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

[linda]

Thanks Dixie!  These sound like great gift ideas and easy enough to do with
the kiddos!

Blessings, 
Ninn
The_ninn at tx.rr.com

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[mailto:nfb-krafters-korner-bounces at nfbnet.org] On Behalf Of Dixie
Sent: Saturday, December 04, 2010 9:59 PM
To: Dixie
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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