Southern Belle in Stilettos

Homemade Lotion Bars

Baby Bump Bar

1:1:1 Ratio 

1 Part Beeswax (1/2 cup)

1 Part Butters - Shea (1/4 cup) Cocoa (1/4)

1 Part Oils - Avocado (1/4 cup) Coconut (1/4)

Good for eczema as well! Add vitamin E or use only cocoa butter instead of shea.

I have used a combination of oils; get creative! Wholefoods has all the stuff!

Instructions:

Heat the beeswax on stove (I use a stainless steel basing pot), add the butters until melted, then add the oils. Once combined pour into soap molds or silicone ice cube trays.

Also for a great eye make up remover:

1 cup water

1.5 TSB baby shampoo

1 TSB coconut oil

Dark Chocolate Candy Coating

8 ounces of chocolate morsels - 1 1/4 cup equiv. to 8 ounces - (I prefer dark chocolate chunks)

1 tablespoon of shortening

1 teaspoon of orange flavoring (or any flavoring of your choice)

Melt the morsels first and then add the shortening and flavoring. If the coating is too thick add a bit more shortening. Decorate and refrigerate to harden quickly.

I use this coating for fruit, cake balls and pretzels. Tip: For kiwi - slice and freeze fruit before dipping.

Strawberry Almond Jewel Cake

1/2 cup soft butter
1 scant cup sugar plus more for dusting
2 large eggs
1 tbsp vanilla extract
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup ground almonds
1/4 cup slivered almonds
About 1 cup local strawberries, cut in half.

Preheat the oven to 350F
Butter and flour an 8 inch cake pan, or line it with parchment paper.
In a medium sized bowl cream together the butter and sugar.
Add in the eggs mixing well after adding each.
Mix in the ground almonds, then sift in the flour and the baking powder.
Transfer the batter into the prepared cake pan and smooth out with an inverted spatula.
Take the strawberries and gently press them into the cake batter, making a circle around the outside and then a circle within that and then within that.
Sprinkle the sugar on top and then the sliced almonds on top of that.
Bake for about 45 minutes or until the centre feels firm to the touch.
Allow to cool for at least 15 minutes before removing it from the pan and slicing into it.

I found this amazing recipe at:

http://www.ediblevancouverblog.com/strawberry-almond-jewel-cake/

(Source: southernbelleinstilettos)

Honey Butter

1 pound or four sticks of unsalted butter - Softened (not melted)

1/4 cup of local honey

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon nutmeg (optional - during Fall/Winter)

Cut butter into one inch pieces and beat with whisk attachment on low speed. Slowly add honey, cinnamon, vanilla and nutmeg (if you use); beat on high for 7 minutes.

Remove and spoon into mason jars. If you wish to make into a roll of butter, place on parchment paper and shape. Refrigerate for 2 hours before serving.

Best with buttermilk biscuits, cornbread or crepes.

Okra with a Kick

• One open mouth pint canning jar (sterilized)
• 10 pieces of fresh okra rinsed

Combine and Boil:

• 1 cup apple cider vinegar
• 1/2 cup filtered water
• 1 clove of minced garlic
• 1 tbs red pepper flakes
• 1 tbs smoked paprika
• 1 heaping teaspoon of kosher salt

Place okra and 1 teaspoon black peppercorns in sterilized jar. Then pour the mixture over the okra, seal and let cool. Refrigerate; they will be ready in 24 hours and can be stored in the refrigerator for one month. 

This recipe is scaled down for individual use. I will taste test and post my review this week.

A dear friend and mentor has given me the cook book The Homesick Texan by Lisa Fain. I have been testing many of the recipes and tonight I tackled Blanche’s Mustard Pickles. The recipe is as follows:

2 quart size canning jars (sterilized)

1 1/2 lbs. of pickling cucumbers sliced and layered in the jar

Combine on low heat the following:

1/2 cup granulated sugar

1/2 cup kosher salt

1/2 ground pepper

1/2 dry mustard

8 cups white vinegar

Pour over the cucumbers, seal and let cool. Once cooled refrigerate for one week before opening; they will last for one month in the refrigerator.

TESTED: These were served at an event this weekend and they were a huge hit!

Chipotle Ketchup - Very Spicy

Pickled Carrots, Jalapenos and Cauliflower or Escabeche

My First Attempt at Canning - Spicy Pickled Okra (Don’t forget the salt!!!)

Recipe from The Homesick Texan