TALK TKL 9-22-97
Gifts From the Recipe - Part 1 (of 2)
Mom's Fudgy Truffles
Feverfew Complexion Milk
Fennel Cleanser
Tansy Skin Tonic
Rosemary Hair Tonic
Chamomile Conditioning Rinse
Lemon Verbena Hair Rinse
Rose Hand Cream
Dill Aftershave
Lavender Bubble Bath
Easy Microwave Turtle Candies
Christmas Bears Snack Mix
Holiday Spice PotPourri
Bavarian Mint Coffee Creamer
Amaretto Coffee Creamer
Hot Chocolate Mix
Nancy Barker's Very Rich Hot Chocolate Mix
Instant Spiced Tea
Brandied Peaches
Friendship Cake (Recipe 2)
Brandied Fruit Starter
Friendship Cake
M & M Christmas Ornaments
Santa Cookie Wreath
Potpourri for Simmering
Haystacks
Tiered Biscotti Tree
Name Tag Cut-Outs
Toffee Cookies
Scented Cinnamon Ornaments
Betsy, NY (9:28:16 pm) :
Date: Fri, 18 Nov 1994 04:14:54 -0800
From: "C. Baden" hazel@NETCOM.COM
Subject: Recipe: Mother's Fudgy Truffles
Recipe: Mom's Fudgy Truffles
24 oz. (2 bags) chocolate chips
14 oz. (1 can) sweetened condensed milk
2 TB rum
Melt the chocolate over hot water. When it's melted and smooth,
mix in the sweetened milk. Mix it smoothly, and then add the rum, and
mix until smooth again. Let it cool slightly. Roll out balls in your
hands and place on waxed paper.
Or: Roll out balls, and roll them in a dish of cocoa and then put on the
waxed paper.
Or: Roll out the balls, drop in a cup of "hundreds & thousands" (colored
sprinkles, i.e. cake decs), flip over onto the waxed paper so the colored
sprinkles are on top, and flatten slightly with two fingers.
Or: Roll out the balls, drop on waxed paper, and then press a whole pecan
or walnut(-half) on top.
Let the individual truffles chill in the fridge.
Or: if you're lazy: roll the whole batch out into a long cylinder, and
roll it up in the waxed paper. Chill the whole batch, then later cut off
slices.
--
hazel@netcom.com - Home of Margarita Jell-O, an alcoholic use for lime
jello. Email me w/ "request margarita" as subject or message for recipe.
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Betsy, NY (9:30:07 pm) :
From: michele.magallon@php.com (Michele Magallon)
Newsgroups: rec.food.cooking
Subject: Re:Christmas Gift Ideas
Date: Thu, 1 Dec 1994 17:11:15 GMT
In response to a request by Leslie Forte for Christmas gift ideas, I
posted that I am giving herbal facial, hair and bath products to my
family and friends. I mentioned if she would like me to pass on the
ingredients to e-mail me and I would post it for her. Well, I had
about fifteen immediate responses from people requesting the
information so I thought I would post it for all.
.
FEVERFEW COMPLEXION MILK
Helps dry skin, helps fade blemishes and discourages blackheads.
1 large handful of Feverfew leaves
1 1/4 cups milk
Place in sauce pan and simmer for 20 minutes. Allow to cool in the pan
and strain into a bottle. Refrigerate
.
FENNEL CLEANSER
Gently but thoroughly cleans.
1 tbsp Fennel seed
1 cup boiling water
1 tsp honey
2 tbsp buttermilk
Lightly crush Fennel seeds. Pour on boiling water and allow to infuse
for 30 minutes. Strain after cool into a bowl and add honey and
buttermilk. Transfer into clean bottle and refrigerate.
.
TANSY SKIN TONIC
Splash on to start the day.
1 large handful of Tansy leaves
2/3 cups water
2/3 cup milk
Place all ingredients in small pan and bring to boil. Simmer for 15
minutes and allow to cool in pan. Strain into bottle and use as a
toner. Keep refrigerated.
.
ROSEMARY HAIR TONIC
Helps control greasy hair and enhances the shine.
