Howdy. Generally it is not cost effictive for the home gardener to distill EO (essential oil), as the cost of the still and the amount of herb needed to make a decent batch are restrictive. This is what I personally would do. Cram a jar full of mint leaves, cover with oil (almond would be nice). Set it in a oven with pilot light or other warm place a week or so. I shake daily at least. Then press the oil out. Here's a recipe for salve: Salves made easy It is very easy to make your own salves. Start with 8 ounces of an herbal oil and place in a non-metal pan. Add about 1/4 cup of beeswax. Heat over a very low heat until the beeswax is melted. To check the firmness of your salve, place a few drops on a plate and place in the freezer. After a minute or two, check the consistency. If it is too soft, add more beeswax; if too hard, add more oil. When you have achieved the desired consistency, pour into clean jars and cool completely. Stored in a cool, dark place, your salves should keep for a couple of years. Seperate a bit out, add more beeswax, and you can use it as lipbalm as well. You can add essential oils for added scent, as the straight mint infused oil probably wouldn't be real strong in smell, but it would be astringent and soothing as well. Enjoy, Lynn PS- maybe some day you'll aquire mint taste-buds. Nothing better than a frosty mug of mint tea on a sweltering day! Here is a link that might be useful: Here's past posts on distillation and EO's

A great place you can check out for recipes is foodnetwork.com I just looked up "bridal shower" for you & they have recipes there & I bet you can find something really cool & easy to make as well as inexpensive. Betty

There are LOTS of different versions, some use simple syrup instead of confectioners' sugar, some use regular granular sugar...using it to muddle with the mint to bruise it and release it flavor. But here's one. SOUTHERN MINT JULEP 2 sprigs fresh mint 1 tablespoon water 1 teaspoon confectioners' sugar 1/2 cup ice, crushed 1 1/2 ounces bourbon 1 sprig fresh mint 1. Place mint in blender; add water and sugar. 2. Blend until leaves disappear, add ice and bourbon; blend a few seconds. 3. Pour into frosted glass or julep cup which has been filled with finely chopped ice. 4. Stir and decorate with a sprig of mint. 5. Serves 1. 6. Note: Serve with a short straw that is no taller than the mint, so one enjoys the aroma as well as the taste.

Ah - I believe I know what you're talking about. Many, many years ago, DH and I spent the weekend with a friend in Columbus, OH, where we used to live. She made these incredible brownies - a fudgy bottom layer, about a quarter-inch of icing in the center and a thin, hardened layer of unsweetened chocolate on the top. I found a similar recipe once in Woman's Day, lost the 2nd page, wrote to Woman's Day for another copy, but the one they sent wasn't it. Tried some other recipes, but could never duplicate it. A couple nights ago, I was looking through cookbooks trying to find a recipe for a cookie exchange, when I came across this one. I'm about 99% positive that this it. I would probably leave out the nuts, only because I don't remember my friend's recipe having nuts. Tint the frosting layer green and I think you might have it! I haven't tried this recipe yet, but plan to do it soon, b/c I think they'd be good for Christmas, especially with a green mint layer. Triple-layered Brownie Squares (from Sunset Cookies, 1991) 2 ounces unsweetened chocolate 3/4 cup butter 1 egg 1/2 cup granulated sugar 1/4 cup all-purpose flour 1 cup chopped almonds or pecans 2 cups powdered sugar 1/2 teaspoon vanilla 2 to 3 tablespoons whipping cream For the first layer, place 1 ounce of the chocolate and 4 tablespoons of the butter in the top of a double boiler over simmering water (or in a small pan over lowest possible heat). Stire until melted. In a small mixing bowl, beat egg and granulated sugar, then gradually beat in chocolate evenly in a lightly greased 9-inch square baking pan; bake in a 350 oven for 20 to 25 minutes or until brownie feels dry on top. Let cool completely in pan on a rack. For the second layer, place 4 tablespoons of the buter, powdered sugar, and vanilla in small bowl of an electric mixer. Beat together; then beat in enough cream to make frosting spreadable. Spread evenly over cooled brownie. For the third layer, combine remaining 1 ounce chocolate and remaining 4 tablespoons butter in the top of a doulbe boiler over simmering water (or in a small pan over lowest possible heat). Stire until melted. Drizzle over frosting layer; tilt pan so chocolate covers surface evenly. Refrigerate until chocolate is hardened (about 15 minhtes). Cut into 2-1/4-inch squares. Store, covered, in refrigerator. Makes 16 Mint-layered Brownie Squares Follow directions for Triple-layered Brownie Squares, but add 1 tespoon peppermint extract to frosting (second layer).