Recipes

Notes for the New Year

My New Year's Notes

Scandinavian Krumkakes and NEW YEAR' S WAFERS Before the New Year, I like to write notes, type into computer, print out and cut apart. Fold and put inside krumkakes. I use a chopstick to push them inside if needed. One year it was jokes. I usually put thoughts. They are fun, and can educate, inspire, and bring laughter. Dip the ends of rolled wafers in chocolate then nuts, jimmies, or anything you like!To make them you need a krumkake iron. You can find one online from Nordic Ware/ $39. The iron fits over a 7 inch surface burner. A fun little pattered iron. You can roll cones too! The amount of flour in batter can be tricky so follow recipe closely reserving a little flower and doing a test run. You may need to adjust flour a little. Choose your favorite flavoring. You roll or shape them quickly while hot and they keep form. You make one at a time!

Steps: get notes ready, make krumkakes, put note inside each or fill, dip ends, and tie tiny 1/4 inch wide ribbons around each. I have sometimes gone ahead and dipped them making sure to leave a hole open to insert note. Voila! Recipe makes about 30 - 5 inch wafers.

Butter Krumkakes

Rub iron with unsalted butter once at the start. Iron takes 1 tablespoon of batter.

Beat together 2 eggs until light

Add 2/3 cup sugar slowly and beat until pale yellow.

Stir in 1 3/4 cups flour until blended

add slowly 1/2 cup melted butter

add 1 teaspoon of flavoring

Stir in 1 3/4 cups of flour till blended.

Cheese Pennies

2 sticks butter or margarine freshly ground cayenne

1/4th pound extra sharp cheese- grated

2 cups flour

That's it! Mix butter and cheese - add cayenne now to distribute evenly and slowly add flour. I make long rolls about penny size and put them in my freezer. After they have gotten a little firmer I slice the rolls and bake pennies on cookie sheet at 350 degrees about 12-15 minutes.

Almond Roca

Grease a 12 inch round pan and sprinkle 3-4 ounces of chopped almonds in the pan.

Cook 1 cup of butter and 1 cup of sugar until it turns dark tan.

Pour the hot syrup slowly into the pan covering the almonds.

Sprinkle 1 large hershey almond bar broken into pieces on the top (or any chocolate you like.)

After it melts a little, spread over the top.

Let cool some before put in freezer for few hours and take it out and break it up!

A good flan can be hard to find! This one keeps it's shape nicely and is delicious. You can add fruit and the caramel sauce is great.

Caramel Flan

Caramel sauce: Combine 1/2 c. sugar and 2 1/2 Tbl. water and bring to boil over low heat. Stir until caramel colored and pour into mold.

3 3/4 C. milk 1 1/2 tsp vanilla

5 large eggs 4 large egg yolks

1/2 C. honey

Heat milk to simmering. Beat eggs and gradually add honey. Add the milk in a slow steady stream. Add vanilla, pour slowly into mold. Sit in pan of hot water and bake for 40 minutes at 350 degrees

The best egg custard you can make with HONEY! no sugar and so easy and nutritious! You can top it with fruit or whatever sauce you like. I like curried fruit with it.

Honey Custard

1/4th c. honey 2 c. milk

1/4th tsp.salt 3 eggs beaten

Nutmeg

Combine eggs, honey, salt. Scald milk and stir slowly into egg mixture. Pour into custard cups and sprinkle with nutmeg. Set cups in pan of hot water in moderate oven and bake until mixture does not adhere to inserted knife, about 30-40 minutes at 325 degrees.

CURRIED FRUIT

Arrange fruit in casserole dish- peaches, pineapple, pears, mandarin oranges , and cherries.

Melt 1/3 cup butter and add 3/4 cup brown sugar and 3 teaspoons curry powder and pour over the fruit. Bake 1 hour uncovered at 325 degrees. Serve warm.

Lemongrass Rice

2 tablespoons vegetable oil

1/4 teaspoon tumeric

2/3 cup finely chopped onion

3/4 cup water

2 stalks Lemongrass, cut into 2 inch pieces

1 large green onion

1 cup of long grain white rice

Salt & Pepper to taste

Put 1 1/2 tablespoons of the oil in saucepan and heat on medium. Add onion and tumeric. Saute 5 minutes til tender, then add rice and mix. Add the water, lemongrass, and salt to taste, and bring to a simmer. Cover and reduce heat. Cook until rice is tender and liquid is absorbed - 15-20 minutes. Remove from heat and let stand for about 10 minutes. Remove and discard the lemongrass. Heat remaining oil and add green onion. Sauté just to heat through, and add to rice mixture. Serves 4.

