Di's Delightful Creations
QUICK ON HAND POT POURRI FOR SIMMERING
Use citrus fruit peels (orange, tangerine,
grapefruit, lemon, lime, etc.) either by
themselves or a mixture of any or all, with a
blend of spices (pumpkin, allspice, cinnamon,
etc) and whole cloves, and cinnamon sticks in a
simmering pot filled with warm water.
SIMMERING POT POURRI
24 (3-inch) cinnamon sticks, broken into 1-inch
1/4 c Whole cloves
1/4 c Juniper berries
2 t. Ground nutmeg
Remove zests (colored part only) from citrus with
vegetable peeler. Place on a baking sheet and
place in turned-off gas oven overnight, or until
dry (the pilot light will dry them zest).
you have an electric oven, warm the oven for 10
minutes at 200 degrees, then turn off.
all ingredients in an airtight
Makes about 1 1/2 cups.
simmer: Use 1/3 cup in a saucepan of water, and
cook over low heat.
SIMMERING POT POURRI
Apple juice or cider
1/2 sliced orange
Cinnamon stick, or ground cinnamon
Place all in simmering pot.
Add water or more juice when needed.
MOIST ROSE POT POURRI
Begin making potpourri in the early summer and
continue to add rose petals and leaves throughout
the growing season.
In the glass jar or crock, layer 1 inch of rose
petals, whole roses, and leaves; a sprinkling of
cinnamon; a sprinkling of cloves; and 1/4-inch
salt, in that order. Cover tightly.
At the end of the growing season, add a few drops
of rose oil and mix well.
Press down and cover
for at least four weeks.
Place aged potpourri in covered containers as
desired. To enjoy aroma, lift lid for short time
This potpourri will last for
years and may be added to from each year's rose
garden and refreshed with rose oil.
This is not a pot pourri, but it is a wonderful
way to add a scent to any room in your home.
1/2 c. flour ( do not used self-rising flour)
1/4 c. salt
1/4 T. powdered alum (I have omitted this, and
they turned out fine)
1 T. fragrance or essential oil
2/3 c. boiling water
Food coloring (if desired)
In ceramic or glass bowl, thoroughly mix dry
Add essential oil and boiling
water to dry ingredients. Scent will be strong,
but will fade slightly when dry.
dough, blend in food coloring one drop at a time
until desired shade is achieved.
ingredients to form a ball. Working with a small
amount at a time (approx. 1/8 teaspoon), roll
dough between palms of hands to form small
(Note: Cover unused dough to keep it
from drying out.)
Allow to dry, this may take
as long as 2 to 3 weeks. When throughly dry,
place in decorative glass jar etc., or place a
few stones in netting and tie with ribbon.
SCENTED FLOWER BALL
These can be used to scent drawers, and cupboards or used just as a pretty decorative object.
3 inch diameter dry foam ball
Fragrance or essential oil
1 3/4 yards of 1/2 inch wide ribbon
2 oz. rosebuds or flower of choice
Make a small hole in the form ball and place
6-8 drops of fragrance or essential oil into it.
Cut ribbon into 2 equal lengths and tie them around the ball, effectively dividing it into quarters. (It may help to pin them in place before fastening.)
Dip the base of each flower into the glue (each one has a small stalk which can be pushed right into the foam). Stud the
quarters with the rosebuds and pack them
closely together so that no foam is visible.
2 used dryer sheets
1 heaping T. pot pourri
1 piece of ribbon (choice)
2 or 3 small pieces of dried flowers
Place one dryer sheet over top of the other dryer sheet (in opposite direction). Place the pot pourri in the center of the sheets. Gather up & tie with ribbon, and decorate with dried flowers.
SCENTED HOT PADS
Sew four tunnels, and fill each tunnel with filling. (recipes suggestions below)
Rice, cloves, cinnamon, bay leaf,
dried orange peel, and cinnamon essential oil.
Mix them well and age for about a week in an air tight container.
1 cup cinnamon chips (cut small)
1 cup anise seeds
1 cup whole cloves
1 cup nutmeg pieces
1 cup allspice berries
1 cup rosemary needles
For gifts, wrap each hot pad in clear cellophane, tie with a ribbon or raffia bow, decorate with dried flowers or cinnamon stick placed in the bow.
SCENTED MUG MATS
One 5" x 5" square of closely woven fabric
One 5" by 5" square of quilted cotton fabric
Spice mix to fill (recipe suggestion below, or use fillings from scented hot pads above)
Place one piece of fabric on top of the other, wrong sides facing out. Stitch three of the edges together, locating the seam about
1/4" from the edges.
Turn the mat right side out & fold the open edges down & in. Press the seams with an iron.
Fill the mat with the spice mix that's been chopped into finer pieces. The mat should be about 1/2" thick.
Close the mat by top-stitching along its open edge.
For gifts, tie four of them together with matching or contrasting ribbon. Tuck a 6" cinnamon stick under the ribbon & enclose the mats in a cellophane bag tied with a ribbon bow to match the ribbon inside.
1 pound cut bay leaves
1 pound rosemary needles
1 pound star anise
1 pound allspice berries
1 pound whole cloves
1 pound cinnamon chips
1/4 pound nutmeg pieces
1/4 pound sassafras pieces
1 pound orange peel
1/2 pound grapefruit peel
1 pound lemon peel
Be sure and check above in the Scented Hot Pads recipe for another filling.
POT POURRI JAR WITH LIGHTS
Place a string of miniature Christmas lights (multicolored works best), no longer than 25 strand, into a large glass container, with enough pot pourri to fill jar.
Be sure to have tail of lights coming out of the top of the jar.
Place a lace doily large enough to cover jar opening over the opening where the flat part of doily is over the opening and the lace trim is hanging down around the jar (the doily should not be too big - you want to see the lights & pot pourri.
Let light tail hang down side of the jar under the lace.
Wrap a color corresponding ribbon around top of jar where flat lace & frilly lace trim meet and tie a bow.
Be sure the tail is long enough for anyone to plug in the jar.
As the lights burn, the scent of pot pourri fills the room.