Craft Recipes 6
802 -- CINNAMON ORNAMENTS
4 oz. cinnamon
1 tbsp. cloves
1 tbsp. nutmeg
3/4 c. apple sauce
2 tbsp. white glue
Combine cinnamon, cloves and nutmeg. Add apple sauce and glue. Stir, work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients are mixed. Divide into 4 portions. Roll out dough to 1/4 inch thickness. Cut out with your favorite cookie cutters. Place cut outs on wire rack and dry at room temperature. Turn once a day for several days.
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803 -- SALT DOUGH ORNAMENTS
1 1/4 c. water
1 c. salt
1 1/2 c. flour
1/2 c. whole wheat flour
Heat water and salt together until salt slightly dissolves. Add to flour mixture. Mix with hands until dough is smooth. Roll out. Cut with cookie cutter. Place on foil lined baking sheets. Place in 300 degree oven for about 1 hour. Turn often.
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804 -- SIDEWALK CHALK
6 eggshells
1 tsp. flour
1 tsp. very hot tap water
Clean, smooth rock
2 dishes
Spoon
Strip of paper towel
Sidewalk or playground
Wash and dry eggshells. Grind them outside on clean, smooth concrete with a smooth rock. Rind until you have a powder. Pick out big pieces of shell and throw them away. Measure flour and hot water into another dish. Add 1 tablespoon of the eggshell powder. Mix and mash until it sticks together. Shape and press firmly into a chalk stick shape. Roll stick up tight in strip of paper towel. Dry for 3 days until rock hard. Write with chalk, erase with shoe.
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805 -- CINNAMON ORNAMENTS
1 c. ground cinnamon
4 tbsp. white glue
3/4 to 1 c. water
Mix above ingredients together and refrigerate for 2 hours. Then sprinkle cinnamon on your work surface. Spoon chilled dough from the bowl onto the cinnamon. Use your fingers and hands to knead the dough until it is smooth. Roll the dough to about a 1/4 inch thickness. Cut out the shapes with cookie cutter. To dry shapes, layer them on waxed paper at room temperature and turn them over twice a day for 4 days. To speed up the drying, bake the ornaments on a cookie sheet in a warm oven for 2 hours. Poke a hole in each one with a plastic straw before drying. When shapes are dry, add ribbon hangers. You can also make a mobile.
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806 -- NUTTY PUTTY
1 tbsp. liquid starch
2 tbsp. white glue
3 drops food coloring (optional)
Plastic egg or screw top jar
Bowl
Put starch in bowl. Add glue and let set 5 minutes. If desired, add coloring. Mix until starch is absorbed and color is spread smoothly. Hint: The more you mix, the better it gets. Store in plastic egg or small jar overnight before using to pick up pictures from comics. Use to bounce, pick up pictures from comics or newspaper, and mold into shapes. Do not leave in open air, it will melt and turn hard. Add 1 teaspoon more starch for a tougher, more rubbery putty. Dip into warm water and knead if putty dries out.
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807 -- FUNCLAY
Water colors, tempera paints, wax paper
1 c. salt
1/2 c. cornstarch
1 c. boiling water
Pan
Wet cloth
Mix all ingredients in a pan. Boil to a soft ball stage. Knead on wax paper until dough-like. Wrap in wet cloth to keep for a few days. Make animals, designs, then let dry and paint.
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808 -- BUBBLE RECIPE
2 c. Joy dishwashing detergent
6 c. water
3/4 c. Karo light corn syrup
Combine, shake, let settle 4 hours. Store covered in refrigerator to extend suds shelf life. Allow to warm before using. USE JOY!!
Costs about $1.50 per gallon. Non-toxic, but not for human consumption.
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809 -- SILLY PUTTY
1 c. Elmer's glue (not generic brand,
must be Elmer's!)
3/4 c. warm water
1/2 tsp. Borax
Mix it all up and have fun! Don't use food coloring - it gets all over! Keep in a plastic bag.
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810 -- HOMEMADE SILLY PUTTY
Elmer's glue
Sta-Flo liquid starch
Mix well - 2 parts glue to 1 part starch. Mixture will need to dry out a while before it is workable. It may be necessary to add a touch more glue or starch. Do not make on a humid day! Store in an airtight container. NOTE: This homemade version is just as nasty as the commercial variety. Beware of contact with clothes, carpet and hair!
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811 -- FINGER PAINT
1/2 c. dry laundry starch
1/4 c. cold water
1 1/2 c. boiling water
1/2 c. soap flakes (Ivory Snow)
1 tsp. glycerine
Food coloring
Mix starch and cold water in a saucepan. Pour in the boiling water and cook over low heat until shiny. Remove from heat. Add soap flakes and glycerine. Divide into portions and add different food colorings. NOTE: If you have no paper, the shiny side of freezer wrap works well, with the added advantage of being able to create small or giant masterpieces.
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812 -- FUN-I-SALAD
1 head cabbage, coarsely chopped
1/2 c. sesame seeds
1 pkg. top Ramen-Oriental soup mix
8 green onions
3/4 c. slivered almonds
DRESSING:
1 c. sugar
1 tsp. pepper
1 c. salad oil
1/2 c. rice vinegar
Brown nuts and seeds in butter. Set aside to cool. Mix cabbage and onion just before serving, mix seeds and nuts with cabbage mixture. Crush noodles from soup mix and sprinkle with 1/2 package Oriental powder mix, and add dressing. Serve.
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813 -- RICH YEAST DOUGH
3 1/2 c. all-purpose flour
1 1/2 pkg. active dry yeast
1 1/2 c. milk
1/2 c. butter or margarine
1/4 c. sugar
1 tsp. salt
2 eggs
In large mixer bowl, combine 2 cups flour and the yeast. Heat together milk, butter, sugar and salt just until warm (115 to 120 degrees), stirring to melt butter. Add to dry mixture in mixer bowl; add eggs. Beat at low speed for 1/2 minute. Beat 3 minutes at high. By hand, stir in remaining flour. Place dough in greased bowl, turning once to grease surface. Cover; let rise in warm place until double, about 1 1/2 hours. Turn out on lightly floured surface. Divide in half and form each part into a ball. Use half for Bienenstich and other half for another recipe.
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814 -- HOMEMADE PLAY - DO
1 c. flour
1/2 c. salt
2 tsp. cream of tartar
1 tbsp. oil
1 c. water
Few drops food coloring
Mix ingredients together in a pan. Heat on medium heat, stirring constantly until ball forms. Cool and knead. Store in a plastic bag.----
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815 -- AGGRESSION COOKIES
3 c. brown sugar
3 c. margarine
6 c. oatmeal
1 tbsp. baking soda
3 c. flour
Put all ingredients in a large bowl. Mash, knead, squeeze, pound, etc. Then form into small balls and place on an ungreased cookie sheet. Butter the bottom of a small glass. Dip it in sugar and mash the balls flat. You only need to butter once, but re-dip in sugar for each ball. Bake at 350 degrees for 10-12 minutes. Great therapy on mad days.
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816 -- DIRT PIE
1 c. cold milk
1 (4 serving pkg.) Jello instant
pudding and pie filling (your
favorite flavor)
1 (8 oz.) container Cool Whip, thawed
20 chocolate sandwich cookies, crushed
1 1/2 c. "Rocks" (granola
chunks, chocolate chips,
peanut butter chips, or
a combination), optional
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817 -- MONSTER TOAST
Bread
Milk
Food coloring
Pour a small amount of milk into cups. Add food coloring to make bright colors. "Paint" monster face on bread with small clean paint brushes. You can also paint an "M" on the back of the bread. Toast in toaster, butter and gobble up your monster! (Dark bread works just as well as light.)
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818 -- ANTS ON A LOG
Celery
Peanut butter
Cream cheese
Raisins
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819 -- BANANA ROLLS
1 med. banana
2 tsp. peanut butter
2 pieces white bread
Peel banana and cut in half. Cut the crust off the bread. Spread a thin layer of peanut butter on the bread. Put 1/2 a banana on each piece of bread. Wrap the bread around the banana. The peanut butter will make it stick to the bananas. Cut into 1 inch slices.
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820 -- MICROWAVE CARAMEL POPCORN
1 c. brown sugar
1 stick margarine
1/4 c. white corn syrup
1/2 tsp. salt
1/4 tsp. baking soda
3-4 qts. popped corn
1 brown grocery bag
Combine all ingredients except baking soda and popcorn in 1 quart bowl. Put in microwave on high 1 minute. Stir. Put back for 2 minutes on high. Stir in soda. Put popped corn in brown grocery bag. Pour syrup over corn. Close bag and shake. Put bag, closed, in microwave for 1 1/2 minutes. Take out. Shake. Put back for 1 1/2 minutes more. Add nuts if desired. Pour in bowl. Stir as it cools. Eat or store in closed container.
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821 -- POTATO CANDY
1 med. white potato
1 lb. confectioners' sugar
Peanut butter
Boil potato, peel and mash thoroughly or put through a sieve. Stir in sugar to form a stiff dough. Roll the dough on a lightly floured board or wax paper to 1/4 inch thickness. Spread generously with peanut butter. Roll up jelly roll fashion and chill before slicing.
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822 -- FONDANT
1 box 10x confectioner's sugar
1/3 c. unsweetened butter
1/3 c. light corn syrup
1 tsp. vanilla extract
Dash salt
Mix all ingredients until well blended. Knead on a clean surface until smooth and shiny. Roll between 2 sheets of waxed paper until 1/3 inch thick. Cut into desired shapes. Use spatula to remove to a cookie sheet. Allow to air dry several hours. Store in tightly covered container. Food coloring may be added during first step for color. Mint extract may also be added at that point if desired.
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823 -- FACE MAKE UP
1 tbsp. soft shortening (like Crisco)
2 tbsp. cornstarch
Add food coloring of desired color
11000%20RECIP...k/11000%20RECIPES%20%20Ultimate%20Cookbook%20eBook2/CRAFT_RECIPES.txt (18 of 21)08/06/2009 22:10:44
Mix together and apply to face. May want to use cold cream before beginning. Will easily wash off with soap and water.
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824 -- CLOUD DOUGH
6 c. flour
1 c. salad oil
1 c. water
Tempera powder paint
Mix dry ingredients together including paint powder. Add oil and water, stir and knead until well mixed. This dough is very soft and quite oily. It does not stick to hands but hands will be very oily after playing with this dough. Good for young children who have weak muscles.
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825 -- PEANUT BUTTER PLAYDOUGH
1 c. honey
1 c. peanut butter
1 c. powdered milk
1 c. oatmeal
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826 -- SAFE PLAYDOUGH
1 env. unsweetened Kool-Aid, any flavor
1 c. all-purpose flour
1/4 c. salt
2 tbsp. cream of tartar
1 c. water
1 tbsp. vegetable oil
Mix dry Kool-Aid, flour, salt and cream of tartar in medium saucepan. Stir in water and oil. Stir over medium heat 3-5 minutes until mixture forms a ball in the center of the pan.
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827 -- PLAYDOUGH
3 c. flour
1 1/2 c. salt
6 tsp. cream of tartar
3 c. water
3 tbsp. vegetable oil
Food coloring
Place dry ingredients into heavy aluminum pan. Mix liquid. Add a few drops of mint flavoring. Blend well. Cook over moderate heat, stirring constantly, until dough pulls away from pan or until it forms a soft ball in center of pan.
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828 -- MODELING GOOP
2 c. table salt
2/3 c. water
1 c. cornstarch
Mix and stir salt and water over heat 4-5 minutes. Remove from heat. Add cornstarch and 1/2 cup cold water. Stir until smooth. Cook until thick. Store in plastic bag. This may be colored by adding food color to the cold water. The colors will be nice and bright. Air dry finished product. Great for relief maps for older children.
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829 -- SILLY PUTTY
2 tbsp. Sta-Flo liquid strach
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830 -- MODELING CLAY
1 c. cornstarch
2 c. baking soda
1 1/4 c. cold water
Food coloring
Add food coloring to water and mix well with other ingredients in a saucepan. Cook over medium heat about 4 minutes, stirring constantly until mixture thickens to the consistency of mashed potatoes. Cover with damp cloth to cool. Knead until smooth. Objects may be painted after they dry overnight. Store in airtight container.
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831 -- BUBBLES
1 qt. warm water
8 tsp. dishwashing detergent (Dawn,
Joy, Ajax or Ivory)
2 tbsp. Karo syrup
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832 -- EDIBLE FINGERPAINT
1/2 c. Argo cornstarch
1 sm. pkg. flavored gelatin (like
Jello), 3 oz. box
Dissolve the starch in 1 cup cold water. Add the Jello to 1 cup hot water and stir until dissolved. Combine the 2 and stir. Cook while stirring until thick. Cool.
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833 -- FINGER PAINT
1 env. Knox unflavored gelatin
1/4 c. cold water
Mix together and set aside so it is ready when needed.2:
In a saucepan mix together: 3/4 c. cold water Add: 3:
Cook this starch mixture until it boils and clears. Stir constantly. Remove from heat. Now blend in gelatin. Add 1/2 cup mild soak flakes or detergent and stir until blended, dissolved and thickened. Add 4 drops of oil of cloves to keep paint sweet. Paint may be colored by adding 1 tsp. of tempera powder to 1 cup of paint. Use on dampened sheet of fingerpaint paper. Store in containers with tight lid. This paint will keep quite a while in the refrigerator.
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834 -- SOAP PAINT
1 c. powdered detergent
4 tbsp. liquid starch
Tempera coloring
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835 -- DO-IT-YOURSELF SNOW
Fill a gallon-sized mixing bowl 2/3 full with Ivory Snow soap powder. Add warm water slowly while beating with an electric mixer at low speed. Continue adding water and beating until mixture reaches consistency of cake frosting.
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836 -- CRYSTAL GARDENS
4 tbsp. salt
4 tbsp. water
1 tbsp. ammonia
Charcoal
Colored ink
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837 -- A RECIPE FOR HAPPY DAYS
Friendly words
Understanding
Time and patience
Warm personality
Humor
Measure words carefully. Add heaping cups of understanding; use generous amounts of time and patience. Cook at low temperatures - do not boil! Add lots of warm personality and a dash of humor. Season to taste with spice of life. Serve in individual molds!
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838 -- FINGER PAINT
Mix flour and salt with a little water to make a paste with the consistency of thick gravy. Sprinkle in a little food coloring.SOAP FLAKE FINGER PAINT:
Mix a little water with soap flakes to make a paste and add food coloring if you wish, or use these amounts: 1 c. cold water 3 c. soap flakes Food coloring or powdered paint to color
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839 -- PLAY DOUGH
1 c. flour
1 c. water
2 tsp. cream of tartar
1/2 c. salt
1 tbsp. vegetable oil
Food coloring
Put all together in a pan. Cook for 3 minutes, stirring constantly! Dough will gather on stirring spoon. Dump onto wax paper. Cool, knead. Store in covered container or plastic bag. This recipe requires no refrigeration and is not sticky.
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840 -- MODELING DOUGH
2 c. table salt
2/3 c. water
1 c. cornstarch
1/2 c. cold water
Stir salt and 2/3 cup water over heat 4 to 5 minutes. Remove from heat. Add cornstarch and cold water. Stir until smooth. Cook until thick. Store in plastic container. Will not crumble when dry.
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841 -- CLAY
1 c. cornstarch
2 c. baking soda (1 lb. box)
1 3/4 c. water
Combine ingredients. Cook until thickened to dough like consistency. Turn mixture out on pastry board and knead. Keep in plastic bag. The finished art work may be painted when dry.