Lemons on my mind

For a sore throat or bad breath, gargle with some lemon juice.

Clean discolored utensils with a cloth dipped in lemon juice. Rinse with warm water.

Toss used lemons into your garbage disposal to help keep it clean and smelling fresh.

Use one part lemon juice and two parts salt to scour chinaware to its original luster.

A few drops of lemon juice in outdoor house-paint will keep insects away while you are painting and until the paint dries.

Remove scratches on furniture by mixing equal parts of lemon juice and salad oil and rubbing it on the scratches with a soft cloth.

To make furniture polish, mix one part lemon juice and two parts olive oil.

To clean the surface of white marble or ivory (such as piano keys), rub with a half a lemon, or make a lemon juice and salt paste. Wipe with a clean, wet cloth.

To renew hardened paintbrushes, dip into boiling lemon juice. Lower the heat and leave the brush for 15 minutes, then wash it in soapy water.

To remove dried paint from glass, apply hot lemon juice with a soft cloth. Leave until nearly dry, and then wipe off.

Rub kitchen and bathroom faucets with lemon peel. Wash and dry with a soft cloth to shine and remove spots.

Fresh lemon juice in rinse water removes soap film from interiors of ovens and refrigerators.

Create your own air freshener: Slice some lemons, cover with water, and let simmer in a pot for about an hour. (This will also clean your aluminum pots!)

Fish or onion odor on your hands can be removed by rubbing them with fresh lemons.

To get odors out of wooden rolling pins, bowls, or cutting boards, rub with a piece of lemon. Don’t rinse: The wood will absorb the lemon juice.

Save lemon and orange rinds to deter squirrels and cats from digging in the garden. Store rinds in the freezer during the winter, and then bury them just under the surface of the garden periodically throughout the spring and summer.

After a shampoo, rinse your hair with lemon juice to make it shine. Mix the strained juice of a lemon in an eight-ounce glass of warm water.

Mix one tablespoon of lemon juice with two tablespoons of salt to make a rust-removing scrub.

Before you start to vacuum, put a few drops of lemon juice in the dust bag. It will make the house smell fresh.

Get grimy white cotton socks white again by boiling them in water with a slice of lemon.

Clean copper pots by cutting a lemon in half and rubbing the cut side with salt until the salt sticks. Rub the lemon onto the metal, rinse with hot water, and polish dry.

Suck on a lemon to settle an upset stomach. Taken from The Old Farmers Almanac
Fix Yourself some lemon ice or make a lemon pie!

Lemon Ice

2 cups sugar

5 cups water

1-1/3 cups fresh lemon juice

2 tablespoons grated lemon zest

mint leaves, for garnish

In a medium saucepan, dissolve the sugar in the water and bring to a boil, stirring. Cook, uncovered, without stirring, for 5 minutes. Pour this into a ceramic bowl and refrigerate for at least 2 hours. Add the juice and zest and stir. Pour into an ice cream maker and follow the manufacturer's instructions or, if you don't have an ice cream maker, simply freeze in a metal pan for 5 to 7 hours. Just before serving, break into pieces and pulse quickly in a blender or food processor. Add garnish.

Lemon squares

So easy to make, with ingredients already in the cupboard, and always the first to disappear from any holiday gift assortment.

1 cup all-purpose white flour

1/4 cup confectioners' sugar

1/2 cup (1 stick) butter or margarine

2 eggs

1 cup white sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

2 tablespoons lemon juice

Confectioners' sugar or coconut

Preheat the oven to 350 degrees F.

Mix the flour and 1/4 cup confectioners' sugar. Cut in butter until mixture has consistency of cornmeal. Press mixture evenly on the bottom of ungreased 9-inch square pan. Bake 20 minutes.

Meanwhile, beat eggs, white sugar, salt, baking powder, and lemon juice together til light and fluffy. Pour over hot, partially baked crust. Return to oven and bake for 25 minutes. Cool completely. Dust with confectioners' sugar or coconut. Cut into squares.

