SALT DOUGH
Salt dough has a sparkly texture. It is heavy and strong and is especially suited for large or standing pieces, such as plaques or trivets, or as foundations for other, more delicate craft doughs. Salt dough keeps indefinitely when covered and refrigerated.
Recipe 1
2 cups salt
2/3 cup water
1 cup cornstarch
1/2 cup cold water
Food coloring, tempera, or other water-base paint
Mix salt and 2/3 cup water in a pan. Heat until quite warm. Remove from heat. Mix cornstarch and cold water together and add to mix in the pan, stirring constantly. Return pan to stove and keep stirring until mixture forms a smooth mass. Turn out on a plate and cover with a damp cloth until cool. Work in coloring if desired.
Shape on a foil-covered cookie sheet and let dry thoroughly - several hours in a warm oven or several days at room temperature. Smooth away rough edges with a nail file.
Tuesday, November 9, 2010
Cinnamon Clay Ornaments
All Mimi's Grandbabies!
Isabella, Jackson, Tyler and the Twins!
1 1/8 cup flour
3/4 cup ground cinnamon
1 cup salt
...1 cup water
1 Tbsp. ground nutmeg (optional) I am going to add these.
1 Tbsp. ground cloves (optional)
Mix dry ingredients with water to form smooth, stiff dough. Divide dough into three or four portions. Place each section between two sheets of waxed paper, and roll to 1/4-3/8 inch thickness. Use cookie cutters to cut Christmas shapes out of dough. While dough is still soft, use a straw to make a hole near the top of each shape where ribbon can later be inserted for hanging. Bake cut shapes at 350 degrees 15-20 minutes to dry. If desired, insert ribbon in hole, tie, and hang as ornaments.
Thursday, November 4, 2010
Non-edible Homemade Clay for ornaments!
4 cups flour
1 cup salt
1 1/2 cups water
Directions:Prep Time: 20 mins
Total Time: 40 mins
1 Combine ingredients and knead dough for 15 to 20 minutes. (or 5-10) ;-)
2 Roll dough out and cut around hand or cut circles out for making hand imprints. Use cookie cutters for ornaments or gift tags. If necessary, slightly dampen pieces to make them stick together. (I make the whole batch into a log and cut slices like slice and bake cookies and then roll out the slices, they look more homemade that way, not perfect.)
3 Make a small hole for the hanger and prick to prevent air bubbles.
I use a straw to make the hole, its like a tiny cookie cutter.
4 Bake at 300ºF about 20 to 25 minutes or until golden. You may have to bake considerably longer depending on how thick your items are. They may not feel hard right away but will harden as they cool.
5 Paint and decorate as desired. Acrylic paints work best and use a varnish to make them shiny. You can also just color them with markers and then your ready to go.
Merry Christmas!
1 cup salt
1 1/2 cups water
Directions:Prep Time: 20 mins
Total Time: 40 mins
1 Combine ingredients and knead dough for 15 to 20 minutes. (or 5-10) ;-)
2 Roll dough out and cut around hand or cut circles out for making hand imprints. Use cookie cutters for ornaments or gift tags. If necessary, slightly dampen pieces to make them stick together. (I make the whole batch into a log and cut slices like slice and bake cookies and then roll out the slices, they look more homemade that way, not perfect.)
3 Make a small hole for the hanger and prick to prevent air bubbles.
I use a straw to make the hole, its like a tiny cookie cutter.
4 Bake at 300ºF about 20 to 25 minutes or until golden. You may have to bake considerably longer depending on how thick your items are. They may not feel hard right away but will harden as they cool.
5 Paint and decorate as desired. Acrylic paints work best and use a varnish to make them shiny. You can also just color them with markers and then your ready to go.
Merry Christmas!
Sunday, September 12, 2010
Creamy Cheesy Mac and Cheese
Ingredients
1 tablespoon salt
1 pound elbow, shell or other bite-size shaped pasta
6oz heavy cream
1/2 cup milk
1 tablespoon salt
1 pound elbow, shell or other bite-size shaped pasta
6oz heavy cream
1/2 cup milk
1 cup chicken broth
3 tablespoons butter
1/3 cup flour
1 dash ground mustard
3 tablespoons butter
1/3 cup flour
1 dash ground mustard
1 dash paprika
1 dash salt (be careful with the salt!)
