Crafts

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Introduction ~ background Information

Dough crafts has its origins with the Ancient Egyptians, Greeks and
Romans and offered baked bread dough as tributes to their Gods. This
tradition is still followed today in the form of bread wheatsheaves
displayed at Easter.
Salt dough as we know it today evolved in Europe during the 19th
century progressing from the traditional bread dough to the salt dough
where the salt was added to protect the dough from mice.
This simple, inexpensive, non-toxic craft is enjoyed by all. The
basic materials needed are: flour, salt and water, all of which are
found in most kitchens.
Many of the craft projects may be dried in a conventional oven. This
may take from 12 to 14 hours or longer depending on the size of the
project. Using the microwave reduces this time down to no more than a
couple of hours.
The projects that I will be posting fall into three catagories, each
requiring different skill levels and techniques.
The first being simple templates and flat shapes.
The second being more complicated molding and modeling
The third being painting and finishing

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Flour - Use for kneading and for sprinkling over the pastry board and
rolling pin to prevent the dough from sticking.
Pastry Board - A wooden one is best for rolling out dough.
Rolling Pin - Use for rolling out the dough to an even thickness.
Pastry Brush - Use to moisten the surface of the dough with water
ready to attach other flat shapes or details.
Small Knife - Use to cut out simple shapes and around templates.
Scissors - Use to cut out paper templates.
Metal Cutters - The vast assortment of cooke, canape' and cake
decorating cutters now available are invaluable for dough craft,
especially for cutting out small or intricate shapes.
Modeling Tools - These plastic tools have pointed, blunt and rounded
ends and blades and are readily available from craft supply stores and
are useful for cutting out fine shapes, smoothing out dough, making
surface patterns and indentations.
Wooden Skewers - Use for making surface patterns and applying adhesive.
Paper and tracing paper - Use for tracing and cutting templates.
Pencil - Use for tracing templates and sketching.

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Assorted molds - Use microwave-safe dishes, plates and bowls as molds;
other objects such as egg shells and bottles can be used.
Card and Card Molds - Make your own molds from thin cardboard.
Plastic Food Wrap - An essential item when molding salt dough: a layer
of plastic food wrap stretched over the mold will prevent the dough
from sticking.
Knife - Use for trimming edges of molded shapes and for cutting out
small shapes.
Modeling Tools - A assortment of plastic tools each differently shaped
for cutting, modeling and surface decoration.
Fork - The tines of a fork make even grooves when pressed into the
surface of raw dough.
Garlic Press - Use to create texture.
Modeling Syringe - This has a number of different fittings enabling
different shaped strands of dough to be extruded.
Wooden Skewers and toothpicks - Use to create surface textures, apply
adhesive and support small objects like beads for baking and painting.
Shells or other Three-Demensional Objects - Many objects can be used
to emboss surface patterns - simply press the shape firmly onto the
surface of the raw dough.
Fabric - Use for backings for small pictures.
Wire - Bend short lengths of wire into decorative shapes and use for
embossing patterns into raw dough.
Metal Cutters - Collect a variety of metal cutters to cut out flower
petals, leaves letters and other small shapes.
Adhesive Tape - Use masking tape to join card molds together and
double-sided tape for holding small shapes in position for painting.
Florist's Foam - Press salt dough beads onto toothpicks and stick into
florist's foam while the beads are being painted.