Mint Chiller

1 cup sugar

2 cups fresh mint leaves, with stems

1 cup fresh lemon juice

1 cup fresh orange juice

1 cup ginger ale

In a small saucepan, combine the sugar with 3 cups of water. Bring to a boil over high heat, reduce the heat, and simmer for 5 minutes. Add the mint, remove the pan from the heat, cover, and let the liquid steep for 1 hour. Strain the liquid into a bowl. In a large pitcher, combine the mint syrup, lemon juice, orange juice, and ginger ale. Stir until well blended. Serve over crushed ice.

Basil Tomato Soup

1 tablespoon of olive oil

1 small onion chopped finely

1 clove of garlic, minced

2 tablespoons of all-purpose flour

2 cups of chicken stock

3 ripe tomatoes peeled and quartered

1/2 tsp of salt

freshly ground pepper to taste

1/2 tsp of sugar

3 fresh basil leaves chopped finely

1 cup milk

In a large saucepan, sauté onion and garlic in olive oil for 2 to 3 minutes until onion is transparent. Add flour, stirring constantly for 1 minute over medium heat. Pour in stock and heat until boiling, stirring well. Add tomatoes, salt, pepper, sugar and basil leaves. Allow soup to come back to a boil, then reduce heat and simmer for 30 to 40 minutes.

Take soup and place in a blender or food processor. Puree until broth is smooth and return to saucepan. Add milk and heat soup - do not boil. Serve with a dollop of sour cream and a basil leaf or flower in the center.

Fruit with Lemon and Mint Sauce

1 small honeydew melon – cleaned of seeds, peeled then sliced into bite-sized pieces

1 small cantaloupe melon – cleaned of seeds, peeled then sliced into bite-sized pieces

2 cups of strawberries - washed, caps removed then sliced.

Place sliced fruit in large glass/plastic bowl. Prepare Lemon and Mint Sauce.

Lemon and Mint Sauce

2 tablespoons of chopped fresh peppermint

2 tablespoons of lemon juice

1/4 cup of orange juice

1 tablespoon honey

Mix all the ingredients of the sauce in a small bowl and whisk until combined well. Pour the sauce over the fruit and toss lightly until all is covered. Serve.

Cool Spiced Green Tea

1 gallon water

3 large green tea bags (or 6 small bags)

2 cinnamon sticks

3 whole cloves

1 1/2 cups sugar

6 oz can frozen orange juice

6 oz can frozen lemonade

2 cups chopped mint

Place chopped mint on a double layer or cheesecloth or tea ball. Gather edges of the cheesecloth together and tie securely to make a bag. Add tea bags, mint tea ball, cinnamon, and cloves to gallon of water in a large pot. Bring to a boil and turn off heat. Cover and let steep for 10 minutes. Remove tea, mint, cinnamon, and cloves. Add sugar and stir. Add orange juice and lemonade and stir. Refrigerate until ready to serve. Serve over ice and garnish each glass with a sprig of mint.

Watermelon Salad

3 cups chopped watermelon (seedless)

1 small red onion, thinly sliced

3 tbsp. red wine vinegar

juice of 1 lemon

1 tsp. of salt

2 tbsp chopped mint leaves

freshly ground pepper to taste

Combine watermelon and onions in a large bowl. Add vinegar, lemon juice, mint, and salt. Mix to incorporate all ingredients and add fresh black pepper to taste. Cover and refrigerate for an hour. Serves 6.

Squash Puppies

1 cup grated squash

1/2 cup chopped onion

1 cup self-rising cornmeal

1/4 cup self-rising flour

1 egg, beaten

Milk

Vegetable oil for deep-frying

Combine the squash, onion, cornmeal, flour and egg in a large bowl. Stir in enough milk to make a stiff batter. Drop by teaspoonfuls into hot oil. Cook until golden brown. Yield: 4 to 6 servings.

