehydrated butter powder or margarine powder
* 3 Tablespoons flour
* 1/8 teaspoons onion powder
Cheese Sauce
Combine:
* 1 cup hot tap water
* 1/2 cup Cheese Sauce Mix (above)
Bring to a boil stirring with a wire whisk — it only takes a minute! For a touch of color add a few parsley flakes (optional).
Mix-A-Meal Cookbook, by Deanna Bean and Lorna Shute, p. 46.
more information...
Mindy learned from firsthand experience many skills of self reliance as the fourth of ten children. B.A. Public Relations. Founder of Mix-A-Meal Company, publisher of Mix-A-Meal Cookbook, founder of Preparedness Plus.
Contact Information:
Mix-A-Meal Company
PO Box 971662
Orem, UT 84097-1662
info@mixameal.com
www.mixameal.com
800-588-5412
The original page can be found on-line at http://www.pioneerthinking.com/ja_printingleaves.html
Printing Leaves
by Jenny Austin
Now that many of the leaves have fallen from trees it is an ideal time to carry out leaf printing. This is a great, fun activity to do with your children. Firstly it gets the whole family to get wrapped up and get outdoors for some fresh air. Secondly it will help get the children involved with nature, just by them learning which leaves come from which trees or even just observing the various different autumn shades that are out there you are teaching them new skills. Even if you do not have the first idea of which leaves belong to which trees it is a perfect opportunity to teach your children research skills. Possible go to the library for information on trees local to your area or look for information on the internet.
The children will love getting their woollies and boots on and running through piles of leaves. Most areas have protected woodlands within a reasonable distance of where you live. Point out to your youngsters any wildlife that you see when you are there, you could also take a digital camera with you and snap pictures of anything unusual or interesting. There is no end to the fun your children can have with nature, they could try bark rubbing or even a treasure hunt.
I sometimes think that it is far too simple to entertain children these days with the technology that is available. Obviously these recourses are great educational tools but spending quality time with your children while doing a fun, educational activity can help create a strong bond with your children to help create the kind of family relationships we all would like.
Leaf printing is a fantastic activity to help promote family bonding and it’s a perfect time of year for collecting leaves. So what are you waiting for?
You can print leaves on a variety of different materials, canvas, paper or material (maybe design your own T-shirt). The first stage is to paint one side of your chosen leaf; you will find if you paint the side of the leaf where the veins protrude you will get a much clearer image. Then place newspaper under your fabric or canvas, if printing on a T-shirt you should put newspaper between the layers of fabric to prevent paint seeping through.
Then it is time to press the painted side of the leaf onto the canvas, paper or fabric, this is known as pressure painting and with practise can achieve beautiful results. After a few trial runs you will discover how much paint should be applied to the leaf as well as the amount of pressure needed for the best results. Using a rolling pin can make leaf printing easier as the pressure is distributed more evenly onto the leaf.
Another technique you can try is to lay the leaf down with the painted side facing upwards then lay the paper, fabric or canvas to be printed on top of the leaf, in one firm movement press down on the leaf to create your print. The effect will be slightly different from using the rolling pin, you will probably have fun developing your own techniques for different effects.
Once your prints are dry you can wear your new printed T-Shirt, frame your printed Canvas or stick up your printed paper. For another activity the children can do use the leaves printed on paper as parts of your child’s favourite animal and get them to add the eyes, ears, tail, legs and so on, hours of fun.
The Author:
Jenny Austin is an expert in Canvas Prints , for further information on how to choose your Canvas Print , please visit http://novaprints.co.uk.
Article Source: http://www.articlesbase.com
The original page can be found on-line at http://www.pioneerthinking.com/readerscrafts4.html
5
Decoupage BY MEGAN C
Make use of all those junk mail catalogs and magazines .... DECOUPAGE! I get more junk mail than I shake a jar of Modge Podge at. If you prefer to make your own matte decoupage medium...mix 2 parts glue to 1 part water. Add glitter, or a few drops of acrylic paint. I love to cover old boxes, I made my mum a storage box for her desk out of a Saltene cracker box I cut in half and scalloped the edges. Get messy and have some fun!
CD Mobile BY SHARI
I have a daycare and have at least 1 hour of crafts each day. One craft that all the children loved ages1 year to 10 years was cd mobile. Hang the cd’s from a clothes hanger in front of a window. The sun will catch the different colors of the disk. For a variation we use craft paint that dries clear (we find them at our dollar store). Lot’s of fun!!!!
http://theessentialherbal.blogspot.com/
El Der Berry!
To date, I have spent hours and hours working with the elderberries this year. In the spring, I saved lots of the blossoms, and this past month I have tinctured, syruped, dried, frozen and candied what seems to be tons of them - and yet there are about 1/2 of them out there still on the trees. Only a few days until the next magazine deadline, so we need to wrap this up soon.
It’s time to start cooking now that most of the medicinal preparations are out of the way. I’ve looked around and found some interesting recipes. First up for us will be the pie. The rest - who knows? They sure look like they might be fun to try. Oh - our usual cobbler was a consideration, but I’ve read that it comes out too runny. Maybe a little cornstarch?
