Sensational Recipes for Silky-Smooth Hands!Experience the best moisturizers that nature has to offer! Whether you're an office worker or a stone mason, a gardener or a mechanic, chances are your hands could use some love and attention. Help is here! In Making Herbal Hand Creams and Salves, you'll find easy-to-follow recipes for more than twenty all-natural lotions and creams designed to hydrate, replenish, and smooth your skin for a beautiful, silky feeling. Author Norma Weinberg also offers expert advice on healing dry, cracked skin; softening calluses; soothing inflamed, sore cuticles; preventing premature skin aging; and removing age spots, as well as essential information on evaluating commercial products.
This informative, enthusiastic guide provides complete instructions and helpful advice for making delicious homemade ice cream, either in a hand-cranked or electric freezer. Includes 58 exotic, mouthwatering ice cream recipes, plus recipes for toppings, sauces, more. Introduction. Illustrated throughout.
The newest title in Harper's stand-up series, Knit Wit features 30 hip, creative knits that are easy and fun to make. A beginner's class (or refresher course, if you're a lapsed knitter) offers the equipment advice, step-by-step instructions on basic techniques, and expert tips you'll need to knit with wit. Then on to the projects -- arranged by order of difficulty so you can match your skill level and time constraints. Each one is vividly photographed and, when necessary, accompanied by clear diagrams to ensure happy results. Best of all, the stand-up format allows handsfree perusal so you can knit without dropping a stitch, referring to the instructions as you go.Projects Include: postmodern legwarmers ¿ rockstar scarf ¿ pixie hat dreadlock hat ¿ ice cream pint cozy ¿ sound-system snugglers ¿ water-bottle sling ¿ birdless boa ¿ surf & turf skirt ¿ girly boxers ¿ purple haze cardigan ¿ coral bikini ¿ AND MANY MORE!
Fudge is almost everyone's favorite homemade candy. Creamy, sweet, and surprisingly colorful in its myriad of forms, it also makes one of the most treasured of homemade gifts. It's also wildly popular at bake sales and potluck dinner dessert tables! For the home candy maker, having all of these recipes together at hand makes fudge making an adventure. Peaches & Cream fudge? Apple Pie fudge? How about some Hellishly Hot Habenero? 55 different flavors representing many different types from the old fashioned to the microwaved means that you'll have plenty of variety!
Celebrate kids and their special talents.There's nothing kids like more than putting pencil, crayon, or chalk to paper and drawing their favorite things. But mastering technical skills isn't always easy for them. So visual artist and instructor Jennifer Lipsey has created an appealing new series that gently takes youngsters 4-to-8 beyond what they know--and this first entry introduces them to some very simple drawing basics. On the left page are hand-drawn how-tos, all in bright purple. On the right is the finished piece, with even more entertaining things to do. And the minimal text allows even pre-readers to follow the instructions easily. While children happily create great pictures of ice cream, dinosaurs, and bicycles, they're learning how to turn basic lines into shapes, construct accurately proportioned people and objects, capture silhouettes, and produce realistic three-dimensional effects.
Cookie swaps are joyful. Cookie swaps are social. Cookie swaps are hip yet old-school, trendy yet traditional. Cookie swaps are creative, inexpensive, DIY, and a great way to entertain. Cookie swaps are baking meets Stitch ¿n Bitch, with newspapers, magazines, and websites¿including The New York Times, The Washington Post, Better Homes and Gardens, Real Simple, Family Fun, Southern Living, Kraft.com, and Ed Levine¿s Serious Eats¿all writing about the trend. Cookie Swap! captures all of this and more in an idea-packed, slightly sassy guide. On the one hand, it¿s all about the swap: when to swap (Christmas, of course, and other holidays, but also birthdays, bridal showers, graduation parties, PTA meetings, and fund-raisers¿or just at your next book club meeting). And how to swap¿with a planner, cookie swap math guide (so everyone gets the same number of cookies), ideas for invitations, decorations, containers, and then, when the crumbs have settled, how to make a keepsake. On the other hand, it¿s all about the cookies. Lauren Chattman is a former professional pastry chef and baking writer who¿s put together a knockout collection of more than 60 delectable, easy-to-make, simple-to-sophisticated recipes covering every kind of cookie¿from crowd-pleasing favorites like Chewy Chocolate Chip Cookies and Pumpkin Cheesecake Brownies to unexpected treats like Flaky Cardamom Palmiers and Green Tea Sandwich Cookies with Almond Cream. Finally, the book ends with a chapter of drink recipes¿such as Iced Irish Coffee, Mini Strawberry Milk Shakes and Juicy Sangria¿because not every cookie wants milk.
