*photo by Peter Derooij
Sunday, June 28, 2009
Lavender Rhubarb Jam
The following recipe comes from Straight From the Farm where they
adapted it from Tigress in a Jam
6 C. rhubarb, finely chopped
2 ½ C. granulated sugar
2 lemons
5-8 fresh lavender sprigs (or 2-6 drops of food grade Lavender Essential Oil)
7 oz. wildflower honey
Wash the rhubarb thoroughly and cut any thick stalks in half lengthwise. Finely chop rhubarb and measure out six cups into a large ceramic bowl. Add sugar, juice of one lemon, and the florets only of the lavender. Stir gently to make sure all the rhubarb is coated and the sugar is not sitting at the bottom of the bowl. Cover with a plate or foil and set in the fridge to macerate overnight.
The next morning, place one or two small plates in the freezer for later use. Gather five small jam jars and sterilize either in the dishwasher or by place a small amount of water in the bottom of each one an microwaving them for 3 minutes on high. Empty out any remaining water and set aside. Meanwhile, place the lids in a shallow pan, covered with water, and simmer on the stove until ready to use.
Place the rhubarb mixture in a fine mesh strainer and collect juice in a non-reactive (stainless steel) pan. Add honey and bring the liquid to a boil. Skim any foam that collects on top and continue boiling until it is very hot and steaming, about 4-5 minutes.
Add the rhubarb mixture to the liquid in the pan and return it to a boil, carefully skimming any foam that gathers on top. Add juice of the other lemon and continue cooking at a boil for 5-6 minutes, stirring and skimming as needed.
Take jam off heat and use a potato masher to break up any remaining solid pieces of rhubarb. Check the set of the jam by taking a plate from the freezer and dropping a small spoonful of jam on it and let it sit for a moment. Pass a finger through the middle of the jam. If it is set, there will be a clear line left behind. If the jam runs back together, return the pot to the heat and boil for another minute or two and try the “set test” again with a fresh plate from the freezer. Repeat as needed to get the jam to set.
Remove the simmering lids from the stove and drain off the water. Put a sterilized jar in a small bowl (to catch any drips and to protect your hands from the heat) and ladle hot jam into it. Wipe the rim and threaded mouth clean before screwing on the lid. Turn upside down to cool and repeat until all jam is in jars.
After an hour or two, turn jars up right and let cool completely. Check to see if lids sealed by pressing on them. If they give or pop, they are not sealed and must be stored in the fridge. If they have sealed, store in a cupboard. This makes a small batch so I did not bother to process them in a hot water bath. If you wish to make larger batches or store for a long length of time, follow these instructions.
(makes 4-5 half pint jars)
Monday, May 25, 2009
Recipe for Mini Lavender-White Choc Pavlovas
Another fantastic recipe using lavender. Go right to the site to get the recipe:
http://technicolorkitcheninenglish.blogspot.com/2009/04/lavender-and-white-chocolate-mini.html
Fragrant Blessings,
Loretta Weimer
Ind. Dist. #834228
Young Living Essential Oils
Recipe for Orange-Lavender Crisps
Another blessing from my Google feed:
Orange and Lavender Crisps
From The Great Big Cookie Book
1/2 cup sugar
1 - 1 1/2 teaspoon dried lavender OR 4 drops of food-grade lavender essential oil
2 teaspoons orange zest
1 stick unsalted butter, at room temperature
1 1/2 teaspoons orange extract diluted in 1 1/2 teaspoons water (or 4 drops of food-grade orange essential oil)
1/8 teaspoon salt
1 cup all-purpose flour
Place the first three ingredients into a food processor and process on high until everything is finely minced and the lavender and zest are distributed throughout the sugar. Set aside.
Cream the butter in a large bowl with an electric mixer (or standing mixer) then add the sugar and continue to mix on medium speed until light and fluffy. Beat in the orange extract and the salt, then stir in the flour gently.
Oven preheated to 375F, 2 cookie sheets, ungreased
Wrap dough in plastic wrap and refrigerate for 1-2 hours until firm.
Roll the dough out on a lightly flour surface, to about 1/8" thick. cut into small cookies (I used a 1 1/2" flower, as you can see) and place on the baking sheets. Bake in the center of the oven for 7 - 9 minutes, until golden but not too browned.
Let cool on the pan for about half a minute, then transfer to cooling racks to finish.
