http://www.millersoap.com/soaplinks.html
Kathy’s Soap making Links
[This page is part of Miller’s Homemade Soap Pages]
http://millersoap.com/index.html
I may have one of her books, this is an excellent site/page to read about soap making, with good links, all over the world.
http://www.ecofriendlydaily.com/transportation/personal/homemade-deodorant/
Homemade Deodorant To the Rescue!
So far we have seen how to make both eco-friendly toothpaste and mouthwash, which are two obviously useful items. Another useful item that comes to mind when thinking about our “Hygiene Health Week”. Not only is deodorant a great item to learn to make but it is also something that we use every day, which makes it an extremely useful item. If you are interested in learning how to make your own deodorant please keep reading...
Follow the following recipes to learn how to make your own deodorant:
Basic Recipe
Ingredients:
2 tsp. zinc-oxide powder
2/3 cup witch-hazel extract
2 tbsp. aloe-vera juice
30-40 drops essential oil(s)
Directions:
In a small bowl, stir the zinc-oxide powder into the witch-hazel extract, and add the aloe-vera juice and essential oil(s). Fill an 8-oz. dark-glass spray bottle with the fluid.
For Daily Use
Ingredients:
Basic Recipe
30 drops rose-geranium essential oil
Directions:
The rose geranium oil is high in terpene alcohol, which inhibits the proliferation of odor-causing bacteria.
For Sensitive Skin
Ingredients:
Basic Recipe
30 drops calendula extract
10 drops lavender essential oil
Directions:
Calendula and lavender oils are mild yet potent fighters of bacteria and odor.
For Excessive Sweating
Ingredients:
Basic Recipe
30 drops sage essential oil
Directions:
Sage oil inhibits sweat-gland activity by as much as 50 percent. It also is antiseptic and astringent and gently constricts pore size.
These recipes are by Natural Beauty. Please visit their website for the full article on these recipes along with other ideas.
Herbal Stick Deodorant
Ingredients:
1 1/2 tbspn beeswax (yellow is best)
1/2 tbspn cocoa butter
1 tablespoon coconut oil
15 drops white thyme essential oil
15 drops rosemary essential oil
25 drops lavender essential oil
3 drops castor oil
Directions:
Melt beeswax in a glass jar standing in hot water, add the cocoa butter,
and when it has melted, add the oils. Stir to mix thoroughly, then pour
into a clean, discarded deodorant stick case and leave to cool and set
This herbal stick deodorant recipe is by Snow Drift Farms.
For those interested in purchasing their own eco-friendly deodorant try taking a look at Crystal Roll On Body Deodorant, Pure & Basic Green Tea Green Clay Deodorant Stick, Kiss My Face Summer Active Enzyme Natural Stick Deodorant, and Kiss My Face Lavender Active Enzyme Natural Stick Deodorant.
http://www.ecofriendlydaily.com/transportation/personal/eco-friendly-mouthwash/
How To Make Your Own Eco-Friendly Mouthwash
So, we’ve already taken a look at making your own homemade eco-friendly toothpaste so we will have a look at homemade eco-friendly mouthwash now, which not only helps to fight bad breath but is also great for promoting really good mouth and gum health. There are many great mouthwash recipes out there, so I hope that the ones you find here work out great for you.
Follow the following recipes in order to learn how to make your own eco-friendly homemade mouthwash:
Homemade Rosemary-Mint Mouthwash
Ingredients:
2 1/2 cups distilled or mineral water
1 tsp fresh mint leaves
1tsp rosemary leaves
1 tsp anise seeds
Directions:
Boil the water, add herbs and seeds, infuse for 20 minutes. Cool, strain and use as a gargle/mouthwash. If you wish to make up a larger quantity, double or triple the recipe then add 1 tsp of tincture of myrrh as a natural preservative.
Homemade Spearmint Mouthwash
Ingredients:
6 ounces water
2 ounces vodka
4 teaspoons liquid glycerine
1 teaspoon aloe vera gel
10-15 drops Spearmint essential oil
Directions:
Boil water and vodka, add glycerine and aloe vera gel. Remove from the heat, let cool slightly. Add spearmint oil, shake well. Pour into bottle, cap tightly.
Baking Soda Mouthwash
Mix 2 ounces of Water, 1/4 Teaspoon of baking soda or Sea Salt, 1 drop of Pure Peppermint Oil, and 1 drop of Tea Tree oil. This Homemade mouthwash recipe leaves a great refreshing minty taste in your mouth and helps prevent bad breathe.
These recipes can be found at Ultimate-Cosmetics.
Minty Mouthwash
Ingredients:
16 floz/450ml water
1 tablespoon fresh or dried parsley
2 teaspoons whole cloves
2 teaspoons ground cinnamon
2 teaspoons peppermint extract
Directions:
Boil the water in a small saucepan and then remove it from the heat. Add the remaining ingredients and leave them to infuse in the water for 5-10 minutes. Strain off the liquid and keep it tightly covered and refrigerated for up to 2 weeks.
This recipe is by Make Your Own.
