Homemade air fresheners

EO101: DIY Essential Oil Reed Diffusers: Homemade Air Fresheners

Now that I know better, commercial air-fresheners have become a thing of the past in our home!

Many times we use our diffuser, but these Reed Diffusers can be fun too and make great gifts for friends.

It's really easy to make homemade reed diffusers – you know, those little jars of scented oils with all the sticks popping out of them? Yeah, those…

There are five items you’ll be working with here and all of them can be sourced pretty inexpensively.

The Jars

You can pick up these jars from the thrift store or even some stores like World Market or Pier 1.

When choosing your jars, look for small, short jars with a narrow opening at the top. The smaller the opening, the slower your oils will evaporate. My jars had somewhat large openings but luckily, they came with cork tops, so I just drilled about a 1″ hole into the cork and voila! Smaller opening! If you have a narrow opening on a bottle you may not even want to use a cork.

Examples of jars you can repurpose for this project include old perfume bottles, small oil bottles, small vases, spice jars and shakers, etc.

The Reeds (Sticks)
Technically, you’re supposed to use reeds made from rattan because it contains small channels that help the oil travel up the stick to scent the room. You can use regular bamboo skewers from the dollar store. Or, you can also order them online from Bulk Apothecary. Just make sure your reeds are about twice as tall as your jars so they can distribute the scent well.

Carrier Oil (Base)
From what I’ve read online, it seems the most common carrier oils to use are safflower oil and sweet almond oil, as they are lighter oils that will travel up the reeds more easily. I had just picked up some inexpensive grape seed oil (a fairly light oil) the other day so that’s what I used. You’ll use about 1/4 cup of oil for each diffuser, depending on your jar’s size, so try to source inexpensive oil, even if you have to order it online. Along with my reeds, I also ordered some safflower oil to have on hand for the next batch.
If you can’t find these oils, or don’t want to use oils as your base, you may also use plain water as the base. However, your diffuser base will evaporate much more quickly. Also, you’ll need to add some alcohol to help the essential oils bind to the water (see note below).

Essential Oils (Fragrance)
This is where it gets fun! You can either play it nice and simple with one or two essential oils, or you can get creative and experiment with different oil blends to create all kinds of lovely aromatic concoctions. Many of Young Living’s single oil or essential oil blends would be amazing!

For your 1/4 cup of carrier oil, you’ll use about 10-15 drops of oil, depending on how strong or light you want the scent. Feel free to combine oils to tailor make your own fragrance. Some suggestions I would make are Lime, Basil or Lavender, Lemon, and Peppermint for a fresh uplifting fragrance or Frankincense, Cedarwood, Orange, and Vetiver for a more earthy grounding scent.

You can find essential oils right here on Essential Oils 101 -https://www.facebook.com/EO101 - Young Living Distributor 1577559

Alcohol
You’ll also add a splash of alcohol (about a teaspoon) to the oil mixture to help the oils travel up the reeds more effectively. You want as high a concentration of alcohol as you can get – at least 90%. You can use either perfumer’s alcohol, 99% ethyl alcohol, or vodka.

Enjoy! 

Kicap lemak manis

Bahan-bahan

-  3 liter miromi (air soya)
- 1.5 liter air
- 195 g garam kasar
- 3kg 675g gula
- 1125 g caramel
- 10.5 g sitrik
- 10.5 g sodium benzoite
- 27g ajinomoto

Cara-cara
- air miromi + caramel= dipanaskan sehingga 45 darjah celcius
- masukkan gula+ air+ garam+ asid sitrik+ ajinomoto+ sodium benzoite sambil dikacau perlahan
- apabila kepanasan 95 darjah celcius matikan api

* tanda masak= naik air garam (ada kelompok oren)..dan bunga garam (buih2 kecil)

# guna senduk kayu (jangan guna senduk besi)
- guna garam kasar (jangan guna garam halus-cepat basi)
- api perlahan (jangan sampai mengelegak)
- sentiasa kacau
- tahan 2 tahun

Cream Cheese

 250g cream cream ~ jenama apa2 pun boleh 1/2 cwn susu pekat 1/2 cwn susu cair + susu segar Pukul/mix cream cheese hingga kental dan gebu Masukkan susu pekat pukul lagi Masukkan susu cair+ segar pukul lagi hingga berkrim. Tuang atas kek dan hias dgn coklat rice dan cheddar cheese. Selamat memasak.

