Prepare about 50 empty lip stick container of about 6.5cc each, or small jars to hold a total of about 400ml of lip balm.
Melt and stir the ingredients well in a double boiler (or, a small pot inside a bigger pot with water inside).
Pour into container (empty lip sticks or small jars) and cool.
terile as possible.
Combine all the ingredients and heat until
Melt the cocoa butter in the microwave.
Add the chocolate chips and stir until melted.
You may have to microwave the mixture again for a few seconds.
Add vitamin E and oil.
Note: Vitamin E is a natural preservative.
Stir very well, or the lip balm will turn out lumpy.
Pour into a small container.
Great gift idea!
Melt 1/2 oz. Beeswax and 1 oz. Jojoba in a double boiler.
When melted take off the stove, add the Shea butter and the Orange essential oil.
Stir until melted and pour immediately into lip balm tins or lip balm tubes.
For a double boiler, try a Pyrex measuring cup rested in a soup pot filled half way with water.
up beet puree; followed by all other ingredients. Scoop mixture evenly
drop or two of all-natural green food coloring, if using
p, then top with Breyers All Natural Butter Pecan Ice Cream, pressing
Preheat oven to 350 degrees F.
In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink, about 5 minutes; set aside.
In a large bowl, combine bread cubes and remaining 3 tablespoons oil. Sprinkle with pepper; toss to coat.
Transfer to a greased 10x15-inch baking pan.
Bake at 350 degrees F for 10 minutes or until crisp and lightly browned, stirring once.
Remove pan to a wire rack to cool slightly.
In a very large bowl, combine reserved sausage, the bread cubes, Parmesan cheese, green pepper, sun-dried ...
Dissolve Jello in boiling water, Stirring about 1 minute.
Stir in milk, then oranges, then sour cream, then Banana's. pour into a 9x13 casserole dish.
Top with mini marshmallow.
Refrigerate till set. 2-4 hours. Enjoy-.
***All natural sour cream would be one like Knudsen or Daisy that is just sour cream without guargum and whatnot added to thicken it.
Slowly bring oils to heat over a low flame in a small pot. Stove top not microwave oven.
Place flowers into a sterilized jar and pour warmed oil over them. Place cap on jar.
Place jar on counter top for 2 weeks giving a slight shake daily.
Strain through cheesecloth squeezing all the oil into a sterilized jar.
Use as is or make a salve or lip balm with the oil.
Store in a dark cabinet.
Lasting about 4 months.
Place all ingredients into a heat-proof bowl.
Place bowl in a saucepan of simmering water and slowly melt ingredients while stirring.
When wax has completely melted, remove mixture from heat.
Place into sterilised jar.
Allow to cool and set before massaging into skin.
Store in refrigerator, as balm contains no preservatives.
Fill a small saucepan 1/3 full with hot water.
Place all the above in a pottery creamer.
Use a creamer because it's easy to pour.
Set the creamer in the saucepan and heat the water until all the ingredients are melted.
Pour hot mixture into small (purse size?) jars.
Close tightly.
Store in fridge.
Steep lemon balm leaves in boiled water for 20 minutes.
Strain
Add honey
Cool to room temperature.
Before serving, add ginger ale or carbonated water and ice.
Enjoy!
Rinse lemon balm under running water to clean. Stir together all 3 ingredients in a medium saucepan over medium-high heat. Using a spoon, gently smash them against the sides of the pot to release the flavor.
Remove from heat, and let stand 30 minutes. Pour liquid through a wire-mesh strainer into an airtight container or Mason jar, discarding lemon balm leaves. Cover and chill 4 hours. Syrup may be stored in refrigerator up to 1 month or poured into a plastic freezer container or an ice cube tray and kept frozen for up to one year.
up sugar, cinnamon and lemon balm. Cover and let stand 2
br>In another bowl, combine all-purpose flour, potato starch and
Preheat oven to 350 degrees.
Cream butter and the lemon balm leaves together.
Add sugar and beat well.
Add the remaining ingredients and pour into a greased loaf pan.
Bake for 30 to 45 minutes.
To test for doneness use a toothpick.
After bread is remove from oven pour glaze over it.
Allow the glaze to settle in loaf for 4 to 6 hours.
TO MAKE GLAZE.
Mix juice of 1 lemon, 1/2 cup sugar, 1/2 cup hot water and 1/4 cup lemon balm.
If you do not have Lemon Balm you can use Lemon Verbena.
lace the lemon rind, lemon balm leaves, and the sugar into
Mix all ingredients except for oil in a non-reactive bowl.
Slowly whisk in the oil.
Best prepared 1 hour in advance.
Yield a little over 1 cup.
br>Transfer apricot mixture and all of the accumulated juice to