2 quarts cider or malt vinegar
4 oz. Mullein
1/2 oz Lobelia herb
1/4 ounce cayenne powder
Gently simmer well covered for 20-30 min. Strain and pour over 1/4 ounce cayenne powder. Foment affected area as hot as possible for at least 1 hour. I usually place a soaked cloth on the area and cover with plastic wrap and place a heating pad over it all.
This is wonderful for glandular swellings, painful joints and muscles, edema and other swellings. Mullein encourages the absorbtion of fluids thus reducing swelling and inflammation. Lobelia is very relaxing and anti-spasmodic. Using a stimulant like Cayenne makes the other ingredients more effective and it also can help allay pain and staunch bleeding both on the surface and under (e.g. good for bruising). Cayenne is also somewhat antiseptic. This fomentation may be stored in a cool place and used within a 3 month period.
Just a couple of notes:
1. If it is too "hot", use less capsicum. Adjust to the needs of the patient.
2. Don't foment overnight. It may cause skin irritation. Use moderation. Don't forget vinegar is an acid. My daughter had peeling skin for several days after falling asleep with a compress on her arm.
3. If the vinegar is too irritating, substitute olive oil, in which case you can foment longer.
4. An interesting variation is to use 2 oz Mullein and 2 oz Comfrey with the other ingredients. Comfrey tends to hasten healing of tissues so might be helpful in wounds etc.
5. Do NOT use this compress on cancerous tumors since it encourages dispersion and absorption of fluids, etc.
Tuesday, February 9, 2010
SPICY WINE OR MOUTHWASH
1 bottle white wine or red
2ozs. cinnamon sticks (several small sticks)
6 peppercorns
1/2 nutmeg bruised or grated
2T. or half handful rosemary
Put herbs in wine. Steep for 2 weeks, strain, bottle and label.
2ozs. cinnamon sticks (several small sticks)
6 peppercorns
1/2 nutmeg bruised or grated
2T. or half handful rosemary
Put herbs in wine. Steep for 2 weeks, strain, bottle and label.
Monkey Bread
1/2 cup butter or margarine
1/3 cup granulated sugar
1/3 cup brown sugar
1/4 cup finely chopped nuts
1 tablespoon cinnamon
3 cans buttermilk biscuits
Preheat oven to 375 degrees F. Prepare a Bundt pan by coating the inside with cooking spray or butter and set aside.
Melt 1/2 cup of butter or margarine in a bowl.
In another bowl, mix the sugar, brown sugar nuts and cinnamon. Pour into a zip lock bag.
Open one can of biscuits and separate. Cut each biscuit into four sections and drop into bag with sugars, nuts and cinnamon, shake to coat and drop into Bundt pan.
After finishing the first can of biscuits, drizzle 1/3 of the melted butter evenly over the top of this first layer. Repeat these steps for the next two cans of biscuits.
Sprinkle the remaining sugar mixture over the top and bake in preheated oven for 30-35 minutes.
When done, remove from the oven and let cool for a minute or two, then turn onto a plate and carefully remove the pan. If you leave it in the Bundt pan much longer, it will stick and is hard to remove!
1/3 cup granulated sugar
1/3 cup brown sugar
1/4 cup finely chopped nuts
1 tablespoon cinnamon
3 cans buttermilk biscuits
Preheat oven to 375 degrees F. Prepare a Bundt pan by coating the inside with cooking spray or butter and set aside.
Melt 1/2 cup of butter or margarine in a bowl.
In another bowl, mix the sugar, brown sugar nuts and cinnamon. Pour into a zip lock bag.
Open one can of biscuits and separate. Cut each biscuit into four sections and drop into bag with sugars, nuts and cinnamon, shake to coat and drop into Bundt pan.
After finishing the first can of biscuits, drizzle 1/3 of the melted butter evenly over the top of this first layer. Repeat these steps for the next two cans of biscuits.
Sprinkle the remaining sugar mixture over the top and bake in preheated oven for 30-35 minutes.
When done, remove from the oven and let cool for a minute or two, then turn onto a plate and carefully remove the pan. If you leave it in the Bundt pan much longer, it will stick and is hard to remove!
Rose Petal, Chamomile, and Lavendar Jelly
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Thanks Wow Interesting Hugs Helpful Funny Congrats You Rock You're Not Alone ..1 cup tightly pressed rose petals
1/8 cup crushed chamomile
1/4 cup crushed lavendar
1 pack dry pectin
3 1/2 cups water
4 cups sugar
Hothouse roses are fine for this jelly, but home grown or wild roses are best. I found a wild primrose bush with lovely pink and white petals, growing next to honeysuckle. If you do find wild roses, be aware of what's growing around it...poison ivy isn't the best added flavor.
