Whip this up~Homemade Body Butter!

For a long time now I have been trying to make our own lotions, lip balms, herbal remedies, and natural cleaners.  I think I just may have a recipe for body butter that is close to AWESOME! I have been using this now for almost a year and I have to say it is wonderful. It goes on silky and it does take a bit to absorb into your skin, but what your left with is very nourished and hydrated skin. There are so many nasty ingredients in today's lotions and creams-give this a try for a much healthier alternative. Now I am not sure that making your own body butter or lotion was a happening thing in the 1950's or 1960's, but it is a smart gal of today that recognizes that we have gotten away from healthy ingredients in our cosmetics these days. So give it a whirl. Whip some up. I will stop now. 

This recipe uses raw organic shea butter which tends to have a greasier consistency in my opinion. With all that being said, I don't want to discourage you before we get out of the gate here, shea butter is extremely moisturizing. My teenage daughter suffers from very dry skin in the winter months, very dry. This one has answered my prayers in regards to a formula to help. Of course, I could resort to some over the counter brands which would heal faster, but the junk in them is really astonishing. I don't need to give my kids toxic ingredients, thank you very much!

Body butters have a light consistency and are really fun to mix up. You can use all kinds of essential oils in them, however check some reputable books to see which ones are beneficial together. Don't be scared to try this, super easy and I guarantee once your hooked you'll be making all your cremes.

Without further ado:

Gather all your supplies. I am including my choice of essential oils. The original recipe does not use the same combo and a couple of steps are a bit different.

• 1 cup organic raw shea butter (solid)
• 1/2 cup coconut oil (solid) 
• 1/2 cup almond oil (liquid)
• essential oils-tangerine, rosemary, peppermint

*all your supplies can be purchased from Amazon or Mountain Rose Herbs. The brands I have shown in the picture are very reputable and great quality for this project.

Using the double boiler method add your shea and coconut oil and melt. I have put a glass heatproof bowl inside simmering water. Don't fill the water too high, best to keep a kettle hot and add water as it evaporates. You don't want splashes of water in your oils. Stir with a spoon here and there to incorporate.

When the oils have melted remove from the heat bath and allow to sit for 30 minutes or so until cooled down.

When cooled down add your almond oil and give it a stir.  

Pop the mixture into your freezer.  Check at 15 minutes, in case your freezer runs super cold. Your not looking for solid. It needs to solidify like the picture below. One way to tell is to poke your clean finger into the middle. See my little indentation there? While it needs to be solidified, you should still be able to indent a finger into the mix quite easily. If it isn't cold enough it won't whip up. Yet, you don't want it frozen solid-no,no,no.

Now you will start whipping and whip it good! I had scored a portable beater at the thrift store, but alas, my thrift store find ones finally gave up the ghost, so I will hunt down another one--I like to save the Kitchen Aid for um....food, ya know.

Once the butter starts looking like frosting I add in my essential oils. Shea butter has a strong scent so I found I needed: 20 drops Rosemary, 20 drops Tangerine, and 10 drops Peppermint. Start slow and you can always add more. Just whip some in then take a little sample and rub it into the back of your hand. Not strong enough? Add more, usually in increments of 5 is my general rule. Whip after each addition.

There you go you talented gal--you just made body butter! And you made about 2.5 cups of it so store in glass mason jars. I like this size HERE. You can buy fancier jars of course, but this size works for little gifts and for leaving in a few rooms of the house. Pretty them up anyway you want!

 This recipe was adapted from Rawmazing. 

My husband is having a grand time slathering it on my feet and giving me a massage, just ask him! For my daughter's dry hands I have her put this on throughout the day and at night lay it on a bit heavier and sleep with gloves. You can do this with the feet too--just put socks on , not gloves, but you knew that , right?

Oh yes, and my lawyer wants me to go over the fine print--this recipe is not used in any way to treat an ailment and I am not handing out medical advice. If you have allergies use common sense and do a patch test before trying anything new.

ENJOY!!!

*This post linked up to The Scoop~

HOMEMADE ITALIAN GRAVY

You might be wondering if I got the name of the post wrong, this isn't gravy this is sauce! Well, yes, and no. See, if your Italian it's gravy---the staple of the peasants my grandmother used to say and she hailed from Calabria.  But most Americans refer to it as sauce.

