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If you would like to incorporate essential oils into your holiday plans, here are some recipes sure to please!

Orange Melt Aways

• 1 Cup soft Butter or Margerine (I use butter!)
• 2 Cups sifted Confectioners Sugar (divided!)
• 1 1/4 Cup UNSIFTED flour
• 3/4 Cup Corn Starch
• 3 Tablespoons Orange Juice
• 3 drops Sweet Orange or Blood Orange Essential Oil.

Cream butter with Essential Oil.  Add 1/2 cup confectioners sugar and beat until fluffy.
Beat in Flour and Corn Starch until smooth.  Cover and chill for at least two hours.
(Overnight is better!)

Preheat oven to 325 degrees F.
Roll the chilled dough into 1 inch balls, and place on an UNGREASED cookie sheet.
Bake the cookies for 8 to 10 minutes until firm and barely golden.  Cool slightly (they
will be very fragile) and remove to a wire rack to finish cooling.

Mix remaining 1 1/2 cup confectioners sugar with the 3 Tablespoons Orange Juice.
Put wax paper under the cookies on the rack, and spoon the orange glaze over them.
Let dry.

Makes approximately 3 1/2 dozen cookies that freeze well, so you can make them now
to serve in two weeks. 

1 cup softened butter
1 cup sugar
3 eggs
juice of one orange
zest of one orange
10 drops orange essential oil
3 cups flour
1/2 cup cocoa powder
1 12/ tsp. baking powder
1 cup chocolate chips

Preheat oven to 325; grease a baking sheet. Combine butter, sugar, and eggs; stir well. Add the juice and orange zest, and essential oil. Stir in flour, cocoa powder, and baking powder until very well blended. Add chocolate chips. You may need to add more flour, depending on the size/juiciness of your orange. You want a soft dough that is easy to handle but not too sticky. Divide dough in half; shape each half into 5 by 10 inch logs. Place on baking sheet, and bake for about 25-30 minutes. Removed from oven and let cool thoroughly. When dough is cool, cut logs on the diagonal into 1/2 inch slices. Lay slices on baking sheet and bake about 8 minutes, then turn them over and bake the other side. You want them to be dry and lightly toasted, but not overdone! Remove from the oven, and cool. Enjoy!
 

Shared by Maggie at http://www.prairielandherbs.com/

Quick and Easy Lemon Pie

Crust:

• 2 cups crushed biscuit (he means Cookies for our American readers.)
  **I'd use either graham crackers or gingersnaps.
• 125 gram butter.  (4.4 0unces)

Melt butter, add to crushed biscuits. Press into spring form pan.

Filling:

• 250 gms cream cheese,  (8 ounces)
• 1 tin sweetened condensed milk
• half cup of lemon juice

Beat cream cheese, gradually add condensed milk, then lemon juice. Add 1-2 drops Bc oil (Lemon Myrtle), stir. Pour into shell and chill.

No, this is not advocating internal use of Bc oil - it's a flavouring, and we only try it at home. And I like it.

(my note...I've used both our organic lemon rind oil and the Lemon Myrtle oil in lemon meringue pies...both are wonderful...and save my knuckles!)

-From my favorite Australian Distiller

Peppermint Hot Chocolate

1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup sugar
6 ounces bittersweet chocolate, chopped
3 drops peppermint oil
Sweetened whipped cream for garnish
Candy Canes

In a saucepan, combine the cream, milk, sugar and chocolate
and cook until the mixture just begins to steam. Add the
peppermint oil. Divide the hot chocolate into mugs and top
with sweetened whip cream. Add a candy cane to each cup.

NOTE: Kids love this yummy drink.

Mint Recipe

• 1 1 lb. box 10X sugar (Confectioners)
• 2 tablespoons softened butter or margarine
• 2 tablespoons shortening
• 1 teaspoon butter flavoring (don't leave this out - I have and they are just not the same)
• 2 tablespoons hot water
• 8-10 drops Peppermint essential oil
• 2-3 drops food coloring

Pour the first 3 ingredients together in a medium to large bowl in the hot water add a few drops of food coloring
8 to 10 drops of eo - (I guess you could use spearmint, and maybe even rose) and the butter flavoring. Add to bowl and mix together with your hands until you have a very stiff dough. Press into mold\molds.

Makes 75 to 100 mints depending on the size of your mold

-from my friend Cathy Baskin (soap maker extraordinaire)

Dark chocolate peppermint creams

Here's my old family recipe for Peppermints -
3 1/2 lbs sugar
1 qt cream
1/4 heaping tsp cream of tartar

Put sugar and cream in a large kettle, stir until disolved, then set over medium heat, and stir until it begins to boil. Don't bring the heat up too fast, or it may scorch or crystalize when it it poured.
Add cream of tartar, then put in the candy thermometer and stir constantly moving the thermometer and stirring underneath to prevent sticking.  (Don't scrape the sides of the pan, and don't cover the kettle).
Cook to 238 degrees.  Pour out on a marble slab, previously moistened with cold water.  Allow to stand until perfectly cold to the back of the hand.
When cold, cream the same as for bonbon creams using a paddle to work it until it sets in a hard ball.
Cover with a damp cloth and let it stand 30 or 40 minutes so that it will sweat enough to be taken up in the hands.  Do not be discouraged when starting to work up the fudge, as it is very hard, but will soften up by kneading thoroughly. After you have softened it by working it with your hands, flavor as desired, molded in any shape desired, sliced with a knife, cut into squares, coated with chocolate, or eaten at once if desired.

For peppermints add Midwestern USA Peppermint Oil to taste to the softened ball (about 15 drops-or more). (best for candy!!!) This is to taste, so take a small bite and check it out, add more peppermint if you need it.  Try not to take too many bites, or it will be gone and you will have to start all over. When the flavor is "just right", pinch off a walnut sized piece and roll in a ball. Place on waxed paper and then flaten slightly with the pad of the finger.  When all the batch is made into patties, coat each piece with dark chocolate. Yum!

This is a very creamy, delicate fudge so you can flavor it any way you want.
Other flavor substitutes instead of the peppermint oil:
Chocolate fudge - work in melted chocolate
Opera fudge - work in 1 tsp vanilla and about a cup of coarsely chopped nuts and coat with melted chocolate
Chopped cherries or citron
 

Shared by our client Anita Reed.
 

Another Christmas special to shake off that winter chill is mulled wine, and here essential oils can be used in place of the usual dried spices. Blend 1 drop each of cinnamon and clove and 2 drops each of orange and mandarin in 2 tablespoons of honey. Slowly heat 1 litre of red wine or of apple cider in a non-metallic pan, add the flavoured honey and stir well until the wine starts to bubble. Take off the heat and serve.

Would you like to make personalized gifts for your friends?
Take a look at our Homemade Gift Ideas page.

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