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842 -- BASIC BREADDOUGH CRAFT RECIPE
4 c. flour
1 1/2 c. warm water
1 c. salt
Combine the flour and salt in a large mixing bowl and make a well in the center. Pour in about 1 cup of the water, mixing with a fork or with your hands. Add more water as needed until dough is neither crumbly not sticky. Place on a lightly floured board and knead until smooth, 5 minutes. Use only a small amount of dough at a time and wrap the remainder and place in the refrigerator. Shape breaddough as desired. Bake on a cookie sheet lined with aluminum foil. 325 degrees for about 1 hour or until dough is hard. Thicker pieces will take longer to bake. For a shiny finish brush with 1 whole beaten egg after 15 minutes of baking time and again in 15 minutes if a darker finish is desired. If the dough puffs up while baking make several holes in the puff using a straight pin. Your items may be painted with acrylic paints or varnished with spray or brush on varnish. Form your own shapes, shape in the form of rolls and breads, use cookie cutters, make impressions with all sorts of items found around the house...the possibilities are endless. To make a hole for hanging use a straw to make a hole before baking. To make hair or fur use a garlic press. Most of all be creative and enjoy. This is also a great project for the kids or grandkids this summer. Have them make special gifts for holidays and birthdays or to give to someone special.
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843 -- ALPHABET PRETZELS
For review in first grade and as they learn new letters in kindergarten, the children could make "Taste Treats" by making alphabet letters which are pretzels. Dissolve: 1 pkg. dry yeast Mix: 1 tbsp. sugar 1 tsp. salt With a large spoon work flour mixture into yeast mixture. (It may be necessary to add a little more water at this point.) When about three cups of flour mixture have been worked in, knead on a countertop while working in remaining flour mixture. Set mixture aside to rise. (For about 30 minutes or until double in bulk--place out of drafts.) Divide dough into 18-24 parts. Shape dough into letters and place on greased pans. Use mixture of 1 egg slightly beaten plus 1 tbsp. water to "paint" letters. Sprinkle with coarse-grained salt. Bake at 425 degrees for 25 minutes or until brown.
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844 -- CHEESE CRISPIES
This is a good recipe for the kids to help with. They love to make a different shapes and sizes. 1/2 lb. margarine 2 c. flour 2 heaping c. Rice Krispies 1/2 tsp. cayenne pepper (optional) 1/2 tsp. salt Cream margarine and cheese together. Add remaining ingredients. Form into balls or other shapes. Bake 15 minutes, 350 degrees. Great for parties.
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845 -- FINGER JELLO
4 env. Knox unflavored gelatin
3 pkgs. (4 oz. each) fruit flavor
gelatin
4 c. boiling water
Mix unflavored and flavored gelatin. Add boiling water. Stir until completely dissolved. Pour into 13x9 baking pan. Chill to firm. Makes 9 dozen 1 inch blox.
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846 -- JELLO IN MUFFIN CUPS
1 pkg. (4 serving size) Jello
3/4 c. boiling water
1/2 c. cold water and ice cubes
1 c. fruit cocktail (drained)
Dissolve gelatin in boiling water. Combine water and ice to make one (1) cup. Add to gelatin. Stir until slightly thickened. Remove unmelted ice. Add fruit. Chill 10 minutes until thickened. Place foil baking cups in muffin pans. Spoon gelatin mixture into cups, about 2/3 full. Chill until firm at least 2 hours. Serve them right in the cupcake liners. Makes 6.
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847 -- NO BAKE CHOCOLATE OATMEAL COOKIES
1 1/2 c. sugar
1 stick butter
1/2 c. milk
3 tbsp. baking cocoa
Combine and cook in a saucepan until mixture comes to a boil. Boil for 3 minutes. Remove from heat and stir in: 3 c. oats Drop by teaspoon onto waxed paper. Cookies will harden.
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848 -- NO BAKE CHOCOLATE OATMEAL COOKIES
1 1/2 c. quick cooking oats
1/2 c. flaked coconut
1/4 c. chopped walnuts
3/4 c. sugar
1/4 c. milk
1/4 c. Land O Lakes Spread
3 tbsp. unsweetened cocoa
Flaked coconut, if desired
In medium bowl combine oats, coconut and walnuts; set aside. In 2 quart saucepan combine sugar, milk, spread and cocoa. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Remove from heat. Stir in oats, coconut and walnut mixture. Quickly drop mixture by rounded teaspoonfuls onto waxed paper. Cool completely. Store in refrigerator. If desired, while cookies are warm, roll in additional coconut. Yield: 2 dozen.
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849 -- PEANUT BUTTER CREAMS
Beat: 1/8 tsp. salt 1 tbsp. margarine 1/3 c. peanut butter 1 c. confectioners' sugar 1/2 tsp. vanilla Stir in: Shape into little balls. Roll each ball into 3/4 cup chopped, salted peanuts. Place on waxed paper and refrigerate.
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850 -- PEANUT BUTTER DOUGH
Great for small ones who will eat dough. 1 c. honey 1 c. powdered milk 1 c. oatmeal Optional, food coloring Mix. Make some fun food!
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851 -- PEANUT SNACK
2 c. Cheerios
1 c. peanuts
1 c. raisins
1/2 c. jelly beans, gum drops or M&M's
1. In medium bowl mix together with spoon. 2. Store in jar or plastic container. Makes 4 cups.
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852 -- MARTHA'S PLAY DOUGH
Mix: 1/4 c. salt 2 tbsp. cream of tartar Then add: 1 tbsp. oil 2 tsp. food color Cook and stir over medium heat for 3-5 minutes until it sticks together in the middle of the pan. Knead on floured surface for 5 minutes. Store in airtight container.
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853 -- PUPPY CHOW AND KITTEN CHOW
In large kettle melt together 1 cup smooth peanut butter and 1 (12 oz.) bag of semi-sweet chocolate chips. Add 1 box of *Crispex cereal and mix until all cereal is covered. In a large paper grocery bag put 2 cups powdered sugar and add cereal mixture and shake until all cereal separates and is covered. *For Kitten Chow use Cheerios.
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854 -- SALT DOUGH
This has a sparkly texture. It is heavy and strong and especially suited for standing pieces, such as plaques or trivets. Covered and refrigerated, salt dough lasts indefinitely. 2/3 c. water 1 c. cornstarch 1/2 c. cold water Food coloring, tempra or other water base paint Mix salt and water in pan until quite warm. Remove from heat. Mix water and cornstarch together and add to mix in the pan, stirring constantly. Return pan to stove and stir until mix forms a smooth mass. Turn out onto a plate and cover with damp cloth until cool. Work in color, if desired. Shape on foil covered cookie sheet and let dry several hours in warm oven or days at room temperature. Smooth edges with nail file.
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855 -- SILLY PUTTY
1 c. Elmers glue
1/2 c. liquid starch
Powdered tempra
Mix. If stringy, add glue. If sticky, add starch. *This does not stick to clothing.
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856 -- SUGAR BEAR SQUARES
1/4 c. margarine
1 pkg. (10 or 10 1/2 oz.) reg. or
miniature marshmallows
6 c. Post Super Golden Crisp cereal
(or use 3 c. each cereal and popped
popcorn)
1/2 c. peanuts (optional)
Melt margarine in saucepan over low heat. Add marshmallows; stir until melted. Remove from heat. Add cereal and peanuts; toss to coat well. Press firmly into greased 13x9 inch pan. Chill 1 hour. Cut unto squares. Store in cool place. Makes 24 squares. For microwave, melt margarine in large microwavable bowl at HIGH 45 seconds. Add marshmallows; toss to coat. Cook uncovered 1 minute or until marshmallows are smooth when stirred. Continue with recipe above.
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857 -- YABBA-DABBA-DO SQUARES
1/4 c. margarine
6 c. Post Fruity Pebbles Cereal*
1 pkg. (10 or 10 1/2 oz.) reg. or
miniature marshmallows
*Or use Cocoa Pebbles Cereal and add 1/3 cup creamy peanut butter with the margarine. Melt margarine in saucepan over low heat. Add marshmallows; stir until melted. Remove from heat. Add cereal; toss to coat well. Press firmly into greased 13x9 inch pan. Chill 1 hour. Cut into squares. Store in cool place. Makes 24 squares. For microwave, melt margarine in large microwavable bowl at HIGH 45 seconds. Add marshmallows; toss to coat. Cook uncovered 1 minute or until marshmallows are smooth when stirred. Continue with recipe above.
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858 -- TAFFY CRUNCH POPCORN
12 qts. popped corn
1 lb. Spanish peanuts (3 c.)
2 c. butter
2 boxes (1 lb. each) brown sugar
1/2 c. dark corn syrup
1/2 c. molasses
1 tsp. salt
2 tsp. vanilla
Turn popcorn into very large container/peanuts. In large 5 quart saucepan melt butter. Stir in brown sugar, corn syrup, molasses and salt. Bring to boil over medium heat stirring constantly. Boil 5 minutes. Remove. Stir in vanilla. Gradually pour over popped corn and peanuts, mixing well. Turn into shallow pan. Bake in preheated 250 degree oven 1 hour. Stir every 15-20 minutes. Remove from oven. Turn out onto waxed paper. Store in plastic bags after cooling. Yields 10-12 quarts.
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859 -- BUTTERMILK CORNBREAD
1 1/2 c. cornbread quick mix
1 1/2 c. buttermilk
1 beaten egg
2 tbsp. vegetable oil
Combine all ingredients; stir well. Grease an 8 inch cast iron skillet, muffin pans, or corn stick pans; heat in a 425 degree oven for 5 minutes or until very hot. Pour batter into hot skillet or pans. For cornbread loaf, bake in skillet at 425 degrees for 25 to 30 minutes or until golden. For muffins, bake at 425 degrees 20 to 25 minutes or until golden. For corn sticks, bake at 425 for 12 to 15 minutes or until golden. Yield: 1 loaf, 1 dozen muffins, or 14 to 16 corn sticks.
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860 -- GOLDEN HUSH PUPPIES
2 c. self-rising cornmeal
1 sm. onion (finely chopped)
3/4 c. milk
1 egg (slightly beaten)
vegetable oil or shortening
Combine cornmeal and onion; add milk and egg, stirring well. Carefully drop batter by tablespoonfuls into deep hot oil (370 degrees); cook only a few at a time, turning once. Fry until hush puppies are golden brown (3 to 5 minutes.) Drain well on absorbent towels. Makes 2 dozen.
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861 -- BUTTERMILK HUSH PUPPIES
1 c. self-rising flour
1 c. self-rising cornmeal
1/4 c. sugar
1 tsp. salt
1 c. chopped onion
1 egg (beaten)
3/4 c. buttermilk
vegetable oil
Combine first 7 ingredients; mix well. Carefully drop batter by level tablespoonsful into deep hot oil (370 degrees); cook only a few at a time, turning once. Fry 3 minutes or until hush puppies are golden brown. Drain well on paper towels. Yield: about 2 1/2 dozen.
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862 -- HUSH PUPPIES
1 c. self-rising cornmeal
1 tsp. sugar
1 tbsp. self-rising flour
1/2 c. buttermilk
4 tbsp. minced onion
1 tbsp. cooking oil
1 egg
Mix all ingredients. Drop by spoonfuls in grease heated to 350 degrees. Cook until golden brown. Drain on paper towel. Serve hot. Makes 12 hush puppies.
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863 -- PUMPKIN BREAD
3/4 c. Mazola oil
1 c. sugar
2 eggs and 1 egg yolk
1 c. pumpkin
1 1/2 c. flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. cinnamon
1 pkg. coconut cream pie filling
1/2 c. chopped nuts
Combine oil, sugar, and eggs. Add pumpkin. Sift flour, soda, salt, nutmeg, baking powder, cinnamon. Add pie filling and nuts. Bake at 325 degrees for 1 hour.Icing:
Brown 2 tablespoons butter in a saucepan. Take off heat. Stir in 1 cup confectioners sugar and 4 to 6 tablespoons milk. Stir and pour over bread.
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864 -- REFRIGERATOR BRAN MUFFINS
5 c. flour
3 c. sugar
15 oz. box Raisin Bran
5 tsp. baking soda
1 c. oil
salt
4 eggs
4 c. buttermilk
Thoroughly combine flour, soda, salt, Raisin Bran and sugar. Add other ingredients. Mix well. Cover and refrigerate (may be stored for up to 4 weeks). To bake, fill tins 2/3 full. Bake at 375 degrees for 15 to 18 minutes or until toothpick comes out clean.
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865 -- ZUCCHINI BREAD
3 eggs (beat until light and fluffy)
1 c. salad oil
2 c. grated zucchini
2 c. sugar
1 tsp. vanilla
Mix the above well. Mix together: 1 tsp. baking soda 1 tsp. salt 1/4 tsp. baking powder 2 tsp. cinnamon 1 c. nuts 1 c. raisins Add wet ingredients. Bake for 1 hour at 350 degrees.
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866 -- PUMPKIN ROLLS
3/4 c. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. pumpkin
1 c. chopped walnuts
CREAM CHEESE FILLING:
Beat together 1 cup powdered sugar, 1 (8 oz.) package cream cheese, softened (I use Philadelphia light), 6 tablespoons butter, 1 teaspoon vanilla. Beat until smooth. Preheat oven to 375 degrees. Line a 10x15x1 inch pan with waxed paper. Grease and flour wax paper. Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Add dry ingredients. Pour into prepared pan. Spread evenly with rubber spatula. Sprinkle with nuts. Bake for 15 minutes or until center springs back when lightly touched. Loosen cake around edges with a knife, invert onto a clean damp cloth (towel) dusted with powdered sugar. Peel off waxed paper, trim 1/4 inch from all sides. Roll up cake and towel together from short side. Cool completely. Unroll. Spread with filling. Roll again without towel. Refrigerate until ready to serve.
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867 -- INDIAN FRY BREAD (POW WOW SPECIAL--TACOS)
5 c. flour
5 tsp. baking powder
1/2 tsp. salt
1 lb. grated sharp Cheddar cheese
Vegetable oil
Water to be able to handle (mixable)
1 lb. hamburger
2 lg. tomatoes, chopped fine
1 lg. onion, chopped fine
Salt and pepper to taste
1 lg. can refried beans
1/2 lettuce head, shredded
Salsa to taste
Get oil real hot (donut hot). Mix flour mixture until workable by adding water in small amounts. Make into large ball. Let stand 20 minutes. Take small soft ball size pinches off. Roll in floured surface by hand. Play with dough ball until large saucer size (or use rolling pin). Drop rolled piece in hot oil until golden brown. Drain on paper towels. Put refried beans on, hamburger, lettuce, tomatoes, cheese. Salt and pepper to taste. LEFTOVER BREAD FOR BREAKFAST: Reheat in microwave. Sprinkle on cinnamon/sugar combination or put on butter and honey. Great morning pick me up.
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868 -- BUTTER PECAN ROLLS
1 pkg. yeast
1/4 c. water
1 c. milk, scalded
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
3 1/4 to 3 1/2 c. sifted flour
1 beaten egg
Soften yeast in warm water. Combine hot milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form soft dough, beating well. Brush top lightly with soft shortening. Cover and let rise in warm place until double, 1 1/2 to 2 hours. Punch down; turn out on lightly floured surface and divide dough in half. Roll each piece in 8x12 inch rectangle. Brush with 2 tablespoons melted margarine. Combine 1/2 cup sugar, 2 teaspoons cinnamon; sprinkle half over each rectangle. Roll long edge in jelly roll fashion. Seal edge. Cut each roll in 8 (1 1/2 inch) slices.TOPPING:
In each of two 9 1/2 x 5 x 3 inch metal loaf pans, mix 1/2 cup brown sugar, 1/4 cup margarine, 1 tablespoon light corn syrup. Heat slowly, stirring until blended. Remove from heat and sprinkle with 1/2 cup pecans in each pan. Top with 8 rolls, cut side down. Cover, let rise until double, 45 minutes. Bake 25 minutes in 375 degree oven. Cool 2 or 3 minutes and invert on rack. Remove pan.
