Mix together rock salt and glycerine. To this add the fragrance oil and food coloring.
Stir until all is well combined.
Spread wax paper over a cookie sheet. Spread salt mixture on cookie sheet evenly and let dry completely or overnight.
Store in a sealed container and use 1/4 cup of salt per bath.
Mix Everything in a bowl. Break up clumps with a fork. If you use a favorite type of bath salt for the texture then it has a scent if not, you can add any type of purfume you want.
Now place into a container, and there ya go!
Mix half of the plain sea salt with the rest of the spices, and then add the remaining sea salt.
Place in tight lidded container and shake it really well. Shake it once a day for the next week. It gets better with age and holds well for six months or more.
This salt blend is excellent on meat, poultry, seafood, vegetables, and most anything.
half minutes, stir, add peppermint extract. Spoon mixture onto prepared
ginger, cloves, baking soda and salt. Stir into butter mixture, then
e flour, baking powder and salt in a medium bowl and
Place one cup of epsom and 1/4 cup sea salt in a bowl or resealable plastic bag.
Add 2-3 drops peppermint oil.
Place the remaining ingredients in a second bowl.
Mix all ingredients well.
Layer the red and white salts in a clear bottle or jar.
Tie with a ribbon and some small candy canes.
In one large sized bowl, stir together both salts, and peppermint oil.
Mix until distributed evenly.
Pour half of mixture into separate bowl and add red food coloring and stir well.
Layer each color into your 2 Glass Jars with lids (20 oz size) with alternating layers of each color, making it look like a striped peppermint candy.
Put lid on and decorate jar with peppermint candies or candycanes glued on.
baking powder, baking soda and salt; on low speed, add to
ream, granulated sugar, salt, and McCormick Vanilla and Peppermint Extracts until sugar
In a mixing bowl, combine both salts.
Add tea leaves and stir well.
Sprinkle both extracts over top of mixture and, with a wooden spoon, blend the extracts evenly throughout the salt mixture.
Fill a decorative jar with salts and close tightly.
n 1/2 cup crushed peppermint and 6 tablespoons sugar. Let
baking powder, baking soda, and salt.
Gradually add the flour
Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream
or proper storage).
This recipe makes approx 6.5 ounces
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
aking dish). Remove wrappers from peppermint patties. Grease 13\" x 9
ach egg.
Next add peppermint extract, and blend (for this
br>Add espresso
Add Peppermint syrup.
Steam milk and
Sprinkle pickling salt over chopped tomatoes and onions