Candy Cane Bath Salts
Ingredients:
3 cups of Epsom salts
3 Teaspoons of Sweet Almond Oil
9 drops of Peppermint Essential Oil
1 drop of red food coloring ( more if you like)
1 drop of green food coloring
To decorate:
several jars with turn lids or cork seals
red, green and white Christmas ribbon
several gift tags shaped like candy canes OR
several candy canes (small ones)
To make the salts separate each of the three cups of salts into three bowls.
Separate each teaspoon of almond oil into three bowls.
Into one bowl of almond oil add the drop of red food coloring, into the
second add the green. Into each of the three bowls of oil add three drops of
peppermint oil. Mix each bowl well. After mixing pour each of the bowls of
oils
and coloring into one of the bowls of salt. This will leave you with a bowl of
green a bowl of red and a
bowl of white scented salts. Let sit for a few hours covered.
To create the candy cane effect layer layers of each color, a layer of red,
a layer of green , a layer of white, over and over until you fill the jar.
Apricot Freesia Tarts
Ingredients For Tart:
1 lb White Glycerin Soap Base
12 Drops Cosmic Color Canary Yellow
11 Drops Cosmic Color Red
1 t. Apricot Freesia FO
Ingredients For “Whipped Cream” Topping:
4 oz White Glycerin Soap Base
º t. Apricot Freesia FO
A “Shake” of Super Sparkle Gold Sparkle DustTM
Melt soap base for tart in a double boiler.
Once melted, add color and fragrance.
Pour into a muffin tin and allow to harden.
Remove from tin.Melt soap base for topping and add a shake of Sparkle
Dust.
With an electric mixer, mix until thick and bubbly.
Spray tarts with rubbing alcohol and spoon the topping onto the tarts while
allowing some to run over tarts.
Top with a dash of Sparkle Dust if desired.
Apple Tart Soap
4oz. Clear, Unscented Glycerine Soap
1 Tablespoon Liquid Soap
1 teaspoon Liquid Glycerine
1/2 teaspoon Apple Fragrance Oil
2 Drops Red Food Color
1/2 teaspoon Ground Cinnamon
Melt soap in small pan over low heat or in a glass cup in the microwave.
Add Liquid Soap and glycerine and stir gently but well. Add fragrance, color
and cinnamon. Stir and let stand a couple minutes, just enough to start to
thicken so when you stir again the cinnamon will be more evenly distributed.
Pour into molds. Allow to set completely (in or out of freezer).
Wrap in plastic wrap or use cellophane candy bags.
Hyderabadi Mutton Spinach Curry
Ingredients:
- 2 1/2 lb Mutton
- 4 Onions
- 3-4 green chillies
- 3 small bunches of Spinach
- 1 cinnamon stick
- 3 cloves
- 2 cardamoms
- 2 tsp chili powder
- 1 tsp turmeric
- Few coriander leaves, chopped
- 2 tbsp ginger-garlic paste
- 2-3 tbsp Oil
- 1/2 cup yogurt
- Salt to taste
Preparation:
- Heat oil in a pan and add cinnamon, cloves, cardamoms. When they
splutter add the onions and green chillies and fry till they become brown in
color. - Add turmeric, ginger-garlic paste and salt.
- Now add mutton, yogurt and chili powder. Put the lid over the pan and
allow it to cook. - Add spinach and again cook for few more minutes.
- Remove it from the stove and garnish with coriander leaves.