1 cup fresh Rosemary leaves
5 cups bottled water (non-carbonated)
Put all ingredients in a pan and bring to a boil. Simmer for 20
minutes and cool in pan. Strain and store in a bottle. Use after
shampooing the hair.
.
CHAMOMILE CONDITIONING RINSE
Helps blonde hair stay bright. Good overall conditioner.
1/2 cup fresh or dried Chamomile flowers
2 1/2 cups water
1 handful scented Geranium leaves
Put water and Chamomile in a pan and bring to a boil. Simmer for 15
minutes. While still hot, strain on to the scented Geranium leaves.
Leave to soak for 30-40 minutes. Strain again into a bottle. Use
after shampooing.
.
LEMON VERBENA HAIR RINSE
Stimulates pores and circulation.
1 handful Lemon Verbena leaves
1 cup boiling water
Pour boiling water over leaves and let soak for 1 hour. Strain and
discard leaves. Bottle and pour over hair after conditioning.
.
ROSE HAND CREAM
Softens and moisturizes.
1 tsp beeswax
1/4 tsp honey
4 tbsp almond oil
4 tbsp rosewater
Put beeswax, honey and almond oil in glass jar and stand it in a pan of
hot water. Stir until melted and blended. Stir vigorously while
pouring in the rose water. Take jar out of the water and continue to
stir gently until mixture has cooled.
.
DILL AFTERSHAVE
Splash on after shaving.
1/4 cup Dill seed
1 tbsp honey
2 1/2 cup bottled water
1 tbsp distilled Witch Hazel
Place Dill seed, honey and water in a small pan and bring to a boil.
Simmer for 20 minutes. Cool in pan and add Witch Hazel. Strain after
it is cool and bottle. Keep refrigerated.
.
LAVENDER BUBBLE BATH
1 bunch Lavender
1 large bottle clear organic shampoo
5 drops oil of Lavender
Clean wide-neck jar with screw top
Place Lavender head down in the jar. Cut down to fit. Add shampoo and
Lavender oil. Close and place in sunny window (sorry if you are not in
a place the sun reaches this time of year! I am lucky enough to be in
California.) for 2-3 weeks and shake occasionally. Strain and
re-bottle. Use 1 tbsp in a bath.
.
Hope this helps with some gift ideas!
Happy Holidays*
From "The Complete Book of Herbs"
By Andi Clevely and Katherine Richmond
************************************************************************
Michele
michele.magallon@php.com
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(9:30:31 pm) : * Exported from MasterCook II *
Easy Microwave Turtle Candies
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Candy Chocolate
Christmas Gifts
Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces semisweet chocolate chips
1 1/2 cups pecan halves
28 caramels, unwrapped
2 tablespoons whipping cream
Microwave half the chips in a glass bowl at HIGH for 1 1/2 minutes, stirring
after 1 minute. Stir until smooth; cool until slightly thickened. Drop
chocolate by tablespoonfuls onto a wax paper-lined baking sheet, shaping
into 16 (1 1/2 inch) circles. Reserve remaining chocolate. Arrange 4 pecans
over each circle; chill until firm.
Place caramels and cream in a glass bowl; microwave at HIGH 2 minutes or
until caramels melt; stir after 1 minute. Let stand 4 minutes or until
slightly thickened. Spoon caramel mixture evenly over pecans. Microwave
remaining chocolate at HIGH 1 minute, stirring after 30 seconds; quickly
spread over caramel mixture. Refrigerate until firm. YIELD: 16 candies.
NAN'S NOTE: You don't need to use cream to melt with the caramels - milk or
even water works just as well.
- - - - - - - - - - - - - - - - - -
NOTES : This is a great Christmas gift!
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Betsy, NY (9:31:56 pm) :
Title: Christmas Bears Snack Mix
Categories: Holiday, Christmas
Yield: 1 servings
2 c Bear-shaped chocolate graham snacks
2 c Mini oreos with red frosting
4 c Popped popcorn
2 c Red, white & green candy coated chocolates
1 c Red & green gummi bears
Mix all ingredients in a large bowl. Store in plastic
bags or covered container. NOTE: Can change this by
changing the chocolate graham bears and mini oreos for
any small cookies or snacks desired.
