Rosemary Biscuits with Lavender and Honey Butter

My family doesn't eat as much "regular-type" bread as we used to. These days, we eat more of my homemade Ezekiel Bread and THE Man eats my homemade Paleo Bread. 

BUT . . . on those days (Sundays ~ our "grace" day ~ or holidays) we like really make the yummy treat of a wheat flour bread rock! :-) 

One of my favorites is rosemary bread, biscuits or scones (which you can make with this recipe) and lavender and honey butter.

For the biscuits~

You Will Need:

~2 c. bread flour (for a light, fluffy rise)
~2 c. whole wheat OR coconut flour
~4 ts. turbiano (Suger in the Raw) OR coconut sugar
~1/2 ts. sea salt
~2 TB. baking powder
~1 ts. cream of tartar
~1-1/3 c. milk (rice milk OR almond milk works well, too)
~3/4 c. extra virgin olive oil
~1 TB chopped fresh rosemary OR slightly crunched dried rosemary
~whisk
~spatula
~med-large mixing bowl
~medium mixing bowl
~cookie sheet (OR loaf pan for bread OR cast iron skillet for scones)

Directions:

1) Preheat oven to 400* (f)
2) Using the whisk, in the med-large bowl, combine all of the dry ingredients
3) In the smaller bowl, combine all the other ingredients EXCEPT the rosemary
4) In small amounts, add the wet ingredients to the dry
5) Stir in the rosemary
6) Pinch off chunks of the dough and roll to about 2" in diameter
7) Place onto cookie sheet
8) Bake 10-12 minutes 

**NOTE** You can make a small loaf of bread OR scones from this recipe, just use an 8"x3" loaf pan OR a cast iron skillet for the scones.

Lavender and Honey Butter~

You will need:

~homemade butter (roughly 1 lb.)
~1 TB. honey (local is best, especially if you have allergies)
~1 TB. slightly crunched/ground-up dried lavender flowers
~wooden spoon
~small mixing bowl
~air-tight container

Directions:

1) blend butter, honey and lavender flowers together
2) store in an air-tight container . . . OR . . . roll into a cylender and wrap in waxed paper, chill and then cut into slices onto a pretty plate to serve . . . OR . . . put into butter molds for pretty shapes

Enjoy!

Blessings from Ohio . . . Kim<><

Good Friday's Great News

A lot can happen in just three days . . .

Have a blessed and meaningful Resurrection Sunday!

Blessings from Ohio . . . Kim<><

He's NOT Here . . . He HAS Risen!

"Why do you look for the LIVING

among the dead?

He is NOT here, 

HE HAS RISEN!"

~Luke 24:5-6

"Lead me to the cross

Where Your love poured out!

Bring me to my knees

Lord, I lay me down.

Rid me of myself

I belong to You.

O, lead me!

Lead me to the cross!"

~Lead Me to the Cross

~Hillsong

Have a blessed and happy Easter.

Blessings from Ohio . . . Kim<><

Scotch Eggs ~ Oh...Yes!

OK . . . Here's another celebration of my Scottish roots. And, if you've never had these, you are about to experience a taste treat that you never would have expected. I had Scotch Eggs years ago and was recently reminded of them. I can't WAIT to make them again.  Once I do, I will up-date this post with my own photos, until then, these photos are courtesy of Google Images. :-) 

Now, you can eat these warm ~ NOT hot ~ but preferably at room temperate. If they are too hot, they will fall apart . . . AND . . . since the proper way to eat them is with your fingers, you don't want to burn yourself. You can even pack these in your lunch. Eat as part of your breakfast or lunch or have as snack.

