Corn Starch Dough Ornaments

Corn Starch Ornaments on Tree LR
Homemade ornaments are so easy to make with just two everyday ingredients you probably already have on-hand: baking soda and corn starch. Corn starch dough is fun to mold and can last indefinitely once it is completely dry. Compared to a flour-based dough recipe, corn starch dough:
  • Feels silky to the touch
  • Is easy to knead
  • Doesn’t contain gluten
  • Won’t dry out your hands
  • Dries into a bright white color
White Corn Starch Dough Ornaments

Corn Starch Dough Recipe

INGREDIENTS
1/2 C. Clabber Girl Corn Starch
1 C. Clabber Girl Baking Soda
3/4 C. water
Cookie Cutters
Decorations, as desired
String/ribbon
Straw
Corn Starch Ornaments on Tree LRDIRECTIONS
  1. Combine the corn starch, baking soda and water in a medium sauce pan. Turn on heat to medium. Stir ingredients until the mixture starts to thicken, about 2-3 minutes, then remove from heat. The mixture should look like mashed potatoes when it is the right consistency. Let the dough cool for several minutes until it is just warm to the touch.
  2. Preheat the oven to 175° F.
  3. Remove the dough onto a cutting board or non-stick surface dusted with corn starch. Immediately add soap and water to your saucepan for easier clean up. Knead the dough so that it forms a ball. Roll dough to be 1/4-inch thick. Add more corn starch if you feel the dough is too sticky. Avoid over-handling the dough, this may cause more cracks when the dough dries.
  4. Cut out shapes and decorate the ornaments as desired. Use a straw to create a hole large enough for your string or ribbon to fit through. After you’ve cut shapes, you may reform the dough and cut again, but the second batch of shapes may develop more flaking or cracks.
  5. Arrange the shapes on a parchment lined baking sheet.
  6. The key to getting perfect ornaments (ones without flakes or cracks) is to dry the ornaments very slowly. Bake them at a low heat,175° F., for 45-60 minutes. Turn the ornaments over half way. The ornaments are done when they are completely white and your nail can’t make a dent in the dough. Depending on how thick your ornaments are, this can take longer than an hour. At such a low heat, you won’t brown the ornaments unless they are over-baked for a very long time.
  7. Let the ornaments cool completely before decorating and adding string to hang them. This only takes a few minutes if you move the ornaments from the baking sheet to a cooling rack.

Corn Starch Ornament Decorating Tips

There are so many different ways to decorate corn starch ornaments! One of the easiest ways to transform plain white ornaments is to paint them with acrylics. This quick drying paint allows you to get a coat on all sides of the ornaments at once. For the ornaments below, we used stencils for the letters, glitter glue sticks and ribbon to decorate. It’s a good idea to seal your artwork with a clear aerosol such as modge podge.

Hand print ornaments commemorate a child’s growth. There are two different ways to do a print-a direct print or the reverse. The photo below shows a reversed hand print. To achieve this look, we took a print in the corn starch dough and baked it. We then used it as a mold for another piece of dough. The result is a 3D handprint that stands out from the background.

Lemon Snowballs, A Rumford Complete Cookbook Recipe

Lemon Snowballs

A lemony sweetness in these moist mini cakes is a perfect little delicate dessert! If you love lemony flavor in a cake, you will love these!


I love lemon recipes. It is such a refreshing flavor. The cheery yellow, the bright taste, and the smell of fresh lemons makes me happy! All of that in light fluffy little cakes, drizzled with a tasty warm lemon sauce.

The Lemon Snowballs recipe is on page 98 of the Rumford Complete Cookbook from 1908. Below is a photo of the recipe.

Rumford Lemon Snowballs Cookbook Recipe
Here is my version with some revisions.

 


Lemon Snowballs, A Rumford Complete Cookbook Recipe 

Ingredients: 
3 eggs
1 C. sugar
3 Tbsp. water
Grated rind from 1 lemon
2 Tbsp. lemon juice
1 C. all-purpose flour
1 tsp. Rumford Baking Powder

Lemon Sauce

Ingredients: 
1 tsp. grated lemon rind
1/2 C. lemon juice
1/2 C. sugar
1 Tbsp. Clabber Girl Corn Starch

Directions:
In a bowl beat the yolks of the eggs and the sugar together until light and well mixed.

Add the water, lemon juice, and grated lemon rind.

Then add the flour and baking powder and mix all together well.

In a separate bowl, beat the whites of the eggs until stiff, then add them to the batter mixture and fold in gently.

Grease a mini muffin pan and add about a Tablespoon of batter to each.

Bake at 350° F. degrees for 10 minutes.

Remove from oven and cool.

Remove from muffin pan and roll lemon cakes in powdered sugar.

Serve with warm lemon sauce.

Directions: 
In a small saucepan add the grated lemon rind, lemon juice, sugar, and corn starch. Stir until well blended.