For those of you who prefer to buy their own mouthwash try Dessert Essence’s Tea Tree Oil Mouthwash with Essential Oil of Spearmint, Kiss My Face’s Organic Mouthwash, and NOW Foods XyliWhite Mouthwash Cinnafresh Flavor.
http://www.ecofriendlydaily.com/beauty/cosmetics/these-homemade-recipes/
Take These Homemade Lip Balm Recipes For a Spin
Looking for a new project to do or just simply want to make your own eco-friendly lip balm? Homemade lip balm is a lot easier than one may think. To make these lip balms (thanks to lemelange.com) recipes truly eco-friendly simply replace the oils, such as almond oil with organic almond oil. Have fun everyone!
Recipes For Making Lip Balm:
40% of your recipe should be any cosmetic grade oil that is liquid at room temperature (sweet almond, apricot kernel, avocado, grapeseed, hemp seed, macadamia, olive, sunflower, etc.)
25% of your recipe should be any cosmetic grade oil that is solid at room temperature (coconut, lanolin, palm, mango butter, shea butter, etc.)
20% of your recipe should be cosmetic grade Beeswax (white or yellow, pellets or solid blocks)
15% of your recipe should be any cosmetic grade oil that is brittle at room temperature (cocoa butter, palm kernel, etc.)
The above measurements are “weights”, so you can calculate your own recipe in ounces, grams, or pounds.
Directions:
melt all carrier oils, honey, beeswax and butters over low heat. Allow the mixture to cool slightly, then add the flavored oils, essential oils, vitamin E, etc. Stir until all ingredients are blended well and pour into containers. The easiest way to do this, is to purchase those inexpensive “pointy” paper drink cups (like the kind on the side of a water cooler). Cut off the point and use it as a funnel. Then you can just toss them out when you’re finished!
You may have to “play around” with these recipes by adding a tiny bit more or less of the beeswax pellets. As with any of these recipes, if it comes out too soft, add a few more beeswax pellets; if it’s too hard, add a little more almond oil (or other oil). They’re really hard to mess up, so enjoy yourself and have fun.
LIP BALM RECIPE #1:
2 Teaspoons Olive Oil
1/2 Teaspoon Grated Beeswax or Beeswax Pellets
1/2 Teaspoon Shea Butter or Cocoa Butter
Sweeten to taste, if necessary
Any Flavored Oil To Taste
1 Vitamin E Capsule (as a preservative) (optional)
LIP BALM RECIPE #2:
3 oz. Almond Oil
Sweeten to taste, if necessary
1/2 oz. Beeswax or Beeswax Pellets
1 Vitamin E Capsule (as a preservative)
1-4 Drops Essential Oil (peppermint or tea tree or sweet orange, etc.)
LIP BALM RECIPE #3:
2 Teaspoons Grated Beeswax or Beeswax Pellets
3 - 6 Drops Flavored Oil
1 Teaspoon Sweet Almond Oil or Jojoba Oil or mix 1/2 and 1/2
1 1/2 Teaspoon Cocoa Butter
1 Vitamin E Capsule (as a preservative)
LIP BALM RECIPE #4:
This one is positively excellent for dry, cracked lips - even helps heal cold sores (it’s the emu oil....)
1 oz. Emu Oil
1 oz. Almond Oil
1 oz. Avocado Oil
1/2 oz. Shaved Beeswax or Beeswax Pellets
6 Drops Lavender Essential Oil
2 Drops Tea Tree Essential Oil
3 Drops Lime Essential Oil
http://www.ecofriendlydaily.com/food/during-holidays/
Pot Pie Even During the Holidays
If you have never made a homemade pot pie before then perhaps now is the time to try it. Homemade pot pies are delicious and very rewarding. There are many different ways to make homemade pot pie, however, today I am sharing a recipe with you that was posted on Care2 (nor is it by me). The name of this pot pie is “Thanksgiving Harvest Pot Pie”.
Filling
2 tablespoons butter
1 medium onion, chopped
4 large garlic cloves, minced
2 cups chopped unpeeled red potatoes
1 cup butternut squash, peeled, seeded, and cubed
1 teaspoon dried thyme
3/4 cup sliced celery
1 large carrot, sliced
2 cups broccoli florets, chopped
1 cup water
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoons cayenne pepper
1 cup frozen peas
2 tablespoons sunflower oil
1 pound tofu, cubed
2 teaspoons tamari
Sauce
2 tablespoons butter
2 tablespoons unbleached white flour
1 1/2 cups water
1 tablespoons nutritional yeast
1 tablespoons tamari
1/2 cup dry red white
1/4 cup fresh parsley, minced
Crust
1 cup unbleached white flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
6 tablespoons butter
1/2 cup grated sharp cheddar cheese
1 egg, beaten
1/2 cup buttermilk
1 egg yolk, beaten
1 tablespoon milk
Directions:
1. In a large soup pot, melt butter over medium heat. Add onions, garlic, potatoes, squash, and thyme. When onion is translucent, add celery, carrots, and broccoli and cook until vegetables are just tender. Lower heat to simmer and add water, salt, nutmeg, cayenne, and peas, stirring well. Simmer 2 more minutes, then turn off heat.
2. Preheat oven to 450F. Add oil to a frying pan and brown tofu on all sides over medium high heat, stirring occasionally. When tofu is nicely browned, add tamari, stir quickly, and add to vegetables in soup pot.
3. To make sauce, add butter to pan used to fry tofu. When butter is melted, add flour and cook until lightly browned. Add water slowly, whisking constantly, until smooth. Stir in yeast and tamari, then add to vegetables along with red wine and parsley.