Elderberry Pie (cooks.com)
3- 1/4 c elderberries
1/4 t salt
1- 1/8 c sugar
3-3/4 T lemon juice
2-1/4 T cornstarch
Combine above and cook until thick. Place in 9” unbaked pie shell. Dot with butter and cover with top crust. Bake at 425 degrees for 10 minutes, then 350 degrees for 30 minutes.
German Chilled Elderberry Soup (chow.com)
Makes: About 2 quarts
Field Guide to Herbs & Spices , by Aliza Green
Exotic elderberries and tart apples become a unique dessert.
INGREDIENTS
3 c fresh (or 1 cup dried) elderberries (stems removed)
6 c water
3/4 c sugar
1 T cornstarch
2 T water
2 c tart apples, peeled and diced
1 T grated lemon zest
gingersnap cookies
sour cream
INSTRUCTIONS
Wash 3 c of fresh (or 1 cup dried) elderberries (stems removed) and place in a large nonaluminum soup pot.
Add 6 c of water and bring to a boil.
Reduce heat to low and simmer, covered, for 45 minutes or until the elderberries are soft.
Blend and then strain through a sieve.
Return the strained liquid to the cleaned pot over medium heat, and add 3/4 c of sugar.
In a separate bowl, make a slurry by combining 1 T of cornstarch with 2 T of water.
Whisk the slurry into the pot and bring back to a boil, whisking often.
Add 2 c peeled and diced tart apples and 1 T grated lemon zest, and simmer for 5 minutes or until the soup is thickened, smooth, and clear.
Cool the soup and refrigerate to chill.
Serve cold topped with crumbled gingersnap cookies and dollops of sour cream.
Elderberry Catsup (justberryrecipes.com)
2 qt Elderberries
Vinegar to cover
1 c Sugar
1 T Allspice
1 T Cloves
1/4 t Cayenne pepper
1 t Salt
1 t Cinnamon
Cook elderberries in vinegar until berries burst.
Put berries through a food press or sieve, add sugar, cinnamon, allspice, cloves and pepper.
Simmer until thickens.
Pour into sterilized jars and seal.
Elderberry Chutney (cooks.com)
2 c. vinegar
2 qt. elderberries
2 lg. onions
2 apples
2 c. brown sugar
2 t salt
1 t ground ginger
1 T cloves
1 t mustard seed
1 clove garlic
1 t cayenne pepper
Bruise berries, chop onions.
Add all ingredients, place over moderate heat, bring to boil, stirring until it thickens
Dark Chocolate-Elderberry Truffles
Makes 20 (1-ounce) truffles
(Erna’s Elderberry House in the San Francisco Bee)
For the ganache:
1 pound dark chocolate
8 ounces fresh or frozen elderberries
6 ounces granulated sugar
6 ounces heavy whipping cream
1 ounce dark rum
For the chocolate coating:
1/4 pound dark coating chocolate
1 teaspoon dark rum
To make the ganache:
Place chocolate in a stainless-steel pan or bowl. Set aside.
Place elderberries and sugar in a 1-quart, heavy-bottomed saucepan over medium heat.
Cook, stirring occasionally, just until elderberries have formed a syrup thick enough to coat the back of a spoon.
Stir in heavy whipping cream and rum, then increase heat and bring to a boil. Remove from heat.
Pour cream mixture over chocolate. Let stand 1 minute. Stir together until smooth. Let cool to room temperature, then chill in refrigerator until solid (2 to 4 hours).
Line a baking sheet with parchment or wax paper. Using a 1-ounce ice-cream scoop, form balls with the ganache and place on a baking sheet.
To make the chocolate coating: Melt dark coating chocolate according to directions. Add rum and stir to combine.
To finish the truffles: Dip ganache balls, one at a time, in coating chocolate, roll to coat. Return to baking sheet and allow to harden at room temperature. Repeat, then serve.
Elderflower-Champagne Vinaigrette:
4 ounces champagne or sparkling wine
2 tablespoons elderflower syrup
1 tablespoon apple-cider vinegar
1 tablespoon grapeseed oil
1 teaspoon fresh chocolate mint, chopped
Salt
Freshly ground black pepper
also from Erna’s
There. That ought to keep me busy....if the rain slows down so I can get to the berries before the canes snap.
http://theessentialherbal.blogspot.com/2008/04/fairy-home-companion.html
Fairy Home Companion
“Fairy Home Companion” is another one of the books we’ve compiled here at The Essential Herbal. Inside this luscious little book, are all kinds of recipes, crafting instructions, gardening ideas, and original works of fairy fiction for anyone who adores the wee fae folke. This litte gem of a book will give you plenty of ideas to ponder. You’ll know which flowers to plant, how to keep the fairies safe once they’ve gotten cozy in your garden, and what they’d like to eat. Step into the garden with us and believe!
Below, I’m posting the recipes that were submitted by my sweet friend Sarah Liberta for the book. A link to Sarah’s blog is along the side somewhere over there >>>>.
FAVORITE FAIRY FOODS
by Sarah Liberta
http://www.herbsbysarah.com/
FRESH FLOWERS TORTE
My friend Artie Lyons calls this her twenty-minute cake. She says, “With supplies on hand, if a friend calls to say she’s coming over, I can have a cake ready by the time she arrives.” We love it with a colorful assortment of fresh flowers strewn over the lush white cream frosting, but when flowers are scarce, the petals of a single rose or a calendula will do just fine.
