Herbal Gifts for the Season

Gratitude takes three forms: a feeling in the heart, an expression in words, and a giving in return. ~John Wanamaker

Herbal gifts are one of my favorite things to give during the holidays. They are such a pleasure to make and give to friends and family. Of course, always keep a little something for yourself!

Lavender Jelly
from Cooking with Lavender by Joyce Ellenbecker

Infusion: Bring 3 cups distilled water to a boil in a non-reactive pan and pour over 1/2 cup fresh lavender flowers or 3 tbsp dried flowers. Steep for 15-20 minutes, strain and save in a non-reactive container for up to 2 weeks.

Jelly: Bring to a full boil, stirring constantly:
2 cups lavender infusion 1/4 cup lemon juice
4 cups sugar

Stir in 1 envelope (3 oz) liquid pectin. Boil 1 minute, stirring constantly. Remove from heat, add food coloring if desired, pour into jars and seal. Store in the refrigerator for up to 1 month. For gift giving, process the jars in a water bath for 5 minutes after sealing with canning lids. After the bath, turn upside down for 5 minutes, then turn right side up and cool.

Handmade Herbal Lotion

Ingredients:
1/8 teaspoon borax
1/4 cup distilled water
1/2 cup sweet almond oil
1 Tablespoon grated beeswax

Combine the borax and distilled water. Set aside. Heat the oil and the beeswax gently until the beeswax is almost melted. Remove from the heat and stir. Heat the borax and water till almost boiling. Slowly pour the borax water into the almond oil mixture while stirring with a wire whisk. Add 4-5 drops of an essential oil such as rose, lavender, rose geranium, or other gentle scents, also whisking it into the mixture. Pour into a container and allow to cool. Makes 8 ounces.

Sock Drawer Sachet
The Herb Companion, October/November 1993

4 tbsp. Lavender
4 tbsp. Thyme
2 tbsp. Lemon balm

Especially nice for a man's drawer or wardrobe, this mixture has a clean, refreshing scent. We've trimmed our small burlap bag with raffia and a cedar acorn hot-glued in position. Recipe makes about 1/2 cup, enough to fill a 3-by-4-inch bag.

Herbal Sachet

2 ounces dried lavender flowers
1/2 ounce dried rose petals
1/2 ounce dried rosemary
1/2 ounce dried mint
1/2 ounce dried thyme
1 ounce dried scented geranium leaves

Blend all ingredients in a large bowl. Place the mixture into a large glass jar or tin and place on a tight fitting lid. Allow the herbs to sit for 2 weeks. Shake a couple times per week. It's also optional to add a few drops of essential oil such as a mixture of lavender and rose to the jar. After the 2 weeks divide the mixture and use for sachets or place in small muslin bags. Enclose the sachets in plastic bags to keep until you are ready to give them away.

On OFL we have more herbal gifts to make:
http://www.oldfashionedliving.com/gifts1.html

~Brenda

Reader's Questions: Growing, Cooking & Cleaning

Not what we say about our blessings, but how we use them, is the true measure of our thanksgiving. ~W.T. Purkiser

I'm popping in today with a few questions and answers. It's been a chaotic fall here at our house between sick kids and busy schedules. The trees have mostly lost their leaves here, and we've gotten most of our outside chores wrapped up. I hope you all have been enjoying your autumn days.

I read your article about growing jade plants. I don't understand about how to water deeper to make the stems stronger. Could you please help? ~Irene

One method that works well for houseplants is to add the water to the soil until it comes through the drainage holes in the bottom of the pot. Set the pot on a plate or in a bowl, sink etc. and in a hour or so, whatever is left can be dumped out. Don't water the plant again until you can stick a finger in the soil and feel the soil is dry again. I know it's hard to water just the right amount, but mainly remember that you want the water to get ALL the way down to the roots, but then drain out and slowly dry, so they are never soggy. If you just water the top of the plant, then the roots won't grow deeply-they will be shallow.

I've been trying to figure out how to get rid of a smell in my dishwasher. Any suggestions? Also, I need to find out how to clean/disinfect a wooden cutting board. It is used only for cutting meats. ~Pat

You can run a 1/2 cup of bleach or 1 cup white vinegar through your dishwasher by pouring it in the bottom, then running a cycle. But first reach down in the bottom and make sure there is nothing lodged. Also scrub the rubber seal that is around the edge. You can also pour a cup of baking soda in the bottom and run that through a cycle. Does your dishwasher have a trap? Some do, so get out the manual and check for that.

You can use a mixture of bleach and water to disinfect wooden cutting boards. Allow it to sit for 4 or 5 minutes then rinse well. You can also stick it in the microwave for 5-10 minutes on high to kill bacteria. Use 2 tablespoons bleach to a quart of water as a solution for sanitizing. Wash with soapy water, rinse, soak in the solution and rinse again, then wipe dry.

On a side note: some very good, reliable universities have done studies showing that hardwood cutting boards are just as safe as plastic boards, and in some case more safe, as long as they are sanitized properly.