Avocado Salsa:

4 medium Hass avocados (ripe)

2 medium tomatoes (ripe), diced

½ cup red onion, chopped

4 cloves garlic, minced

4 tablespoons fresh cilantro, chopped

Juice of 1 large lime

1 teaspoon ground cumin

½ teaspoon ground black pepper

½ teaspoon salt

Baked tortilla chips

Peel, pit and dice avocados. In medium bowl, combine all ingredients. Stir well but maintain chunky consistency. Let sit 10 minutes for best flavor. Serve with chips

Tabbouleh (Parsley Salad)

1/2-cup bulgur wheat

2 medium to large tomatoes, cut into bite sized pieces

1 large cucumber, cut into bite sized pieces

1 small red onion, cut into bite sized pieces

2 cups finely chopped parsley

2 tablespoons finely chopped mint

1/2 cup olive oil

1/4 cup fresh lemon juice (2-3 lemons)

Salt and pepper to taste

Wash and drain the wheat. Mix the wheat with lemon juice, oil, salt, and pepper; set it aside until the wheat absorbs the juice. Combine with the other ingredients for a delicious and healthy salad. Makes 4 servings.

Sage Pesto:

1 cup of sage leaves

1/4 cup of roasted walnuts

1/2 cup of good olive oil

1 peeled large clove of garlic

4 coarsely chopped green onions

Place sage, walnuts, garlic and onions in a food processor, adding a small amount of the olive oil. Turn on processor, letting it run while you slowly add the remainder of the olive oil. After all oil is added, continue to process until the pesto is a smooth puree.

Sage Pesto is great on cooked pasta as well as used as a topping for roast pork or veal. For decoration, you can use the sage flowers sprinkled on the pasta or meat. The flowers are edible and have a slightly milder flavor than the leaves.

Onionskins for health  The outer skins of onions have powerful antioxidant and anti-inflammatory powers and provide an exceptionally rich source of plant compounds called flavenoids, especially the powerful antioxidant and anti-inflammatory compound, quercetin. Quercetin is under study as an agent for lowering LDL cholesterol and blood pressure, fighting allergies, reducing inflammation, enhancing muscle growth and function, treating depression, some forms of cancer, and other conditions.
“Plants are the master chemists," says Mary Ann Lila, who directs the Plants for Human Health Institute at North Carolina State University. "Because plants can't move around, they have to manufacture what they need, not merely to grow, but to defend, protect, and heal themselves. It makes sense that the compounds plants produce in response to stress would help a human under similar circumstances." It makes sense that plants would concentrate many of these protective compounds in the outer coverings--skins and peels of various roots and fruits--the point where most environmental assaults would likely occur. To extract quercetin and other beneficial plant compounds that onions skins might contain, toss a whole onion or two, scales and all, into the pot next time you make soup, put a stew into the crock pot, or cook rice. A nice side benefit: onion skins will impart a rich brown or deep mahogany color to your broth, depending on which color onion you use.

Ethnobotanist James Duke recommends an infusion of onionskins as a soothing wash for the itch of scabies and other skin disorders. Onionskins make gorgeous dyestuffs for natural fibers.

It's Strawberry Time It's easy to freeze them for ice cream, pies, or a silken tofu smoothie later. Wash them gently, remove hulls and slice. Add about 1'2 cup of sugar and gently mix till dissolved. Put in freezer bags making sure all air is out before sealing. Put in freezer! Or you can freeze some whole on a cookie sheet so they won't stick together. Once they are frozen, put them in freezer bags.

My Favorite Chocolate Pie

This is easy and quick and I use a chocolate cookie crumb crust

Filling:

1/2 cup butter

1 cup sugar

3 eggs

2 squares unsweetened chocolate melted

1 teaspoon vanilla

1/3 cup unsifted flour

1/2 teaspoon baking powder

1/8 teaspoon salt

Place everything in a bowl and beat until smooth. Put in crust and bake at 325 for 35-45 minutes. Let cool and serve with a scoop of ice cream or whipped cream. Rich and delicious!

Absolutely Delicious Spinach Dip
1 pound of spinach washed and stems removed
1 1/4 cups sour cream 1 clove garlic crushed
1/2 teaspoon salt
1 teaspoon fresh lemon juice
1/4 teaspoon white pepper
4 drops hot sauce
1 teaspoon bottled horseradish

Wash spinach, wilt in a saucepan. drain any liquid and chop.
I place everything in a blender or processor and mix till flecks of green and white.
Refrigerate a few hours and serve with chips or bread chunks Makes 2 cups

Zucchini Walnut Bread

Makes 2 large loaves or 4 small loaves

The flavor improves with age and keeps well frozen

You can substitute pumpkin for zucchini.

