Tuesday, December 15, 2009

We had to do something crafty for Christmas

I've seen this one everywhere on the web this year. I first learned to make Cinnamon Applesauce Ornaments from the Herb Society, when we made homey decorations one year for decorating the 1880's Eldridge House at Crossroads Village. If you want to make some, they add a non-caloric but delicious scent to the seasonal festivities, here's a thrifty tip: buy your cinnamon, cloves, white glue and applesauce at the dollar store.

Recipe: Cinnamon Applesauce Ornaments

(not edible)

1 c. cinnamon
1 Tbsp. ground cloves
2/3- 3/4 c. applesauce
2 tbsp. thick white craft glue

Combine ingredients, drizzling a little glue at a time until dough reaches the right consistency for rolling, not too wet, or crumbly. Work 2 to 3 minutes (knead) or until smooth. If it is too dry, add applesauce, if too wet, add more cinnamon. Knead ball on cinnamon-sprinkled surface until it holds together well.

Roll out (with cinnamon sprinkled rolling pin on cinnamon sprinkled surface) to 1/4 inch thickness, do not roll any thinner. Cut shapes with cookie cutters.

Use a drinking straw to cut a hanging hole. Using spatula, place on parchment lined baking sheet. Let air dry for 24-48 hours, turning ornaments occasionally to prevent warping, or dry in a dehydrator, or, in a low oven bake at 170-200 degrees for a couple of hours until dried out. Place on rack to cool.

Sand rough edges with an emory board if needed.

If desired, paint with acrylics after completely dry. For fake frosting, use a white fabric paint.

When you pack the ornaments away, cushion them to keep them from breaking. And, if they start to lose their scent over the years, add a drop of cinnamon oil to bring back the scent.

You can use these in a myriad of ways from gift package tie-ons to tree ornaments. This year, the girls strung them on 1/8" red ribbon and used them like a garland on the front of the old dresser where we keep their books.

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