Kringle Pastry
This recipe is so wonderful for the Holidays!
1 Cup Flour
I Cube Butter "no exceptions"
2 + Tbs. water
Cut together flour, butter until mixture resembles fine meal. Add water and blend well. Form dough into a ball and divide in half. Using the heel of your hand, press dough into the pan to cover. Oh by the way, I use a non stick pan that is really for putting your pie plates on in the oven so the run off won't fall to the bottom of your stove, it works great!
1 cube butter
1 cup flour
3 eggs
1/2 tsp salt
1/2 tsp. almond extract
In pan, bring water and butter to a boil. Remove from heat. Add flour, and stir until smooth. Add eggs one at a time, blending well after each "may take some elbow greece" Add salt and flavoring. Spread on top of dough.
Bake at 375 for 30 - 45 minutes, but really watch this, it can over cook easily, in my oven it does not take as long. It should only be slightly golden.
Almond Icing
1/4 cup butter, softened
1 Cup powdered sugar
1 TBS. milk OR I used an almond liquer
1/2 tsp. almond flavoring
combine the butter, sugar, milk and flavoring. Blend until smooth and spread over cooled pastry. Enjoy!
CINNAMON HEARTS
This is a fun recipe I use to make cinnamon shapes for whatever doll, or craft project I may need them for. I have all sizes of cutters and shapes from tiny to larger. I put holes in some for buttons, and leave some. Not only are they fun, they smell good too. Use them to hang on a tag, or as a gift tag, on a dolls neck, as buttons for a dress or doll shoes. The uses are endless really. Can you eat them? well yes, but do I suggest it??? NAAAAAH!!
Mix: 1/2 Cup Cinnamon "I buy the big container at Costco"
1/2 Cup cheapest applesauce "no sugar"
1/4 Cup Flour
You may need to add more dry or wet ingredients depending on the thickness of the applesauce. Mix and knead to a consistency of cookie dough. "Not too sticky" Tightly wrap in foil and refrigerate overnight.
Take out to room temperature. Roll out with rolling pin on wax paper or wood board dusted with cinnamon. Cut out using whatever shape cutter you wish. Craft stores or online carry these. I have found some darling ones at scultping or websites that sell clay and the supplies.
Dry for 2 hours, turning to air both sides.
Bake shapes for 45 minutes @ 200 degrees, turn to prevent cupping every 10 minutes.
The shapes will harden more after days, more after a few weeks. If you test them and they break easily, just leave them in a well ventilated area and they will harden.
Enjoy!
RHUBARB STRAWBERRY CRISP!
Okay, this next one has nothing to do with crafts, but everything to do with eating!! This one is a family favorite this time of year when all that yummy rhubarb is growing, we make it every summer. I have more than I know what to do with right now myself. Here is a delicious way to eat it, to me not your ordinary crisp with the addition of orange liquer and orange zest!...
Hint: To implement this recipe with your crafts, simply bake it, take it to the craft room, eat it while working on your artwork! What a great way to motivate more SWEET ideas!!
4 cups diced rhubarb "the most important part!"
4 cups fresh strawberries, chopped in medium sized chunks
1 cup granulated sugar
2 teaspoons cornstarch.."honestly I like mine thicker, I add a lot more!"
1/4 cup orange liqueur, grand marnier recommended
10 tablespoons cold unsalted butter cut into 1/2 inch pieces
1 1/4 cups all-purpose flour
1/4 cup light brown sugar
pinch salt
In a large bowl, combine the rhubarb, strawberries, 3/4 cup granulated sugar, orange zest, cornstarch and orange liqueur, toss thoroughly to combine. Grease a 9 by 13 casserole or bake dish with 1 tbs. of the butter and transfer the fruit mixture to the prepared casserole.
Preheat oven to 375 degrees F.
In a mixing bowl, combine the remaining 9 tablespoons of butter, flour, remaining 1/4 cup of granulated sugar, the brown sugar and salt, cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubbly , about 45 minutes.
Cool, "personally I like it best almost cooled all the way, it is thicker" serve with ice cream, whipped cream, or simply by itself. YUM
Recipe for making a prim cinnamon coating
This is such a nice look for any surface, paper boxes, glass, wood, metal or whatever.
Mix up a solution of 1/2 Mod Podge and 1/2 Brown paint. Any color is fine. Brush on a coating of this mixture to whatever base you choose. Next, generously coat the base with cinnamon while still wet, set aside to dry. After a few hours, brush on a mixture of 1/2 Mod Podge to 1/2 water. Set this aside to dry. You could keep repeating adding cinnamon over wet mod podge , let it dry and repeat until it has the look you want. I loved mine after the first cinnamon application!Just remember to make your last step the application of Mod Podge to seal in the cinnamon. I haven't tried it but you could add glitter or mica flakes to the final coat of finish.
Easy candy canes for any Christmas project
You will need 2 pieces of red chenille and 2 pieces of white chenille. Twist these together to form a striped candy cane. You can leave them long or cut them for smaller candy canes. You can leave as is or now apply a strong coffee solution, 2 TBS instant coffee to 3 TBS hot water. Let the candy cane dry. Now comes the part I love! Apply Mod Podge to the candy cane, dilute the Mod Podge if you want it a little thinner, next dredge your candy cane in some beautiful German glass glitter. Let dry. This makes a nice sparkly and rigid candy cane for adding to whatever project you desire.
Rit Dye Recipes
Rit dye can be used to dye doll hair or fabrics for various uses. The recipes here will dye 1 lb fabric (3 yards muslin) in the washing machine on the low water setting (3 gallons)
Beige ~ 1/2 pkg. Tan + 1 tsp yellow
Bittersweet ~ 1 Pkg. Golden Yellow and 1/2 pkg Scarlet
Camel ~ 1/2 pkg. yellow and 1/4 tsp. cocoa brown
caramel ~ 2 pkg. golden yellow and 1 1/2 tsp cocoa brown
champaign ~ 2 tsp. tan and 1/3 tsp yellow
chestnut brown ~ 2 pkg cocoa brown and 2 pkgs tangerine
eggshell ~ 1 tsp tan and 1 tsp yellow
flesh ~ 1 tsp tan and 1 tsp peach
Ivory ~ 1/2 tsp tan and 1/2 tsp yellow
Old Ecru ~ 1/2 pkg yellow and 1 1/2 tsp tan and 1 1/2 tsp peach
Spice brown ~ 1 pkg cocoa brown and 1 1/2 pkg tangerine