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Velma TN (9:32:31 pm) : Holiday Spice PotPourrie
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Holiday Spice PotPourrie
Categories: Crafts, Non-food, Christmas, Holidays
Yield: 6 servings
4 Oranges
4 Lemons
1/2 c Whole cloves
1/2 c Whole allspice
10 Cinnamon Sticks, broken
10 Bay leaves, crumbled
8 oz Decorated jelly jars with
-bands & lids
Using a vegetable peeler, peel fruit carefully, removing only the
peel, not any of the white pith. cut or tear into one inch pieces
Spread peel on paper towel lined pan. place in preheated oven to
175, or set oven to WARM. dry in oven for 1 1/2 hours, tossing
occasionally. Peels should be leathery and/or slightly crunchy.
spread peels on dry paper towels and let air dry for 24 hours.
Combine with remaining ingredients. fill jars with mixture, place
lids on and screw bands on tightly. yield: 3 or 4 half pint jars.
To use: remove lid and leave band on for decoration to fragrance a
room. OR put one Tblsp into a jar and fill jar with boiling water to
release fragrance.
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Velma TN (9:35:30 pm) :
BAVARIAN MINT COFFEE CREAMER
3/4 cup non-dairy coffee creamer
1/2 cup Dutch process cocoa (we used Droste brand)
3/4 cup confectioners sugar
1/2 tsp. peppermint extract
Combine all ingredients in a container with a tight fitting lid.
Shake well to blend. Store in airtight container and give creamer
with the recipe for Bavarian Mint Coffee. Yields 15 servings. To
make Bavarian Mint Coffee: In a mug, combine 2 tablespoons of creamer
with 6 ounces of coffee.
AMARETTO COFFEE CREAMER
3/4 cup non-dairy coffee creamer
1 tsp. almond extract
1 tsp. ground cinnamon
3/4 cup confectioners sugar
Combine all ingredients in a container with a tight fitting lid.
Shake well to blend. Store in airtight container and give creamer
with the recipe for Amaretto Coffee. Yields 12 servings. To make
Amaretto Coffee: In a mug, combine 2 tablespoons of creamer with 6
ounces of coffee.
HOT CHOCOLATE MIX
4 cups dry milk
1 cup unsweetened cocoa
2 cups sugar
1/2 teaspoon salt
1 teaspoon instant decaffeinated coffee (optional)
Mix the ingredients and put them into a plastic container or double
plastic
bags. Label the mix "Hot Chocolate. Use 1/4 cup per cup of boiling
water." Makes 20 cups.
NANCY BARKER'S VERY RICH HOT CHOCOLATE MIX
8 cups dry milk
1 pound instant chocolate drink, like Swiss Miss or Nestle's Quick
1 cup Cremora, Coffeemate, or Pream
4 heaping tablespoons powdered sugar
Mix the ingredients and put them into a plastic container or double
plastic
bag. Label the mix "Rich Hot Chocolate. Add 1/2 cup mix per cup of
boiling water." Makes 24 cups.
INSTANT SPICED TEA
2 cups powdered orange breakfast drink
1-1/2 cups sugar
3/4 cup instant tea
2 packages unsweetened lemonade mix
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Mix the ingredients and put them into a plastic container or double
plastic
bag. Label the mix "Spiced Tea. Add 2 heaping teaspoons to 1 cup
boiling
water."
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Betsy, NY (9:35:51 pm) :
From: "Paul A. Meadows" ag441@ccn.cs.dal.ca
To: MM-RECIPES@idiscover.net
Title: Brandied Peaches
Categories: Fruits, Preserves
Yield: 3 litres
5 lb Peaches, peeled
3 c Granulated sugar
3 c Water
4 c Brandy
Bring a large pot of water to boil. Add peaches a few at a time, remove and
slip off skins. If they are large, cut in half and remove pit, if small,
leave whole.
Bring sugar and water to boil in large pot. Lower heat and simmer for 5
minutes. Add peaches to syrup and simmer 5-10 minutes or until tender.
Remove peaches with slotted spoon and pack into sterilized jars. Cool syrup.
Fill jars just over half full with syrup. Top with brandy, making sure
peaches are completely covered. Cover tightly.
