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Craft Recipes & Instructions Main Index (Homepage)
Craft Recipes & Instructions 601-700 (next section)
Craft Recipes & Instructions 601-700 (next section)
Craft Recipes & Instructions 401-500 (previous section)
501 -- SALT DOUGH BEADS FOR CHILDREN
2 c. flour
2 c. sugar
1/2 to 3/4 c. water with food
coloring added
Pam
Mix dry ingredients. Add colored water; stir until creamy. Spray cookie sheet lightly with Pam. Form 1/2 to 1 inch balls of dough. Place on cookie sheet. Use a plastic drinking straw to make a hole in the bead. Bake at 200 degrees for 1 hour. String beads on yarn for a beautiful necklace.
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502 -- SALT DOUGH VARIATIONS
Combine 1/2 cup cornstarch, 2/3 cup water and 1 cup salt for kiddie's play. Cook 1 cup flour, 1/2 cup salt, 2/3 cup water in double boiler for 10 minutes, stirring. Cool; knead with food coloring for 10 minutes. One cup flour, 1/2 cup salt, 2 tablespoons Wesson oil, 2 teaspoons cream of tartar, 1 cup water and coloring should be cooked until it leaves the pan. Stir it constantly. Four cups flour, 2 cups salt, 1 cup water, 1 cup cornstarch, 1 tablespoon glycerine or salad oil and coloring should be mixed and stored in an air tight plastic bag.
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503 -- ALL PURPOSE PASTE
1/4 c. sugar
1/2 c. flour
2 c. water
1 tbsp. alum
Cook sugar and water until clear. Remove from heat and add powdered alum, store in refrigerator. Add flavor if you want it scented. Be sure to label!
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504 -- FINGER PAINT
One quart boiling water with 3/4 cup laundry starch should be boiled until mixture bubbles. Be sure to add boiling water to cold starch mixture to avoid lumps. Remove from stove and add 3/4 cup Lux or Ivory soap flakes. Stir until dissolved and add coloring while still warm. Add oil of wintergreen or peppermint as a preservative and store in a screw top jar.
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505 -- BUBBLE BLOWING SOLUTION
1/4 c. liquid detergent
9 tbsp. oil
2 1/2 tbsp. sugar
1 3/4 qts. water
Mix and shake until sugar is dissolved. Can add food coloring if you desire.
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506 -- MODELING DOUGH
Mix together: 1/2 c. cornstarch 2/3 c. water Cook and stir constantly until mixture thickens; cool; knead in vegetable coloring.
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507 -- CORNSTARCH FINGER PAINT
1/2 c. cornstarch
1 qt. boiling water
Powdered paint
Dissolve starch in small amount cold water; gradually add hot water, cook until clear; add 2 tablespoons glycerine and clove oil.
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508 -- FLOUR FINGER PAINT
2 c. flour
1 c. sugar
1 c. cornstarch
Make thick paste of ingredients with cold water; pour on enough boiling water to make thick heavy starch, stir constantly until clear.
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509 -- SILLY PUTTY
2 parts white glue (Elmer's)
1 part Sta-Flo liquid starch
Mix well. It will need to dry a bit before workable. Store in airtight container. NOTE: If you use Elmer's school glue instead of regular white, it doesn't bounce or pick up pictures, but it makes a gooey delight your kids will love.
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510 -- KOOL AID MODELING DOUGH
1 c. all purpose flour
1/4 c. salt
1 tbsp. cream of tartar
1 env. Kool Aid
unsweetened soft
drink mix, any flavor
1 c. water
1 tbsp. vegetable oil
Mix flour, salt, cream of tartar and soft drink mix in medium saucepan. Stir in water and oil. Stir over medium heat 3 to 5 minutes until mixture forms a ball in the center of the pan. Remove to floured surface and knead until play dough consistency. Some Kool Aid flavors will need food coloring.
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2 c. flour
2 c. sugar
1/2 to 3/4 c. water with food
coloring added
Pam
Mix dry ingredients. Add colored water; stir until creamy. Spray cookie sheet lightly with Pam. Form 1/2 to 1 inch balls of dough. Place on cookie sheet. Use a plastic drinking straw to make a hole in the bead. Bake at 200 degrees for 1 hour. String beads on yarn for a beautiful necklace.
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502 -- SALT DOUGH VARIATIONS
Combine 1/2 cup cornstarch, 2/3 cup water and 1 cup salt for kiddie's play. Cook 1 cup flour, 1/2 cup salt, 2/3 cup water in double boiler for 10 minutes, stirring. Cool; knead with food coloring for 10 minutes. One cup flour, 1/2 cup salt, 2 tablespoons Wesson oil, 2 teaspoons cream of tartar, 1 cup water and coloring should be cooked until it leaves the pan. Stir it constantly. Four cups flour, 2 cups salt, 1 cup water, 1 cup cornstarch, 1 tablespoon glycerine or salad oil and coloring should be mixed and stored in an air tight plastic bag.
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503 -- ALL PURPOSE PASTE
1/4 c. sugar
1/2 c. flour
2 c. water
1 tbsp. alum
Cook sugar and water until clear. Remove from heat and add powdered alum, store in refrigerator. Add flavor if you want it scented. Be sure to label!
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504 -- FINGER PAINT
One quart boiling water with 3/4 cup laundry starch should be boiled until mixture bubbles. Be sure to add boiling water to cold starch mixture to avoid lumps. Remove from stove and add 3/4 cup Lux or Ivory soap flakes. Stir until dissolved and add coloring while still warm. Add oil of wintergreen or peppermint as a preservative and store in a screw top jar.
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505 -- BUBBLE BLOWING SOLUTION
1/4 c. liquid detergent
9 tbsp. oil
2 1/2 tbsp. sugar
1 3/4 qts. water
Mix and shake until sugar is dissolved. Can add food coloring if you desire.
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Mix together: 1/2 c. cornstarch 2/3 c. water Cook and stir constantly until mixture thickens; cool; knead in vegetable coloring.
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507 -- CORNSTARCH FINGER PAINT
1/2 c. cornstarch
1 qt. boiling water
Powdered paint
Dissolve starch in small amount cold water; gradually add hot water, cook until clear; add 2 tablespoons glycerine and clove oil.
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508 -- FLOUR FINGER PAINT
2 c. flour
1 c. sugar
1 c. cornstarch
Make thick paste of ingredients with cold water; pour on enough boiling water to make thick heavy starch, stir constantly until clear.
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509 -- SILLY PUTTY
2 parts white glue (Elmer's)
1 part Sta-Flo liquid starch
Mix well. It will need to dry a bit before workable. Store in airtight container. NOTE: If you use Elmer's school glue instead of regular white, it doesn't bounce or pick up pictures, but it makes a gooey delight your kids will love.
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510 -- KOOL AID MODELING DOUGH
1 c. all purpose flour
1/4 c. salt
1 tbsp. cream of tartar
1 env. Kool Aid
unsweetened soft
drink mix, any flavor
1 c. water
1 tbsp. vegetable oil
Mix flour, salt, cream of tartar and soft drink mix in medium saucepan. Stir in water and oil. Stir over medium heat 3 to 5 minutes until mixture forms a ball in the center of the pan. Remove to floured surface and knead until play dough consistency. Some Kool Aid flavors will need food coloring.
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511 -- FUNNY PUTTY
Mix together: 1 1/2 c. water Mix together: 1 tsp. Borax Pour together and add food coloring. Blend together with hands.
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512 -- FUN CONES
1 box cake mix
15 - 20 flat bottom cones
Preheat oven to 350 degrees. Set cones in muffin pan. Make cake according to directions. Fill cones 2/3 full with batter. Bake for 20 minutes. Frost when cool.
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513 -- NON-EDIBLE CINNAMON CRAFT SHAPES
3/4 c. cinnamon, ground
1 tbsp. allspice, ground
2 tbsp. cloves, ground
1 tbsp. nutmeg, ground
3/4 c. applesauce
Work into ball by hand, roll and cut with cookie cutters. Air dry on cookie sheets for 4 to 5 days. Use straw to make hole for hanging.
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514 -- BUBBLE JOY
1 c. Joy soap
2 c. water
1/4 c. white Karo syrup
Mix and let stand 3-4 hours or overnight. Will keep in a covered container for over a week. Then --RECIPE FOR HAPPINESS:--
1 child, idealist, visionary, romantic,
or the child in you
Some type of bubble maker
Add a pan full of Bubble Joy
Mix well with summer, sunshine and a soft breeze. Build castles in the sky and have fun.
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515 -- RAISING YEAST DOUGH
Yeast dough raises best in a place that's 80 to 85 degrees and free of drafts, such as an unheated oven. Simply place the bowl of dough on 1 rack and a large pan of hot water on the rack underneath. To see if the dough has risen enough and is ready for shaping, press 2 fingers a half inch into the dough. If the indentation remains when you remove your fingers, the dough is ready for the next step.
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516 -- CINNAMON ORNAMENTS
These deliciously scented ornaments are perfect for the holidays, whether you use them to hang on your tree, display them on packages, or give them as gifts. They are not costly, take little time, simple enough for the kids to make, and your house will emit a seasonal aroma.EQUIPMENT:
Mixing bowl
Mixing spoon
Rolling pin
Cookie sheet
Cookie Cutters
Scissors
Plastic bags
INGREDIENTS:
3/4 c. ground cinnamon
1 tbsp. ground allspice
2 tbsp. ground cloves
1 tbsp. ground nutmeg
1 c. applesauce
Copper wire (opt.)
1/8" or 1/4" satin ribbon (opt.)
Combine first 4 ingredients, blending well. Stir in applesauce; mix well. (Mixture will be stiff.) Roll out to 1/4" thickness on an ungreased cookie sheet. Using cookie cutters, cut dough into the desired shapes. Peel away the excess dough and re-roll as necessary. Cut wire into 2" lengths as needed. Bend lengths of wire into horse shoe shapes and insert ends into tops, leaving half circles of wire exposed. Let dry, uncovered for 4 to 5 days. To hang, cut ribbon into 10" lengths as needed. Fold ribbon in half, knot ends together and pull tight. Push loop of ribbon under wire and pull knotted ends of ribbon through loop. Use additional ribbon to tie a bow at top of wire, if desired. After ornaments have dried, store in sealed plastic bags until ready to use. Yield: 25 small ornaments or 18 medium size ornaments.
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517 -- FINGER PAINTS
3 tbsp. sugar
1/2 c. cornstarch
2 c. cold water
Food coloring
Mix the first two ingredients and then add the water. Cook over a low heat, stirring constantly until well blended. Divide the mixture into 4 or 5 portions and add a different food coloring to each, plus a pinch of detergent. The latter facilitates cleaning up.
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518 -- NO BAKE CINNAMON ORNAMENTS
3/4 to 1 c. applesauce
1 (4.12 oz.) bottle ground cinnamon
Mix all together to form a stiff dough. Roll out 1/4 inch thickness. Cut with favorite cookie cutters. Make hole with straw for ribbon. Carefully put on rack to dry. Let air dry several days, turning occasionally. Makes 12 sweet smelling ornaments.
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519 -- CINNAMON ORNAMENTS
3/4 to 1 c. applesauce
4.12 oz. bottle ground cinnamon
No baking and simple for kids! Mix 3/4 to 1 cup applesauce with 1 (4.12 ounce) bottle ground cinnamon to form a stiff dough. roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon. Carefully put on rack to dry. Let air dry for several days, turning occasionally. Makes 12 sweet smelling ornaments.
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520 -- PLAY-DOUGH
2 c. flour
1 c. salt
1 tbsp. oil
Mix ingredients with hands, adding a few drops of water at a time until it becomes the consistency of bread dough. Try storing in Tupperware or a plastic bag in refrigerator, but throw away if crumbly or sticky.
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Mix together: 1 1/2 c. water Mix together: 1 tsp. Borax Pour together and add food coloring. Blend together with hands.
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512 -- FUN CONES
1 box cake mix
15 - 20 flat bottom cones
Preheat oven to 350 degrees. Set cones in muffin pan. Make cake according to directions. Fill cones 2/3 full with batter. Bake for 20 minutes. Frost when cool.