1 frozen pound cake (16 oz.), defrosted
1 pint whipping cream
1/3 C sugar
2 T raspberry or strawberry jam or preserves
1 T framboise or strawberry liqueur
1 C mixed fresh edible flowers, washed and dried on paper towels
Put whipping cream, mixing bowl and beaters into freezer to chill a few minutes. Slice the cake horizontally into three equal layers and place bottom layer on serving platter. Put preserves in a small dish and heat in microwave for 30 seconds or until melted; stir in liqueur. Whip cream with sugar until firm. Brush 1/2 of fruit mixture over cut side of cake; top with about 3/4 cup of whipped cream; spread evenly. Top with middle layer; repeat with fruit and cream. Put top layer in place and cover entire cake with remaining cream, using spatula to make swirls. Scatter flowers and petals over top and sides and around the base of cake. Serve immediately or store in refrigerator for a few hours.
Variation: For a different look and flavor, add 1/3 cup unsweetened baking cocoa to cream and sugar before whipping. Fold into whipped cream one 6-ounce package of butter toffee bits, less 2/3 cup of toffee. Use apricot jam and apricot brandy instead of raspberry or strawberry. When cake is covered with cocoa cream, sprinkle with remaining toffee bits. Decorate with golden-colored flowers and petals: calendula, sunflowers, lemon gem marigolds, Mexican mint marigold (Spanish tarragon).
Variation 2: After filling and stacking the layers, cut the pound cake down the middle lengthwise and then cut each half into 3 or 4 equal pieces, forming 6 or 8 mini-cakes. Cover each with cream and decorate with flowers. Or use your favorite pound cake recipe, bake in 8 mini-loaf pans (2” x 4”) and finish as above. Each mini-cake serves 2 tiny fairies.
CANDIED OR CRYSTALLIZED FLOWERS
Flowers that have a mild or slightly sweet flavor — such as violets, pansies, Johnny-jump-ups, pinks, and roses — are especially lovely when prepared this way. With a supply of these on hand, you can turn the simplest packaged pudding into an elegant surprise.
1 C edible flowers, washed and dried on paper towels
powdered egg white or meringue powder, mixed with water to equal 1 egg white
1 C superfine sugar (or process regular sugar in the blender for a few seconds)
1 small artist’s paintbrush (unused)
sterilized tweezers or forceps
waxed paper
Line a tray or sheet pan with waxed paper, sprinkle with sugar (to keep flowers from sticking). Holding a single flower by the stem with tweezers or forceps, paint its entire surface with the egg mixture. Any area unpainted will turn brown. Sprinkle with sugar to coat thoroughly on both sides. Place on waxed paper to dry. Repeat until all flowers are coated with sugar. Allow to dry till crisp, which may take from several hours to several days, depending on size of flowers. Small flat flowers will dry rather quickly, while whole roses or other large flowers may take a few days to dry thoroughly. Store in an airtight container. Use to decorate cakes, petit fours, candies (truffles, fudge squares), puddings and other desserts.
ROMANCE OF THE ROSE
1/2 C red rose petals
1 T lemon juice
1/2 C cranberry juice
2 C vanilla ice cream, slightly softened
Whirl rose petals in a blender for a few seconds with lemon and cranberry juices. Add ice cream and pulse a few times. Serve in stemmed glasses with fresh or candied rose petals for garnish.
LAVENDER DREAM:
Substitute 1/4 cup fresh open lavender blossoms (or 1 T dried buds) for the rose petals and grape juice for cranberry. Proceed as above, garnishing with lavender blossoms, violets or Johnny-jump-ups.
http://theessentialherbal.blogspot.com/2008/04/making-and-using-herb-vinegars.html
Making and Using Herb Vinegars
The book “Making and Using Herb Vinegars” is another compilation from readers and friends of The Essential Herbal Magazine. Did you ever want to know how to make delicious (and nutritious) vinegars using herbs you’re growing, or the ones showing up at the produce departments in the grocery stores? And then, once you’ve made them, what can you do with them? Well we’ve got some answers and some luscious recipes for you to try. This little book is jammed with the experise of over 20 fabulous cooks and herbalists. The novice will find instruction and the expert will find inspiration.
The following recipe is a favorite here on the hill....
First you’ll need to make some hot pepper vinegar. Use white wine or apple cider vinegar (we like apple cider vinegar for this one) and pour it into a pan with hot peppers. For a quart of vinegar, use about a cup of peppers. We’ve used dried peppers or fresh depending on the season, and whatever hot peppers were available. Heat the vinegar to almost boiling and keep it at a low simmer for 5 minutes.
Fill a large clean bottle about 1/4 way with peppers. When the vinegar has cooled, strain it and pour it inot the bottle.
Allow the vinegar to ripen for 2 weeks and it will have a nice kick.
now here’s the recipe:
Garlic Chicken
2 lbs boneless chicken breasts
1/2 c hot pepper vinegar
2 T vegetable oil
2 T honey
15 cloves of garlic, peeled and split
1 oz. soy sauce
Wash chicken and cut in half. Brown in vegetable oil in a heavy skillet. Add garlic and cook a little longer - until browned. Add remaining ingredients and cook over medium heat until chicken is done and glazed with sauce. Turn chicken several times while cooking. Delicious!