There was always a big pot of gravy on the stove Saturday's, simmering away for Sunday dinner. The smell of it cooking is heavenly! The meatballs and sausage were cooked right in the gravy and if Nana had a pork chop or slice of sirloin hanging around that was thrown in also.  You were also encouraged to "boon" a piece of Italian bread in that big pot too.  That's what we grew up doing, booning thick slices of fresh, crusty Italian bread in the gravy. We didn't snack on cookies or cakes, we got a bowl of gravy and bread or you had fruit.  Sadly, I know a lot of gals who can't make a pot of gravy and wouldn't consider trying with all the commercial brands on the market. I am guilty of grabbing a jar or two also, but always Classico Four Cheese; this is the closest to my grandmother's recipe as I can get.  Making a pot of gravy saves tons of money and guarantees an easy meal at your fingertips as it freezes  exceptionally well.

Hope you'll try making pasta gravy from scratch! Enoy the recipes, they are from the old country as my grandmother would say:-)

Calabrese Italian Gravy

2 -28 cans crushed tomatoes

2-28 cans tomato puree

2.5 cans of water--use the 28oz size cans for this

2-8oz can tomato paste

6 cloves garlic, chopped rough

2lbs sweet or hot sausage, cut each link into 3 pieces

1 cup red wine, cabernet or merlot

1/4 cup olive oil

4 cups parm/romano cheese grated or more if you like it cheesey

S&P to taste

2 teaspoon crushed red pepper flakes

1 tablespoon oregano

1 tablespoon basil

4 basil leaves

1/4 cup garlic powder

2 tablespoons sugar

*You can adjust spices to how you like it adding more or less. Also, for a thicker gravy add more tomato paste, for thinner use more water.  All what you like!

Preparation:

In a large stockpot heat the pan on med heat. When the pan is hot add the olive oil and the garlic and sausage quickly. *Hot pan, cold oil, foods won't stick!  Turn the temp down a bit and brown the sausage and garlic then add the wine. Don't let the garlic burn. Let simmer for 5 minutes and add the tomatoes , water and paste. Stir to combine good and add all the rest except add your cheese last. Turn the temp to med/low about 4-5 on electric and cover partially and let simmer. Now you will add the meatballs...

Meatballs:

2 lbs ground chuck/hamburger

2 lbs of ground pork or pork/veal mix

1 cup Italian flavored bread crumbs

1/4 cup dried onion flakes

2 eggs

1.5 cups milk

S&P to taste

1.5 cups Parmesan cheese

1/8 cup garlic powder

1 TBSP basil

1 TBSP oregano

1 TBSP parsley

Mix this all together. Form into balls the size you would like and drop in the pan. If your pan isn't large enough to hold all the balls you can bake some in a 350 oven for 20 minutes and add to the gravy later.   Simmer all this for about 6 hours stirring every 20-30 minutes or so. Adjust seasonings and cheese as the gravy cooks. Serve over pasta, make pizza, grinders or boon that bread in a nice bowl of gravy!!!

*After the gravy has cooled you can freeze in ziploc bags or whatever you like to store in. This is a great way to get a few meals ahead and have light cooking duty some eves.  Or, if you get called to make a meal for someone who is sick, or needs help, you can say yes with a smile and no stress:-)

 Let me know if you have any questions, be glad

 to answer them.

Do You Set The Table?

In the 1950's most homemakers set the table properly for each and every meal. A set of every day dishes was used for the weekly meals, while the special china was reserved for Sundays and celebrations.  Even the most modest of homes had a set of china.

The collection of china was a must for the new wife and homemaker. Sadly, the tradition of china has fallen by the wayside! Yet, the hunt for vintage china and day dishes seems to be on the rise. The popularity of the 1950's and 1960's day dishes are quite sought after.

The 1950's homemaker of Donna Reed's time took great pride and accomplishment in setting a lovely table, not only for holidays and celebrations, but for every day. And often, the evening  meal was served in the dining room, while breakfast and lunch were dined on in more of a nook or smaller table, not so fancy.

Keeping ones dishes and glassware sparkling was indeed a priority. I remember my Nana washing all her serving pieces in piping hot water. No dishwasher back then. 

I fondly remember a dining set like the one in red, but my Nana had one in black. By the time I came along it was relegated to the basement, where the summer kitchen was. Did you know these are being manufactured again? Yes, if your in love with all things vintage you can indeed purchase one for your retro kitchen!

This table setting is a bit more my taste. I love the old book pages used as place mats. I think I may have found a way to laminate them, so as to not throw them away. The use of the old blue canning jar adds a vintage chic flair don't you think?  Love the cocktail cups by each plate. I wonder if fruit cocktail would be served, or perhaps a scoop of sherbet.