Source: "Food & Drink" magazine, Liquor Control Board of Ontario, Canada
"Entertaining Notebook"
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Velma TN (9:39:18 pm) : I've started my fruit to make the Fruit Cake for Christmas. This one is more moist than regular fruit cake.
FRIENDSHIP CAKE (Recipe 2)
BRANDIED FRUIT STARTER
1 15 1/4 oz can pineapple chunks
1 17 oz can apricot halves
1 16 oz can sliced peaches
1 10 oz jar maraschino cherries
1 1/4 c sugar
1 1/4 c brandy
Friendship cake, recipe below
Combine all ingredients in a clean, non-metal bowl and stir
gently. Cover and let stand at room temperature for three weeks,
stirring fruit twice a week. Starter is now ready to use.
Reserve one cup starter at all times or you will have to
start all over again. To replenish starter, add one cup sugar
and one of the four fruits; add another fruit every week for the
next three weeks, stirring gently each time. Cover and let
stand at room temperature three days before using. Apricot or
peach brandy can be used and fruit co*cktail substituted for
peaches or apricots.
FRIENDSHIP CAKE
1 c butter or margarine melted
1 3/4 c sugar
3 c all purpose flour
1 t baking soda
1 t ground cinnamon
1/2 t salt
1/4 t ground cloves
1/4 t ground nutmeg
2 c drained brandied fruit starter
2 eggs
1 c chopped pecans
1/4 c brandied fruit juice (such as
apricot or peach brandy)
powdered sugar
Combine butter and sugar in a large bowl and beat well.
Combine next six ingredients; add eggs and beat well again.
Coarsely chop brandied fruit and add to batter, add pecans and
juice and mix well. Pour into a greased, floured 10-in bundt pan
and bake at 350 degrees for one hour. Cool ten minutes and turn
out onto a wire rack to finish cooling. Sprinkle with powdered
sugar.
Source: Baltimore Evening Sun 5/1/91
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Betsy, NY (9:43:15 pm) :
Title: M & M Christmas Ornaments
Categories: Candies, Desserts
Yield: 1 servings
----------------------TREE ORNAMENTS----------------------
Plastic wrap
Pkg.'s M&M's
Pipe Cleaner
Ribbon
---------------------CHRISTMAS WREATH---------------------
Same ingredients as ornament
- but also a wire coat
- hanger
TREE ORNAMENTS: Cut plastic wrap into 6-inch squares.
Gather corners and twist tightly. Secure with pipe
cleaner. Cluster individual balls into one large one,
connecting each ball with the adjoining pipe cleaner.
Tie "curling" ribbon around the cluster to form a loop
at the tops. Tie two 10-inch strands of ribbon at the
bottom and curl. Hang on the tree with the loop ends.
M&M CANDY WREATH: Make cluster balls the same way as
the candy tree ornament clusters, using plain or
peanut M&M's. Form a circle from a wire coat hanger,
the hook forms the hanging loop. Attach cluster balls
to the hanger with pipe cleaners. Tie a large bow at
the top of the wreatn.
Shared by Cate Vanicek
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Betsy, NY (9:45:02 pm) :
Title: Santa Cookie Wreath
Categories: Cookies, Holiday, Cake mix, Christmas
Yield: 12 servings
1 pk Gingerbread cake & cookie
- mix
1/4 c Water; hot
2 tb Flour
2 tb Margarine or butter; mleted
6 oz Vanilla flavor candy coating
6 Peanut-shaped peanut butter
- sandwich cookies
Red sugar
2 Mini marshmallows
12 Mini chocolate chips
Red cinnamon candies
Heat oven to 375~. Mix gingerbread mix, hot water,
flour and margarine in medium bowl with spoon until
dough forms. Reserve one fourth of dough. Roll
remaining dough into 9-1/2" circle, 1/4" thick. Cut 4"
circle out of center to form a wreath shape. (Add
dough cut from center to the reserved dough.) Place
wreath on ungreased cookie sheet. Bake 15 minutes or
until edges are firm. Do not overbake! Cool 1 minute
before removing from cookie sheet. Roll reserved dough
to 1/4" thick. Cut with 2" holly-leaf shaped cookie
cutter. Place on ungreased cookie sheet and bake 9
minutes, until edges are firm. Cool 1 minute before
removing from cookie sheet. Heat candy coating over
low heat until melted. For each Santa, dip one end of
peanut butter cookie into coating to resemble Santa's
beard. Let dry on cookie sheet lined with waxed paper.