Note: We usually cut the chicken into small, bitesized pieces so there is more surface area to catch all the flavor.
http://theessentialherbal.blogspot.com/2008/12/holiday-herbal-gift-series-13-hot-stuff.html
To put together a basket, here are some items that are good additions:
Hot Pepper Jelly - poured over cream cheese and served with crackers, it is incredible.
Dark Chocolate bars with Hot Peppers - Some of the gourmet bars have chilis in them
Cocoa mix with Chili Pepper
Hot Sauces - we carried “Scorned Woman” in the shop for years. Some of the names are hysterical.
Horseradish Sauces
Spicy Dip Mixes
Chocolate Dipped Chili Peppers With Canolli Filling Recipe
(found on grouprecipes.com by mystic_river1)
The flavors of sweet canolli filling, hot jalapenos and then the rich dark chocolate flavor of the dip make this a taste sensation.
Ingredients
Filling for Chilis
http://theessentialherbal.blogspot.com/2008/12/holiday-herbal-gift-series-11-herb-kit.html
Now to the Lip Balm...
1 T jojoba oil
1 t cocoa butter
1 t beeswax
Melt the beeswax along with the oil and butter in a double boiler. Add any flavoring you might like at this stage. A drop of lavender is really nice on chapped lips! Alcohol based flavorings will not incorporate. A drop or two of various essential oils will. Rose, lavender, orange, grapefruit, or lime all work well.
Pour into small tubes, pots, or slip-tins and allow to set-up.
http://theessentialherbal.blogspot.com/2008/12/holiday-herbal-gift-series-10-incense.html
Holiday Herbal Gift Series #10 - Incense Papers
Incense is something we started playing with back in the days of our shop at the renaissance festival. A few years after we closed that shop, we wrote the Storey Country Wisdom Bulletin, Making Your Own Incense in 1999. One of the really fun ways to make incense is Incense Papers. This idea comes from The Complete Book of Incense, Oils & Brews, by Scott Cunningham, and the recipe below is copied from the book. Be sure to visit some of the advertisers of The Essential Herbal magazine to pick up ingredients. For the salt peter, it might be near the canning supplies at your grocery, or ask at the butcher’s. Otherwise, you can find it on my site. Our advertisers to check out: Ancient Healing Oils, Herbs from the Labyrinth, SunRose Aromatics, and Farm at Coventry.
For blotter paper, I suggest getting watercolor paper from the art supply store. If you look on-line, all you’ll find is stories about LSD.INCENSE PAPERS
“Incense papers are a delightful variation of combustible incense. Here, rather than using charcoal and gum tragacanth, tinctures and paper are the basic ingredients. Wne finished you’ll have produced several strips of richly scented paper that can be smoldered with a minimum of fuss.
To make incense papers, take a piece of white blotter paper and cut it into six-inch strips about an inch wide.
Next, add one and one-half teaspoons potassium nitrate to one half cup very warm water. Stir until the saltpeter is completely dissolved.
Soak the paper strips in the saltpeter solution until thoroughly saturated. Hang them up to dry.
You now have paper versions of the charcoal blocks used to burn incense. The obstacle in scenting them is to overcome the normal smell of burning paper. For this reason, heavy fragrances should be used, such as tinctures (ed: resins soaked in alcohol are the resins referred to here).
Tinctures compounded from gums and resins seem to produce the best results. I’ve tried using true essential oils with incense papers but without much success.
....pour a few drops of the tincture onto one strip of paper. Smear this over the paper and add more drops until it is completely coated on one side.
Hang the strip up to dry and store in labelled, airtight containers until needed.”
This was written quite a while ago. There are some very thick and heavy essential oils, concretes, and absolutes that could be used in this craft - as well as the tinctured resins. I am even thinking about the pine pitch outside, although I cannot figure out how to dry that stuff... Occasionally it is possible to find “incense matches” that are made with this basic premise, but the matches are imbued with fragrance oils and smolder after being blown out, making them nice for travel, bathrooms, etc. It makes me think that a sweet little box filled with 1” squares of the incense paper, along with a box of matches, would make a lovely gift.
http://theessentialherbal.blogspot.com/2008/12/pomanders-potpourri-and-spicy-ornaments.html
Pomanders, Potpourri, and Spicy Ornaments
If you’ve ever worked with me, the first thing you find out is that a recipe is just a starting point. This was clearly illustrated today, when I set out to make wax pomanders using this recipe:
Wax Pomanders
1 ounce beeswax
1/2 cup applesauce
1 1/4 cup assorted powdered spices (cinnamon, nutmeg, allspice, clove, etc.)
1 T orris root
Melt the beeswax slowly with the applesauce.
Stir in the spices and orris root. After the mixture has cooled slightly, pour onto a protected surface.
Roll “dough” into balls.
Roll the balls firmly in lavender buds or rose petals.
Allow to dry three or four days.
Now I thought about making them just like that… briefly. But how much more fragrant would they be if instead of cinnamon and cloves, they were made from sandalwood, myrrh, frankincense, and orange powder? A few drops of oakmoss absolute, and a splash of frankincense essential oil couldn’t hurt either. So I did.
The frankincense and myrrh have to be powdered. A coffee grinder is perfect for this task, but so is a heavy plastic bag and hammer.