I don't save my blue willow china for holidays and celebrations. I will often set our table with it to change things up. For some reason everyone seems to sit up a bit straighter and be a bit more careful with manners when the blue willow makes an appearance.

My thoughts have turned to all things Spring, like daffodils and hot cross buns. Easter is upon us and I love planning a menu for this special dinner. The blue willow is set amid sprays of flowers in season. Little chicks and bunnies made of plaster adorn the table as a whimsical decoration.

At Easter I do wish the wearing of hats were back in fashion. Nothing too fancy, but a little adornment to complement a special outfit would be nice. In the 1950's a woman wouldn't leave the home without her hat and gloves. Now they shop in polar fleece pants with Tweety on them! Disgraceful in my opinion. Taking a bit more pride in one's appearance does seem to be a vintage idea.

Ladies, may I suggest if you have strayed from setting the table, that you give it a good effort to set a pretty table a few times during the next week. No paper plates or plastic silver! Buy or sew a few cloth napkins and use those instead of paper. Your family will be raising eyebrows and questions if their not used to this! 

But I guarantee your meal may not seem so rushed. Perhaps family members may linger a little longer together, chat a bit more, share hearts and laughs. Do try it and see.

STRAWBERRY CLOUD TRIFLE

Where did the weekend go? We have been kept busy the last two weekends with music recitals and graduations. I am quite happy to say that there is nothing on the agenda for this coming weekend. Have I ever mentioned I am such a homebody. While I do love a good party, I am am equally just as happy here at home. I haven't had two minutes to stitch a thing, hence, no Let's Get Stitched post in awhile. Today I am hoping to rectify that with a session at the sewing machine this afternoon! 


I want to share this trifle I have been making for over 20 years now. So easy and always a crowd pleaser. It looks quite elegant too.

Ingredients:
1 angel food cake cut in half then cubed into 2"sections
1 16 0z tub of frozen strawberries defrosted 
1 container fresh strawberries, sliced and save a large perfect one for the top garnish
whipped cream (you can use fresh which is 16 oz whipped up or cool whip 16 oz)
1/2 cup natural coconut (not too sweet)
1 oz of white chocolate shaved
Preparation:
In a trifle bowl put half of the cake on the bottom. Put a layer of half the strawberry mix & half fresh strawberries then half whipped cream. Sprinkle 1/4 cup of coconut and cover with 1/2 of the chocolate. Repeat this layer one more time and put that nice strawberry on the top in the middle. Refrigerate for 3- 4 hours before serving or even overnight to let the cake soak up the flavors. Yummy!

MAKING BREAKFAST SPECIAL

In my Rise & Shine post the other day I talked a bit about rising early and having a tasty breakfast ready for the family. As home keepers we have control over the mornings and how they unfold for our families.  I firmly believe starting the day pleasantly only helps set the tone for the rest of the day. 

Breakfast to me is important.  I really do find everyone's mood more pleasant and positive the mornings I am able to have a nice table set and a homemade breakfast on the table.  

A couple of ladies wrote and asked how in the world can you do from scratch dishes in the morning with youngsters around.  A bit of preplanning is how! Think fast recipes and think of food that can be made ahead and frozen or refrigerated.  I make a lot of waffles. I usually cook up a huge batch and freeze them. Then we just pull them out and toast them the same way ol' Eggo does--easy! They keep very well too, so if you make a big batch, refrigerate them and pull them out a few morns a week. I even cook big batches of sausages and either freeze or refrigerate those too.  I use a recipe from an old Betty Crocker cookbook. There are skads of recipes for waffles on the internet. Try one!

Another favorite is blueberry muffins. These muffins are to die for! Years ago the Jordan Marsh bakery was in one of the malls. My aunt would take me shopping and we would always stop by the bakery for our muffin and coffee before catching the bus home.  These are the moistest muffin 'eva!  They not only cook up easy and quick, they freeze well also.  Do give them a try and remember, with a bit of preplanning you can have lovely breakfasts ready a few days a week, too.

Jordan Marsh Blueberry Muffins

Ingredients:

1/2 cup softened butter

1 cup sugar

2 eggs

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 tsp vanilla

2.5 cups fresh blueberries

Preheat the oven to 375 and spray muffin tin, either texas muffin size (6), or  smaller tin (12). With the smaller tin you should get 24 muffins.

In a bowl mix up the flour, baking powder, and salt. Set aside.

In a mixer mix up the butter and sugar until smooth. Add the eggs one at a time mixing well to incorporate.  