I am interested in using natural things for coloring my cooking and baking and wondered if you had any tips on using pureed beets for color and moistness in baking. ~Sandy

This recipe uses pureed beets, so it will give you an idea of how to use them. Five medium sized beets will give you about 2 cups of the puree.

Chocolate Beet Cake

Ingredients:
3 ounces semi-sweet chocolate
1 cup oil
1 3/4 c. sugar
3 eggs
2 cup cooked pureed red beets
1 tsp. vanilla extract
2 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
confectioners' sugar

Preheat the oven to 375 degrees. Melt the chocolate with 1/4 cup of the oil in the top of a double boiler over hot water. Cream the sugar and the eggs in a large bowl until light and fluffy. Slowly beat in the remaining oil, the pureed beets, the chocolate mixture and vanilla. Sift the flour with soda and salt, then slowly stir into the batter. Pour into a greased or buttered bundt pan. Bake about 1 hour or until cake tests done. Allow cake to cool a on wire rack about 15 minutes before removing from the pan. Sprinkle the top with the confectioners' sugar.

On OFL we have tips and questions on baking a Red Velvet Cake:
http://www.oldfashionedliving.com/redvelvet.html

~Brenda

Wordless Wednesday: Fun in the Leaves

Organize Your Seasonal Home Decorating

I don't spend a lot of money decorating my home. Many people don't want to spend the time or money to decorate with the seasons, but over the years I have learned some ways to creatively seasonally decorate that have cost little or next to nothing.

Because I work a lot, I don't spend very much time decorating my home. When I'm updating my home to a new seasonal theme, I don't spend more than a couple of hours arranging and rearranging to get a nice seasonal effect. Here are some of the ways I've learned to organize my seasonal accessories:

- I store my seasonal decorations in several large stackable Rubbermaid containers: two for Christmas, one for Easter/spring, and one for autumn/Thanksgiving. When I'm ready to change themes, I get out the one(s) to put things away in, dust or otherwise clean the area(s) where the new decorations will sit, and then get out the new decorations. The storage containers get put back away, and everything is still organized for next season. Make sure you mark the containers in some way to know which one is which. Color coding them buy buying different colored containers works well.

- You will inevitably forget to put something away and stumble across it when you're cleaning another day. In each bathroom I have a corner of a closet shelf reserved for miscellaneous seasonal decorations. Or if someone gives you a seasonal gift you don't have anywhere else to put at the moment, this is a good place to put it.

If you find the task of re-decorating your entire home overwhelming, look for certain areas of your home that would be good for displaying seasonal decorations. In my home the kitchen, dining room, and living room are the focal areas of our home. There are certain areas where I concentrate when decorating for the seasons:

- Kitchen: I don't do a lot of seasonal decorating in the kitchen, but there are a couple of easy things you can do to liven it up a little. Seasonal dish cloths and hand towels are really cute, as well as seasonal floor mats. If you use the towels for decoration only, like hanging from your oven door handle, they will still be nice for the next year. Seasonal refrigerator magnets are also easy to update.

- Dining Area: Our dining room table is the focal point of our dining room. We have a long oak table that is great for seasonal decorating. A table runner makes a nice seasonal addition. I have one made out of Easter fabric for spring, a floral one for summer, and one of Christmas fabric. I just need to get one for autumn. You can accessorize with seasonal place mats, napkins, and napkin rings. These you can make yourself or pick up at yard sales or clearance sales off-season. I also like to decorate the center of the table for the season. A lot of times I will use a vase of seasonal flowers. For autumn I have a vase of artificial fall foliage. I accent the vase with Indian corn, gourds, and artificial fall leaves.

- Living Room: The main areas of the living room I concentrate on are the fireplace mantel and hearth, a corner curio shelf, and the entertainment center. I lay a garland across the top of the entertainment center that can be changed with the seasons: fall foliage for autumn, flowers for spring and summer, and evergreens for winter. On the shelves of the entertainment center and the curio shelves I rotate my seasonal knickknacks. The last place I decorate is the top of the piano. Sometimes I just decorate with houseplants and photographs, but it is also a great place to showcase collections, like my angels at Christmas or my bunny village in the spring. I also have a piece of fabric draped over the piano that I can change with the seasons.

- Other: Window clings are great for any season. Door wreaths can also be rotated any time of year. My grapevine wreath goes up in the autumn and is soon replaced by my Christmas wreath. You could have one for every season. Although I don't have one yet, a lot of people have seasonal flags or banners displayed outside of the house. These you could buy or make yourself.

These are just ideas to get in the mood of seasonal decorating. Learning to bring the outdoors indoors can be fun--there are many easy, inexpensive ways you can change the look of your home to get in tune with the seasons.

Copyright 2002 Rachel Paxton
Rachel Paxton is a freelance writer and mom who is the author of the Creative Homemaking Recipe of the Week Club Cookbook, a cookbook containing more than 250 quick easy dinner ideas. For recipes, tips to organize your home, home decorating, crafts, and frugal family fun, visit Creative Homemaking .