The resins melt, so they don’t need to be hammered too finely. The house smelled heavenly!While rolling different sized balls, my eyes fell upon a dish of varied sizes of pinecones on the porch. The dough easily went in between the “tongues” of the pinecones, and with a little patience and time look wonderful. Even hemlock cones turned out well...although I must admit that it felt a little bit obsessive to work with them.
I also made leaf shapes and stars and all sizes of balls. Some of the balls are studded with cloves. These will become part of a holiday potpourri, although they are nice just as they are. In fact the pinecones would be amazing firestarters!
For the potpourri, I will add star shaped pieces of orange peel, star anise, 1’ cinnamon pieces, frankincense and myrrh pieces, some gold sprayed pine cones, and maybe a little oakmoss. Some rose hips and a few dried rose petals will be nice too. On top will go a few pomanders made from kumquats. A few small pieces of juniper will complete the bowl.
Many other herbs and spices came to mind to use this way. Powdered rosemary would be good. Juniper berries when ground, have a fruity, woodsy scent. The colors would vary by using just allspice, just rosemary, or just powdered dragon’s blood resin (although the dragon’s blood would be an additive to a sandalwood ball).
See what I mean about simple recipes getting out of hand?
Citrus Pomanders
To make citrus pomanders, choose firm, thin skinned fruit.
Use a small nail to make holes in a pleasing pattern all over the fruit.
Fill the holes by sticking whole cloves into them.
The cloves will dry and preserve them. Did you know cloves were used for embalming in ancient times?
Put the fruit on a shallow dish, and cover with a mixture of cinnamon, clove, and orris root—all powdered. Roll the fruit in the powder daily until it is nicely dried.
Kumquats are very quick to do and look great mixed into a potpourri. It’s something the kids really enjoy, because the bigger fruits can get boring for them.
Spice Clay Ornaments
1-1/2 of a mixture of powdered spices. Could be clove, cinnamon, allspice, nutmeg, or any of the fragrant baking type spices.
1 C apple sauce
1 t gum tragacanth (optional, but awesome!)
Blend together the dry ingredients with the apple sauce. If it is too dry, add a wee bit of water. If it is too wet, add a bit of the powdered spices.
Roll out the dough onto parchment or waxed paper until it is about 1/2” thick.
Cut out shapes with cookie cutters.
Use a drinking straw to make holes through which ribbons to hang them will go.
Turn onto parchment covered cardboard.
Allow to dry for several days, turning on occasion so that both sides are exposed to the air.
Add colorful ribbons and use them on the tree or on gifts as tie-ons.
Have a wonderful, heavily scented time :-). You might as well plan on baking cookies because after playing with all of these spices all you need is some oatmeal, sugar, flour, eggs, butter... you know the drill.
http://theessentialherbal.blogspot.com/2008/12/holiday-herbal-gifts-series-6-spritzes.html
Holiday Herbal Gifts Series #6 - spritzes and powders
I chose some simple ideas for today because I’m about to fly down to the shop and get ready for a huge crowd. We don’t usually do much on weekdays, but yesterday was swamped.
So...
Linen or Body Spritz
4 oz spritz bottle
3 oz distilled water
1 oz vodka
40 drops of fragrance
First in goes the alcohol, then the fragrance, then fill with the water. If filled in this order, the mixture sometimes remains emulsified. In any case though, put “shake well before use” on the label before giving away.
Natural Dusting Powder
2 cup corn starch
1 cup rice flour
1 cup arrowroot
1 tsp. orris root
1/2 tsp essential oil
Mix the essential oil first with the orris root and allow to sit for a few hours. Then mix that with one cup of the corn starch, blending well. Finally, mix it all together. Let sit for at least a week. Put into powder shakers or wide boxes with a puff. If you cannot find the arrowroot, you may substitute more of the corn starch or rice flour. I also like to add powdered rose petals - just enough to give it a slight pink color.
Some of our advertisers at The Essential Herbal Magazine that might be helpful in these projects, for both the ingredients and the containers: The Soap Dish, Southern Soapers, and SunRose Aromatics - as well as the sources listed in #4.
The above products would go very well with some of the products found at The Sibling Group, and of course you can’t beat a yearly subscription to The Essential Herbal. Have I mentioned that before? I can’t recall :-).
http://theessentialherbal.blogspot.com/2008/12/holiday-herbal-series-7-chai-and.html
Holiday Herbal Series #7 - Chai and Sugarplums
The first is a chai blend that we printed in the nov/dec ‘06 issue of The Essential Herbal. That year our list question was about hostess gifts, and we got some awesome ideas!
Instant Chai
3/4 c sugar
1 t vanilla extract
1/2 c powdered honey (or an additional 1/4 c sugar)
1/2 c unsweetened iced tea mix
2 c nonfat dry milk
1/2 c non-dairy creamer
1 t powdered ginger
1 t powdered cinnamon
1/2 t powdered clove
1/2 t powdered cardamom
First, pour the vanilla extract in with the sugar and stir it around to break up the lumps and let it dry before mixing it in with the other ingredients. Mix all ingredients together in a blender or food processor and blend until you get a powdery texture, about one minute. This will make about 1 gallon of prepared chai. Lastly, if you don’t want to use iced tea mix, you can mix all the other ingredients and suggest brewing regular tea and mix about 2 rounded T of mix to the brewed tea. Package in Chinese carryout boxes lined with plastic bags. Maybe tie on a few cinnamon sticks with a festive ribbon. Add instructions: For one cup at a time, use 2 to 3 rounded T to about 8 oz of water. Always mix with hot water to prevent clumps. Once mixed, you can pour over ice or just keep in the fridge for iced chai. Contributed by Maryanne Schwartz at Torchsong
The next craft is actually from the newspaper. Karen Hegre from Black Hills Herbs put it up this morning, and it came through the Associated Press:
Sugarplums
Start to finish - 30 minutes & makes 30 sugarplums.
