Lemon Poppy-Seed Cake (RECIPE IN A JAR)

This makes a great gift for friends and family for every occasion from Christmas to birthdays, to mothers day's and even just a pick me up for someone who is feeling down.

For this recipe you will need a jar that holds around 1 quart. If your jar is airtight add the ingredients directly otherwise place them into an airtight or ziplock bag and attach the recipe card instructions.

Tie the whole jar up with some cellophane or add some curling ribbons and a bow to finish off this gift

Recipe in a Jar

1 1/2 cups sugar

3 cups cake flour

1 1/2 tsp. baking powder
1/4 cup poppy seeds

Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in an airtight container.

Tag Instructions:

Lemon Poppy-Seed Cake

3/4 cup butter
6 eggs
1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract (not lemon juice)
Zest of 1 lemon
1 pkg. Lemon Poppy-Seed Cake Mix

Glaze:
1/2 cup sugar
1/2 cup lemon juice

Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan.
In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after
each addition. Add the milk, extracts, and lemon zest. The mixture will look
curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes
until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55
minutes. Glaze: Combine sugar and lemon juice in a small saucepan over medium heat,
and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over
with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and
remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.

Lemon Body Scrub

I love the idea of the this Lemon Body Scrub. 
It's just perfect for the summer season we going into.

Lemon and Honey Body Scrub

• 6 tsp sugar
• 2 tsp salt
• 5 drops of lemon juice
• honey 

1. First mix sugar and salt well.
2. Add lemon juice and honey to get a thick paste




You're ready to go you can use this scrub all over your body it makes your body soft and sweet smelling! Great for feet & heels too.

BATH JELLY

Bath jelly is a fun alternative to bath gel and can be found in all the popular bath shops such as Lush.  This soap recipe is perfect for kids and although it is not an actual Lush recipe it is a great bath jelly recipe.  Kids love the process of making it.  Great for gift ideas to do with them too.

1 packet of Unflavored gelatin 15g (1tbs)
1 tsp of Salt
1/2 cup of Liquid soap
3/4 cup of Water
Food Coloring
Fragrant oils or essential oils
Plastic storage jar with lid



Empty the packet of gelatin into a bowl and set aside. Boil 3/4 cup of water using a saucepan or kettle.
Carefully pour the hot water into a mixing bowl and mix it with the gelatin powder. Let the gelatin dissolve completely.

Next pour the liquid soap into the gelatin mix.
Add 2 drops of food coloring into the mix and also add your fragrance oil. Add about 5 drops and stir it very gently so the bubbles do not become too agitated.

Add any remaining ingredients.
Pour the mix into a clean storage container and allow to set for several hours in the refrigerator.
Add a small toy into the Jelly before it sets to give the kids an incentive to get to the bottom of the Jelly soap.

Dispose of the jelly after several weeks or if mold is present. Avoid mold by keeping it in an airtight container in a cool place at all times.  Add a plastic spoon to the jar to make use easier.

HOW TO USE :  Place a small amount of jelly under warm running water to use.
For firmer Jelly that you can slice. Add 3 tsp of gelatin to the above ingredients.

Hot Fudge & Butterscotch Sauce

Shhhhhhhhh Secret Recipes are getting out today ;)

I started making these sauce when my kids were small.  One Christmas long ago... I remember having a ton of Murphy Law issues compounding the holidays. I still wanted to be able to give gifts, so just had to get a little creative.  I came up with making gift baskets with these toppings. I put a jar of each sauce, along with baggies of my favorite Hot Cocoa recipe, Chocolate covered spoons, & Homemade Cinnabuns. I delivered each basket on Christmas morning. Turned out they were a hit, what's better on Christmas morning than opening up your door to a bunch of homemade goodies and checking one of the breakfast to do's right off your list!

Needless to say they also became fast family favorites in our house. These toppings take a simple bowl of ice cream to unearthly heights...Be prepared...once you make these sauces your family will ask for them again & again! Try them hot over ice cream... alone or together...topped with homemade whipped cream for a sundae. How about a sundae bar where everyone can make their own customized desserts.