Bring to a boil over medium heat stirring constantly.

Reduce heat to a simmer and cook for an additional 2 minutes, sauce will thicken.

Remove from heat and serve warm.

Refrigerate extra sauce for up to 1 week.

Delightful, delicate, lemony! Enjoy!

Pecan Sandies

Pecan Sandy Cookies 1

Our cookie jar is usually full of a different type of cookie each week! Pecan Sandies are one of my favorites, toasty pecan bits combined with a sweet, buttery flavor make up these cookies. A crisp and light cookie that is buttery and loaded with pecans! So good!

Pecan Sandy Cookies 5

These cookies are great for any occasion, to make for a holiday cookie tray, bake sale, or just to fill your cookie jar each week.

Pecan Sandy Cookies 2
Perfect as is straight out of the cookie jar or pair with a glass of milk or cup of tea.

Pecan Sandy Cookies 3
I always like to make a variety of cookies throughout the year, then when the holiday season rolls around, I make them all up at once for cookie trays. These Pecan Sandies will definitely be included!

 

Pecan Sandies Recipe


Ingredients: 

1 3/4 C. flour
1/2 tsp. Clabber Girl Baking Soda
1/2 tsp. cream of tartar
1/2 C. unsalted butter, room temperature
1/2 C. brown sugar
1/2 C. powdered sugar
1 tsp. vanilla extract
1 egg, beaten
1/4 tsp. salt
1/2 C. pecans, chopped

Directions:

Mix together the flour, baking soda, and cream of tartar then set aside.

In another bowl, using a hand mixer or stand mixer, cream together the butter and sugars until fluffy.
Then add the vanilla, salt, egg and beat until smooth.

Slowly combine the flour mixture into the liquid mixture. Continue mixing with each flour mixture addition. The dough will be a thick so be sure to add flour mixture a little at a time.

Add the pecans and mix them in with a large spoon.

Roll dough into 1 1/2 inch balls and lay out on an ungreased baking sheet. Using the end of a cup, flatten each dough ball to about 1/2 inch thick.

Bake at 350° F. for 12 to 15 minutes or until very lightly browned on the edges. Remove and cool.

Enjoy these Pecan Sandies anytime of the year!

 

Old Fashioned Rice Pudding

Old Fashioned Rice Pudding

Rice pudding…such a creamy, healthy, and delicious dessert! Old fashioned comfort food at its best that is very easy to make and turns out so rich and tasty!
Rice Pudding 3
This recipe comes from a version of my grandma’s recipe and I love the creamy sweetness of it!
Rice Pudding 6
There are so many variations of making rice pudding between using different rices and adding different flavors (just cinnamon, different fruits, chocolate, or caramel to mention a few). I love the raisins that is used in the recipe from my grandma.
Rice Pudding 5
If you need a simple, easy dessert that is flavorful that can be served warm or when it’s cooled down.

The pudding starts out by cooking the rice on the oven, then poured into a casserole dish, and finished in the oven and creates a delicious homemade, old fashioned goodness you’ll love.

Old Fashioned Rice Pudding

Ingredients: 
1/2 cup sugar
1/4 teaspoon salt
2 1/2 cups milk, scalded
1/3 cup uncooked rice
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons Clabber Girl Corn Starch

Directions:
Combine the sugar, salt, milk, and rice in a medium sauce pan. While continuously stirring with a whisk, bring the rice mixture a boil. Be sure to not turn up the heat to bring to a boil faster, the rice mixture needs to come to a boil slowly to prevent burn and to start cooking the rice. After the mixture comes to a boil, add the vanilla, cinnamon, and nutmeg and stir in. Transfer the mixture into a greased 1-1/2 quart baking dish and cover with foil. Bake at 325 degrees for 45 minutes, stirring every 15 minutes. Add the raisins, stir them in, cover back up with foil, and bake for 15 minutes more. Enjoy warm or cool.
Enjoy!!

French Pancakes, A Rumford Complete Cookbook Recipe

A tasty breakfast recipe is something I always look forward to! Our family’s schedule is super busy, but on slow weekends we love a tasty hearty breakfast.

French Pancakes 1
Add some sweet preserves to the center, roll them up, and sweeten with delicate powdered sugar to top off the dish!

French Pancakes 3
Perfect.

Delicious.

The recipe starts with a simple batter, poured into just the bottom of the pan, and cooked for a thin pancake.

I put up some apple preserves/pie filling that I generally use for my apple turnovers for the middle of the French pancakes and oh so yummy they were!

The French Pancake recipe is on page 130 of the Rumford Complete Cookbook from 1908.