Ingredients:
1/2 cup granulated sugar
1/4 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/2 cup pecans
1/4 cup pistachios
1 cup pitted dates
1/2 cup dried apricots
1/2 cup dried figs
1/4 cup golden raisins
1/4 cup dried cherries
2 tablespoons orange liqueur or rum or your substitution.
In a wide, shallow bowl, combine the sugar, cardamom and cinnamon. Mix well, then set aside. In a food processor, pulse the pecans until roughly chopped. Add the pistachios & pulse again until both nots are finely chopped. Transfer the nuts to a bowl & set aside. In the food processor, combine the dates, apricots & figs. Pulse briefly until roughly chopped. Add the raisins & cherries, then continue pulsing until the fruit is evenly chopped and begins to clump.Return the nuts to the processor & add the rum, liqueur, orsubstitute. Pulse until just mixed. If the mixture does not sticktogether, add additional rum or liqueur, or substitute. A teaspoon at a time, roll the mixture into balls, then roll eachball in sugar until well-coated.Sugarplums can be refrigerated in a sealed conainer for up to 1 month. If you layer the sugarplums, place a sheet of waxed paper between each layer.
My note: In looking around the internet, I found several interesting recipes and picked up this tip. If you want the sugarplums to look more old-timey, use turbinado sugar to roll them in. It has a light brown color.
http://theessentialherbal.blogspot.com/2008/12/holiday-herbal-gifts-series-8-tea.html
Holiday Herbal Gifts Series #8 - tea blends and gel air fresheners
Making tea blends for your friends can be a lot of fun and very simple. Heat sealable (the iron works beautifully) tea bags are available various places and you can even print out these pre-designed tea envelopes to finish them in a good looking way. Containers to hold the tea bags can be almost anything, but craft shops have tons of containers. Design labels to give the recipient an idea of what is IN the tea.
If you’ve been saving and drying herbs from your garden you are all set. If not, look below at the previous posts in the series for advertisers/suppliers for dried herbs AND the heat sealable tea bags.
Creating the blend is unbelievably easy. Would you like a relaxing tea? Blend together chamomile blossoms, lemon balm leaves, and some passionflower. There are lots of other choices. A nice blend of mint and regular old black tea is fabulous! Roses, rosehips, and lemon grass is good. Need more ideas? Grab a copy of Blending Herbal Teas from The Essential Herbal right quick, and get to it!
Finally, look at what you have in the cupboard. Mix it together and brew up a cup. Is it good? Then you’ve created a blend. If it needs something, consider some spices - ginger, black pepper, cardamom, cinnamon, or vanilla bean, for instance. Each teabag gets about 1 t inside for a cuppa tea.
If you have a friend that is really, REALLY a tea person, check out the handmade glass teapot pendants at my sister’s site: Torchsongstudio.com, and I cannot recommend The Rosemary House highly enough for tea people. If you are in PA, a reservation for tea at Sweet Remembrances is worth considering. We love it there!
Gel Air Freshener
2 cups water
4 packets Knox unflavored gelatin
food coloring
1 t essential or fragrance oil
1 oz vodka
Bring one cup of water to a boil. Add gelatin slowly a packet at a time, until all is dissolved. Remove from heat and add second cup of water, food coloring, fragrance, and vodka.
Pour into 1/2 c canning jars. After they’ve set up, put a piece of netting over the opening, the lid, and then the metal ring. When in use, the ring holds the netting in place, but the lid is removed.
~~~~~~~~~~~~~~~
If you’re not in the mood to make anything, there’s still time to order from The Essential Herbal.
One idea for the outdoors type: A copy of Wild Foods for Every Table along with an Outdoor Trio, containing a bar of Happy Camper - jewelweed and plantain soap, a bottle of Hiker’s Releaf spray made from apple cider vinegar, sage, jewelweed, and plantain, and a Git Stick.
For anyone who believes in faeries: A beautiful hand woven lavender wand and a copy of The Fairy Home Companion.
http://theessentialherbal.blogspot.com/2007/01/shaking-winter-blues-naturally-excerpt.html
shaking the winter blues - naturally (excerpt from The Essential Herbal)
The Essential Herbal has a special feature each issue where we ask a question of our readers, and publish the response. In the Jan/Feb ‘06 issue of The Essential Herbal, we asked for “favorite ways to deal with the winter blues.”
Seems like we could use a little of that right now, so here are some of the responses:
gI love to use Lemon Balm to shake the winter blahs. No matter how deep the snow, I can go out and dig down to the ground and there are always a few leaves still above the ground. Those leaves always reassure me that spring will come again and I pick them to wash my face with. It’s always sure to shoo the blues - Susanna Reppert-Brill www.TheRosemaryHouse.com
gWhenever I am feeling the winter blues, I take advantage of the cold weather by relaxing in a hot, moisturizing bath. There is nothing more luxurious than a soothing soak. Here is a recipe for moisturizing bath melts that I love to use in the winter:
2 parts shea butter
1 part sweet almond oil
colorant (I like to use mica powder)
Essential oil or fragrance oil (about 2-3 drops of fragrance per oz. of butter/oil mix)
Melt the shea butter over low heat (a double boiler is great for this). Once melted, slowly add the sweet almond oil. Mix well.
