Patchouli – Used in countless perfumes and fragrances, patchouli is noted for its long-lasting fragrance and fixative ability. It borders on the exotic and even the name patchouli evokes images of heady aromas, dark, rich colors, candlelight, incense and intrigue. The aroma is very intense; it can be described as earthy, rich, sweet, balsamic, woody and spicy. Patchouli oil is one of the few essential oils that improve with age. Aromatherapy benefits: romantic, soothing, sensual.
Rose Otto – Rose oil is one of the oldest and best known of all the essential oils. The fragrance of rose is associated with love. It is warm, intense, immensely rich and rosy. It is used in perfumes to lend beauty and depth. A drop or two in a massage, facial or bath oil is luxurious and soothing. The oil is used in skin creams, powders and lotions. Aromatherapy benefits: romantic, supportive, gently uplifting.
Thyme, White – White thyme starts out as red thyme oil that has been further refined and redistilled to remove the constituents that produce the red color. The aroma and action of white thyme oil are a bit milder than that of red thyme. Both are used to scent soaps, colognes and aftershaves. Caution: Thyme oil can be irritating to the skin and should be used cautiously. Aromatherapy benefits: cleansing, purifying, energizing.
Ylang-Ylang Extra – Ylang-ylang oil is distilled from the early morning, fresh-picked flowers of the cananga tree. The distillation process is interrupted at various points and the oil accumulates is removed. The first oil to be drawn off is the highest quality and is graded “extra.” Ylang-ylang extra has an intense floral, sweet, jasmine-like, almost narcotic aroma. Aromatherapy benefits: sensual, euphoric.
Tonka – Energetically Tonka Bean Absolute is called the Oil of Initiation. As a gatekeeper, it allows those that are ready to go forward and for those that are not ready, their experience will be unpleasant or they will get a blocked experience.
Cardamom: In India Cardamom is traditionally used in curry blends, and in Scandinavian countries it is commonly added to breads; however, most of the world’s Cardamom crop is used in Arabic countries as a flavoring for coffee. A small amount of Cardamom will add a tempting flavor to coffee cake, Danish pastry, specialty breads, and apple pie. Try Cardamom the Arabic way and add a little to your ground coffee before brewing, then sweeten and top with cream. Cardamom comes from India, Guatemala, and Ceylon.
Thyme: The leaves are stems of a shrub grown in France and Spain. Has a strong, distinctive flavor. A delicate looking herb with a penetrating fragrance, thyme is a wonderful addition to bean, egg and vegetable dishes. Both fresh and dried thyme is available in your local supermarket throughout the year. Fresh thyme should be stored in the refrigerator wrapped in a slightly damp paper towel. Dried thyme should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months. Thyme, either in its fresh or dried form, should be added toward the end of the cooking process since heat can easily cause a loss of its delicate flavor. Add thyme to your favorite pasta sauce recipe. Fresh thyme adds a wonderful fragrance to omelets and scrambled eggs. Hearty beans such as kidney beans, pinto beans and black beans taste exceptionally good when seasoned with thyme. When poaching fish, place some sprigs of thyme on top of the fish and in the poaching liquid. Season soups and stocks by adding fresh thyme.
Apple Patchwork Cobbler
Apples, cinnamon, cardamom and orange liqueur topped with a patchwork arrangement crust.
Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 30 minutes
Yield: 6 servings
6 large Granny Smith apples (peeled, cored and cubed)
Juice of 1 lemon
2 tsp. cornstarch
½ cup sugar
1/8 tsp. cardamom
½ tsp. ground cinnamon
¼ cup orange liqueur, or orange juice
1 package refrigerated pie crusts (2 crusts)
1 tsp. water
1. Preheat the oven to 375 degrees.
2. Combine the prepared apples in a large bowl with the lemon juice, cornstarch, sugar,
cardamom, cinnamon and orange liqueur. Toss well to thoroughly combine the ingredients and
coat the apples evenly.
3. Lightly spray an 8×11 baking dish with cooking spray. Pour the apples into the baking dish and
arrange them in an even layer.
4. Unroll one of the pie crusts. Cut the crust into rectangles approximately 1 ½ inches x 2 inches.
5. Arrange the crust rectangles over the apples in a patchwork fashion leaving several openings to
allow steam to escape. Be sure to press the pieces on the edges to the sides of the baking dish.
If more crust is needed, use the second pie crust as well.
6. Beat the egg with the water. Carefully brush the egg wash over the crust taking care not to
disturb the arrangement.
7. Bake for approximately 1 hour and 10 minutes or until the crust is golden brown.
8. Remove from the oven and allow to cool. May be served just warm or at room temperature.
9. Use any leftover pie crust scraps to make cinnamon twists. Just gather up the scraps, knead
them together for a few seconds and roll them out. Melt a tablespoon or two of butter and brush
over the strips. Sprinkle with sugar and cinnamon. Cut the dough into strips about 4” long and 1
½” wide. Take each dough strip and give it a twist, then place it on a baking sheet lined with
parchment paper. Dab a little more melted butter on each twist and sprinkle on a little more sugar
and cinnamon. Bake for about 20 minutes along with the cobbler or until the twists are golden
brown. Great with a cup of coffee!
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