Puding karemel tanpa telur

Puding Karamel Tanpa Telur
sumber : <a>http://syapex.blogspot.com/</a>

Bahan A
-2 sudu besar gula pasir ( gula hangus )

Bahan B ( puding )
-1 peket agar-agar serbuk 10gm
-4 cawan air
-1/2 cawan gula pasir [ aku letak 1/3 cawan ]
-1/2 cawan susu pekat manis
-1 tin susu cair
-3 sudu besar tepung kastard
-1 sudu kecik esen vanila

#ganti i tail=6 cawan air

Cara-Cara
Mula-mula buat gula hangus. Taburkan gula ke dalam loyang, guna api kecil masak hingga gula menjadi perang, kemudian ratakan keseluruhan loyang. Kemudian ketepikan.
Satukan semua bahan B. Kacau atas api. Adunan mesti dikacau selalu takut tepung kastad akan bergentel.
Apabila menggelegak dan adunan kelihatan sedikit pekat, tutup api, tapis dan tuang ke dalam loyang yang berisi gula hangus tadi.
Sejukkan sebentar sebelum dimasukkan ke dalam peti sejuk sehingga puding mengeras, Terbalikkan puding dan boleh dihidangkan.

SATA IKAN

Bahan- Bahan 
1 kg ikan - Ikan kembung, ikan sardin, ikan selayang
1 biji kelapa parut muda 
1 biji bawang besar
1 inci halia
1 susu lada hitam - tumbuk
3 tangkai cili padi - racik
Garam/gula
Daun pisang - untuk membungkus
Lidi atau staples

Cara Menyediakan Sata
Seperti biasa basuh dan buang perut ikan, belah ambik isinya ikan saja, di tumbuk atau kisar
Bawang besar, halia, kelapa parut di tumbuk halus atau kisar
Dalam bekas besar satukan semua bhn2 yg dikisar tadi
Masukan lada hitam tumbuk, cili pd yg di potong, garam/gula gaul bg semua sebati - gaul dgn tangan lg snng
Daun pisang di lipat kon dan letak inti di dlm semat dgn lidi atau ketip dgn staple
Bakar diatas kuali lepar atau dlm pemanggang ajaib - dpt bakar dgn arang lg harum..
Bakar selama 10 - 15 Minit sambil di tebalik-tebalikan - bergantung pada tebalnya inti

Karipap pusing

RESEPI KARIPAP PUSING

Bahan A (adunan putih)

3 cawan tepung gandum
1 cawan air
2 sudu besar minyak masak
1 sudu kecil garam

cara2

Bancuh garam dgn 1 cawan air tadi
Tuangkan minyak kedalam tepung, gaul.
Masukan air bancuham garan tadi sedikit2 kedalam tepung.
Uli hingga tidak melekat.
Rehatkan adunan tadi selama 30-45 minit.
Bahagikan doh kepada 16 bebola.

Bahan B (adunan kuning)

2 cawan tepung gandum
3 sudu makan(penuh) marjerin

cara

Gaul tepung dengan marjerin hingga menjadi doh.
Bahagikan doh kepada 16 bebola

cara membuat karipap pusing

Ambil sebiji bebola putih, ratakan dan letak bebola kuning diatasnya

kemudian, balutkan bebola kuning dengan bebola putih

Tutup kemas bebola yg sudah disatukan tadi.

Canaikan doh, dan gulungkan rapat2.

Kemudian canai lagi sekali doh yg di gulung tadi...dan gulungkan sekali lagi...

Doh yg siap di gulung dah sedia untuk dipotong.

potong doh kepada 4 bahagian, seperti ini.

canai setiap potongan...dan letakkan inti...

Tutup kemas dan kelim.

Boleh lah digoreng terus dengan menggunakan api sederhana panas.

Jika hendak difrozenkan, susun dalam tray tetapi jangan bertindih dan frozenkan semalaman.

Bila karipap sudah betul2 beku, barulah boleh disusun secara bertindan didalam bekas kedap udara. Ini ialah supaya karipap tidak melekat antara satu sama lain.

Sebaik-baiknya, defrostkan karipap sekurang-kurangnya 1 jam sebelum menggoreng. Ini ialah supaya karipap tidak terlalu rapuh.

Apam balik

Bahan:
2 cawan tepung gandum
1/2 cawan gula - k.yani letak 2 sudu je
1 s/t soda bikarbonat
1 s/t baking powder
1 biji telor
1 1/2 cawan susu segar/susu cair - boleh guna air je

sedikit pewarna kuning

Cara-cara:
Pukul telor dan gula sampai kembang (k.yani blend je). Masuk susu,tepung gandum,soda bikarbonat,baking powder dan pewarna kuning. Sebatikan perap kejap (10 - 15 minit). 
Bahan tabur : Gula,jagung krimer,kacang tanah yg digoreng tanpa minyak dan ditumbuk.
*Bila dah masak..lipat dua letak dalam pinggan,sapu dgn planta utk melembutkan apam balik.