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

[Dick Carlson]

Some of these, especially the first couple sound interesting.
Worth looking into.


-----Original Message-----
>From: Dixie <blueherons at sbcglobal.net>
>Sent: Dec 4, 2010 7:59 PM
>To: Dixie <blueherons at sbcglobal.net>
>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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