Add the dry ingredients to the wet and beat in the milk and vanilla well.  Fold in the blueberries with a spatula. Fill tins and bake for approximately 25-30 minutes. You can sprinkly the tops with a bit of sugar before baking if you wish.

*Linked up with Janelle's Feasting in Fellowship Fridays!

Mock Rice-A-Roni

If you grew up in the 70's and 80's and owned a tv ( who didn't?) you had to have heard this jingle . Disclaimer: Once you listen to this little jingle you will be singin' it all day--just sayin'! 

Growing up during these eras you probably would have had a box of Rice-A-Roni or two on the pantry shelf. We would gobble this stuff up! And I must say, when I became a new homemaker I used my fair share of this stuff too. I mean who cooked rice from scratch anymore? Seriously. 

Over the years, as I have tried to remove most processed foods from my families diet, I had to adapt some of those favs to a "healthy version". This is one of them. It's easyyyyyyyy, trust me here. Tastes 100 % better than the boxed stuff!

On to the recipe:   

Melt the butter til foamy then saute the rice and pasta.

Now add the broth and spices and stir well.

Bring to a boil then cover and turn the heat to low. Cover and cook for about 15-20 minutes stirring in between. When broth is absorbed season with salt and serve hot. 

Please go right HERE to print a copy of the recipe. If you try it, come back and let me know how you made out:-)

It's National Apron Day!

Sorry gals, but no stitching today! Last week was just crazy busy. I didn't stitch a thing, not one dang thing. So, did you know today is National Apron Day? Yes, a day devoted to the beloved apron, a homemakers suit of armor. Do you wear an apron? I do. Every morning I put a pretty apron on to go about my duties.  Is that apron in the above pic adorable or what! There are more aprons at the site Ruby's Farmhouse which are not only darling , but affordable.  And there is more retro homemaking goodies there too. Anyway, in lieu of a stitching post I am just going to jot down my homemaking duties I accomplished today. Personal and not.


Cleaning the cottage:
Bathrooms cleaned
First floor vac'd
Laundry washed, dried, folded and awaiting the drawers it all belongs in


Feeding the family:
Breakfast on the go because of tutoring
Ham and cheese sandwiches for lunch
Sausage Fritatta with spring mix salad for dinner


Home schooling:
All assignments done
Reading to Lydia
Music practice-check


Looking ahead:
Defrost chicken 
Make shopping list for Wednesday church supper
Find a chicken recipe to feed a crowd


Personal:
Joined the Proverbs 31 Study with Courtney
Spent time with Sweet Journey
Bought new planner and Martha Stewart office supplies to get me on track!


Well, friends, what little bits of domesticity did you accomplish today? 

CHOCOLATE MOUSSE DESSERT SHOTS

Have you tried one of these dessert shots yet? Oh my! Delicious is the word. Applebee's has a nice assortment, chocolate mousse, key lime pie, strawberry shortcake and an apple crisp.  

The other day while in a home goods store I spied a set of dessert shot glasses complete with cute little spoons!  I had to have them. I figured if they made the glasses then the recipes were out there somewhere.  I found one on Food Network and tweaked it a bit. I love a good chocolate mousse. All the recipes called for semi-sweet morsels, but I don't like my mousse overly sweet (must be the French in me), so I subbed double chocolate bittersweet chips by Ghirardelli. I live for high end chocolate gals! Below is a recap of the recipe. I have a dark kitchen to begin with and today no sun would peek out no matter how hard I prayed , so the photos are substandard. I was too lazy to play with aperture too....sigh.

Here we go. Wave hi to Ree (aka Pioneer Woman). That's her new cookbook. I like it, lots! Anyway, ladies, one thing I always do before starting to cook is start with a clean kitchen. I wipe counters and make sure everything is "spit spot", to borrow a phrase from Mary Poppins.  Then I read the recipe twice, yes, twice. Gather the ingredients and measure it all out in the order it is given. Check it all again. Now start the process. Apron on? Check. Clean hands? Check. Hair tucked back? Check.

This is my double boiler set up. Used this for years. It is my small saucepan with a small bowl over it. Just fill the pan halfway with water and heat. Works the same as the fancy ones. Melt the butter and set your heat to low.

Add your chips and whisk in.  When they are melted add the chocolate liquer and vanilla and give it a good stir. Take this off the heat and whisk in your egg yolks, then set aside.

It looks all smooth and chocolatey. You'll be tempted to put your finger in there for a taste, but it is still hot, so don't do that. Ask me how I know?