"Who Else Dreams of Paleo Toaster Pastries or Paleo Soft Serve Ice Cream? Dream No More!"An Allergy-free, Whole Foods Recipe Book Designed for Health Conscious and Food Sensitive People's Pantries.Transitioning to Paleo can be challenging - in our moments of stress or weakness all we want to eat is our typical unhealthy comfort foods. In The Paleo Pantry, our family favorites such as ice cream, toaster pastries and jam can be easily made at home with Paleo-friendly, gluten-free ingredients such as almond flour, coconut flour, coconut milk, natural sweeteners and whole nutrient-dense meats, eggs, veggies and fruits. In her latest cookbook, Kate Evans Scott inspires you to step inside your kitchen, take a look around, and change the way you relate to food. The Paleo Pantry was born of a tight budget, Kate's love for sharing Paleo-friendly, gluten free recipes and a desire to enjoy a homemade / healthy eating life with her growing family. On a mission to stick to the Paleo diet, and remove prepackaged and processed foods from her cupboards, she learned that with a little determination, anything from the store could be made in her kitchen. Here are her very approachable recipes for 26 everyday staples, organized by Fridge, Freezer, and Cupboard ¿ from classic canned goods such as honey pears, dill pickles, and homemade applesauce to nut butters and spreads such as almond butter, blackberry freezer jam, and spreadable whipped butter. Enjoy homemade stocks, quick and nutritious breakfast options like orange cranberry scones, instant blueberry hot cereal and toaster pastries. The Paleo Pantry is a celebration of food containing all-time favourite recipes like soft serve banana ice cream, tasty beef jerky, crunchy apple and plantain chips.Stock your kitchen pantry with:¿ Pantry classics: Honey Pears, Cinnamon Applesauce, and Marinara Sauce, and Creamy Mushroom Soup.¿ Breakfast Go-Tos: Orange Cranberry Scones, Instant Blueberry Hot Breakfast Cereal, and Toaster Pastries.¿ Nut butters and spreads: The classics and the creative ¿ Homemade Almond Butter, Blackberry Freezer Jam, Grass-fed Butter, Spreadable Whipped Butter Blend¿ Dry Staples: Gluten-free, Paleo-friendly flours, dried cherries (or any berry), and a Cream-of-Anything Dry Soup Mix¿ Stocks: The basics to have on hand, including Chicken Stock, And Beef Stock¿ Freezer Conveniences: Happy Chicken Nuggets, Hazelnut ice box cookies and Make-it-your-way Banana Soft Serve Ice Cream¿ Chips, dips, and dunks: Snacks that hit the spot, from Teriyaki beef jerky, apple chips, Honey roasted almonds, plantain chips, and cookie dough bites¿¿.and much more!Can't wait to dig in....Scroll to the top of the page to grab your copy now and make your pantry Paleo for good!About The AuthorKate Evans Scott is the author of the Amazon Bestselling cookbooks The Paleo Kid, Paleo Kid Snacks, The Paleo Kid Lunchbox and Infused: 26 Spa-Inspired Vitamin Waters. After her son
Nigellissima, like the Italian cooking from which it takes its inspiration, is a celebration of food that is fresh, delicious, and unpretentious. Here Nigella Lawson serves up 120 straightforward and mouthwatering recipes that are quick and easy yet elevate weeknight meals into no-fuss feasts. ¿It was when I was sixteen or seventeen that I decided to be Italian. Not that it was a conscious decision . . . No: I simply felt drawn to Italy,¿ writes Nigella.And so it was that before she was a Food Network star and bestselling cookbook author, Nigella found her way to Florence, where she learned to cook like an Italian. Indeed, Italian cooking is trademark Nigella: light on touch but robust with flavor. With beautiful color photographs to inspire, Nigellissima has all the hallmarks of traditional Italian fare in its faithfulness to the freshest ingredients and simplest methods. From pasta and meat to fish, vegetables, and, of course, dolci, this cook¿s tour has something for every mood, season, and occasion: Curly-Edged Pasta with Lamb Ragu is the perfect salve for a winter¿s night, while tangy and light Spaghettini with Lemon and Garlic Breadcrumbs takes just minutes to prepare. Meatzza, the favorite at Nigella¿s table, is a meatball mixture pressed into a pan and finished with traditional Margherita ingredients¿or whatever you may have on hand. And the versatile Baby Eggplant with Oregano and Red Onion works beautifully as a starter or side or as dinner sprinkled with ricotta salata or crumbled feta. Here, too, are Green Beans with Pistachio Pesto, Roast Butternut with Sage and Pine Nuts, and fluffy Mascarpone Mash, Nigella¿s twist on mashed potatoes. Never an afterthought, Nigella¿s low-maintenance ¿sweet things¿ include Instant Chocolate-Orange Mousse; light, doughnut-like Sambuca Kisses; and One-Step No-Churn Coffee Ice Cream, to name just a few. Nigella believes that every ingredient must earn its place in a recipe, and she gives tips and techniques for making the most of your time in the kitchen. For example, a stash of sweet vermouth saves you from opening a bottle when you need just a splash. If a recipe calls for the juice of a lemon, Nigella uses the zest, too¿that¿s where its force and fragrance lie. She guides you to stocking your pantry with a few supermarket ingredients and shows you how to make the most of them for spontaneous meals that taste boldly Italian. Nigellissima is a love letter to the pleasures of cooking¿and eating¿the way Italians do. With a nod to the traditional but in Nigella¿s trademark style, here are recipes that excite the imagination without stressing the cook.
