1 cup Organic Coconut Oil
1 cup Organic Olive Oil
4 Tablespoons Beeswax (generous amount)
Slowly melt the coconut, olive oil and beeswax in a mason jar, in a warm water bath, stirring with a knife every few minutes until melted. While waiting for the melt, line up (5) 4 oz jam jars with your essential oils (EOs) nearby.
2 cups Epsom Salt or Course Sea Salt
20-30 drops of your favorite essential oils (I like Lemon)
1/2 cup baking soda
glass mason jar (quart)
Mix together 2 cups Epsom salt and 20-30 drops of your essential oil (Lemon for its bright, refreshing scent)
Stir in essential oil mixing in 1/2 cup baking soda
After mixing pour into glass mason jar with a tightly fitted lid and label
Use 2-3 tablespoons and toss in with your clothes before rinsing
Recipe can be doubled if you like.
1/4 cup unsalted butter
1/4 cup organic flour
1 teaspoon onion powder
2 cups water
4 teaspoons beef bouillon granules
Combine water and bouillon in glass measuring cup
Heat beef broth in sauce pan for 1 minute till steaming hot
Melt butter in medium sauce pan over medium heat, add flour
and onion powder whisk together.
Allow to cook for 1 minute whisking occasionally
Add beef broth to flour mixture and whisk.
Bring to boil, reduce to simmer for 1 minute.
Makes approx. 2 cups of gravy
You can substitute Chicken bouillon granules for the Beef to make chicken gravy.
8 cups raw apples (peeled and sliced) – Honey Crisp is best
1 lemon juiced (approx. 4 tsp)
1 cup sugar
1-1/2 sticks butter (cut into 1 inch pieces)
1-1/2 teaspoon cinnamon
1-1/2 cups flour
1 cup oatmeal
3/4 cup brown sugar
1/2 cup shredded coconut
1/2 cup chopped nuts (I use walnuts)
1. Pre-heat oven 350 degrees.
Lay sliced apples in 9 X 13 baking pan
Toss with lemon juice.
Mix sugar and cinnamon together and then sprinkle over apples
In large bowl combine the flour and butter with a pastry mixer
(or by hand)
Then add in oatmeal and brown sugar and crumble over the
Bake for 20 minutes
Remove from oven and top with nuts and coconut. Return and
bake for 10 minutes more.
Drizzle caramel over the top
Put in mason jar
Let Apple scraps turn brown fill with water and cover with cheese cloth for 1 month.
Set aside in a warm dark spot
After 1 month strain the Liquid, leaving the scraps, and bottle the liquid. Leftover sediment is good – it’s called the “mother”.
5 cups Rhubarb, chopped finely
4 cups sugar
2 boxes of Jell-0, Strawberry flavored
Mix chopped rhubarb and sugar together, I use the pot I’m going to cook the jam in so I don’t dirty more dishes. Let rhubarb and sugar sit for an hour.
Add the two boxes of jell-o and mix well. Bring to a boil on the stove and let boil for a half-hour. Watch carefully and stir often.
Fill sterilized jars with hot jam, mixture.
Clean top of jars, add lids, and screw on rings.
At this point you can do one of two things:
1) turn the jars over on their tops and let the heat seal the jars
2) process in water bath canner for 10 minutes.
This recipe makes 2 pints or 4-1/2 pints.
2 cups water
1/2 cup sugar
1 tablespoon cinnamon
1 teaspoon Allspice
1 lemon juiced
1. Wash, peel, core and quarter apples.
2.Add all ingredients to a large pot and cook on medium high heat for 1 hr or cook overnight in your crock-pot.
3. Stir the mix every 20 minutes or so to prevent burning on the bottom.
4. Turn heat down to low and cook for 4-5 hours, until the apple butter is smooth and thick.
5. After your apple butter is done you can store in the refrigerator or process it by water bath canner.
** NOTE **
Don’t throw out your apple peels and cores; you can place them in a mason jar, filling with filtered water and leaving a 1/2 inch space from top, cover with cheese cloth and secure with a rubber band or twine let set for 1 month. After 1 month you can strain the liquid leaving the scraps and store in a glass bottle. Leftover sediment is good it’s called the “mother”.