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869 -- KENTUCKY SPOON BREAD
11000%20RECIP...k/11000%20RECIPES%20%20Ultimate%20Cookbook%20eBook2/CRAFT_RECIPES.txt (19 of 21)08/06/2009 22:10:44
1 stick margarine
1 (8 oz.) pkg. corn muffin mix
1 (8 oz.) can whole kernel corn,
drained
1 (8 oz.) can cream style corn
1 c. sour cream
2 eggs
Preheat oven to 350 degrees. Butter and preheat 1 1/2 quart baking dish. Melt butter and combine with muffin mix. Add both cans of corn and sour cream. Add slightly beaten eggs. Stir mixture and pour into baking dish. Bake for 35 minutes or until tester comes out clean. Serve with a large spoon.
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870 -- POTATO REFRIGERATOR ROLLS
Blue Ribbon Winner, 1966 Ventura County Fair 1 pkg. active dry yeast 2/3 c. sugar 1 1/2 tsp. salt 2/3 c. soft shortening 2 eggs 1 c. lukewarm mashed potatoes 7 to 7 1/2 c. sifted flour Measure water into mixing bowl. Add yeast, stirring to dissolve. Stir in sugar, salt, shortening, eggs, and potatoes. Mix in with hands until dough is easy to handle the flour. Turn onto floured board and knead until smooth and elastic, 8 to 10 minutes. Place greased side up in greased bowl. Cover with damp cloth; place in refrigerator overnight. About 2 hours before baking, shape dough into rolls. Cover and let rise until double, 1 1/2 to 2 hours. Bake at 400 degrees for 12 to 15 minutes. Makes 4 dozen rolls.
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871 -- DATE NUT BREAD
1 c. pitted dates, chopped fine (24
dates)
1 tbsp. butter
1 tsp. soda
1 c. boiling water
2/3 c. sugar
1 beaten egg
1 tsp. cream of tartar
1/2 c. chopped nuts
1 tsp. vanilla
1 1/2 c. flour (generous amount)
Place dates, butter, soda, and water in a mixing bowl. Let stand to cool. Add sugar, egg, cream of tartar, nuts, vanilla, and flour. Mix until blended. Pour into well-greased loaf pan. Bake at 350 degrees for approximately 1 hour.
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872 -- DILL BREAD
1 yeast cake, softened in 1/4 c. warm
water
1 c. creamed cottage cheese
1/3 stick butter
2 tbsp. sugar
1 tbsp. instant minced onion
2 tsp. dill seed
1 tsp. salt
1/4 tsp. soda
1 egg, unbeaten
2 1/4 to 2 1/2 c. plain flour
Heat cottage cheese and butter in double boiler to lukewarm. Combine all ingredients, except flour, in large bowl. Mix, add flour gradually to form stiff dough. Cover and let rise for 50-60 minutes in a warm place. Then stir down dough and turn into a well-buttered loaf pan. (I prefer to use two (1 pound) loaf pans as it is easier to slice than for 1 large loaf.) Let rise for 30-40 minutes until again doubled in size. Bake at 350 degrees for 35-40 minutes until golden brown. Makes wonderful sandwiches. After baking, it freezes nicely.
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873 -- HOMEMADE BISCUIT MIX
9 c. flour, sifted
1/3 c. baking powder
4 tsp. salt
2 1/2 tsp. cream of tartar
2 c. Crisco
Stir baking powder, salt and cream of tartar into flour. Sift together twice into large bowl. Cut in Crisco until mix has consistency of cornmeal. Will keep 6 weeks in covered container. Use as Bisquick.
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874 -- BANANA BREAD
Scant 1/2 c. shortening
1 c. sugar
2 eggs, beaten together
1 c. crushed bananas
1 tsp. baking powder
2 c. flour
1 c. nut meats
Mix in order given. Bake in loaf pan at 325 degrees for 45 minutes. Other fruits, such as figs, dates, etc., may be used.
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875 -- MEXICAN SPOON BREAD
1 (1 lb.) can cream style corn
3/4 c. milk
1/3 c. melted shortening
2 eggs, slightly beaten
1 c. cornmeal
1/2 tsp. soda
1 tsp. salt
1 (4 oz.) can green chiles, chopped
1 1/2 c. shredded Cheddar cheese
Mix all ingredients except chiles and cheese in order given above (wet ones first, then dry ones). Pour half of batter into greased 9x9 inch square baking pan and spread with peeled green chiles and half the cheese. Spread remaining batter on top and sprinkle with remaining cheese. Bake 45 minutes in a hot 400 degree oven. Remove from oven and let it cool just enough to set a little before cutting into serving pieces. Serves 8.
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876 -- WHOLE WHEAT HONEY BREAD
2 pkgs. active dry yeast
2 1/2 c. warm (110 to 115 degree)
water
2/3 c. nonfat dry milk powder
1 1/2 c. all-purpose flour
1 1/2 tsp. salt
1/2 c. cooking oil
1 egg
5 to 5 3/4 c. whole wheat flour
In a large bowl, dissolve yeast in warm water. Stir in nonfat dry milk powder and all-purpose flour. Combine oil, honey and egg. Add to yeast mixture. Beat well by hand. Stir in as much of whole wheat flour as you can mix with a spoon. Turn out on lightly floured surface. Knead in enough whole wheat flour to make a stiff dough. Continue to knead 5 to 8 minutes until smooth and elastic. Place in large greased bowl, turning once to grease surface. Cover, let rise in warm place about 1 hour. Punch down on floured board, divide in half. Shape into 2 loaves. Place in 2 greased 9x5x3 inch loaf pans. Cover and let rise 45 minutes until nearly doubled. Bake in 350 degree oven for 35 to 40 minutes or until loaves sound hollow when tapped. Turn out on wire rack.
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877 -- ORANGE BREAD
Peel of 1 lg. orange, cut fine
1/2 c. water
1/4 tsp. salt
1/2 c. sugar
Simmer until peel is tender, about 10 minutes. When cool, add milk to the cooked peel to make 1 1/2 cups liquid. Add to the above 1 well-beaten egg and 2 cups flour, sifted with 2 1/2 teaspoons of baking powder. Mix well and pour in a greased 9x5 inch loaf pan. Bake at 350 degrees for 50-60 minutes.
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878 -- APRICOT-WALNUT TEA BREAD
1 c. dried apricots (about 1/4 lb.)
1 1/2 c. boiling water
1 c. walnuts
2 1/2 c. sifted all-purpose flour
3 tsp. double-acting baking powder
1/2 tsp. salt
1 egg
1/2 tsp. vanilla extract
1 c. sugar
1/4 c. salad oil
Prepare the fruits and nuts; using scissors, snip the dried apricots in small pieces. Add boiling water; let cool. Preheat oven to 350 degrees. Sift flour, baking powder, salt. In bowl, combine egg, vanilla, sugar and oil. Beat until well blended. Gradually add apricot mixture. Continue beating. Add flour mixture all at once. Beat until smooth. Stir in nuts. Turn batter into greased 9x5x3 inch loaf pan. Bake 60-65 minutes.BANANA TEA BREAD:
Use same recipe, substituting 1 1/4 mashed ripe banana and 1/2 cup milk for dried apricots and boiling water.
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879 -- BUTTERMILK BISCUITS
A County Fair winner several times. 2 1/2 tsp. baking powder 1 tsp. salt 1/4 tsp. baking soda 1/3 c. shortening 3/4 c. buttermilk Sift together flour, baking powder, salt and soda; cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once. Stir until dough follows fork around bowl. Turn onto lightly floured board; knead 8 to 10 times. Roll 1/2 inch thick. Cut with 2 1/4 inch cutter. Makes about 1 dozen. Put biscuits on an ungreased sheet or skillet. Brush tops with butter, bake at 450 degrees for about 15 minutes. I always double this recipe, and to make them more attractive, I cut them out with a scalloped cookie cutter. When in a hurry, I roll the dough as directed and cut into squares to save time.
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880 -- INDIAN FRIED BREAD
3 c. flour
4 tsp. baking powder
1 tsp. salt
1 c. milk
Mix in bowl; roll on floured surface to 1-inch thickness, cut into 4-inch squares. Heat shortening or oil in saucepan and fry on both sides until brown. From Quapaw Tribe of Oklahoma.
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881 -- HOT BLUEBERRY BREAD
2 eggs
1 c. sugar
1 c. milk
1/4 c. butter, melted
3 c. flour
1 tsp. baking powder
1 tsp. salt
2 c. fresh blueberries
2 tbsp. flour
Combine eggs and sugar in large bowl; beat until blended well. Add milk and butter, mix. Combine flour, baking powder and salt; add to liquid ingredients, stir until all moistened. Combine berries and 2 tablespoons flour; stir well to coat berries and fold into batter. Spoon into 2 greased and floured loaf pans. Bake 1 hour at 350 degrees.
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882 -- MUFFINS
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 or 2 eggs
2 tbsp. sugar
1 c. milk
4 tbsp. melted butter
Use up to 1/2 cup sugar to make sweeter muffins. Mix and sift dry ingredients. Beat eggs until light, add milk and butter and add to flour mixture all at once. Stir only enough to dampen flour. Drop by spoonfuls into buttered muffin pans until 2/3 full, and bake 15 to 20 minutes in 400 degree oven. Makes 12 muffins.
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883 -- PULL APART BREAD
20 Rhodes frozen dinner rolls
1 sm. pkg. butter pecan instant
pudding
1/2 c. butter, melted
1/2 c. brown sugar, melted
Place rolls in ungreased bundt pan and sprinkle pudding over top. Pour butter and sugar mixture over top. God to bed! Let rise 6 1/2 hours. Bake at 350 degrees for about 20 minutes. Cool in pan 20 minutes or it will fall apart.
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884 -- ZUCCHINI BREAD
2 c. sugar
1 c. oil
2 tsp. vanilla
3 eggs
3 c. flour
1/4 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
2 c. chopped zucchini
1 c. chopped nuts
Mix the first 4 ingredients until blended. Add remaining ingredients. Pour into greased and floured loaf pans. Bake at 350 degrees for 50 minutes. Makes 2 large or 3 small loaves.
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885 -- PINEAPPLE BREAKFAST BREAD
2 c. all-purpose flour
2 to 3 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
2 tbsp. butter or margarine
1/2 (8 1/4 oz.) can crushed
pineapple; use remaining 1/2 for
spread
1/4 c. buttermilk
In mixing bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter until coarse crumbs. Add undrained pineapple and buttermilk, mix until it holds together. Turn dough out onto lightly floured surface. Knead for 2 minutes. Shape dough into a 6-inch circle, transfer dough to an 8-inch greased round cake pan. Score the top in quarters. Bake at 375 degrees for 30-35 minutes. Serve warm with pineapple cream cheese spread.
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886 -- PUMPKIN BREAD
3 c. sugar
4 med. eggs
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
3 1/3 c. flour
2 c. pumpkin (fresh or canned)
1 c. oil
1 1/2 tsp. salt (optional)
2 tsp. baking soda
2/3 c. water
1 c. chopped walnuts
Combine all ingredients in large mixing bowl, blending thoroughly. Pour into prepared loaf pans and bake at 350 degrees for 1 hour or until cake tester or knife comes clean when inserted in middle of loaves; tester will pull out slightly moist. Allow loaves to cool in pans for 10 to 15 minutes, then turn out on bread board and cool completely. Breads keep very well refrigerated and can be frozen. Makes an excellent breakfast, sliced and toasted; also as holiday gifts. SUGGESTED SUBSTITUTIONS: Use 2 cups mashed bananas, unsweetened applesauce, or 1 package fresh cranberries.
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887 -- GRAMMA'S PUMPKIN BREAD
3 c. sifted flour
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
1 tsp. allspice
2 c. sugar
2 c. canned pumpkin
4 eggs, beaten
1 1/4 c. vegetable oil
1/2 c. walnuts
Sift first 6 ingredients together, mixing well. Add beaten eggs and oil, mixing well. Add pumpkin and nuts, mix well. Bake in 2 loaf pans at 350 degrees for 1 hour.
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888 -- ZUCCHINI MUFFINS
4 eggs
1 1/2 c. sugar
1 tbsp. vanilla
1/2 c. vegetable oil
2 c. zucchini, grated
1 tsp. plus a pinch of cinnamon
1 tbsp. baking soda
1 tsp. salt
1/2 c. nuts (optional)
Beat nuts until frothy. Add sugar, vanilla and oil, beat until lemon colored and thick. Stir in zucchini, flour, cinnamon, soda and salt. Beat for 5 minutes. Fold in nuts, pour into greased and floured muffin tins or paper muffin cups. Bake at 350 degrees for 20-25 minutes. Batter may be made up and kept for up to 3 days. Color will darken as time passes.
------------------------
889 -- BUBBLE BREAD
1 pkg. frozen rolls (25 each)
1 c. melted oleo
1 c. plus 2 tbsp. brown sugar
2 tbsp. cinnamon
1 c. chopped pecans
At night, put frozen rolls in a greased bundt pan. Melt oleo. Add brown sugar and cinnamon. Stir until dissolved. Add nuts. Pour over frozen rolls. Cover pan with towel. In the morning, bake at 350 degrees for 25-30 minutes.
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890 -- PORK AND BEAN BREAD
1 c. raisins
1 c. boiling water
3 eggs
1 c. oil
2 c. sugar
3 c. flour
1 (16 oz.) can pork and beans
1 tsp. cinnamon
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
Mix raisins with boiling water; stir and set aside. Beat eggs, oil, sugar and pork and beans until beans are broken. Add flour and rest of dry ingredients to bean mixture. Add vanilla. Pour batter into 3 well-greased loaf pans. Bake at 325 degrees for 50-60 minutes.
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891 -- APPLESAUCE LOAF
1/2 c. margarine
1 c. sugar
1 egg
1 1/2 tsp. baking soda
2 c. flour
1/2 c. chopped walnuts
1/2 tsp. ground cloves
1 tsp. cinnamon
1/2 c. raisins
1 1/4 c. applesauce
1/2 tsp. salt
3/4 tsp. nutmeg
Cream margarine and sugar. Beat in egg. Stir together flour and spices. Gradually add to creamed mixture. Beat applesauce into batter. Stir in raisins and nuts. Pour into greased 9 x 5 inch loaf pan. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes. Remove from pan. Cool on rack. Sprinkle with powdered sugar.
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892 -- SWEDISH RYE LOAVES
2 1/2 c. rye flour,
(lightly spoon
flour into measuring
c. then level off)
2 pkgs. dry yeast
1/3 c. firmly packed brown sugar
1 tbsp. salt
Combine all ingredients into large mixing bowl and blend. In saucepan heat 2 cups water, 1/4 cup molasses, 1/4 cup butter or margarine until very warm (120 to 130 degrees). Add to flour mixture, blend until moistened, beat two minutes. Stir in 3 1/2 to 4 cups flour to form a sticky dough. Knead dough, adding 1/2 to 1 1/2 cups flour until dough is smooth, pliable, and no longer sticky (about 5 minutes). Place dough in greased bowl, cover. Let rise in warm place until light and not quite double in size, about 45 to 60 minutes. Grease two 9 x 5 inch loaf pans. Punch down dough, divide into two parts. Shape into rectangular loaves to fit pans. Cover, let rise in warm place until light, but not quite double in size (30 to 40 minutes). If desired brush loaves with beaten egg before baking. Bake at 375 degrees for 25 to 35 minutes, until loaf sounds hollow when lightly tapped. Immediately remove from pans and cool.
------------------------
893 -- FABULOUS FLEXNER BREAD
All-purpose flour
2 tsp. salt
2 tbsp. sugar
Lard
1 c. fluffy riced potatoes at room
temp.
