I need a lotion bar recipe w/o beeswax
angiepangie
10 years ago
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sara-s
10 years agoRelated Discussions
Cold Sore Lotion
Comments (51)Lysine is the best for most herpes outbreaks. What works to keep them from happening depends on how your immune system works. Many people get herpes outbreaks from STRESS. For those of you who are talking about peroxide, peroxide is for bacterial problems rather than viral ones. Your immune system makes a form of it to kill bacteria. It isn't useless, because it can get rid of bacteria that can make a sore heal slower. But it isn't for viral problems, and herpes is viral. Also make sure what you have is herpes. This can be done with a blood test these days. There are a lot of interesting things that can make sores, like Pseudomonas, that can be hard to get rid of and spread like crazy to others. I have never tried toothpaste. I rarely have outbreaks. I have read that there are products that help manage diseases even though they aren't antibiotics or antivirals. I believe the article first appeared in Nature years ago. So the toothpaste thing might not be so far fetched. Also brushing your teeth helps get rid of flu virus so it may help with herpes the same way. You can use grapefruit seed extract (8-15 drops in a juice glass of water or juice) to help get rid of the infection or try any number of things. Lysine is the best, though....See MoreA big, honkin box o bounty from Katie in Idaho!
Comments (19)Wow Katie that is an amazing swap box. What a wonderful bounty of home canned items. I love the idea of indonesian satay sauce, the huckleberry jam, jalepeno pepper jelly and the soup. I tried to make that soup last summer and had canner problems. Since then I have been afraid of making it. The box would have been awesome with just all the home canned items. -Robin Here is the Blueberry Lavender Jam recipe along with notes on canning it Blueberry Lavender Jam 2 tablespoons dried lavender flowers 1 11 1/2- ounce can frozen white grape juice concentrate 3 cups fresh blueberries, washed and drained 1. Make a lavender sachet: Cut a piece of cheesecloth into a 6-inch square, place lavender in the center, and tie into a bundle with kitchen twine. Cook the jam: In a heavy saucepan over medium heat, bring lavender sachet, grape juice concentrate, and blueberries to a boil. Stir constantly to prevent burning until the berry mixture jells -- about 20 minutes. (To test whether mixture has jelled, place a teaspoonful on a plate and let cool to room temperature. Lightly touch the berry mixture with your finger to see if it has consistency of jelly. If not, continue to cook for 10 more minutes and check again by using the same test.) Cover and steep for 2 hours. Store the jam: Remove the lavender sachet and discard. Divide the jam between 2 pint jars. Cover and store in the refrigerator for up to 1 month Note: To modify it so I could can it I just simmered it with the lavender for 20 minutes than removed the lavender (which I had in a teaball). I also made one where I soaked the lavender overnight in the grape juice, yuck too much lavender....See MoreLOOKING for: Bar cookie w/multiple layers
Comments (7)They sound like Pecan Pie Squares, except with chocolate added and walnuts instead of pecans. Sort of like a ham sandwich, except with apples added and with chicken instead of ham! :o) Anyway, I've made this recipe several times, even though I don't usually use cake mixes, and people really inhale them. I bet you could add a layer of chocolate and make them even better. (I got this from someone who got it from her sister-in-law, who said she got it from Paula Deen, but I'm not so sure about that.) Pecan Pie Squares 1 box yellow cake mix (she used Duncan Hines butter kind, so I did, too) 1 stick butter 4 eggs 1 1/2 c. light corn syrup 1/2 packed dark brown sugar 1 teaspoon vanilla flavoring 2 c. chopped pecans Preheat oven to 350 degrees and grease 9 x 13 pan. For the crust, in a bowl mix the cake mix, 1 egg, and melted butter. Measure out 2/3 c. of this mixture and save for topping. Pat the rest of mixture in pan and bake for 15 mins. Stir reserved crust mixture, 3 eggs, corn syrup,brown sugar, and vanilla. Last stir in the pecans. Pour this mixture over partially baked crust. Increase the oven temp. to 375 degrees and bake an additional 30 mins. or until cake is set. Cool and cut into bars. If you're not comfortable tweaking that one, you can find lots of recipes by just Googling "Chocolate Pecan Pie Squares." I copied out this one, but there are tons more. I'd love to hear what you end up trying. Chocolate pecan pie squares Yield: 54 servings 2 c Flour 1¼ c Granulated sugar 2 Sticks butter; cut-up, softened 3 tb Butter, melted 1 Egg 3 tsp Vanilla extract 6 oz Semisweet chocolate chips â c Light brown sugar, packed ½ c Heavy cream â c Light corn syrup 3 c Pecans, chopped Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:05 1. Preheat oven to 350 F. To make crust, in a food processor, combine flour and 1/2 cup granulated sugar. Add 2 sticks softened butter and process until mixture is in fine crumbs. With machine on, add egg and 2 tsp vanilla through feed tube. Process just until dough leaves sides of bowl and masses together. 2. Press dough evenly over bottom of a foil-lined 10 x 15-inch jelly-roll pan. Bake 15 to 17 mins, or until just golden. 3. Remove from oven and sprinkle evenly with chocolate chips. Return to oven 1 to 2 mins to melt chips. Spread melted chocolate over crust. 4. In a large bowl, combine remaining 3/4 cup granulated sugar, brown sugar, cream, corn syrup, melted butter, and remaining 1 tsp vanilla. Mix well. Stir in pecans. Carefully spoon pecan topping over chocolate on crust. 5. Bake 25 to 30 mins, or until golden. Let cool in pan 1 hour before cutting into 54 squares....See MoreDrool alert! Will these keep w/o refrigeration?
Comments (4)Our local bakery makes something similar - a bit more layers and more decadent, and it takes 3 days for the layers to set up --- but they are not refrigerated....See Moresara-s
10 years agolealea4
10 years agoSam Choi
8 years agoSam Choi
8 years agoPrecious Frazier
8 years agolast modified: 8 years ago
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