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Acrylic Craft Paints and Spray Paint - Non-Water-based acrylic craft
paints are ideal for decorating dough pieces as they provide good
color coverage and are quick drying.
Oil Paint - Use together with crackle varnish.
Paintbrushes - An assortment of different sized paintbrushes for
applying paint and varnish.
Toothbrush - Use to create a speckled paint effect.
Sponges - Use natural or synthetic sponges to produce a mottled paint effect.
Polyurethane Varnish - Available in gloss, matt and satin finishes;
use to seal and protect finished dough pieces.
Crackle Varnish - A speciality varnish used to create an antique, crackled
look.
Quick-drying Craft Adhesive - Use for fixing small light items such as
beads to dough models.
Epoxy Resin Adhesive - use this strong adhesive for repair work, for
attaching small features to larger dough pieces and for fixing metal
fittings.
Stencil Film - Use this transparent plastic film for making stencils.
Craft Knife or Scalpel - Use for cutting out stencils.
Sandpaper - use fine grade sandpaper for smoothing rough edges and
corners of baking dough pieces in preparation for decoration.
Wire - Bend short lengths of wire into decorative shapes for
embossing, use finer wire for holding shapes together.
String and Raffia - Use to make decorative hanging loops for Chrismas
decorations and small pictures, and for attaching small dough pieces.
Leaves - The underside of a large leaf makes a delicate embossed
pattern when pressed into the surface of raw dough.
Needles and Sewing Thread - Use for general sewing and attaching beads.
Beads - Use for embellishments and for Christmas decorations.
Metal Fittings - Fittings such as magnets, jewelry findings, metal
brackets, and brooch clasps are fitted to the painted models with
epoxy resin adhesive.

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Materials:
1 empty 12-oz. cardboard frozen juice can, bottom still attached
colorful, chunky-style potpourri
1 white taper candle about 6 inches high and 1 inch in diameter
clear paraffin wax
double boiler or slow cooker to melt the wax
Instructions:
Cut the paraffin wax into 1 to 2-inch cubes and melt it in the double
boiler or slow cooker according to the manufacturer's directions on
the package. Next, stand taper candle inside the juice can. If the
taper candle is taller than the can, trim some wax off the bottom
until it's the same height as the can.
Center the taper inside the can, then fill the can halfway with
potpourri so that the potpourri holds the taper candle upright and in
place. Using a glass or metal measuring cup, carefully take a scoop
of the melted wax and pour it into the juice can. Continue filling
the juice can with melted wax to 1/8th-inch below the can's rim, then
gently tap the side of the can a few times to get rid of any air
bubbles in the melted wax. Let the wax cool and harden for 30
minutes. Wax shrinks as it cools, so you'll want to "top off" your
candle with a bit more melted wax. When the wax is fully cooled and
hardened, use sharp scissors to snip the rim of the juice can at its
seam. Peel away the cardboard and remove the candle from its mold.
IMPORTANT***Do not allow the wick to burn into the potpourri part of
the candle. NEVER leave a burning candle unattended.

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You will need:
Potpourri
A clear plastic ornament with a hole at the top, that can be
opened and filled
Glue
Ribbon of your choice
Decorative paint
Directons:
1. Fill the plastic ornament with potpourri.
2. Glue the plastic ornament together.
3. Glue the ribbon over the seam of the ornament.
4. Make a loop out of the ribbon.
5. Loop the ribbon through the top of the ornament.
6.design the ornament on the outside how you want.
7. Hang it on your tree.
Yule Potpourri Mixes
Fill your home with these fragrant delights. These recipes are designed
to be visually appealing for
gift-giving as well as wonderfully aromatic. Mix ingredients and add
oils the same as for jar
potpourri. Cure minimum 2 weeks.
To Use:
For stovetop, add 2 to 3 tablespoons potpourri to boiling water in 2
quart stainless steel saucepan. Reduce heat and simmer uncovered on
stovetop. For simmerpot, add 1 teaspoon to hot water. Potpourri can
simmer for hours, but be sure to check water levels and add warm tap
water as needed. Discard the simmered mixture after use.
Yule Potpourri
1oz Pearly Everlasting (White)
1*oz Pine Needles Green
1* oz Cockscomb Flowers (Dyed Red)
2oz Pine Cones, White Spruce
2* oz Cinnamon Sticks (1-inch)
1oz Curly Pods (Natural)
1* oz Hibiscus Flowers, whole
*oz Noble Fir Cones Scales
1oz Pine Cones, Birch
*oz Pine Cones, Hemlock
4oz Rose Hips, whole
* oz Velvet Flowers (Xmas Red)
2oz Cellulose Fiber Fixative
2oz Cloves, whole
Oil: Christmas with Vanilla * to *oz per 16 cups
potpourri mix. (About a gallon)
Holiday Spice Simmering Potpourri
8oz Rose Hips whole
2oz Star Anise, standard
1* oz Cinnamon Chips large cut
2* oz Cinnamon Sticks 1-inch
1oz Curly Pods (Natural)
2oz Ginger Root Slices
3*oz Juniper Berries Red whole
*oz Noble fir Cone Scales
*oz Oak Moss whole * inch pieces
1oz Pine Cones Birch
1*oz Spina Cristi
1*oz Allspice (Jamaican) whole
1*oz Cloves whole
1oz Sassafras cut
*oz Tilia Flowers
Oil: Bayberry with Cinnamon, Christmas or Christmas with Vanilla,
Cinnamon or Cinnamon with Vanilla.
* to *oz per 16 cups of potpourri mix. (About a gallon)