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513 -- NON-EDIBLE CINNAMON CRAFT SHAPES
3/4 c. cinnamon, ground
1 tbsp. allspice, ground
2 tbsp. cloves, ground
1 tbsp. nutmeg, ground
3/4 c. applesauce
Work into ball by hand, roll and cut with cookie cutters. Air dry on cookie sheets for 4 to 5 days. Use straw to make hole for hanging.
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514 -- BUBBLE JOY
1 c. Joy soap
2 c. water
1/4 c. white Karo syrup
Mix and let stand 3-4 hours or overnight. Will keep in a covered container for over a week. Then --RECIPE FOR HAPPINESS:--
1 child, idealist, visionary, romantic,
or the child in you
Some type of bubble maker
Add a pan full of Bubble Joy
Mix well with summer, sunshine and a soft breeze. Build castles in the sky and have fun.
------------------------
515 -- RAISING YEAST DOUGH
Yeast dough raises best in a place that's 80 to 85 degrees and free of drafts, such as an unheated oven. Simply place the bowl of dough on 1 rack and a large pan of hot water on the rack underneath. To see if the dough has risen enough and is ready for shaping, press 2 fingers a half inch into the dough. If the indentation remains when you remove your fingers, the dough is ready for the next step.
------------------------
Advertisement
These deliciously scented ornaments are perfect for the holidays, whether you use them to hang on your tree, display them on packages, or give them as gifts. They are not costly, take little time, simple enough for the kids to make, and your house will emit a seasonal aroma.EQUIPMENT:
Mixing bowl
Mixing spoon
Rolling pin
Cookie sheet
Cookie Cutters
Scissors
Plastic bags
INGREDIENTS:
3/4 c. ground cinnamon
1 tbsp. ground allspice
2 tbsp. ground cloves
1 tbsp. ground nutmeg
1 c. applesauce
Copper wire (opt.)
1/8" or 1/4" satin ribbon (opt.)
Combine first 4 ingredients, blending well. Stir in applesauce; mix well. (Mixture will be stiff.) Roll out to 1/4" thickness on an ungreased cookie sheet. Using cookie cutters, cut dough into the desired shapes. Peel away the excess dough and re-roll as necessary. Cut wire into 2" lengths as needed. Bend lengths of wire into horse shoe shapes and insert ends into tops, leaving half circles of wire exposed. Let dry, uncovered for 4 to 5 days. To hang, cut ribbon into 10" lengths as needed. Fold ribbon in half, knot ends together and pull tight. Push loop of ribbon under wire and pull knotted ends of ribbon through loop. Use additional ribbon to tie a bow at top of wire, if desired. After ornaments have dried, store in sealed plastic bags until ready to use. Yield: 25 small ornaments or 18 medium size ornaments.
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517 -- FINGER PAINTS
3 tbsp. sugar
1/2 c. cornstarch
2 c. cold water
Food coloring
Mix the first two ingredients and then add the water. Cook over a low heat, stirring constantly until well blended. Divide the mixture into 4 or 5 portions and add a different food coloring to each, plus a pinch of detergent. The latter facilitates cleaning up.
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518 -- NO BAKE CINNAMON ORNAMENTS
3/4 to 1 c. applesauce
1 (4.12 oz.) bottle ground cinnamon
Mix all together to form a stiff dough. Roll out 1/4 inch thickness. Cut with favorite cookie cutters. Make hole with straw for ribbon. Carefully put on rack to dry. Let air dry several days, turning occasionally. Makes 12 sweet smelling ornaments.
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519 -- CINNAMON ORNAMENTS
3/4 to 1 c. applesauce
4.12 oz. bottle ground cinnamon
No baking and simple for kids! Mix 3/4 to 1 cup applesauce with 1 (4.12 ounce) bottle ground cinnamon to form a stiff dough. roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon. Carefully put on rack to dry. Let air dry for several days, turning occasionally. Makes 12 sweet smelling ornaments.
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520 -- PLAY-DOUGH
2 c. flour
1 c. salt
1 tbsp. oil
Mix ingredients with hands, adding a few drops of water at a time until it becomes the consistency of bread dough. Try storing in Tupperware or a plastic bag in refrigerator, but throw away if crumbly or sticky.
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521 -- PASTE FOR CHILDREN
1 c. sugar
1 c. flour
1 qt. cold water
1 tbsp. alum
1/2 tsp. oil of cloves
Combine in top of double boiler the sugar, flour, and cold water. Cook until thickened, stirring often. Add to preserve the alum and oil of cloves. Seal into jars. Paste will set to stiffer consistency. Lasts indefinitely if kept sealed. Makes 5 cups of paste.
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522 -- CRAFT DOUGH
Per child: 1/4 c. salt 1/6 c. water Food coloring Mix salt and flour together in a bowl. Add food coloring to water. Add water to dry mixture a little at a time. Knead the dough with your hands. Add a little more flour if it is too sticky; a little more water, if it is too dry. Store in a plastic bag.
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523 -- BUBBLE SOLUTION
1/3 c. dish soap or baby shampoo
1 1/4 c. water
2 tsp. sugar
1 drop food coloring
Combine ingredients and pour into an unbreakable bottle. To blow bubbles, experiment using plastic straws, pipe cleaners formed into loops, strawberry baskets from the grocery store, spoons with holes in them and other items you think of. Do not drink.
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524 -- BUBBLE RECIPE
2 c. Joy dishwashing detergent
6 c. water
3/4 c. white Karo 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.BUBBLING TIPS:
1. Do not stir wand in suds to avoid foaming. 2. If foam develops, scrape off with stiff card. 3. Keep suds clean, avoid dirt, grass, bugs, etc. 4. Rotate play area around yard to avoid damage to plants. 5. 9"x13" cake pan works well. 6. Bubbles are best on humid days. 7. In cold weather, if suds feel cold, use electric fry pan on warm setting. 8. Bubble in sheltered areas on windy days. 9. Joy and Karo work best. Other brands don't work as well. 10. Protect suds from direct sun, sun weakens suds. 11. As with other similar products, if bubbles get in eyes, wash thoroughly with water. 12. Soap is an eye irritant. Use common sense.
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525 -- FACE PAINT
1 tsp. cornstarch
1/2 tsp. water
1/2 tsp. cold cream (any brand)
Food coloring
In a muffin tin fill individual sections with the face paint mixture.*Middle age is when you have two
choices and you choose
the one that gets you home earlier.
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526 -- FINGER PAINT
3 tbsp. sugar
1/2 c. cornstarch
2 c. cold water
In a saucepan, mix together sugar and cornstarch. Add cold water. Heat mixture on medium heat, stirring continuously for 5 minutes. Remove from heat. Separate into 4 containers. Add a few drops of food coloring and a dash of dish detergent. Mix together.
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527 -- CORNSTARCH ORNAMENTS
1 box soda
1 c. cornstarch
1 1/2 c. water
Mix well on stove, moderate heat. Stir with wooden spoon. Cook to consistency of dry potatoes. Let cool in pot. Roll out like dough. Cut with cutter. Decorate with red or green pen. Makes 50.
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528 -- UNCOOKED ORNAMENTS
2 c. salt
2/3 c. water
1 c. cornstarch
1/2 c. cold water
Mix and heat in saucepan the water and salt. Mix and stir cornstarch and water. Pour cornstarch mixture into first mixture. Stir over heat. Roll out between two pieces of waxed paper and cut out with cookie cutter. Does not require baking. Let the cookies air dry for 2 to 3 days. Then paint. Yield: 3-4 dozen.
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529 -- FINGER PAINT
Mix together dry tempera colors with either liquid detergent or liquid starch and use as finger paint.
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530 -- PASTE
3 tbsp. flour
1 tsp. salt
1 tbsp. vinegar
1/2 c. water
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***
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1 c. sugar
1 c. flour
1 qt. cold water
1 tbsp. alum
1/2 tsp. oil of cloves
Combine in top of double boiler the sugar, flour, and cold water. Cook until thickened, stirring often. Add to preserve the alum and oil of cloves. Seal into jars. Paste will set to stiffer consistency. Lasts indefinitely if kept sealed. Makes 5 cups of paste.
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522 -- CRAFT DOUGH
Per child: 1/4 c. salt 1/6 c. water Food coloring Mix salt and flour together in a bowl. Add food coloring to water. Add water to dry mixture a little at a time. Knead the dough with your hands. Add a little more flour if it is too sticky; a little more water, if it is too dry. Store in a plastic bag.
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523 -- BUBBLE SOLUTION
1/3 c. dish soap or baby shampoo
1 1/4 c. water
2 tsp. sugar
1 drop food coloring
Combine ingredients and pour into an unbreakable bottle. To blow bubbles, experiment using plastic straws, pipe cleaners formed into loops, strawberry baskets from the grocery store, spoons with holes in them and other items you think of. Do not drink.
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524 -- BUBBLE RECIPE
2 c. Joy dishwashing detergent
6 c. water
3/4 c. white Karo 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.BUBBLING TIPS:
1. Do not stir wand in suds to avoid foaming. 2. If foam develops, scrape off with stiff card. 3. Keep suds clean, avoid dirt, grass, bugs, etc. 4. Rotate play area around yard to avoid damage to plants. 5. 9"x13" cake pan works well. 6. Bubbles are best on humid days. 7. In cold weather, if suds feel cold, use electric fry pan on warm setting. 8. Bubble in sheltered areas on windy days. 9. Joy and Karo work best. Other brands don't work as well. 10. Protect suds from direct sun, sun weakens suds. 11. As with other similar products, if bubbles get in eyes, wash thoroughly with water. 12. Soap is an eye irritant. Use common sense.
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525 -- FACE PAINT
1 tsp. cornstarch
1/2 tsp. water
1/2 tsp. cold cream (any brand)
Food coloring
In a muffin tin fill individual sections with the face paint mixture.*Middle age is when you have two
choices and you choose
the one that gets you home earlier.
------------------------
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3 tbsp. sugar
1/2 c. cornstarch
2 c. cold water
In a saucepan, mix together sugar and cornstarch. Add cold water. Heat mixture on medium heat, stirring continuously for 5 minutes. Remove from heat. Separate into 4 containers. Add a few drops of food coloring and a dash of dish detergent. Mix together.
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527 -- CORNSTARCH ORNAMENTS
1 box soda
1 c. cornstarch
1 1/2 c. water
Mix well on stove, moderate heat. Stir with wooden spoon. Cook to consistency of dry potatoes. Let cool in pot. Roll out like dough. Cut with cutter. Decorate with red or green pen. Makes 50.
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528 -- UNCOOKED ORNAMENTS
2 c. salt
2/3 c. water
1 c. cornstarch
1/2 c. cold water
Mix and heat in saucepan the water and salt. Mix and stir cornstarch and water. Pour cornstarch mixture into first mixture. Stir over heat. Roll out between two pieces of waxed paper and cut out with cookie cutter. Does not require baking. Let the cookies air dry for 2 to 3 days. Then paint. Yield: 3-4 dozen.
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529 -- FINGER PAINT
Mix together dry tempera colors with either liquid detergent or liquid starch and use as finger paint.
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530 -- PASTE
3 tbsp. flour
1 tsp. salt
1 tbsp. vinegar
1/2 c. water
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531 -- FUN DOUGH
1 1/2 c. flour
1/2 c. salt
1/2 c. water
Food coloring
1/4 c. vegetable oil or a few drops
of liquid detergent
Mix the flour and salt together in a bowl. Slowly add the water, oil and food coloring. Knead the dough well and shape into several small balls. Store the dough in a tightly closed container or plastic bag and keep in the refrigerator. This is an excellent recipe for those many school projects where the students need to "build" a model.
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532 -- PLAY - DOUGH (STOVE TOP RECIPE)
ix in medium pot:
1 c. white flour
1/4 c. salt
2 tbsp. cream of tartar
ombine and add:
1 c. water
2 tsp. vegetable food coloring
1 tbsp. oil
Cook over medium heat and stir together about 3-5 minutes. It will look like a "globby" mess and you'll be sure it's not turning out, but it will. When it forms a ball in the center of the pot, turn out and knead on a lightly floured surface. Store in an airtight container or plastic bag. Edible but not real tasty!
