1*Hot Chocolate
2*Spiced Cranberry Cider Mix
3*White Hot Chocolate Mix
4*Mexican Hot Chocolate
5*Mexican Fiesta Dip
6*Ranch Dressing & Dip Mix
7*Turkey Noodle Soup
8*Curried Rice Mix
9*Lemon Pepper Seasoning Mix/Grilled Lemon Chicken
10*Pizza Dough Mix
11*California Corn Bread Mix
12*Ginger Spice Muffin Mix
13*Lemon Poppy Seed Cake
14*Spiced Apple Cake Mix
15*Carrot Cake Mix
16*Cobbler Mix
17*Double Fudge Brownie Mix
18*Snickerdoodle Mix
19*Moleasses Cookie Mix
20*Scottish Shortbread Mix
21*Candy Cookie Mix
Layered Recipe)
22*Holiday M&M's Cookie Mix
23*Butterscotch Brownie Mix
24*Bath Sachet
25*Epsom Bath Salts
26*Herbal Bath Salts
27*Boutique Garni Bags
28*Kitchen Potpourri
30*Pickles Butts
31*Lip Balm
29*Crystalized Ginger
I use a Clear Celophane bags I get at the wedding/floral dept of my local craft store.(Their clear packs of 25 with silver twist ties and cost about $1.99. I think florists use them as well for corsages.) Bag the mix up or use in a jar or another thought is in a zip lock inserted into a white gift box most craft stores sell as well, and add a bow, gift card with instructions to it! Then add them in a basket and give as a gift!
Thats all for now! Whew! My fingers are tired of all this typing! hahaha If you have any to add please e-mail me at patts@yahoo.com ..ShellAngel!
This is a special way to share it with a friend.
3 cups powdered milk
1/2 cup cocoa
3/4 cup sugar
Dash of salt
Sift the ingredients into a large bowl.
Pack the mix into an airtight container.
Attach this to the Jar
Hot Chocolate
Serves 1
4 tablespoons Hot Chocolate Mix
8 ounces boiling water
Marshmallows or whipped cream
Place the Hot Chocolate Mix into a mug. Pour in the boiling water. Stir until the Chocolate mix is dissolved. Garnish with marshmallows or whipped cream.
This spicy cider tastes delicious after winter sports, so here's just the gift for a hostess on a ski vacation.
1/2 cup dried cranberries
12 cinnamon sticks
1/2 tsp. crushed whole cloves
2 Tbsp. whole allspice
In a small bowl, stir the cranberries and spices together. Store in an airtight container.
Spiced Cranberry Cider Mix
Serves 12 to 14
2 quarts apple cider
1 quart water
1 package Spiced Cranberry Cider Mix
2 oranges, sliced
In a large saucepan combine the cider, water, and Spiced Cranberry Cider Mix. Heat through but do not boil. Add most of the orange slices. Serve warm, garnished with the remaining orange slices.
A great idea for a major chocoholic.
1 tsp. vanilla powder
1 tsp. dried orange peel
1/2 cup grated white chocolate or white chocolate chips
Combine and blend the ingredients in a small bowl. Store in an airtight container.
Attach this to the Jar
White Hot Chocolate
Serves 2
1 and 1/2 cups milk
1/4 cup White Hot Chocolate Mix
In a small saucepan, heat the milk until bubbles form around the outside. Add the White Hot Chocolate Mix and whisk until the chocolate is melted. Continue to whisk until the mixture is hot.
1/3 cup light brown sugar
3/4 tsp. ground cinnamon
1 1/2 tsp. powdered vanilla
1/4 cup cocoa
2 1/2 cups powdered milk
Combine and blend ingredients in a small bowl. Store in an airtight container.
Mexican Hot Chocolate
Serves 6
3 cups water
Mexican Hot Chocolate Mix (to taste)
Cinnamon sticks for garnish
Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with a whisk until the mixture is smooth. Garnish with cinnamon sticks. For a frothier hot chocolate, mix in a blender.
This is an unusual Southwestern dip mix that can be given in a small sombrero.
1/2 cup dried parsley
1/3 cup minced onion
1/4 cup dried chives
1/3 cup chili powder
1/4 cup ground cumin
1/4 cup salt
In a large bowl, combine the spices and store in an airtight container.
Mexican Fiesta Dip
Makes 2 cups
3 Tbsp. Mexican Fiesta Dip Mix
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
In a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream. Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh vegetables.