1 pkg. dry yeast
1 1/2 to 1 2/3 c. warm water
Melted butter
Mix 6 cups flour, salt and sugar. Add 1/4 cup lard and work with fingers as for pie crust. Add potatoes prepared thusly, (use only old potatoes) boil large potato in jacket, peel while hot, put through ricer. Measure 1 cup lightly, do not pack cup. Spread out on platter and cool. Add to flour and lard mixture. Sprinkle yeast on 1/2 cup warm water, let set 5 minutes then stir and mix well. Add to other ingredients with the remaining water, kneading dough until it holds together but not dry. Place 1/4 cup flour on bread board. Knead with all the strength you have 5 to 10 minutes, turning and pounding it in approved fashion. (There is no short cut here.) When dough gets smooth and satiny looking and no longer sticks to your hands, it is kneaded enough. Form ball and place in well-greased large bowl, roll ball around in bowl to coat. Cover with towel and place in warm place free from drafts. Let rise until light (sometimes blisters form in top.) test by placing finger in dough; if indentation remains, the dough has risen enough, roughly 1 1/2 to 2 1/2 hours. To make 2 loaves use 9 x 5 x 3 inch pans, 3 loaves use 7 1/2 x 3 1/2 x 2 1/2 inch pans. Punch down dough; divide into desired loaves. On floured board roll each piece to fit buttered pan. Press into pans. Dough should come up to the edges. Brush the loaves with butter or whole beaten egg. Cover pans with towels and place in warm, draft-free place. Let rise until light (dough looks stretched as if it would burst if pricked when it has sufficiently risen.) Takes about 45 minutes to 1 hour. Preheat oven to 425 degrees. Bake 15 to 20 minutes or until tops are golden. Reduce heat to 325 degrees and bake 10 to 15 minutes longer. Turn loaves onto rack and butter if you like.
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894 -- ZUCCHINI BREAD
3 eggs
1 c. vegetable oil
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. vanilla
3 c. flour
2 c. shredded unpared zucchini
1/4 c. milk
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1/8 tsp. cloves
1/2 tsp. ground nutmeg
1 c. chopped walnuts
Measure all ingredients except flour, zucchini, walnuts and milk into large bowl. Beat 1/2 minute on low speed scraping sides of bowl constantly until smooth - about 1 minute. Stir flour gradually into mixture. Stir in zucchini, walnuts and milk. Pour batter into greased and floured bread pans. Bake until wooden toothpick inserted in center comes out clean (about 1 hour), at 350 degrees.
------------------------
895 -- PUMPKIN BREAD LOAF
Cream until fluffy: 1/2 c. vegetable oil 1 1/2 c. granulated sugar 1 1/2 c. mashed pumpkin Sift together: 1 tsp. baking powder 1 tsp. baking soda 3/4 tsp. salt Add: 1 tsp. nutmeg, if desired 1/2 c. raisins 1/2 c. chopped nuts 1 tsp. cloves Grease and flour 2 loaf pans. Divide batter into each. Bake at 350 degrees for 1/2 hour. Insert toothpick to check if finished. Can be eaten plain, buttered, or with cream cheese.
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896 -- PUMPKIN BREAD
Beat together: 3 c. sugar 1 c. oil 1 tsp. cinnamon 4 eggs 1 1/2 tsp. salt Add: 2 tsp. baking soda 2/3 c. water 3 c. flour Grease and flour 4 one pound coffee cans. Fill equally. Bake at 350 degrees for 1 hour. Cool 10 to 15 minutes. Shake from cans. Serve with cream cheese.
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897 -- FRENCH BREAKFAST PUFFS
1/3 c. shortening
1 egg
1/2 tsp. salt
1/2 c. milk
1 tsp. ground cinnamon
1 1/2 c. flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. ground nutmeg
1/2 c. sugar
1/2 c. margarine/butter
Heat oven to 350 degrees. Grease muffin tin. Mix shortening, 1/2 cup sugar and egg. Stir in flour, baking powder, salt, and nutmeg, alternately with milk. Fill muffin tins about 2/3 full. Bake until brown, 20 to 25 minutes. Mix other half cup sugar and cinnamon. Immediately after baking, roll puffs in melted margarine or butter, then in sugar-cinnamon mixture.
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898 -- CHEESE LOAF
1/4 c. butter, softened
2 tsp. poppy seed
3 tbsp. prepared mustard
1/2 Bermuda onion, diced
1 loaf unsliced bread (French or
Italian)
1/2 lb. American cheese
4 or more slices of bacon
Mix butter, poppy seed, mustard and onion. Cut bread diagonally 1/2 inch - almost through. Spread mixture between cuts - reserve 2 tablespoons of mixture. Place slice of cheese in each cut. Spread reserved mixture over outside of the loaf. Press the loaf together. Arrange bacon on top of the loaf. Wrap in foil. Place in a shallow loaf pan. Heat at 350 degrees until cheese melts and bacon bakes.
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899 -- CINNAMON ROLLS
I give you two ways to form the rolls; makes 8 very large rolls or 25 standard rolls. 1/2 c. sugar 1/2 c. vegetable oil 1/2 c. mashed potatoes, unseasoned 1 egg 1 1/2 tsp. salt 3 env. active dry yeast 3 tbsp. dry milk powder 3 c. unbleached all-purpose flour 2 1/2 to 3 c. bread flour 1/2 c. butter, softened 1 1/4 c. brown sugar 3 tbsp. cinnamon FROSTING:
1 c. butter, softened
4 tbsp. flour
2 c. confectioners' sugar
Dash of salt
2 tsp. vanilla extract
In a large bowl, place the warm water, sugar, oil, potatoes, eggs, salt, and yeast and mix thoroughly. Add the milk powder and the all-purpose flour; beat for 3 minutes. Gradually add the bread flour and when the dough is workable, transfer to a lightly floured board (or use the dough hook attachment on your electric mixer) and knead for 10 minutes. Grease a large, deep bowl with vegetable shortening; form the dough into a smooth ball and place in the bowl. Using your hands, grease the top of the dough. Cover with a towel and allow dough to rise in a warm place until it has doubled, about 2 hours. Punch dough down very thoroughly to break up any air bubbles. Again form into a smooth ball, place in the re-greased bowl, turning it over so the top of the dough is also greased. Cover, and let rise for 1 hour. Punch dough down again, then transfer to a lightly floured surface. Roll out to a rectangle 15 x 12 inches -- it should be about 2 inches thick. Spread the dough with the softened butter. In a small bowl, mix the brown sugar with the cinnamon. Sprinkle it over the butter. TIGHTLY roll dough up from the long side. If the roll has stretched out longer than 16 inches, pat the ends towards the center to make a fat 16 inch roll. With a serrated knife, cut the roll using a sawing motion into eight 2 inch rolls. Place slices cut side up, 1 1/2 inches apart, in two greased 10- inch square pans that are at least 2 inches deep. Cover with tea towel and allow the dough to rise in a warm place for 1 hour. Preheat the oven to 325 degrees. Bake the rolls for 10 minutes, then raise the oven temperature to 350 degrees and bake 5 minutes longer. Remove from the oven and invert pans onto wax paper lined wire racks. Allow rolls to cool completely. To make frosting: In a mixer bowl, place the softened butter, flour, salt, confectioners' sugar and vanilla. Beat until blended, then use to frost the tops of the cooled rolls. NOTE: For smaller rolls, after the second rise, divide the dough into thirds. Roll out one-third at a time to a 12 x 8 inch rectangle. Spread each with about 1 1/2 tablespoons of the butter mixture and sprinkle each with about 1/2 cup brown sugar and 1/2 tablespoon of the cinnamon mixed together. Tightly roll each third up from the short side. Cut into nine 1 inch slices. Place slices cut side up, 1 inch apart, in 3 greased 8 or 9 inch pans. Cover and let rise for 1 hour. Bake as above. NOTE: I like may rolls warmed in the microwave for about 5 seconds.
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900 -- SARA'S DOUGHNUTS
1 cake yeast
1 c. lukewarm water
1 c. warm potato water
1 c. mashed potatoes
1 c. sugar
Blend with slotted spoon, let set 2 to 3 hours. Add: 1 c. granulated sugar 2 c. lukewarm water 1 tsp. salt 1 c. Crisco 15 to 16 c. flour Grease bowl and top of dough -- let set overnight or at least 5 hours. Punch dough down - knead 10 minute son floured board. Can be made into cinnamon rolls or doughnuts. Cut into shape 1/4 to 1/3 inch thick. Let raise 1 1/2 hours. Fry until golden brown on each side. Makes about 6 dozen doughnuts.
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901 -- SWEDISH RYE BREAD
1 med. potato
3 c. rye flour
1/2 c. sorghum, molasses or dark syrup
1/2 c. brown sugar
1 tsp. salt
1 3/4 c. warm water
1 tbsp. dry yeast
1/4 c. sugar
3 tbsp. melted shortening
4 c. white flour
Peel, slice and boil potato in water until soft; rice or mash and return to water. Cool until lukewarm. Add yeast and sugar. After yeast has risen, add shortening and white flour. Stir until blended. In separate bowl, combine rye flour, sorghum, salt, brown sugar and warm water. Stir until blended. combine both mixtures. Knead on flat surface with about 4 cups white flour. When all flour is worked into dough, place in greased bowl. Cover and let rise until double in size; punch down and let rise again. Shape into loaves. Bake at 350 degrees for 1 hour. Makes 4 loaves.
------------------------
902 -- BLUEBERRY COFFEE CAKE
2 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
2 eggs, beaten
1 c. milk
1 1/2 c. blueberries
1 1/3 c. flaked coconut
Mix and sift flour, sugar, baking powder and salt. Cut in shortening with 2 knives or pastry blender. Combine eggs and milk. Stir into dry ingredients. Fold in blueberries. Sprinkle top with coconut. Makes two 8 inch layer cakes. Bake at 350 degrees.
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903 -- EGG YOLK PAINT
1 egg yolk
1/4 tsp. water
Food coloring added to suit needs
Beat egg yolk and water together. Add food coloring to desired tone. Paint cookies as desired.
------------------------
904 -- STAINED GLASS BLOCK CANDLE
Take a quart or half-gallon milk carton and open the top completely. Put a regular table candle in the center, fill with crushed ice and pour hot sealing wax until filled. The plastic coating in the milk carton will prevent sticking. When cool, cut back the carton and pull out the finished candle. For extra color, decorate with rosettes or holly leaves. Now all the proud gift recipient has to do is light the wick.
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905 -- SCRIBBLE COOKIES
Old crayons, peeled, broken into stubs
Muffin tin
Paper muffin cups
Save stub ends of old crayons. Peel and break into pieces. Sort colors into muffin tin or mix colors. Put muffin tin in warm oven turned off. Let melt, then cool. Pop out. (Muffin tin washed nicely in very hot soapy water.) HINT: Remove from oven when squishy not liquid.
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906 -- HOUSEPLANT FOOD CONCENTRATE
1 gal. of water in a milk or bleach jug
1 tbsp. epson salt
1 tbsp. salt peter
1 tbsp. baking powder
1 capful of ammonia
1 vitamin
Food coloring
Mix together all ingredients. When the vitamin dissolves the plant food is ready for use. Use 1 cup house plant food to each quart of water to feed plants.
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11000%20RECIP...k/11000%20RECIPES%20%20Ultimate%20Cookbook%20eBook2/CRAFT_RECIPES.txt (20 of 21)08/06/2009 22:10:44
907 -- SALT DOUGH
Scant 2 c. water
1/2 c. salt
Food coloring
2 tbsp. salad oil
2 c. flour
2 tbsp. powdered alum
Bring first 3 ingredients to a boil until dissolved. Then mix the last 3 ingredients into the above solution while hot. Knead 5 minutes while still warm, keeps up to 2 months in plastic bag or covered container.
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908 -- COFFEE SAND
4 c. dried used coffee grounds
2 c. cornmeal
1 c. flour
1/2 c. salt
Mix in large plastic dishpan - use scoops, spoons, sifters, plastic cups, funnels, etc.
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909 -- BUBBLE STUFF
1/2 c. liquid dishwashing detergent
2 c. cold water
Food color
In a quart jar mix all ingredients in order shown. More detergent may be added if desired.
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910 -- PLAY CLAY
2 c. baking soda
1 c. cornstarch
1 1/4 c. cold water
Mix soda and cornstarch together, blending well. Add cold water and mix well, until mixture is smooth. Boil for 1 minute, stirring constantly, until it has the consistency of moist mashed potatoes. Spoon out on a plate. Cover with a damp cloth and allow to cool. Knead dough and roll out on waxed paper. Cut out designs with cookie cutters, or shape by hand. Let dry until hard, 1 to 2 days. Paint with tempura or water colors. Dry well and coat with clear shellac or clear nail polish. Hangers may be mounted on back with glue, or pressed into dough before it dries.
------------------------
911 -- FINGER PAINT
1 1/2 c. laundry starch
Cold water
1 qt. boiling water
1/2 c. talcum
1 1/2 c. soap flakes
Poster paint
Mix laundry starch with a little cold water to form a creamy paste. Add boiling water, cook until mixture becomes transparent. Add talcum (optional) for a smoother paint. Let mixture cool a bit. Stir in soap flakes. Let cool. Store in screw top jars. Add poster paint as needed.
------------------------
912 -- SALT PAINTING
1/2 c. liquid starch
2 c. salt
1 c. water
Food coloring or powder tempura
Mix all ingredients. Use as paint. Pictures sparkle when dry.
------------------------
913 -- PLAY DOUGH
1 c. flour
1 c. water
1 tbsp. oil
1/2 c. salt
1 tsp. cream of tartar
Food coloring
Put all ingredients in pan. Cook over medium heat until mixture pulls away from sides of pan and becomes like dough in consistency. Knead until cool. Keeps 3 months unrefrigerated.
------------------------
914 -- JEWELRY FOOLERY
1 c. cornstarch
2 c. baking soda
1 1/4 c. water
Mix all ingredients in a saucepan and cook over medium heat. At first the mixture is stiff but thins with stirring. In about 4 minutes, the mixture will suddenly thicken. Remove from heat and transfer into quilted plastic bag to cool. When cool, knead for a few minutes to remove lumps and air bubbles. Dough can be rolled out flat and cut in shapes or it can be handrolled in round shapes. Make holes with paperclips or toothpicks leaving it until it hardens. Place pieces on wire screen in 350 degree preheated oven. Turn off heat and leave for about 30 minutes. Thick objects take longer. May be painted with tempura, water or acrylic paints and coated with shellac for added brilliance.
------------------------
915 -- HERBAL BATH BAGS
Muslin bags
1 c. dried mint leaves, crushed
1 c. oatmeal
1/2 c. powdered milk
String
Make small bags out of muslin. Mix crushed spearmint, oatmeal, and dry milk. Place in bags, tie with long string. Hang string on faucet and let bag steep in bathwater.
------------------------
916 -- ALPHABET PRETZELS
1 1/2 c. warm water
1 pkg. dry yeast
4 c. flour
1 tbsp. sugar
1 tsp. salt
GLAZE:
1 egg, beaten
1 tbsp. water
Dissolve yeast in water. Sift together dry ingredients. With a large spoon work flour into yeast mixture. When about 3 cups of flour have been worked in, begin to knead while working in remaining flour. Divide into 18-24 parts. Shape into ABC's and place onto cookie sheet. "Paint" with glaze and sprinkle with coarse salt. Bake at 425 degrees for 10 minutes or until brown. Eat with mustard!
------------------------
917 -- BON BONS DE COCO
1 grated lemon rind (optional) 1 c. sugar 1/2 c. milk 1 tsp. vanilla 1 tsp. cinnamon What you do: Mix ingredients all together. Pour mixture into a saucepan. Cook over low heat until the mixture is brown and sugar is melted. Stir entire time it is cooking. When ready drop in small mounds onto a greased cookie sheet. Place in a slightly warm oven, 200 degrees F., until candy is firm but not hard (about 1 hour). What you have: Coconut candy.
------------------------
918 -- PETITE PIZZAS
English muffins or hamburger buns
Jar of Pizza Quick Sauce
Shredded cheese
Browned hamburger, pepperoni, etc.
Spread sauce on bun. Add cheese and any other toppings you like. Broil until bubbly.