Hot Fudge Sauce

1.  1/2 cup butter 
2. 4 ounces semi-sweet chocolate 
3. 1/2 cup cocoa 
4. 1/2 cup sugar 
5. 1 cup light cream 
6. 1 teaspoon vanilla 

1. In a heavy sauce pan melt the butter and chocolate together.

2. Mix the cocoa with the 1/4 cup sugar and stir in. Add the cream, the the remaining 1/4 cup sugar. Bring mixture to a boil, stirring constantly to prevent scorching.

3. Remove from heat immediately and add vanilla. Cool, then Refrigerate. 

* Heat before serving by placing container in pan of hot water until sauce reaches pouring consistency 

Butterscotch Sauce

1. 1 1/2 cups packed brown sugar 
2. 3/4 cup corn syrup (this is my one exception to the no corn syrup rule) 
3. 3/4 cup heavy cream 
4. 1/4 cup butter 
5. 1/8 teaspoon salt 
6. 2 teaspoons vanilla 

1. In a heavy sauce pan, combine the sugar, corn syrup, cream, butter, and salt. Bring to a boil and stir constantly until the sugar has dissolved.

2. Insert a candy thermometer and continue cooking until temperature reaches 238 degrees F.

3. Remove from heat and stir in vanilla. 

NOTE: Both sauces should be stored in the fridge, but keep quite well for a long time...not that we've ever been able to make them last "a long time"!

We've also enjoyed these sauces warm over Ebilskivers, Pancake popovers (for dessert, of course) and crepes.  

Chocolate Toffee Squares

This is the EASIEST recipe to make! My Mom has been making these as long as I can remember. You will LOVE them. They make an excellent Bake Sale cookie, as they go like hot cakes! Great for Gifts too, everyone loves them, just place in a plastic baggie and tie with a pretty color ribbon.

1. 1 c. brown sugar 
2. 1 c. butter 
3. Saltine crackers 
4. 12 oz. semi-sweet chocolate chips 

Line 15 x 10 jelly roll pan with aluminum foil. Line pan with the amount of saltine crackers that fit on the jelly roll pan.

Boil the cup of butter and brown sugar until thick. Pour over crackers and place in oven at 375 degrees for 5 minutes. Sprinkle chocolate chips over toffee and crackers and spread with knife. Freeze for an hour and cut into small squares.

NOTE: They are also good with using different kinds of cracker bases, such as graham crackers, chocolate graham crackers with mint chocolate chips. etc.

Strawberry Freezer Jam - Recipe from the Sure Jell box

 I have been enjoying this recipe for as long as I can remember. It was a family tradition to go pick strawberries every summer at BET - TER Gardens. That name originates from the owners Betty & Terry, dear friends of my Aunt Judy.  My mom & her sister and my cousins would go pick berries all day long. We ate a ton too (shhh don't tell)! :)

Trust me.... This recipe makes The Best Easy Freezer Jam! You will never go back to store jam, unless its the dire of winter and you have run out, and then you will be counting down the days until you can buy big plump juicy in season Strawberries and make this recipe!

1 qt. (2 c. crushed) ripe strawberries, washed and stemmed

4 c. sugar

1 package fruit pectin (I use Sure Jell; I don't even think I've seen a different brand)

3/4 c. water

8-oz. freezer-safe containers

Wash and dry the freezer-safe containers and set aside.

With a potato masher or in a food processor, mash the berries, leaving some chunks. Measure out 2 c. of berries into a large bowl. Stir in exactly 4 c. sugar and allow to stand for 10 minutes.

While the berries and sugar are co-mingling, whisk the pectin into 3/4 c. water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.

Ladle the jam into the prepared containers, leaving about 1/2" at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year.

Tip - Ziploc storage containers are a great alternative to storing glass in your freezer.