You will need: 

~8 hard-boiled eggs
~flour for dusting (sprouted flour and almond flour works well if you do not use white flour)
~2 lbs pork sausage (I like mine with sage)
~1-1/2 c bread crumbs (fresh is preferred) 
~1/2 ts sea salt OR Real salt
~1/2 ts ground pepper
~2 eggs, beaten
~oil - enough for deep frying OR partial deep frying
~shallow bowl
~waxed paper (optional)
~rolling pin
~deep fryer OR deep frying pan for partial deep frying

Directions:

1) Boil 8 eggs, let cool enough to remove the shells; start warming oil in deep fryer OR deep frying pan
2) Dust the eggs with flour; rolling them in the flour works well. Set aside
3) With a rolling pin, roll the sausage out on a flat surface; it's a little neater if you roll it between 2 sheets of waxed paper. Roll to about 1/2" thick
4) In a shallow bowl, mix the breadcrumbs, salt and pepper
5) Dip each hard boiled egg into the beaten eggs, 
6) Then, quickly, completely wrap each egg in the sausage. Make sure the egg is completely covered with sausage, about 1/2" thick
7) Roll the sausage-covered eggs in the breadcrumb mixture
8) Deep fry OR deep pan fry until they are golden brown and sausage is cooked through

Salt, pepper or season salt to taste. This is SO good served with hash browns or fried potatoes. 

Blessings from Ohio . . . Kim<><

Homemade "Altoid" Mints

Admit it ~ your favorite mints are those little "curiously strong" mints that come in the tins. They are refreshing and somewhat energizing and they are great for clearing your throat and opening your sinuses. And if you're like me, you save those little tins and use them for other projects like homemade healing salve or simple to make homemade chamomile salve.

 google photo

Sorry, I didn't take any photos of my own :-(

Well . . . did you know you can MAKE those little mints, yourself? This little activity could easily become a favorite little gift for CHRISTmas stocking stuffers or office gifts, Easter, Valentine's Day, a little thank you for someone or as a homeschool project. And, certainly, to have for your family.

google photo

You will be so surprised at how easy-peasy this is!

google photo

You will need: 

~cutting board
~rolling pin
~plastic gloves (optional)
~drinking straws (the big ones you have saved from your favorite restaurant work best) or tiny animal or shaped candy cutters
~1 package of gum paste (found in the cake section of your grocery store or Walmart)
~powdered sugar
~cooking oil (optional)
~food coloring (optional)
~essential oil (ex: peppermint, spearmint, cinnamon, wintergreen)
~waxed paper

 google photo

Directions:

1) Grab off a piece of gum paste about the size of a large egg, knead it in your hands. It will take just a few moments to warm-up and then it will become a nice pliable dough. If desired, you may use JUST A COUPLE DROPS of cooking oil to make it a little more pliable, but not greasy.

2) Once it starts to become pliable, add 2-3 drops of color (if you're using any) and 3-5 drops of your chosen flavor of essential oil (5 if you want them "curiously strong" :-)) and knead all through the gum paste as best you can.

3) Sprinkle just enough powdered sugar on your cutting board to roll the dough onto. Use your rolling pin to roll the dough out to about 1/8" thick. 

4) Now the fun part ~ take your straw or candy cutters and start punching out those little mints. When you have cut out as many as you can, re-roll the remaining dough out again and make as many mints as you can; repeat as often as you need.

5) Once you've cut all the mints you can, sprinkle a little more powdered sugar over the mints and mix JUST enough to coat them and still see any color you've added; this will keep them from sticking together.

6) Put the mints on a sheet of waxed paper and let them dry and "cure" for at least 48 hours, then you can refill those old tins and put them to good use. 

 google photo

7) Enjoy!

Blessings from Ohio . . . Kim<><

Easter is . . . EVERYTHING

 

Easter blessings from Ohio . . . Kim<><

Herbs & Oils of Jesus' Tomb

"Now there was a man named Joseph, a member of the Council, a good and upright man . . . he was waiting for the kingdom of God. Going to Pilate, he asked for Jesus' body. Then he took it down, wrapped it in linen cloth and placed it in a tomb cut in rock, one in which no one had yet been laid. It was Preparation Day, and the Sabbath was about to begin.