Thoroughly clean the petals, making sure all of the little bugs aren't in your mixture. Mix them with the chamomile and lavendar, then add the boiling water, to cover all of the ingredients. Cover the pot, let it stand for one hour.
Strain the floral matter from the liquid twice with a cheesecloth, making sure all that you have is pure liquid. The petals, chamomile, and lavendar make an excellant facial poltice for tired eyes and oily skin.
Add the pectin to the liquid and bring to a boil, then add all of the sugar at once, stirring carefully but quickly. Bring to a rolling boil for one minute, stirring constantly, then remove from heat. Remove as much foam as you can from the top, otherwise, you have funky white clouds in you jelly. Stir for a few minutes, until the mixture starts to cool, then pour into hot, clean jars for canning. Old jelly jars with their lids work wonderfully for this.
Be careful pouring! I missed the jar and slopped near-boiling sugar and pectin all over my thumb, it's *quite* painful!
Let your jelly stand for one hour in the jars, then put them in the fridge to hasten their setting. Depending on the size of your jars, you should have edible jelly one hour after putting them in the fridge.
The color of you rose petals determines the color of your jelly. With my pink and white primroses, I got a lovely reddish-golden color, and a delicate taste. This jelly complements jasmine tea, as well as lavendar and chamomile, even plain old Lipton.
Thanks Wow Interesting Hugs Helpful Funny Congrats You Rock You're Not Alone ..1 cup tightly pressed rose petals
1/8 cup crushed chamomile
1/4 cup crushed lavendar
1 pack dry pectin
3 1/2 cups water
4 cups sugar
Hothouse roses are fine for this jelly, but home grown or wild roses are best. I found a wild primrose bush with lovely pink and white petals, growing next to honeysuckle. If you do find wild roses, be aware of what's growing around it...poison ivy isn't the best added flavor.
Thoroughly clean the petals, making sure all of the little bugs aren't in your mixture. Mix them with the chamomile and lavendar, then add the boiling water, to cover all of the ingredients. Cover the pot, let it stand for one hour.
Strain the floral matter from the liquid twice with a cheesecloth, making sure all that you have is pure liquid. The petals, chamomile, and lavendar make an excellant facial poltice for tired eyes and oily skin.
Add the pectin to the liquid and bring to a boil, then add all of the sugar at once, stirring carefully but quickly. Bring to a rolling boil for one minute, stirring constantly, then remove from heat. Remove as much foam as you can from the top, otherwise, you have funky white clouds in you jelly. Stir for a few minutes, until the mixture starts to cool, then pour into hot, clean jars for canning. Old jelly jars with their lids work wonderfully for this.
Be careful pouring! I missed the jar and slopped near-boiling sugar and pectin all over my thumb, it's *quite* painful!
Let your jelly stand for one hour in the jars, then put them in the fridge to hasten their setting. Depending on the size of your jars, you should have edible jelly one hour after putting them in the fridge.
The color of you rose petals determines the color of your jelly. With my pink and white primroses, I got a lovely reddish-golden color, and a delicate taste. This jelly complements jasmine tea, as well as lavendar and chamomile, even plain old Lipton.
Lavender Cookies
1/2 cup unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon dried lavender blossoms, finely chopped
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Preheat oven to 375F. In a med. bowl, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla, and lavender: mix well. Combine the flour and baking powder and add to the lavender mixture. Stir until will blended. Drop by teaspoons onto an ungreased cookie sheet and bake eight to 10 minutes or until lightly browned on the edges. Let cookies cool.
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon dried lavender blossoms, finely chopped
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Preheat oven to 375F. In a med. bowl, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla, and lavender: mix well. Combine the flour and baking powder and add to the lavender mixture. Stir until will blended. Drop by teaspoons onto an ungreased cookie sheet and bake eight to 10 minutes or until lightly browned on the edges. Let cookies cool.