4. In a mixing bowl or food processor, mix flours, baking powder, baking soda, and salt. Cut in butter or pulse with processor until mixture resembles coarse meal, then add cheese and stir. In a separate bowl, combine egg and buttermilk, then add to flour mixture. Knead dough on a floured work surface just enough to hold together, then cut into 2 pieces.
5. Butter a pretty baking dish. Roll out one piece of dough and place in bottom of dish, with the dough coming up the sides of the dish. Add filling. Roll out remaining dough and fit over top of dish, trimming any excess, and crimping edges together.
6. Beat egg yolk and milk together and brush over top of pie. Prick or slash top. (Leaves cut from any leftover dough may be added at this point, and brushed with egg and milk mixture.)
7. Bake in preheated oven 20 minutes or until crust is golden brown and filling is bubbly.
Serves 4.
http://www.ecofriendlydaily.com/food/savory-cranberry-walnut/
Savory Cranberry-Walnut Biscuits
Looking for something different to try this Thanksgiving holiday? Food & Wine has a nice recipe by Grace Parisi. Homemade biscuits are a wonderful treat during any time of the year, however, this recipe for Savory Cranberry-Walnut Biscuits would be especially great during Thanksgiving. Take a look...
Ingredients:
1. 2 1/4 cups all-purpose flour
2. 2 teaspoons baking powder
3. 1/2 teaspoon baking soda
4. 1 teaspoon salt
5. 1 1/2 sticks unsalted butter—10 tablespoons cut into 1/2-inch cubes and chilled, 2 tablespoons melted
6. 1 shallot, minced and sautéed
7. 1/2 cup chopped dried cranberries
8. 1/2 cup chopped toasted walnuts
9. 1 cup buttermilk, chilled
10. Flaky salt, such as Maldon, and pepper to taste
Directions:
1. Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Stir in shallot, cranberries, walnuts, and pepper. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
2. Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
3. Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
4. Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
Make Ahead:
The unbaked biscuits can be frozen: Freeze biscuits in a single layer and transfer to a resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time.
http://www.ecofriendlydaily.com/food/cranberry-walnut-power/
Cranberry-Walnut Power Bars
Today I have another recipe for you from Food & Wine, except this one is by Heidi Swanson. What I really liked about this recipe, which is called “Cranberry-Walnut Power Bars”, is the fact that it can replace store bought cereal bars should you want it to. This recipe is filled with lots of wonderful nutrition, such as walnuts, oats, and cranberries. I plan on trying this recipe later on in hopes of it coming out quite good because it would be a great recipe to have on hand all year long. Hope you all enjoy this one for Thanksgiving and or any other time of the year and so on!
“Ingredients:
1 1/4 cups walnut halves (5 ounces)
1 1/2 cups puffed brown rice cereal
1 1/4 cups rolled oats
1 cup dried cranberries, chopped
1/2 cup oat bran
3 tablespoons finely chopped crystallized ginger
1 cup brown rice syrup (see Note)
1/4 cup natural cane sugar (see Note)
1/2 teaspoon salt
1 teaspoon pure vanilla extract
Directions:
Preheat the oven to 350°. Lightly spray an 8-by-11-inch baking dish with cooking spray. Spread the walnuts on a baking sheet and toast until fragrant and golden, about 9 minutes. Let cool, then coarsely chop. Transfer the walnuts to a large bowl. Add the puffed rice, rolled oats, cranberries, oat bran and ginger and toss well.
In a small saucepan, combine the brown rice syrup, cane sugar and salt and bring to a boil over moderate heat. Cook, stirring occasionally, until the mixture is slightly thickened, about 4 minutes. Remove from the heat and stir in the vanilla. Pour the syrup into the rice-oat mixture and toss to coat thoroughly. Transfer the warm mixture to the prepared baking dish and pack lightly with a spatula greased with cooking spray. Let cool for at least 45 minutes before cutting into 16 bars.
Make Ahead:
The cranberry-walnut bars can be wrapped individually in plastic wrap or waxed paper and kept in an airtight container for up to 4 days.
Notes:
Natural sweeteners, such as brown rice syrup and natural cane sugar, are available at specialty- and health-food shops; try shopnatural.com.
One Serving 192 cal, 6 gm fat, 0.6 gm sat fat, 32 gm carb, 3 gm fiber.”
http://www.ecofriendlydaily.com/home/garden/plants-eco-boost/
How to Give Plants An Eco-Boost
If you live in a hot climate then chances are you have a garden along with a green thumb. There are some of you, though, who don’t live in a hot climate and or don’t have a green thumb, but just because you don’t have a green thumb doesn’t mean that you can’t have a garden.
One of the wonderful things about gardening is how many ways there are to make your garden happy while being eco-friendly. One of the best ways to do this is by giving your plants that extra boost with all natural ingredients. Eggshells, for example, would be one way of giving plants an extra eco-boost, so to speak.
Review the following list to see what eco-boost you can add to your plant agenda:
Eggshells – Crushed eggshells are a wonderful addition to your plant agenda. Crushed eggshells add important nutrients to the soil. Be sure to wash the eggshells before placing them in the garden, etc. Also, you can add eggshells to soil without crushing them, however, keep in mind that eggshells that are not crushed do take an extremely long time to break down compared to crushed eggshells. Want a quick tip on the use of eggshells? In order to avoid getting cutworms and slugs simply sprinkle crushed eggshells around gentle plants, such as tomatoes, broccoli, cucumbers, etc.