*This recipe was published by Andrea at cooking-books.blogspot.com
Fragrant Blessings,
Loretta Weimer,
Young Living Essential Oils
Ind. Dist. #834228
Orange and Lavender Crisps
From The Great Big Cookie Book
1/2 cup sugar
1 - 1 1/2 teaspoon dried lavender OR 4 drops of food-grade lavender essential oil
2 teaspoons orange zest
1 stick unsalted butter, at room temperature
1 1/2 teaspoons orange extract diluted in 1 1/2 teaspoons water (or 4 drops of food-grade orange essential oil)
1/8 teaspoon salt
1 cup all-purpose flour
Place the first three ingredients into a food processor and process on high until everything is finely minced and the lavender and zest are distributed throughout the sugar. Set aside.
Cream the butter in a large bowl with an electric mixer (or standing mixer) then add the sugar and continue to mix on medium speed until light and fluffy. Beat in the orange extract and the salt, then stir in the flour gently.
Oven preheated to 375F, 2 cookie sheets, ungreased
Wrap dough in plastic wrap and refrigerate for 1-2 hours until firm.
Roll the dough out on a lightly flour surface, to about 1/8" thick. cut into small cookies (I used a 1 1/2" flower, as you can see) and place on the baking sheets. Bake in the center of the oven for 7 - 9 minutes, until golden but not too browned.
Let cool on the pan for about half a minute, then transfer to cooling racks to finish.
*This recipe was published by Andrea at cooking-books.blogspot.com
Fragrant Blessings,
Loretta Weimer,
Young Living Essential Oils
Ind. Dist. #834228
Recipe for Lemon-Lavender Pound Cake
I gotta say I love my Google feed-- that's where this and other recipes originate.
Lemon and dried lavender flowers make this pound cake deliciously different.
Ingredients:
* 8 ounces (1 cup) softened butter
* 2 cups granulated sugar
* 5 large eggs
* 3 cups cake flour, stir before measuring
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 8 ounces sour cream, light or full fat
* 1 1/2 tablespoons dried lavender flowers OR 4 drops of food-quality Lavender Essential Oil
* juice and zest of 2 lemons, about 5 to 6 tablespoons juice and 1 tablespoon finely grated zest
* ***Glaze***
* juice of 1 lemon, about 2 1/2 tablespoons
* 2 teaspoons dried lavender flowers
* 1 to 2 tablespoons hot water
* 1 cup confectioners' sugar
Preparation:
Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.
Cream butter with granulated sugar until light. Beat in eggs, one at a time, beating well after each addition.
Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat until well blended. Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Beat in the remaining flour mixture until smooth and well blended.
Fold in the 1 1/2 tablespoons of dried lavender flowers and the juice and zest of 2 lemons. Spoon into the prepared baking pan.
Bake for 50 to 60 minutes, until a toothpick inserted in center comes out clean.
Make Glaze:
Heat lemon juice (juice of 1 lemon) and 2 teaspoons lavender flowers in the microwave or on stovetop. Strain out flowers; set juice aside and discard the flowers.
In a bowl, combine the confectioners' sugar, hot lemon juice, and enough hot water to make a good drizzling consistency. Drizzle over the cooled (can be slightly warm) cake.
*This delicious recipe was published by Diana Rattray at About.com: Southern Food
Fragrant Blessings,
Loretta Weimer
Ind. Dist. #834228
Young Living Essential Oils
Lemon and dried lavender flowers make this pound cake deliciously different.
Ingredients:
* 8 ounces (1 cup) softened butter
* 2 cups granulated sugar
* 5 large eggs
* 3 cups cake flour, stir before measuring
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 8 ounces sour cream, light or full fat
* 1 1/2 tablespoons dried lavender flowers OR 4 drops of food-quality Lavender Essential Oil
* juice and zest of 2 lemons, about 5 to 6 tablespoons juice and 1 tablespoon finely grated zest
* ***Glaze***
* juice of 1 lemon, about 2 1/2 tablespoons
* 2 teaspoons dried lavender flowers
* 1 to 2 tablespoons hot water
* 1 cup confectioners' sugar
Preparation:
Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.
Cream butter with granulated sugar until light. Beat in eggs, one at a time, beating well after each addition.
Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat until well blended. Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Beat in the remaining flour mixture until smooth and well blended.
Fold in the 1 1/2 tablespoons of dried lavender flowers and the juice and zest of 2 lemons. Spoon into the prepared baking pan.
Bake for 50 to 60 minutes, until a toothpick inserted in center comes out clean.
Make Glaze:
Heat lemon juice (juice of 1 lemon) and 2 teaspoons lavender flowers in the microwave or on stovetop. Strain out flowers; set juice aside and discard the flowers.
In a bowl, combine the confectioners' sugar, hot lemon juice, and enough hot water to make a good drizzling consistency. Drizzle over the cooled (can be slightly warm) cake.
