homemade coffee creamers

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For whatever flavor of creamer you want, you start off with the same basic ‘base’ recipe.

14oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)

Mix the ingredients together well. Add them to a mason jar and shake it like crazy or you could also opt to use an old (washed) creamer container.

French Vanilla Creamer
2 teaspoons vanilla extract OR vanilla coffee syrup

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste

Chocolate
2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract

Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

Coconut
2 teaspoons coconut extract

Samoa (like the Girl Scout Cookies)
2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

Almond Joy
1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract

Hazelnut
2 teaspoons hazelnut extract

Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond
2 teaspoons almond extract

Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

You’ll want to stick a piece of tape on they mason jar lid with the expiration date from the milk used. Use this as a guideline as to when the creamer should be used by.

Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!! And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!

15 SECRETS TO DUTCH OVEN COOKING

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Cooking in a Dutch oven is one of life’s pleasures, I think. It’s hard to duplicate the feeling of cooking outdoors in a big, cast-iron pot over hot coals. It’s hard to duplicate that flavor too — a cross between cooking over a fire and using a slow cooker. I love it (if that wasn’t already obvious). 🙂

http://www.designmom.com/2013/08/living-well-15-secrets-to-dutch-oven-cooking/#more-39638

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How to Make Cayenne Salve

How to Make Cayenne Salve
by Rosalee de la Forêt

cayenne-salve-1

Every two months we feature a different herb on HerbMentor.com so that we can really dive into learning particular plants on a deeper level.

During this cold and dark time of the year we are learning more about one of the hottest and most popular spices in the world: cayenne.

The health benefits of cayenne are truly astounding!

From its heart-protective qualities to boosting the immune system, it will even stop bleeding from a cut or wound!

If you master only one herb in your life, master cayenne pepper.
It is more powerful than anything else. —Dr. Richard Shulze

In this article we are going to look at one of cayenne’s many benefits: easing pain.

History of cayenne

Cayenne comes from the Capsicum genus that also includes bell peppers, chilies, paprikas and habaneros.

This genus is from the Americas and has been cultivated for use for at least 7,000 years. Some of the early european explorers brought the seeds from South America back to Europe and they quickly spread around the world.

The etymology of the word Capsicum is believed to have been derived from Greek, meaning “to bite”.

What makes it bite?

Cayenne has a hot and acrid taste. This “bite” or heat is caused by the constituent capsaicin. The more capsaicin a pepper has the more heat or bite to it. This amount varies greatly between species and varieties.

One method of measuring this bite or heat is the Scoville heat units (SHU). Cayenne has around 30,000 – 50,000 SHU. In contrast, bell peppers have 0 and habaneros have more than 100,000.

Cayenne for Pain

Cayenne is famous for reducing many types of pain. It works by effecting your nervous system. Substance P is a neurotransmitter that relays information and results in what we call pain. Capsaicin, a major constituent of cayenne peppers, blocks substance P and therefore reduces pain.

When cayenne is used topically it can relieve many different types of pain, from diabetic neuropathy, shingles, migraine headaches, back aches, arthritis, menstrual cramps and bruises.

Cayenne Salve

Today’s recipe is a super simple salve that can be made up very quickly and bring big-time pain relief.

For this recipe you’ll need…

1/2 cup olive oil

Two heaping teaspoons of cayenne powder (or 15 grams).
(Just pick this up at the market if you don’t have any.)

1/2 ounce of beeswax
(Available at Mountain Rose Herbs, along with cayenne)

Double boiler
(Don’t have one? Try a local thirft store.)

Cheesecloth
(Available in supermarkets.)
Begin by infusing the cayenne into the olive oil over a double burner.

I heat the oil and cayenne until it is warm, turn off the heat and let it sit (warmly) for about 20 minutes, then turn the heat on again.

I do this for at least one hour to a couple of hours, you could do it for 24 hours if desired.

Once the cayenne and olive oil have been infused, strain off the powder through a cheesecloth. Reserve the infused oil.

Heat the beeswax until it is melted. Stir in the infused oil until the beeswax and oil have been thoroughly melted together and combined.

Immediately pour this mixture into jars or tins. (Makes roughly 4 ounces).

Let it cool and then label it.

Using your cayenne salve

This cayenne salve can be used on aches and pains, from sore muscles and joints to bruises and even nerve pain.

It is best for closed wounds and may sting a bit on open wounds. Even on closed skin you may feel a bit of burning or heat in the area where it is used. It should be applied externally only and used within 6 months for the best results.

If using it for arthritic pain it may take up to a week or two to see results. In this case you want to use it daily to decrease chronic pain.

Caution: When cayenne comes in contact with your mucosal membranes or eyes it will burn! Be sure to wash your hands thoroughly after touching cayenne or use gloves to apply the salve to the desired area. If you are using the cayenne salve on your hands, consider applying it at night and then sleeping with gloves on.

We’d Love to Hear From You!

Do you use cayenne for pain relief?

We’d love to hear how it works for you in the comments below. Or perhaps you are using cayenne in some other way. Please feel free to share!

~Rosalee
http://www.learningherbs.com/news_issue_92.html

Water distillation…the quick way.

something we should all learn to do

Papa's Place

I live on an island of sorts. This is a bonus in some aspects as I have a rather large continuous supply of tasty seafood year round. The draw back of course is in times of need…I am surrounded by salt water. This can present a problem during the dry season, which sometimes occurs during the wet season. Sometime it rains every afternoon and sometimes it doesn’t rain for weeks. So the ability to procure drinkable freshwater can be a challenge. An easy method is water distillation. The simple method of causing water to evaporate and then condensing it elsewhere. This is exactly what nature does to create rain. There are several methods to doing so, but one of the quicker methods is to boil water and then condense the steam and collect the water. 

Materials are rather simple:
-Pressure cooker (recommend stainless) or any container which can withstand a…

View original post 384 more words

Candied Jalapeno Recipe – A Great Use For All Of Those Jalapenos!

yummmy!

Old World Garden Farms

At the beginning of each summer, it seems like a great idea to plant several jalapeno plants in our garden.  And by the end of the summer I seem to ask my self the same question every year….”What am I going to do with all these jalapenos?”.

We love to use them fresh to make spicy jalapeno popper appetizers. And of course, we always keep a few on hand for the impromptu “I bet you can’t eat that hot pepper” contests that seem to arise at every family gathering.

We also use them in our canned salsa, picante, pasta sauce and ketchup recipes – and can a few jars sliced to spice up recipes over the winter months.  We even let a few turn red and smoke them to make our own Chipotle Peppers.

But we are always left with more…and always looking for a new way to use them.

View original post 606 more words