Coffee Grinds – In addition to eggshells old coffee grinds make an excellent addition to your plant agenda. What is even better is that coffee grinds can be used at the same time as crushed eggshells. So, what exactly do coffee grinds do? Coffee grinds provide the soil with nitrogen. It’s easy to use coffee grinds in the garden. After running your coffee maker with fresh coffee grinds simply take the now old coffee grinds and sprinkle them in your garden.
Cow Manure – As disgusting as it may sound cow manure is one of the best additions to a garden. It is filled with more than plenty enough nutrients for a lively and healthy garden. The good news is that cow manure can be bought as a compost with mulch, etc. mixed in with it. It doesn’t have a strong smell at all either. This cow manure/compost can be purchased at Home Depot.
http://www.ecofriendlydaily.com/food/thats-a-wrap/
That’s a Wrap!
To bring our week to an end (“That’s a Wrap!”) I thought that I would share two cheesecake recipes with all of you. If you have never made a cheesecake before don’t panic. At first it may seem a little difficult but after that it becomes extremely easy to make. Please check out these two wonderful recipes...
Michelle’s Amaretto Cheesecake
Ingredients:
3/4 cup Sour Cream
1 lb Fresh Cream cheese, softened
3/4 cup Granulated Sugar
1/2 cup Almonds, whole
3 Fresh Eggs
1 teaspoon Vanilla Extract
2 Tablespoons Amaretto
1 whole cherry, pitted, no stem (optional)
Directions:
Spread almonds in a baking pan and bake in a preheated 325 Degrees (F) oven for 10 minutes or until lightly toasted. Do not burn. Remove from oven, cool and then finely chop the almonds.
With your electric mixer, beat the softened cream cheese and sugar until smooth. Mix in the eggs, vanilla extract, Amaretto and sour cream. Reserve 2 tablespoons of the chopped almonds, and stir in the remaining almonds into the batter. Pour the batter into a greased 9-inch springform pan. Sprinkle the reserved chopped almonds, evenly over the top of the batter. (Optional) Place a cherry on top, in the center of the batter.
Bake in the middle of a preheated 325 Degrees (F) oven for 25 minutes or until just barely set. Turn off the oven, leave the oven door slightly ajar, and let springform pan cool in the oven for 1 hour longer. Then place the springform pan in the refrigerator. Chill.
To serve: Remove springform pan sides and cut the cheesecake into even wedges. Drizzle each wedge with one teaspoon Amaretto.
This recipe is by RecipeGraham Cracker Crust
¼ cup Egg Replacer Powder
¼ cup hot water
24 ounces (3 8-ounce tubs) dairy-free soy cream cheese, such as Tofutti
1 cup and 2T. organic white granulated sugar
1/3 cup pumpkin puree
1 t. cinnamon
½ t. nutmeg
½ t. ginger
pinch salt
Preparation:
1. Follow the recipe for making the vegan graham cracker crust using a 10” spring-form pan, and allow the crust to cool completely on a wire cooling rack prior to preparing the filling.
2. Preheat the oven to 400 F.
3. In a small bowl, using a fork, whisk together the Egg Replacer powder with the hot water until gooey. Set aside.
4. In a medium-sized mixing bowl, using an electric hand mixer set at a medium-speed setting, cream the dairy-free cream cheese with the sugar until mixture is fluffy and smooth. Add the pumpkin puree, cinnamon, nutmeg, ginger and salt and continue to mix until mixture is combined.
5. Pour the pumpkin mixture into the prepared crust and bake for 5 minutes. Turn down the heat to 275 F and bake for 40 minutes more. Immediately after removing the cake from the oven, run a sharp knife around the edge of the cake to prevent it from sticking to the sides of the spring-form. Allow the cake to cool completely on a wire cooling rack, then refrigerate for at least 2 hours before serving. Serve cold.
http://www.ecofriendlydaily.com/food/gorgeous-organic-edible/
Gorgeous Organic Edible Flower Cake
I was doing a little bit of surfing on the internet and come across a wonderful organic cake recipe that I believe most of you will love! As soon as I saw this recipe I knew I had to share it with all of you. Judging by the picture of it it does truly look gorgeous. The name of the cake is “Gorgeous Organic Edible Flower Cake”. The recipe is by Laura Klein. Enjoy!
Ingredients:
Buttercream:
1 pound sweet organic butter at room temperature or soft
1 cup organic sugar
¼ cup filtered water
5 organic egg whites
¼ teaspoon cream of tarter
1 tablespoon dark rum or another liquor of your choice
1 teaspoon of pure vanilla extract
30-40 edible organic geraniums (or other edible organic flowers of your choice) for decorating top of cake plus additional petals to put around bottom of cake.
Method:
Preheat oven to 350°
Grease a 9 inch cake pan with removable bottom with one once of butter and cover bottom with parchment paper. Grease parchment paper and dust with 2 tablespoons of cake flour.
Mix wet ingredients: milk, egg whites and extracts in a medium bowl with a fork and set aside.
In a bowl of a heavy duty electric mixer fitted with a paddle attachment, mix 1 cup of flour, sugar, baking powder and salt on slow speed. Add butter and continue to beat on slow speed until the mixture resembles moist crumbs. Do not over beat because mixture will then become too moist.
