Witchin’ in the Kitchen at the Bubbling Cauldron

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4 ounces unscented, clear glycerin soap
1 teaspoon grated beeswax
¼ teaspoon lavender fragrance oil
Violet food coloring — (or one drop each blue & red)

Melt the soap over low heat until liquefied. Add beeswax and stir until melted.
Remove from heat and add the fragrance oil and food coloring. Stir until blended.
Pour into mold and let set for 3 hours.

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3 cups glycerin soap base
1/4 cup infusion of lavender flowers and rosemary leaves
1 1/2 teaspoons of lavender oil
1 1/2 teaspoons of rosemary oil
1 teaspoon pulverized dried rosemary

Melt soap base and add other ingredients.
Stir until blended, then pour into molds.

Infusion basically means to make tea.
Pour hot water over fresh or dried plant parts.
Three tablespoons of herb per cup of water for ten minutes should do fine.
Use distilled water, if possible. Non-chlorinated water is best.

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1 tablespoon beeswax
1 cup melted opaque soap base
1 tablespoon honey

Melt beeswax in double boiler and mix with melted soap base.
Add honey and stir until melted. Pour into mold.
Release from mold when hardened. Let cure on a drying rack.

Try using a bee skip (hive) mold. This is a smooth, light fragrance soap.

I make this mostly for my laundry.  

I take several wands of lavender (blooming or not) and stick it directly into a bottle of white vinegar I have specifically for laundry.  
One could heat the vinegar first but I take the bottle and set it out on the porch in the sun and let it brew out there.

Adding a cup of this to the final rinse of your wash cycle will help rinse the load clean of detergent residue which causes your clothes and towels to become stiff when hung out on the line.  The lavender scent tends to be faint as I use maybe half a dozen wands of lavender in a 30oz, or so bottle.  It seems to be enough to keep bugs out of clothes when storing though.  So far so good.

4 ripe bananas
2 cans (20oz each) crushed pineapple in juice
1 pkg yellow cake mix

Pineapple Creme Chantilly Filling*
Garnish: mandarin orange sections, maraschino cherries, drained

Prepare 2 9in cake pans with shortening or spray. Peel and mash 1 banana to make 1/3c. Drain pineapple well, reserving 1 cup of juice for cake and 1c. pineapple for filling. Follow package instructions for cake, using mashed banana and reserved pineapple juice instead of water. Bake 375* 30 min. Cool 10 minutes before removing from pans. Slice cooled cakes in half horizontally to make 4 layers. Prepare filling.

*Pineapple Creme Chantilly Filling

Whip 1 pint whipping cream with 1/4tsp cinnamon until stiff; fold in reserved, drained pineapple.

Spread 1/4 filling over 1 layer. Slice one banana; arrange on top of layer. Add second layer; repeat, adding the filling and a banana on top of each layer. Top with orange sections and cherries. Refrigerate.

1 cup baking mix
1 tablespoon and 1-1/2 teaspoons white sugar
1/3 cup milk
1/2 teaspoon lemon zest
1-1/2 cups raspberries
1 cup fresh blackberries
1/2 cup fat free sour cream
2 egg whites
1/2 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

Combine baking mix, 1 1/2 tablespoons sugar, milk, and lemon rind. Press with floured fingers into the bottom and up the sides of a pie dish that has been sprayed with a
nonstick cooking spray. Sprinkle berries onto crust.

Combine sour cream, egg whites, 1/2 cup white sugar, flour, spices, and vanilla extract. Pour over fruit. Cover
edges of crust with foil.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Turn heat down to 350 degrees F (175 degrees C), and bake
for 30 minutes, or until center is set.

Makes 1 - 9 inch pie ( 8 servings).