This versatile mix can be used to make a dressing for salads, a dip for fresh veggies, or topping for baked potatoes.
1 1/2 Tbsp. dried parsley
1/2 Tbsp. dried chives
1/4 Tbsp. dried tarragon
1/2 Tbsp. lemon pepper
1 Tbsp. salt
1/4 Tbsp. oregano
1/2 Tbsp. garlic powder
In a medium bowl, combine all the ingredients. Store in an airtight container.
Ranch Dressing
Makes 1 cup
1/2 cup mayonnaise
1/2 cup buttermilk
1 Tbsp. Ranch Dressing & Dip Mix
In a large bowl whisk together the mayonnaise, buttermilk and dressing & dip mix. Refrigerate for one hour before serving.
Makes 2 cups
2 Tbsp. Ranch Dressing & Dip Mix
1 cup mayonnaise or low-fat mayo
1 cup sour cream or low-fat yogurt
Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream. Refrigerate for 2 hours before serving with raw vegetables, or as a topping for baked potatoes.
This is a great way to use leftover turkey.
1 cup uncooked fine egg noodles
1 1/2 Tbsp. chicken-flavored bouillon
1/2 tsp. ground black pepper
1/4 tsp. dried whole thyme
1/8 tsp. celery seeds
1/8 tsp. garlic powder
1 bay leaf
Combine all ingredients in a medium bowl. Store in an airtight container.
Turkey Noodle Soup
1 package Turkey Noodle Soup Mix
8 cups water
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cups cooked diced turkey
Combine the Turkey Noodle Soup Mix and the water in a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover the soup and reduce the heat to a simmer. Simmer for 15 minutes. Discard the bay leaf. Stir in the turkey and simmer an additional 5 minutes.
This curried rice mix is an interesting complement for plain chicken or pork.
1 cup long-grain rice
1 chicken bouillon cube, crumbled
2 Tbsp. dried minced onion
1/4 cup raisins
1/2 tsp. curry powder
Layer the ingredients in the order given in a 1 & 1/2-cup jar.
Curried Rice
Serves 6
2 1/2 cups water
1 package Curried Rice Mix
In a medium saucepan bring the water to a boil. Add the rice mix. Cover and reduce the heat to a simmer for 20 minutes.
Lemon pepper adds a piquant flavor when used on grilled meats.
1 cup ground black pepper
1/3 cup dried lemon peel
3 Tbsp. coriander seeds
1/4 cup dried minced onion
1/4 cup dried thyme leaves
Stir all the ingredients together and store in airtight jars.
Grilled Lemon Chicken
Serves 4
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 tsp. Lemon Pepper Seasoning Mix
6 chicken cutlets
Preheat the broiler or BBQ grill. In a low, flat dish stir together the lemon juice, oil and Lemon Pepper Seasoning Mix. Add the chicken breasts, and marinate in the refrigerator for 30 to 45 minutes. Grill over hot coals or broil for 4 minutes on each side, or until done. Serve hot or at room temperature.
This is a gift for friends of all ages, whether a starving college student or a senior citizen--everyone loves pizza.
2 3/4 cups bread flour
1 package (1 Tbsp.) active dry yeast
2 tsp. salt
In a medium bowl, combine all the ingredients. Place the mix in an airtight container.
Pizza
Makes 2 12-inch pizzas
1 package Pizza Dough Mix
2 Tbsp. olive oil
1 cup tomato sauce
1/2 cup grated mozzarella cheese
1/3 cup freshly grated Parmesan
1 tsp. crushed oregano
Place the Pizza Dough Mix in a large bowl & add the oil and water. Beat with a wooden spoon or dough hook until mixture forms a ball. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 90 minutes. Divide the dough in half and pat into two 12-inch circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizzas rise 30 to 45 minutes. Top the pizza dough with tomato sauce, cheeses of your choice, crushed oregano, and olive oil drizzled over the pizzas. Preheat the oven and bake at 425 degrees F for 20 to 25 minutes. Let stand 5 minutes.
This is a sweet, cake-like corn bread that is delicious with honey butter.
2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup sugar
1 Tbsp. baking powder
In a large glass or ceramic bowl, stir all the ingredients together. Store in an airtight container.
California Corn Bread
Serves 4 to 6
1 package California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup butter, melted
Preheat the oven to 350 degrees F. Place the corn bread mix in a large mixing bowl and add the eggs, milk and butter. Blend until the mixture is smooth. Poor into a greased 8-inch baking pan and bake for 30 minutes.