Add ½ cup of milk mixture to the moist crumbs and beat at medium speed for 1 ½ minutes (please follow time guidelines; otherwise if the batter gets overworked, it becomes rubbery). Add remaining ½ cup of milk mixture and beat 30 seconds longer. Stop mixer and scrape down sides of bowl. Return mixer to medium speed and beat an additional 20 seconds.
Pour batter into prepared pan and level top with offset spatula. Bake for 20-25 minutes or until a tooth pick when inserted in the middle of the cake comes out clean.
When cake is done baking, let cake rest in pan for about 3-4 minutes. In the meantime grease a cake rack. Invert cake onto greased cake rack, invert again and let cool completely about 1 ½ hours.
To make buttercream:
In a heavy duty mixer fitted with the paddle attachment beat butter until it is of spreading consistency, soft and smooth. Scrape butter onto a sheet of plastic wrap, and wrap and set aside until needed.
Bring ¾ cup sugar and ¼ cup filtered water to a simmer in a heavy bottomed sauce pan and sugar has dissolved. Do not stir otherwise crystals will form in the mixture.
Once sugar has dissolved, brush down the sides of the pan with a pastry brush dipped in cold water and repeat as needed. Increase heat and using a candy thermometer bring mixture to 248°- 250° - firm ball stage. It can take up to 30 minutes to reach this point.
In the bowl of a heavy duty mixer, beat the egg whites until foamy and add the cream of tarter. Beat until soft peaks form. Slowly add the remaining ¼ cup of sugar and beat until whites are glossy and firm.
Slowly pour the sugar mixture in a steady stream into the meringue keeping the stream between the bowl and the whisk so the mixture is not splattered by the turning whisk. Whip until the mixture has cooled to room temperature. This could take about 15-20 minutes. You can tell it is cool by touching the bowl of the mixture (if you do not let the mixture cool, the butter will melt when added to the meringue and you don’t want that). Mixture will look like marshmallow cream.
Add softened butter 1 tablespoon at a time to cooled meringue. Keep mixing after the last tablespoon of butter has been added and buttercream is perfectly smooth. Add the rum or chosen liquor and vanilla and beat to blend.
Use buttercream immediately or keep cool in the refrigerator until ready to use. Buttercream must be tightly covered and can be stored in the refrigerator for 2 or 3 days or in the freezer for one month. Make sure there are not any strong odors in your refrigerator as buttercream can easily pick up strong odors which will taint your flavor. To bring buttercream to room temperature when ready to use, beat in a heavy duty mixer with the paddle attachment to bring back its smoothness. If buttercream looks curdled do not worry. Keep beating as its smooth consistency will come back.
Constructing the Cake:
Put the cake on a turntable or a cake plate set on a Lazy-Susan so you can rotate the cake as you cut it. Mark the middle of the cake @ 2-3 inch intervals around the cake with tooth picks. These tooth picks will be your cutting guide. Using a serrated knife, hold it against the cake and toothpicks and gently rotate the cake allowing the knife to create a guide around the cake which becomes your marker for where to cut. Insert the knife at your midway marker point you just created and cut the cake using a sawing motion while rotating the cake; this will create even layers.
Place one cake layer cut side up on your cake plate. Dollop 1/3rd of the buttercream on top of the cake layer. Using an offset spatula, neatly spread and smooth buttercream across the top of the cake layer and down the sides (the sides do not need to be perfect as you will do this in the end, but do create a smooth even top layer). Place second layer of cake on top of first cake round covered in buttercream. Dollop remaining buttercream on top of cake and smooth over cake and sides with your offset spatula. This is where you can get creative making inspired patterns with your spatula. Once buttercream is smooth and you are happy with the texture, place edible geranium flowers (or other edible flowers of your choice) around the cake starting with the edge of the cake and working towards the center. Once the top of the cake is covered place loose petals around the base of the cake.
http://www.ecofriendlydaily.com/food/defeating-sweet-tooth/
Defeating a Sweet Tooth With Chocolate-Orange Cake
How’s it going readers? Taking note of one of our most recent articles on a chocolate cake I thought that all of you might enjoy a recipe on a Chocolate-Orange Cake. It is a great, yet different kind of chocolate cake that is sure to help in defeating that sweet tooth of yours. So, if your taste buds are really starting to water now keep on reading in order to find out how to make your very own environmentally friendly chocolate-orange cake...
Follow the following recipe to learn how to make your own chocolate-orange cake:
Ingredients:
1 1/2 cups unbleached flour
1 1/2 cups whole wheat flour (I used white whole wheat)
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup cocoa
1 teaspoon cinnamon
3/4 cup soy yogurt
1 teaspoon vanilla
2 tablespoons balsamic vinegar
1 1/2 cups water
1/2 cup fresh orange juice
2 tablespoons grated orange peel
Chocolate Icing:
1/2 cup powdered sugar
1 tablespoon cocoa
2 teaspoons orange juice
1/4 teaspoon vanilla extract (or 1/8 tsp. if double strength)
—plus extra orange juice as needed
Orange Icing:
1/2 cup powdered sugar
1 teaspoon orange juice
1/4 teaspoon vanilla extract (or 1/8 tsp. if double strength)
—plus extra orange juice as needed
Spray a Bundt cake pan with non-stick spray and dust it lightly with unsweetened cocoa. Preheat oven to 350F.