When coating is dry, dip other end into coating
(leaving center of cookie plain for face). Immediately
sprinkle red sugar over wet coating, leaving 1/4" of
coating mear cookie center plain to resemble the trim
of the hat. Cut mini marshmallows into fourths. Place
a marshmallow fourth on the side of the hat to
resemble a pom-pom. Attach 2 chocolate chips to
cookie, using coating, for the eyes. Attach 1 cinnamon
candy to cookie, using coating, for the nose. Use
remaining candies to decorate holly leaves. Attach
Santas and holly leaves to wreath, using coating.
Alterante them.
-----
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Dee, OK (9:45:46 pm) : Potpourri for Simmering
Categories: Hints/info
Yield: 1 Portion
(For fragrance only)
4 Oranges
4 Tangerines
4 Lemons
24 (3-inch) cinnamon sticks,
-broken into 1-inch pieces
1/4 c Whole cloves
1/4 c Juniper berries
2 ts Ground nutmeg
Remove zests (colored part only) from citrus with vegetable peeler.
Place on a baking sheet and place the baking sheet in turned-off gas
oven overnight, or until dry (the pilot light will dry them zest). If
you have an electric oven, warm the oven for 10 minutes at 200
degrees, then turn off.
Combine all ingredients in an airtight container. Makes about 1 1/2
cups. To simmer: Use 1/3 cup in a saucepan of water, and cook over
low heat.
Minneapolis MN Star Tribune, December 14, 1994
From: bhendry@erols.Com (Bob Hendry) Date: 96-07-12 00:28:08 Edt
MMMMM
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Judi, TX (9:45:52 pm) : * Exported from MasterCook *
Haystacks
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Candy Type Chocolate
Coconut Freeze Well
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine
2 cups powdered sugar
2 Tablespoons light cream
3 cups Angel Flake Coconut
1 cup semisweet chocolate chips
1 Tablespoon butter or margarine
Melt 1/4 cup butter in a large, heavy saucepan. Remove from heat and stir in
the powdered sugar, coconut and cream. Shape into small balls and then pinch
the tops to make them look like haystacks.
Store in the refrigerator over night, uncovered to dry.
In a small, heavy saucepan, or the top of a double boiler, melt the
chocolate chips and 1 Tablespoon of butter, stirring constantly, until
smooth. Drizzle over the haystacks or dip the top of the hastacks into the
melted chocolate.
- - - - - - - - - - - - - - - - - -
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Betsy, NY (9:46:00 pm) :
Tiered Biscotti Tree
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 C slivered almonds
3/4 C butter/margarine -- at room te
1 C sugar
1 Tbsp grated orange peel
4 Lg eggs
1 Tsp vanilla
4 1/2 C all-purpose flour
4 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground cinnamon
-----MARMALADE ICING-----
3/4 c orange marmalade
1 lb Sugar -- powdered
1 tbsp Grand Marnier or orange juic
Constructed from baked biscotti dough, the cookie tree is an edible
centerpiece.
Place almonds in a 8 to 9 inch pan. Bake in a 350~ oven, shaking often,
until golden, about 15 minutes; cool.
In a large bowl, beat butter, sugar and orange peel until fluffy. Add
eggs, 1 at a time, beating well after each addition. Stir in vanilla.
Combine 4-1/2 cups flour, baking powder, salt, cinnamon, cloves,
coriander, nutmeg and nuts; add to butter mixture and stir to blend
thoroughly.
Divide dough into 3 equal pieces. On a well-floured board, pat each
piece into an evenly thick triangle that measures 9 inches across base, 2
inches across top and 12 inches on each side. Make edges neat by pressing
with a ruler. Carefully transfer each triangle with wide spatulas to an
oiled 12x15 inch baking sheet. Bake in a 350~ oven for 15 minutes;
triangles can wait for oven space.
