The Charmed Kitchen

I make and sell a lot of these at the holidays. They are a nice gift good for experienced cooks and inexperienced cooks alike. They each make a big pot of soup. Directions are on the back of the label. I package them in cellophane goodie bags I get at Pat Catan’s but you can also use pint jars. This is also a project kids can do, too.

Multi Bean Soup Mix

For 12 gifts you will need

1 case of pint canning jars. With lids and rings or 12 cellophane bags and ribbon

24 cups of assorted dry beans

Labels and directions

Herb packets

Get as many types of beans as you can find at the grocery store. When estimating how many bags you will need to get a 1 pound bag of most beans fills a pint jar with a little extra, however lentils and split peas under fill the same jar. I get 13 lbs. for good measure and if I have some left over I save it for the next batch or for home use. I’ve also found that it usually takes a couple of stores to find a decent assortment of beans. Look for a variety of colors and sizes. Some of the things I try to include are: black beans, large and small lima beans, navy beans, yellow and green split peas, pinto beans, cranberry beans, black-eyed peas, brown and red lentils and kidney beans.

Get a large bowl and add the beans. I usually have an empty jar and hand and measure as I go. Counting how many jars of beans I’ve placed in the bowl as I empty them into the jar and then empty the jar into the bowl. Measure a little generously, though. Small legumes tend to fill in spaces when several types are mixed and so 12 jars mysteriously become 11. It’s more of a general guide than a precise measure. Mix the beans well and scoop them into the jars, adding the lids as you go.

Now you have some pretty jars of beans, but not a soup mix. To complete the job, mix up a batch of herbs for the seasoning packets. You will need:

12 lollipop bags

12 labels

And

3/4 c. parsley flakes

1/2 c. dried diced onion

2 T. dried savory

1 T. dried oregano

1 T. dried marjoram

1 T. dried thyme

1 T. dried minced garlic

1 t. powdered bay leaf

You can adjust the herbs to taste or use what you have on hand. Other herbs or seasonings you could add would be basil, mint, chili powder, cumin or rosemary to name but a few. The blend recipe given is a mix of flavors I happen to like. Savory is sometimes called the “bean herb” because its flavor complements legumes. Thyme is also similar in flavor. Anyway, mix the herbs well and divide the mixture in the 12 bags. Use a couple of slightly rounded tablespoons per bag, depending on how powdered your herbs are. Fold over the labels and staple. Punch a hole in the corner of the label and affix to jar with stretchy loop or raffia or twine or even thin ribbon.

The labels

I make labels that are the same size as 2 business cards. On the front add your own graphic and on the back the directions for the soup. The print on the back will have to be small.

Directions to include with soup mix.

Rinse beans and pick over. Place beans in large kettle of cold water and bring to the boil. Boil 3 minutes and remove from the heat. Let stand 1 hour then drain and rinse beans. Return beans to pot and add enough water to cover and simmer until beans are tender, about 2-3 hours. Meanwhile in large pot in 2-T. oil sauté 1 large onion (chopped) until tender. Add beans with water and 1 (28 oz.) can diced tomatoes. Add seasoning packet, water or broth if needed and salt and pepper to taste. Serves 6-8.

Lavender and Lilac Bath Salts

Another easy homemade gift is bath salts. The ingredients are fairly easy to find. Epsom salts can be found at any drug store.  Essential oils can be found at most craft stores. Food coloring- grocery stores. Try to find pretty jars to put them and finish with a pretty label. Here are the directions.

Bath Salts

Epsom Salts

Fragrant oils

Food coloring- optional

Flower petals

Place 2 cups Epsom salts in a non-reactive bowl and add a few drops of scented oils and a few drops of food coloring, if desired. Toss to distribute, or place in a jar with a tight fitting lid or even in a plastic bag and shake mixture well. Take a whiff. If you can’t smell them, add more. You can add more coloring, too if needed. Add a few petals, broken up, for additional fragrance and for color. Place salts in a glass jar with a lid or in a plastic bag and let stand 1 week. Smell again and adjust fragrance as needed. Fragrances mature and you may find them too weak or strong. Add more oil or cologne to heighten aroma or add more salts to cut down on intensity. Keep in mind that the bath salts will be diluted a lot in a bath, so a little strong is good.

The oils are available at many craft stores and by mail. See the section on mail order in the back of the book. Choosing the fragrance you want to use can be a little trickier. Most of the florals are a safe bet, but you may want to get more creative. Citrus, herb, spice and woody fragrant oils can add a dimension to your bath salts that make them really outstanding.