Lavender Honey
1 cup dried lavender flowers
1 quart mild flavored honey
Combine the two in an airtight jar and sit on a windowsill in the sunlight for 2 to 3 weeks turning every couple of days. Once brewed warm honey in a double boiler untill honey is runny but not too hot. Using a piece of cheesecloth and funnel pour honey through and squeeze remainder of honey out of lavender through the cloth
1 quart mild flavored honey
Combine the two in an airtight jar and sit on a windowsill in the sunlight for 2 to 3 weeks turning every couple of days. Once brewed warm honey in a double boiler untill honey is runny but not too hot. Using a piece of cheesecloth and funnel pour honey through and squeeze remainder of honey out of lavender through the cloth
Honey & Lemon Balm Tea Biscuits
1 cup butter
1 cup honey
3 eggs
3 cups flour
3 teasp. baking powder
1 tablespoon milk
2 teasp. lemon juice (preferably fresh)
4 sprigs fresh lemon balm, chopped
Thoroughly cream the butter and honey. Add eggs and beat well. Add the dry ingredients, then milk, juice and lemon balm. Drop by spoonfuls on an ungreased baking sheet and bake 8-10 min. at 375.
Substitutions: if using lemon grass, process a 1/2 inch peeled piece in blender or food processor until it mushes. No stringy bits, no chewy bits.
1 cup honey
3 eggs
3 cups flour
3 teasp. baking powder
1 tablespoon milk
2 teasp. lemon juice (preferably fresh)
4 sprigs fresh lemon balm, chopped
Thoroughly cream the butter and honey. Add eggs and beat well. Add the dry ingredients, then milk, juice and lemon balm. Drop by spoonfuls on an ungreased baking sheet and bake 8-10 min. at 375.
Substitutions: if using lemon grass, process a 1/2 inch peeled piece in blender or food processor until it mushes. No stringy bits, no chewy bits.
Orange Calendula Drop Cookies
6 to 8 fresh calendula blossoms
1/2 cup butter, softened
1/2 cup sugar
zest of 2 oranges
2 tablespoons orange juice concentrate
1 teaspoon vanilla
2 eggs
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces almond halves
Rinse calendulas and pull off petals. Cream butter, sugar and orange zest until fluffy. Add concentrate and vanilla. Add eggs and mix until blended.
Sift together flour, baking powder and salt. Blend calendula petals into dry ingredients and add to creamed mixture. Mix well. Drop dough by teaspoonfuls onto greased cookie sheets. Press an almond half into each cookie. Bake at 350F for 12 to 15 minutes or until golden.
1/2 cup butter, softened
1/2 cup sugar
zest of 2 oranges
2 tablespoons orange juice concentrate
1 teaspoon vanilla
2 eggs
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces almond halves
Rinse calendulas and pull off petals. Cream butter, sugar and orange zest until fluffy. Add concentrate and vanilla. Add eggs and mix until blended.
Sift together flour, baking powder and salt. Blend calendula petals into dry ingredients and add to creamed mixture. Mix well. Drop dough by teaspoonfuls onto greased cookie sheets. Press an almond half into each cookie. Bake at 350F for 12 to 15 minutes or until golden.
Calendula Custard
1 pint of milk
1 cup of calendula petals
1/4 teaspoon salt
3 tablespoons of sugar
small piece of vanilla bean
3 egg yolks
1/8 teaspoon of nutmeg
1/8 teaspoon of allspice
1/2 teaspoon of rose water
Pound the calendula petals in a mortar, or crush them with a spoon, and scald them with the milk and vanilla bean. Remove the vanilla bean, and add slightly beaten yolks of eggs, salt, and sugar mixed with the spice. Cook until the mixture coats the spoon. Add rose water and cool. This makes a good sauce for blanc mange. It may be poured into a dish without cooking, and then baked like a custard. Serve with beaten cream, and garnish with calendula blossoms.
1 cup of calendula petals
1/4 teaspoon salt
3 tablespoons of sugar
small piece of vanilla bean
3 egg yolks
1/8 teaspoon of nutmeg
1/8 teaspoon of allspice
1/2 teaspoon of rose water
Pound the calendula petals in a mortar, or crush them with a spoon, and scald them with the milk and vanilla bean. Remove the vanilla bean, and add slightly beaten yolks of eggs, salt, and sugar mixed with the spice. Cook until the mixture coats the spoon. Add rose water and cool. This makes a good sauce for blanc mange. It may be poured into a dish without cooking, and then baked like a custard. Serve with beaten cream, and garnish with calendula blossoms.
