5 Cups Balsam Fir Needles 8 oz 3 Cups Oak Moss - Cut 1-1/2 oz 2 Cups Rose Hips Seedless -- (Botanicals) 5-1/2 -- oz 1 Cup Rosemary - Whole -- (Spice Section) -- 1-3/4 oz 1/2 Cup Cinnamon Chips - Small cut 1-3/4 oz 1/2 Cup Cloves - Whole 1-3/4 oz 1/2 Cup Orange Peel - Small Cut 1-1/2 oz A fragrant filler for cloth Christmas Tree Ornaments or Ceramic Pomanders! OIL: Bayberry or Christmas or Evergreen Blend all. Posted To Fabfood Buster 2.0 <[email protected]> |
1 oz Pine needles 1/2 oz Hemlock needles 1/2 oz Sassafras powder 1/2 oz Cedarleaf -- (Thuja occidentalis) 1/4 oz Whole cloves Use with charcoal briquettes. From Sandy Maine's "Herbal Incense" article in "The Herb Companion." Dec. 1992/Jan. 1993. Vol. 5, No. 2. Pg. 40. Posted by Cathy Harned. |
1 c Applesauce 1 oz Cinnamon 1 oz Grd. cloves 1 oz Grd. nutmeg 1 oz Grd. ginger Cinnamon for cutting board Combine ingredients to make a stiff dough. Roll out on board dusted with ground cinnamon. Cut with cookie cutters of your choice. Put hole in top for string. Lay out flat to dry. Turn over every 12 hours until completely dry. |
3 Cinnamon Sticks -- 4" 2 Bay Leaves 1/4 c Whole Cloves 1/2 Lemon -- Cut In 2 Pieces 1/2 Orange -- Cut In 2 Pieces 1 qt Water Combine all ingredients in a kettle or saucepan. Bring to a boil. Reduce heat and simmer for as long as desired. Check water level frequently and add more as needed. Mixture may be stored in refrigerator and re-used. Recipe By : |
3 Cups Cranberries -- 750 g 3 Each Oranges -- unpeeled,seedless 1 Each Crushed Pineapple -- 14oz 3/4 Cup Dried Apricots -- 175 ml 1 Package Certo -- 57 g 5 Cups Sugar In saucepan, combine cranberries, finely chopped oranges, undrained pineapple, crushing some of the cranberries with potato masher; cook over medium heat for 15 min. Stir in finely chopped apricots and pectin crystals; bring to full rolling boil over high heat. Stir in sugar. Bring to full rolling boil over high heat; boil for 1 1/2 minutes. Remove from heat; stir and skim off foam. Ladle into sterilized jars, leaving 1/4 inch headspace. Process in boiling water bath for 5 minutes. Makes 8 cups. |
Ingredients | |||
2 | teaspoon | cinnamon | |
1 | teaspoon | cloves, ground | |
2 | cup | sugar | |
1/2 | cup | instant tea with twist of lemon | |
18 | oz | jar of tang juice mix | |
Directions: | |||
Mix together all the ingredients and store in air-tight container. Add 2 heaping teaspoons for each mug of boiling water for tea. |
30 Marshmallows 1/2 c Butter or margarine 1/2 ts Vanilla 1/4 ts Green food coloring 3 1/2 c Cornflakes Red hots and silver -decorations Recipe by: Favorite Recipes of America Desserts Melt marshmallows and oleo in double boiler; add vanilla and coloring. Stir in whole cornflakes while warm, drop on foil and shape into wreaths. 1 1/2 dozen cookies. ----- |