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Makes: 10
Note: These are NOT edible! I am sharing this recipe because they make
wonderful gifts. They also would make your house smell heavenly if you
make these for your tree.
Amount Measure Ingredient --
Preparation Method
1
c Applesauce
1
oz Cinnamon
1
oz Ground cloves
1
oz Ground nutmeg
1
oz Ground ginger
Cinnamon for cutting board
Combine ingredients to make a stiff dough. Roll out on board dusted
with ground cinnamon. Cut with
cookie cutters of your choice. Put hole in top for string. Lay out
flat to dry. Turn over every 12 hours until completely dry.

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MATERIALS
1 small pumpkin
Leaves from your yard
Berries or nuts from your yard
1 cup orange peel
12 bay leaves
1/4 cup whole cloves
6 cinnamon sticks
1/2 tsp ground nutmeg
10 drops cinnamon oil
20 drops spice scented essential oil
Chop the pumpkin into small pieces. Dry out in the oven on low temperature.
Crunch up the leaves and mix all the ingredients in a large roasting pan.
Store in airtight containers and let cure for at least 6 weeks before using.

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Ingredients
Apples have a scent with good memories for everyone. Maybe they recall the
first day of school, or coming home for supper to the smell of baked apples.
With this recipe you will capture all these memories. You will need:
1 large apple
2 teaspoons grated nutmeg
1 cup 1-inch cinnamon stick
cinnamon oil
1/2 cup red rosehips
apple-spice oil
Procedure
First, prepare the apple slices. Sprinkle about 1 teaspoon of grated nutmeg
onto a metal pie pan. Cut apple into quarters, remove core, slice into thin
pieces. Now lay these pieces on the pie pan, sprinkle with remaining nutmeg
and dry until leathery. Any source of low, dry heat will do: the mantel over
a woodstove, the top of a radiator, or an oven preheated to 150Â.°F., then the
heat turned off. In about two days the slices will be dry. Meantime, put
cinnamon stick in a quart jar and drop 7 drops cinnamon oil on it.
Allow to rest for a day. Then put red rosehips in the jar, treat them to 12
drops apple-spice oil and shake well. Now add the apple slices dried with
nutmeg and shake the whole thing together. This potpourri smells heavenly as
soon as it is blended, and it improves even more with aging.

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Ingredients
2c. peppermint leaves
2c. mixed lemon scented mint, thyme, costmary and sweet cicely leaves
2oz rosemary
1 oz lavender
1oz orris root powder
1/2 tsp ground allspice
1/2 tsp whole cloves
1/2 tsp grated nutmeg
2 cinnamon sticks
2 drops peppermint oil
2 drops basil oil
1 drop lemon oil
flowers to decorate

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1 cup lemon balm leaves
1/2 cup lemon verbena leaves
1/2 cup lemongrass (chop into pieces
1 cup lemon-scented geranium leaves
2 tablespoons dried lemon rind
1/2 cup orris root
2 to 4 drops of lemon verbena or lemon balm essential oil
For extra color and texture add a few dried lemon sliced and/or dried
calendula flowers
Blend all together, shake gently and cure for up to six weeks.

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1 cup lemon balm leaves
1/2 cup bergamot mint
1/2 cup lemon mint or spearmint
1/4 cup dried lemon peel
1/4 cup dried orange peel
1/2 cup oak moss
6 drops bergamot oil
For extra color and texture add dried orange and/or lemon slices, and
cinnamon sticks.
Blend all, shake gently and cure for up to 6 weeks.