Simple Whole-Wheat Bread


3 C warm water

2 (.25 oz) packages active dry yeast

1/3 C honey

5 C bread flour

3 Tbsp melted butter

1/3 C honey

1 Tbsp salt

3/12 C whole-wheat flour

2 Tbsp melted butter

Wheat Bread 


      • In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

      • Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole-wheat flour. Flour a flat surface and knead with whole-wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole-wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

      • Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

      • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.


*For a healthier alternative, use unbleached bread flour.


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Peppermint Fantasy Fudge


3 C sugar

3/4 C butter

1 small can (5 oz) evaporated milk

1 package milk chocolate chips

1 jar (7oz) JET-PUFFED Marshmallow Crème

1 tsp vanilla

1 C chopped walnuts (optional)

2-3 drops Be Young Peppermint Essential Oil




      • Grease a 9x13 inch pan with butter. Bring sugar, butter, and evaporated milk to a full rolling boil on medium heat, stirring constantly. Cook 4 minutes or until candy thermometer reaches 234 degrees Fahrenheit, stirring constantly. Remove from heat.

      • Add chocolate and marshmallow crème; stir until melted. Add nuts, vanilla, and essential oil; mix well. 

      • Pour into prepared pan; spread to cover bottom of pan. Cool completely before serving. 


Recipe makes about 40 servings

Source (w/ some added adjustments): 


Butternut Squash Soup w/ Marjoram Essential Oil


¼ C chopped onion

2 Tbsp & 2 tsp butter

4 C peeled and cubed butternut squash


2 C water

2 ¾ cube chicken bouillon

1 drop Be Young Marjoram Essential Oil

1/8 tsp ground black pepper

1/8 tsp ground cayenne pepper

1 (8oz) package of cream cheese



      • In a large saucepan, sauté onions in butter until translucent. Add squash, water, bouillon, black pepper, and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

      • Puree squash and cream cheese in a blender until smooth. Add marjoram and mix until blended. Return to saucepan and heat through. Do not allow to boil. 


Recipe makes 4 servings


Recipe Source (w/ some added adjustments):

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