Combine the flours, sugar, baking soda, salt, cocoa, and cinnamon in a large mixing bowl. Add the yogurt, vanilla, balsamic vinegar, water, and orange juice. Beat by hand or with a mixer on low speed just until well-combined, about 1-2 minutes. Stir in the grated orange peel, and pour into the prepared pan.
Bake for about 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then invert it onto a serving platter and cool completely.
When the cake is cool, make the icings. For each icing, mix the ingredients in separate small bowls. One half teaspoon at a time, stir in enough extra orange juice to make a drizzling consistency. Drizzle the chocolate icing over the cake, wait a few minutes for it to set, and then drizzle the orange icing.
Makes 16 servings. With icing, as shown: 198 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 47g Carbohydrate; 0mg Cholesterol; 294mg Sodium; 3g Fiber.
Cake without icing: 167 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 39g Carbohydrate; 0mg Cholesterol; 294mg Sodium; 2g Fiber.
This recipe is by FatFreeVegan Kitchen.
Note: In order to really make this cake really environmentally friendly substitute items such as sugar with organic sugar, etc.
http://www.ecofriendlydaily.com/food/green-cakes-week/
Green Cakes of the Week!
After taking a look at the recipes from last week I decided to share some cake recipes with all of you this week. With the holidays coming up I am sure that a lot of you will enjoy these recipes as well as appreciate having them shared with all of you. Baking cakes can also be time shared with your children and loved ones, spending quality time together. What better way to share time with the ones you love than to bake eco-friendly treats together or even for them as a surprise? If any of you have any ideas for an eco recipe that you would like me to share with you please leave a comment. Please keep in mind, however, that not every recipe will be a green one, but it can easily be turned into a green recipe with the use of substitutions. To start the week off let’s have a look at a Lavender Cake recipe...
Follow the following recipe to learn how to make a lavender cake:
Ingredients:
¾ cup unsalted butter, softened
¾ cup superfine sugar
3 eggs lightly (fork) beaten
1 ½ cups self-rising flour sifted
1 Tbsp. fresh lavender florets OR 1 Tbsp dried culinary lavender, roughly chopped
½ tsp. vanilla extract
2 Tbsp. milk
½ cup confectioner’s sugar, sifted
½ tsp. water
a few fresh lavender florets for decoration
Directions:
Heat the oven to 350F. Lightly grease and flour a ring pan or a deep 8-inch round, loose-bottomed cake pan. Cream the butter and sugar together thoroughly until light and fluffy. Add the eggs one at a time, beating thoroughly between each addition, until mixture becomes thick and glossy. Fold in the flour, lavender florets, vanilla and milk. Spoon the mixture into the pan and bake for 1 hour. Let sit 5 minutes, then turn out onto a wire rack to cool. Mix the confectioner’s sugar with the water until smooth. Pour over the cake and decorate with fresh lavender.
This recipe is by LavenderFarm. Please visit their website to have a full look at their Lavender Cake recipe.
To create a “green” lavender cake simply substitute the items such as milk and sugar for organic milk and sugar.
http://www.ecofriendlydaily.com/food/rose-lemon-glazed/
Rose-Lemon Glazed Cake
Today I would to share with you a recipe that is not only wonderful but also a great addition to any wedding shower, baby shower, wedding, etc. I hope that all of you enjoy today’s recipe, which is a Rose-Lemon Glazed Cake...
Ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted butter at room temperature
1 cup sugar
3 large eggs at room temperature
1 tablespoon grated lemon zesr
2 teaspoons lemon extract
1 cup sour cream
Glaze:
2 tablespoons (1 fl oz) rose water (more if desired, just add carefully to avoid a soapy aftertaste and balance with more sugar)
6 tablespoons (3 fl oz) strained fresh lemon juice
1 1/2 cups powdered sugar
Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan. Sift the flour, baking soda and baking powder together in a medium mixing bowl. Set aside.
In a medium bowl with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about four minutes. Beat in the eggs, zest and lemon extract, and mix for two minutes.
Reduce the mixer to the lowest speed, add half the flour mixture, and mix until combined. Add half the sour cream, mixing slowly yet constantly, and then add the rest of the flour and sour cream.
Pour the mixture into the prepared bundt pan and bake for 35-40 minutes or until a cake tester or toothpick inserted into the thickest part of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack.
Next, make the glaze. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and whisk to break up any lumps.
Place the cake on your cake plate (which must have a lip!). While the cake is still warm, using a long skewer (or just a toothpick), poke holes all around the top of the cake, stopping an inch or so shy of the bottom. Spoon-drizzle the syrup over the cake. If you have time, keep re-basting the cake with glaze that pools on the plate.
Candied Rose Petals:
Petals from two organic roses
1 egg white
1 tablespoon water
Enough granulated sugar to coat petals (have at least a cup)
Pinch off the bitter, white section at the base of each petal. Whisk egg white and water together. Dip each petal in egg mixture or gently brush both sides each petal. Place petals, convex side down to drain on wax paper.
When drained but still damp, sprinkle both sides with sugar. Shake off excess, place on fresh waxed paper and dry at room temperature for 12 hours. Store in covered container in refrigerator. Good for about a month.
