By Pamela Roller

If you have a wood-burning fireplace, consider making scented waxed pine cones to use with your kindling to start your fires. When burned, the cones send a delightful scent throughout the room. Create for your personal use or give as a lovely gift.

Gather together:
--Pine cones—size doesn’t matter as long as they can be totally immersed in the melted wax. The usual size is three to five inches.
--Three or four bars of paraffin wax (available at craft stores) – see the notes at the end of this article about the use of paraffin wax.
--A double boiler (or an empty metal coffee can large enough to dip the pine cones in
--Wax candle coloring agent (available at craft stores)
--Essential oil of choice. Be sure you are buying a genuine essential oil or you won’t have much scent.
--Tongs
--Waxed paper

Directions:
1. Melt wax in the double boiler or empty metal coffee can placed in a pan of simmering water on LOW heat (the can is preferable because you can just throw it in the recycle bin when you’re done and the wax has cooled).
2. Add the wax candle coloring agent until you get the color you like.
3. Add one or more droppers of desired essential oil until the scent is to your liking.
4. Using tongs, dip each pine cone into the wax to coat. Lift the cone and allow it to drip off excess. Place upright on waxed paper and allow to dry. Drying completely will help the next coat stick to it.
5. Dip repeatedly, drying between coats, until you are satisfied with the thickness (usually three or four coats will suffice). Too many coats will make the pine cone lose its detail and it may end up looking like a waxed lump, so use your judgment on thickness.
6. When completely dry, place the cones in a basket by the hearth or give as a gift.

Notes and hints:
Wax must remain completely melted during the dipping process or it will cause a dull, lumpy finish on the cones.
Leftover wax may be reused—just cover the can with a lid or foil when cool.
Paraffin wax is flammable. Keep the heat low, check the simmering water often, and don’t allow wax to drip onto the burner. In case of fire, turn off the heat and then place a wet, wrung-out cloth over the wax container. DO NOT throw water on the burning wax.
When using the cones in the fireplace, place a screen in front of the fire.

Suggested colors and scents:
Red wax with cinnamon oil, clove, or cranberry
Green with oil of balsam
White with vanilla oil
Pink with rose oil


©Pamela Roller
http://www.pamelaroller.com/

by Pamela Roller

For a lovely homemade gift, consider giving a liqueur or cordial. Below are recipes for various liqueurs. Click here for cordial recipes.
At the end I’ve listed hints for packaging ideas.

To sterilize glass bottles, wash in warm soapy water and then dip in water mixed with a little bleach. Rinse thoroughly.



Scotch Liqueur (Make one to two weeks ahead)
2 cup sugar
1 cup water
1 tsp. anise extract
1 pt. Scotch

Heat water and syrup to boiling in medium heavy saucepan. Reduce heat and cook until mixture becomes syrupy. Remove from heat and let cool.
Pour syrup into a sterilized quart-sized bottle. Add anise and Scotch. Swirl gently and place a tight fitting lid on it. Allow mixture to age in a cool, dark place for one to two weeks. Makes 32 ounces.


Galliano Liqueur (Make two weeks ahead)
2 cup sugar 1 cup water
¼ cup anise extract
1 tsp. vanilla extract
3 drops yellow food coloring
1 fifth vodka

Heat water and syrup to boiling in medium heavy saucepan. Reduce heat and cook until mixture becomes syrupy. Remove from heat and let cool.
Pour syrup into a sterilized quart-sized bottle. Add anise extract, vanilla and food coloring. Swirl gently and then add the vodka. Allow mixture to age for two weeks. Makes 32 ounces.


Crème de Menthe (Make ten days ahead)
4 tbs. fresh mint leaves
1 fifth vodka
4 cup sugar
2 cup water
10 drops peppermint oil
2-3 drops green food coloring (optional)

Crush mint leaves in a mortar and pestle. Place in a glass jar and pour vodka over them. Cover and let sit for ten days. Strain, discard mint. Heat the water and sugar mixture on low heat in medium heavy saucepan until the sugar is dissolved. Let the mixture cool. Add syrup to the mint-flavored vodka; add peppermint oil and food coloring; stir. If liqueur is not clear, filter a second time. Keeps for one year. Makes 48 ounces.


Chocolate Liqueur (From Busy Cooks at About.com)
1 cup sugar
1 cup water
1 tsp. chocolate extract
½ tsp. vanilla extract
1 cup vodka
Combine sugar and water in medium heavy saucepan over medium high heat. Bring to a boil, stirring constantly. Lower heat and simmer five minutes. Remove from heat and let cool. Stir in chocolate extract, vanilla and vodka. Pour into a sterilized glass bottle with tight fitting lid and store in a cool, dry place. This can be used as a substitute for Crème De Cacao. Makes 1 pint.


Packaging ideas: Include liqueur glasses in the gift package.· Packaging depends on the color and type of liqueur. Carefully arrange glasses with the bottle in a basket or flat box surrounded by fresh fruit and color-coordinated tissue or other filler. Tie with ribbon. Green and gold packaging works well with Crème de Menthe, as does either silver or gold with the chocolate liqueur. Tiny flowers such as dried baby’s breath complete the ensemble.

©Pamela Roller http://www.pamelaroller.com/

By Pamela Roller

For a lovely homemade gift, consider giving a liqueur or cordial. Below is the promised schnapps recipe as well as recipes for various cordials. At the end I’ve listed hints for packaging ideas. Next month I’ll post recipes for liqueurs—just in time for Christmas gift-giving.