"The women who had come with Jesus . . . saw the tomb and how His body was laid int it. Then they went home and prepared spices and perfumes . . . " ~selected verses from Luke 23:50-56

". . . Joseph was a disciple of Jesus, but secretly . . . he was accompanied by Nicodemus . . . Nicodemus brought a mixture of myrrh and aloes, about 75 pounds . . . This was in accordance with Jewish burial customs." ~selected verses from John 19:38-40

Every culture has it's own customs. Some of the most important to any culture are how they treat their dead. Without being morbid, I thought it may be interesting to know why certain herbs ~ the same that we still use in our homes, today, for cooking and healing ~ were used in the preparation of Jesus' body after His crucifiction. 

Before I get to the spices, one interesting thing is that the Jews didn't mummify like their contemporaries in Egypt. In His incredible wisdom, God set in the Jewish Law that bodies were not to be "abused." So, the only "treatment" applied to the Jewish dead were ~ according to status & finances ~ blends of costly oils & spices. It is estimated that the 75 pounds of herbs & spices that Nicodemus brought for Jesus' burial would cost between $150,000 and $200,000 today. Interesting, isn't it? How good our Lord is.

Oils were used not only to heal wounds but to anoint. Anointing oil was (is) sacred oil. It's base is usually a fine olive oil. Not only was this sacred oil mixture used to preserve their dead, but the same expensive, precious, sacred oil blend was used in the Temple and to anoint kings. Jesus being THE King of all Kings.

The olive oil used was from the best press ~ what we, today, would call "first pressed" or "extra virgin." The best oil of the olives.

Another item ~ to be blended with the olive oil or made into it's own blend ~ are the aloes. Many of us know the healing power of aloe gel, that's why so many of us have an aloe plant in our kitchen. Some aloes have the ability to cut odor, this is the type the was used in burial.

The resin of Balsam was used for both healing and cosmetics. It's sweet-pungent fragrance was much-needed for treating the dead.

Cummin can preserve and is soft enough to crush and blend for the spice mixes used.

Cassia ~ the roots and flowers of the plant were used for fine oils, including the sacred anointing oil. Cassia is available in essential oil, today, and is good for healing the skin.

Cinnamon, it seems, has always been a highly prised spice. It is not only used in many oils and herb blends, but it, too, was a very important ingredient in the sacred anointing oil.

Coriander oil was widely used in perfumes. An important item for treating their dead.

Frankincense was one of the most important and frequently used oils of the time. It is very fragrant and was a main ingredient in the sacred anointing oil, used to anoint priests and kings, and used for Temple sacrifices. You may remember that frankincense was brought to the young Jesus by the Magi (Wise Men) when they found him & his parents. They brought it to be used to anoint the King of Kings. 

Galbanum, or fennel, is used as a resin or oil & is often burned. It was an ingredient in the sacred oil.

Dill was often used to heal wounds. We may think it odd, or useless, to apply so many spices & oils that heal, but the Jews tried to take good care of their dead, as much as they could afford. Think of it as the last good deed you could do for someone. 

Mint was used for it's fragrance and to keep varmints away from the body.

Myrrh was another important item for the sacred anointing oil. It is very fragrant, is known for it's healing capabilities and, to some degree, numbs ~ that's why Jesus turned down the drink mixed with myrrh that was offered to Him on the cross. He didn't want his senses dulled by the myrrh. Praise Him.

Rue was another medicinal spice. It would also keep insects away.

Nard, or spikenard, is a very expensive, fragrant oil. It was often used in perfumes and to cut down the odor of a dead body.

Stacte is a small Middle-Eastern tree or shrub, it's resin was used in the Temple incense and, it is believed, also used to preserve the dead.

I think it is just as amazing the know that we can still use many of the same herbs, spices and oils that were used in the days that Jesus walked the earth, as it is amazing that the sun, the moon and the stars in the sky are the same sun, moon and stars that looked down upon our Savior. Using things that were used in those days, savoring thoughts of His creation and how He provides for us, draws me closer the my Savior. 

I hope I've given you some food for thought to savour during this Easter season. And remember ~ 

"He is not here; He has risen!" 

~Luke 24:6

Blessings from Ohio . . . Kim<><