Potato Puff Buns/Cinnamon Rolls Maple frosting

Potato Puff Buns:

6 c. warm water
1 c. powdered milk
4 T. yeast
1 C. coconut oil
1 C. sugar
2 C. Mashed potato flakes
4 eggs
2 T. salt
Flour (10-12 cups)

Combine all ingredients but flour, stir in enough flour to make a soft dough. Dough should be pulling away from the side of the bowl.   Knead mixer for 5 minutes.  Let rise until double in size.  Roll out for cinnamon rolls or dinner rolls.  Let rise again.  Bake at 350 for 20-25 minutes.  Makes 5-6 dozen dinner rolls or 3-4 dozen cinnamon rolls.

For the cinnamon rolls, roll out the dough in a rectangle and spread with soft or melted butter, sprinkle with brown sugar and cinnamon, and roll up, and cut into rolls, and place on large cookie sheet pans. Let rise until double.   Bake at 350 for 20 minutes.

Maple Frosting:
1 2-pound bag powdered sugar (sifted)
2 T-4 T Maple flavoring (I use OliveNation Maple Extract, that I buy off of amazon.  It has caramel coloring in it to give it that nice brown color) Start with 2 T and add more until you like the flavor of the frosting.  
1/2 c. milk
1/2c-1 c. softened butter (depending on how buttery you like your frosting.  I use 1 cup)
1/4  tsp. salt
Beat softened butter for 2-3 minutes, add powdered sugar, and milk.  Once combined, add maple flavoring and salt, and combine, adding either more milk or more sugar until you get the consistency you like.

flu bomb and colds

 Flu Bomb

I got this from another blog
A more natural alternative to the flu shot:

3 drops  Oregano

5 drops  Immune System blend

5 drops  Melaleuca

5 drops Lemon

If you feel like you are starting to come down with a cold or a flu, put these oils in an empty gel capsule and take internally. Repeat every 3-4 hours until you feel better again.
I will also use these in the bath, with coconut oil and epsom salts

Flu bomb recipe 2

 Combine the following ingredients in a capsule. Take every 4 hours (except while sleeping).

• 3 drops peppermint
• 2 drops oregano
• 2 drops frankincense
• 2 drops Immune System blend, (for a cold I used this one, but used Eucalyptus instead of the blend)

Right before bed, she added 2 drops of lime to the mixture because lime is good for suppressing a cough.
This combination worked effectively, and she experienced an instant uplift after taking the capsules, likely due to the peppermint.

More recipes

• If you want more  cold and flu recipes, click here,  here and here.
• More ideas to assist with a bad cough and congestion, click here.

Congestion/Cough: Essential Oil Support

 Essential Oil Users Have Found The Following To Assist In Congestion/ Cough Support:

For Bad Congestion and/or Cough

(All natural, organic, fast acting support)

Chest rub – every 1-2 hours:

Chest Rub 1

2 drops Eucalyptus

2 drops Peppermint

2 drops Cypress or Melaleuca

Chest Rub 2

2 drops Eucalyptus

2 drops Clove

2 drops Lemon

Chest Rub 3

4 drops Respiratory blend

2 drops Lime

Gargle in 1 tablespoon of  water for 1-2 min. then swallow – 5X daily.

2 drops Oregano or Cinnamon (hot)

2 drops Lemon

2 drops Peppermint or Clove

Use diffuser with Respiratory blend or Eucalyptus.

Use Immune System blend Throat Drops for pain relief and healing.

Make a steam tent with using Resperatory blend, Eucalyptus or other oils.

Make a tea: Blending 8oz hot water, 1-2 tablespoons honey & 1 drop each of

Clove and Lemon.

Consider other powerful oils… Lemon, Lavender, Ginger orThyme.

For children

• Dilute 1-2 drops of thyme or lemon in 2 tablespoons of carrier oil (e.g., olive oil, fractionated coconut oil) and massage a little on their neck and chest; and
• Put oregano, melaleuca and Immune System blend oils on their feet (1 drop of each and apply every 2-3 hours).
• You can also can add 2 to 3 drops of Immune system blend and 2 drops Lemon essential oil to a teaspoon of honey for cold or cough relief medicine for children.