------------------------
919 -- PEANUT BUTTER BANANA
Peanut butter (crunchy)
Bananas
Raisins (optional)
Peel banana. Using a table knife, hollow out a long narrow piece so your banana looks like a canoe. Fill with crunchy peanut butter and enjoy. Top with raisins if desired.
------------------------
920 -- BAKED APPLES
1/2 apple
1/2 tsp. cinnamon candy (red hots)
1/2 tsp. raisins
Cut core out of apple and fill with raisins and candy. Place on cookie sheet and cover loosely with foil. Bake at 350 degrees for 45 minutes. Serves 1.
------------------------
921 -- HAY STACKS
26 oz. pkg. butterscotch morsels
1 (6 3/4 oz.) can salted peanuts
1 (3 oz.) can chow mein noodles
Melt butterscotch morsels in top of double boiler. Stir in 1 (6 3/4 ounce) can salted peanuts and 1 (3 ounce) can chow mein noodles. Stir together well. Drop by teaspoonful on waxed paper. Let stand until hard.
------------------------
922 -- JACOB'S FAVORITE SUGAR COOKIES
1 c. margarine (Can't Believe It's Not
Butter is best)
1 c. sugar
1 egg
3 1/2 c. all-purpose flour
1 1/4 tsp. baking powder
1/8 tsp. baking soda
1 tsp. vanilla or almond flavoring
Cream margarine, gradually add 1 cup sugar, beating until light and fluffy. Add egg, beat well. Combine flour, baking powder, soda, flavorings; add to creamed mixture. Mix well. Cover and chill. You can also tint this dough for colors or add sprinkles. Roll out dough on floured surface, 1/4 inch thickness. Cut with cutters or shape. Place on cookie pan lined with foil. Bake 350 degrees 10-12 minutes. Cool before removing. 6 1/2 dozen cookies. *Decorate cookies with sprinkles before baking.
------------------------
923 -- APPLESAUCE
6 apples (peeled and cored)
1/2 c. water
1/4 c. sugar
Dash cinnamon
Cut apples. Simmer 20 minutes. Mash and cool. Makes about 2 cups.
------------------------
924 -- JUMPING RAISINS
Club soda, seltzer, or lemon soda
Raisins
Pour soda into a tall, clear glass. Add 4-6 raisins. Observe. Raisins will sink to the bottom, then slowly rise to the top. They will continue to jump up and down for several minutes. When raisins settle to bottom, drink soda and eat raisins.
------------------------
925 -- LOLLYPOPS
2 c. sugar
3/4 c. light corn syrup
1/2 c. water
Food coloring
Several drops flavoring
Combine sugar, corn syrup and water. Heat to boiling; cook without stirring to 300 degrees (hard crack stage). Stir in coloring and flavoring. Pour onto sticks laying on shiny side of tin foil. Cool. Peel off foil. *Sucker sticks can be bought at Wal-Mart in the crafts department.
------------------------
926 -- BOILED EGG
Egg
Water
Remove egg from refrigerator. Place egg in saucepan and cover with water. Bring water to a boil. Boil approximately 2 minutes. Cool, peel and eat! (P.S. Salt and pepper may be added to flavor egg.)
------------------------
927 -- PANCAKE ART
Mix your pancake batter as usual. Pour onto griddle or pan into shapes or creatures you like. You can also pour batter into a metal outline cookie cutter. Remove cookie cutter when batter begins to firm.
------------------------
928 -- CANDY APPLES
6 med. red delicious apples
6 wooden skewers, or popsickle sticks
3 c. sugar
2/3 c. light corn syrup
2/3 c. water
1 tsp. vinegar
6 to 8 drops red food coloring
Insert skewers into apples and set aside. Mix next 4 ingredients and cook over medium heat until it reaches 295 degrees F. Stir occasionally. Remove from heat and stir in coloring. Quickly dip apples and allow excess to drip. Place on buttered baking sheet to cool.
------------------------
929 -- EDIBLE PEANUT BUTTER PLAYDOUGH
1 c. powdered milk
1 c. peanut butter
1/2 c. honey
Raisins (optional)
Nuts (optional)
Mix and shape. Use raisins and nuts for decoration.
------------------------
930 -- HOMEMADE PLAYDOUGH
3 c. flour
1 1/2 c. salt
2 tbsp. cream of tartar
3 tbsp. cooking oil
3 c. water
Food coloring
Sift together flour, salt, cream of tartar. Add cooking oil and food coloring. Cook over moderate heat, stirring until the consistency is right. Store the playdough in a covered container in the refrigerator.
------------------------
931 -- DOUGH ORNAMENTS
8 c. flour
3 c. water
2 c. salt
Mix flour and salt, add water, mix and knead. Roll dough. Cut with cookie cutter or design your own. Put hole for string. Place on wax paper and dry overnight or bake 1 hour on ungreased cookie sheet at 300 degrees. When dry, paint. (Thick shapes may need more time, thin shapes less time.)
------------------------
932 -- FLOPPY HATS
Glue or past
2 sheets gift wrap
String
Scissors
Assorted decorations (ribbon,
flowers, feathers, etc.)
Spread glue all over backside of one sheet of paper. Place second sheet on top, wrong sides together. Place glued sheets on head and press down over head like a hat. Secure with strings wrapped around in headband fashion. Let set on head (or bowl) for 10 minutes. Remove and let dry thoroughly. Trim brim to a round shape. Add decorations.
------------------------
933 -- VALENTINE BIRD FEEDER
Stale bread
Egg white
Bird seed
Yarn or red curling ribbon
Cut bread into a heart shape. Brush egg white on bread. Sprinkle with bird seed. Hang your valentine where the birds will find it.
------------------------
934 -- SOAP ART
Ivory Snow powder
Water
Mix soap powder with a small amount of water. Beat until stiff with an egg beater or mixer. Uses: 1. Can be used for finger painting. Add food coloring to the water first, if desired. The soap will harden as it dries. 2. Can be molded into different shapes such as hearts, eggs, etc. Allow 2 or 3 days for the soap shapes to dry. These make great Mother's Day gifts.
------------------------
935 -- COOKIE PAINT
Egg yolk
Food coloring
Mix for each color. Paint on unbaked sugar cookies with a small paint brush.
------------------------
936 -- GUNK
2 lbs. cornstarch
3 3/4 c. water
Food coloring
(Can use smaller portions.) Add a few drops of food coloring to the water, and stir into cornstarch. When the cornstarch is dissolved, drop the whole batch onto a table top for children to play with. Gunk is almost liquid which makes an interesting change from other doughs and clays. This is the cleanest of the messy activities because when the gunk dries, it can be swept away. Any that is leftover can be stored in a clean jar and allowed to dry out. It can be reconstituted by adding water.
------------------------
937 -- MACARONI JEWELRY
Various types of macaroni
Food coloring
Rubbing alcohol
Newspaper
Bowl or Zip-Lock bag
String or yarn
Dye macaroni by adding about a teaspoon of alcohol and a few drops of food coloring to macaroni in a bowl or bag. Stir, or shake until desired shade is reached. Can add more coloring if needed. Pour onto newspaper to dry. When dry, string to make necklace or bracelet. Tape one end of yarn to table while stringing.
------------------------
938 -- LEAF TILES
*Waterbase clay (available at art and
craft stores)
Rolling pin
Deeply veined leaf
Waxed paper
Roll clay to about 1/2 inch thick. Place the leaf on the clay. Cover with a piece of waxed paper. Roll again lightly so that leaf prints into clay. Cut into a square. Let it dry. *Instead of clay, you can use the recipe for Dough Ornaments. Put magnet on back or put hole in for necklace.
------------------------
939 -- HAND PLAQUES
Plaster of Paris
Water
Foil pan
Cooking oil
1. Mix plaster of Paris according to directions on the package. 2. Pour the mixture into a foil pan. 3. Rub one hand with cooking oil and press it firmly into the center of the pan. 4. Remove hand from plaster of Paris and wash it immediately. 5. When the plaster of Paris is partly set, use a pencil to make a small hole near the top of the plaque for hanging.
------------------------
940 -- POPCORN ACTIVITY
Place an electric popcorn popper on the floor in the middle of a bed sheet. Fill with popcorn according to directions, but leave the cover. Kids (and grown ups) sit around the edge of the sheet and watch the popcorn pop. When it's finished remove popper and gather up the corners of the sheet to collect the popcorn. Eat!
------------------------
941 -- PLAYDOUGH
Kool-Aid Playdough:
12 sm. pkg. unsweetened Kool-Aid
2 1/2 c. flour
1/2 c. salt
3 tbsp. oil
1 tbsp. alum
Cooked Playdough:
1 c. water
1 c. flour
1/2 c. salt
2 tbsp. cream of tartar
1 tbsp. oil
food coloring, if desired
Kool-Aid Playdough: Dissolve Kool-Aid in boiling water. Add other ingredients and mix together. Mixture should congeal but not be sticky. Store in airtight container.
------------------------
942 -- CORNSTARCH CLAY
1 c. cornstarch
2 c. salt
1 1/3 c. cold water
------------------------
943 -- GOOP PAINT
1 c. sugar
1 c. salt
4 c. flour
3 c. water
------------------------
944 -- POTPOURRI FOR TOP OF STOVE
peppermint leaves
allspice
whole cinnamon pieces
whole cloves
lemon peel
orange peel
1/2 cup of cloves and less amount of the spices, 1 tablespoon to a quart of water and let it simmer away on the stove. You can also buy little bags to put them in and just drop in water. Makes a nice aroma for the house.
------------------------
945 -- DANA'S VOLCANO RECIPE
dinner plate
aluminum foil
1/3 pkg. Cellu-Clay or other dark
papier mache compound
(can be purchased at West
Concord 5&10)
water
empty toilet paper tube
baking soda
white vinegar
dishwashing liquid
food coloring
Part Two - Explode the volcano. 5. Fill the inside of the toilet paper tube about 1/3 with baking soda. 6. In a small glass or measuring cup, mix a few tablespoons of white vinegar, some dishwashing liquid, and the food coloring of your choice. 7. Get your Mom or Dad to stand ready with a camera. Get your brothers, sisters and friends to stand ready for some excitement. 8. Pour the vinegar/soap/coloring mixture into middle of the volcano (where the baking soda is). Your volcano should explode lots of colored foam down the side of the mountain. You may have to wait a minute before the explosion begins. If it doesn't happen, add some more vinegar to the volcano. 9. If you mop up the "lava" with a paper towel and let the volcano dry for another day, you can re-explode your volcano.
------------------------
946 -- FINGER PAINTS II
1/2 c. dry laundry starch
1/4 c. cold water
1 1/2 c. boiling water
1/2 c. soap flakes
1 tsp. glycerine
food coloring
Mix starch and cold water in saucepan. Add boiling water, cook over low heat until shiny. Remove from heat. Add soap and glycerine. Divide and add food coloring.
------------------------
947 -- PAINT BLOT PICTURES
Child paints on a piece of paper. Then folds the paper in half and presses down. Open the paper and see the design!
------------------------
948 -- FINGER PAINTS
3 tbsp. sugar
2 c. cold water
1/2 c. cornstarch
food coloring
detergent (optional)
Mix cornstarch and sugar. Add water. Cook over low heat until well blended, stirring constantly. Divide mixture into several portions and add food coloring. (Detergent helps with clean-up when used.) This recipe is good to use with younger children since all of the ingredients (except detergent) are non-toxic.
------------------------
949 -- PAPER TOWEL DYING
In a few different bowls, place some water. Add a few drops of different color food coloring to each bowl of water. Now fold up a paper towel any way you wish. Dip different parts of the paper towel into the different bowls of colored water. Open the towel carefully so it doesn't rip. See the beautiful design! Place aside to dry on newspaper.
------------------------
11000%20RECIP...k/11000%20RECIPES%20%20Ultimate%20Cookbook%20eBook2/CRAFT_RECIPES.txt (21 of 21)08/06/2009 22:10:44
395145 -- CLAY ORNAMENTS
4 c. all-purpose flour
1 c. salt
1 1/2 c. cold water
Christmas cookie cutters
Shellac
Ribbons for hangers
Mix flour and salt together. Slowly add water while stirring with a fork until soft dough forms. Turn out on lightly floured surface and knead until smooth, adding a small amount of water or flour, if needed. Roll dough on a floured surface to 1/4 inch thickness. Cut with cookie cutters. Place ornaments 1 inch apart on ungreased baking sheet. Punch "hanging holes" with a drinking straw. Bake in a preheated 300 degree oven for 30 to 45 minutes. Baking time will vary with size of ornaments. When completely cool, you may paint ornaments with Tempra paints or leave natural. Coat with shellac. Note: Dough will keep indefinately if stored in an airtight container in the refrigerator.
------------------------
395146 -- FUNNY PUTTY
1/4 c. Elmer's glue
2 tsp. Sta-Flo liquid starch
Combine glue and starch; mix well and allow to dry slightly until workable. Store in airtight containers.
------------------------
395147 -- SOAP PAINT
1 c. powdered detergent
4 tbsp. liquid starch
1 tbsp. powdered Tempra
Beat detergent and starch with mixer until peaks form. Add Tempra and mix well. Apply with hands, brushes or sticks.
------------------------
395148 -- PAINTBRUSH COOKIES
3/4 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
Mix shortening, sugar, eggs and vanilla. Mix flour, baking powder and salt. Stir together and chill 1 hour. Heat oven to 400 degrees. Roll out 1/8 inch thick. Cut in desired shapes. Place on ungreased baking sheets. Paint with egg yolk paint. Bake 6 to 8 minutes. --EGG YOLK PAINT:--
1 egg yolk
1/4 tsp. water
Divide mixture and add food coloring. Paint designs on cookies with paint brush. If paint thickens, add few drops of water.
------------------------
395149 -- PAINTBRUSH COOKIES
1 egg yolk
1/4 tsp. water
Food color
Divide 1 egg yolk and 1/4 teaspoon water among several cups. Color each with a food color. Paint onto sugar cookies prior to being baked with paintbrush. If "paint" thickens, just add a few drops of water.
------------------------
395150 -- COOKIE DOUGH ORNAMENTS
1 c. salt
2 c. flour
1 c. water
Mix together salt and flour and add water a little at a time. Knead dough 7 to 10 minutes until dough is smooth and elastic. Roll dough 1/4 inch thick and then use cookie cutters. Put hole for hanging in top of shape. To attach small buttons, smooth on a little water, then put on. Bake at 325 degrees until light brown (about 1/2 hour). First color with bright magic markers when cool and then varnish (can use spray varnish).
------------------------
395151 -- PAINTBRUSH COOKIES
1 1/2 c.powdered sugar
1 c. butter
1 egg
1/2 tsp. almond extract
1 tsp. baking soda
1 tsp. cream of tartar
Granulated sugar
1 tsp. vanilla
2 1/2 c. flour
Mix powdered sugar, butter, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours. Heat oven to 375 degrees. Divide dough into halves. Roll each half 3/16" thick on lightly floured cloth-covered board. Cut into desired shapes with 2" to 2 1/2" cookie cutter; sprinkle with granulated sugar. Place on lightly greased cookie sheet. Bake until edges are lightly brown, 7 to 8 minutes. Makes about 5 dozen.
------------------------
395152 -- PAINT BRUSH COOKIES
3/4 c. margarine
1 c. sugar
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
Cream margarine and sugar. Add egg and vanilla; mix together. Add remaining ingredients. Roll out cookie dough on floured surface and cut out cookies using cookie cutters. Place on ungreased cookie sheet and paint with small clean brushes. --EGG YOLK PAINT (for each color needed):--
1 egg yolk
1/4 tsp. water (if too thick add a
few more drops)
3-4 drops food coloring
Bake at 400 degrees for 6-8 minutes. Makes 2 dozen.