This recipe was adapted from TheCalifornia Cookbook: Casually Elegant With Exhilarating Flavor ByDiana Rossen.
http://www.ecofriendlydaily.com/food/flourless-chocolate/
Flourless Chocolate Cake With Dark Chocolate Glaze
What is better than a chocolate cake that can be made to be eco-friendly or at the very least somewhat eco-friendly? A chocolate cake that is eco-friendly and flourless! Sounds almost impossible, doesn’t it? Fortunately, it is not impossible at all. Take a look at this delicious recipe for a flourless chocolate cake with a dark chocolate glaze..
Ingredients:
12 ounces bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups unbleached natural cane sugar
6 eggs, lightly beaten
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract
Method:
Preheat oven to 375°F. Spray a 9-inch spring form pan or round cake pan with nonstick cooking spray, then line it with a circle of parchment paper. Spray the paper with cooking spray, too, then set pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternately, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, mixing well after each addition. Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides if using a spring form pan. Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
Nutrition:
Per serving (1 slice/115g-wt.): 480 calories (330 from fat), 37g total fat, 21g saturated fat, 165mg cholesterol, 45mg sodium, 43g total carbohydrate (5g dietary fiber, 35g sugar), 7g protein
This recipe is by WholeFoods Market.
Have you often *wished* upon a star - that you could one perhaps.
Well, this is the day your wish comes true:
http://web.mac.com/jwesolek/iWeb/cre8it/Blog/Blog.html
[crafts and art how to]
Daily Health News
Monday, December 8, 2008
From MedicineNet
We Bring Doctors’ Knowledge To You
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0c4w0E2
Breastfeeding Helps Moms Lose Weight
A new study examines the relationship between breastfeeding and
postpartum weight retention. The study, which looked at data for
more than 25,000 women participating in the Danish National Birth
Cohort, measured how long women breastfed and also how intensely.
Each woman received a breastfeeding score ...
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZZ30EU
Related Reading:
Breastfeeding and Formula Feeding
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BLTi0E3
Does Breastfeeding Boost IQ?
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BLTh0E2
Breastfeeding: The Stress Buster That Lasts for Years
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BRLz0EJ
NEW SLIDESHOW: Salt Shockers
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZOk0EF
NEW SLIDESHOW: 10 Tips to Prevent the Common Cold
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZOl0EG
New Study Sheds Light on Working Nights
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZZ40EV
Hand Sanitizer Cuts MRSA Risk
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZZ50EW
To Sleep, Perchance to Remember
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZZ60EX
Health Tip: Vaccinations for Adults
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZZ70EY
Health Tip: Warning Signs for Ovarian Cancer
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZZ80EZ
Self-Dosing Pain Medication Errors Too Common: Study
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaA0Ep
Lung Disease Tied to Increased Risk for Cardiac Events
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaB0Eq
Vitamin K Slows Insulin Resistance in Older Men
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaC0Er
Special Immune Cells May Be Key to HIV Resistance
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaD0Es
Decongestant Exposure Needs Closer Look
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaE0Et
New Criteria Could Expand Number of Liver Transplant Candidates
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaF0Eu
Most Newer Antipsychotics No Better Than Older Ones, Just Different
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaG0Ev
Aggressive Therapy May Stem CF Progression in Infants
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaH0Ew
New Statistical Model Could Cut Needless Breast Biopsies
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaI0Ex
Treatment Options Are Many for Prostate Cancer
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaJ0Ey
Flu Shots Worthwhile for College Students
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaK0Ez
Avoiding a Holiday Season of Discontent
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaL0E1
Portion Distortion
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaM0E2
Holidays Don’t Have to Make You Heavier
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaN0E3
Health Highlights: Dec. 7, 2008
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaO0E4
FROM OUR WEBMD SPONSORS
Fibromyalgia: Learn About the Condition
Fibromyalgia is characterized by chronic widespread pain and tenderness
lasting three months or more, but you can take steps to manage the pain
and help yourself feel better. Learn more about the common symptoms of
fibromyalgia and how you can discuss treatment options with your
healthcare provider.
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BYVC0Ef
HEALTH TOOLS
Ask the Experts
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0sQA0Es
Doctor to Patient
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BFVp0E6
Pinpoint Your Pain
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0o1c0Eq
Medical Word of the Day
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BFVq0E7
QUICK LINKS
MedicineNet Home
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0o1k0Ey
Medical Dictionary
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0o1g0Eu
A-Z List of Diseases and Conditions
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0o1b0Ep
Stay Connected with RSS
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0dDg0E3
Medical Podcasts
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0qjT0Ea
TUBERCULOSIS, BOVINE - USA (09): (NORTH DAKOTA)
***********************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Fri 5 Dec 2008
Source: The Jamestown Sun [edited]
http://www.jamestownsun.com/articles/index.cfm?id=76438§ion=news
North Dakota beef herd being tested for bovine TB
North Dakota has been officially TB-free since [1 Jan] 1976. Under federal
guidelines, that status remains in effect. The last time a North Dakota
herd tested positive for the disease was in 1999 in Morton County.
A chronic bacterial disease that affects primarily cattle, bovine TB can be
transmitted to any warm-blooded animal. In its early stages, clinical signs
are not visible, making diagnosis difficult. Later symptoms may include
low-grade fever, lethargy, emaciation, anorexia, pneumonia, chronic
coughing, and lymph node enlargement.