3 1/4 cups all purpose flour 1 cup vegetable oil

1 1/2 teaspoons salt 4 eggs beaten

1 teaspoon ground nutmeg 2/3 cup water

2 teaspoons baking soda 2 cups grated zucchini

1 teaspopon ground cinnamon 1 teaspoon lemon juice

3 cups of sugar( or less) 1 cup chopped walnuts or pecans

Mix dry ingredients except for nuts in a large bowl. In a seperate bowl, mix wet ingredients; fold into dry and add nuts.Bake in 2 loaf pans for 1 hour at350 degrees or until done.

Survival Recipe
2 tablespoons of dark maple syrup
2 tablespoons of lemom or lime (1/2 lemon)
1/10 teaspoon cayenne pepper
mix into `10 ounces of water
They say you can live on it for 40 days.

Mamma's Barbeque Sauces
1 stick butter melter
add 1 cup mayonaise
1 cup catrsup
1/2 cup mustard
Dash of Worstershire
1 Tablespoon vinegar
1/2 tablespoon tabasco
1 teaspoon chili powder
I also add about a teaspoon of freshly ground cayenne.
Cook this just a little on the stove first.
It makes heavenly barbeque chicken

Pork Barbeque Sauce
1 stick butter                     2 teaspoons paprika
1 teaspoon salt                  1 tablespoon Worstershire
1 tablespoon lemon juice    1/4 cup grated onion
1/2 cup white vinegar         1/4 teaspoon pepper
2 teaspoons of prepared mustard   and dash of hot sauce or cayenne
Cut off fat and bake pork at 350 degrees/ 35 minutes to a pound.
Cook sauce 15 minutes. Mince Pork. Let drippings cool and remove
the fat from the top.Pour drippings and sauce over meat. Voila!

Mint Tingle - A cool refreshing summer drink!

1 1/2 cups of water ( Use a strong mint tea instead of mint extract if you prefer)

1/2 cup of sugar

1/8 teaspoon mint extract or concentrated mint tea

green food coloring

6 tablespoons of fresh lemon juice

1 quart of ginger ale( add last)

Red Velvet Cake Ingredients
1/2 cup of butter
1 1/2 cups sugar
2 tablespoons cocoa powder
2 eggs
2 oz red food coloring
2 1/2 cups sifted cake flour
1 teaspoon salt
1 teaspoon baking powder
1 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon vinegar
1 teaspoon baking soda

Combine sugar and cocoa powder together. Add to butter and cream together. Add eggs, one at time, to creamed butter mixture. Scrap down sides of bowl. Then add in food coloring. Mix until all ingredients are incorporated. Scrape down sides of bowl.
In a separate bowl mix together cake flour, salt and baking powder. In a separate bowl mix together buttermilk & vanilla extract. Add flour mixture and buttermilk mixture into creamed mixture alternating between the two. Scrape down the bowl. Fold in vinegar and baking soda. (Do not beat after adding vinegar and soda.)

Pour into prepared pans: 2 (9 inch) 0r 3 (8 inch) Bake at 350 degrees or 30 minutes. Let cool completely before turning out of pans and icing.

Cream Cheese Frosting
1 lb 8 oz cream cheese
1 lb unsalted butter, room temp.
7 oz. Powdered sugar, sifted
1 tablespoon vanilla extract
With a stand mixer using the paddle, beat the cheese until soft.
Beat the butter into the soft cream cheese and continue to beat until all lumps are gone. Add in the powdered sugar and vanilla and beat until fluffy.

Store unused frosting in refrigerator.

" VARIETY IS THE SPICE OF LIFE! "
Applesauce is so easy to make and you don't need to sugar it up. Taste and see.. Add cinnamon, cloves or nutmeg or any spice you love! Don't add much water to them when you cook them because they are full of water!
Mix fresh sliced peaches with Fruit Fresh and put in quart bags in the freezer. Freeze blueberries in quart bags after washing and drying them and have them through the winter in pancakes and muffins.

PESTO SAUCE This is easy to make and freeze.
1/2 cup fresh basil leaves
2 cloves of garlic
1/4 cup walnuts or pine nuts ( I use the walnuts because they are less expensive)
1/2 cup olive oil, (approx.)
salt to taste
Put basil, garlic, and nuts in food processor or blender and blend until finely chopped. I use my blender. Add oil and blend until smooth.If mixture is too thick thin with more olive oil. Salt to taste. I toss pasta with the pesto sauce and garnish with Parmesan cheese spread on toast. It freezes great!