*This delicious recipe was published by Diana Rattray at About.com: Southern Food
Fragrant Blessings,
Loretta Weimer
Ind. Dist. #834228
Young Living Essential Oils
Lavender Shortbread Recipe
Shortbread
Recipe from the Short and Sweet Dessert Deck by Gale Gand
8 tablespoons (1 stick) cool unsalted butter, cut into pieces
¼ cup plus 2 tablespoons sugar
1 cup all-purpose flour
¼ cup cornstarch
¼ teaspoon salt
2 tablespoons dried or fresh lavender flowers OR food-safe Lavender Essential Oil (4 drops)
Heat the oven to 350 degrees F. Cream the butter until soft in a mixer fitted with a paddle attachment. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out.
Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment. To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. (Or, press the dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork, or use a pique-vite (dough docker) if you’ve got one, to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar.
Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar. Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 ½ inch by 3-inch bars. Let cool completely in the pan. Remove from the pan and store in an airtight container for up to 1 week. (Yield - 15 bars)
Thanks to Chris Arpant who posted this recipe at JustBaking.net
Fragrant Blessings,
Loretta Weimer,
Young Living Essential Oils
Ind. Dist. #834228
Recipe from the Short and Sweet Dessert Deck by Gale Gand
8 tablespoons (1 stick) cool unsalted butter, cut into pieces
¼ cup plus 2 tablespoons sugar
1 cup all-purpose flour
¼ cup cornstarch
¼ teaspoon salt
2 tablespoons dried or fresh lavender flowers OR food-safe Lavender Essential Oil (4 drops)
Heat the oven to 350 degrees F. Cream the butter until soft in a mixer fitted with a paddle attachment. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out.
Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment. To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. (Or, press the dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork, or use a pique-vite (dough docker) if you’ve got one, to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar.
Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar. Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 ½ inch by 3-inch bars. Let cool completely in the pan. Remove from the pan and store in an airtight container for up to 1 week. (Yield - 15 bars)
Thanks to Chris Arpant who posted this recipe at JustBaking.net
Fragrant Blessings,
Loretta Weimer,
Young Living Essential Oils
Ind. Dist. #834228
Wednesday, May 06, 2009
The Newest Wonder from the Rainforest
Copaiba, Young Living's exclusive oil sourced in Brazil, boasts a rich history of providing relief from joint and stomach discomfort.* Native healers traditionally used copaiba's topical benefits to reduce skin irritations and soothe insect bites,* and today Young Living harnesses its power in an all-new essential oil single.
Learn more about copaiba.
Copaiba Essential Oil
Copaiba
Item No. 3431 15 ml bottle
Wholesale: $39.75 USD
Preferred Customer Price: $46.03 USD
Customer Price: $52.30 USD
*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose,
treat, cure, or prevent any disease.
*Modern scientific research has not yet validated these historic usages.
Learn more about copaiba.Copaiba Essential Oil
Copaiba
Item No. 3431 15 ml bottle
Wholesale: $39.75 USD
Preferred Customer Price: $46.03 USD
Customer Price: $52.30 USD
*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose,
treat, cure, or prevent any disease.
*Modern scientific research has not yet validated these historic usages.
Wednesday, April 22, 2009
April Showers and the Essential 7™ Kit
At Young Living, April Showers Bring FREE Product!
This April let Young Living shower you with the benefits of the on-the-go Essential 7™ kit! Containing lavender, peppermint, lemon, Joy™, PanAway®, Peace & Calming®, and Purification® essential oils and oil blends, this take-anywhere kit is the perfect pack for every home and every body!
To qualify for your free Essential 7 kit, you just need to spend 195 PV or more on a single order between April 15, 2009, and May 31, 2009. Simply increase your monthly order to 195 PV or more and Young Living will automatically send you a FREE Essential 7 kit! To learn more about this promotion go here and click on "Special Offers" in the top bar.
* Offer valid from April 15, 2009, through May 31, 2009.
* Spend 195 PV or more on a single order and receive one Essential 7 kit.
* Limit one Essential 7 kit per order.
* Offer valid on all 195 PV orders. No limit on qualifying customer orders.
* Offer available to Young Living distributors, customers, and preferred customers in US and Canada only.
* Valid on phone, Essential Rewards, and web orders only.
* Offer does not apply to IVR orders.
* PV not earned for free product.
Fragrant Blessings,
Loretta Weimer
Independent YLEO Dist. #834228
Young Living Essential Oils
Sunday, April 19, 2009
Lavender Cupcake Recipe
I got this wonderful recipe from my Twitter feed.** My grandkids would love it!