To present them as a gift salts can be put in a wide-mouth jar, with a lid. Decorate with ribbon and attach a small scoop, if you like. Discount and dollar stores are a good place to find attractive jars at a reasonable price as well as garage sales and resale shops. You can also package them for individual use in lollipop bags with a card board header, like the herb packets. I like to make different fragrances and label them  (relaxing bath, earthly delights, sweet dreams, etc. I then package them in the bags and add a few to a gift basket.

I will be at the Women Speak Out for Peace and Justice annual Craft show at Pilgrim Church in Tremont this Saturday, . The church is located on W. 14th street at Starkweather. It runs from 10-4 and is well worth the trip. Local artists and craft people will be there. This is one of the best and most eclectic shows around. Always a good time.  I will be selling my herb blends, books, soup and bread mixes, wine jelly, pomegranate jelly, relishes and more. Hope to see you there.

I always enjoy making and receiving homemade gifts at the holidays. I know with all the talk of how commercial everything is a homemade gift just seems more personal. In the next couple of weeks I’ll be posting lots of ideas for home made and home baked gifts for giving. I hope you will enjoy them.

An easy project to try is cinnamon ornaments. Both adults and kids can make them. You make a dough from cinnamon and applesauce- roll it out and cut out with cookie cutters. Don’t forget to add a hole for a hook or string so your ornament can be hung up later. Then you just let them air dry for a few days. They make the house smell wonderful and last for years.

Cinnamon Ornaments

These are for decorating not for eating!

3/4 c. applesauce

1 bottle (4.12 oz.) cinnamon

Mix applesauce and cinnamon and knead to form a stiff dough. Roll out to 1/4-inch thickness and cut out with cookie cutters. Make hole in top of ornament with skewer or straw and carefully transfer to rack to dry. Let dry a couple of days, turning occasionally. Hang dried ornaments with decorative thread or ribbon. Makes about 12-15.

I will be doing the annual Holiday Craft Show at Wildwood this Sunday. This is one of my favorites. All local products and crafters. I will be there with my cookbooks, herb packets, beer bread mixes, soup mixes, relishes and jellies. One of the highlights are the fresh green arrangements, wreaths and swags made by the Wildwood Garden Club every year. They sell out quickly.

Wildwood is located at 7645 Little Mountain Road. It is an old mansion and a lovely location. There are 3 stories of crafts to check out. Hours are from 10-4 this Sunday, December 2. There is a $1 admission. Hope to see you there.

Keith’s apple pie

Part of our Thanksgiving dinner is always having great desserts including pies. My sister, Cindy Morgner, always makes squash pie. They are really wonderful. My nephew, Keith Scherer, makes apples pies. They are amazing. Piked high with a mix of apples and not too sweet they are a joy to behold and to eat.

Chocolate Cabbage Cake

Had some fun making this cake. My cousin, Ali Levar Jindra was having her baby shower. I thought this cake would be a nice contribution. I start by making a round cake. I use 2 stainless steel bowls that are the same size. Bake them and then after they are cooled I frost them together into a round cake. Chocolate cake and chocolate frosting.  The fun starts when I paint large, clean cabbage leaves with melted chocolate. I put the leaves in the fridge to set the chocolate faster. After they are cooled I carefully peel off and discard the leaves. what I am left with are chocolate “leaves” that a press all around the cake until it is covered. Make a few extra leaves to decorate the plate and to allow for breakage. Also keep extra frosting on hand to use to affix the leaves.

Apple Blintzes

It is still apple season and I am eating them fresh everyday but am always interested in new things to do with them. I decided to use up some flour tortillas and make a super easy apple dish. You can serve it with ice cream as a dessert or plain for a snack or perhaps a brunch dish. Kind of an apple blintz. Heck, let’s just call them apple blintzes. All the flavor of apple pie with a lot less work. I just used cinnamon but feel free to add more spices. Allspice, ginger nutmeg ad cloves would all be welcome additions.

Apple Blintzes

4 (8-10 inch) flour tortillas

small amount of milk

4 medium apples

1/2 c. water

sugar to taste, use less for sweet apples

cinnamon to taste

2 T. butter

powdered sugar, optional ( not really)

Place tortillas in a shallow pan and pour over the milk. Make sure all the tortillas are moistened.  Peel and core the apples and cut into slices. Place in a skillet with the water,sugar and cinnamon and cook until apples are tender and most of the water is gone. That should take about 10 minutes.  Place a softened tortilla on work surface and place about 1/4 of the apple mixture in the center. Fold in sides and then roll up from the other end- forming a sort of envelope. Repeat with remaining apples and tortillas. Place butter in skillet with any remaining juices from the apples and heat until butter is melted.  Add the tortillas- seam side down- and brown on both sides. Liquid in pan will start to caramelize. Place on serving plate and spoon over any liquid in pan. Sprinkle with powdered sugar and serve. Makes 4.