Remove from heat and cool slightly. Not too much, it should still stay in liquid form.
Add a small amount of colorant and mix well. Add more color if desired. Add fragrance and mix well. Pour into molds. I like to use candy molds for this, but you can use ice cube trays.
Cool in the refrigerator for about 15 minutes. At htis point they are ready to use. Just pop them out of the molds. Dissolve the melts in running water and enjoy!
Sam Corwin, www.saponisoaps.com
gThough I love Spring most of all, I don’t really mind winter that much as I’ve always made sure to have a “peeping garden” underneath a window on the south side of our home. Days I cannot get out, I’m there with my nose stuck on the window pane, sipping herbal tea and peeping away to see what might be showing some signs of spring. Here in Roanoke, my little garden includes pansies, violas, violets, crocus, early daffodils, periwinkle, spirea, rosemary, boxwood, lavender, and lambs ear. There’s an herb garden sign, a bird bath and some pretty rock, too. Now if the snow has covered my peeping garden, my “chase away the blues time” will be spent in my rocking chair with my herbal tea and rug hooking in my “studio” (that’s fancy for my sewing/craft room. Even if the sun is not shining, the grow lights over the baker’s rack holding my house plants almost make it seem sunny. Jean, Roanoke VA
gI can’t think ov anything better than baking a fresh loaf of my Grandma’s Cottage Cheese Dilly Bread to kick the winter blues (or any blues). It seems that food - especially bread - is so comforting. A pot of homemade soup with this bread is unbelievable! I just made it recently with some freshly dried dillseed from our garden.
Cottage Cheese Dilly Bread
2 cups cottage cheese - warmed
4 T sugar
2 T grated onion
2 T butter
2 tsp dillseed
2 tsp salt
1/2 tsp baking soda
2 eggs
2 packages dry yeast
1/2 cup warm water
5 cups (or more) flour (I use a blend of freshly ground whole wheat and organic white)
Mix yeast and warm water. Mix first 8 ingredients well with a mixer and add yeast mixture. Begin adding flour and knead. Cover and let rise until doubled. Punch down and divide into pans. Don’t overfill pans - this bread rises more while baking.
Bake at 350 for 30-40 minutes - less for smaller pans.
Marsha Bauer www.LaurelCountryHerbs.com
and one last one for this installment....
gI keep away the winter blues by planning next year’s garden and projects. Every year I try to do one new thing in the garden... add a fence, plant blueberries, add an herb bed, etc. All year long I go through my garden books and tear out the pictures I like, and tuck them away in a folder, waiting to be pulled out for planning during the cold winter months. This year I want to “scrapbook” next year’s garden with pictures of outbuildings I want, yard art, and flowers/herbs to plant. I am going to have before and after pictures.
Karen Creel www.GardenChick.com
http://theessentialherbal.blogspot.com/2007/01/and-bit-more-for-winter-misery.html
and a bit more for winter misery
the rest of the list article from the Jan/Feb ‘06 issue of The Essential Herbal:
When I’ve had enough of New York snow and I’m craving green things, I like to plant a handful of wheatgrass seeds in a large flowerpot. As the grass grows at an amazing pace, I enjoy “mowing” this lawn with scissors. It feels like summertime in my window. And hey, the wheatgrass clippings are nutritious, too!
Geri www.ny-attitude.com
Keeping the winter blues away is not always an easy thing for me. My husband has always worked a night shift, and although I have a child at home, there is nothing like having another adult to talk to in the evenings. So, I try to make it a point to get together with a friend one evening, at least every other week, and I love to sit and chat and drink herbal tea. One of my favorite teas is Citrus Green Tea, which is high in Vitamin C and antioxidants.
1 cup green rooibus tea (no caffeine!)
1 T. each elderberries, rosehips, lemon, and orange peel
Mix together and store in a glass jar. Use 1 tea ball per cup of tea.
Pam www.healingherbals.net
I do a lot of crocheting in the winter. Last year I made 2 afghans. It’s my slow time. I like to rethink my business, experiment with new ideas, and get ready for upcoming summer shows... and get those taxes done. Seems like I have very little time for the blues. I seem to be just as busy in the winter as in the summer. I need to find time to relax, rather than have too much time on my hands. The snow doesn’t effect me like others. It is very beautiful. I just don’t like the cold. We feed the birds in the winter, and I like watching them at the feeder. As for herbs, I cook with them, have a cup or 2 of herb tea in the evening and use them in my products.
Jennie www.jentosoaps.com
My winter blues solutions aren’t even remotely original - I just hide under warm blankets, snuggle with my cats, watch movies, read books, and bake and cook and drink lots of warm drinks. And while I do like to make and use my own tea blends, I also like to purchase ones from the store too - they always tempt me! So here are a couple of my own hot drink inventions using store-bought teas:
Quickie Mulled Cider Tea
1 cup Apple Cider (this recipe is extra good with cranberry/apple cider or raspberry/apple cider)
1 bag Cardamom Cinnamon tea from Republic of Tea (or any good chai blend)
honey to taste
Microwave cider with teabag in it. Let steep for a few minutes, and add honey to taste. If you can find it, a cinnamon-flavored honey is divine in this!