A great gift for people on the go!!
1 3/4 cups flour
2 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
Combine all the ingredients in a medium bowl. Store the mixture in an airtight container.
Ginger Spice Muffins
Makes 1 dozen
1 pkg. Ginger Spice Muffin Mix
1/4 cup butter or margarine, melted
1 egg
1 tsp. vanilla
1 cup milk
Preheat the oven to 400 degrees F, and grease 12 muffin tins. In a large bowl, combine the muffin mix with the butter, egg, vanilla and milk Stir the mixture until the ingredients are blended. Do not overmix. The batter will be lumpy. Fill muffin tins 2/3 full, and bake for 15 minutes.
This cake is delightful with its lemony flavor and the added crunch of poppy seeds.
1 1/2 cups sugar
3 cups cake flour
1 1/2 tsp. baking powder
1/4 cup poppy seeds
Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in an airtight container.
Lemon Poppy-Seed Cake
Serves 8
3/4 cup butter
6 eggs
1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract (not lemon juice)
Zest of 1 lemon
1 pkg. Lemon Poppy-Seed Cake Mix
Glaze: 1/2 cup sugar
1/2 cup lemon juice
Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add the milk, extracts, and lemon zest. The mixture will look curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55 minutes. Glaze: Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.
3 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
1 tsp. powdered vanilla
1 1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 cup chopped nuts
1/2 cup golden raisins
Combine and blend ingredients in a medium bowl. Store in an airtight container.
Spiced Apple Cake
Serves 8 to 10
1 package Spiced Apple Cake Mix
1 1/2 cups canola oil
3 large eggs
3 cups chopped apples
Preheat the oven to 350 degrees F & grease a tube or Bundt pan. Place the Spiced Apple Cake Mix into a large mixing bowl. Make a well in the center of the Mix; add the oil, eggs, and apples. Stir until mixture is smooth. Pour into the prepared pan and bake for 1 hour & 10 minutes, or until a toothpick inserted into the center comes out clean. Cool; remove from the cake pan.
2 cups sugar
2 tsp. powdered vanilla
1/2 cup chopped pecans
3 cups all-purpose flour
2 tsp. baking soda
1 Tbsp. cinnamon
1/4 tsp. nutmeg
Combine and blend ingredients in a small bowl. Store in an airtight container.
Carrot Cake
Makes 1 13x9-inch cake
1 package Carrot Cake Mix
1 1/2 cups vegetable oil
3 large eggs
3 cups grated carrots
1 (8-ounce) can crushed pineapple
Preheat oven to 350 degrees F & grease 13x9 inch pan. Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix & add the oil, eggs, carrots & pineapple. Blend until smooth. Pour into the prepared pan & bake for 40 to 50 minutes, or until a toothpick inserted into center comes out clean. Cool the cake and frost if desired or dust with powdered sugar.
1 cup all-purpose flour
1 tsp. baking powder
1 cup sugar
1 tsp. powdered vanilla
Combine and blend the ingredients in a small bowl. Store in an airtight container.
Berry Cobbler
Serves 8 to 10
4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 tsp. cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix
Preheat oven to 375 degrees F. In large mixing bowl combine berries, juice, sugar and cinnamon. Place berries in a 13x9-inch pan. In small mixing bowl blend the butter with the egg. Add the Cobbler Mix & stir until the mixture sticks together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling. Allow to cool for 15 minutes before serving.
Dense and fudgy, these are the best brownies in the world.
2 cups sugar
1 cup cocoa (not Dutch process)
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips
Mix all the ingredients together and store in an airtight container.
Double-Fudge Brownies
Makes 24
1 cup butter or margarine, softened
4 eggs
1 package Double-Fudge Brownie Mix
Preheat the oven to 325 degrees F. Grease a 12 by 9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Double-Fudge Brownie Mix & continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, & bake for 40 to 50 minutes.
Snickerdoodles are soft sugar cookies dusted with cinnamon and sugar.
2 3/4 cups all purpose flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
1 1/2 cups sugar
In a large bowl, combine the ingredients with a whisk. Store the mix in an airtight container.
Snickerdoodles
Makes about 5 dozen cookies
1 cup butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
1/2 cup sugar
1 Tbsp. cinnamon
Preheat oven to 350 degrees F. In the large bowl of an electric mixer, cream the butter until light; add the eggs & beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix & continue to beat on low speed until the dough begins to form. Combine the sugar & cinnamon in a small bowl. Shape the dough into 1-inch balls & roll in the cinnamon-sugar blend. Arrange on ungreased baking sheets 2 inches apart & bake for 16 to 19 minutes, or until light tan. Transfer to wire racks to cool.