Easy to follow Recipes to make your own natural beauty care products and home cleaning products. Free of chemicals, each recipe is made with pure and organic ingredients and pure essential oils. All-Natural Homemade Recipes Include: Laundry Soap Granite Cleaner Tub & Shower Cleaner Eye Cream Carpet Fresh Dishwasher Soap Oven Cleaner Window Cleaner Body Lotion Drain Cleaner Hand Sanitizer Mold Spray Room Spray Wood Polish Leather Conditioner Fabric Softener Shoe Deodorizer Sink Cleaner Gel Air Freshener Mouthwash Toothpaste Deodorant Face Mask Skin Lightener Perfume Hair Conditioner Foot Powder acne cream and more!
Stop mindlessly inhaling the breadbasket and stop shoveling in the M&M'S¿Bread is the Devil is the solution to all of our diet saboteurs.Nutritionist Heather Bauer can count on the fingers of one hand the number of her clients who don't already know what they should eat to lose weight. So why can¿t they (and their best friend and their neighbor) lose weight? Because Bread is the Devil! Yes, that's Bauer¿s shorthand for the inevitable, demonic pull that certain bad habits exert on people who try to change their eating routines to drop the pounds. Many of us have been there: You had a sensible, healthy breakfast, high in protein with complex carbs. Ditto for lunch¿soup and a salad with a warm rush of accomplishment and self control for dessert. But now it's dinnertime and you're out with friends: enter a large basket of warm, sliced, crusty sourdough bread with a little tub of chive butter. Suddenly you're in the seventh circle of hell¿the one reserved for gluttons. Bread¿s not your devil? How about ice cream or chips or that big slab of buttercream-frosted birthday cake?Bread Is the Devil will help you fight those hellish cravings that stop you from losing the weight you want. By identifying how certain factors promote overeating, Heather will:* Identify the top-ten Diet Devils that challenge healthy eating* Provide specific, proven strategies that free you from these devils once and for all* Offer up a simple, flexible guide that will help you reach your goal in twenty-one days and make eating fun again* Suggest an easy, affordable, and doable shopping list for eating at home as well as great meal choices when eating outBread is the Devil will help you say good-bye to your devils, for good.
In the highly anticipated follow-up to her bestselling Screen Doors & Sweet tea, Martha Hall Foose shares recipes and stories that are even closer to her home and heart.A Southerly Course delves deep into Mississippi Delta flavors and foodways, where Martha finds inspiration in local ingredients¿from figs and sweet potatoes to crawfish and venison. In her signature style, she pairs each recipe with an anecdote or words of advice, her memorable tales about each dish lingering long after the last bite has been polished off. Martha¿s beloved Southern cuisine is a fresh take on homey favorites fiercely protected by the locals, including Skillet Fried Corn, Sweet Pickle Braised Pork Shoulder, and Blackberry Jelly Roll. Dishes such as Sweet-and-Sour Salsify and Peanut Chicken, on the other hand, reflect the influence other cuisines have had on Southern cooking. Martha¿s lifelong bond with Mississippi is most apparent when she introduces her friends and family; she dedicates Burgundy Duck to a fiery group of women duck hunters called the Swamp Witches, while her cousin¿s new wife inspires Korean-style Grilled Green Onions. And in recalling her former neighbor, the famed author Eudora Welty, she reveals the secret to a perfect Custard Pie. With more than 100 recipes and beautiful color photographs, this book is a wonderful, personal look into the South that Martha loves. Gather around her table in A Southerly Course for unforgettable food and vivid stories, both hallmarks in a rich Southern tradition. Featured Recipe: Creamed OnionsCreamed OnionsEgyptian Walking Onions Serves 2 Egyptian walking onions do just that; they walk their way across a garden. These unusual plants produce clusters of onion sets at the top of their stalks. As the sets at the top mature and become too heavy for the stalks to hold them upright, they lean over to the ground and replant themselves, traveling across the yard. When the new sets are buried, a petite onion will form. Once these are established they will travel, producing onions along the way, for years. The onions harvested from walking onions are very similar to pearl onions and, like their cousins, are delicious creamed. Ingredients3/4 pound Egyptian walking onions or pearl onions, peeled (see Notes)2/3 cup heavy cream1 garlic clove, minced1/2 teaspoon salt1 tablespoon unsalted butterDash of hot pepper sauceGrate of fresh nutmegFreshly ground black pepperInstructionsHeat the oven to 350°F.Combine the onions, cream, garlic, and salt in a small baking dish. Dot the top with the butter and add a little hot sauce, nutmeg, and pepper.Bake for 25 minutes or until the onions are beginning to brown and are very tender.NotesTo peel pearl onions, cut off a small bit of root end from each onion and drop the onions in boiling water. Let boil for 3 minutes, then submerge in cold water. The peels will slip off easily.If you like, add 1/2 cup blanched almonds to the onions as Helen Corbitt did.One of my favorite Southe