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533 -- CINNAMON CUT - OUT ORNAMENTS
One recipe makes approximately 15 ornaments. Do not eat these. 1 c. cinnamon
1 c. applesauce, room temperature
Cookie cutters in various shapes
Straws or toothpicks
Ribbon for ties
Mix together the cinnamon and applesauce until smooth. Turn out onto a surface sprinkled with cinnamon and roll out to 1/4 inch thickness or more. Using cookie cutters, cut out desired shapes. Use the straws or toothpicks to make holes for hanging. Line a cookie tin with wax paper. Carefully transfer ornaments to cookie tin. Let air dry 3 or 4 days turning often and carefully. When completely dry, thread narrow ribbon through hole for hanging. If you want to enhance the cinnamon smell, sprinkle ornaments with a few drops of cinnamon oil. The ornaments can be kept indefinately, just store in Ziploc bag.
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534 -- PASTE
1 c. flour
3 c. water
1 tsp. benzoate of soda or salisylic
acid
Vegetable coloring
Prepare as for starch and boil for five minutes.
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535 -- FINGER PAINT
1 qt. boiling water
3/4 c. soap flakes
1 tsp. glycerine
3/4 c. laundry starch
A few drops of clove or wintergreen
oil
Poster paint of desired color
Moisten starch, pour into boiling water. Stir until thick and smooth. Remove from heat and add soap flakes. Stir until dissolved. Add starch mixture to color while still warm. Add oil of cloves or wintergreen to keep it fresh. Add glycerine after mixture cools. Paint on a glazed surface (shelf paper).
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536 -- BUBBLE SOLUTION
1/3 c. dish soap or baby shampoo
1 1/4 c. water
2 tsp. sugar
1 drop food coloring
Combine ingredients, use with store bought wand or shape hanger or wire into circle with hand, dip and blow!
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537 -- HOMEMADE SILLY PUTTY
2 parts Elmer's white glue
1 part Sta-Flo liquid starch
Mix well. Putty must dry a bit before it is workable. It may be necessary to add a bit more glue or starch, you will have to experiment. Store in an air tight container. Homemade Silly Putty has the same nasty characteristics of commercial Silly Putty. Beware of contact with clothes and carpet. Putty doesn't bounce or pick up pictures, but it makes a gooey delight your kids will love.
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538 -- NO COOK PASTE
A handful of flour
Water
A pinch of salt
Gradually add water to flour and mix until gooey. Add salt. This recipe can also be used as a quickie finger paint by adding some food coloring and working it on heavy paper or cardboard. Also works well as a paper mache paste.
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539 -- LIBRARY PASTE
1 c. flour
1 c. sugar
1 tsp. alum
4 c. water
Oil of cloves or wintergreen
Mix ingredients in a saucepan. Cook until clear and thick. Add 30 drops oil of cloves or winter green and store in a covered container. (If you can't find alum at the grocery store, it is available at the drugstore.)
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540 -- FINGER PAINTS
3 tbsp. sugar
1/2 c. cornstarch
2 c. cold water
Food coloring
Pinch of detergent
Mix sugar and cornstarch in a pot. Add water. Cook over low heat, stirring constantly until well blended. Divide into small containers (small margarine tubs work well). Add food coloring to each, plus a pinch of detergent for easier clean up. Stir, cool and store tightly covered. Plus a pinch of detergent facilitates clean up.
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***
***
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1 1/2 c. flour
1/2 c. salt
1/2 c. water
Food coloring
1/4 c. vegetable oil or a few drops
of liquid detergent
Mix the flour and salt together in a bowl. Slowly add the water, oil and food coloring. Knead the dough well and shape into several small balls. Store the dough in a tightly closed container or plastic bag and keep in the refrigerator. This is an excellent recipe for those many school projects where the students need to "build" a model.
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532 -- PLAY - DOUGH (STOVE TOP RECIPE)
ix in medium pot:
1 c. white flour
1/4 c. salt
2 tbsp. cream of tartar
ombine and add:
1 c. water
2 tsp. vegetable food coloring
1 tbsp. oil
Cook over medium heat and stir together about 3-5 minutes. It will look like a "globby" mess and you'll be sure it's not turning out, but it will. When it forms a ball in the center of the pot, turn out and knead on a lightly floured surface. Store in an airtight container or plastic bag. Edible but not real tasty!
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533 -- CINNAMON CUT - OUT ORNAMENTS
One recipe makes approximately 15 ornaments. Do not eat these. 1 c. cinnamon
1 c. applesauce, room temperature
Cookie cutters in various shapes
Straws or toothpicks
Ribbon for ties
Mix together the cinnamon and applesauce until smooth. Turn out onto a surface sprinkled with cinnamon and roll out to 1/4 inch thickness or more. Using cookie cutters, cut out desired shapes. Use the straws or toothpicks to make holes for hanging. Line a cookie tin with wax paper. Carefully transfer ornaments to cookie tin. Let air dry 3 or 4 days turning often and carefully. When completely dry, thread narrow ribbon through hole for hanging. If you want to enhance the cinnamon smell, sprinkle ornaments with a few drops of cinnamon oil. The ornaments can be kept indefinately, just store in Ziploc bag.
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534 -- PASTE
1 c. flour
3 c. water
1 tsp. benzoate of soda or salisylic
acid
Vegetable coloring
Prepare as for starch and boil for five minutes.
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535 -- FINGER PAINT
1 qt. boiling water
3/4 c. soap flakes
1 tsp. glycerine
3/4 c. laundry starch
A few drops of clove or wintergreen
oil
Poster paint of desired color
Moisten starch, pour into boiling water. Stir until thick and smooth. Remove from heat and add soap flakes. Stir until dissolved. Add starch mixture to color while still warm. Add oil of cloves or wintergreen to keep it fresh. Add glycerine after mixture cools. Paint on a glazed surface (shelf paper).
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1/3 c. dish soap or baby shampoo
1 1/4 c. water
2 tsp. sugar
1 drop food coloring
Combine ingredients, use with store bought wand or shape hanger or wire into circle with hand, dip and blow!
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537 -- HOMEMADE SILLY PUTTY
2 parts Elmer's white glue
1 part Sta-Flo liquid starch
Mix well. Putty must dry a bit before it is workable. It may be necessary to add a bit more glue or starch, you will have to experiment. Store in an air tight container. Homemade Silly Putty has the same nasty characteristics of commercial Silly Putty. Beware of contact with clothes and carpet. Putty doesn't bounce or pick up pictures, but it makes a gooey delight your kids will love.
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538 -- NO COOK PASTE
A handful of flour
Water
A pinch of salt
Gradually add water to flour and mix until gooey. Add salt. This recipe can also be used as a quickie finger paint by adding some food coloring and working it on heavy paper or cardboard. Also works well as a paper mache paste.
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539 -- LIBRARY PASTE
1 c. flour
1 c. sugar
1 tsp. alum
4 c. water
Oil of cloves or wintergreen
Mix ingredients in a saucepan. Cook until clear and thick. Add 30 drops oil of cloves or winter green and store in a covered container. (If you can't find alum at the grocery store, it is available at the drugstore.)
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540 -- FINGER PAINTS
3 tbsp. sugar
1/2 c. cornstarch
2 c. cold water
Food coloring
Pinch of detergent
Mix sugar and cornstarch in a pot. Add water. Cook over low heat, stirring constantly until well blended. Divide into small containers (small margarine tubs work well). Add food coloring to each, plus a pinch of detergent for easier clean up. Stir, cool and store tightly covered. Plus a pinch of detergent facilitates clean up.
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Ah! This is a long list! I'd like to bail and go back to the top of this page!
541 -- FINGER PAINTS
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 a saucepan. Pour in the boiling water and cook over low heat until shiny. Remove from the heat and add soap and glycerine. Divide the portions and add different food coloring.
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542 -- SOAPY FINGER PAINTS
Beat warm water into Lux or Ivory Flakes to desired consistency and add paint or food coloring. If you don't wish to go the trouble to mix finger paints, add a drop of food coloring to aerosol shaving soap and let your child do his thing on a cookie sheet.
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543 -- HOMEMADE PAINT
Mix 1 teaspoon water and 1 teaspoon dishwashing liquid with 1/2 teaspoon food coloring.
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544 -- INVISIBLE INKS
Use any one of the following to write your message on plain white paper. 7-Up Apple juice Milk Or mix together 1 teaspoon sugar or salt and 2 teaspoons water. After you've written your message using a cotton swab, paint brush or your finger, let it dry completely. Then have your friend hold the paper over a hot light bulb (but not too close). Your message will turn brown and then your friend can read it.
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545 -- SIDEWALK CHALK
To make 1 stick: 1/3 - 1/2 c. water Tempera paint (powdered is best) Mix in either a bowl or a zip-lock bag the plaster of Paris and powdered paint or the plaster of Paris and 1/3 cup water plus a little liquid paint. Add more water if necessary, until mixture is the consistency of pancake batter. As you mix the batter it will start to thicken and get hot. Pour into a zip-lock bag and push it to the bottom. Roll the bag up and place in a toilet paper roll to form a round stick. Let set for 24 to 48 hours, unroll bag and open up so that air can get to it. Let set another 24 hours or so (the harder it is, the longer it'll last).
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546 -- ANNE'S DOUGH BOYS
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2/3 c. water (cold)
1 tbsp. melted butter
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547 -- PASTELITOS
1/2 lb. dried apricots (other dried
fruits may be used)
1 1/2 c. water
1 c. sugar
PASTRY:
4 c. flour
1 1/2 tsp. salt
1 1/2 c. shortening
1/2 to 3/4 c. ice cold water
TOPPING:
1 1/2 tsp. sugar
1/2 tsp. cinnamon
Cook dried fruit in water in a covered saucepan until tender, about 3 hours. Add more water if needed to prevent burning. Add 1 cup sugar to pulp and cook until thick, approximately 1 hour. Mash fruit so no large chunks of fruit remain. Allow fruit to cool while preparing pastry and before spreading. Preheat oven to 400 degrees. Prepare pastry by sifting dry ingredients into bowl. Cut in shortening until mixture resembles coarse meal. Add ice water slowly until dough binds together. Divide dough in half and roll each half out, very thin, on floured surface to fit 15 1/2 x 10 1/2 inch cookie sheet. Spread fruit mixture evenly over pastry. Place second layer of pastry over fruit filling. Press edges together to seal. Sprinkle with mixture of sugar and cinnamon. Make several vent openings with knife. Bake 30 minutes. Cool and cut into 2 inch squares. 40 squares.
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548 -- BAKER'S DOUGH
4 c. flour
1 c. salt
1 1/2 c. water
Mix together until a doughy consistency. Roll out with rolling pin. Cut with cookie cutters. Place on cookie sheets. Bake at 350 degrees for 35-40 minutes.
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549 -- SIMPLE BASIC YEAST DOUGH
2 pkg. active dry yeast
1/2 c. warm (not hot) water
3/4 c. warm (not hot) milk
1/2 c. butter or margarine, melted
3/4 c. sugar
3 eggs, well beaten
1 tsp. salt
5-5 1/2 c. flour
1. Add yeast to water. Let stand a few minutes, stir to dissolve. 2. Combine milk, butter and sugar. Cool to lukewarm. Add eggs, salt and 2 cups flour; beat thoroughly. Stir in yeast mixture. Blend in remaining flour; beat 5 minutes. Do not knead. Brush with shortening. Cover and let rise until double in bulk (about 1 hour). 3. Turn out lightly floured surface. Knead 1 minute. Shape into the following Cinnamon Rolls.CINNAMON ROLLS:
Oven temperature 375 degrees. Time 20-25 minutes. Yield 2 1/2 dozen. Divide "Simple Basic Yeast Dough" into 2 equal portions. Roll into a 12 inch square, spread with 1/2 cup softened butter or margarine and sprinkle with mixture of 1/2 cup sugar and 2 teaspoons cinnamon. Roll up tightly. Seal well by pinching edges of roll together. Cut into 3/4 inch slices. Place a little apart in greased 9 x 13 inch pan. Let rise until doubled in bulk (about 30 minutes). Bake in moderately hot oven (375 degrees) 20-25 minutes or until golden brown. Frost with confectioners' glaze.
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550 -- WALNUT BUBBLE
1 loaf frozen bread dough
4 oz. pkg. butterscotch pudding (not
instant)
1/2 c. brown sugar
1/2 c. chopped nuts
1 tbsp. ground cinnamon
6 tbsp. melted margarine
Thaw dough in refrigerator overnight. Quarter loaf lengthwise; cut each quarter into 8 cubes (32 in all). Combine dry pudding, brown sugar, nuts and cinnamon; dip each cube into melted margarine then pudding mixture. Place in greased tube pan or bundt pan, 2 or 3 layers. Drizzle remaining margarine and sprinkle remaining pudding mixture over all. Cover and let rise 1 hour. Bake at 350 degrees for approximately 20 minutes. Let stand in pan 2 minutes before inverting onto plate.
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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 a saucepan. Pour in the boiling water and cook over low heat until shiny. Remove from the heat and add soap and glycerine. Divide the portions and add different food coloring.
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542 -- SOAPY FINGER PAINTS
Beat warm water into Lux or Ivory Flakes to desired consistency and add paint or food coloring. If you don't wish to go the trouble to mix finger paints, add a drop of food coloring to aerosol shaving soap and let your child do his thing on a cookie sheet.
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543 -- HOMEMADE PAINT
Mix 1 teaspoon water and 1 teaspoon dishwashing liquid with 1/2 teaspoon food coloring.
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544 -- INVISIBLE INKS
Use any one of the following to write your message on plain white paper. 7-Up Apple juice Milk Or mix together 1 teaspoon sugar or salt and 2 teaspoons water. After you've written your message using a cotton swab, paint brush or your finger, let it dry completely. Then have your friend hold the paper over a hot light bulb (but not too close). Your message will turn brown and then your friend can read it.
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545 -- SIDEWALK CHALK
To make 1 stick: 1/3 - 1/2 c. water Tempera paint (powdered is best) Mix in either a bowl or a zip-lock bag the plaster of Paris and powdered paint or the plaster of Paris and 1/3 cup water plus a little liquid paint. Add more water if necessary, until mixture is the consistency of pancake batter. As you mix the batter it will start to thicken and get hot. Pour into a zip-lock bag and push it to the bottom. Roll the bag up and place in a toilet paper roll to form a round stick. Let set for 24 to 48 hours, unroll bag and open up so that air can get to it. Let set another 24 hours or so (the harder it is, the longer it'll last).
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2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2/3 c. water (cold)
1 tbsp. melted butter
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547 -- PASTELITOS
1/2 lb. dried apricots (other dried
fruits may be used)
1 1/2 c. water
1 c. sugar
PASTRY:
4 c. flour
1 1/2 tsp. salt
1 1/2 c. shortening
1/2 to 3/4 c. ice cold water
TOPPING:
1 1/2 tsp. sugar
1/2 tsp. cinnamon
Cook dried fruit in water in a covered saucepan until tender, about 3 hours. Add more water if needed to prevent burning. Add 1 cup sugar to pulp and cook until thick, approximately 1 hour. Mash fruit so no large chunks of fruit remain. Allow fruit to cool while preparing pastry and before spreading. Preheat oven to 400 degrees. Prepare pastry by sifting dry ingredients into bowl. Cut in shortening until mixture resembles coarse meal. Add ice water slowly until dough binds together. Divide dough in half and roll each half out, very thin, on floured surface to fit 15 1/2 x 10 1/2 inch cookie sheet. Spread fruit mixture evenly over pastry. Place second layer of pastry over fruit filling. Press edges together to seal. Sprinkle with mixture of sugar and cinnamon. Make several vent openings with knife. Bake 30 minutes. Cool and cut into 2 inch squares. 40 squares.
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548 -- BAKER'S DOUGH
4 c. flour
1 c. salt
1 1/2 c. water
Mix together until a doughy consistency. Roll out with rolling pin. Cut with cookie cutters. Place on cookie sheets. Bake at 350 degrees for 35-40 minutes.
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549 -- SIMPLE BASIC YEAST DOUGH
2 pkg. active dry yeast
1/2 c. warm (not hot) water
3/4 c. warm (not hot) milk
1/2 c. butter or margarine, melted
3/4 c. sugar
3 eggs, well beaten
1 tsp. salt
5-5 1/2 c. flour
1. Add yeast to water. Let stand a few minutes, stir to dissolve. 2. Combine milk, butter and sugar. Cool to lukewarm. Add eggs, salt and 2 cups flour; beat thoroughly. Stir in yeast mixture. Blend in remaining flour; beat 5 minutes. Do not knead. Brush with shortening. Cover and let rise until double in bulk (about 1 hour). 3. Turn out lightly floured surface. Knead 1 minute. Shape into the following Cinnamon Rolls.CINNAMON ROLLS:
Oven temperature 375 degrees. Time 20-25 minutes. Yield 2 1/2 dozen. Divide "Simple Basic Yeast Dough" into 2 equal portions. Roll into a 12 inch square, spread with 1/2 cup softened butter or margarine and sprinkle with mixture of 1/2 cup sugar and 2 teaspoons cinnamon. Roll up tightly. Seal well by pinching edges of roll together. Cut into 3/4 inch slices. Place a little apart in greased 9 x 13 inch pan. Let rise until doubled in bulk (about 30 minutes). Bake in moderately hot oven (375 degrees) 20-25 minutes or until golden brown. Frost with confectioners' glaze.
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550 -- WALNUT BUBBLE
1 loaf frozen bread dough
4 oz. pkg. butterscotch pudding (not
instant)
1/2 c. brown sugar
1/2 c. chopped nuts
1 tbsp. ground cinnamon
6 tbsp. melted margarine
Thaw dough in refrigerator overnight. Quarter loaf lengthwise; cut each quarter into 8 cubes (32 in all). Combine dry pudding, brown sugar, nuts and cinnamon; dip each cube into melted margarine then pudding mixture. Place in greased tube pan or bundt pan, 2 or 3 layers. Drizzle remaining margarine and sprinkle remaining pudding mixture over all. Cover and let rise 1 hour. Bake at 350 degrees for approximately 20 minutes. Let stand in pan 2 minutes before inverting onto plate.
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551 -- SWEET DOUGH
2 c. milk
4 tsp. salt
1 1/2 c. sugar
1/2 c. cooking oil
5 well beaten eggs
1 c. water
4 pkg. dry yeast
12 or so c. flour
Scald milk. Pour over salt, sugar and shortening. Cool to lukewarm. Add beaten eggs and yeast soaked in a cup of water at 115 degrees. Stir in flour using only enough so dough can be kneaded. Grease dough, cover and let rise until double. Knead down and when doubled again, make into rolls, buns, and coffee cake. Let rise again and bake at 350 degrees for 15-20 minutes.
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552 -- BASIC SWEET DOUGH
Add: 2 eggs 1 1/2 tsp. salt 1/4 c. sugar 1/4 c. shortening 4 to 4 1/2 c. sifted flour Turn out on floured board and knead into smooth, elastic dough. Let rise until double in size (about 1 hour). Punch down and let rest 5 to 10 minutes, covered. Shape into rolls or coffee cakes. Let rise in pan until doubled. Plain rolls may be baked at 375 degrees about 25 minutes. Makes 24 rolls. Note: In yeast doughs, instead of scalding the milk, you may use half evaporated milk and half warm water, if you wish.
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553 -- PASTELITOS DE BODA
3/4 c. butter, room temp.
1/2 c. confectioners' sugar
2 tsp. vanilla
2 c. sifted all-purpose flour
1/4 tsp. salt
1 c. finely chopped walnuts
1/4 c. heavy cream
Confectioners' sugar (sprinkled)
Cream together butter and sugar; add vanilla. Add flour, salt and nuts. Add creamy; knead lightly. Form into a roll 2 1/2 inches in diameter; roll up in plastic wrap. Chill several hours or overnight. With sharp knife, cut in 1/4 inch slices. Place on ungreased cookie sheets; bake at 375 degrees for 15 minutes or until delicately browned around edges. Remove to wire cooling rack. While still hot, roll in or sprinkle with confectioners' sugar. Good served with hot chocolate. Yield: about 3 dozen.
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554 -- BASIC DOUGH
1 c. butter or margarine, softened
1 1/2 c. confectioners' sugar
1 egg
1 tsp. vanilla
2 1/2 c. Gold Medal flour*
Mix butter, sugar, egg and vanilla thoroughly. Blend in flour. Divide dough in half.GERMAN LOVE COOKIES:
To 1/2 Basic Dough (above), mix in: 1/4 c. dark molasses 1/2 tsp. grated lemon peel 1/2 tsp. each cinnamon, cloves, allspice & nutmeg Cover, chill at least 2 hours. Heat oven to 375 degrees. Roll dough 1/4 inch thick on well-floured cloth-covered board. Cut into rectangles, 2 1/2 x 1 1/2 inches. Bake on ungreased baking sheet 10 to 12 minutes or until no imprint remains when lightly touched with finger. While warm, brush cookies with Lemon Glaze, blend: 1 tbsp. lemon juice 1 1/2 tsp. water Few drops food color, if desired Makes about 2 1/2 dozen.SWEDISH RUBY DROPS:
Heat oven to 375 degrees. Shape 1/2 Basic Dough (above) by rounded teaspoonfuls into balls. If desired, roll balls in colored sugars or dip in slightly beaten egg white and roll in finely chopped nuts. Place 1 inch apart on ungreased baking sheet; press thumb deeply into center of each. Bake 10 to 12 minutes or until set but not brown. Cool. Fill thumbprint with favorite jelly. Makes about 3 dozen.NORWEGIAN WREATHS:
Heat oven to 375 degrees. To 1/2 Basic Dough (above), mix in 1 teaspoon grated orange peel. Shape dough by rounded teaspoonfuls into pencil-like strips about 5 inches long. Form each strip into a circle, overlapping 1/2 inch at each end. Brush tops lightly with slightly beaten egg white; sprinkle with granulated sugar. Press bits of red candied cherries on center of overlap for holly berries; add little leaves of green candied cherries or citron. Bake on ungreased baking sheet 8 to 10 minutes or until set but not brown. Immediately remove from baking sheet. Makes about 3 dozen.
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555 -- HELPERS' FUN
Mom makes her favorite sugar or drop cookie recipe. Spoons out on waxed paper. Then she lets me press into circles and place on cookie sheet. The best is creating decorative cookies from sprinkles, Hershey drops or peanut butter drops, red hots, etc. that mom puts in bowls and I have all the fun. After she cooks them, I serve (or share with those who are ill) and enjoy my masterpieces.
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556 -- PASTEL PATTIES
1/2 c. Karo light corn syrup
1/3 c. margarine
1 tsp. vanilla
1/2 tsp. salt
1 lb. confectioners' sugar
Beat Karo syrup with margarine, vanilla, and salt. Mix in confectioners' sugar. Knead until smooth. Tint with food color. Shape into 1 1/2 inch patties; top with nut halves.
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557 -- HERMAN DOUGH STARTER
2 c. flour
2 c. warm water
1 env. (1/4 oz.) active dry yeast
Let Herman incubate overnight in a loosely covered container in a warm place. The next day add 1/2 cup sugar, 1 cup milk and 1 cup flour and stir with a wooden spoon. Then refrigerate and stir at least once a day. On the fifth day feed him again. At the end of 10 days give a cup to a friend, keep a cup and feed it and use remaining two cups to make coffee cake, crumpets, cake, oatmeal cookies or even blueberry pancakes. Or you could experiment and make pizza dough. If you can't use Herman on the 10th day, feed him a teaspoon sugar, then use the next day. Whole wheat flour may be used also.HERMAN FOOD:
1 c. flour
1 c. milk
1/2 c. sugar
Mix flour, milk and sugar; makes one batch of Herman Food. Mix food with Herman Starter (the mixture will be lumpy). Cover bowl loosely with plastic wrap and store in refrigerator. Stir daily. On fifth day feed again.
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558 -- SUMMER PASTELS
2 c. soft butter
2 c. sifted confectioners' sugar
4 1/2 c. Gold Medal flour
1/2 tsp. salt
Mix butter, sugar and salt thoroughly. Measure flour by dip-level- pour method. Add flour and blend with hands. If dough is dry, add 1 to 2 tablespoons milk. Divide dough into thirds. Add 9 different food coloring and flavoring from variations listed below to each third. Mold into 3 long, smooth rolls, about 2 inches in diameter. Place on waxed paper and roll in trim. Wrap tightly and chill until stiff (several hours or overnight). Heat oven to 375 degrees. Slice cookies 1/8 inch thick. Place on ungreased baking sheet. Bake 7 to 9 minutes. Do not brown. Makes about 10 dozen.GREEN COOKIES:
Add 2 tablespoons grated lemon rind and few drops of green food coloring. Roll in nonparellels.PINK COOKIES:
1/2 to 1 tsp. peppermint flavoring
Few drops red food coloring
Roll in red crystal sugar.CHOCOLATE:
Add 2 squares semi-sweet chocolate (2 ounce) melted. Roll in chocolate shot.YELLOW:
Add 2 tablespoons grated orange rind, few drops yellow food coloring. Roll in chopped nuts.
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559 -- COLD DOUGH
8 c. flour
8 egg yolks
1 lb. butter or oleo
1 lb. Crisco
1 pt. sour cream
1 lg. yeast
Dissolve yeast in 1/2 cup warm water. Mix everything together and put in refrigerator overnight or at least 8 to 9 hours. Roll a little at a time on flour and sugar, more sugar. Bake on ungreased pans until brown at 375 degrees about 15 to 20 minutes. Use filling of your choice.
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560 -- COLD DOUGH
10 c. sifted flour
1 tsp. salt
1 lb. butter
1 lb. Crisco
8 egg yolks
1 lg. yeast, 1/4 c. water, dilute
1 pt. sour cream
Mix as for cold dough (dry ingredients, butter, Crisco, eggs, yeast, sour cream). Chill overnight. Roll out dough in granulated sugar. Bake at 350 degrees for 15 to 20 minutes.FILLING:
1 c. milk
1/2 stick butter
Heat together. Sugar to taste (1 c.) Add more milk to get moist enough (about 1/2 cup more).
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2 c. milk
4 tsp. salt
1 1/2 c. sugar
1/2 c. cooking oil
5 well beaten eggs
1 c. water
4 pkg. dry yeast
12 or so c. flour
Scald milk. Pour over salt, sugar and shortening. Cool to lukewarm. Add beaten eggs and yeast soaked in a cup of water at 115 degrees. Stir in flour using only enough so dough can be kneaded. Grease dough, cover and let rise until double. Knead down and when doubled again, make into rolls, buns, and coffee cake. Let rise again and bake at 350 degrees for 15-20 minutes.
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552 -- BASIC SWEET DOUGH
Add: 2 eggs 1 1/2 tsp. salt 1/4 c. sugar 1/4 c. shortening 4 to 4 1/2 c. sifted flour Turn out on floured board and knead into smooth, elastic dough. Let rise until double in size (about 1 hour). Punch down and let rest 5 to 10 minutes, covered. Shape into rolls or coffee cakes. Let rise in pan until doubled. Plain rolls may be baked at 375 degrees about 25 minutes. Makes 24 rolls. Note: In yeast doughs, instead of scalding the milk, you may use half evaporated milk and half warm water, if you wish.
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553 -- PASTELITOS DE BODA
3/4 c. butter, room temp.
1/2 c. confectioners' sugar
2 tsp. vanilla
2 c. sifted all-purpose flour
1/4 tsp. salt
1 c. finely chopped walnuts
1/4 c. heavy cream
Confectioners' sugar (sprinkled)
Cream together butter and sugar; add vanilla. Add flour, salt and nuts. Add creamy; knead lightly. Form into a roll 2 1/2 inches in diameter; roll up in plastic wrap. Chill several hours or overnight. With sharp knife, cut in 1/4 inch slices. Place on ungreased cookie sheets; bake at 375 degrees for 15 minutes or until delicately browned around edges. Remove to wire cooling rack. While still hot, roll in or sprinkle with confectioners' sugar. Good served with hot chocolate. Yield: about 3 dozen.
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554 -- BASIC DOUGH
1 c. butter or margarine, softened
1 1/2 c. confectioners' sugar
1 egg
1 tsp. vanilla
2 1/2 c. Gold Medal flour*
Mix butter, sugar, egg and vanilla thoroughly. Blend in flour. Divide dough in half.GERMAN LOVE COOKIES:
To 1/2 Basic Dough (above), mix in: 1/4 c. dark molasses 1/2 tsp. grated lemon peel 1/2 tsp. each cinnamon, cloves, allspice & nutmeg Cover, chill at least 2 hours. Heat oven to 375 degrees. Roll dough 1/4 inch thick on well-floured cloth-covered board. Cut into rectangles, 2 1/2 x 1 1/2 inches. Bake on ungreased baking sheet 10 to 12 minutes or until no imprint remains when lightly touched with finger. While warm, brush cookies with Lemon Glaze, blend: 1 tbsp. lemon juice 1 1/2 tsp. water Few drops food color, if desired Makes about 2 1/2 dozen.SWEDISH RUBY DROPS:
Heat oven to 375 degrees. Shape 1/2 Basic Dough (above) by rounded teaspoonfuls into balls. If desired, roll balls in colored sugars or dip in slightly beaten egg white and roll in finely chopped nuts. Place 1 inch apart on ungreased baking sheet; press thumb deeply into center of each. Bake 10 to 12 minutes or until set but not brown. Cool. Fill thumbprint with favorite jelly. Makes about 3 dozen.NORWEGIAN WREATHS:
Heat oven to 375 degrees. To 1/2 Basic Dough (above), mix in 1 teaspoon grated orange peel. Shape dough by rounded teaspoonfuls into pencil-like strips about 5 inches long. Form each strip into a circle, overlapping 1/2 inch at each end. Brush tops lightly with slightly beaten egg white; sprinkle with granulated sugar. Press bits of red candied cherries on center of overlap for holly berries; add little leaves of green candied cherries or citron. Bake on ungreased baking sheet 8 to 10 minutes or until set but not brown. Immediately remove from baking sheet. Makes about 3 dozen.
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555 -- HELPERS' FUN
Mom makes her favorite sugar or drop cookie recipe. Spoons out on waxed paper. Then she lets me press into circles and place on cookie sheet. The best is creating decorative cookies from sprinkles, Hershey drops or peanut butter drops, red hots, etc. that mom puts in bowls and I have all the fun. After she cooks them, I serve (or share with those who are ill) and enjoy my masterpieces.
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1/2 c. Karo light corn syrup
1/3 c. margarine
1 tsp. vanilla
1/2 tsp. salt
1 lb. confectioners' sugar
Beat Karo syrup with margarine, vanilla, and salt. Mix in confectioners' sugar. Knead until smooth. Tint with food color. Shape into 1 1/2 inch patties; top with nut halves.
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557 -- HERMAN DOUGH STARTER
2 c. flour
2 c. warm water
1 env. (1/4 oz.) active dry yeast
Let Herman incubate overnight in a loosely covered container in a warm place. The next day add 1/2 cup sugar, 1 cup milk and 1 cup flour and stir with a wooden spoon. Then refrigerate and stir at least once a day. On the fifth day feed him again. At the end of 10 days give a cup to a friend, keep a cup and feed it and use remaining two cups to make coffee cake, crumpets, cake, oatmeal cookies or even blueberry pancakes. Or you could experiment and make pizza dough. If you can't use Herman on the 10th day, feed him a teaspoon sugar, then use the next day. Whole wheat flour may be used also.HERMAN FOOD:
1 c. flour
1 c. milk
1/2 c. sugar
Mix flour, milk and sugar; makes one batch of Herman Food. Mix food with Herman Starter (the mixture will be lumpy). Cover bowl loosely with plastic wrap and store in refrigerator. Stir daily. On fifth day feed again.
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558 -- SUMMER PASTELS
2 c. soft butter
2 c. sifted confectioners' sugar
4 1/2 c. Gold Medal flour
1/2 tsp. salt
Mix butter, sugar and salt thoroughly. Measure flour by dip-level- pour method. Add flour and blend with hands. If dough is dry, add 1 to 2 tablespoons milk. Divide dough into thirds. Add 9 different food coloring and flavoring from variations listed below to each third. Mold into 3 long, smooth rolls, about 2 inches in diameter. Place on waxed paper and roll in trim. Wrap tightly and chill until stiff (several hours or overnight). Heat oven to 375 degrees. Slice cookies 1/8 inch thick. Place on ungreased baking sheet. Bake 7 to 9 minutes. Do not brown. Makes about 10 dozen.GREEN COOKIES:
Add 2 tablespoons grated lemon rind and few drops of green food coloring. Roll in nonparellels.PINK COOKIES:
1/2 to 1 tsp. peppermint flavoring
Few drops red food coloring
Roll in red crystal sugar.CHOCOLATE:
Add 2 squares semi-sweet chocolate (2 ounce) melted. Roll in chocolate shot.YELLOW:
Add 2 tablespoons grated orange rind, few drops yellow food coloring. Roll in chopped nuts.
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559 -- COLD DOUGH
8 c. flour
8 egg yolks
1 lb. butter or oleo
1 lb. Crisco
1 pt. sour cream
1 lg. yeast
Dissolve yeast in 1/2 cup warm water. Mix everything together and put in refrigerator overnight or at least 8 to 9 hours. Roll a little at a time on flour and sugar, more sugar. Bake on ungreased pans until brown at 375 degrees about 15 to 20 minutes. Use filling of your choice.
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560 -- COLD DOUGH
10 c. sifted flour
1 tsp. salt
1 lb. butter
1 lb. Crisco
8 egg yolks
1 lg. yeast, 1/4 c. water, dilute
1 pt. sour cream
Mix as for cold dough (dry ingredients, butter, Crisco, eggs, yeast, sour cream). Chill overnight. Roll out dough in granulated sugar. Bake at 350 degrees for 15 to 20 minutes.FILLING:
1 c. milk
1/2 stick butter
Heat together. Sugar to taste (1 c.) Add more milk to get moist enough (about 1/2 cup more).
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Ah! This is a long list! I'd like to bail and go back to the top of this page!
561 -- PASTEL DE COCA
1 Caja de Yellow cake mix
1 Caja de pudding instantaneo
(chocolate)
1 1/3 taza de coca
4 huevos
2/3 taza de aceite (vegetal)
Engrasar y harinar un molde. Mientras revuelve todos los ingredientes con una batidora. Heche esto en el molde preparado y lo pone a hornear a 350 grados por 45 minutes. BETUN:
6 cucharadas de coca
2 cucharadas de cocoa
1 barra de mantequilla o margarina
1 caja de azucar glas (conf. sugar)
1 taza de nueces picadas
Calentar la coca hasta hervir. Remover del fuego y agregue azucar glas y cocoa. Revuelva bien y agregue las nueces. Ponga encima del pastel cuando todavia este caliente.
------------------------
562 -- PASTELITOS DE BOMBONES
50 bombones
1/2 barra de mantequilla
5 tazas de rice crispies (maizoro)
Derretir mantequilla y agregar los 50 bombones meneando constantemente; saque del fuego y agreguele las 5 tazas del rice crispies (maizoro). Vaciar esto en un molde cuadrado y dejarlo por 15 minutes. No lo toque porque esta muy pegajoso. Cuando pasen los 15 minutos, lo extiende a las orillas, lo corta en cuadritos y lo deja por dos horas; despues que pase este tiempo, puede comerse.
------------------------
563 -- PASTEL DE ZANAHORIA
1 taza de zanahoria rallada
1 1/2 taza de aceite (Wesson)
4 huevos
2 tazas de azucar
3 tazas de harina
3 cucharaditas de canela
2 cucharaditas de polvo de hornear
2 cucharaditas de baking soda
1/2 cucharadita de sal
EXTRA:
1 bote de 8 oz. pina partida (crushed)
1 taza de nueces en pedazos
1 taza de pasas
Revolver los cuatro primeros ingredientes, luego agregue los demas batiendo bien con la batidora. Despues agregue los extra ingredientes pero estos no los bata con la batidora sino que los revuelva nada mas. Cocine por 1 hora y 15 min. a 350 grados.BETUN (FROSTING):
1 caja de azucar glas (powder sugar)
1 barra de mantequilla
1 (8 oz.) queso Philadelphia cream
cheese
Batir bien y agregar arriba del pastel cuando este completamente frio.
------------------------
564 -- PASTEL DE PINA
6 oz. de mantequilla
1 taza de azucar
3 1/2 taza de harina (cernir 3 veces
antes de medir)
5 huevos
1 cucharada de royal
1/4 cucharadita de sal
1 1/2 taza de pina envasada cortada
en trocitos
1 taza de jugo de pina
Manera de prepararse: Prepare 2 moldes engrasandolos y rociar con harina Cernir harina, royal y sal. En la batidora a velocidad med. cremar la mantequilla y agregar el azucar, poco a poco agregar los huevos 1 a 1 batiendo bien despues de cada uno, agregar la pina y batir bien. Poner los ingredientes secos con el jugo. Bata solamente lo necesario. Si bate mucho la pasta queda dura. Hornear en el horno precalentado a 350 durante 25 o 30 minutos.
------------------------
565 -- BASIC DOUGH
1/2 c. butter or margarine
1/2 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
3 c. flour
1/2 tsp. salt
3 tsp. cream of tartar
2 tsp. soda
1 tsp. vanilla
12 oz. chocolate chips, peanuts,
raisins, or M&M's
Cream butter, shortening, and sugar. Add eggs, then add dry ingredients, vanilla, and chips. Bake at 350 degrees for 8-10 minutes.
------------------------
566 -- FRIENDSHIP STARTER DOUGH
1/2 tsp. dry yeast
1 oz. warm water
1 tbsp. sugar
1 tbsp. vinegar
1/2 tsp. salt
1 c. flour
1 c. milk, room temperature
Dissolve yeast in warm water. Add all ingredients in a bowl and cover with plastic wrap. Let stand in warm place 2 days to ferment. It will become bubbly and have a sour smell. After second day, start your friendship bread or cake recipe.
------------------------
567 -- SHORTBREAD DOUGH
2 c. powdered sugar
2 c. soft butter or margarine
2 egg yolks
4 c. flour
1 c. cornstarch
In large bowl, combine powdered sugar and butter; cream well, until light and fluffy. Add egg yolks; blend well. Lightly spoon flour into measuring cup; level off. Add flour and cornstarch, stir until mixture forms a smooth dough. Shape and flavor as you desire.
------------------------
568 -- SOAP PAINT
1 c. powdered detergent
4 tbsp. liquid starch
Beat detergent and starch with rotary beater until peaks form. Tempra coloring can be added. Apply with hands, brushes or sticks.
------------------------
569 -- FINGER PAINT
1/2 c. Argo starch
1 qt. boiling water
1/2 c. Ivory flakes
1/4 c. talcum powder
Poster paint or food coloring
Soften starch in a small amount of cold water. Over medium-low heat, add boiling water stirring constantly until mixture bubbles up. Remove from heat, let cool somewhat and add Ivory flakes and powder. Stir until well mixed. Divide the portions and add different colorings. Use glazed shelf paper to paint. Wet on both sides with sponge. Turn glazed side up and smooth out bubbles before spreading on paint. Variations: 1. Beat warm water into Lux or Ivory flakes until the consistency desired; add paint or food coloring. 2. Add a drop of food coloring to aerosol shaving soap and "paint" on a cookie sheet. 3. Mix up instant pudding with water or milk and paint on cookie sheet.
------------------------
***
***
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1 Caja de Yellow cake mix
1 Caja de pudding instantaneo
(chocolate)
1 1/3 taza de coca
4 huevos
2/3 taza de aceite (vegetal)
Engrasar y harinar un molde. Mientras revuelve todos los ingredientes con una batidora. Heche esto en el molde preparado y lo pone a hornear a 350 grados por 45 minutes. BETUN:
6 cucharadas de coca
2 cucharadas de cocoa
1 barra de mantequilla o margarina
1 caja de azucar glas (conf. sugar)
1 taza de nueces picadas
Calentar la coca hasta hervir. Remover del fuego y agregue azucar glas y cocoa. Revuelva bien y agregue las nueces. Ponga encima del pastel cuando todavia este caliente.
------------------------
562 -- PASTELITOS DE BOMBONES
50 bombones
1/2 barra de mantequilla
5 tazas de rice crispies (maizoro)
Derretir mantequilla y agregar los 50 bombones meneando constantemente; saque del fuego y agreguele las 5 tazas del rice crispies (maizoro). Vaciar esto en un molde cuadrado y dejarlo por 15 minutes. No lo toque porque esta muy pegajoso. Cuando pasen los 15 minutos, lo extiende a las orillas, lo corta en cuadritos y lo deja por dos horas; despues que pase este tiempo, puede comerse.
------------------------
563 -- PASTEL DE ZANAHORIA
1 taza de zanahoria rallada
1 1/2 taza de aceite (Wesson)
4 huevos
2 tazas de azucar
3 tazas de harina
3 cucharaditas de canela
2 cucharaditas de polvo de hornear
2 cucharaditas de baking soda
1/2 cucharadita de sal
EXTRA:
1 bote de 8 oz. pina partida (crushed)
1 taza de nueces en pedazos
1 taza de pasas
Revolver los cuatro primeros ingredientes, luego agregue los demas batiendo bien con la batidora. Despues agregue los extra ingredientes pero estos no los bata con la batidora sino que los revuelva nada mas. Cocine por 1 hora y 15 min. a 350 grados.BETUN (FROSTING):
1 caja de azucar glas (powder sugar)
1 barra de mantequilla
1 (8 oz.) queso Philadelphia cream
cheese
Batir bien y agregar arriba del pastel cuando este completamente frio.
------------------------
564 -- PASTEL DE PINA
6 oz. de mantequilla
1 taza de azucar
3 1/2 taza de harina (cernir 3 veces
antes de medir)
5 huevos
1 cucharada de royal
1/4 cucharadita de sal
1 1/2 taza de pina envasada cortada
en trocitos
1 taza de jugo de pina
Manera de prepararse: Prepare 2 moldes engrasandolos y rociar con harina Cernir harina, royal y sal. En la batidora a velocidad med. cremar la mantequilla y agregar el azucar, poco a poco agregar los huevos 1 a 1 batiendo bien despues de cada uno, agregar la pina y batir bien. Poner los ingredientes secos con el jugo. Bata solamente lo necesario. Si bate mucho la pasta queda dura. Hornear en el horno precalentado a 350 durante 25 o 30 minutos.
------------------------
565 -- BASIC DOUGH
1/2 c. butter or margarine
1/2 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
3 c. flour
1/2 tsp. salt
3 tsp. cream of tartar
2 tsp. soda
1 tsp. vanilla
12 oz. chocolate chips, peanuts,
raisins, or M&M's
Cream butter, shortening, and sugar. Add eggs, then add dry ingredients, vanilla, and chips. Bake at 350 degrees for 8-10 minutes.
------------------------
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1/2 tsp. dry yeast
1 oz. warm water
1 tbsp. sugar
1 tbsp. vinegar
1/2 tsp. salt
1 c. flour
1 c. milk, room temperature
Dissolve yeast in warm water. Add all ingredients in a bowl and cover with plastic wrap. Let stand in warm place 2 days to ferment. It will become bubbly and have a sour smell. After second day, start your friendship bread or cake recipe.
------------------------
567 -- SHORTBREAD DOUGH
2 c. powdered sugar
2 c. soft butter or margarine
2 egg yolks
4 c. flour
1 c. cornstarch
In large bowl, combine powdered sugar and butter; cream well, until light and fluffy. Add egg yolks; blend well. Lightly spoon flour into measuring cup; level off. Add flour and cornstarch, stir until mixture forms a smooth dough. Shape and flavor as you desire.
------------------------
568 -- SOAP PAINT
1 c. powdered detergent
4 tbsp. liquid starch
Beat detergent and starch with rotary beater until peaks form. Tempra coloring can be added. Apply with hands, brushes or sticks.
------------------------
569 -- FINGER PAINT
1/2 c. Argo starch
1 qt. boiling water
1/2 c. Ivory flakes
1/4 c. talcum powder
Poster paint or food coloring
Soften starch in a small amount of cold water. Over medium-low heat, add boiling water stirring constantly until mixture bubbles up. Remove from heat, let cool somewhat and add Ivory flakes and powder. Stir until well mixed. Divide the portions and add different colorings. Use glazed shelf paper to paint. Wet on both sides with sponge. Turn glazed side up and smooth out bubbles before spreading on paint. Variations: 1. Beat warm water into Lux or Ivory flakes until the consistency desired; add paint or food coloring. 2. Add a drop of food coloring to aerosol shaving soap and "paint" on a cookie sheet. 3. Mix up instant pudding with water or milk and paint on cookie sheet.
------------------------
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Ah! This is a long list! I'd like to bail and go back to the top of this page!
570 -- CINNAMON ORNAMENTS
3/4 c. ground cinnamon
1 tbsp. ground allspice
1 tbsp. ground cloves
1 c. applesauce
1/4 inch satin ribbon
Toothpick or straw
Combine spices blending well. Stir in applesauce. Mixture will be stiff. Roll out 1/4 inch thick on ungreased cookie sheet. Cut out shapes. Using a toothpick or straw make a hole in the top of shape. Air dry about 5 days at room temperature or dry in warm oven for 3 hours. Can be painted with acrylic paint when dry. Hang with a pretty ribbon.
------------------------
571 -- SCENTED CINNAMON ORNAMENTS
4 oz. can cinnamon, approximately 1 c.
1 tbsp. cloves
1 tbsp. nutmeg
3/4 c. applesauce
2 tbsp. white glue
In medium bowl combine cinnamon. cloves, and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands 2-3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide into 4 portions. Roll out each dough portion to 1/4 inch thickness. Cut dough with cookie cutters of desired shapes. Using straw or toothpick. Make a small hole in top of ornament. Place cut outs on wire racks and allow to dry at room temperature for several days. Thread ribbon through hole in ornament. DO NOT EAT. About 32 (2 inch) ornaments.
------------------------
572 -- GLUE OR PASTE
1 tbsp. cornstarch
1 tbsp. white flour
Soften and blend with 2 tablespoons cold water. Add 1/2 cup boiling water and stir well. Then put on low heat and stir constantly until thick. If you feel its too thick when cool add a little cold water and stir. Makes a good 1/2 cup of paste. Keeps well. Put in baby food jar to use and store in refrigerator when not in use.
------------------------
573 -- SCENTED CINNAMON ORNAMENTS
1 c. cinnamon
1 tbsp. cloves
1 tbsp. nutmeg
3/4 c. applesauce
2 tbsp. white glue
Mix together and roll out 1/8 to 1/4 inch thick. Cut with cookie cutters. Make hole in ornament with toothpick for ribbon to hand if desired. Dry ornaments on wire rack.
------------------------
574 -- CHILDREN'S BUBBLE BATH
1/2 c. liquid detergent
1 c. Epsom salt
4 or 5 drops glycerine
Few drops food coloring
Few drops fragrance
Mix together.
------------------------
575 -- CHILDREN'S PASTE
1 tsp. flour
2 tsp. cornstarch
1/4 tsp. powdered alum
3 oz. water
Mix dry ingredients. Add water slowly, stirring constantly over low heat until thick. Let cool. Keep in covered jar.
------------------------
576 -- BLENDER ALMOND PASTE
1/2 c. orange juice
2 c. blanched almonds
1 c. sugar
Blend 1 cup almonds and sugar and orange juice until nuts are very fine. Blend remaining almonds until very fine. Knead together, cover with dampened cheesecloth, and store in an airtight container in the refrigerator.MACAROONS (ALMOND):
1/2 lb. almond paste
1 c. sugar
3 egg whites
2 tbsp. cake flour
1/8 tsp. salt
1/3 c. confectioners' sugar
Preheat oven to 300 degrees. Cover cookie sheet with parchment or brown paper. By hand or the food processor, soften the paste. Gradually blend in granulated sugar and egg whites. Mix in confectioners' sugar, flour and salt. Drop by teaspoon fulls onto paper covered sheets. Cover and let stand 30 minutes. Bake 25 minutes. Lay the paper linings on a damp cloth, cool and peel off the macaroons.MAMA BROWN'S MACAROON PUDDING:
4 eggs
2 c. sugar
1 qt. sweet milk
2 doz. almond macaroons
1 pkg. plain gelatin
Heat milk in a double boiler. Add egg yolks to milk. Mix gelatin and pour into hot mixture. Beat egg whites until stiff. Pour over egg mixture. Crumble macaroons into flat dish, pour hot mixture over this. Let congeal and serve with whipped cream.
------------------------
577 -- DOUGH ORNAMENTS
1 c. salt
4 c. flour
1 1/4 c. water
Mix ingredients. Roll or press out to 3/8 to 1/2 inch thick. Use cookie cutters or use your imagination to shape ornaments; poke a hole in top for a string. Pick with a toothpick to prevent uneven rising and bake at 300 degrees for 2 to 3 hours or until no longer soft. Paint with tempera or poster paints. Varnish for a high gloss.
------------------------
578 -- HOMEMADE SILLY PUTTY
2 parts white glue (Elmer's)
1 part Sta-Flo liquid starch
Mix well, let dry to become workable. Store in airtight container.
------------------------
579 -- FINGER PAINTS
3 tbsp. sugar
1/2 c. cornstarch
2 c. cold water
Mix and cook over low heat, stir until well blended. Divide into 5 parts, add food color.
------------------------
***
***
Advertisement
3/4 c. ground cinnamon
1 tbsp. ground allspice
1 tbsp. ground cloves
1 c. applesauce
1/4 inch satin ribbon
Toothpick or straw
Combine spices blending well. Stir in applesauce. Mixture will be stiff. Roll out 1/4 inch thick on ungreased cookie sheet. Cut out shapes. Using a toothpick or straw make a hole in the top of shape. Air dry about 5 days at room temperature or dry in warm oven for 3 hours. Can be painted with acrylic paint when dry. Hang with a pretty ribbon.
------------------------
571 -- SCENTED CINNAMON ORNAMENTS
4 oz. can cinnamon, approximately 1 c.
1 tbsp. cloves
1 tbsp. nutmeg
3/4 c. applesauce
2 tbsp. white glue
In medium bowl combine cinnamon. cloves, and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands 2-3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide into 4 portions. Roll out each dough portion to 1/4 inch thickness. Cut dough with cookie cutters of desired shapes. Using straw or toothpick. Make a small hole in top of ornament. Place cut outs on wire racks and allow to dry at room temperature for several days. Thread ribbon through hole in ornament. DO NOT EAT. About 32 (2 inch) ornaments.
------------------------
572 -- GLUE OR PASTE
1 tbsp. cornstarch
1 tbsp. white flour
Soften and blend with 2 tablespoons cold water. Add 1/2 cup boiling water and stir well. Then put on low heat and stir constantly until thick. If you feel its too thick when cool add a little cold water and stir. Makes a good 1/2 cup of paste. Keeps well. Put in baby food jar to use and store in refrigerator when not in use.
------------------------
573 -- SCENTED CINNAMON ORNAMENTS
1 c. cinnamon
1 tbsp. cloves
1 tbsp. nutmeg
3/4 c. applesauce
2 tbsp. white glue
Mix together and roll out 1/8 to 1/4 inch thick. Cut with cookie cutters. Make hole in ornament with toothpick for ribbon to hand if desired. Dry ornaments on wire rack.
------------------------
574 -- CHILDREN'S BUBBLE BATH
1/2 c. liquid detergent
1 c. Epsom salt
4 or 5 drops glycerine
Few drops food coloring
Few drops fragrance
Mix together.
------------------------
575 -- CHILDREN'S PASTE
1 tsp. flour
2 tsp. cornstarch
1/4 tsp. powdered alum
3 oz. water
Mix dry ingredients. Add water slowly, stirring constantly over low heat until thick. Let cool. Keep in covered jar.
------------------------
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1/2 c. orange juice
2 c. blanched almonds
1 c. sugar
Blend 1 cup almonds and sugar and orange juice until nuts are very fine. Blend remaining almonds until very fine. Knead together, cover with dampened cheesecloth, and store in an airtight container in the refrigerator.MACAROONS (ALMOND):
1/2 lb. almond paste
1 c. sugar
3 egg whites
2 tbsp. cake flour
1/8 tsp. salt
1/3 c. confectioners' sugar
Preheat oven to 300 degrees. Cover cookie sheet with parchment or brown paper. By hand or the food processor, soften the paste. Gradually blend in granulated sugar and egg whites. Mix in confectioners' sugar, flour and salt. Drop by teaspoon fulls onto paper covered sheets. Cover and let stand 30 minutes. Bake 25 minutes. Lay the paper linings on a damp cloth, cool and peel off the macaroons.MAMA BROWN'S MACAROON PUDDING:
4 eggs
2 c. sugar
1 qt. sweet milk
2 doz. almond macaroons
1 pkg. plain gelatin
Heat milk in a double boiler. Add egg yolks to milk. Mix gelatin and pour into hot mixture. Beat egg whites until stiff. Pour over egg mixture. Crumble macaroons into flat dish, pour hot mixture over this. Let congeal and serve with whipped cream.
------------------------
577 -- DOUGH ORNAMENTS
1 c. salt
4 c. flour
1 1/4 c. water
Mix ingredients. Roll or press out to 3/8 to 1/2 inch thick. Use cookie cutters or use your imagination to shape ornaments; poke a hole in top for a string. Pick with a toothpick to prevent uneven rising and bake at 300 degrees for 2 to 3 hours or until no longer soft. Paint with tempera or poster paints. Varnish for a high gloss.
------------------------
578 -- HOMEMADE SILLY PUTTY
2 parts white glue (Elmer's)
1 part Sta-Flo liquid starch
Mix well, let dry to become workable. Store in airtight container.
------------------------
579 -- FINGER PAINTS
3 tbsp. sugar
1/2 c. cornstarch
2 c. cold water
Mix and cook over low heat, stir until well blended. Divide into 5 parts, add food color.
------------------------
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Ah! This is a long list! I'd like to bail and go back to the top of this page!
580 -- CINNAMON TREE ORNAMENTS - NON EDIBLE
4 oz. cinnamon
1 tbsp. nutmeg
1 tbsp. cloves
3/4 c. applesauce (cheap)
2 tbsp. white glue
Mix and knead all ingredients. Roll out like cookies and cut into shapes with floured cutters. Air dry cutouts for 2 to 3 days. If they are to be hung, punch hole in "cookie" before it is dried. Makes 25 small cookie shapes.
------------------------
581 -- SAND DOUGH
1 c. sand, strained
3/4 c. hot water
1/2 c. cornstarch
Waxed paper
Mix ingredients in an electric skillet. Cook on a low heat setting, stirring with a long-handled wooden spoon until it has a dough-like consistency. Spoon out onto waxed paper. When it is cool, knead and mold the dough as desired. Set the finished figures out in the sun to dry.
------------------------
582 -- FINGER PAINT
3/4 c. cold water
1/2 c. cornstarch
1 envelope Knox gelatin
1/4 c. water
Combine cold water and cornstarch. Soak Knox gelatin in 1/4 cup water. Mix 2 cups hot water and the cornstarch mixture. Cook over medium heat and then blend in the gelatin. Now stir in 1/2 cup soap flakes and stir until dissolved. Cool. Divide into jars and color with food coloring. Makes 3 cups.
------------------------
583 -- PAPER PASTE
1/3 c. non self-rising wheat flour
2 tbsp. sugar
1 c. water
1/4 tsp. oil of cinnamon
1. Mix in saucepan gradually adding water, stirring vigorously to break up lumps. 2. Cook until clear (stir constantly). 3. Remove from stove. Add oil of cinnamon. Blend well. Makes 1 cup. Store in jar several weeks without refrigeration.
------------------------
584 -- FACE PAINT
1 tsp. cornstarch
1/2 tsp. water
1/2 tsp. cold cream
Food coloring
Mix until well blended. 2 drops of desired coloring.
------------------------
585 -- FINGER PAINTS
1/2 c. non self-rising wheat flour
2 c. water
1 tbsp. glycerine
1 tsp. borax for preservative
(Sm. screw top jars)
Food coloring or poster paints
Borax is toxic - omit around small children. 1. In pan mix flour, 1/2 cup water; form paste. 2. Add rest of water. Cook low heat until thick and clear, stirring constantly. 3. Let cool. Add glycerine and borax. If mix is too thick, does not spread. Add small amount of water. 4. Divide and pour into screw top jars. Add coloring, mix well. Makes 2 cups. Can double if desired. Dip shelf liner or typing water in water. Spread on washable surface. Add dab of water. Dip hands in water. Spread with hands. Make designs. Does not crack or peel.
------------------------
586 -- CLASS ROOM PASTE
1 c. non self-rising flour
1 c. sugar
1 c. water (cold)
4 c. boiling water
1 tbsp. powdered alum
1/2 tsp. oil of cinnamon
1. Combine flour and sugar in a large pot. Slowly stir in cold water to form a paste. 2. Slowly add boiling water. Stir vigorously to break up lumps. 3. Bring to boil. Stir constantly until thick and clear. 4. Remove from heat; mix well. 5. Add oil or cinnamon if paste will not be used immediately. Makes 1 1/2 quarts. Good for kids.
------------------------
587 -- THIN PASTE
1/4 c. sugar
1/4 c. non self-rising wheat flour
1/2 tsp. powdered alum
1 3/4 c. water
1/4 tsp. oil of cinnamon
1. Mix sugar, flour and alum in medium pan. 2. Gradually add 1 cup water. Break up lumps. 3. Boil until clear, stir constantly. 4. Add remaining water and oil of cinnamon. Stir until thoroughly mixed. Makes 1 pint. Spread with brush. Great for scrap books, collages, paper machie.
------------------------
588 -- BUBBLE BATH
1/2 c. Ivory Snow liquid
1/2 tsp. glycerine
6 drops food coloring
1 c. epsom salt
6 drops cologne
------------------------
589 -- CINNAMON ORNAMENTS
3/4 c. ground cinnamon
1 tbsp. allspice
2 tbsp. cloves
1 tbsp. nutmeg
1 c. applesauce
Copper wire
1/4 inch satin ribbon
Combine spices, blending well. Stir in applesauce. Mix well (mixture will be stiff). Roll out to 1/4 inch thickness on an ungreased cookie sheet. Using small or medium size cookie cutters cut dough into desired shapes. Peel away excess dough and reroll as necessary. Insert 2 inch lengths of wire, bend into horseshoe shape. Let ornaments dry uncovered 4 to 5 days. To hang cut ribbon into 10 inch lengths as needed. Fold ribbon in half. Knot ends together and pull tight. Push loop of ribbon under wire and pull knotted ends of ribbon through loop. Be sure and store in sealed plastic bags.
------------------------
***
***
Advertisement
4 oz. cinnamon
1 tbsp. nutmeg
1 tbsp. cloves
3/4 c. applesauce (cheap)
2 tbsp. white glue
Mix and knead all ingredients. Roll out like cookies and cut into shapes with floured cutters. Air dry cutouts for 2 to 3 days. If they are to be hung, punch hole in "cookie" before it is dried. Makes 25 small cookie shapes.
------------------------
581 -- SAND DOUGH
1 c. sand, strained
3/4 c. hot water
1/2 c. cornstarch
Waxed paper
Mix ingredients in an electric skillet. Cook on a low heat setting, stirring with a long-handled wooden spoon until it has a dough-like consistency. Spoon out onto waxed paper. When it is cool, knead and mold the dough as desired. Set the finished figures out in the sun to dry.
------------------------
582 -- FINGER PAINT
3/4 c. cold water
1/2 c. cornstarch
1 envelope Knox gelatin
1/4 c. water
Combine cold water and cornstarch. Soak Knox gelatin in 1/4 cup water. Mix 2 cups hot water and the cornstarch mixture. Cook over medium heat and then blend in the gelatin. Now stir in 1/2 cup soap flakes and stir until dissolved. Cool. Divide into jars and color with food coloring. Makes 3 cups.
------------------------
583 -- PAPER PASTE
1/3 c. non self-rising wheat flour
2 tbsp. sugar
1 c. water
1/4 tsp. oil of cinnamon
1. Mix in saucepan gradually adding water, stirring vigorously to break up lumps. 2. Cook until clear (stir constantly). 3. Remove from stove. Add oil of cinnamon. Blend well. Makes 1 cup. Store in jar several weeks without refrigeration.
------------------------
584 -- FACE PAINT
1 tsp. cornstarch
1/2 tsp. water
1/2 tsp. cold cream
Food coloring
Mix until well blended. 2 drops of desired coloring.
------------------------
585 -- FINGER PAINTS
1/2 c. non self-rising wheat flour
2 c. water
1 tbsp. glycerine
1 tsp. borax for preservative
(Sm. screw top jars)
Food coloring or poster paints
Borax is toxic - omit around small children. 1. In pan mix flour, 1/2 cup water; form paste. 2. Add rest of water. Cook low heat until thick and clear, stirring constantly. 3. Let cool. Add glycerine and borax. If mix is too thick, does not spread. Add small amount of water. 4. Divide and pour into screw top jars. Add coloring, mix well. Makes 2 cups. Can double if desired. Dip shelf liner or typing water in water. Spread on washable surface. Add dab of water. Dip hands in water. Spread with hands. Make designs. Does not crack or peel.
------------------------
Advertisement
1 c. non self-rising flour
1 c. sugar
1 c. water (cold)
4 c. boiling water
1 tbsp. powdered alum
1/2 tsp. oil of cinnamon
1. Combine flour and sugar in a large pot. Slowly stir in cold water to form a paste. 2. Slowly add boiling water. Stir vigorously to break up lumps. 3. Bring to boil. Stir constantly until thick and clear. 4. Remove from heat; mix well. 5. Add oil or cinnamon if paste will not be used immediately. Makes 1 1/2 quarts. Good for kids.
------------------------
587 -- THIN PASTE
1/4 c. sugar
1/4 c. non self-rising wheat flour
1/2 tsp. powdered alum
1 3/4 c. water
1/4 tsp. oil of cinnamon
1. Mix sugar, flour and alum in medium pan. 2. Gradually add 1 cup water. Break up lumps. 3. Boil until clear, stir constantly. 4. Add remaining water and oil of cinnamon. Stir until thoroughly mixed. Makes 1 pint. Spread with brush. Great for scrap books, collages, paper machie.
------------------------
588 -- BUBBLE BATH
1/2 c. Ivory Snow liquid
1/2 tsp. glycerine
6 drops food coloring
1 c. epsom salt
6 drops cologne
------------------------
589 -- CINNAMON ORNAMENTS
3/4 c. ground cinnamon
1 tbsp. allspice
2 tbsp. cloves
1 tbsp. nutmeg
1 c. applesauce
Copper wire
1/4 inch satin ribbon
Combine spices, blending well. Stir in applesauce. Mix well (mixture will be stiff). Roll out to 1/4 inch thickness on an ungreased cookie sheet. Using small or medium size cookie cutters cut dough into desired shapes. Peel away excess dough and reroll as necessary. Insert 2 inch lengths of wire, bend into horseshoe shape. Let ornaments dry uncovered 4 to 5 days. To hang cut ribbon into 10 inch lengths as needed. Fold ribbon in half. Knot ends together and pull tight. Push loop of ribbon under wire and pull knotted ends of ribbon through loop. Be sure and store in sealed plastic bags.
------------------------
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Ah! This is a long list! I'd like to bail and go back to the top of this page!
590 -- DOUGH ORNAMENTS OR BAKER'S CLAY
4 c. flour
1 c. salt
1 1/2 c. water
Cookie cutters
Drinking Straw
Yarn
Water colors or tempera paint
Glitter (opt.)
Clear fixative spray
Mix flour, salt and water together. Knead 5 minutes and shape into a ball. Roll dough on a floured surface. Cut into shapes with cookie cutters or shape into your own designs. Make a hole in the top of each ornament with a drinking straw. Bake at 350 degrees for 1 hour. Paint with water colors or tempera paint. While paint is still wet, sprinkle with glitter. When paint is dry, spray with clear fixative. Insert yarn into hole and tie into a bow. DO NOT EAT these ornaments.
------------------------
591 -- FINGER PAINT
1/2 c. flour
1/2 c. salt
Water for consistency (thick gravy)
Food coloring, as desired
------------------------
592 -- FINGER PAINT
2 c. flour
2 tsp. salt
3 c. cold water
2 c. hot water
Coloring
Mix flour and salt. Pour in 3 cups cold water gradually. Beat with mixer until smooth. Add hot water. Boil until it becomes clear. Beat until smooth. Mix with desired colors. Serves Lots of happy children.
------------------------
593 -- BAKED DOUGH ORNAMENTS
4 c. all purpose flour
1 c. salt
1 1/2 c. water
Tempera or acrylic paint
String or ribbon
Clear acrylic or varnish
Do not eat the ornament. Mix all ingredients in large bowl with your hands. Roll into a smooth ball. Roll dough 1/4" thick with rolling pin on waxed paper. If sticky, sprinkle more flour on wax paper. If sticky, sprinkle more flour on wax paper, cut out shapes with cookie cutters or table knife. Use a pencil to make a hole for a string to go through. Bake 4 to 5 minutes in microwave on high. Do one at a time. The time needed and the size/thickness can be changed for different projects. When cooled they can be painted with tempera/acrylic paint. Then spray with clear acrylic paint (or varnish) to seal out moisture. Store in cool, dry place when not being used.
------------------------
594 -- FINGER PAINT
3 tbsp. sugar
1/2 c. cornstarch
2 c. cold water
Food coloring
Mix sugar and cornstarch and then add water. Cook over low heat, stirring constantly. Divide mixture into number of colors you want. Add food coloring and a little detergent to help with cleaning.
------------------------
595 -- NO BAKE - NO EAT SCENTED ORNAMENTS
Mix 3/4 to 1 cup thick applesauce with 1 (4.12 ounce) bottle of ground cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters and make small hole for ribbon, or roll into small balls. Carefully put on rack or tray to dry. Let air dry several days, turning occasionally. Makes 12 scented ornaments.
------------------------
596 -- GREASEPAINT - FORMULA FOR MAKEUP
There are 2 basic formulas. Use a white undereye makeup stick for good overall coverage.WHITE FORMULA:
2 tsp. white shortening
5 tsp. cornstarch
1 tsp. white flour
Glycerin
Food color
Using rubber spatula, blend first 3 ingredients on a white plate to form smooth paste. Add 3 or 4 drops glycerin for a creamy consistency. The yield should be enough for a child's face. Using fingers, stroke in one direction, spreading mixture over face.BROWN FORMULA:
1 tsp. white shortening
2 1/2 tsp. unsugared cocoa
Mix as for white formula. Greasepaint can be removed easily with white shortening, cold cream or baby oil.
------------------------
597 -- FINGER PAINT
1/2 c. dry laundry detergent (white)
2 tbsp. liquid starch
Food coloring (several colors)
Combine dry detergent and liquid starch. Beat with an egg beater until thick. Add food coloring to make different colored paints. Keep in tightly covered containers (such as margarine tubs or baby food jars).
------------------------
598 -- FINGER PRINT PAINT
1/2 c. flour
1.4 c. water
1/2 c. liquid detergent or liquid
laundry starch
Food coloring or poster paint
Mix up flour and water, then add liquid detergent or starch. Add food coloring or poster paint. Now your ready to paint with. Brett says: you put your finger in it and then when your done making all you want you let it dry and when it's done drying you make faces on the circle.
------------------------
599 -- MODELING DOUGH
1 c. flour
1/4 c. salt
2 tbsp. cream of tartar
1 c. water
1 tbsp. vegetable oil
Food coloring
Mint flavoring (for scent) if desired
Mix flour, salt, cream of tartar in medium pan. Stir in water, oil, coloring and flavoring. Stir over medium heat 3 to 5 minutes until mixture forms a ball in center of pan. Store in airtight container.
------------------------
600 -- TREE ORNAMENTS
2 c. flour
1 c. salt
1 c. water
Mix ingredients, roll and cut shapes with cookie cutters. Use a straw to make a hole to hang with. Bake slow, 275 degrees. Stick with a toothpick if they swell. Bake to a golden brown. Wipe off before you paint. Can use model paint, varnish and magic marker.
------------------------
***
***
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4 c. flour
1 c. salt
1 1/2 c. water
Cookie cutters
Drinking Straw
Yarn
Water colors or tempera paint
Glitter (opt.)
Clear fixative spray
Mix flour, salt and water together. Knead 5 minutes and shape into a ball. Roll dough on a floured surface. Cut into shapes with cookie cutters or shape into your own designs. Make a hole in the top of each ornament with a drinking straw. Bake at 350 degrees for 1 hour. Paint with water colors or tempera paint. While paint is still wet, sprinkle with glitter. When paint is dry, spray with clear fixative. Insert yarn into hole and tie into a bow. DO NOT EAT these ornaments.
------------------------
591 -- FINGER PAINT
1/2 c. flour
1/2 c. salt
Water for consistency (thick gravy)
Food coloring, as desired
------------------------
592 -- FINGER PAINT
2 c. flour
2 tsp. salt
3 c. cold water
2 c. hot water
Coloring
Mix flour and salt. Pour in 3 cups cold water gradually. Beat with mixer until smooth. Add hot water. Boil until it becomes clear. Beat until smooth. Mix with desired colors. Serves Lots of happy children.
------------------------
593 -- BAKED DOUGH ORNAMENTS
4 c. all purpose flour
1 c. salt
1 1/2 c. water
Tempera or acrylic paint
String or ribbon
Clear acrylic or varnish
Do not eat the ornament. Mix all ingredients in large bowl with your hands. Roll into a smooth ball. Roll dough 1/4" thick with rolling pin on waxed paper. If sticky, sprinkle more flour on wax paper. If sticky, sprinkle more flour on wax paper, cut out shapes with cookie cutters or table knife. Use a pencil to make a hole for a string to go through. Bake 4 to 5 minutes in microwave on high. Do one at a time. The time needed and the size/thickness can be changed for different projects. When cooled they can be painted with tempera/acrylic paint. Then spray with clear acrylic paint (or varnish) to seal out moisture. Store in cool, dry place when not being used.
------------------------
594 -- FINGER PAINT
3 tbsp. sugar
1/2 c. cornstarch
2 c. cold water
Food coloring
Mix sugar and cornstarch and then add water. Cook over low heat, stirring constantly. Divide mixture into number of colors you want. Add food coloring and a little detergent to help with cleaning.
------------------------
595 -- NO BAKE - NO EAT SCENTED ORNAMENTS
Mix 3/4 to 1 cup thick applesauce with 1 (4.12 ounce) bottle of ground cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters and make small hole for ribbon, or roll into small balls. Carefully put on rack or tray to dry. Let air dry several days, turning occasionally. Makes 12 scented ornaments.
------------------------
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There are 2 basic formulas. Use a white undereye makeup stick for good overall coverage.WHITE FORMULA:
2 tsp. white shortening
5 tsp. cornstarch
1 tsp. white flour
Glycerin
Food color
Using rubber spatula, blend first 3 ingredients on a white plate to form smooth paste. Add 3 or 4 drops glycerin for a creamy consistency. The yield should be enough for a child's face. Using fingers, stroke in one direction, spreading mixture over face.BROWN FORMULA:
1 tsp. white shortening
2 1/2 tsp. unsugared cocoa
Mix as for white formula. Greasepaint can be removed easily with white shortening, cold cream or baby oil.
------------------------
597 -- FINGER PAINT
1/2 c. dry laundry detergent (white)
2 tbsp. liquid starch
Food coloring (several colors)
Combine dry detergent and liquid starch. Beat with an egg beater until thick. Add food coloring to make different colored paints. Keep in tightly covered containers (such as margarine tubs or baby food jars).
------------------------
598 -- FINGER PRINT PAINT
1/2 c. flour
1.4 c. water
1/2 c. liquid detergent or liquid
laundry starch
Food coloring or poster paint
Mix up flour and water, then add liquid detergent or starch. Add food coloring or poster paint. Now your ready to paint with. Brett says: you put your finger in it and then when your done making all you want you let it dry and when it's done drying you make faces on the circle.
------------------------
599 -- MODELING DOUGH
1 c. flour
1/4 c. salt
2 tbsp. cream of tartar
1 c. water
1 tbsp. vegetable oil
Food coloring
Mint flavoring (for scent) if desired
Mix flour, salt, cream of tartar in medium pan. Stir in water, oil, coloring and flavoring. Stir over medium heat 3 to 5 minutes until mixture forms a ball in center of pan. Store in airtight container.
------------------------
600 -- TREE ORNAMENTS
2 c. flour
1 c. salt
1 c. water
Mix ingredients, roll and cut shapes with cookie cutters. Use a straw to make a hole to hang with. Bake slow, 275 degrees. Stick with a toothpick if they swell. Bake to a golden brown. Wipe off before you paint. Can use model paint, varnish and magic marker.
------------------------
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