Homemade Christmas Gifts, Keeping it Simple For Everyone

Mulled Cider Sachets

6 Star Anise
12 Cinnamon Sticks
1 Tbsp  Allspice Berries
1 Tbsp  Whole Cloves

Divide between three bags

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Honey Skin Cream With Herbs

2 tsp each dried mint, sage, & rosemary

1/2 oz beeswax

2 ozs lanolin

1/2 cup carrier oil*

1 tsp honey

1.  Pour 1/2 cup boiling water over combined herbs.  Steep 10 minutes.  Strain through fine sieve.  Allow liquid to cool.  Discard herbs.

2.  Melt beeswax and lanolin in heatproof glass over simmering water.  Add carrier oil, stirring.  Add herbal infusion by teaspoonful, stirring until well blended.  Remove glass from water.

3.  Add honey to tepid cream and stir carefully until blended.  Let cool completely.

4.  Stir cream thoroughly and transfer to clean containers with tight-fitting lids. 

Makes approximately 10 ozs.  Will keep about 3 months.

* Carrier oil: Sweet Almond oil, Jojoba oil, Sunflower oil, Canola oil

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Body Scrub

2 cups Epsom Salts
1 cup carrier oil  (like sweet almond oil)
8 drops essential oil(s)
1 drop food coloring (optional)


1.  Stir together Epsom salts and carrier oil.

2.  Add essential oil, 1 drop at a time.  Add food coloring.  Stir until even throughout.  Spoon into clean jars.

Can also use this recipe with organic cane sugar.

Replace equal parts Epsom salts with organic cane sugar.

 

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Scented Geranium Leaf Pound Cake

12 - 16 unsprayed scented geranium leaves, wiped clean

1 pound butter, room temperature

1 pound sugar

1 pound flour

2 tsp baking powder

1 pound eggs, separated

2 tsp vanilla

1/2 cup heavy cream

Preheat oven to 325°F.

Grease your pans and line with parchment.

Arrange leaves, tops down.

Set aside.

Beat butter and sugar, 2 - 3 minutes to light and fluffy.
Sift together flour and baking powder.
Add egg yolks, one at a time, slowly to the creamed butter.
Alternate with flour mixture.

Beat in vanilla, then cream.

Batter will be thick.

Transfer to large mixing bowl.  Set aside.

Place egg white in medium, non-reactive bowl.

Whip to stiff peaks.

Stir in about 1/4 with rubber spatula.

Fold in the remaining whites.

Carefully spoon batter into prepared pans,

filling the mini ceramic loaf pans 2/3 full and

running a knife blade through batter a couple times

to remove air bubbles.

Bake 40 - 45 min. until toothpick comes out clean.

Let cool.

I've adjusted the baking time to accomidate the small ceramic pans.

Ceramic requires longer times, but the smaller amount requires less.

A little investigation, and a careful eye will help.

Do not open the oven while pound cake is baking.