Now you want to whip up your egg whites until nice and stiff and frothy. While these whip up put your chocolate mixture into another clean bowl. 

Perky little white peaks of egg whites is what you want!

Now fold in the egg whites into the chocolate mixture. Fold not whip. It's a gentle motion where you cut the spatula down the middle and lift the mixture up and over. Got it? Good. Martha will be proud.

Chop up the reserved chips into pieces the size of rice . Then put it into the chocolate and stir to incorporate.

In a clean mixing bowl add the sugar and cream and whip until stiff.  Just like the egg whites.

Add the cream to the chocolate and mix it well. Try to fold it in as gently as possible. Mousse likes air, did you know that? It told me.

It will lighten in color and texture. It will be like....um...mousse.  Cover with a bit of plastic and refrigerate for 3 hours.

In the meantime crush your cookies and get your shot glasses ready.

When the mousse is chilled, layer about 2 tablespoons of crushed cookies, then two tablespoons of warm fudge sauce, then mousse til almost the rim of the glass. Put a nice dollop of cream on top and shake a bit of cocoa on the cream. ( I want to be totally honest with you, I went back and put A LOT more whipped cream on top. I am not sorry.) 


Then enjoy those suckers! You will have mousse left over to enjoy. 

Don't forget there is still time to enter the giveaway of some pretty darling things! Right HERE!

*This post linked up to Janelle at www.comfyinthekitchen.com.



***************************************************************************


Chocolate Mousse Dessert Shots


Ingredients:
4 tablespoons butter
1 heaping cup of bittersweet chips ( or semi-sweet) set aside two tablespoons to chop
2 tablespoons of Godiva chocolate liquer
2 teaspoons vanilla
4 eggs, separated
4 tablespoons white sugar
1 cup heavy cream
12 oreo cookies, whites scraped out and crushed
1 cup of fudge sauce or a bit less actually
whipped cream--fresh use 1 cup or canned is fine
1/4 cup cocoa powder


Directions:
In a double boiler over hot water melt the butter. Turn heat to low and add the chips. Whisk until incorporated and smooth then add liqueur and vanilla, stir. Remove from the heat and whisk in the yolks.  Put into a glass bowl and set aside.


Beat the egg whites until peaks form. Fold these into the chocolate mixture.


In a clean mixing bowl beat the sugar and cream until peaks form.  Fold cream into chocolate mixture.


Chop the remaining chips and stir into chocolate. Cover with plastic and refrigerate 3 hours. 


Crush oreos.  Heat up sauce til warm and when mousse is chilled add two tablespoons of oreos to the shot glass. Now add two tablespoons of fudge sauce.  Fill with mousse to almost rim of glass. Top with generous whipped cream and sprinkle cocoa powder on top. Serve!


 Makes 8 glasses and more to eat later!

CAKES...A Symbol of Home Life

From the beautiful cake for the announcement party-to the triumphantly towering wedding cake--and children's birthday cakes, blazing with candles--to the proud cake celebrating the silver or golden wedding --cakes play an important role in the most significant moments in our lives.  ~Betty Crocker

I consider cake right up there with pie as a total comfort food. My mother remembers her Italian Nana ,Anna making fabulous four layer cakes every Sunday. After church you stopped by for meatballs and pasta and the crown jewel for dessert--cake.  Sadly, I don't have those memories.

 I made a spice cake from my vintage Betty Crocker cookbook and it hit me, when did we stop making cake from scratch. A little checking and I came across this 1950's TV commercial for Betty Crocker cake mixes. The commercial is a hoot! I guess it came about in the 50's that cake mixes were introduced into the homemaker's life. Simpler and easier sure. Yet, I think we have lost a bit of something when we don't make a "from scratch" recipe. There aren't too many preservatives and additives in our food when we bake or cook from scratch. And we are carrying on a lost art, the art of creating beautiful food with our own hands. Now, I am just as thankful for box mixes as the next gal, and I will let you in on a secret; I adore Pillsbury Brownie Mix....shhhhh....don't tell please! I don't like scratch brownies..whooo a burden has been lifted...LOL! Yes, I do use the occasional cake mix, but not always. Frosting from scratch is just 100% better than the canned stuff! That I will always take the time to make. Below the commercial is the spice cake I made from my vintage BC cookbook, it was delicious. If you click on the recipe pic it will enlarge it if you wish to try it. It was a snap!

***Remember to turn the playlist off at the bottom of the page in order to hear the commercial***

 

Isn't that Betty darlin'!