1/2 cup grated Parmesan cheese ( I used Kraft pregrated Italian cheese blend, in the bags)
Freshly ground black pepper
1/2 cup grated sharp cheddar cheese (I used the pregrated sharp cheddar here too)
1/2 cup grated Parmesan cheese ( I used Kraft pregrated Italian cheese blend, in the bags)
Freshly ground black pepper
1/2 cup grated sharp cheddar cheese (I used the pregrated sharp cheddar here too)
8 oz grated colby jack cheese
1.Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until done. Drain and quickly rinse. Return to pot. (the pasta should finish cooking about the same time as the cheese sauce)
1.Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until done. Drain and quickly rinse. Return to pot. (the pasta should finish cooking about the same time as the cheese sauce)
2.Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). About 1 min.
3. Melt butter in a large pan; whisk in flour, cook about 2 min, then add hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, paprika, Parmesan and pepper. Turn off heat, stir in the rest of the cheese until melted.
4..Add drained pasta to sauce, and stir until everything is well combined . Serve hot.
Magic Bars
Yummy!!
1 sleeve graham crackers- crushed
1 stick butter melted
1 can condenced milk
1 bag chocolate chips (you can use whatever you want, white, milk, dark, or a mix of all)
1 small bag coconut
pecans (or your fave nut or both!)
You don't have to stop with those ing. You can add flavored chips, caramel, chopped up candy bars... you get to play Willy Wonka! :-)
Line a 9X13 pan with foil, SPRAY with cooking spray. Heat oven to 350. Before you open the sleeve of crackers hit them a few times with a large spoon just so they are crushed up, but not fine. Empty crumbs into the bottom of pan. Pour butter over crumbs. Drizzle half the can of milk over the crust. Next sprinkle chocolate chips, then coconut, then nuts. drizzle the rest of the milk over the top and bake until coconut starts to brown. cool and cut into SMALL bars. The hubby tried to eat 3 but was defeated by the second one! They are so yummy with a tall glass of milk!!
Tuesday, July 20, 2010
Texas Sheet Cake
This is the best non-fussy chocolate cake ever!
I always ask mom to make this cake any time the cake is for me!
Make sure the glaze is hot when you pour it on the hot cake!
I think it is better the next day!
Thick, moist, chocolate goodness!!
Bring to boil:
1 cup butter
1 cup water
5 Tblsp. cocoa
Add to flour mixture consisting of:
1 1/2 cup of flour
2 cups sugar
now add 1 tsp. soda to 1/2 cup milk and add to mixture.
Add 1 tsp. vanilla
Now add 2 slighly beaten eggs and bake at 375 degrees for 25 to 30 minutes.
Don't over cook.
Heat to boiling:
1 stick butter
6 Tblsp. milk
1 tsp. vanilla
3 Tblsp. cocoa
add:
1 lb. confectioners sugar
1 cup chopped nuts
and pour over hot cake.
Wednesday, June 16, 2010
Shepherds Pie
This was the best Shepherds Pie I have made so far, and I have made a few. I followed the directions all the changes I made I added to the sides.
Ingredients
For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
(I think I would steam or boil these in advance so they lose the crunch...
it is not needed in this recipe)
(I used frozed pea and carrot mix, I would use the fresh next time
so they can get tender with the onion.)
2 cloves garlic, minced
1 1/2 pounds ground lamb (used ground beef)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste (used a small can of tomato sauce)
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves (I didn't use, the hubby hates this herb)
1 teaspoon freshly chopped thyme leaves (used some ground thyme)
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
Top with grated cheddar cheese in last 10 min of baking.
Directions
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
2 cloves garlic, minced
1 1/2 pounds ground lamb (used ground beef)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste (used a small can of tomato sauce)
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves (I didn't use, the hubby hates this herb)
1 teaspoon freshly chopped thyme leaves (used some ground thyme)
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
Top with grated cheddar cheese in last 10 min of baking.
Directions
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
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