------------------------
395153 -- PAINTBRUSH COOKIES
3/4 c. shortening (part butter)
1 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. sifted flour
1 tsp. baking powder
1 tsp. salt
Mix well shortening, sugar, eggs, vanilla. Sift together flour, baking powder, salt and stir in. Chill at least 1 hour. Heat oven to 400. Roll out 1/4 of dough at a time, 1/8 inch thick on lightly floured board. Keep rest of the dough chilled. Cut in desired shapes and place on ungreased baking sheet. Paint with egg yolk paint. Bake 6-8 minutes until set but not brown. Makes 4 dozen. --EGG YOLK PAINT:--
1 egg yolk, beaten with 1/4 tsp. water
Divide and color as desired and paint on cookies with a small paintbrush.
------------------------
395154 -- PAINTBRUSH COOKIES
1 pkg. refrigerated sugar cookies
1 egg yolk
1/4 tsp. water
Food coloring
Heat oven to 375 degrees. Slice cookie roll in 1/4 inch slices. Place on cookie sheet. Mix egg yolk and water then dived into dishes mix drop of food coloring to each dish. Part design or cookies with paintbrush (clean on) or use a toothpick. Bake 8-10 minutes.
------------------------
395155 -- BUBBLE RECIPE
2 c. Dawn dishwashing detergent
6 c. water
Almost 1 c. Karo light corn syrup
Combine, shake, let settle 4 hours. Store covered in refrigerator to extend suds shelf life. Allow to warm before using. Costs about $1.50 per gallon. Bubble Tips: 1. If foam develops scrape off with a stiff card. 2. Keep suds clean from dirt and grass. 3. Bubbles are best on humid days. 4. Protect suds from direct sun.
------------------------
395156 -- BUBBLES
1 c. Joy or Dawn dishwashing liquid
3-4 tbsp. glycerin (from Pharmacy)
10 c. clean cold water, up to 50%
more on dry days
Measure 10 cups water into a clean 2-5 gallon bucket. Add dishwashing liquid and glycerin and stir gently to avoid froth. A lot of bubbles for a lot of kids, you may wish to use 1/4 of recipe.
------------------------
395157 -- CINNAMON CHRISTMAS ORNAMENTS
3/4-1 c. applesauce
1 (4.12 oz.) bottle ground cinnamon
Mix applesauce and cinnamon together to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make a hole for ribbon. Carefully place on rack to dry. Let air dry several days, turning occasionally. If you prefer they may be baked at 150 degrees for 5-6 hours.
------------------------
395158 -- APPLE POTPOURRI
1 c. dried apple slices
2 tbsp. ground cinnamon
1/4 c. whole allspice berries
10 (2") cinnamon sticks
2 tbsp. whole cloves
1/4 c. canella or nandina berries
10 sm. pinecones
7 drops cinnamon oil
Combine all ingredients and place in a tight jar or tin. Shake every few days. Cinnamon oil has an extremely strong scent that intensifies as it is absorbed. Add additional oil if needed. The red sumac berries that grow wild can be used dried as a stablizer for potpourri (in other recipes it takes the place of orris root which is very expensive). I used sumac berries instead of nandina berries in this recipe.
------------------------
395159 -- SIMMERING POTPOURRI
1 oz. can cinnamon sticks, broken into
small pieces
1 (1.12 oz.) can whole cloves
1 (1.25 oz.) can whole allspice
Combine all ingredients. Place 1 heaping teaspoon and 1/2 cup of water in simmer pot and heat. I also dry orange peels and add these to the mixture.
------------------------
395160 -- WATERPROOF - GLASS GLUE
2 (1/2 oz.) packets unflavored gelatin
2 tbsp. cold water
3 tbsp. skimmed milk
Few drops of oil of wintergreen
In a small bowl, sprinkle gelatin into cold water. Set aside to soften. Heat milk to boiling and pour into softened gelatin. Stir until dissolved. Add oil of wintergreen as a preservative. Makes about 1/3 cup. Use while still warm; may be applied with a brush. This glue is very effective for gluing glass to glass, metal to metal, wood, mending china and labels on glass jars. To glue marbles together allow glue to cool slightly so it begins to jell. Glue should be stored in a screw capped glass jar. It will jell as it cools. To restore it to use set jar in hot water.
------------------------
395161 -- SILLY PUTTY
2 parts Elmer's glue
1 part liquid starch
Put glue into mixing bowl. Add starch while mixing until it forms a ball.
------------------------
395162 -- PLAYDOUGH (No - Cooking)
1 c. flour 1/2 c. salt 2 tbsp. oil 1 tsp. alum Add small amount of water until consistency of bread dough, no more water than 1/2 cup.
------------------------
395163 -- PEANUT BUTTER PLAYDOUGH - Edible
18 oz. peanut butter
6 tbsp. honey
Nonfat dry milk
Mix ingredients with enough nonfat dry milk to form into a workable dough. Can be decorated with raisins and then eaten!
------------------------
395164 -- BEST PLAYDOUGH EVER!
2 c. flour
1 c. salt
4 tsp. cream of tartar
2 tbsp. vegetable oil
2 c. water
Food coloring (optional)
Extract (optional)
Mix all ingredients in bowl. Dump into electric skillet. Cook over low heat until it just begins to look dry (not completely). Take out of skillet. When cool enough to touch, knead until smooth and pliable.
------------------------
395165 -- SAWDUST DOUGH
2 c. sawdust
1 c. flour
1 tbsp. glue
Hot water or liquid starch
Moisten with water or starch until modeling consistency is reached. Will dry hard, may be painted.
------------------------
395166 -- SALT & FLOUR CLAY - BREAD DOUGH
2 c. flour
1 c. salt
1 c. water
Mix flour and salt together. Slowly add water and stir until it forms a soft dough, all of the water may not be needed. If too gooey, more flour may be added. Roll out on a flat surface to make bread dough cookie ornaments. May be painted with food coloring while still moist. Can be air dried (about 2 days) or baked 1-2 hours at 200-250 degrees. Baked ornaments are less fragile than those which have been air-dried.
------------------------
395167 -- COFFEE GROUND DOUGH
2 c. used coffee grounds
1 1/2 c. cornmeal
1/2 c. salt
Add enough water to moisten. Has a very different feel and look. Not good for finished products.
------------------------
395168 -- SCENTED CINNAMON CUTOUTS
Place these anywhere, they are like potpourri. 10 tbsp. hot applesauce
5 oz. cinnamon
I've used other spices too (ginger, allspice, etc.), or combined them. Mix together, if dry add more sauce. If wet, add more spice. Makes a great non-sticky dough. Very workable. Sprinkle work area with spice and rolling pin. Roll dough 1/4" thick. Cut into desired shapes. Holiday shapes, houses, ginger people, apples, bears, hearts, etc. For Ornaments: Cut out with a straw a little hole on top. Place cut outs on a screen. Let dry 6 to 7 days. Almost feels like driftwood. Paint if you wish. Be creative. Example: Ginger people. I use white dimentional paint, looks like icing. Glue ribbon to them, hang them up in a favorite spot. Glue magnets on back. Personalize ornaments. Use mini cutters, make gift tags.
------------------------
395169 -- DOUGH ORNAMENTS
2 c. flour
1 c. salt
1 c. water
Mix all thoroughly. Add 1 tablespoon of water if dough is dry. Knead 5 minutes. Shape. Poke a small paper clip in back of ornaments. Place on lightly greased cookie sheet. Smooth rough edges with wet knife before baking. Bake at 250 degrees for 2 hours. Paint with acrylic paints or Testor's paints (model paint). Coat with clear shellac. IDEAS: Braid dough and make into wreath. Decorate with ribbon and dried flowers. Make into holiday ornaments; snowman, santa, etc. Use utensils, garlic press, fork, knives, toothpicks to make designs.
------------------------
395170 -- PLAYDOUGH
1 c. flour
1/2 c. salt
1 c. water
1 tbsp. oil
2 tsp. cream of tartar
Food coloring by drops
Place contents in a pan and stir. Cook over low heat, stirring until a ball forms. Add food coloring and mix thoroughly until desired color. Cool on foil. Store in covered container.
------------------------
395171 -- SAND SCULPTURE CLAY
2 c. sand
1 c. water
1 c. cornstarch
Mix in pot over low heat until thickened. Let cool and mold into shapes. Decorate with shells. Dry. Can be painted.
------------------------
395172 -- FACE PAINT
1 tsp. cornstarch
1/2 tsp. water
1/2 tsp. cold cream
2 drops food coloring of your choice
Mix all ingredients in small plastic mixing bowl. Make sure it is mixed well.
------------------------
395173 -- FEED THE BIRDS - SUET SEED CAKES
2 lbs. beef suet
1/2 lb. sunflower seeds
1 c. millet
1 c. cracked corn
1 c. crushed peanuts (ground)
Grind suet. Place in large pot and cook slowly over low heat until smoothly melted. Let cool to a semi liquid state. Stir in nuts. Spread into shallow rectangle foil molds. If using paper cups tie string to pencil and place other end in mixture to harden. This will then enable it to be hung from a tree, or place molded mixture into a netting, like a suet bag when cakes are solid only. Needs no refrigeration. Keeps well in a dark, cool place, such as a corner of the cellar.
------------------------
395174 -- BUBBLES
3 parts dish detergent
3 parts water
2 parts glycerin
Food coloring (optional)
Enjoy!
------------------------
395175 -- GIANT CHALK STICK
2 tbsp. powdered Tempra paint
1/2 c. water
1 sm. waxed paper cup
3 tbsp. plaster of Paris
Mix paint and water together in the cup. Slowly add plaster of Paris, stirring until creamy. Let set until hard (about 1 hour); peel off cup. Can be used indoors or out.
------------------------
395176 -- FINGER PAINT
1 tbsp. unflavored gelatin (1 env.)
Cold water
1/2 c. cornstarch
4 tbsp. dishwashing liquid
Food coloring
Stir gelatin into 1/3 cup cold water. Set aside. In a saucepan stir cornstarch into 2 1/2 cups cold water until dissolve. Bring to a simmer and stir until fully thickened. Remove from heat and blend in gelatin mixture. Add dishwashing liquid. Cool and add food coloring as desired. Store in Tupperware at room temperature.
------------------------
395177 -- PERFECT HUG
2 people
4 arms
2 heart
A touch of love
1 pinch of humor
1 sprinkle of glee
Extend arms and wrap them around each other. Clear your minds, take a look at each other, then pull yourselves together and mix well. Serves 2.
------------------------
395178 -- CRAFT TIP
Use emeryboard for edges of small wood cut outs that need sanding.
------------------------
395179 -- STICKERS
8 tbsp. vinegar
4 packets of unflavored gelatin
Reduce heat to low and stir until gelatin is dissolved. 1 tbsp. peppermint extract
Makes 1/2 cup of glue. Brush on the back of stickers-to-be (can be used on heavy wrapping paper, magazine pages, greeting cards, and so on). Let dry. Trim, lick and stick. Store in airtight jar. If it solidifies, warm in pan of hot water.
------------------------
395180 -- PLA-DOUGH
2 to 3 c. flour
2 tbsp. cornstarch
Sift together several times. 1 c. salt
1 c. warm water
Vegetable coloring
Add salt to water making sure the salt crystals are entirely dissolved, then gradually add the flour. Add only enough flour to have a firm pliable dough. Knead well, as for bread, divide into 3 parts, and add desired vegetable coloring. For Christmas ornaments, etc. Bake at 200 degrees for 2 hours. Store in 20 ounce canisters.
------------------------
395181 -- FAVORITE PLAYDOUGH
2 c. flour
1 c. salt
2 tbsp. alum
Mix. Put 3 tablespoons olive oil (substitute with baby oil, if needed) and desired food coloring into 2 cups boiling water. Add liquid to dry mix and knead.
------------------------
395182 -- RECIPE FOR FINGER PAINT
1 c. starch (clothes)
5 c. boiling water
1/2 c. soap flakes
Add vegetable coloring or let child mix in powder color as the finger paints are used. Mix starch with enough cold water to make a smooth paste. Add boiling water and cook mixture until its glossy. Stir in dry soap flakes while mixture is warm. Cool, divide into 3 parts to color.
------------------------
395183 -- CARD HOLDER
Lg. poster board (green)
Sm. poster board (yellow)
Lg. colored clothespins or paper clips
Glue
Ribbon
Scissors
Heavy tape
Hole punch
Cut green triangle and star out of poster board. Glue on star and paper clips. Let dry. Punch hole through poster board where star and tree meet. Loop ribbon through hole and tie a knot. Hang on a hook or attach to refrigerator with heavy tape.
------------------------
395184 -- WRAPPING PAPER
Brown bag
Paper
Scissors
Sponges
Non-toxic paint
Shallow container
Cut sponges into a variety of shapes. Pour paint into shallow container. Dip sponges in paint and decorate paper bag or paper.
------------------------
395185 -- SANTA BROWN BAG
1 brown bag
White yarn
Scissors
Cotton ball
Red felt
Black marker or crayon
Glue
Ruler
1. Cut the red felt out in a triangle for the hat. Large circle for the nose and a small circle for the mouth. 2. Glue shapes to bag. 3. Draw eyes on bag with marker or crayon. 4. Use ruler to measure 3 inch lengths of yarn for the beard, cut. Then glue to bag Glue cotton ball to top of the hat. 5. Beard on bottom of bag. Fill bag with goodies.
------------------------
395186 -- JINGLE BELL
1 paper cup
Glue
Ribbon
Bells
Little candy (pieces)
Poke hole in middle of the bottom of the paper cup. Spread glue with fingers on outside of cup. Hold cup and roll in candy, let dry. Loop ribbon through hole and tie a knot inside. Attach bells to end of ribbon.
------------------------
395187 -- FARMHAND PUPPETS
Felt
Old glove
Glue
Cut 5 felt circles. Place an old glove palm side up. Glue felt circle to each finger tip. Cut felt pieces to make animals faces. Glue them to felt circles. Let glue dry. Then put your hand inside glove and make your own puppet play.
------------------------
395188 -- CHIMES
Nails
String
Spoon
Stick
Tie nails to a stick and hit them with a spoon.
------------------------
395189 -- HUMMER KAZOO
11000%20RECIPE...20RECIPES%20%20Ultimate%20Cookbook%20eBook2/More%20Craft%20Recipes.txt (1 of 28)08/06/2009 22:10:56
Sm. comb
Wax paper
Fold a piece of wax paper over a comb. Press the wax paper and comb against your lips and hum a song.
------------------------
395190 -- TIN-CAN STILTS
2 lg. coffee cans
Plastic clothesline or rope
Have grown up punch two holes near the unopened end of each can. Thread plastic clothesline through the holes and tie the ends together. Pull on strings as you walk on your tin can stilts.
------------------------
395191 -- FUN FANS
Cardboard
Crayons or magic markers
Scissors
Transparent tape
Typing or notebook paper
Place your barefoot or hand on piece of cardboard and trace. Cut out shape and color both sides. Roll a sheet of paper into a tight tube to make a handle. Tape tube closed, tape one end to the fan. Your ready to keep cool.
------------------------
395192 -- BUG BOOKMARK
Cardboard
Crayon
Glue
Paper (2 colors)
Ruler
Scissors
On the cardboard, draw a rectangle, as wide as your ruler and half as long. Draw around rim of a glass to make a circle at the top of the rectangle. Circle will be the bug. Draw smaller circle on colored paper. Cut out circle. Glue on top of large circle. Cut half circle for head. Decorate the bug. Cut out bookmark. Place in favorite book.
------------------------
395193 -- PICTURE PUZZLE
Magazine picture or map or favorite
picture
Glue
Cardboard
Scissors
Glue picture on cardboard. Cut the picture into puzzle pieces. If state map cut along state lines. Now try to put puzzle together.
------------------------
395194 -- TOOTHPICK AND PEA CONSTRUCTIONS
Peas
Toothpicks
Soak dried peas in water or use canned peas. Then stick toothpicks into peas. Set the construction aside until peas dry. As peas dry, they will shrink and make your constructions sturdy.