HERBAL BUTTERS Herbal butters are one of my favorite ways to use fresh herbs. It is great on vegetables, bread, pasta and with many foods. The butter can be made with dried or fresh herbs and you can freeze it!

Herbal butter

Dried Herbal Butters: Mix 2 teaspoons of the dried herb blend with 1/4 pound of butter and store in refrigerator.

Fresh Herbal Butters: Mix 1/4 cup finely chopped herbs with 1 pound butter. It can be formed into a cylinder when rolled in wax paper. Refrigerate and slice when firm. Fresh butters last for 3-4 months in the freezer or a week in the refrigerator.

Garden Herb Blend: Use for vinaigrettes, dips, and biscuit mixes: 3 parts parsley 1 part thyme 1 part sage 1/2 part garlic granules 1 part rosemary

Lemon Dill Herb Blend: Great on potatoes or in rice. Use in vinaigrettes, dips, marinades and biscuit mixes, 4 parts parsley, 2 parts dill, 1 part lemon rind grated fine, 1 part garlic granules

Savory Nasturtium Butter: Slice nasturtium petals into long strips. Mix 1 tbl. Blossoms with 1/2 tsp freshly ground pepper and add to 1/4 lb. Butter.

HERBAL SALT: Crumble herbs until they are fine and mix ingredients in a bowl and pour into shaker. 1/4 cup chopped parsley 1 tsp. Dried basil 1 tsp Dried oregano, 1 tsp. Paprika 1 cup of sea salt .

Biscuits: Biscuit mixes are easy to create and make a healthy delicious gift for someone. Layering the dry ingredients in a clear cellophane bag makes an inviting package. Don’t forget to add instructions that tell how to add fresh wet ingredients and bake.

Put 2 cups biscuit mix in each package. One package will make 10 biscuits. Include the following instructions:Pour the contents of this package into a bowl, add 1 large egg lightly beaten, and 1/3 cup milk. Stir until mixture forms a ball. Do not over mix. Place dough on lightly floured surface and roll out to 3/4 inch thick. Cut out biscuits and arrange on an un- greased baking sheet. Bake at 450 degrees for 10-12 minutes until browned.

Biscuit Mix: (makes 10 cups) 3 cups whole wheat flour, 3 cups all purpose flour, 2 cups powdered buttermilk, 3 tbl. baking powder, 2 tsp salt, 1 cup shortening. Sift together the dry ingredients. Cut in shortening till fine crumbs. Refrigerate for 3 weeks or freeze up to 3 months.To Bake:Pour 2 cups biscuit mix into bowl. Add 1 lrge. Egg lightly beaten and 1/3 C milk. Stir till mixture forms a ball. (don’t over mix) . Place on floured surface and roll to 3/4 inch thickness and cut . Arrange 2” apart on un-greased baking sheet and bake at 450 degrees for 10-12 minutes.

Cheese and Sage Biscuits: Combine 2 C biscuit mix with 1/2 C parmesan cheese, 2 tbl. dried sage and 1 tbl. dried parsley.

Lemon Dill Biscuits: Combine 2 C biscuit mix with 1 tbl Lemon Dill Herb Blend

Bath Herb Blends: A fragrant herbal bath is a reliable refuge from the turmoil of everyday life. Gently mix the ingredients in a large bowl and store in a jar or basket. Add 1/4 cup oatmeal for dry skin or 1/4 cup cornmeal for oily skin before simmering for extra scrubbing action. To use: place 1/4 cup oF the blend in a small cotton bag and simmer in a glass pot over medium heat with 1 quart water for 10 minutes to make a tea. Pour the tea with the bag into the bath water. Hop in and relax. Use the bag to scrub with. Discard herbs when finished and save the bag for future use.

Recline and Relax Bath Blend: For when you have nowhere to go and you need a stress reducing soak in the tub! ( makes 16 applications)1 cup chamomile flowers1 cup lavender buds1 cup lemon verbena1 cup strawberry leaves

Romantic Bath Blend: A calming, but energizing blend that leaves your skin scented. (makes 12 applications)

1 cup rose petals, 1 cup rose geranium, 1/2 cup lemon balm, 1/2 cup chamomile

Sparkling Start Bath Blend: A refreshing and stimulating blend. Makes 12 applications.1 cup rosemary1 cup peppermint leaves1/2 cup lavender buds1/2 cup sage1/4 lemon peel

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