Cinnamon Chip Oatmeal Cookies

• 1 1/4 cups flour
• 3/4 cup oats
• 1 tsp baking soda
• 2 tsp cornstarch
• 3/4 tsp salt
• 1/4 tsp cinnamon
• 1/2 cup (1 stick) butter, at room temp
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 egg
• 1/2 tsp vanilla
• 3/4 cup cinnamon chips

1. Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper. In a medium bowl, combine flour, oats, baking soda, cornstarch, salt, and cinnamon.
2. In the bowl of your stand mixer (or a large bowl) beat butter and both sugars for 3-5 minutes until light and fluffy. Beat in egg and vanilla until well incorporated, then slowly mix in flour mixture until dough comes together. Fold in cinnamon chips.
3. Scoop out rounded tablespoons of dough and place at least 2 inches apart on prepared cookie sheets. Bake for 10-12 minutes or until edges are just beginning to brown, then remove from oven and let cool for 5 minutes on cookie sheet before removing to wire rack to cool completely.

Makes Approximately 2 dozen cookies

No-Knead Bread (artisan bread)

Makes one 1 1/2 pound loaf

3 cups flour
1/4 tsp. yeast
1 1/4 tsp. salt
1 1/2 cups warm water
olive oil
cornmeal

1.  In a large bowl, combine flour, yeast, and salt.  Add water and stir until blended.  Coat a second large bowl with olive oil, and transfer dough into bowl, and cover bowl with plastic wrap.  Let dough rest at least 12-18 hours.  When the surface is dotted with bubbles, dough is ready

2.  with floured hands, quickly and gently shape dough into a ball.  Place dough on a cutting board coated with cornmeal, and let rise 2 hours.

3.  A half hour before it is done rising, preheat oven to 500 degrees.  Place 6 to 8 quart heavy covered pot, such as cast iron or pyrex in the oven as it heats.  Shake dough into pot once the oven is heated, cover and bake 30 minutes.  Uncover, and continue baking until browned, 15-30 minutes.

Summer Squash Bisque

1 c. sliced carrots
1/2 c. chopped onion
3/4 tsp. salt
3 c. chicken broth, or water with veggie base
2 medium yellow summer squash, cut in half lengthwise and sliced.
1/4 c. flour
2 c. milk
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. ginger
1 c. shredded cheddar cheese
1 (13oz) can evaporated milk

Combine carrots, onion, salt, chicken broth in sauce pan.  Cover and cook over high heat until mixture comes to a boil, about 5 minutes.  simmer and reduce heat for 5 minutes.  Add squash.  Cover and simmer 5 minutes.
Combing flour and milk in jar.  Cover and shake until smooth.  Stir in flour mixture and spices.  Cook over medium heat, stirring constantly, until mixture boils and thickens, about 4 minutes.  Remove from heat.
Slowly stir in cheese and evaporated milk.  Cook over low heat for 3 minutes or until cheese melts and soup is hot.

Hot Spinach Artichoke Dip

2 jar (6 1/2 oz each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1/2 c. sour cream (I used plain greek yogurt last time, and turned out well)
1/2  c. mayonnaise
1 garlic clove, pressed
3 ounces fresh Parmesan cheese, grated (about 3/4 cup)

Preheat oven to 375 degrees.  Drain and coarsely chop artichoke hearts (I use a food chopper).  Combine all ingredients in bowl.  Spoon into pie plate.  Bake 20-25 minutes or until heated through.  I love this on fresh artisan bread, with chips, and fresh veggies.  I will also use the leftovers as a sandwich spread.

Salmon

Salmon fillet
1 tsp garlic salt
1 tsp onion powder
1 tsp seasoning salt
1 tsp liquid smoke
1/2 c. brown sugar
  Mix all ingredients and rub evenly on top of the salmon fillet (I like using fresh wild caught).   Line cookie sheet with foil, and  Bake in oven at 400 degrees for 10-15 until salmon "flakes" when you stick a fork in it and turn it.