More information about bovine TB is available at
http://www.aphis.usda.gov/lpa/pubs/fsheet_faq_notice/fs_ahtb.html
—
communicated by:
ProMED-mail
promed@promedmail.org
[This is most unfortunate as North Dakota was listed in the 2007 US Animal
Health Report by APHIS (Animal and Public Health Information System) as
Accredited Free. - Mod.MHJ
The state of North Dakota can be located on the HealthMap/ProMED-mail
interactive map at
http://healthmap.org/promed/en?g=5690763&v=45.5,-98.001,5
CopyEd.MJ]
[see also:
Tuberculosis, bovine - USA (08): (MN) 20081207.3839
Tuberculosis, bovine - USA (07): (IN) 20081205.3826
Tuberculosis, bovine - USA (06): (NM), loss of status 20080808.2438
Tuberculosis, bovine - USA (05): (CA) 20080710.2100
Tuberculosis, bovine - USA (04): (MN) status downgrade 20080408.1296
Tuberculosis, bovine - USA (03): (MN) 20080222.0718
Tuberculosis, bovine - USA (02): (MN) 20080205.0472
Tuberculosis, bovine - USA: (MN) 20080123.0285]
.................mhj/mj/sh
Truckload of baby formula stolen from Grandville
WZZM - Grand Rapids,MI,USA
(WZZM) - The Grandville Police Department is looking for a stolen truckload
of Enfamil Lipil. The baby formula is valued at approximately $688000. ...
http://www.wzzm13.com/news/story.aspx?storyid=101322&catid=14
See all stories on this topic:
http://news.google.com/news?hl=en&ncl=http://www.wzzm13.com/news/story.aspx%3Fstoryid%3D101322%26catid%3D14
Now that we are turning to so many frugal things, baby formula should not be one of them.
Stolen formula is often sold to the small stores, who are glad to get it at a discount and do not ask questions.
A few years ago, there was a ring busted, that was selling stolen and out of date formula, it was not just out of date, but was being re-stamped to change the expiration date and even new labels put on the containers.......this was a warehouse full of it and the proceeds went overseas to support terrorism.
No, I can’t give you the link, but it was on the fbi.gov press releases, in fact if you dig you will find several cases the FBI broke that involved terrorism and baby formula.
GET A Goat!!!
granny
I don’t think that I am smart enough to figure out this set of blogs:
http://www.rsp.ac.uk/blogs/#project
LOL, this set of links to blogs, I can understand:
http://beta.bloglines.com/topfeeds
This is the source of these funny links, it has many links, all over the world, all types, subjects:
End of issue 168
This page is: http://www.hw.ac.uk/libwww/irn/irn168/irn168.html
© 2008 Heriot-Watt University
Another newsletter that I subscribe to, has more common links and info:
New and newly-discovered Web sites for librarians and everyone else, updated every Thursday morning. See more resources on our site, http://lii.org/
History and current articles:
http://beta.bloglines.com/b/preview?siteid=62629
Meant to be the latest news from websites, some are interesting:
Solar energy:
Says it is a search engine for the deep web:
http://lendinglibrarians.googlepages.com/freeforall
FreeForAll is an international collaboration of libraries whose mission is to provide underserved nations with health science journal articles for free.
Librarians interested in participating please visit:
FreeForAll Group for Librarians
Need an article?
FreeForAll Group for Patrons
Join us on Facebook
Recipient of Library Journal’s “Movers and Shakers” Award
What’s your “rule of thumb” for how big one’s emergency fund should be?
- Adam
Two months’ worth of family living expenses for every dependent listed on your income taxes. That’s the rough rule of thumb I use.
Thus, with our family, we’d have to have eight months worth of living expenses in the bank to cover things. We’re not quite there at the moment, but fairly close.
From: The Simple Dollar
http://beta.bloglines.com/b/preview?siteid=7869448
An interesting question and answer page on paying bills and saving money for the average person.
http://www.elise.com/recipes/archives/007367print-no-photo.php
Gingerbread Cupcakes
Ingredients
* 1 1/2 cups of all purpose flour
* 1 teaspoon of baking soda
* 1/2 teaspoon of cinnamon
* 1/8 teaspoon of nutmeg
* 1/4 teaspoon of ground cloves
* 1/8 teaspoon of ground allspice
* 1/2 teaspoon of ground ginger
* 1/2 teaspoon of salt
* 1/2 cup (1 stick of unsalted butter)
* 1/4 cup of water
* 1/2 cup of packed dark brown sugar
* 1/2 cup of unsulphured molasses (not blackstrap)
* 3 large eggs, room temperature
* 1/4 cup of grated ginger
Lemon Icing
* 1/4 cup + 1 tablespoon of powdered sugar
* 2 teaspoons of lemon juice
Combine the sugar and lemon juice together in a bowl and stir until smooth. Allow to stiffen up a bit for 4 minutes. Spoon over the cooled cupcakes and allow to harden.
Method
1 Preheat the oven to 350°F. In a small bowl, melt the butter and water together in the microwave, covering the top with plastic wrap.
2 Sift together the flour, salt, baking soda and dry spices in a bowl.
3 Beat together the molasses and brown sugar until smooth. Add the eggs, one at a time, beating for 30 seconds between each.
4 Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. Batter will be runny.
5 Spoon into cupcake papers, about 3/4 full. Bake for 12-14 minutes or until a toothpick comes out clean. Allow to cool for a minute to set before moving to a wire rack to fully cool.
Simply Recipes http://simplyrecipes.com