------------------------
395195 -- MACARONI JEWELRY
Lg. macaroni
Yarn
Dip large macaroni into food colors for a few seconds. Lay macaroni on paper towel until dry. Cut yarn long enough for necklace or bracelet. Wrap end of yarn with tape. String macaroni. Tie the yarn ends together.
------------------------
395196 -- SODA POP BANKS
Empty soda pop can (pop-top opener)
Paint (enamel)
Paint soda can. Decorate. Opening is money slot. When full, open bottom of can with can opener. Then make a new year.
------------------------
395197 -- SPICY POMANDERS
Orange
Whole cloves
Ribbon
Push whole cloves into orange. Sprinkle cinnamon on the orange and wrap it in wax paper. Wait one week. Fold picture frame wire in half and push it through the orange. Bend back the two ends and push them into the orange like a hanger. Tie ribbon on top of orange on wire.
------------------------
395198 -- PASTE
1 c. boiling water
2 c. flour
1 tbsp. powdered alum
2 c. cold water
1 heaping tsp. oil of cloves
Oil of wintergreen (optional)
Add alum to 1 cup boiling water. In separate bowl mix flour and cold water until smooth. Pour flour mixture into boiling water and cook until it has a bluish cast, stirring constantly. Remove from heat and stir in oil of cloves.
------------------------
395199 -- DRIED APPLE WREATH
Ripe red apples
1/4 c. lemon juice and 1 tsp.
ascorbic acid - per 2 c. cold water
Wooden embroidery hoop
Cinnamon sticks
Ribbon for bow
Do not peel apples, but do core, cut (slice) 1/8 inch thick. Let the slices fall into cold water to prevent rusting. Slice crosswise so you end up with a donut like piece of apple. Drain thoroughly. Spread out on cookie sheet and put in 140 degree oven. Turn once in awhile. Dry until fairly firm. Choose size of wooden embroidery hoop desired and glue apple slices to edge of hoop using hot glue gun or tacky craft glue. Arrange a bow or other decoration and glue on. Garnish with cinnamon sticks as desired.
------------------------
395200 -- LAVENDER POWDER SACHET
1/2 oz. dried powdered lavender flowers
1/2 tsp. powdered cloves
Mix 2 ingredients, then sew up snuggly in a cloth pouch or "pillow". Use in drawers or hang in closets or put with your linens. It makes a nice little gift.
------------------------
395201 -- HOMEMADE CANDLES
Commercial wicks - from some hardware
or craft shop
String can be used or wicks from old
candles
Beeswax
Paraffin
Old candles, melted down
Old crayon for color
Scents and wax colors can be
purchased at some craft supply
stores
Molds - or containers
Beeswax can be cut with a knife if the knife is warmed first. Wrap desired amount around wicks to form long tapers or cone shaped candles. To melt the paraffin you'll need a double boiler and be real careful about how hot you get it as it is volatile. Old candles can be melted down in the same manner and crayon pieces added for desired color. Yogurt or butter tubs will make good molds for your candles or pour melted wax over crushed ice in a square milk carton and add glitter - wow! Or you can dip the wicks repeatedly into melted wax in double boiler and let harden between dippings for tapers.
------------------------
395202 -- HOMEMADE SOUP WITH BLEACH
10 c. melted fat (lard and suet is a
good combination)
1 c. liquid bleach (Clorox, Purex,
etc.)
1 can of lye crystals
6 qts. water
Wood slotted spoon for stirring
Use an enamel crockery or glass
container to "cook" lye-fat
mixture in
Use extreme caution in a well ventilated area when using lye. Never use anything but a wooden spoon and stir carefully in one direction only. Start with 10 cups melted fat and stir in 1 cup liquid bleach. Dissolve 1 can lye in 6 quarts water and carefully add the fat and bleach mixture. Stir thoroughly. Set 4 to 5 days, stirring frequently. It will start out thin and watery but by the 4th or 5th day it will be solid to the bottom of pot. Put on stove and melt, pour into molds and cut when cool. It should dry for several months to cure. This is good hand soap or laundry and is biodegradable.
------------------------
395203 -- QUILT FRAME
4 boards, 1 x 4 inches, or whatever
you have
4 c. clamps - the kind you find at
hardware store
Long strips of sturdy cloth - old
sheets or jeans
The four boards form a rectangle shape somewhat bigger than your quilt. Fasten them together at corners with clamps. Double over long strips of cloth and staple these to your boards the whole length so you have something to pin your quilt to. Place the frame on chair backs or boxes or whatever is handy to get it up to the right height. You begin quilting on one side and roll the finished quilt under as you go until you can easily reach to center.
------------------------
395204 -- FRUIT LEATHER
Whatever fruit you want to use
Powdered sugar if desired
Wash and pit or remove seeds, grind up or mash. Spread out thinly on cookie sheet. It can be sun dried or use your dehydrator or a warm oven (don't get it too warm or you'll scorch the leather). When it is dry, cut it in strips and roll up tightly. You can coat with powdered sugar by sprinkling some on your breadboard and patting the strips in the sugar until its worked in. Store in airtight container in cool place.
------------------------
395205 -- CAMOMILE SHAMPOO
1 tbsp. soap flakes
1 tsp. Borax
1 oz. camomile flowers (powdered)
1/2 pt. hot water
Rinse - with 3 tbsp. vinegar
Put soap flakes, Borax and camomile flowers into a bowl. Add hot water and warm until a thick lather is formed. Wet hair with warm water, add lather - massage, rinse, and lather again. Rinse with warm water and 3 tablespoons of clear vinegar for a "squeeky clean" feel.
------------------------
395206 -- PUFF BLOCKS TO MAKE A PILLOW OR QUILT
Fabric scraps will do for a pillow
45 inch wide fabric
4 1/2 yds. print (your choice)
2 1/2 yds. 2nd print
1 1/2 yds. each of a coordinating
solid color
Matching thread, 1 of each color
Polyester batting - leftovers will do
for pillow - for quilt 3 pkgs.
each 81 x 96 inches
Quilt will measure 49 x 91 inches - twin size. Solid block (1) cut two 4 1/2 inch squares of same color fabric. With right sides facing, allowing 1/2 inch for seam all around, sew squares together around 3 sides. Turn right side out. Cut 2 pieces of batting each 5 1/2 inch square, lay one on top of other and insert into block, having extra fullness at center. Turn in 1/2 inch seam allowance on 4th side and whipstitch. Make 166 blocks of main color, 45 blocks of 2nd color or print, 47 blocks of 3rd color or print, 49 blocks of 4th color. Decide what pattern to arrange your puff into and whipstitch all the blocks together. You may put a border around the quilt or pillow. If you want to make some blocks 2 color, cut the squares 5 1/2 inches and cut these in half diagonally from one corner to opposite corner forming a triangle. Allow 1/2 inch for seam and put two triangles of different colors together to form a square complete block same as solid block.
------------------------
395207 -- SMALL PLASTIC CANVAS RAINBOW
1 plastic canvas circle, 4 inches - 9
inches
Facetes or tri-beads - 80 mm 60 each
in rainbow colors
1/8 inch ribbons, 6 to 8 of varied
colors for each rainbow
Size 20 tapestry or darning needle or
special plastic canvas needle,
#16, #18 will do
Cut circle in half and cut center out 2 or 3 rows to create rainbow shape. Cut one ribbon about 8 inches to hang rainbow with. Lay the ribbons out together and plan your color scheme before you begin. Cut them to length to allow each ribbon to hang at least 7-8 inches below edge of plastic canvas. Thread first ribbon through needle. Keep ribbon flat and untwisted as you work. Starting at the outside edge thread the needle through every other hole, leaving ends hang down. Next ribbon starts two rows toward center and 3rd ribbon is 2 rows in from 2nd ribbon and so on. Thread 5 beads on each end of ribbon and tie a knot below the last bead or bells may be added to the ends.
------------------------
395208 -- STRINGING DRY MACARONI
Short pieces of macaroni - the kind
with holes all the way through
Shoelaces or lengths of yarn with the
end taped to make it stiff
Paints to make the macaroni colorful
- use acrylic or the new water
colors or even markers
String the macaroni to make necklaces or bracelets - or glue on box lids for decorations.
------------------------
395209 -- SEWING CARDS
Lightweight cardboard - from new
shirts, cereal boxes, poster board
Colored paper or colorful magazine
pictures
Yarn or colored shoelaces
Cut pieces of cardboard into six inch squares. Cover them with colored paper or pictures. Punch holes about an inch apart around the edges. Show the children how to lace in and out of the holes with the yarn or shoelaces.
------------------------
395210 -- JAR LID COVERS
3 pieces of light covered felt, 9 x 12
inches and matching thread
Matching felt scraps in red, light
green and dark green
1/8 yd. tubular cording
3/4 yd. elastic, 1/4 inch wide
6 green seed beads
2 star beads, 1/8 inch diameter
16 black seed beads
Liquid white glue
3 1/4 yds. red (or any color desired)
rick rack, 1/2 inch wide
1 1/2 yds. light colored bias tape,
1/2 inch wide to match felt
Polyester fiberfill
Any small fruit pattern - cherry or
apple or a strawberry
Trace the patterns and cut them out. From the large pieces of felt cut three 9 inch circles. Cut your trim pieces from the scrap felt for leaves and stems as desired. From the cording cut one 3 inch piece and one 1 inch piece. Measure the circumference of the jars to be covered; cut the elastic to fit. Arrange the felt pieces in the centers of the circles, overlapping when necessary. Glue in place and allow to dry. Glue on the beads. Stitch the rick rack with matching thread to the right sides of the circles along the edges. Stitch the edges of bias tape to the wrong side of the circles, 1 inch from the edge, leaving an opening for elastic. Thread elastic through bias tape. Stitch ends together. Put fiberfill inside cover and place on jar lids.
------------------------
395211 -- PLAY DOUGH
1 c. salt
1 1/2 c. flour
1/2 c. water
2 tbsp. oil
A few drops of food coloring
(optional)
Mix thoroughly and store in plastic bag or covered jar. Children can pull and pound it and cut out shapes with cookie cutters. If left to dry will harden and then it can be painted. Non-toxic. Hint: If kids dust their hands with a little flour before play, the dough won't stick to their hands.
------------------------
395212 -- SOAP BUBBLES
1 c. soap flakes or 1/4 c. liquid dish
soap
1 c. water
1/2 tsp. cooking oil
Mix in cup or old juice can. Give kids a plastic drinking straw. This makes a good bathtub toy or outdoor play idea.
------------------------
395213 -- NO COOK PASTE
A handful of flour
Water (a little at a time) until gooey
It should be quite thick, so it won't run all over the paper. Add a pinch of salt. Non-toxic. Great for pasting scraps of paper, old Christmas cards. Its not too sticky.
------------------------
395214 -- SHAVING-SOAP FINGER PAINTS
Use 1 can non-mentholated shaving soap
Powdered paint, sprinkled on will
give delightful colors
This can be played with on paper, the kitchen table or counter. Be sure to dress the kids in washable paint shirts or aprons. Keep soap out of eyes. Not recommend for little ones who put everything in their mouths.
------------------------
395215 -- FLOUR AND WATER FINGER PAINT
1 c. flour
1 c. water
2 tsp. salt
Mix to consistency of thick gravy. Food coloring as desired
Sm. margarine tubs work well for the
individual colors.
Mix flour, water and salt to make the paste the consistency of thick gravy. Sprinkle in the food coloring. Be sure to dress little ones in an old apron or shirt. Put spoonfuls of paint on kitchen table or sheets of butcher paper and let them create. Cleans up fairly easily.
------------------------
395216 -- CLAY
1 c. cornstarch
2 c. salt
Enough water to make a thick paste
Stir while cooking, and cook until stiff. Allow this to cool, and cover with a damp cloth until ready to use. Coloring may be added before cooking or when molded; let dry, then paint with water color. --HOW TO CARE FOR CLAY:--
Clay can always be broken up, dampened, and used again - even after it has been painted. When it has been used, but has not been allowed to become hard, poke holes in the clay with your finger or with a pencil, fill these with water (to restore the original dampness) and place in an airtight crock or in a galvanized pail with a tight cover. A damp cloth placed over the clay will help to keep it moist until the next time.
------------------------
395217 -- SPOOL KNITTER
Get an empty thread spool and draw center lines across the end. Drive four small-headed brads or common pins that have been cut with pliers, making them about 3/4-inch long into the spool. The illustration on the craft divider page shows the location for the pins.
------------------------
395218 -- KNITTER PICK
The knitter pick can be made by driving a fine brad into a handle that has been whittled round. File brad sharp, and bend slightly. A finer one can be made by driving a good-sized sewing needle into a stick, pulling it out, and forcing the eye into the hole. Heat point over flame, and when needle point is red hot, bend slightly.
------------------------
395219 -- SPRING POTPOURRI
4 oz. rosebuds
2 oz. lavender flowers
2 oz. deer's tongue herb
2 oz. peppermint
2 oz. calamus root
1 oz. black malva flower
1 oz. marigold flowers
1 oz. peony flowers
1 oz. bay leaves
20 drops orris root oil
10 drops blue lilac oil
Mix all dry ingredients, then add the essential oils, which have also been pre-mixed. Mix and store away from direct sunlight. Store in cool dry place. Use only glass, wooden or ceramic container and utensils. Add oils with an atomizer or spritzer or eye dropper. Age in airtight container for a few days to a few weeks - gently stirring once or twice a week.
------------------------
395220 -- A BIBLICAL RECIPE FOR EFFECTIVE CHILD TRAINING
1 gallon faith in God
7 cupfuls love for your child
1 cup patience
1 cup clarified instruction
1 cup consistent discipline (whipped
lightly)
3 teaspoons of pure mercy
1 generous dash of humor
2 cupfuls praise
2 cupfuls liberty
Pour faith in God into any size family. Mix one teaspoon of clarified instruction and one teaspoon of consistent discipline. Add only a half cup of liberty initially. Stir well and chip lightly. Sprinkle in pure mercy and simmer over a steady flame of prayer. Proceed to fold in additional teaspoons of instruction and discipline, in equal amounts, adding liberty slowly. Stir well and whip as needed to smooth out any lumps of disobedience. Never overbeat! Sweeten to taste with humor and praise. Melt any specks of misunderstanding or sour attitude by turning up the level of prayer and adding extra instruction. Continue this process until all remaining ingredients have been added and all bitterness has been removed. When adding the last cup of liberty, be careful not to cause any sudden separation or foaming. If either of these occur, or if the moral character begins to lose its intended shape, skim off the excess liberty until the desired consistency results. Try adding this liberty again later when character is firmer. Keep warm over a steady flame of prayer. Serve with a tender heart and the sincere milk of God's Word. Never serve with a cold shoulder or a hot tongue.
------------------------
395221 -- HOMEMADE MODELING CLAY
1 c. flour
1 c. salt
1 tbsp. powdered alum (opt.)
Water
Mix just enough water to make it smooth and workable. If clay gets dry, mix in a little more water. Store tightly covered.
------------------------
395222 -- CHRISTMAS SPONGE ART
White paper
Scissors
Dry sponge
Ballpoint pen
Water colors (red & green)
Draw a yuletide motif on white paper. Then, with your parents help, cut out and place on a dry sponge (one with tiny holes in the sponge are the best). Then trace the pattern with your ballpoint pen and cut out the shape (again, with your parents help). Then, dip in paint, squeeze excess paint out and blot onto either plain white or solid colored wrapping paper. You can stamp each sponge several times before re-dipping in the paint. This even dresses up plain newspaper wrapping! Great for any time of the year!