Soft, crinkle-coated with sugar, and spicy, these old-fashioned cookies are delightful.
2 cups all-purpose flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. allspice
1 tsp. ginger
In a large mixing bowl, combine all ingredients. Store the mix in an airtight container.
Molasses Cookies
Makes 4 dozen cookies
3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
1 package Molasses Cookie Mix
Preheat oven to 375 degrees F. In large bowl, cream together the butter, egg, and molasses. Add the Molasses Cookie Mix and beat until smooth. Shape the dough into 1-inch balls; roll in granulated sugar & place 2 inches apart on ungreased cookie sheets. Bake for 9 to 11 minutes. Cool on wire racks.
This older recipe never fails to bring a smile.
1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/4 tsp. salt
In a medium bowl, combine all the ingredients, blending well. Store in an airtight container.
Scottish Shortbread
Makes 16 pieces
1 cup butter, softened
1 package Scottish Shortbread Mix
Preheat the oven to 300 degrees F. Knead the butter into the shortbread mix and press the mixture firmly into an 8-inch pie plate, or shortbread mold. Bake for 1 hour. The shortbread should be pale in color, not browned. Cut into wedges while still warm.
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 tsp. powdered vanilla
1 tsp. baking soda
2 cups flour
Combine all ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed. Store in an airtight container.
Candy Cookies
Makes 3 dozen cookies
1 cup unsalted butter or margarine, softened
1 large egg
1 package Candy Cookie Mix
1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger bars, white or milk chocolate chunks)
Preheat oven to 350 degrees F. In the large bowl of an electric mixer, beat the butter until it is smooth. Add the egg, and continue beating until the egg is combined. Add the Candy Cookie Mix and candy bar chunks and blend on low just until the cookie mix is incorporated. Form the cookies into 1 1/2-inch balls & place them 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheet for 2 minutes.
1 1/4 cups sugar
Layer ingredients in order given in 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.
M&M's Cookies
Makes 2 1/2 dozen cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
1/2 cup firmly packed flaked coconut
Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.
Butterscotch Brownies
Makes 2 dozen brownies
1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.
1 cup oatmeal (not instant)
Mix the ingredients together and, for each sachet, place a few tablespoons in the center of a six-inch square of lace, cheesecloth or muslin [JJ note: I've used the muslin tea bags that better kitchen stores carry, or make my own using a *firmly woven* muslin/cheesecloth fabric--you don't want the c ontents of the bag getting down the drain!! If you're using a square of fabric]...bring the four corners together and tie in the middle with a washable ribbon, making sure that the mixture is secure in your bath. Tie the bag to hang sachet mixture in a ho n ey pot in the bathroom and refill sachet as necessary. Each bag can be used several times before it needs refilling. Oatmeal is very good for the skin but by itself is not particularly attractive, which is why I add rose petals. The Rose petals complement the oatmeal and add a little more fragrance to the mix.
For a humorous present for friends with a hot tub, sew a large tea bag from cheesecloth or muslin, fill it with a mixture of herbs and oatmeal (keeping the same proportions as in the recipe) and staple the bag to a string. Write the message "tea for two" on a piece of paper and attach it to the other end of the string. The "tea" bag can be used several times.
From Gifts from Your Garden , by Suzanne Frutig Bales, Prentice Hall, 1992.
2 cups epsom salts
Mix all ingredients. Lovely bath salts.
Materials:
large pan to mix salts in
Using approx. 2-to-1 proportions Epsom Salt and sea salt, mix in a big pan. This is your bath salt "base". Measure about 1 cup of the salt mixture int o each zippy bag. Place about 4 drops of essential oil into the salt mixture in each bag. Zip the bag closed and mix the salt and oil.
Tear potpourri herbs into tiny pieces and add to the bags (We used lemon verbena, rose petals, lavender. I don' t know why we tore them except that they did look nicer all mixed with the salts. And, obviously, we didn' t tear the lavender; because it's already tiny! I suppose that larger pieces could clog up your bath drain, too.) Zip the bag closed and mix until you are happy with the proportions.
