Friday, November 18, 2016


A generous man will prosper;
he who refreshes others will himself be refreshed
Proverbs 11:25

This weekend is the Festival of Trees, Holiday Bazaar & Bake Sale sponsored by the New Smyrna Beach Garden Club to help support scholarships, programs, community service activities and other club objectives.  It features a silent auction of gorgeous trees and wreaths designed by members, unique handmade items, gift planters plus delicious treats and baked goods. There is also a super raffle of gift baskets/items.

Nov 18, 1pm – 6pm
Nov 19, 9am – 3pm

New Smyrna Beach Garden Club
2000 Turnbull Bay Road
New Smyrna Beach, FL  32168

Each year my contributions for the bake sale, bazaar and raffle have a theme and this year it is Spice Up Your Life!  I have been busy creating the following items which will be sold individually . . 


1c cocoa
1 1/2c sugar
1c powdered milk
1Tbs spice mix
            Combine and use 2-3Tbs per cup of water or for richer brew add warmed milk.

3Tbs Honeybush
1tsp each of cinnamon, orange peel, cloves, allspice, fennel seed, ginger root, cardamom and licorice root
            Combine and store in air-tight container.
To Brew: 1 tsp per 6oz cup or 1 heaping Tbs per pot.  Steep 5 minutes

2lb dark brown sugar
2-1/2Tbs ground cinnamon
1Tbs ground ginger
1Tbs ground allspice
1tsp ground nutmeg
1tsp ground mace
1tsp ground cloves
            Add all ingredients to food processor and pulse until combined.  Store in airtight container and use in a favorite hot beverage: cider, cocoa, coffee, tea, wine, juice!
To make a Hot Spiced Drink:
            Add 1Tbs mix to 1cup hot liquid and steep for 5 mins.
            Add 1/4c mix to 4c (1 quart) hot liquid and simmer 15 mins.


Fruit Dip: Combine 1/2c peanut butter, 1c vanilla yogurt and 1/2tsp gourmet blend until well blended.  Add 2/3c whipped topping and refrigerate.  Serve chilled with fruit for dipping.

Chai Spice Spread: Blend together 8oz cream cheese and 2/3c powdered sugar, add 1/2tsp vanilla and 1Tbs gourmet blend until smooth. Chill 2 hours. Serve with vanilla wafers.

Pumpkin Butter: Combine 1-15oz can pumpkin, 1Tbs gourmet blend & 1c brown sugar in a pan. Cook slowly for 15 mins but do not let it boil.  Cool & refrigerate or freeze. 


4 pieces whole dried gingerroot
3 – 3” cinnamon sticks
1tsp whole cloves
1tsp whole allspice
1tsp coriander seed
1Tbs Honey-bos tea
            Combine in a muslin tea bag.

Spiced Tea: Add tea bag to 2 quarts water and bring to a boil. Steep 10 mins then remove bags.
  Add 6oz lemonade and orange juice concentrate.  Reheat and serve with cinnamon stick stirrer.
Spiced Punch:  Add spice & tea bags to 46oz can of pineapple juice & 1 quart of apple cider,  simmer ½ hour.  Remove bags & chill.  To serve add 1 liter gingerale & clove-studded orange slices.

2 – 3” cinnamon sticks
1Tbs orange peel
1Tbs whole allspice berries
2 tsp whole cloves
1 section of broken star anise
1Tbs Honey-bos tea
           Combine in a muslin tea bag.

Mulled Tea:  Add tea bag to 2 quarts water and bring to a boil.  Steep 10 mins then remove bags.  Add 1 quart apple cider.  Reheat and serve with cinnamon stick stirrer.
Mulled Punch:  Add tea bag to 1 gallon of cran-apple juice and simmer ½ hour.  Remove bag and chill. To serve add 1 liter gingerale and clove-studded apple slices.

