Friday, January 29, 2010
Thursday, January 28, 2010
i heart you...
Saturday, January 16, 2010
Final Results
Here is how to make them..
list of items needed...
napkins..Tuesday Morning has the best selection
tiles..I use the cheap 16 cent ones
modge podge
polyurethane
brushes
felt for bottom
1. decide the pattern of the napkin for the tile...
2. Spread modge podge on the top of the tile.
3. Place the napkin on the tile.
4. Smooth out the wrinkles on the napkin, tile.
5. Let dry for about 5 minutes
6. Tear the rest of the napkin off so that only the top of the tile has the pattern. If you don't like how it turned out, this is the point where you can wash of the napkin and start over.
7. once the napkin is dry on the tile, spread polyurethane over the top...do this three times so that it is well coated.
8. Place felt underneath..I put little self adhesive felt circles underneath from Lowes.
Done...
Sunday, January 10, 2010
Tile Coasters
I got this idea for the Napkin Tile coasters from UCreate...She posted a
link done by DIY Maven on how to make coasters using napkins, ceramic tiles, and modge podge..I love it....This is my trial one and then this Tuesday my church group will get together and try it..I will post pictures of their creations.
Tuesday, December 15, 2009
Gift Cans
Wednesday, December 2, 2009
Monday, November 30, 2009
Homemade "the best" Caramel
Harshma posts on Allrecipes.com the exact recipe that my family has used for years...the only difference is that I add chopped walnuts at the end....I put mine in the freezer after till ready to give out..or more likely snack on...
Ingredients:
1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed
milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract
Directions:
1.
In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
2.
Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
Ingredients:
1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed
milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract
Directions:
1.
In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
2.
Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
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