Remove from oven; cut crosswise (NOT diagonally) into slices exactly 5/8
inch wide, using a long knife. Tip slices onto a cut side. Bake until
golden brown, about 20 minutes; turn cookies over once while baking.
Cool on reacks. If made ahead, package airtight up until next day or
freeze.
To build the tree, pipe (using a 1/4 inch tip) or spread a little
frosting on 1 side of each of the longest cookies. Lay icing-side down on
a flat platter, tips touching, to form a triangle. Pip or spread icing
down center of each cookie on plate. Stack the 3 next-longest cookies on
the first, inverting position of the triangle (looking down from the top,
it will look like a Star of David). Build tree, using the next-smallest
cookie trio for each level and cementing with icing. If you like, pipe
icing to drip over the edge of the cookies. Decorate top with holly.
Let guests lift off cookies to eat. If made ahead or to protect from
dust, seal in plastic wrap; cookies stay fresh up to 4 days, depending on
moisture in air. Kept longer, they hold their shape but get stale.
Icing: Smoothly mix together 3/4 cp orange marmalade, 1 box (1 lb) or 4
cups sifted powder and 1 Tablespoon orange-flavor liqueur or orange juice.
If icing thickens as you work, stir in a little more orange juice.
[ Sunset Magazine, December 1990] From:
shelley.rodgers@f202.n161.z1.fidonet.org (Shelley Rodgers)
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Betsy, NY (9:46:49 pm) :
Title: Name Tag Cut-Outs
Keywords: Cookies, Holiday, Quaker Oats
1 C. margarine or butter, softened
3/4 C. sugar
1 egg
1 tsp. vanilla
2 1/2 C. all-purpose flour
1 C. Quaker Oats (Quick or Old Fashioned, uncooked)
1/2 tsp. baking soda
1/4 tsp. salt (optional)
Decorator frosting or glaze
Holiday candies
Beat margarine and sugar until creamy; blend in egg and vanilla.
Add combined flour, oats, baking soda and salt; mix well.
Divide dough into four pieces; wrap each portion in plastic
wrap. Chill 1 hour. Heat oven to 350^. Roll dough onto
lightly floured surface to 1/8" thickness. Cut with assorted
floured 2-3: cookie cutter or cut into desired shapes with sharp
knife. Transfer to ungreased cookie sheet with spatula. For
the name tag hold, cut hole in cookie with drinking straw before
baking. Bake 12-14 minutes or until edges are light golden
brown; cool. Decorate as desired. Makes about 4 dozen cookies.
-End Recipe Export- Tested in the kitchen of Bill and Syd Kerr
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Judi, TX (9:46:55 pm) : * Exported from MasterCook *
Toffee Cookies
Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Candy Type Holiday/Gift Ideas
Cereals No Bake
Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 caramel candies (Kraft's works well)
3 Tablespoons light cream
2 cups cornflakes
1 cup Rice KrispiesÆ
1/2 cup coconut
Over low heat, melt the caramels with the cream in a large, heavy saucepan.
When melted, add in the cereals and coconut being sure to coat them well.
Drop by spoonuls onto greased foil or cookie sheet. Allow to harden.
- - - - - - - - - - - - - - - - - -
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Dee, OK (9:48:54 pm) : Scented Cinnamon Ornaments
Categories: Non-food, Holidays, Gifts, Christmas
Yield: 1 servings
4 oz Cinnamon
1 tb Cloves
1 tb Nutmeg
3/4 c Applesauce
2 tb White glue
Ribbon
In medium bowl, combine cinnamon, cloves, and nutmeg. Add
applesauce and glue; stir to combine. Work mixture with hands 2 to 3
minutes or until dough is smooth and ingredients are thoroughly
mixed. Divide into 4 portions. On floured surface, roll each portion
to 1/4 inch thickness. Cut dough with floured cookie cutters of
desired shapes. Using straw or toothpick, make a small hole in the
top of the ornament. Place cutouts on wire racks and allow to dry at
room temperature for several days or dry them in a dehydrator. Thread
ribbon through hole in ornament. DO NOT EAT. Makes about 32 (2 inch)
ornaments. **p.s - you can decorate these ornaments with royal icing
for an even neater effect.
MMMMM
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