Arts/Crafts for Kids/dough art
Hello Debbie...Happy Holidays. My mother recently survived open heart bypass surgery after being misdiagnosed for 11 years. My kids and I want to cover the Cristmas tree in ornaments made from some sort of clay or ginger bread dough or flour dough... something we can roll out and cut into hearts. We then want to paint and glitter them and seal them if that is possible. Any suggestions and recipes would be appreciated. Thank you for your time, Mary Carson
Here are a few recipes I hope this helps you.
Salt Dough Ornament Recipe
2 cups flour
1 cup salt
1 cup water
Mix salt and flour.
Add in half the water, then eventually add the remaining water. Knead until the dough is smooth, this can take up to 10 minutes. For flat dough ornaments roll out the dough on baking paper Or be creative and make odd shapes and wreaths (takes longer to bake) Now that you have your mixture completed, you simply take cookie cutters or your hands and creat anything you please. It can be big or small, epending on how much stuff you make.The best way to make a hole in the top of the ornament so that you can hang it from the tree is to place a straw where you want it and press firly and twist. It then slices the through all the salt-dough.
To bake the salt-dough, it depends somewhat on the thickness your creation. Set your oven to 325 degrees fahrenheit and leave in for an hour to an hour and a hal. If you think its done, make sure it is dry, then it is done.
Salt Dough Ornament Recipe 2
3 C. flour
1 C. salt
1 C. cinnamon
1 C. nutmeg
1- 2 1/2 C. of warm water
Mix dry ingredients in a large bowl.
Add in the water a little at a time, keep adding water and mixing well until the dough is formed. Roll the dough to desired thickness and begin cutting out shapes with a cookie cutter.
Place ornaments on an ungreased baking sheet and use a straw to make holes for hanging the ornaments.
Bake for 1 1/2 hours at 225° F. Place on a wire rack and return to the over for another 1 1/2 hours to ensure the ornaments are completely dry on the bottom.
Let sit and cool, then decorate
Cinnamon Dough Ornament Recipe
2 C. flour
1 C. salt
5 t. cinnamon
3/4 to 1 C. water
Combine dry ingredients in a bowl. Stir in water gradually to make dough. (Tip: If it sticks to your hands - add more flour, If it crumbles - add water) Knead for 5-10 minutes until smooth. Refrigerate for 30 minutes. Roll out dough to desired thickness can range from 1/4 - 3/4 inch thick.
Note: The thicker the longer it will take to bake.
Use cookie cutters to create teddy bears, gingerbread people, and holiday shapes. Use a straw to make a hole so you can hang the ornament.
Baking: - Check After 45 minutes - 1 hour
Time: 1 1/2 hours - varies based on thickness, bake until dry.
Let cool before you begin to decorate. Paint with acrylic paints. Glue on fun eyes, buttons, ribbon, or any fun accessory. Coat with acrylic varnish when everything is dry, this is optional.
Cinnamon Applesauce Ornaments
3 C. applesauce
8 oz. Cassia cinnamon powder, approximately
Vegetable cooking spray
24-48 pieces satin ribbon
Line a strainer with cheesecloth or paper towel. Place strainer in large bowl. Pour applesauce into strainer, let drain for 8 hours.
Gradually add the cinnamon to the applesauce until the dough is pliable and resembles pie dough. Place a quarter of the dough on a sheet of plastic wrap and place another sheet over the top. Using a rolling pin, flatten the dough to 1/4 inch thick. Cut out shapes using cookie cutters. Slide a spatula under the cut ornament dough and place on a cookie sheet sprayed with vegetable cooking spray. Use a toothpick to poke a hole to hang the ornament; make it bigger than you think because it shrinks during baking. Place in 175° F. oven for 6 hours or until firm and dry.
Thread ribbons through hole and hang from tree boughs or attach to gifts.
Makes 24 to 48 ornaments.
No-Bake Cinnamon Dough Ornament Recipe
1 1/2 C. ground cinnamon
1 C. applesauce
1/4 C. white school glue - like Elmer's
1. Mix cinnamon, applesauce, and glue together in a bowl
2. Mixture should have a consistency of cookie dough
Tip: If it seems hard - add a little water
3. Knead dough for 5-10 minutes, place in bowl, cover with plastic wrap so it doesn't dry out, and let sit for 30-45 minutes
4. Knead dough again until smooth
5. Roll out dough between waxed paper until thickness is 1/8 to 1/4 inch
Use cookie cutters to create teddy bears, gingerbread people, gingerbread house panels, and holiday shapes. Use a straw to make a hole so you can hang the ornament.
Place ornaments on wax paper for drying. Drying will take 3-5 days, turn ornaments over a few times a day in order for them to day flat and prevent curling of the edges. Ornaments will shrink a little while drying.
1/2 cup butter
1/2 tsp salt
6 Tbs sugar
1/4 tsp baking soda
1/4 brown sugar
2 tsp cinnamon
1/2 cup molasses
1 1/2 tsp ginger
2 cups flour
2 tsp baking powder
Cream butter with sugars, molasses and egg yolk. Mix all remaing ingredients, except egg white. Stir into butter mixture to form stiff dough Chill for 1 hour, then roll out on floured surface to 1/8 inch thickness. Use Christmas cookie cutters or knife to cut out shapes. Preheat oven to 350 farneheit. Butter cookie sheet. Brush shapes lightly with egg white. Bake 8 minutes until crisp. Make a hole 1 inch from the top, then cool. Icing as you choose. Thread holes with gold cord.
How to Make Gingerbread Christmas Ornaments
These gingerbread ornaments look and smell like edible gingerbread - but don't eat them! They become very hard after they are baked and are meant to be painted and then hung as Christmas ornaments.
6 tbsp. shortening
1 cup sugar
1 cup molasses
2 tsp. baking soda
2 tsp. ground cloves
2 tsp. ginger
2 tsp. cinnamon
7 cups flour
1 1/2 cups water
1. Preheat oven to 350 degrees.
2. Beat shortening and sugar together in a large bowl. Stir in molasses.
3. Sift baking soda, ground cloves, ginger, cinnamon and flour together in a large bowl. Stir this mixture plus water into the sugar and shortening mixture, alternately adding the water and baking soda mixture to the shortening mixture.
4. Stir until mixed thoroughly and refrigerate 6-8 hours.
5. Cut dough into three equal pieces, knead each piece lightly and then use a rolling pin to roll out each piece to a 1/4-inch thickness.
6. Use holiday cookie cutters made in the shapes of gingerbread people and houses to cut shapes out of the dough.
7. Use a medium- to large-sized drinking straw or the end of a wooden chopstick to make a hole at the top of each shape.
8. Put cookies on cookie sheets and bake for about 20 minutes. Turn oven off and allow cookies to cool in the oven. This will help harden the cookies.
9. Place cookies on racks to completely harden. Place racks in a cool, dry place and let sit for two to three days.
10. Coat cookies with clear acrylic or varnish and allow cookies to dry thoroughly.
11. Paint cookies with acrylic paints as desired. Allow paint to dry thoroughly.
12. Thread a 5- to 6-inch length of narrow ribbon or cording through the hole at the top of each ornament. Knot ends and hang ornaments.
This recipe can be halved. The recipe above makes approximately 30-40 cookies; the number of cookies you actually get will depend upon the size of your cookie cutters.
String gingerbread people together to make a gingerbread garland or a gingerbread wreath.
Coat cookies with an additional layer of clear acrylic or varnish to protect paint.
Explain to small children that these cookie ornaments are not to be eaten.
Merry Christmas. Hope that you are able to find one of these recipes that work for you. I hope your mom heals and does well, best wishes.