Cedarwood oil

Acne, dandruff, dermatitis, eczema, fungal infections, greasy skin, hair loss, skin eruptions, ulcers, arthiritis, rheumatism, /bronchitis, catarrh, congestion, coughs. Cystitis, leucorrhoea, and puritis

Our cedarwood essential oil is extracted from Juniperus virginiana of the Cupressaceae family. It is also known as Virginian, red, eastern red or southern red cedar, as well as Bedford cedarwood.

Cedarwood oil benefits the skin by its sedating ability which relieves itching. Its astringent action is great for acne, oily skin, as well as for hair and dandruff. It helps with chest and urinary infections, acts as a general tonic and has a pronounced effect on mucus membranes.

It has a calming and soothing effect on the mind and is of great help in conditions associated with anxiety and nervous tension. It is also of value in cases of arthritis and rheumatism.

Cedarwood oil’s great benefit lies in its ability to calm and sooth nerves. It relieves skin and hair problems and is important in easing conditions of a respiratory nature. It also clears urinary infections, rheumatism and arthritis.

Burners and vaporizers

In vapor therapy, cedarwood oil can be used for arthritis, bronchitis, rheumatism, respiratory problems, as a general tonic and as an insect repellant.

Blended massage oil or in the bath

Cedarwood can be used in a blended massage oil, or diluted in the bath to assist with asthma, bronchitis, respiratory problems, catarrh, cystitis, painful joints, oily skin and dandruff. Care must be taken that it does not cause irritation to the mucus membranes.

In a cream 

When diluted in a cream, cedarwood oil is of great value to combat oily skin and related problems, as well as dermatitis and psoriasis, while bringing relief to the scalp from dandruff.

Cedarwood oil blends well with

It blends well with benzoin, bergamot, cinnamon, cypress, frankincense, jasmine, juniper, lavender, lemon, neroli, rose and rosemary.

Oreo Kaaskoek

Benodighede

18 Oreos gekrummel in versapper      8 Oreos in brokkies gebreek

1/4 koppie gesmelte botter                   2  groot houers roomkaas

1 blik kondensmelk                                 3 eiers

2 teelepels Vanilla essens                     2 eetlepels suurlemoensap

Oond op 150 Celcius

Metode

Kors

Meng gekrummelde Oreos en gesmelte botter en druk uit in 9 duim veerklamppan boom as kors

Vulsel

Meng die res van die bestanddele behalwe brokkies Oreos met klitser in mengbak tot goed gemeng

Giet in pan en gooi gebrokte Oreos eweredig bo oor

Bak 50 tot 60 minute {toetspen moet 90% skoon uitkom)

Koel af op draadrak tot kamer temperatuur voordat veerklamppan verwyder word

Stoor in yskas en bedien met tee of koffie

==========================================================================

Ek gaan hom defnitief weer maak en dalk verdubbel ek hom volgende keer

 

 

 

 

Sjokolade & koffie poeding

Poeding

2 koppies koekmeel gesif                 1 en 1/2 koppies suiker

1 koppie sterk koffie                           1 koppie melk

1/2 koppie botter                                 2 eetlepels kakao

2 groot eiers                                          2 teelepels balsemiese asyn

2 teelepels bessiekonfyt                   2 teelepels bakpoeier

Sous

1 koppie room                                     100 gram donker sjokolade

100 gram botter                                  2 eetlepels bruinsuiker

Oond op 180 Celsius

Metode

Poeding

Klits suiker en botter in groterige bak tot romerig en lig. Reoer eiers een een by en meng goed na elkeen. Roer konfyt, asyn en bakpoeier by en meng deeglik

In aparte houer meng meel kakao koffie en melk met handklitser. Roer suikermengsel by.

Klits als saam en gooi in 8 ramekins. Bak 30 tot 35 minute tot gaar [in een groot bak moet jy ongeveer ‘n uur bak}

Sous

Roer als bymekaar in kastrol en verhit tot kookpunt. Gooi oor peding sodra dit uit oond kom

Bedien met vla en/of roomys

==========================================================================

Wallace Simpson “You cannot be too rich or too thin”

Okkie “Daar bestaan nie so ‘n ding soos te veel sjokolade nie”

 

 

 

Jaques

 

Chocolate Cookie Dough Cheesecake

Ingredients

 Cookie dough

• ¼ cup butter
• ¼ cup brown sugar
• ¼ cup sugar
• 2 tablespoons water
• ½ cup plain flour
• 1 cup Cadbury Dark Cooking Chocolate, chopped

Cheesecake

• 250 g chocolate biscuit crumbs
• ¼ cup sugar
• 60 g butter, melted
• 750 g cream cheese, softened
• 400 g can sweetened condensed milk
• 3 eggs

Method

Preheat the oven to 180°C. To make the cookie dough, cream the butter and both kinds of sugar until light and fluffy. Stir in the water, flour and chocolate chunks, and mix until all the ingredients are combined. Set aside.

To make the cheesecake base, combine the chocolate biscuit crumbs, sugar and melted butter. Press the mixture over the base of a lined 23 cm spring form pan. Beat the cream cheese until soft and smooth. Add the condensed milk and eggs, and beat thoroughly. Pour the cream cheese mixture over the crumb base. Place teaspoonfuls of the cookie dough onto the cream cheese mixture. Press them lightly so that they sink beneath the surface. Bake the cheesecake for 1 hour.

Remove from the oven and allow to cool in the pan. Refrigerate for 3-4 hours before dusting with Cadbury Drinking Chocolate.