The basics:
Glass bottles with lids are available at craft stores. The bottle must have a tight lid or cork as air can spoil the cordial.
Cheesecloth makes for a good filter. Be sure that no pulp from the fruit is left after straining as this will cloud the cordial.

Peppermint Schnapps (makes 24 ounces)
1 C clear Karo Syrup
1 C sugar
1 pt vodka
1 tsp vanilla extract
2 tsp peppermint extract

Mix all. Ready to serve.

Smooth Orange Cordial (Make this six weeks before giving it)
12 Tbs. orange peel
2 C vodka or brandy
1 tsp cinnamon
½ tsp each allspice and nutmeg
2 whole cloves
2 C each sugar and water

Place peel, spices, and vodka or brandy in a quart-sized jar. Cover and let cure in a cool, dark place for two weeks. Shake the bottle twice a week to mix contents. Strain and discard the orange peel. Make a syrup of the sugar and water (boil, then simmer on low heat till syrupy). Cool. Stir the syrup into the liqueur, pour into a glass bottle and cover. Cure for four weeks.

Blueberry Cordial (Make this six weeks before giving it)
4 C blueberries
3 C vodka or gin
¼ C lemon juice
1½ C water
4 whole cloves
½ tsp coriander seeds
3 C sugar

Wash and drain berries. Crush them in a blender and add lemon juice, water, cloves and coriander. Heat (do not boil) the mixture, then scrape all into a two-quart jar. Add the vodka or gin and stir gently. Cover and store in a dark place for ten days, shaking every other day. Strain twice through cheesecloth, discarding the pulp. Add the sugar to the juice, stir, and pour into a glass bottle. Cap and cure for four weeks in a dark place. When ready, cordial should be a clear blue. Use within one year.

Plum Cordial (Make this about six months before giving it)

3 pounds ripe plums
2 C sugar
1 quart vodka divided into two equal parts

Pit plums and slice them. Place in a pan with the sugar and half the vodka. Place the pan on low heat, stirring, until the plums are bruised. Transfer to a quart jar, stir again to bruise plums, add the rest of the vodka and cover. Let cure for two weeks. Strain; discard plums. If taste is not sweet enough, add ¾ cup sugar syrup. Pour juice into a bottle, cap, and store for six months or until mixture is clear. The longer it is stored, the richer the flavor. Use within 1 year after opening. Makes 43 ounces.

Pear Cordial (Make this three months before giving it)
½ C water
1 C sugar
4 firm, ripe pears
4 whole cloves
1 tsp each allspice and nutmeg
4 C vodka

Bring the sugar and water to a boil, then reduce heat and cook until the sugar is dissolved. Slice unpeeled pears and place them into a 2-quart glass jar. Add cloves and spices and stir in the sugar-water and vodka. Cover and store in a dark place for ten weeks, turning the jar upside-down once a week to mix. Strain and discard pulp. Pour liquid into a glass bottle, cap, and cure for two more weeks in a cool, dark place. Makes 36 ounces.


Packaging ideas:
· Include cordial glasses in the gift package
· Packaging depends on the color and type of cordial. Carefully arrange glasses with the bottle in a basket or flat box surrounded by fresh fruit and color-coordinated tissue or other filler. Tie with ribbon. Blue and silver packaging works well with blueberry cordial, as does gold with orange cordial. Tiny flowers such as dried baby’s breath complete the ensemble.

©Pamela Roller
www.pamelaroller.com

By Beth Trissel
For gift giving, fund raising, or just plain fun, consider making fragrant potpourri. Begin by drying rose petals, an essential ingredient. Other flowers such as bachelor buttons, asters, straw flowers, and statice add color. Any blossom that dries well can be used. Mints, lavender, and lemongrass are all excellent herbs for fragrance. Save the peelings from citrus fruit. Cinnamon sticks are a nice touch.

Additional scent comes from manufacturers who sell potpourri supplies. Order ground orris root, lavender blossoms, and essential oils. Sachet bags can be made from circular scraps of fabric, such as gingham, all tied up with colorful ribbons. Decorative jars also make attractive holders. Baskets filled with aromatic sachets are an appealing presentation if fund-raising is your goal.

Here are some potpourri making directions from my experience and the book, Potpourri, by Ann Tucker Fettner. After you’ve collected and dried an ample quantity of blossoms and herbal leaves, mix in your other ingredients. Use a large bowl, not plastic, but ceramic or pottery. To hold the scent, you will need a fixative, often orris root. Generally, you use a tablespoon of a fixative for every quart of dried material. Add the spices you’ve chosen––cinnamon bark broken fine, rubbed mace, ground cardamom seeds––by sprinkling them over the petals and fixatives. If you like, add the crushed citrus peel, maybe some crumbled vanilla bean, and mix.

The ingredients must be absolutely dry or the blend will molder. To all of this, add your favorite essential oils, rose, lavender, geranium, or tincture of musk or amber. Experiment with different blends. Don’t combine all the oils in the same batch. Phew! That would be rather overwhelming. The possibilities are as endless as your imagination.

When you’re satisfied that the mixture is well blended, let it age in a crock for several weeks. Don’t have a crock? Brown paper grocery bags will do. Store the mixture out of sunlight in an airy corner or attic. Stir occasionally, then package prettily, and enjoy.


©2007 Beth Trissel