Friday Recipes: Stuffing

The following recipes can be used for to stuff any poultry you may be serving for the holidays, or you can bake them for 30-45 minutes in a casserole dish. I would be sure to add a little extra moisture to each one if you do this since it won't have the moisture of the poultry. Be sure to cover the casserole dish too.

~Herbed Bread Stuffing~

1/2 cup chopped celery with leaves
1/4 cup finely chopped onion
1/3 cup margarine or butter
3 cups soft bread cubes (about 5 slices)
1 tsp. fresh sage leaves (1/2 tsp. dried)
1/4 tsp. salt
1 tsp. fresh thyme (1/4 tsp. dried)
1/8 tsp. pepper

Cook Celery and onion in margerine or butter in skillet, stirring occasionally, until onion is tender. Stir in about 1 cup of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff before roasting your choice of fowl, or cook 30-45 minutes in casserole dish.

Oyster Dressing

1 1/2 cups each chopped onions and celery
2 tablespoons chopped parsley
1 cup butter
2 tablespoons poultry seasoning
1 tsp. salt
3/4 tsp. pepper
16 cups day old bread cubes, light toasted in skillet
1 quart shucked oysters, drained (reserve liquid)

In large heavy skillet saute onion, celery and parsley in butter until tender but not brown. Add seasonings. Stir over low heat for 2 minutes. Place bread cubes in large bowl; stir in sauteed vegetables. Chop oysters coarsely. Toss gently with bread mixture. Add some reserved oyster liquid if dressing seems dry. Makes 16 cups, enough for a 14 to 16 pound turkey.

Almond Apple Stuffing

2 cups chopped Granny Smith apples
1 1/2 cups sliced almonds
3/4 cup chopped onions
3/4 cup chopped celery
4 Tablespoons butter or margarine
1 tsp. cinnamon
1/2 tsp. poultry seasoning
1/4 tsp. salt
6 cups whole wheat bread, cubed
1 cup raisins
1 egg, lightly beaten
1/3 to 1/2 cup apple cider or juice

Saute apples, almonds, onion and celery in butter for 5 minutes, stirring. Remove from heat. Stir in seasonings. Toss together with bread cubes and raisines; add apple mixture. Stir egg in 1/3 cup apple cider; toss into bread mixture. Add more cider if moister stuffing is desired. Will stuff a 15 to 20 pound turkey, or two large roasting chickens. Makes 10 cups. Recipe can be halved, but still use 1 egg.

A Tropical Stuffing

1 16 ounce loaf bread
1 15 ounce can pineapple chunks in own juice, drained
1 cup chopped celery
1 small onion, diced
1 8 ounce can water chestnuts, drained
1/2 cup slivered almonds, toasted
1/2 cup raisins
1 1/2 tsp. sage
1 tsp. poultry seasoning
1/8 tsp. pepper
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 14 1/2 ounce chicken broth

Cut bread into 1 inch cubes. Place in a large bowl. Add pineapple, celery, onion, water chestnuts, almonds and raisins. Set aside. In a small bowl, stir seasonings with broth. Pour broth evenly over dry ingredients. Toss. Stuff a 10 pound bird just before baking. Makes 2 quarts.

Wordless Wednesday: Last Colors of Fall

Herb Tips: Storing and Using Fresh Sage

Thanksgiving Day comes, by statute, once a year; to the honest man it comes as frequently as the heart of gratitude will allow. ~Edward Sandford Martin

I received this question in our email at OFL and thought I would answer Linda, and also give you all some tips and a recipe using fresh sage. If you don't grow it, look in the produce section of your grocery store. Usually they sell smaller amounts of fresh herbs like sage and thyme.

I have already picked off the leaves of my sage. At this point, is there a way to dry the leaves? ~Linda

Yes, you can dry the leaves in the lowest setting on your oven. Watch it carefully, remove when dry and allow them to cool. When they are cool you can store them in a container or resealable plastic bag. Crumble them as you need them, rather than beforehand. You can also freeze sage leaves whole, then mince them right from the freezer when you need them. It's an easy herb to work with.

You can add fresh or frozen sage to potatoes sauteed with onions. Boil them lightly until just tender, cool slightly, then slice and saute in olive oil with the 5 or 6 leaves. Season with salt and pepper.

You can also add minced fresh, frozen or dried to corn muffins, cheese biscuits, scones or corn bread.

Butter Sauce With Sage

Use this sauce on lamb, poultry or vegetables.

5 tablespoons butter
2 tablespoons fresh sage, finely minced
1½ cups chicken stock
¼ cup white wine

Saute the butter until it JUST begins to brown. Add the chicken stock, wine and the sage except for 1 tsp. to set aside. Continue to cook this until it reduces to about a 1/2 cup. Drizzle over vegetables or meat, then sprinkle each serving with a tiny bit of the remaining sage.

You can also find more recipes on OFL for sage:
http://oldfashionedliving.com/sage.html