Super Sleepy Tea
1 bag Tazo “Calm” tea (perfect for those of us who want to relax but don’t like the taste of chamomile)
1/2 tsp. lemon balm hydrosol
honey to taste
Brew tea to your liking. Add 1/2 tsp. lemon balm hydrosol, and honey to taste. Very mellow and relaxing.
Maggie www.prairielandherbs.com
My winter blues chaser will be much different this year than in years past. During the past 5 years the greenhouses were always empty of plants until about Feb or March, so there wasn’t much to be done. I would usually grow a few plants or start seeds under grow lights in January just to have something “green” to do. This year however, it is going to be much different. Both greenhouses are full of plants that will have to be nurtured and groomed all winter. Heaters and water pipes will have to be maintained along with seedlings and baby plants. Nothing like spending a cold January day in a warm and toasty greenhouse full of herbs and scented geraniums!
Michele www.possumcreekherb.com
There are a couple more I’ll add tomorrow. We get such great ideas from the readers and writers of the magazine!
You might also like:
http://theessentialherbal.blogspot.com/2008/04/blending-herbal-teas.html
Blending Herbal Teas
I’m going to do a short series about the books we have put together at The Essential Herbal . Many of you know and receive the magazine, and from that we’ve combined several books.
The first one is “Blending Herbal Teas” and it is available on the website shop. Inside, you’ll find instructions, information, and recipes from many herbalists and herb business owners.
Here is my intro from the booklet:
Tea goes by many names - tisane, infusion, decoction, simple, extraction, elixir, brew... and each word means a slightly different thing. It can get somewhat confusing, almost like learning about wines, but we will simplify the whole thing here and now.
All tea is herbal. Yep. That’s right. All teas are made from botanicals steeped in liquid. Generally when we talk about “herbal teas” for which the proper term is tisane, we are excluding teas made from the various forms of Thea sinensis, or Camellia sinensis. Teas from these plants are what we are most familiar with... the grocery store teabags with which we grew up, the iced tea served in restaurants. However, since all plants are herbs, these teas are also herbal teas, and have been included in some of the recipes in the book. It will be referred to as black tea, green tea, oolong tea, or white tea - all from the same plant, but processed differently. These teas will grow bitter if steeped more than 3-5 minutes, while other herbs rarely do. It is the tannins in this plant that cause the bitterness.
Herb leaves and flowers require 5 or more minutes of steeping (infusing), while seeds, roots, and barks can take up to 15 minutes of simmering on the stove (decocting) to get the flavor and medicinal properties properly drawn.
In my first spring and summer of seriously learning about foraging and wild crafting, I made a wonderful tea blend. While wandering through field, stream, woods, and mountainside, I would gather handfuls of different plants. After researching to be sure of their identity and properties, they would be dried on a screen and added to a large glass jar.
Now this particular jar of tea was truly wonderful. There were the usual suspects of course.... peppermint, chamomile, and leaves from strawberry and red raspberry. As the herb garden grew, a few leaves of sage, a sprig or two of thyme, basil, rosemary, lemon balm, lemon verbena, and comfrey found their way into the jar. Violets and their foliage went in, as did the beautiful wild roses, elderflower and honeysuckle blossoms. As the bee balm began to bloom, a few heads were dried for the tea jar. Dried nettles and cleavers and echinacea leaves became part of the tea, and then some spices - star anise, ginger root, cardamom seed, cinnamon barks. Mid summer, raspberries, elderberries and bluberries were added along with gooseberry leaves. In the late part of the summer, I found and added rose hips.
Eventually I wound up with a gallon jar of really gorgeous dried botanicals. Each cup was completely different - in color, flavor, and scent. We had stevia and licorice root sticks on hand for sweetening, and for that winter friends visiting our home would look forward to a cup of that special tea - always a surprise, always delicious.
It was great fun creating that blend, and it was also a time of learning. By the end of that year it was clear that it is very difficult to make a bad cup of herbal tea, and “simple” to make a fabulous blend.
The purpose of telling this story is to encourage you to try making some blends of your own. Making teas with herbs has always been a part of the human culture. The folkloric use of herb teas is easy to find, and in this part of the country is still passed on from parents to children. Peppermint tea for upset stomachs, catnip and fennel to help the nursing mother, valerian root tea for sleeplessness, horehound or mullein for coughs, feverfew for migraines, sage tea for night sweats, ginger tea for morning sickness, slippery elm bark or marshmallow root for any digestive problem from lips to anus, chamomile for just about anything, St. John’s wort for the blues, and the list goes on and on. We used these plants for centuries. Now there are warnings and issues of drug interactions and this or that might be a carcinogen. Comfrey is a wonderful healing plant, but it is labeled as dangerous. Ephedra was almost magical in helping people with asthma, but it has now been removed from shelves because some people used it to create an amphetamine-like product. Kava will probably be next. St. John’s wort is hanging in there for now, but use is discouraged because it will interact with some pharmaceuticals. So does grapefruit, but the way... and there is such a thing as “water poisoning” from drinking too much water. Our advice? Use all things in moderation.