[Nfb-krafters-korner] make-it-yourself gift ideas

[Carol Osmar]

Dixie, Thank you for sending this.  I really like some of these ideas and 
plan to make them.

Carol
----- Original Message ----- 
From: "Dixie" <blueherons at sbcglobal.net>
To: "Dixie" <blueherons at sbcglobal.net>
Sent: Saturday, December 04, 2010 10:59 PM
Subject: [Nfb-krafters-korner] make-it-yourself gift ideas


>
>
> Other make-it-yourself gift ideas
>
> Compiled by ARLENE MANNLEIN - H&R Staff Writer | Posted: Wednesday, 
> December
> 16, 2009 8:00 pm
> Decatur (IL) Herald-Review
> Included from a variety of sources are some crafts and foods which can be
> made and given as gifts.
>
>
> Cinnamon Ornaments
>
> 3/4 cup applesauce
> 1 bottle (4.12 ounces) ground cinnamon
> Supplies needed:
> Cookie cutters
> Drinking straw
> Colorful ribbon
>
> Preheat oven to 200 degrees. Mix applesauce and cinnamon in small bowl 
> until
> a smooth ball of dough is formed. (You may need to use your hands to
> incorporate all of the cinnamon.) Using about 1/4 of the dough at a time,
> roll dough to 1/4- to 1/3-inch thickness between two sheets of plastic 
> wrap.
> Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- 
> to
> 3-inch cookie cutters. Make a hole in top of ornament with drinking straw 
> or
> skewer. Place ornaments on baking sheet.
>
> Bake 2 1/2 hours. Cool ornaments on wire rack. Or, to dry ornaments at 
> room
> temperature, carefully place them on wire rack. Let stand 1 to 2 days or
> until thoroughly dry, turning occasionally.
>
> Insert ribbon through holes and tie to hang. Decorate with opaque paint
> markers, found in arts and crafts stores, if desired.
>
> Recipe notes: DO NOT EAT. Makes 12 to 15 ornaments. If a different size
> bottle of cinnamon is used, measure 1 cup plus 2 tablespoons cinnamon.
> Perfect holiday fun activity for kids; the ornaments are easy to make and
> their aroma lasts long after the holidays.
>
> Source: mccormick.com
>
>
> Scented Pine Cones
>
> Pinecones
> White glue
> Trim, such as greens or ribbon (optional)
>
> Your choice of: ground cinnamon, ground nutmeg, ground allspice, ground
> cloves, apple pie spice
>
> Paint edges of pinecones with white glue and sprinkle with spice (or 
> spices)
> of your choice. Tap off excess spice. Let stand until glue is dried.
>
> Trim with greens or ribbon, if desired. Place pinecones in a festive 
> basket.
> Or, tie pinecones to gift packages for fragrant wrappings.
>
> Note: These are not for eating, but they will make a bountiful basket of
> scented pinecones to add holiday fragrance to your home.
>
> Source: mccormick.com
>
>
> Bath Salt Recipe
>
> Bottle or jar
> Epsom salts
> Food coloring
> Perfume or essential oil
>
> Combine the desired amount of Epsom salts (enough to fit in your bottle or
> jar) with food coloring. Mix well so color is even. Add perfume or 
> essential
> oil and mix again. Spread the mixture out on a sheet of wax paper to dry 
> for
> a couple of hours and then put it in the bottle or jar.
>
> While the salts can be used right away, the perfume or essential oil will
> blend better with the salt if it is allowed to set in the jar for a few
> weeks.
>
> Source: familycrafts.about.com
>
>
> Grandma's Little Angels Shirt
>
> Plain T-shirt or sweatshirt
> Fabric Paint
>
> Using fabric paint, help your child make an upside-down footprint on the
> shirt for the body. Then add two handprints on each side for the wings. To
> finish the angel, make a golden halo at the heel which will be the angel's
> head. You can also use paint to add a head and a face.
>
> Above the angel or angels you create, write "Grandma's Little Angels." You
> should also write each child's name below their foot- and handprint angel
> and include their age if you like.
>
> You can also make a canvas bag using this idea, or make this shirt for
> anyone by simply replacing the word "Grandma" with the appropriate word or
> name.
