Episode Ten - Edible (and not so edible) Ornaments

Dec 17, 2012

Eileen talks about making ornaments for the holidays.  


1 box gingerbread cookie mix
1 small box raisins
1 small pkg. red hots
1 plastic drinking straw
1 can clear acrylic varnish

Prepare cookie dough with gingerbread men cookie cutter. Use raisins for eyes and red hots for buttons. using straw, put hole in the gingerbread man's head for hanging. Bake as directed on box. Remove from pan to cool. Let sit for 2 to 3 days. Spray with clear acrylic varnish. Let sit 1 more day to dry. Hang with thin ribbon.


(not for eating)

1 cup cornstarch
2 cup baking soda
1 1/2 cup water

In a large pot, mix cornstarch and soda. Add water all at once. Stir until smooth. Cover and cook over medium heat until mix is the consistency of slightly dry mashed potatoes. Turn onto a cool surface and cover with a damp cloth until cool enough to handle. When cool, coat hands with cornstarch and knead until smooth and pliable. Roll out and cut with cookie cutters. If they are to be used for ornaments, use a toothpick to make holes for hanging. To dry, place on baking sheet. Bake at 250 degrees until hard. Paint after drying.


Take a cone shaped ice cream cone and cover the outside with green icing. Put different colored soft and hard candies or sprinles on the icing.  You can sprinkle coconut on the icing too to make it look like snow. Poke a small hole near the pointy top of the ornament and use an ornament hanger to attach it to the tree.