Lemon Lavender Cupcakes
# 1 1/2 cups whole wheat pastry flour
# 1/2 teaspoon baking soda
# 1/2 teaspoon baking powder
# 1/2 teaspoon salt
# 1/2 cup softened butter
# 1 cup evaporated cane juice or rapadura
# 3 eggs
# 2 tablespoons buttermilk
# 1 teaspoon vanilla
# 4 drops pure lemon EO
# 2 tablespoons lavender flowers or a couple of drops of pure Lavender EO
Mix together the flour through the salt. In a new bowl cream together the butter and the sugar. Add the eggs, one at a time and fully incorporate each one before adding another. Add the buttermilk, extracts, lemon juice and lavender flowers. Mix well. Add the wet ingredients to the dry ingredients and mix until no lumps remain.
Pour into individual cupcake liners and bake for 25 minutes at 350 degrees F. Let them cool on a wire rack.
Make an icing from 1 cup powdered sugar and 2 tablespoons milk or buttermilk. Add more lavender flowers to the icing. Spread it over the cupcakes and let it set up before eating.
Fragrant Blessings,
Loretta Weimer
Independent YLEO Dist. #834228
Young Living Essential Oils
**http://sustainableeats.wordpress.com/2009/04/18/lemon-lavender-cupcakes/
Lemon Lavender Cupcakes
# 1 1/2 cups whole wheat pastry flour
# 1/2 teaspoon baking soda
# 1/2 teaspoon baking powder
# 1/2 teaspoon salt
# 1/2 cup softened butter
# 1 cup evaporated cane juice or rapadura
# 3 eggs
# 2 tablespoons buttermilk
# 1 teaspoon vanilla
# 4 drops pure lemon EO
# 2 tablespoons lavender flowers or a couple of drops of pure Lavender EO
Mix together the flour through the salt. In a new bowl cream together the butter and the sugar. Add the eggs, one at a time and fully incorporate each one before adding another. Add the buttermilk, extracts, lemon juice and lavender flowers. Mix well. Add the wet ingredients to the dry ingredients and mix until no lumps remain.
Pour into individual cupcake liners and bake for 25 minutes at 350 degrees F. Let them cool on a wire rack.
Make an icing from 1 cup powdered sugar and 2 tablespoons milk or buttermilk. Add more lavender flowers to the icing. Spread it over the cupcakes and let it set up before eating.
Fragrant Blessings,
Loretta Weimer
Independent YLEO Dist. #834228
Young Living Essential Oils
**http://sustainableeats.wordpress.com/2009/04/18/lemon-lavender-cupcakes/
Thursday, April 02, 2009
Refresh Your Lips!
Grapefruit Lip Balm
The lip balm trio is now complete! Our rejuvenating Grapefruit Lip Balm joins lavender and Cinnamint™ to provide you another natural option for maintaining healthy lips. Offering a plant-based way to nourish and refresh the lips, ingredients like vitamin E, jojoba oil, and wolfberry seed oil join forces with Young Living Therapeutic Grade™ grapefruit essential oil to keep lips supple!
Many people look to weekly facials, daily skin scrubs, and other skincare products to keep their face healthy and glowing. But with all the attention going to the rest of the face, the lips are often forgotten! With the introduction of Grapefruit Lip Balm to Young Living's trio of lip care, your lips can stay healthy and protected with:
* Jojoba oil: Known for its skin-softening properties which can prevent lips from dehydrating.
* Wolfberry seed oil: Renowned for its moisturizing and skin conditioning properties.
* Rosehip oil: Excellent for maintaining the natural moisture balance in skin.
* Vitamins E: Works its antioxidant magic as an essential ingredient in the lip balm base.
* Grapefruit essential oil: Refreshes tired, dry lips.
Don't forget your lips! Refresh them with the NEW Grapefruit Lip Balm!
Item No. 5178
Preferred Customer price: $4.34 USD
Customer Price: $4.93 USD
Learn more about Young Living's refreshing trio of lip balm products.
Fragrant Blessings,
Loretta Weimer
Independent YLEO Dist. #834228
Young Living Essential Oils
Tuesday, March 17, 2009
Knights of St. Patrick-- Irish Air
I couldn't find any genuine Irish essential oil (bog butter would do it, no?) but I found a bunch of lovely "airs" on Youtube and thought that they captured that light and airy quality that we look for in something like an essential oil...ho ho ho... very healing, as well...
Have a great St. Patrick's Day!
Fragrant Blessings,
Loretta Weimer
Independent YLEO Dist. #834228
Young Living Essential Oils
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