>
> Source: familycrafts.about.com
>
>
> No-Sew Sachets
>
> Fabric scraps
> Fabric glue
> Potpourri, such as lavender flowers or balsam fir needles
>
> For each sachet, place two matching 5-inch fabric squares back-to-back and
> glue the edges together on 3 sides. Spread the glue close to the edges to
> prevent fraying.
>
> Once the glue is dry, fill the sachet with about 1/2 cup of potpourri. 
> Then
> glue together the open edges and again let the glue dry.
>
> Arrange the finished sachets in multicolored stacks and tie them together
> with a festive ribbon or yarn.
>
> Source: familyfun.go.com
>
>
> Fleece Snuggle Bag
>
> Tape Measure
> Fleece
> Scissors
> Straight Pins
> Thread
>
> To determine how much fleece is needed, measure height from top of head to
> heel, then add 6 inches. Now multiply that number by 2. Make sure when you
> purchase your fleece, it is in one long piece.
>
> Fold your piece of fleece in half lengthwise with right sides together. 
> The
> folded piece should now be as long as the measured number. To even, cut
> edges with scissors or rotary cutter and mat. At this time, you can also 
> cut
> the sides to make the bag a little narrower if you like.
>
> Use straight pins to hold the 2 long edges together. Also pin together one
> of the shorter sides, leaving the last side open.
>
> Using a machine straight stitch, sew along the two longer sides, leaving
> about a 1/2-inch seam allowance. Fold down the top, unsewn edge about 1/2
> inch, and then fold it down about 1 inch to make a rolled hem. Pin to
> secure, then stitch along the edge of the fold that is farthest from the 
> top
> edge of the bag.
>
> You can now turn your snuggle bag right side out and you are done! Make 
> sure
> you take some time to add some personal touches. Add some rick-rack along
> the top stitch line or cut fun shapes out of contrasting fleece and sew on
> your bag. You can also embellish with buttons, ribbon, fabric paint and
> more.
>
> Source: familycrafts.about.com
>
>
> Scottish Sharp-Cheddar Shortbread
>
> 1/2 cup (1 stick) unsalted butter, at room temperature
> 1/2 teaspoon salt
> 1/4 teaspoon freshly ground black pepper
> Pinch of cayenne pepper
> 8 ounces extra-sharp white cheddar cheese, finely shredded
> 1 cup unbleached all-purpose flour
>
> Using electric mixer fitted with whisk attachment, beat together butter,
> salt, black pepper and cayenne at low speed just until blended. Add 
> cheddar
> and flour and mix at low speed just until smooth (do not overmix). Shape
> dough into disk, wrap in plastic wrap or waxed paper, and chill 30 
> minutes.
>
> Arrange racks in upper and lower thirds of oven and preheat to 350 
> degrees.
> Line 2 large baking sheets with parchment paper.
>
> On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick 
> round.
> Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 
> inches
> apart on baking sheets. Reroll scraps if desired (rerolled scraps will be
> tougher).
>
> Bake shortbread until lightly golden and beginning to brown on edges, 
> about
> 13 to 15 minutes. Cool on sheets 5 minutes before transferring to racks to
> cool completely.
>
> Note: Look for a sharp, white cheddar that is on the dry side. It's
> important not to whip air into the dough - simply mix until blended.
>
> Source: epicurious.com
>
>
> Cherry-Almond-Coconut Granola
>
> 1 cup shredded or shaved unsweetened coconut
> 1/4 cup (1/2 stick) butter
> 1/4 cup honey
> 1/2 teaspoon vanilla extract
> 1/2 teaspoon salt
> 2 cups old-fashioned rolled oats
> 1 cup slivered or sliced almonds, your choice
> 1/4 cup sesame seeds
> tablespoons brown sugar
>
> About 1 cup dried cherries (a 5- to 6-ounce bag)
>
> Heat the oven to 275 degrees. Line a rimmed baking sheet with parchment
> paper. Sprinkle the coconut in a single layer on the parchment paper and
> toast just until some of the edges of the coconut begin to color but the
> coconut is still mostly white, 3 to 7 minutes (timing will vary depending 
> on
> how finely the coconut is shredded). Remove and set aside to cool (leave 
> the
> parchment paper on the baking sheet).
>
> Meanwhile, melt the butter in a large pot over low heat. Stir in the 
> honey,
> vanilla and salt, then stir in the oats, almonds and sesame seeds. Add the
> brown sugar and stir gently until everything is completely combined.