Chest Cold Vinegar
1 Large onion (sliced)
1/2 Cup Dried Mullein Flowers
7 Cloves Garlic (crushed)
2 Tablespoons (Crushed or grated) Horseradish
2 Tablespoons Fresh Grated Ginger
2 Tablespoons Honey
Apple Cider Vinegar
Fill jar with layers of these ingredients until full. Then top with Apple Cider Vinegar Refrigerate and use after 24 hrs. Take 2-3 teaspoons of the juice 2-3 times daily. Keeps for 6 Weeks.
1/2 Cup Dried Mullein Flowers
7 Cloves Garlic (crushed)
2 Tablespoons (Crushed or grated) Horseradish
2 Tablespoons Fresh Grated Ginger
2 Tablespoons Honey
Apple Cider Vinegar
Fill jar with layers of these ingredients until full. Then top with Apple Cider Vinegar Refrigerate and use after 24 hrs. Take 2-3 teaspoons of the juice 2-3 times daily. Keeps for 6 Weeks.
Red Pepper Taffy for Sore Throats
1 cup sugar
1 cup light corn syrup
2/3 cup water
1 Tbs cornstarch
2 Tbs butter or margarine
1 teas salt
2 teas butter flavor
1 teas cayenne pepper
In a 2-qt saucepan, combine sugar, corn syrup, water, cornstarch, butter and salt. Cook over medium heat, stirring constantly to 256 degrees on a candy thermometer (or until a small amount of mixture dropped into very cold water forms a hard ball. Remove from heat, stir in butter flavor and cayenne pepper and pour onto a baking sheet. When just cool enough to handle, pull taffy until satiny, light in color and stiff. If taffy becomes too sticky, butter hands lightly. Pull into long strips about 1/2 inch wide. With scissors, cut strips into 1 in pieces. Wrap pieces individually in plastic wrap or wax paper. Chew as needed. Makes about 30 pieces
1 cup light corn syrup
2/3 cup water
1 Tbs cornstarch
2 Tbs butter or margarine
1 teas salt
2 teas butter flavor
1 teas cayenne pepper
In a 2-qt saucepan, combine sugar, corn syrup, water, cornstarch, butter and salt. Cook over medium heat, stirring constantly to 256 degrees on a candy thermometer (or until a small amount of mixture dropped into very cold water forms a hard ball. Remove from heat, stir in butter flavor and cayenne pepper and pour onto a baking sheet. When just cool enough to handle, pull taffy until satiny, light in color and stiff. If taffy becomes too sticky, butter hands lightly. Pull into long strips about 1/2 inch wide. With scissors, cut strips into 1 in pieces. Wrap pieces individually in plastic wrap or wax paper. Chew as needed. Makes about 30 pieces
Anise Tea
l part anise seed or dried anise hyssop leaves or seeds
l part rose hips OR l part dried lemon slices chopped fine OR
1/2 part dried lemon peel cut very fine.
Good hot or cold.
l part rose hips OR l part dried lemon slices chopped fine OR
1/2 part dried lemon peel cut very fine.
Good hot or cold.
Kitchen Witch Legend
Depending where you do your research on the legend or folklore of KITCHEN WITCHES, some materials may tell you KITCHEN WITCHES ARE of German descent, while other might say they are a Norwegian custom handed down from generation to generation. The one thing we can be sure of is that the KITCHEN WITCH is from European decent.
KITCHEN WITCH folklore tells us the kitchen witch is a good witch, making the kitchen a warm, cozy, and comfortable place to be in. She is a gentle, whimsical, loving creature, performing wonderful magic that out tricks the bad witch, who is full of mischief . Therefore, the bad witch looses her power to foil and ruin your cooking. According to ledgend, cakes, breads, and other pastries will rise according to recipes. Milk will not sour or spoil. Cooking pots won't boil over. Toast, potatoes, and rice won't burn. Spices you mix will be perfect, as well as the tea and coffee you serve.
Disclaimer: Any recipes that are made and caused a reaction, I am not responsible for.
KITCHEN WITCH folklore tells us the kitchen witch is a good witch, making the kitchen a warm, cozy, and comfortable place to be in. She is a gentle, whimsical, loving creature, performing wonderful magic that out tricks the bad witch, who is full of mischief . Therefore, the bad witch looses her power to foil and ruin your cooking. According to ledgend, cakes, breads, and other pastries will rise according to recipes. Milk will not sour or spoil. Cooking pots won't boil over. Toast, potatoes, and rice won't burn. Spices you mix will be perfect, as well as the tea and coffee you serve.
Disclaimer: Any recipes that are made and caused a reaction, I am not responsible for.
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