------------------------
395223 -- STATIONARY OR CARDS
Plain paper
Sponge
Acrylic paint(s)
Marking pen
Take a piece of plain paper and fold in half. With the folded part at the top, it looks like a note card. Take the sponge and dip it into the acrylic paint which is in a saucer. Design on the front and also on the back of an envelope. Then take a very thin marking pen and write really fancy "Happy Birthday" or whatever the occasion is. Children love to make cards and it's also an easy way to have a card in a hurry!
------------------------
395224 -- ROSE WATER
1 qt. distilled water
1/2 pt. 70% proof alcohol (not
Isopropyl)
2 c. rose petals, red or pink - old
fashioned variety chemical free,
freshly picked & clean
1 tbsp. orris root, powdered
10 drops rose oil
1 gallon clear jar
Place rose petals and 1 cup of distilled water in blender and blend until fine. Pour into one gallon jar and add remaining ingredients. Cover tightly and set in sun to steep for two weeks. Strain into clean large bowl or container. Pour into small glass containers or antique perfume bottles. Use to scent bath water or as an after bath splash.
------------------------
395225 -- GELATIN CRITTERS
2 env. unflavored gelatin
1 pkg. (4 - 1/2 c. servings) sugar
free strawberry-banana flavor
gelatin
1/4 tsp. ground cinnamon
1 1/2 c. boiling water
In a medium bowl, stir gelatins together with a fork. Stir cinnamon into boiling water until dissolved. Add water to gelatin and stir until dissolved. Pour into an 8" to 9" square pan. Chill about 2 hours, until firm. Using 2" to 3" animal cookie cutters (such as cat, owl, horse) cut out shapes. (These little critters do not melt at room temperature.) Makes 8 servings. (You could also use any cut out shapes, according to the holiday at hand!)
------------------------
395226 -- CHOCOLATE FINGER PAINT
1 (4 oz.) pkg. instant chocolate
pudding & pie filling
2 c. cold milk
Put pudding mix and milk in a medium size bowl. Beat with electric mixer at low speed for two minutes. Let set until it thickens. Finger paint on white construction paper and let dry for several hours. Now it's ready to hang up.
------------------------
395227 -- BUBBLE BATH
1/2 c. liquid hand soap
1 c. epsom salt
5 drops glycerin
Few drops of food coloring
Few drops of fragrance
Mix well, shake right before using. Pour into bathtub while water is running and enjoy.
------------------------
395228 -- HOMEMADE PASTE
1 c. flour
1/2 c. water
Combine above and mix until creamy. Store in air tight container. For more durable paste, add 1/2 cup flour to 1 cup boiling water. Stir over low heat until thick and shiny.
------------------------
395229 -- FINGER PAINT
Mix homemade paste (recipe listed in this book) with equal amount of liquid detergent. (Ivory dishwashing.) Add food coloring one drop at a time. Mix well. Enjoy.
------------------------
395230 -- SILLY PUTTY
1 c. Elmer's glue
2 1/2 c. liquid starch
Food coloring
In a medium bowl, mix glue and one cup of the starch together. Add a few drops of food coloring, if you wish. Cover bowl, and let it stand overnight. The next day slowly stir in with a spoon 1 to 1 1/2 cups of the starch until a big blob forms. Pour off extra starch. Store in an air tight container. (NOTE: It's hard to stop playing with this stuff.)
------------------------
395231 -- FUNNY FACE MAKE-UP
2 tsp. white shortening
5 tsp. cornstarch
1 tsp. white flour
4 drops glycerin (found at your
pharmacy)
Few drops of food coloring
In a small bowl, mix shortening, cornstarch and white flour. Add four drops of glycerin. Stir to a creamy consistency. Add any food coloring that you wish. For brown makeup, add 2 1/2 teaspoons of unsweetened cocoa instead of food coloring and you're all set.
------------------------
395232 -- SOAP CRAYONS
11000%20RECIPE...20RECIPES%20%20Ultimate%20Cookbook%20eBook2/More%20Craft%20Recipes.txt (2 of 28)
One ice cube tray
Liquid food color
2 tbsp. hot water for each crayon
1 c. soap flakes
Small bowl
Spoon
For each color, put two tablespoons of hot water and one cup of soap flakes into a bowl. Add as many drops of food color to the mixture as you wish. Stir the soap mixture until it thickens. This takes time, so be patient! Press spoonfuls of the first color of soap into the sections of the ice tray. Mix enough soap in other colors to fill the ice tray, following the above directions again. Let the soap crayons dry for one or two days. Gently bang the ice tray to loosen the crayons. Pack them in a box for gift-giving. Great for birthday presents or holidays.
------------------------
395233 -- HOMEMADE PLAYDOUGH
2 c. flour
1 c. salt
1/4 c. salad oil
3/4 - 1 c. water
Few drops of food coloring of your
choice
Mix flour, salt and oil. Then add food coloring to the water. Finally add water to flour, salt and oil. Knead until it no longer sticks to your hands. Baggies may be used to store playdough in so it doesn't have to be divided every time it is used. Seal with plastic tie strings or coffee cans. If dough gets too hard or dries out, add more water. If dough gets too oily, add flour.
------------------------
395234 -- BAKERS DOUGH
1/2 c. salt
3/4 c. boiling water
2 c. flour
Aluminum foil
Place salt in bowl; pour boiling water over salt and stir. Cool. Add flour all at once and mix well by forming a ball and kneading the dough until it is smooth, soft and workable. Form your shapes (maybe for a Christmas ornament or your name) and bake at 300 to 350 degrees (depending on the thickness of the ornament) for 1 1/2 to 3 hours. You can also let it air-dry, but give it at least two to three days before painting it. Spray after paint dries with polyeurethrane to hold in and keep it shiny.
------------------------
395235 -- MY FIRST TERRARIUM
Large (32 oz.) plastic drink bottles,
empty
2 or 3 sm. plants
Artificial flowers or bugs
Sticks
Small stones
Potting soil
Soak the bottle in very warm water for a few minutes. Then empty it, pull off the colored bottom part and peel off the label. Clean the glue out of the bottom part. Put a layer of small rocks in the bottom part. Put potting soil over the rocks and then put in your plants. Be sure to press the roots of the plants down. Add more soil around your plants to fill the planter. Arrange pretty stones, tiny sticks, or tiny toy animals around the plants. Use a sharp knife to cut the top off the clear part of the bottle (about 4" from the cap). Turn the clear part upside down. Slip the cut edges into the planter to make a dome top. You can glue an artificial flower or bug to the dome for decoration.
------------------------
395236 -- PLAY DOUGH
1 c. white flour
1/4 c. salt
2 tbsp. cream of tartar
2 tsp. food coloring
1 tbsp. vegetable oil
1 c. water
Mix flour, salt and cream of tartar in a medium saucepan. Add water, food coloring and oil. Stir over medium heat for 3 to 5 minutes. Don't worry if the mixture looks like a gobbly mess; it'll turn into dough! (Be sure you have an adult to help watch this with you.) When the mixture forms a ball in the center of the pot, take it out and put it on a floured surface. Squeeze it and punch it around a bit (this kneads it). When you're done, put it in a plastic bag or air tight container and store it in the refrigerator.
------------------------
395237 -- DECORATOR BAGS
1 plain brown bag
Sponge
Acrylic paint(s)
Hole puncher
Twine or curling ribbon
Take a plain brown bag and a sponge cut into any shape. Dip into acrylic paint on a saucer and then place on bag and lift straight up. Use either one color or several. Allow to dry and then turn down a couple of inches at the top and use a hole puncher and punch two holes about 2" apart. Use either packing twine or curling ribbon through the holes and tie a bow. Makes a really cute country bag that is fun and inexpensive and easy to do. You can also use a stencil and stencil a design on the bag. This is fun for children since they can design it themselves! Can be used to give cookies or candies or gifts other than food items.
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395238 -- FINGER PAINTS
3 tbsp. sugar
1/2 c. cornstarch
2 c. water
Food coloring
Dish detergent
Plastic or paper cups
Mix the sugar and cornstarch together in a medium size saucepan. Add water and stir until well blended. Cook over a low heat stirring all the time (you may need an adult to help with this), until well-blended, about 5 minutes. Remove from stove, cool and pour into the plastic or paper cups. Carefully (so as not to spill on anything), add a little bit of food coloring to each cup and a drop of detergent. Now, enjoy!
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395239 -- FACE PAINTS
1 tsp. cornstarch
1/2 tsp. cold cream
Food coloring (your choice)
1/2 tsp. water
In a bowl combine all ingredients (except the food coloring) together. In a muffin tin fill each tin 2/3 full and drop in food coloring until desired color is met in the different tins. Stir carefully (so it doesn't splash into the next tin). Now you're ready for face painting for any occasion.
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395240 -- BATH SALTS
1 c. Epsom salts
Measuring cup
2 jars with lids
2 colored of liquid food color
1 pretty 8 oz. jar
A few drops of your favorite perfume
1/2 yard of ribbon, 1/2" to 1" wide
To make these good smelling bath salts, first measure 1/2 cup of Epsom salt into each jar with a lid. Add 15 drops of food color to each jar, one color per jar and put on the lids. Shake the jars until the Epsom salts are dyed evenly. If you want your colors to be darker, add more food color and shake again. Take off the lids and let the salts dry overnight. Now, make sure your pretty jar is all clean and dry. Then pour the dyed bath salts into the jar, alternating colors (you may want to get colors that go together well). Add a couple of drops of perfume to the bath salts, put on the lid and tie the jar with your pretty ribbon. Now you have a really nice present to bless someone with.
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395241 -- SOAP FLAKE SCULPTURES
4 c. soap flakes (any kind, NOT
detergent)
1/2 c. cold water
Place soap flakes and water in a medium size bowl. Squeeze the mixture together with your hands until it becomes slightly damp and sticks together. (This mixture dries quickly, so you'll have to work fast!) Now you can form it into any shape you'd like, animals, snowmen, decorations, tree ornaments, etc. Place the finished sculpture(s) in the refrigerator to harden.
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395242 -- GIANT SOAP BUBBLES
Cold, clear water
Wire coat hanger
Frying pan
Glycerin (available at drugstores)
Joy or Dawn detergent (these work the
best)
Bend a coat hanger into a loop (maybe dad or mom can help you). Mix 1/2 cup of Joy or Dawn detergent with 5 cups water. Measure carefully, as this makes a big difference. Stir well. Add two tablespoons of glycerin. This makes more durable bubbles. Now dip your coat hanger loop into the solution then wave it into the air. (Don't throw away any solution you didn't use - store it for next time. As it "ages", it gets even better!)
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395243 -- EGG YOLK PAINT
1 well blended egg yolk
1/4 tsp. water
Food coloring
Blend egg yolk and water. Divide mixture into several small cups. Add a different food coloring to each cup (bright colors are great). Paint on regular sugar cookies with small paint brushes. Bake cookies, being very careful not to let the cookies brown. (Should be golden in color.)
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395244 -- EGG CARTON CREATIONS
Empty, clean egg cartons
Cut along the bottom of three connected cups of an egg carton. Set cups bottom up. Make a face on the end cup with a felt pen or crayon. To make an antennae, curl the ends of 2 (2") pieces of pipe cleaner and stick them into the caterpillar's forehead. Another idea: Use a styrofoam egg carton. Fill cups with any combination of wild bird seed, sunflower seeds, raisins, apples, suet, seeds mixed with peanut butter, peanuts, bread crumbs, water, corn or berries. Place outside on a window sill or hang from a tree. Another idea: Plant one seed in each of the twelve cups. Water and watch your seeds grow (this could be a good lesson on tithing, also).
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395245 -- PLAY DOUGH
2 c. all-purpose flour
1 c. salt
4 tbsp. cream of tartar
2 c. water
2 tbsp. oil
Food coloring
1. Stir flour, salt and cream of tartar in a saucepan. 2. Add water and oil. 3. Cook over a low heat for 3-5 minutes, stirring well. 4. Give a chance to cool, then take out of pan and knead well. 5. Split into portions and add different colors to each piece, kneading well. 6. Enjoy!!!
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395246 -- EMERGENCY SUBSTITUTIONS
1 c. sifted cake flour = 7/8 c. sifted all-purpose flour. 1 c. corn syrup = 1 c. sugar & 1/4 c. liquid used in recipe. 1 c. whole milk = 1/2 c. evaporated milk & 1/2 c. water. 1 c. of buttermilk = 1 tbsp. vinegar & 1 c. of milk. 1 c. sour cream = 7/8 c. of buttermilk or sour milk & 3 tbsp. butter. 1 c. of brown sugar = 1 c. granulated sugar & 2 tbsp. molasses.
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395247 -- CINNAMON ORNAMENTS
No baking and simple for kids! Mix 1 cup of applesauce with 1 (4.12 ounce) bottle of ground cinnamon. Should form a stiff dough, add cinnamon as needed. Roll out to 1/4 inch thickness. Cut with cookie cutter. Make hole for ribbon. Carefully put on rack to dry. Let air dry several days turning occasionally. Makes about 12 sweet smelling ornaments.
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395248 -- JOURNALS
1 spiral notebook
Pencil
Crayons
Lots of Imagination!
Have children write everyday in the journals. Tell about days activities. They can draw pictures or paste in pictures and brochures of places they visit. Improves writing skills and expressive language. Great summer activity.
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395249 -- CHORE CHART
1 poster board
12 index cards
Tape
Markers
Index cards
12 X # of children you have
Take index cards on poster board. Write chore you desire on the index cards. Write names of children on each card and put 1 set behind each chore. Hang in kitchen and rotate jobs each week.
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395250 -- EASY SPLASH PLACE
Cut in a rubber tire in half and it will make 2 containers for children to play in.
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395251 -- TOOTHPICK ACT
Use plain and colored. Toothpicks are fun to arrange on a table in different designs. *Sticking the toothpicks into a dry sponge or apple to make a fun creature.
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395252 -- BEAN - CRACKER ART
Children can make designs on a table top with dry beans, oyster crackers or fish crackers. Use glue and construction paper and creation be saved.
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395253 -- NANNY'S EMERGENCY KIT
Use a small make up bag and put bandades, aspirin, tylenol for your children, thermometer, sewing kit, wipes, nail clippers and anything else you might need in an emergency. Put in purse and your ready for anything.
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395254 -- SNOW PAINTING
Save squirt bottles and make colored water using food coloring and water. Bundle up and go outside and create colored snow.
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395255 -- PAINTING
There many great ways to use paint: 1. Sponge Painting - Cut sponges in different shape. 2. Stick Painting - Dip end of popsicle sticks, towels, blocks and press on paper. 3. Splatter Painting - Paint with a toothbrush. Dip brush in paint and use popsicle stick to pull brittles away from kids toward paper. Use leaves or figure shapes and splatter shapes.
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395256 -- BAKER'S CLAY
2 c. flour
1/2 c. salt
3/4 c. water
Knead 4 to 6 minutes to mix. Shape into ornament or other object. Bake finished objects at 300 degrees for 1 hour. Objects can be painted and shellacked. Or before baking, brush with beaten egg white for a shine.
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395257 -- SOAP CRAYONS
One cup Ivory Snow. Add 30-40 drops food coloring. Add water by teaspoonful until soap is liquid, stir well. Pack soap into ice cream tray, muffin tins or form into sticks. Set in sunny, dry place for 2 days. Crayons will become hard and great for writing in the sink or tub.
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395258 -- MUFFIN PAN CRAYONS
Old crayons (bits and pieces)
Muffin pans
Muffin cup liners or "non-stick" spray
Peel crayons. Line/spray muffin pan. Put crayon pieces in muffin cups. Separate colors for single color chunks. Mix colors for rainbow ones. Bake at 200 degrees until melted. Cool, peel off liners if used.
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395259 -- FINGER PAINT
1/2 c. flour
1/2 tsp. salt
3/4 c. cold water
1/2 c. hot water
Mix flour and salt together in pan. Gradually add cold water, stir until smooth. Pour in hot water bring mixture to a boil. Cook until shiny. Pour into containers, add food coloring. Store in refrigerator.
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