Here is where I stopped adding things ... but others added a drop or two of glycerin to the salts to soften your skin. However, we were told that anyone who might be using the salts with a Jacuzzi should not use glycerin in the mixture because it would be bad for the Jacuzzi. Others added the food coloring to the salts and they turned out pretty, too. I didn't care for the red colored salts, personally, because the color didn't come out quite pink or red either. The glycerin and the food coloring will also give the salts a "wet look."
We were told to keep the salt mixture in the zippy bag and to mix it around once a day for 2 weeks. Then, we could pour it into the decorated bottles!
Put together some small bouquet garni bags to give to a favorite cook, and why not include a few recipes from the board! You can use traditional herbs such as dried thyme, parsley and a bay leaf, place in a square of cheesecloth; tie the cheesecloth with kitchen string or heavy duty thread for easy removal from the stock pot.
1/4 cup whole cloves
Combine all the ingredients in a bowl, mixing well. Store indefinitely at room temperature, stirring occasionally. I thought that if you placed this in a nice crystal bowl or some nice, colorful pottery and gave as a hostess gift at a Christmas party, it would be appreciated.
My best friend gave a fabulous Christmas party last year and I gave her some homemade potpourri similar
to this. She really loved it. Clara
This recipe is from The Encyclopedia of Herbs, Spices & Flavorings
Peel and thinly slice 1 lb. (500 g) fresh gingerroot.
You need batting and panty hose in several colors to
represent the different colors of different people
beige, tan, white, black
Cut a section of panty hose about three inches,
and tie one end
Tie one end really tight, turn it inside out,
stuff it with batting and close the other end.
Then you stitch through from one end to other
but not pulling too tight
Then run a loop around from one end to other and
pull it till you see the
"crack" of a butt,
knot and tie off.
Make enough to fill a mason pickling jar
knitter says: Is it all it's cracked up to be?
Add dried pickling spices
cover lid with lace and ribbon
1 Tblsp petroleum jelly
Cook in double boiler till all is melted together and pour into conatiner and cool.
1 1/4 cups M&M candies (use red and green for Christmas)
2 cups flour mixed
1/2 tsp. baking soda
1/2 tsp. baking powder
2. Add: 1/2 cup (1 stick) butter or margarine, not diet, very soft
1 egg, slightly beaten
1 tsp. vanilla (opt.)
3. Mix until completely blended. You will need to finish mixing with your hands.
4. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets.
5. Bake at 375 degrees for 12 to 14 minutes, until edges are lightly browned.
3/4 cup chopped pecans
2 cups firmly packed brown sugar
2 cups flour mixed with 1 1/2 Tbsp. baking powder
and 1/4 tsp. salt
2. Add: 3/4 cup (1 1/2 sticks) butter or margarine, not diet, very soft
2 eggs, slightly beaten
2 tsp. vanilla (opt.)
3. Mix until completely blended.
4. Spread batter into a sprayed 9x13 metal pan.
5. Bake at 375 degrees F for 25 minutes.
Cool 15 minutes in baking pan.
Cut brownies into 1 1/2 inch squares.
1/2 cup rosemary leaves (or substitute lavender, thyme, lemon verbena...or your favorite herb)
1/4 cup rose petals [optional --JJnote: *not optional* :-)]
1/2 tsp. food coloring if you want it
1/2 to 1 tsp (depending upon your preference) fragrance oil
1/2 cup dried rose petals crumbled to near powder
Epsom Salts
Sea Salt
zip-type bags to mix the salts and oils in
Essential oil (not flavoring oils, but "real" essential oil)
Potpourri herbs of choice
Food coloring (optional)
Glycerin (optional)
Pretty bottles (optional)
Ribbon to decorate bottles (optional)
1 cup whole allspice
10 cinnamon sticks, each 3" long, broken into pieces
8 small bay leaves
4 whole nutmegs
3 Tbsp. star anise
2 Tbsp. whole cardamom pods
Place in a saucepan , add water to cover,
and cook gently until tender, about 30 minutes.
Drain.
Weigh and place in a saucepan with an equal amount of sugar
and 3 Tbsp. water.
Bring to a boil, stirring often,
until the ginger is transparent and the liquid is almost evaporate d .
Reduce the heat and cook, stirring constantly, until almost dry.
Toss in sugar to coat.
Store in an airtight jar for up to 3 months.
Crystallized ginger tends to be expensive.
I have a friend who occasionally eats it like candy
(a small piece is nice, but the ginger taste is a little strong).
1 Tblsp Aloe Vera Gel
1 1/2 tsp Coconut oil
1/2 tsp Vanilla