2 c vinegar (5% acidity)
1-3” cinnamon stick
            Heat vinegar in a small saucepan, but DO NOT BOIL.  Place cinnamon stick in a sterile glass bottle, add heated vinegar and store in dark location for 2-3 weeks, shaking jar daily. 

2c flour
1/3c sugar
1Tbs pumpkin pie spice
1tsp baking powder
1/4tsp baking soda
1/4tsp salt
8Tbs butter
1/2c pumpkin                                  
1 beaten egg
            Place dry ingredients in a mixing bowl.  Cut in butter until mixture resembles coarse crumbs.  Combine egg and pumpkin until well blended, then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together.  Divide dough in half, pat each half into a 6” circle ½ inch thick and cut into 6 wedges.  Place on greased baking sheet, brush with milk and sprinkle with sugar.  Bake at 350 degrees for 12-15 mins or until golden brown.

 HOLIDAY SPA” tea cup or mug with Honey & Spice Tea
and a combination of the following:

Combine 1c old-fashioned oatmeal, 1Tbs ginger root, 1Tbs cinnamon chips and 1Tbs orange peel in a bowl and mix thoroughly.  Fill a muslin bag with 1/4c tub tea blend. To use: steep in boiling water for 15 minutes, then add everything into tub and enjoy!

            Combine 1c Epsom salts, 1/4c sea salt, 1/4c baking soda, 1Tbs ginger root, 1Tbs cinnamon chips and 1Tbs orange peel in a bowl and mix thoroughly.  Fill a large tea bag with 1/4c tub tea blend. To use, steep in boiling water for 15 minutes, then add everything into tub and enjoy!

            Combine 1c baking soda and 1Tbs cinnamon in a bowl.  Combine 25 drops sweet orange essential oil and 1/3c distilled water.  Add liquid to spiced baking soda until it sticks together, then put into small molds until dry, remove and allow to harden.  To use, place one on shower floor and enjoy the aromatherapy!

            Combine 1c powdered milk, 1/2c old-fashioned oats, 1/2c baking soda, 2tsp cornstarch, 1tsp cream of tartar, 1tsp cinnamon & ginger, 1/2tsp cardamom & nutmeg in the food processor until ground.  Place 1/4c in tea bag and seal.  To use, steep in boiling water for 15 minutes, then add everything into tub and enjoy!

            Heat 1/2c coconut oil until melted then add 1Tbs pumpkin pie spice and 1/2tsp vanilla extract until fully combined.  Add to 2c brown sugar and stir.  Place in a sealed container.  To use: rub 1Tbs over skin and then rinse

            Combine 1c grated soap with 1/2 c old-fashioned oatmeal, 1/4c loose leaf green tea and 1Tbs cinnamon.  For each scrub, place 1/4c mixture in the center of a washcloth, gather up and tie tightly with a yard of ribbon.  Tie ribbon in bow.  Use in tub or shower to remove dead cells and stimulate circulation, then hang to dry over faucet or shower head with the attached ribbon between use.

            Layer the following in a jar: combination of whole spices, fresh cranberries, fresh rosemary sprigs and a cutie orange.  Seal & label with instructions: Add quartered orange plus remaining ingredients to a saucepan and fill with water.  Place on smallest burner on lowest setting and refill water as needed. 

WINTER SPICE SACHETS: Create a paper sachet and fill with 1Tbs of WINTER SACHET BLEND: Combine 1/4c dried rosemary, 1/4c dried mint, 2Tbs cinnamon, 2Tbs star anise and 2Tbs cloves. 

GIFTS OF THE MAGI:  Add 1Tbs frankincense (priesthood) and 1Tbs myrrh (sacrificial death) to separate small bags.  Tie together with gold (royalty) cord.
Suggested uses: Burn as incense, include in crèche or display in gold container

. . . plus a selected combination as a basket for the raffle:

“Spice Up Your Life”
Teapot w/infuser
Honey & Spice Tea
Spiced Cocoa Mix
Spiced Sugar Mix
Spice Scone Mix
Spice Blend Sampler
Tea Bag Sampler


No comments: