General Crafts

THANKSGIVING – #7

Posted on November 19, 2011. Filed under: Autumn, Candy, Chocolate, Chocolate-Mint, Comfort Foods, Crochet Patterns, Dairy, Desserts, Fun, General Crafts, Kosher Recipe, Munchies, Party Ideas, Snacks, THANKSGIVING, Thanksgiving Crafts, Thanksgiving Prayer, Thanksgiving Recipes | Tags: , , , , , , , , , , , |


The First Thanksgiving

 

We Gather Together Hymn

 

We gather together to ask the Lord’s blessing;
He chastens and hastens His will to make known.
The wicked oppressing now cease from distressing.
Sing praises to His Name; He forgets not His own.

Beside us to guide us, our God with us joining,
Ordaining, maintaining His kingdom divine;
So from the beginning the fight we were winning;
Thou, Lord, were at our side, all glory be Thine!

We all do extol Thee, Thou Leader triumphant,
And pray that Thou still our Defender will be.
Let Thy congregation escape tribulation;
Thy Name be ever praised! O Lord, make us free!

 

-Adrianus Valerius
-Theodore Baker (translator)

 

Today’s post is for those who like to craft.  We have to relax somehow and get out of the kitchen, so why not try to relax and have fun making one of these projects.  Notice, I said ONE project.  We still have baking and cooking to do! I have included a crochet pattern for a cornucopia centerpiece, a cute crocheted turkey hot pad, the cutest turkey nut bowl which is on my “must try to make” list, a gorgeous serving platter and a centerpiece that will go perfectly with the table cloth and napkin place cards that you can find at https://atzimmes.wordpress.com/2011/11/15/thanksgiving-3/ .  I even found directions on how to make Pilgrim place cards for those of you who opt not to make the table cloth and napkin place cards.  At the end of the crafting ideas I am attaching an easy recipe for Bavarian Mints.  Hope you enjoy!

 

Thanksgiving Crocheted Cornucopia

Submitted by Anonymous on Fri, 12/26/2008 – 15:10

Thanksgiving Cornucopia with Indian Corn and squash

Thanksgiving is one of my favorite holidays and I always get irritated when the stores seem to just pass it by. This year I am not going to let that happen, all this month I will be posting a different pattern every week so that you can make your very own cornucopia. We will make several different types of squash and a piece of Indian corn. Materials for the cornucopia: Size H hook, 7 inch metal craft ring, 4 oz of any shade of brown yarn & a marker

Row 1: ch 4, 7 dc in 4th ch from hook, join to form a ring Row 2: ch 3 (this does not count as 1st dc) fpdc(front post double crochet) around 1st dc and in remaing 6 dc, join to 1st fpdc. Row 3: ch 3 (this now counts as 1st dc) fpdc around 1st fpdc of previous row, *dc in top of next fpdc, fpdc in same stitch(increase made) repeat from * to * around , join. Row 4: ch 3, *fpdc in 1st fpdc, dc in next dc, around join. Row 5: ch 3, dc in same st, *fpdc around next fpdc, 2 dc in next dc * repeat from * to * around, join. Row 6: ch 3, dc in dc’s, fpdc in fpdc Row 7: ch 3, 2 dc in next dc,* fpdc in next fpdc, dc in next dc, 2 dc in next dc, repeat from * to * around, join Row 8: ch 3, dc in dc’s fpdc in fpdc. Rows 9 – 22: Repeat rows 7 & 8 having one more dc between fpdc(you will be increasing a total of 7 stitches per row) until you have 10 dc between each fpdc. Row 23-24: repeat row 6 Row 25: Place 7 inch craft ring in front of your work (crochet is closes to your body) ch 1, * insert hook into next stitch and under ring, yo (this will go over the top of the ring) pull through stitch, yo pull through both loops on hook*, repeat from * to * all the way around ring, join, ring is now attached to your horn. Edging: ch 1 , *sc in same stitch, trc in next stitch * repeat from * to * around.

Indian Corn

I’m going to tell you how this whole idea came about, I was in Walmart and I happen to pass by the beads and there it was, one little package of #345 Americana Multipony beads. For some reason I suddenly thought those are the colors of Indian corn. Then I went to the yarn to pick up some yellow and there they all were the fall colors and the ideas just flooded my little head. I started out just with the idea of Indian corn and then the rest followed, ok now you know I am not a sane person but honestly this is how most of my ideas come to me at the spur of the moment. Indian Corn 1 package of #345 Americana Multi pony beads 1 3 oz skein of Red Heart color 0220 Cornmeal Size H hook marker I picked out all the reds, oranges, and a few black beads, string them all onto your yarn before we begin, You should have 83 beads but as a safety measure I always string on 2 extra beads just incase. Do not join rounds, use a marker to mark beginning of each row. Ch 2, 3 sc in 2nd ch from hook. Row 1: 1 sc in each sc Row 2: 1 bsc (bead single crochet) in each sc Row 3: 2 bsc in each bsc, total of 6 bsc Row 4 – 14: 1 bsc in each bsc Row 15: *ch 30 sc in next sc repeat from * 5 more times, end off leaving a long tail. Wrap the long tail tightly as possible just above the last bsc row made (this gathers all the ch 30’s to look like the husk)

Striped squash

1 3 inch styrofoam ball or batting for stuffing size I double ended hook 1 3 oz skein of Red Heart color 0391 Artichoke 1 3 oz skein of Red Heart color 0313 Aran starting with artichoke, ch 17, skip 1st chain from hook, pull up a loop in next 16 ch, push all loops down to other side of hook turn. Attach white, remove loops on hook, put loops back on hook turn. Using artichoke remove loops, put loops back on. Continue until you have 17 rows of artichoke and 16 rows of aran. With aran, remove loops off of hook, stretch piece around styrofoam ball , using aran slip stitch to beginning artichoke row, end off aran leaving a long tail. Weave aran through top pull tight to close up end, finish off. End off artichoke leaving a long tail, weave artichoke through opposite end pull tight to close up finish off.

Bumpy Squash

I know that the names of the patterns are not that creative but they are original! 1 3 inch styrofoam ball or batting for stuffing Size I afghan hook 1 3 oz skein of Red Heart color 0368 paddy green Size 10 thread white **1 strand of white size 10 thread and 1 strand of yarn are held together through out*** Row 1:ch 15, work Tunisian simple stitch, Row 2: Pull up next 2 stitches, *work bobble in next stitch as follows: (yo insert hook into next st, yo and draw loop through)3 times, yo and draw loop through 6 loops on hook, booble made. Pull up loop in next 3 stitches, repeat from * to end of row. Row 3: Remove loops Row 4: *work bobble in 1st stitch, pull up a loop in next 3 stitches, repeat from * to end of row. Repeat rows 2 to 4 , 5 times, then repeat row 2 & 3 once. Stretch around Styrofoam ball, sew last row to row 1. Thread a piece of yarn through one end, pull tight, finish off repeat for other end.

Pointy Squash

1 3 inch styrofoam ball or batting for stuffing Batting for stuffing Size H hook 1 3 oz skein of Red Heart color 0368 paddy green 1 3 oz skein of Red Heart color 0245 orange to mark beginning of each round, place marker in last sc of each round. With green, ch 2, 6 sc in 2nd ch from hook. Row 1: 2 sc in each sc (12 sc) Row 2: *sc in next sc, 2 sc in next sc repeat from * around (18 sc). Row 3: *sc in next 2 sc, 2 sc in next sc repeat from * around (24 sc) Row 4: *sc in next 3 sc, 2 sc in next sc repeat from * around (30 sc) Row 5: *sc in next 4 sc, 2 sc in next sc repeat from * around (36 sc). Rows 6 – 8: work even, at end of row 8 attach orange. Row 9: ch 3 (count as 1st dc) dc in remaining 35 sc, join to top of 1st dc. Row 10: ch 3 , dc in next 4 dc, fpdc in next stitch, *dc in next 5 dc, fpdc in next stitch repeat from * around. Row 11: ch 3 , dc in next 2 dc, decrease one dc (yo pull up loop in next dc, yo pull through 2 loops on hook, yo pull up a loop in next dc, yo pull through 2 loops on hook, yo pull through 3 loops on hook) fpdc in next fpdc stitch, *dc in next 3 dc, decrease, fpdc in next fpdc stitch repeat from * around. Insert Styrofoam ball now. Begin to stuff as necessary with batting as you complete the following rows. Row 12: ch 3 , dc in next 3 dc, fpdc in next stitch, *dc in next 4 dc, fpdc in next stitch repeat from * around . Rows 13 – 16: repeat row 11 until there is only 1 dc inbetween fpdc. Rows 17 – 21: ch 3, *fpdc in next fpdc stitch, dc in next dc, repeat from * around. Row 22: Work 1 fpdc in each fpdc. End off leaving a long tail, thread through top pull tight.

Turkey Nut Dish

===============

“With holiday season upon us, my  favorite thing to do is curl up by the fire place with a cup of hot cocoa nearby and a crochet project that will enhance my table decorations and bring delight to my guests.

 

Not only will the array of goodies offered on the table bring “oohs” and “aahs” from my guests, but my Turkey Nut Dish will add whimsy to any holiday table and prompt squeals of delight from the children as well…”

 

“Add this clever decoration to Thanksgiving dinner by filling this gobbler’s dish with nuts in their shells or other tasty treats!” ~ Beverly Mewhorter

 

Design by Beverly Mewhorter

 

Skill Level

 

Beginner

 

Size

 

5 1/2 inches tall

 

Materials

 

Worsted weight yarn: 2 1/2 ounces brown, 1 1/2 ounces autumn ombre, small amounts of red and orange

Size G/6/4mm crochet hook or size needed to obtain gauge

2 (12mm) wiggle eyes

Fiberfill

1-pound plastic container (3 1/4 inches tall x 4 1/2 inch diameter top opening)

Hot-glue gun

Tapestry needle

Gauge

 

4 sc = 1 inch

Check gauge to save time.

 

Pattern Notes

 

Weave in loose ends as work progresses.

 

Sl st to join each rnd in beg st.

 

Bowl Cover

 

Outer Cover

 

Rnd 1 (RS): With brown, ch 4, 11 dc in 4th ch from hook, join (see Pattern Notes) in top of beg ch-4. (12 dc)

 

Rnd 2: Ch 3, dc in same st as beg ch, 2 dc in each rem dc around, join in top of beg ch. (24 dc)

 

Rnd 3: Ch 3, dc in same st as beg ch, dc in next dc, [2 dc in next dc, dc in next dc] rep around, join in top of beg ch. (36 dc)

 

Rnd 4: Working in back lps for this rnd only, ch 3, dc in each st around, join in top of beg ch.

 

Rnds 5-10: Ch 3, dc in each dc around, join in top of beg ch. At the end of Rnd 10, fasten off.

 

Inner Cover

 

Rnds 1-3: Rep Rnds 1-3 of outer cover. (36 dc)

 

Rnds 4-8: Ch 3, dc in each dc around, join in top of beg ch. At the end of Rnd 8, leaving a length of yarn, fasten off.

 

Place inner cover inside plastic container and outer cover over outer edge, working through sts Rnds 8 of inner cover and Rnd 10 of outer cover, sew sides tog around top edge.

 

Head

Rnd 1: With brown, ch 2, 8 sc in 2nd ch from hook, join in beg sc. (8 sc)

 

Rnd 2: Ch 1, 2 sc in each sc around, join in beg sc. (16 sc)

 

Rnd 3: Ch 1, [sc in next sc, 2 sc in next sc] rep around, join in beg sc. (24 sc)

 

Rnd 4: Ch 1, sc in each sc around, join in beg sc.

 

Rnds 5-7: Rep Rnd 4.

 

Rnd 8: Ch 1, [sc in next sc, dec 1 sc over next 2 sc] rep around, join in beg

sc. (16 sc)

 

Neck

 

Rnds 9-20: Rep Rnd 4. At the end of Rnd 20, leaving a length of yarn, fasten off.

 

Stuff head and neck with fiberfill. Flatten Rnd 20, sew neck opening closed.

Sew head and neck to outer cover over Rnds 5-10.

 

Beak

 

With orange, ch 4, sl st in 4th ch from hook, ch 4, sl st in same 4th ch from hook, leaving a length of yarn, fasten off. Fold beak in half and sew to head over Rnd 7.

 

Wattle

 

With red, [ch 3, sl st in 3rd ch from hook] 6 times (6 bumps), sl st in same ch as 5th bump, fasten off. Sew first bump over beak.

 

Eyes

 

Glue wiggle eyes to face.

 

Wings & Tail Feathers (make 5)

 

Row 1: With autumn, ch 5, sc in 2nd ch from hook, sc in each rem ch across, turn. (4 sc)

 

Rows 2-11: Ch 1, sc in each sc across, turn.

 

Row 12: Ch 1, [dec 1 sc over next 2 sc] twice, do not turn. (2 sc)

 

Rnd 13: Working around entire outer edge, ch 1, [sc in next st, ch 3] rep around, join in beg sc, fasten off.

 

Sew a wing to each side of outer cover and three tail feathers to back of outer cover.

 


Tom Turkey Hot Pads 

 

Expect to gobble up compliments when you crochet these whimsical hot pads from designer Beverly M., Apache Junction, Arizona. These turkeys are sure to make a return appearance year after year.

Materials Needed (for one):

  • · Worsted-weight yarn—3 ounces of white ( Beverly used Red 
    Heart Soft White yarn); and small amounts each of brown, gold, green, orange, red and yellow
  • · Size J/10 (6mm) crochet hook
  • · Two 7mm glue-on wiggle eyes
  • · Fabric glue
  • · Yarn or tapestry needle
  • · Scissors  

Gauge: Working with two strands of yarn as one, 3 scs and 3 rows = 1 inch. Slight variations in gauge will change the finished size a bit.

Finished Size: Turkey hot pad measures about 8 inches wide x 7 inches high. 

Directions:

HOT PAD: Working with two strands of white yarn as one, ch 21.

Row 1: Sc in second ch from hk and in each remaining ch across, ch 1, turn: 20 scs.

Row 2: Sc in each st across, ch 1, turn: 20 scs.

Rows 3-20: Repeat Row 2: 20 scs.

Ch 10, sl st in last st of Row 20 for hanging loop. Fasten off.

Use yarn or tapestry needle to weave in all loose ends.

TURKEY: Body: Round 1: With brown, ch 4 for first dc, dc in fourth ch from hk 13 times, join with a sl st in top of beginning ch: 14 dcs.

Round 2: Ch 3 for first dc, dc in same st, work 2 dcs in each remaining dc around, join with a sl st in top of beginning ch: 28 dcs. Fasten off.

Head: With brown, ch 4 for first dc, dc in fourth ch from hk 13 times, join with a sl st in top of beginning ch: 14 dcs. Fasten off.

Beak: With gold, ch 2, sl st in second ch from hk. Fasten off. Use yarn or tapestry needle to weave in all loose ends.

Feather: With red, ch 7, sc in second ch from hk and in each remaining ch across, work 2 scs in last ch, sc in each ch along opposite side. Fasten off.

Repeat to make one feather each of orange, yellow and green yarn.

Feet: With gold, ch 4, sl st in fourth ch from hk, ch 4, sl st in fourth ch from hk. Fasten off.

Finishing: Use yarn or tapestry needle to weave in all loose ends.

ASSEMBLY: Referring to photo as a guide, glue body and then head to hot pad. Glue feathers around top outer edge of body and feet to lower edge of body. Glue beak to center of turkey’s head. Glue eyes above beak. Let dry.

ABBREVIATIONS
ch(s) chain(s)
dc(s) double crochet(s)
hk hook
sc(s) single crochet(s)
sl st slip stitch
st(s) stitch(es)

Autumn Plate

 

You can create a plate for all four seasons with this simple laminating technique. Use your imagination and find unique shapes, flat ornaments, ribbons and other embellishments for your plate. A plate decorated in this wayshould always be washed by hand.

Materials


11″ (28cm) clear glass square plate
Paper leaves
Gold micro beads
Liquid laminate
Paper glaze
Scissors
¼ -inch (19mm) wash brush
Plastic cups

Paper Palette


About the papers


The papers used in this project are colored mulberry with the inclusions of mango leaves. The mongo leaves add a rich texture to the paper. They are machine made in Thailand but have a wonderful handmade feel.

1.   Arrange the Leaves


Lay the plate right side up and arrange the leaves under the plate so you can see what they look like. Arrange the leaves so some are going off the edge of the plate. Set the leaves to the side in pattern you want for the plate. Turn the plate upside down (on top of one or two plastic cups, if you like). Brush the back of the plate with liquid laminate and begin to place the leaves face down on the plate.

2.   Adhere the Leaves


Brush the back of the leaves with laminate and smooth with your fingers. Press the corners of the leaves down to form tightly to the shape of the plate.

3. Add the Micro Beads


Trim the leaves that over the edges with scissors. While the liquid laminate is still wet, sprinkle the back of the plate with gold micro beads. Add a bit more laminate if necessary. The bead placement can be fairly random.

4. Apply Liquid Laminate


Brush the excess beads of the back of the leaves. Tear the mulberry papers into random sizes. Apply the laminate directly to the paper pieces before you put them on plate. Use the ¾ -inch (19mm) wash brush to apply laminate. Lay the laminate paper pieces on the back of the plate.

5. Add the Remaining Paper


Continue adding pieces of mulberry paper in random color patterns. Let the papers go over the edges of the plate. When the entire plate is covered, trim the excess papers from the edges. Press the edges of the plate with your finger to ensure the paper is firmly bonded to the glass. Set aside to dry. Brush the back of the plate with generous coat of paper glaze.

 

The Autumn Dish instructions were found at The Holiday Spot website.

 

 Pilgrim Place Card Holders

 

What you’ll need: Permanent color markers, straight wooden clothespin, black pipe cleaner, 1 liter plastic bottle with cap, construction paper, a paper plate, glue, paper plate.

 

How to make: At the top of the clothespin, draw a face using the permanent markers. Color the rest of the clothes pin black. Tie the pipe cleaner just below the “face” to make the arms. With a craft knife, cut the top off a plastic 1-liter bottle, 3 1/4 inches down from the cap and discard the bottom. Remove the bottle cap and color it and the bottle top black. For the pilgrim man, wrap a pipe cleaner around his feet and stand him up in the bottle cap. Cut out and glue on a paper hat and vest. To finish the woman, wrap a pipe cleaner around her waist and fit her into the bottle top. Glue on a paper apron and bonnet. Cut name tags from a paper plate rim and attach them to the pilgrims’ arms.

 

The instructions for the Pilgrim Place Card Holders were found at Mother Nature Network’s website.

Thanksgiving Centerpiece:

Glittered Corn from Martha

Stewart.com

A few organic elements, enlivened with a bit of gilding, evoke fall’s abundance. To make this eye-catching centerpiece, we turned a glass compote into a horn of plenty with glittering Indian corn and squash.

Tools and Materials

  • Dried corn, from Dry Nature Designs, 212-695-8911
  • Craft glue
  • Fine glitter in Florentine Gold, by Martha Stewart Crafts, at Michaels
  • Foam brush
  • Kettle of boiling water

 

Glittered Corn How-To

Pick some ears of dried corn to glitter fully and other ears to do more sparingly, so your arrangement doesn’t go overboard. For the former, coat fully with craft glue and glitter. For the latter, use a foam brush to lightly dab some kernels with craft glue, then apply glitter. 

To soften husks so you can shape the ears when you arrange them, steam over a kettle of boiling water once the glitter has set. Gourds need nothing more than a glittered stem to shine.

To me, mints are an essential part of any dinner party.  They taste good, they aid in digestion, and they freshen your mouth which makes for sweeter post-dinner conversation.  This recipe for Bavarian Mints by kitchenchatter sounds like the perfect mint for our Thanksgiving festivities.

DISCLAIMER:  The above photo is for a similar recipe for Bavarian Mints, but it does not go along with this recipe. ~ Softa123

Bavarian Mints

==============

By kitchenchatter

Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Ingredients:

12 ounces package semi-sweet chocolate chips

12 ounces package milk chocolate chips

1 tablespoon butter

14 ounces can Eagle-Brand-sweetened-condensed milk

3 drops oil of peppermint

1 teaspoon vanilla

Directions:

Melt in top of double boiler. the chips and butter. Remove from heat- add sweetened milk, oil of peppermint and vanilla. Pour into 9×13-inch pan. Cool and cut.

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THANKSGIVING – #4

Posted on November 16, 2011. Filed under: Breads - Yeast, Cherries, Coconut, Comfort Foods, Dairy, General Crafts, Holiday Songs, Hope, Kids, Oranges, Paerve, Party Ideas, Parve, Pears, Pineapple, Quick Breads, Recipes with Pumpkin, Scottish Recipes, Thanksgiving Recipes, Tried and True Recipe, Vegetables | Tags: , , , , , , , , , , , , |


We Gather Together

Traditional Thanksgiving Song

We gather together to ask the Lord’s blessing;

He chastens and hastens His will to make known.

The wicked oppressing now cease from distressing.

Sing praises to His Name; He forgets not His own.

 

Beside us to guide us, our God with us joining,

Ordaining, maintaining His kingdom divine;

So from the beginning the fight we were winning;

Thou, Lord, were at our side, all glory be Thine!

 

We all do extol Thee, Thou Leader triumphant,

And pray that Thou still our Defender will be.

Let Thy congregation escape tribulation;

Thy Name be ever praised! O Lord, make us free!

I was not going to do a craft article today, but I ran across a project that is too cute and easy not to alert you to.  The project is a “Give Thanks” Fall Banner.  You can find it at a great craft site called “The Kurtz Corner,” and to get there just click on “Give Thanks.”  For today’s recipe theme I have chosen bread recipes.  Don’t forget you can make bread a week or two ahead of time and freeze it, then bake it fresh or if you already have baked it, just reheat it before serving.

When I think of bread, I think of a bread basket teaming with freshly baked bread, rolls, sweet rolls, muffins and quick breads just waiting to be topped with butter, margarine, jams, preserves and jellies of all kinds.  So, depending on my speed putting everything together, this may be part 1 of a 2 part series.  If it is, I will alert you to this fact at the bottom of the article.

My choice for the first recipe is a pumpkin challah.  Challah is egg bread that is eaten on Friday nights and Saturdays by Jewish people to celebrate the Sabbath.  It is also eaten on most holidays.  Flavored challahs such as this one is a very new innovation.  So far my favorite is chocolate chip!

Pumpkin Challah

=======================

Yield: This recipe makes 2 smaller loaves.

“We like to eat one sliced and unadorned, and use the other loaf for French toast.”

Ingredients:

2-1/4 teaspoons (1 packet) yeast

2/3 cup warm water

1/2 cup sugar

1/2 cup pumpkin puree

1-1/2 teaspoons salt

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon nutmeg

1/4 teaspoon ground cardamom

4 cups flour, plus more for dusting and kneading

1 egg

Sesame or poppy seeds (optional)

Method:

In a large bowl, dissolve sugar and yeast in the warm water. Let sit 10 minutes until foamy.

Stir in pumpkin puree, salt, and spices. Add three cups of the flour and mix until well incorporated. Add remaining flour, a little at a time, until dough is only slightly sticky to the touch.

Dust counter or wooden board with flour and turn out dough. Knead, adding flour as needed, until you have a smooth, springy dough. Place  in a lightly greased bowl, cover, and let rise two hours, or until doubled in size.

Punch down dough and turn out onto flour-covered counter. Divide dough in half; set one half aside. For each half, divide into three approximately equal pieces. Form pieces into long snakelike strands, about 12 inches long. Braid together strands and tuck both ends under the loaf. Carefully place on a flour-dusted board, greased baking sheet, or in a greased loaf pan. Repeat for remaining dough.

Cover and let rise until doubled, about 40 minutes.

Preheat oven to 350 degrees. If using a baking stone, start your preheat when you begin the second rise.

Beat egg and brush over the bread, and sprinkle on seeds, if using. Put loaves in oven and bake for 40 to 50 minutes, until tops are golden brown.

“In this version of challah, the pumpkin stands in for the eggs. Adding eggs will make for a richer dough, but of course remember that you’ll need to add flour to balance out the additional liquid.”

“Also, this pumpkin challah is only lightly spiced – I wanted to be able to have the bread fit as both breakfast and sliced alongside a savory dinner.”

Tips:

  • Use a kitchen scale to ensure equal division of dough. I’m just as bad at dividing sections for braiding bread as I am for braiding hair.
  • I add 3 cups of flour to start with and then add the rest slowly. Due to different moisture levels, varieties of flour, and measuring methods, it’s easier to start out with less flour and add what you need rather than adding all at once and finding your dough is too dry.
  • On the second rise I preheat the oven and set the dough nearby. My kitchen doesn’t maintain enough heat for bread to rise well on its own most days, so this helps tremendously.

SOFTA123’S NOTE:  I wish I knew who to credit the pumpkin challah recipe with, if anyone knows, please email me.  It’s such a well written recipe.  I also wonder how this would taste with a confectionery sugar glaze (a small amount of water mixed with a small amount of confectionery sugar for a not too thin consistency) put on it after it is thoroughly cooled.

 Figure 1 Photo by Wally G.

Favorite Sally Lunn Bread For Bread Machine

===========================================

Posted by Pink01

INGREDIENTS

For a 1 1/2 lb loaf bread:

 

1/4 cup heavy cream

1/4 to 3/8 cup water

3 large eggs

1-1/2 teaspoons salt

1/3 cup butter or margarine (cut up in pieces)

1/4 cup sugar

3 cups all purpose flour (or bread flour)

1-1/2 to 2 tsp yeast

DIRECTIONS

Place all ingredients in bread pan in order listed. Select “Basic/White Bread Cycle” and “Light Crust“. Press “Start. After the baking cycle ends, remove bread from pan, place on a wire rack and allow to cool 1 hour before slicing. Enjoy!

“I got this recipe from a Bread Machine cookbook but I can’t remember the name. This bread is awesome. It almost tastes like a pound cake!! Really delicious. It has a buttery taste. Can be sliced/toasted for sandwiches. My family looooves it!!” ~Pink01

SOFTA123’S NOTE:  I absolutely love Sally Lunn bread!  Try it, you might like it too!

Marilyn’s Garden Herb Bread

=================

1 pound Loaf:  (1 1/2 pound Loaf):

2 cups White Bread Flour, (3 cups)

1 tablespoon Dry Milk, (2 tablespoons)

1 tablespoon Sugar, (2 tablespoons)

1 teaspoon Salt, (1 1/2 teaspoons)

1 teaspoon Chives, (1/2 tablespoon)

1 teaspoon Marjoram, (1/2 tablespoon)

1 teaspoon Thyme, (1/2 tablespoon)

1/2 teaspoon Basil, (1 tablespoon)

1 tablespoon Butter, (2 tablespoons)

3/4 cup Water, (1 1/4 cups)

1 tablespoon Fast Rise Yeast -Or-, (2 teaspoons Fast Rise) Or

2 teaspoons Active Dry Yeast, (3 teaspoons Active Dry)

SOFTA123’S AKA MARILYN’S NOTE: I rewrote the recipe to follow order of my machine. It works wonderfully in my Panasonic.

This bread tastes like stuffing! It is WONDERFUL!!!! Paul and I especially like it to make turkey sandwiches the day after Thanksgiving! ~SOFTA123

Here are some hints from the book I found the recipe in:

1. Use dried herbs that are flaked and not ground.  If using ground, reduce the amt. by half. If using fresh herbs, double the recipe.

2. This recipe can be made with the regular, rapid, or delayed time bake cycles.

This recipes comes from “Bread Electric” from the Innovative Cooking Enterprises. I make the regular size loaf in my machine.

Servings: 8 slices for the small loaf

Now let’s make some delicious dinner rolls.  This is my preference for the bread coarse at Thanksgiving.  I have to admit it, I cheat.  I buy the heat and serve rolls!  But maybe this year will be different.  Anyhow here are recipes for dinner rolls.

Pioneer Woman’s No Knead Dinner Rolls

=====================================

Added by Ree on June 26, 2009

Prep Time 4 Hours

Cook Time 20 Minutes

Servings 24

Difficulty Easy

Ingredients

4 cups Milk

1 cup Sugar

1 cup Vegetable Oil

9 cups Flour

2 packages (4 1/2 Tsp.) Active Dry Yeast

1 teaspoon (heaping) Baking Powder

1 teaspoon (scant) Baking Soda

2 tablespoons Salt

Preparation Instructions

Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture/lukewarm (between 90 and 110 degrees). Before the mixture boils, turn off the heat. NOW.

Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don’t usually use a thermometer, but if you’d like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm. When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast.

After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour.

After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it has risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.

Butter 1 or 2 muffin pans.

Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.

Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.

SOFTA123’S NOTE:  For step-by-step instructions go to The Pioneer Woman’s

website located at:

http://thepioneerwoman.com/cooking/2007/11/pw_dinner_rolls_-_no_kneading_required/

Whole Wheat Challah Rolls – Pareve

===================================

Posted by : Karen Selwyn

“Flecks of grated carrot add color and flavor to these whole-wheat dinner rolls from cookbook author and food writer Judy Zeidler. The dough is remarkably easy to mix, knead and shape.” Judith Evans

2 cups whole-wheat flour

2 cups unbleached flour

1 package active dry yeast

1 teaspoon kosher salt

1 cup warm water (110 to 115 degrees)

1/4 cup vegetable oil, plus more to coat bowl and top of dough

2 tablespoons honey

2 eggs, divided

1 cup peeled, grated carrots

Poppy seeds or sesame seeds

Combine whole-wheat and unbleached flours. Place 2 cups flour mixture, yeast and salt in a large mixing bowl.

Heat warm water, oil and honey in a saucepan or microwave oven until very warm, about 115 to 120 degrees. Add water mixture to flour-yeast mixture, beating until well blended. Add 1 egg, carrots and enough reserved flour to make a soft dough.

Turn dough onto a floured board. Knead 5 to 10 minutes, adding additional reserved flour as needed to make a smooth and elastic dough.  Place dough in an oiled bowl. Oil the top of dough. Cover with a towel; let rise in a warm place until double in size, about 1 1/2 hours.

Divide dough into about 30 small pieces. Form into long ropes, twist into knots and place on a greased baking sheet. Cover with a towel. Let rise in a warm place until doubled, about 1 hour.

Beat remaining egg and use to brush tops of rolls. Sprinkle rolls with poppy seeds. Bake in a preheated 350-degree oven 20 to 30 minutes, or until golden brown.

Yield: About 30 rolls.

Source: “The 1994 Favorites” Judith Evans ST. LOUIS POST DISPATCH (On-line edition), 1/2/95

Perfect Dinner Rolls

====================

“These rolls melt in your mouth. I loved them as a child, and I’m happy to make them for my kids because I know I am making for them the same wonderful memories my mom made for me!” —Gayleen Grote, Battle View, North Dakota

24 Servings

Prep: 30 min. + rising Bake: 15 min.

Ingredients:

1 tablespoon active dry yeast

2-1/4 cups warm water (110° to 115°)

1/3 cup sugar

1/3 cup shortening

1/4 cup powdered nondairy creamer

2-1/4 teaspoons salt

6 to 7 cups bread flour

Directions:

In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on baking sheets coated with cooking spray.

Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 12-15 minutes or until lightly browned. Remove from pans to wire racks.

Yield: 2 dozen.

Nutrition Facts: 1 roll equals 142 calories, 3 g fat (1 g saturated

fat), 0 cholesterol, 222 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g

protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Golden Sweet Cornbread

======================

Submitted By: bluegirl

Photo By: larkspur

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Ready In: 35 Minutes

Servings: 12

“If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it’s my family’s favorite.”

INGREDIENTS:

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3-1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Information Servings Per Recipe: 12 Calories: 188 Amount Per Serving Total Fat: 7.4g Cholesterol: 19mg Sodium: 354mg Amount Per Serving Total Carbs: 28.2g Dietary Fiber: 1g Protein: 3.1g

White Chocolate Cranberry Quick Bread

====================================

2-1/4 cups All-purpose flour

1/2 teaspoon Salt

1/4 teaspoon Baking soda

5 ounces White chocolate; coarsely chopped

8 tablespoons (1 stick) unsalted butter; softened

1 cup Granulated sugar

3 large Eggs; at room temperature

1/2 cup Buttermilk

3 tablespoons Orange juice

1 teaspoon Grated orange zest

1 teaspoon Vanilla extract

3/4 cup Dried cranberries; chopped

YIELD: 1 loaf

PREPARATION:

45 minutes plus baking and cooling times.

1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter a 9-by-5-inch loaf pan. Dust the pan with flour and tap out the excess.

2. In a medium bowl, using a wire whisk, stir together the flour, salt, and baking soda. Set aside.

3. Melt the white chocolate according to the directions in the chocolate Melting Tips. Set aside to cool.

4. In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter at medium speed for 2 minutes until creamy.  While continuing to beat the butter, gradually add the sugar 1 teaspoon at a time until completely incorporated into the butter. Beat in the eggs, one at a time. Using a rubber spatula, scrape down the side of the bowl and beat the mixture for 1 minute more. At low speed, beat the buttermilk into the batter. At this point the batter will look curdled.

Add the melted white chocolate, orange juice, zest, and vanilla to the batter and mix just until blended.

5. At low speed, add the dry ingredients to the batter one-third at a time and mix until blended. Stir in the chopped dried cranberries.

6. Scrape the batter into the prepared loaf pan and bake for 70 to 75 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool the bread in the pan set on a wire rack for 15 minutes.

Remove the bread from the pan and cool it completely on a wire rack.

Thanksgiving Bread Recipe

=========================

Thanksgiving Bread ingredients list:

4 medium eggs

4 cups of all purpose flour

3 cups of sugar

2 cups of cranberries (fresh or frozen)

2 cups of pumpkin (cooked or canned)

1 cup of vegetable oil

2 tablespoons of pumpkin pie spice

2 teaspoons of baking soda

1 teaspoon of salt

 

Instructions for Thanksgiving Bread:

In a suitably sized mixing bowl, beat the eggs and sugar. Add the pumpkin and vegetable oil and mix thoroughly.

Add all of the dry ingredients and stir until just moistened.  Fold in the fresh or frozen cranberries.

Spoon into suitably sized loaf pans.

Bake at 350°F (175°C) for 60 minutes.

Allow to cool for 10 minutes, then remove to wire racks.

Orange Praline Quick Bread

==========================

“A crusty brown sugar glaze adds just a touch of the South to these Orange-scented mini loaves.”

20 min. Prep time

60 min. Total time

32 servings (4 mini loaves)

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1 cup LAND O LAKES® Sour Cream

1/2 cup LAND O LAKES® Butter, softened

2 eggs

1 tablespoon freshly grated orange peel

1 teaspoon vanilla

1 cup chopped pecans

Glaze

1/3 cup firmly packed brown sugar

1/3 cup LAND O LAKES® Butter

1/4 cup finely chopped pecans

Heat oven to 350°F. Combine flour, baking powder, baking soda and salt in small bowl. Set aside.

Combine all remaining bread ingredients except pecans in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, just until moistened. Stir in 1 cup pecans.

Spoon batter evenly into 4 greased (5 1/2×3-inch) mini loaf pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans.

Meanwhile, combine brown sugar and 1/3 cup butter in 1-quart saucepan. Cook over medium heat until mixture comes to a boil (3 to 4 minutes).

Spoon glaze mixture over warm loaves. Immediately sprinkle with 1/4 cup pecans.

Substitute for Mini Loaf Pans:   1 greased (9×5-inch) loaf pan. Bake for 60 to 65 minutes.

Recipe Tip:

Serve bread with maple-flavored butter. Combine 1/3 cup softened butter, 1/4 cup orange marmalade and 1 tablespoon maple syrup in small bowl; mix well.

Calories: 160Fat: 10gCholesterol: 30mgSodium: 125mgCarbohydrates:

16gDietary Fiber: <1gProtein: 2g

This recipe was reprinted from landolakes.com.

http://www.landolakes.com/recipe/7 6

Pina Colada Quick Bread

=======================

“Think pina colada, think summer time … but do you think bread? It sounds like the oddest of combinations, but there are lots of variations on recipes for pina colada quick bread (or coconut pineapple bread).”

Ingredients

4 eggs

1 & 1/4 cup oil

2 cups granulated sugar

1 teaspoon coconut extract

1 teaspoon vanilla extract

1 teaspoon orange extract

1/4 cup pineapple juice

1/2 teaspoon grated orange zest

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 (20 ounce) can crushed pineapple, drained

1/2 cup flaked coconut

1/2 cup chopped maraschino cherries

Instructions

 

Preheat oven to 350 degrees F.

Grease and flour well two 7 x 4-inch loaf pans.

Beat eggs slightly. Stir in oil and sugar. Add extracts, pineapple juice and orange zest.

In a separate bowl, soft together flour, salt, baking soda and cinnamon. Add to egg mixture and miX just until ingredients are moistened.

Gently stir in crushed pineapple, coconut, maraschino cherries and nuts. Do not stir too much or bread will be heavy.

Pour into prepared loaf pans. Bake for 45 to 50 minutes or until a wooden pick inserted comes out clean.

Let cool in pan for 10 minutes before removing.

CulinaryTradition: USA (Nouveau)

 

Sparkling Orange Scones

=======================

“These buttery sugared scones are perfect for gift-giving or a warm breakfast tea.”

30 min. Prep time

1 :10 Total time

16 scones

Topping

 1/4 cup sugar

1-1/2 teaspoons freshly grated orange peel

Scones

 

2-1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup cold LAND O LAKES® Butter, cut into 8 pieces

1/2 cup sugar

3/4 cup sweetened dried cranberries or blueberries or finely chopped dried aprico s

3/4 cup LAND O LAKES™ Half & Half

1 egg

1 tablespoon freshly grated orange peel

Almond Butter

  

1/2 cup LAND O LAKES® Butter, softened

2 tablespoons powdered sugar

1/2 teaspoon almond extract

Heat oven to 375°F. Combine all topping ingredients in small bowl; mix well. Set aside.

Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and cranberries.

Stir together half & half, egg and 1 tablespoon orange peel in small bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.

Divide dough in half. Pat each half into 7-inch circle. Place 2 inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 to 20 minutes on baking sheet.

Meanwhile, combine all almond butter ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed.

To serve, separate scones while warm. Serve with almond butter. Store leftover scones in container with tight-fitting lid at room temperature. Store remaining almond butter covered in refrigerator.

TIP: One large or two medium oranges will yield what is needed for the grated orange peel.

TIP: A pastry blender is made of 5 or 6 parallel U-shaped steel wires attached at both ends to a handle. It cuts the butter into small pieces so the flour can coat the particles. Two knives may also be used.

Calories: 240Fat: 12gCholesterol: 45mgSodium: 190mgCarbohydrates:

30gDietary Fiber: 1gProtein: 3g Recipe #11682©2001Land O’Lakes, Inc.

This recipe was reprinted from landolakes.com.

Almond Muffins

==============

Almond Muffins ingredients list:

1 medium egg, beaten

2 cups of flour

3/4 cup of milk

1/2 cup of almonds, chopped

1/2 cup of sugar

1/2 cup of oil

1 tablespoons of baking powder

1/2 teaspoon of almond extract

1/4 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1/8 teaspoon of salt

Instructions for Almond Muffins:

Mix together the egg, milk, oil and almond extract.

In another bowl, mix together the flour, sugar, baking powder, nutmeg,

cinnamon, salt and chopped almonds.

Mix the two mixtures.

Bake at 390F for about 15 minutes.

Pear Upside-Down Muffins

========================

Recipe #386216

| 1 1/4 hours | 40 min prep |

By: daisygrl64

Aug 19, 2009

“These cakelike muffins with sticky tops turn out of the pan perfectly, if you Let them cool a little first. And Oh Boy….are these Fabulous!!” ~Daisygrl64

Yield: 12 muffins

Ingredients

 

2 cups all-purpose flour

1/2 cup brown sugar, packed

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup butter, melted

1 egg

1 teaspoon vanilla

Topping

2 pears, peeled, cored and cut into 1/2inch slice

1/2 cup brown sugar, packed

1/4 cup raisins

1 teaspoon cinnamon

2 tablespoons unsalted butter, melted

Directions

1 grease nonstick muffin cups. line bottoms with parchment or waxed paper and set aside.

2 Topping:.

3 peel, core, and cut pears into 1/2 dice, place in a bowl. add sugar, raisins, and cinnamon, stir to mix.

4 in skillet melt butter over medium heat, cook pear mixture, stirring, until pears are tender, about 5 minutes. divide among muffin cups and set aside.

5 in bowl, whisk together flour, sugar, baking powder, baking soda, and salt. in separate bowl whisk buttermilk, butter, egg, and vanilla. add to dry ingredients and stir just until moistened. spoon over each muffin cup that has the pear mixture in.

6 bake in centre of 375*F oven until toothpick inserted in centre comes out clean, about 20 minutes.

7 let cool on rack for 10 minutes. invert onto baking sheet.

8 serve topping side up.

Carrot, Sunflower Seed And Raisin Bran Muffins

==============================================

CDKitchen http://www.cdkitchen.com

Serves/Makes: 12

Difficulty Level: 3

Ready In: 30-60 minutes

Ingredients:

2-1/2 cups Wheat Bran

1-1/2 cups Whole-Wheat Flour

2 teaspoons Baking Soda

2 teaspoons Baking Powder

1 teaspoon ground Cinnamon

1/2 teaspoon ground Ginger

1/2 teaspoon Sea Salt

1/4 teaspoon ground Nutmeg

1-1/2 cups Apple Juice

1/4 cup Blackstrap Molasses

2 tablespoons Sunflower Oil; plus additional for oiling pan

3/4 cup Carrots; shredded

1/2 cup Sunflower Seeds

1/2 cup Raisins

Directions:

PREHEAT oven to 350 degrees F.

Using a little sunflower oil, LIGHTLY OIL a muffin pan and set aside. In a large bowl, place the wheat bran, whole wheat flour, baking soda, baking powder, cinnamon, ginger, salt, and nutmeg, and stir well to combine.

In a small bowl, place the apple juice, molasses, and sunflower oil, and whisk well to combine.

Add the wet ingredients to the dry ingredients and stir well to combine. Add the remaining ingredients and gently fold them into the muffin batter.

Fill each of the prepared muffin cups 3/4 full with the batter. Bake at 350 degrees F. for 25 to 30 minutes or until an inserted toothpick comes out clean.

Remove the muffin tin from the oven and allow the muffins to cool for several minutes before removing them from the muffin tin. Store the completely cooled muffins in an airtight container.

Recipe Location:

http://www.cdkitchen.com/recipes/recs/503/Carrot-Sunflower-Seed-And-Rai1

26924.sht l

Recipe ID: 97797

Watch for tomorrow’s post (11/16/2011) for spreads to go with these breads!

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THANKSGIVING – #3

Posted on November 15, 2011. Filed under: Autumn, Bananas, Crafts, Dairy, Dinner/Supper, General Crafts, Jello, Kids, Kosher Recipe, Nuts, Oranges, Paerve, Party Ideas, Parve, Pineapple, Recipes, Salads, THANKSGIVING, Thanksgiving Prayer, Thanksgiving Recipes | Tags: , , , , , , , , , |


Lift Every Voice and Sing          

by James Weldon Johnson

Lift ev’ry voice and sing,

Till earth and heaven ring,

Ring with the harmonies of Liberty;

Let our rejoicing rise

High as the list’ning skies,

Let it resound loud as the rolling sea.

Sing a song full of the faith that the dark past has taught us,

Sing a song full of the hope that the present has brought us;

Facing the rising sun of our new day begun,

Let us march on till victory is won.

Stony the road we trod,

Bitter the chast’ning rod,

Felt in the days when hope unborn had died;

Yet with a steady beat,

Have not our weary feet

Come to the place for which our fathers sighed?

We have come over a way that with tears has been watered.

We have come, treading our path through the blood of the slaughtered,

Out from the gloomy past,

Till now we stand at last

Where the white gleam of our bright star is cast.

God of our weary years,

God of our silent tears,

Thou who hast brought us thus far on the way;

Thou who hast by Thy might,

Led us into the light,

Keep us forever in the path, we pray.

Lest our feet stray from the places, our God, where we met Thee,

Lest our hearts, drunk with the wine of the world, we forget Thee;

Shadowed beneath Thy hand,

May we forever stand,

True to our God,

True to our native land.

I thought that today I would try to blog about salad recipes and Thanksgiving craft ideas.  Hope you enjoyed the above prayer.  I really think it is perfect for Thanksgiving.

For our first Thanksgiving craft, I have chosen place card napkins.  This idea, the photo  and the directions were found at http://www.countryliving.com .  This is a wonderful site that has many entertaining ideas and hints.

A gorgeous way to set your holiday table!

Thanksgiving Table Napkin Placecard And Table Cloth

 

Practice your script first, then write each guest’s name invisibly: try the Prym Dritz disappearing-ink pen. Immediately trace over the name in bronze, copper, or gold with a medium round-tipped ink marker, such as Uchida’s DecoFabric Marker; available at http://www.michaels.com.

No-Sew Cloth: Cut to size linen or medium-weave burlap, leaving an eight-inch drop. For fringe, pull away threads, one row at a time. Write words, as for the napkins, and then press, wrong side up.
Ok, now let’s tackle my weak point…salads.  I do not like salads.  I am not a big vegetable eater.  So, I went to the internet in hopes of finding salads that even kids will like.  Who says you have to make a traditional tossed salad?

Looks good to me!

24 Hour Salad

=============

By Linda Larsen, About.com Guide

“24 Hour Salad is a creamy fruit salad made with a cooked custard and canned fruit, then chilled overnight. The recipe came from my mother-in- law Loraine.

This delicious salad can be made with many other kinds of fruit. I like to add some cubed cantaloupe or sliced strawberries too, if they’re available.”

Prep Time: 25 minutes

Cook Time: 10 minutes

Chilling time: 23 hours

Total Time: 23 hours, 35 minutes

Yield: Serves 8-10

Ingredients:

20 oz. can pineapple tidbits

2 (15 oz.) cans mandarin oranges

3 eggs

3 Tbsp. flour

3/4 cup sugar

3 tablespoons lemon juice

1-1/2 cups miniature marshmallows

2 bananas, peeled and sliced

1 cup heavy cream, whipped

Preparation:

Drain juices from canned fruits and set fruit aside. Add water to juices, if necessary, to measure 1-1/2 cups. Combine eggs, flour, sugar, and 1-1/2 cups juice in a heavy saucepan. Cook over medium heat, stirring constantly with wire whisk, until thick and boiling. Remove from heat, stir in lemon juice, cover, and chill in refrigerator until cold .

When custard is cold, fold in drained fruits, marshmallows, and sliced bananas. Then fold in whipped cream. Pour into serving bowl and cover.

Chill 24 hours before serving.

A festive salad for Thanksgiving.

Creamy Molded Cranberry Salad

=============================

By Linda Larsen, About.com Guide

“Creamy Molded Cranberry Salad is one of my favorite salads for Christmas. The tart cranberries are combined with marshmallows, celery, and nuts and suspended In a creamy gelatin mixture. You’ll love it!”

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients:

4-1/2 teaspoons unflavored gelatin (1-1/2 envelopes)

1/2 cup cold water

3/4 cup boiling water

1 (16-ounce) package fresh cranberries, ground

3/4 cup sugar

1 cup miniature marshmallows

1 cup diced celery

1 cup chopped toasted walnuts

1 cup heavy whipping cream

1 teaspoon vanilla

3 tablespoons powdered sugar

Preparation:

In small bowl, combine gelatin and cold water; let stand 5 minutes. Add the boiling water and stir until the gelatin is completely dissolved.

Place in freezer 15 minutes to cool. In large bowl, combine cranberries, granulated sugar, marshmallows, celery, and walnuts; let stand 20 minutes to let sugar dissolve. Add gelatin mixture.

In medium bowl, beat cream with vanilla and powdered sugar until stiff peaks form. Fold into cranberry mixture. Rinse a 2-1/2 quart ring mold with cold water; do not wipe dry. Add salad mixture, cover, and chill until firm, about 4-6 hours.

To unmold, place salad in ring mold upside down on serving plate. Rinse a clean kitchen towel in hot water and wring out. Place hot towel on mold for a few seconds. Then hold the mold and plate together and shake gently. The salad should drop right out of the mold.  But if you fear trying to unmold a gelatin salad, just put the mixture into a 2-quart baking dish. Then you can cut the salad into squares and serve it that way. It’s just as pretty, and much easier!

Cover and chill again, or serve immediately. Serves 8-10

Spinach Salad

=============

By Diana Rattray, About.com Guide

Ingredients:

4 slices bacon

4 cups torn spinach leaves

1 can (8 ounces) pineapple tidbits, drained, chilled

1/2 cup sliced purple onion

Lemon Dressing (below)

Preparation:

Cook bacon; drain and crumble. Place spinach in a large serving bowl. Top with pineapple tidbits and sliced purple onion. Sprinkle crumbled bacon over spinach. Just before serving, pour lemon dressing over salad and toss lightly.

Spinach salad serves 4.

Lemon Dressing

1 cup vegetable oil

3 tablespoons fresh lemon juice

1 teaspoon sugar

1 teaspoon salt

1 teaspoon paprika

1/4 cup finely chopped onion

1 teaspoon dry mustard

1 clove garlic, minced

Combine all ingredients in blender container; cover and blend thoroughly. Chill. Stir before serving.

Makes about 1 1/2 cups.

GOLDEN GELATIN SALAD

====================

1 pkg. Lemon Gelatin

2 cups HOT Water

1-1/2 tsps. Lemon Juice

1/8 tsp. Salt

1 cup DRAINED CRUSHED Pineapple

3/4 cup RAW GRATED Carrots

Dissolve gelatin in HOT water.  Add lemon juice and salt.  Chill until partially set.  Add pineapple and carrots.  Pour into individual molds.

Chill until set.

SOURCE:  Rochester, NY’s Hadassah Cookbook

SOFTA123’S AKA MARILYN’S NOTE:  I will leave out the salt.  It will be good without the extra sodium in our diets.

Servings: 6

This salad is a work of art!

Yellow Trio

===========

Cut the kernels off an ear of corn; sauté in olive oil with yellow squash slices. Toss with yellow grape tomatoes, fresh basil, salt and pepper.

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HALLOWEEN FUN #4

Posted on October 19, 2011. Filed under: Cookies, Dairy, Desserts, General Crafts, Halloween, Halloween Outdoor Decorations, Halloween Recipes, Kids, My Ramblings, Party Ideas, Recipes, Snacks | Tags: , , , , , , , |


Ok, back to Halloween, but before I do, I want to wish everyone a Gut Yom Tov!  We got great news last night, after a couple of years out of work, my step-daughter got a job.  We are all thrilled for her!  Shows you what perseverance can do!  Never give up!  So, Mazel Tov, Rhona!

I am continuing out ghost theme with our outdoor decorations.  I tried to find decorations to make as cheaply as possible and as easy as possible.  I will be decorating with my store-bought years ago decorations.  I know it won’t be as cool as these, but time is short.  I need to do lots of things, including going to Election Inspector School in about an hour.

BOO!


Flying Monsters Of Ghosts

If you have trees in your front yard, or something where you can hang mannequins, this Halloween decoration will look fantastic, and it will be pretty cheap to make it. You will need to buy the scariest costume mask you can find. It must be one of the rubber masks, with the complete head. Fill it with newspaper, cotton, or whatever material you have at hand. For the body you will use fabric, and here is where you can let your imagination fly. You find at Wal-Mart pieces of black or white fabric pretty cheap, what you have to do is break them to make them look old and dirty. To make them look as a gown, you only have to make the form and secure it with headpins. I use a cloth hanger to introduce the round part on the mask, and attach it to the fabric, making the gown take its shape. All that you have to do now is to hang the flying monster of ghost in a tree or in one wall of the house, the wind will move it.

A variation of this Halloween decoration can be made with little plastic skulls, small pieces of fabric and some yarn for the hair. We don’t need to use hangers for these, we only need to attach the fabric to the skulls with safety pins and hang them in trees’ branches.

Source:  Associated Content.com

Have A Safe Halloween!

Spirit Jugs

Total Time Needed:  1 Hour

Stationed on a walkway or porch, these homemade lanterns will extend a ghostly greeting and good-bye to all your holiday visitors.

Materials:

Clean plastic gallon milk jugs

Black permanent marker

Craft knife

String of 50 clear low-wattage holiday lights

Instructions:

Draw ghost eyes and mouths on the jugs. Tip: Leave the caps on while you do this, so the jugs don’t dent.

Use the craft knife to cut a half-dollar-size hole in the back of each jug (a parent’s job).

Arrange the ghosts near each other and string the lights between them, stuffing several bulbs into each of the jugs.

Source:  http://familyfun.go.com/crafts/spirit-jugs-673388/

Zombie Nights

=============

You’ll need; Cardboard, old shoes, gray paint, black paint, fake skeleton hands or gloves.

Make a gravestone out of the cardboard, paint gravestone gray then write a name etc. on the stone with the black paint.

Cut the old shoes in half the short way.

If you’ve got gloves, stuff the gloves.  Set the tombstone, hands, and 1/2 shoes so it looks like something is trying to get out of the ground.

Source:  Submitted by:  Kellee, 12, of Minnesota on  A Girl’s World.com

Faceless Ghost

Faceless Ghost

==============

“I saw this ghost in a catalog called Grand Inroad. They called there for purchase decoration  the faceless specter. It runs for $80. We made ours for about $7. “

Take a milk jug and cut out part of one side. With the jug’s spout up, add a large nut tied to a string, so the ghost will hang. Get some padding and cheesecloth and dip the cheesecloth in liquid starch. Now surround the jug with the cheesecloth, being sure to leave the hole in the milk jug  showing. This will later be his face.

Use some PVC pipe, and joints to form the arms. We cut holes in the milk jugsand glued the PVC into place. We used 2 small skeleton hands we got off some Halloween glasses. But any that are small will do. Glue these into the PVC.

Once the starch has dried and made the fabric solid, you can cover the opening of the milk jug, that forms the face, with paper and spray paint the inside of the milk jug black. You can do this before you add the cheesecloth too if you prefer. Now you have saved $73 and made a very neat prop.

Source:  motomom.tripod.com

(King’s Home Halloween Decorating Ideas)

And here is a sweet treat idea for today:

 

 

These are so bootiful that they look good enough to eat!

 

Coconut Ghost Treats™

=====================

Submitted By: Kellogg’s® Rice Krispies®

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 12

“The little goblins at your house will love these ghostly delights.”

INGREDIENTS:

3 tablespoons butter or margarine

1 (10 ounce) package regular

Marshmallows

6 cups Kellogg’s® Rice Krispies

12 wooden ice cream sticks

Flaked coconut

Canned frosting or decorating gel

Assorted candies

DIRECTIONS:

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated. Using 1/2-cup measuring cup coated with cooking spray, divide warm cereal mixture into portions. Using buttered hands shape each portion into ghost shape. Decorate with coconut, frosting and/or candies. Best if served the same day .

FOOTNOTES: MICROWAVE DIRECTIONS In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. Note For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Nutrition Information Servings Per Recipe: 12 Calories: 348 Amount Per Serving

Total Fat: 12.1g

Cholesterol: 8mg

Sodium: 254mg

Amount Per Serving

Total Carbs: 61.4g

Dietary Fiber: 0.7g

Protein: 1.9g

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HALLOWEEN FUN #2

Posted on October 15, 2011. Filed under: Balloon Crafts, Balloons, Fun, General Crafts, Halloween, Halloween Costumes, Party Ideas | Tags: , , , , |


Now that you have your invitations filled out and mailed, it’s time to think about your costume(s).  After reading this article for ideas, go to Martha Stewart’s website for more ideas.  There are 19 no-sew costumes there for you to check out.

Ideas that I have used in the past:

Jelly-Beans-Bag of Balloons

SOFTA123’S NOTE:  The sign on this precious young lady’s reads “Jelly Beans,” mine said “Bag of Balloons.”

Bag of Balloons: 

Materials:

Large see-through trash bag

1 large package of small colorful balloons

Curling ribbon and/or heavy string

1 Piece of Cardboard

1 Black Marking Pen

Hole Puncher

Instructions:

Blow up the balloons and tie a knot in them as normal.

Make Sign:  In black marker write “BAG OF BALLOONS.”  Let it dry.  Punch a hole in each of the top corners of the sign.  String ribbon through so that you can wear it around your neck.

Step into the bag, making holes for the legs and arms out the side. Fill the bag with different color balloons and curling ribbon or heavy string to tie around the top of the bag.   Put on your sign and you are good to go!

This hobo is a clown!

SOFTA123’S NOTE:  Hobos DID NOT wear makeup!!!!

Hobo:

This idea is as old as Methuselah!  But it is cheap and easy and I haven’t seen anyone dressed as a hobo in years.  I’m not sure if this costume is politically correct, but to me there is a big difference between the hobos of yesterday and the homeless of today.

Materials:

1-2 Corks

Bandana

Old Battered Flannel Shirt

Old Battered Jeans

1 fairly long Stick

Instructions:

Lay the bandana flat on a table.  Fill the middle with old stockings, fiber fill, candy, whatever you wish to put in it.  Don’t over-fill it though!!!  Bring up the bandana on all sides and make  a knot in it.  Then tie bandana onto the stick.  Lay aside.

Get dressed in your battered jeans and battered flannel shirt.

Take your cork and strike a match to burn a bit of the bottom of the cork and then when warm to the touch, rub over your face.  Repeat as often as necessary or as often as you would like so that the overall effect is a face that is dirty.

Give me all your Fritos!

Frito’s Bandito


Materials:

1 Mexican hat preferably with a strap

1 Poncho preferably Mexican

Instructions:

Enough Snack-Size Bags of Frito’s Corn Chips to fairly well cover the poncho at least on the front

Large Safety Pins (one for each bag of corn chips)

Fake Mustache OR Black Eyebrow Pencil

Instructions:

Pin Fritos onto Poncho.  Get Dressed and then put on your mustache or draw one on with the black eyebrow Pencil.

The Living Dead

SOFTA’S NOTE:  This is the closest picture to what I looked like although I didn’t put on any makeup.  Also, a friend of ours made a coffin for me.  It was for a teen Halloween party that I was in charge of for our community.  The kids loved it!

Mummy

Materials:

1 set of WHITE Thermal Long Johns (Long Underwear)

5 yard roll of 3” Gauze

60 yard roll of 1 ½” Masking Tape

1 Brown or Black Eyebrow Pencil

White Clown Face Makeup

Instructions:

Take a 5 yard role of 3 inch gauze and dip it in weak tea the day before and hang it out to dry. This will be your head wrapping. You will need a 60 yard roll of 1 1/2 inch wide masking tape for your body wrapping. Start with your ankles and work up. Overlap the tape slightly and stop at the knee. Continue right above the knee and go to the top of your thigh. Do both legs. Then start in the middle of your stomach and run it down between your legs, crisscrossing over your hips and between your legs in a diaper fashion. Break off the tape. Just below your hipbones wrap around your body until you get to your underarms. Crisscross over your shoulders to cover your upper chest and back. Start at your shoulder and move down your arm. Stop at the elbow and start again on the other side of your elbow. Do both arms. Now switch to gauze for your head. Tape down the end of the gauze under your collarbone and move upwards to do your neck and your head. Make sure it’s not too tight around your neck! Keep your eyes and mouth free. Tape down when you’re finished. Rub some dirt on the tape so that you look sufficiently old and moldy. With a black or brown eye pencil circle each eye and smudge outfor that hollowed out eye look. Whiten the rest of your face so that it matches your wrappings. This is a very visible costume!


Portrait of an Artist

SOFTA123’S NOTE:  In this take on the Artist Costume, they must have used white poster board to make their pallet out of.  I think I like the looks of this pallet more than I would a cardboard pallet.  I like how they took an inexpensive plastic paint brush and glued it to the board!  The young lady’s long hair makes it perfect…but of course, that is real!  Isn’t she cute!

Artist – Painter Costume

By Sherri Osborn, About.com Guide

Materials Needed:

  • Dark Colored Pants
  • Over-Sized White Shirt
  • Paint
  • Cardboard
  • Paint Brush

Instructions:

Wear any pants you want and an over-sized white shirt or smock, splattered with paint. You can also smudge some paint on your face, hands, etc.

Using a piece of cardboard cut out a paint palette shape. Use paint to make 4 or 5 circles of paint on the palette. Glue an old paintbrush to the palette. Let dry.

For a finishing touch, use eyeliner to draw a small mustache and goatee, and don’t forget a beret!

For more wonderful costume ideas, make-up hints and advice go to http://www.familymanagement.com/holidays/halloween/costumes.html

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FOR THE LOVE OF BALLOONS

Posted on September 3, 2011. Filed under: Balloon Crafts, Balloons, Candy, Chocolate, Dean Jones, Desserts, Fun, General Crafts, Jane Fonda, Jason Robards, Kids, Movies, Party Ideas, PLAY, Recipes, Uncategorized, Winnie the Pooh | Tags: , , , , , , , , , , , , , , , , |


 I must have always loved balloons, but I never realized how much until I saw the movie “Any Wednesday,” starring Jane Fonda (who I love as an actress and was devastated by her politics) and Jason Robards.  One review I saw described the movie as:

“Broadway hit about a married millionaire’s mistress befriended by his unsuspecting wife and cooed over by a loyal associate. Lots of slamming doors, comical deception, hissy fits and balloons…” (By moonspinner55 found at http://www.imdb.com).

"ANY WEDNESDAY"

 Unlike moonspinner55, I loved the movie.  And the scene where Jane walks into her apartment and finds it filled with balloons has always stuck with me.  It is a dream of mine to one day come home and find that someone I love has filled a room with balloons for me.

Thinking about balloons, I thought, why not write a post about them, so that’s what you are going to read about here today.

Winnie the Pooh says, “Nobody can be uncheered with a balloon.”  I think that Winnie is 100 percent correct.  We like to decorate our parties and events with balloons.  We take balloons when we visit someone who is ill to try to cheer them up a bit.  Many times someone will bring a balloon(s) to a friend or relative who is celebrating a birthday or an anniversary.  People give loved ones balloons on Valentine’s Day.  They are also appropriate for Mother’s Day and Father’s Day.  When someone in your workplace gets promoted, balloons are an inexpensive, thoughtful way to say, “Congratulations.”  And don’t forget to give a balloon(s) to a brand new Mom, Dad or Baby!  Balloons are really a go-to gift for most occasions!  I remember giving each of my grandchildren a bunch of colorful balloons for their first birthdays.  I began doing that with my eldest grandson, Marc.  He loved the balloons so much that I made it a tradition that continued with my granddaughter, Rachael, and my youngest grandson, Joshua.

Up, Up and Away

Another dream of mine is to go up in a hot air balloon.  I think they are so gorgeous and I think it would be an exciting and relaxing way to see a special place such as Letchworth State Park in Castile, New York or go over the Ocean in Myrtle Beach, South Carolina.  I’d make sure to take my husband, a picnic lunch and champagne with me!  Would I be scared?  Yeah, a little bit.  But I would still like to go in one.

You can do easy craft projects using balloons and other inexpensive supplies like home-made paste, string, newspaper strips, comic strips or tissue paper.

String Ball Craft

Difficulty:  Easy and a Great Craft To Do With Kids

Supplies:

String, yarn or thread

Round balloons

Flour

Instructions:

  1. Make a wheat paste by mixing  3 parts water with 2 parts flour in a pot. Heat to a boil, whisking occasionally to remove lumps. After the paste boils, allow it to cool.
  1. Blow up a balloon of the appropriate size for each ball you want to make.
  1. Dip string or yarn in the cooled paste and then wrap it around the balloons. Go around many times, in different directions, until you have covered the basic shape of the balloon, but be sure to leave gaps if you want to make a see-through string ball.
  1. Allow the string to dry thoroughly; approximately 24 hours.
  1.  Pop the balloons if you want to get them out right away, or wait for them to shrink gradually on their own. When the balloons are gone, you should be left with a see-through string ball.

Hints:

  1. For more exciting string balls, interweave different colors or types of yarn or string. You can also add paint or glitter to the paste mixture, decorate the finished balls more or put small items inside the balloons before you blow them up, which will end up trapped in the balls (as long as the holes in the string layer are small enough).
  1. These string balls are not water-resistant, so they’re probably more of an indoor toy. The paste is nontoxic but will definitely dissolve if wet.

Make small and medium balls of different colors and hang your finished ball(s) from the ceiling with different lengths of string, yarn or curling ribbon to use as party decorations.

Make small balls using gold and red and/or gold and green colors to decorate your Christmas tree, or to use in a table centerpiece.

Make small balls using dark or royal blue and silver string, yarn or thread to hang from the ceiling as above, or to use as part of a table centerpiece for Chanukah.

For Easter, make the balls in pastel colors, for Valentine’s Day make pink and/or red balls to decorate and perhaps put a special note inside for your beloved.

If you like glitter, add glitter!  Use more than one color for a rainbow effect.  There are countless ways to use this craft.  Let your imagination soar!

Another craft that is similar to the string balls is making Piñatas.

I found this great Piñata project at Make Pinatas.com.  This is a good resource for children’s party ideas.

How to Make a Hot Air Balloon Piñata 
This hot-air balloon piñata is great for first time makers and it makes for a nice big target for little kids.

 

Materials:

Papier-Mâché Paste*
• 14-inch balloon, inflated

• 10-inch bowl
• One batch papier-mâché paste
• 1 two-page spread each of regular newspaper and the comic pages
• 32-oz. plastic yogurt container, cut in half horizontally
• String
• Hole punch
• Glue stick
• 5 sheets of tissue paper in bright colors, cut
• into 3 1/2-inch squares
• 4 lbs. of individually wrapped candies

*To make Papié-Maché Paste, combine 1/2 cup all-purpose flour and 2 cups cold water in a bowl.

Add this mixture to a saucepan of 2 cups boiling water and bring it to a boil again.  Remove from the heat and stir in 3 tablespoons of sugar. Let it cool; it will thicken as it cools. Once it does, it’s ready to use.

Directions:

 Step 1:  For stability while working, place the balloon in a 10-inch bowl. Fold the spread of newspaper in half and then in half again. Tear (don’t cut) 1 1/2-inch-wide strips so they have a slightly rough edge (tearing along a straight edge works well). The rough edges help make a smooth overall surface. Drag a strip of newspaper through the papier-mâché paste, wipe off any excess with your fingers, and place it at an angle on the balloon. Place the second strip so that it slightly overlaps the first. Continue until the balloon has been covered with one layer of paper strips–except for a 2-inch square at the top, through which the candy will go. Give the papier-mâché up to 24 hours to dry. Cover your leftover paste with plastic wrap so it doesn’t dry out (if it does, add warm water).
Step 2:   For the piñata’s hanger, wrap the midpoint of a length of string (doubled up, if necessary) around the bottom of the balloon, pulling the ends up to the top; tape it to the balloon in a few places. Knot together the ends of the string 6 inches above the top. Tape the top half of the yogurt container to the bottom of the balloon. This will become the neck of the hot air balloon.

Step 3:   Cover the balloon (including the string), the neck and the bottom half of the yogurt container (which will become the hot air balloon basket) with a layer of strips of comics, placing them at a different angle from the first layer. (Using different colored strips lets you distinguish one layer from the next, ensuring a uniform overall thickness.) Allow the second layer to dry.

Step 4:  Cover the balloon, neck and basket with strips of plain newsprint going in a third direction. Smooth over any rough edges as you work. Allow the balloon to dry thoroughly.

Step 5:  Punch four holes into the neck of the hot air balloon and four into the basket. Attach string to the neck about 3 1/2 inches from the base of the balloon to later suspend the basket.

Step 6:  
Dot the corners of a tissue square with a glue stick and place it just to the side of the 2-inch square on the top of the balloon. Follow with other squares in the same color, working your way diagonally down around the balloon. When you get to the bottom, start at the top again in another color, fitting the squares into a hound’s-tooth pattern. If you want to add streamers, cut 2- by 30-inch lengths of tissue paper and glue them onto matching colored squares about halfway down.

Step 7:  Cover the basket with squares of tissue in different colors. Attach the basket to the balloon. Puncture the uncovered part of the balloon at the top of the piñata and remove all of the balloon fragments. Make sure the inside of the piñata is completely dry before you fill it, so the candy won’t stick to the sides. Fill it about halfway with the candy. Cover the opening with some tissue squares, and your piñata is ready to hang.

My very favorite balloon craft involves chocolate…. wouldn’t you know it!   I’ve known about this craft for years and it’s on my must try list.  I just think that this is so classy that your company, young or old, will be talking about these for years to come, making you one savvy host/hostess.    The directions for this project was found at Chocolay.

Chocolate Bowls

Chocolate Bowls Recipe

 “This is a fun & easy project, although it can be messy! The chocolate bowls can hold all kinds of goodies including ice cream, mousse, fruit, pretzel sticks, chocolate candy, or any other treat you have in mind. You can get as creative as you want with using white chocolate that has been colored (with specially formulated coloring oils) and coordinate the theme of your party or event. We recommend making more balloons than you’ll need because chances are good that when you deflate some of the chocolate covered balloons the chocolate might fall apart for one reason or another! You can always reuse the chocolate…don’t worry!”

 

Before you begin, make sure to wash and thoroughly dry the balloons.

Ingredients:

 

 You’ll also Need:

  • Balloons (please note: some people are severely allergic to latex. Make sure that if you use latex balloons anybody eating your bowls know you used balloons to make it)
  • Bowls
  • Heavy Weight Dipping Sheets or Waxed Paper

 Tips: 

 Don’t use water balloons! They will pop. Also, water is the one thing that can really mess up chocolate!!!

  • The thicker the balloon the better.
  • Keep in mind that some people are alergic to latex.
  • If you put the chocolate balloons on waxed paper be careful about the corners of the paper curling and touching the chocolate.
  • When dipping the balloons, the longer you leave the balloon in the warm chocolate the more likely it will pop (which is a mess!!!), so dip fast & do multiple layers if you need to.

 

How To Make Chocolate Bowls:

 

1. Blow up balloons and place them in a bowl to hold them upright. Don’t blow them to be bigger than 6-8 inches tall. A lot of people like small bowls that are about the size of a coffee cup. It’s up to you. Whatever size you blow up the balloon to be will be the size of your chocolate bowl. You might want to make the balloons slightly different sizes for variety.
2. Spray each balloon (the area you’ll be putting the chocolate on) with non-stick cooking spray such as Crisco spray so that the chocolate will release easier.
3. Melt the chocolate using instructions that came with your chocolate. Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate. If you must use a microwave, melt on medium heat for short periods being very careful not to overheat thechocolate. (Softa’s advice:  Use the microwave!!!!)
4. Let the chocolate cool for 5-10 minutes in a bowl that is sized so that you can dip your balloon into the bowl. The chocolate can’t be so hot that it will pop the balloon.

If you want to add a marbleized effect to the chocolate bowl: Pour the base color/flavor of chocolate in the bowl first. Then add a smaller quantity of a second color/flavor of chocolate on top. Swirl lightly with a knife. When you dip the balloons the bowl will look marbleized.5.There a couple of ways to make your chocolate bowls – or you can combine the methods for added flare. Either way, hold the balloon by the knot.

a. For a solid bowl that looks like flower petals: Holding the knot at a slight angle, dip the ballon in chocolate, then using the opposite angle, dip the balloon again. You may be able to do this 2-4 times. Slowly swirl the balloon around to make an even coat. Then lift the balloon slowly and let some of the excess chocolate drip back into the bowl. Sometimes the balloons will need to be dipped twice to make sure the chocolate is solid enough.

 

b. For a not solid bowl: Holding the knot, use a spoon to drizzle the chocolate over the bottom of the balloon going back and forth in one direction and then in the opposite direction. When drizzling, cover about half of the exposed balloon. Then dip the very bottom of the balloon a couple of inches into the chocolate so you have a nice, solid chocolate bottom. When doing this, you can use more than one chocolate flavor (or colored white chocolate) for added design.6.After each balloon is dipped, place on a Heavy Weight Dipping Sheet or waxed paper lined tray. The chocolate will start to settle making a flat bottom for the chocolate bowl.7.After your balloons are finished, move them to a cool area to set up (harden). Hopefully they will fit in your fridge! If so, they will set up in about 10 minutes.8.After the chocolate is completely set up, it’s time to deflate the balloons. Gently remove the chocolate covered balloon from the dipping sheet. If using waxed paper, you might need to slide a knife around the bottom edge to loosen the bottom of the chocolate bowl. Once you remove the balloon, you can use a hat pin to deflate it or cut a small hole in the top of it to deflate it. Make the hole near the area where the balloon is tied.9.As the balloon deflates it will still be attached to the inside of the chocolate. Very slowly peel the balloon away from the chocolate.10.You can add additional decorative touches by gently handling the bowl and adding more drizzled chocolate.Keep the chocolate bowls cool until you plan to use them!


Play around with these crafts and have some fun!

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Crafting Fun Website

Posted on August 2, 2011. Filed under: General Crafts, Giveaways | Tags: , |


FaveCrafts is a wonderful website to get instructions and supplies for inspiring crafts of all types.  There are projects for card making, polymer clay projects, nature projects, projects for all ages and tastes.  There are projects for knitting and crocheting, even projects for kids.  I’m collecting some projects to take to Myrtle Beach with me for the craft group I belong to there.  I can’t wait to share these projects!

Do you like giveaways?  I know I do, and there are cool giveaways at FaveCrafts.  I am entering one today for a book entitled Card Art By Susan S. Terry, Gifted by C&T Publishing www.ctpub.com, ISBN: 1-57120-350-8.  I love making cards, so I am hoping to win this book!  But, there are other giveaways, so check this site out! There is a link in my Blogroll for FaveCrafts.com .

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