> Transfer the granola to the parchment-lined baking sheet, breaking up any
> clumps so the granola is spread out in a single layer.
>
> Toast the granola, stirring every 15 to 20 minutes, until the mixture is
> golden brown, about 40 to 60 minutes. Remove the tray and set aside to 
> cool,
> then transfer the granola to a large bowl. Add the toasted coconut and
> cherries, stirring well to combine.
>
> Makes about 6 cups.
>
> Note: This granola is not as sweet as usual. It would be nice sprinkled 
> over
> vanilla ice cream for dessert or over Greek yogurt for an afternoon snack.
>
> Source: The Los Angeles Times
>
>
> Confetti Pickles
>
> To make easy, all-purpose sweet and colorful pickles, drain the contents 
> of
> the following, reserving the juices, which you can combine in one 
> container:
> 1 small jar each of mixed sweet pickles, kumquats in syrup, red maraschino
> cherries, sweet gherkins and 1 can of pineapple chunks. Mix the solids
> thoroughly, and spoon into clean decorative jars. Add enough of the mixed
> juices to cover the contents of each jar, and seal. Although they can 
> safely
> be left unrefrigerated for several hours or even overnight, attach a
> colorful label advising that these pickles be stored in the refrigerator.
>
> Source: almanac.com
>
>
> Raspberry Vinegar
>
> In a glass container, combine 1/4 cup of crushed raspberries with 1 quart 
> of
> white distilled vinegar. Let set overnight at room temperature. Strain
> through a fine sieve into a decorative bottle, and add several perfect 
> whole
> raspberries. (Packaged frozen raspberries work fine and usually have 
> plenty
> of whole as well as crushed berries.) Add a colorful tag recommending it 
> to
> be used alone or combined with olive oil as a salad dressing.
>
> Source: almanac.com
>
>
> Chocolate Cookie Mix in a Jar
>
> 1 3/4 cups all-purpose flour
> 1 teaspoon baking powder
> 1 teaspoon baking soda
> 1/4 teaspoon salt
> 3/4 cup dark brown sugar
> 1/2 cup white sugar
> 1/4 cup cocoa
> 1/2 cup chopped pecans
> 1 cup semisweet chocolate chips
>
> Combine flour, baking powder, baking soda and salt. Set aside. In a 
> 1-quart
> wide-mouth canning jar, layer brown sugar, white sugar, cocoa, chopped
> pecans and chocolate chips. Pack everything down firmly before you add 
> flour
> mixture. It will be a tight fit.
>
> Attach a tag with the following instructions: Chocolate Cookie Mix in a 
> Jar:
> Preheat oven to 350 degrees. Empty cookie mix into large bowl. Thoroughly
> blend mixture with hands. Mix in 3/4 cup softened butter or margarine, 1
> egg, slightly beaten, and 1 teaspoon vanilla. Shape into walnut-size 
> balls,
> and place 2 inches apart on a parchment-lined baking sheet. Bake for 11 to
> 13 minutes. Cool 5 minutes on baking sheet, then move to wire racks.
>
> Source: allrecipes.com
>
>
> Master Cookie Mix
>
> 9 cups all-purpose flour
> 4 teaspoons baking soda
> 2 teaspoons salt
> 3 cups packed brown sugar
> 3 cups white sugar
> 4 cups shortening
> 8 cups semisweet chocolate chips
> 4 cups butterscotch chips
>
> In your largest bowl, stir together the flour, baking soda, salt, brown
> sugar and white sugar. Add the shortening and stir until mixture is mealy.
> Lightly stir in the chocolate chips and butterscotch chips until they are
> distributed evenly. Place 4 cups of the master mix into each 1-quart jar.
>
> Attach the following directions to the jar: Preheat oven to 375 degrees. 
> In
> a medium bowl, beat 2 eggs and 1 teaspoon of vanilla until well blended. 
> Add
> entire contents of the jar to the bowl, stir until combined. Drop by
> teaspoonfuls onto cookie sheet and bake in the preheated oven for 10 to 12
> minutes. This recipe makes about 2 dozen.
>
> Note: This is a really big recipe for mass "cookie mix in a jar" 
> production
> and gift giving.
>
> Source: allrecipes.com
>
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>
>
>
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