French Pancakes Original Recipe
Here is my version:

 

French Pancakes, A Rumford Complete Cookbook Recipe

Ingredients:
1 cup flour
1 teaspoon Rumford Baking Powder
1/2 teaspoon salt
2 eggs
1 cup milk
Preserve – any flavor you’d like (I used apple)

Directions:
Combine the flour, salt, and baking powder together in a bowl. In a separate bowl beat the eggs with the milk and add to the dry mixture in the bowl. Using a small pan and spray it before each pancake, pour some batter in just enough to cover the bottom. Cook golden brown then flip and cook the other side. Spread the preserve and roll up . Sprinkle with powdered sugar before serving.

French Pancakes 2

Herbed Chicken with Cream Sauce

Are you looking for a simple chicken recipe that is super easy and loaded with flavor? This Herbed Chicken with Cream Sauce recipe is just that. Juicy and flavorful with the cream sauce, serve with your favorite vegetables or a side salad to round out the meal.

My family loves chicken meals and it’s nice to change up different flavors. This Herbed Chicken with Cream Sauce is easy and comes together fast, great for any night of the week!

Herbed Chicken 4
The chicken breasts are simply seasoned with herbs and baked.

Herbed Chicken 1
A cream sauce is made from chicken, the drippings from baking and cream to drizzle over the chicken.

Herbed Chicken 3
The herby chicken flavors are sure to please and delicious all times of the year! The blend of flavors of thyme, parsley and basil.

For meal variations, serve over rice, or pasta, or pair with your favorite vegetables and a roll.

Herbed Chicken with Cream Sauce

Ingredients:
2 pounds chicken breast
1 tablespoon olive oil
1 tablespoon butter
1/4 cup onion diced
1 tablespoon minced garlic
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried mustard powder
1/2 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon dried basil
1 1/2 cup chicken broth
3/4 cup heavy cream
2 tablespoons Clabber Girl Corn Starch

Directions: 
In a small pan add the olive oil, butter, onions, and garlic and sauté them. In a small mixing bowl add the thyme, salt, mustard powder, pepper, parsley, and basil and mix together. Then add the sautéed onions and garlic to the herb mixture. Pour the chicken broth to a 9 x 13 baking dish. Rub each chicken breast in the herb mixture on both sides then place them in the baking dish with the chicken broth. Cover with foil and bake at 350 degrees for 1 hour.

Remove chicken breast from the oven. Remove them from the baking dish and cover to keep warm. Pour chicken broth and drippings into a medium sauce pan to make the sauce. Add the cream and whisk together. Add corn starch to the sauce and bring to a boil for about 2 minutes to thicken the sauce. Add salt and pepper to taste if needed. Drizzle over herbed chicken. Serve.
Serve with your favorite vegetable sides, over rice or pasta for an added complete meal.

 

Honey Cake, A Rumford Complete Cookbook Recipe

A sweet and moist cake is a perfect addition for any meal. A great way to top off dinner, a simple and tasty Honey Cake!

If you love honey like I do, then you are in for a treat with this cake. It definitely has a great honey flavor!

I generally keep local honey on hand, but any kind of honey will do.

The benefit of local honey is that if you are one to suffer from seasonal allergies, local honey can help relieve those symptoms. The bees collect nectar from the same plants that are causing you to sneeze and sniffle, so with local honey you can ingest the same allergen that is bothering you and this will help you become more immune to those seasonal allergens in your area.

Plus honey tastes amazing and why not support a local beekeeper if you are able to!

And what a great way to enjoy honey…in a cake!

The Honey Cake recipe is on page 136 in the Rumford Complete Cookbook from 1908

Honey Cake Recipe

Here is my version:

Honey Cake 1

 

Honey Cake, A Rumford Complete Cookbook Recipe


Ingredients:
1/3 cup butter
1/2 cup sugar
2 eggs
1 cup honey
2 cups flour
1 1/2 teaspoon Rumford Baking Powder
1/3 teaspoon salt

Directions:
In a medium mixing bowl add the butter and sugar and mix together until creamy and well blended. Add the eggs and beat the mixture together well. Gradually add the honey and continue to beat the mixture with a hand blender. Add the flour, baking powder, and the salt and mix thoroughly all together until well blended. Pour the cake batter into a well-greased loaf pan and bake at 350 degrees for 45 minutes. Let cool and remove from loaf pan. Serve.

Honey Cake 6

Warm Honey Cake with a little butter spread on it is super tasty as well!

Enjoy this deliciously sweet cake for a treat at any meal.

 

Chocolate Cream Nectar, A Rumford Complete Cookbook Recipe

Summer days are more fun with a flavorful iced coffee!!

 Chocolate Cream Nectar 3

A perfectly mocha flavored beverage, this Chocolate Cream Nectar drink has just the right blend of chocolate, coffee, and vanilla flavors mixed together!

 Chocolate Cream Nectar 1

This is a delicious iced coffee that can be made right at home! Save yourself a trip to the coffee shop.

 The Chocolate Cream Nectar recipe is super easy! The hardest part is waiting for it to chill! I like to make it the night before and then it’s ready to go the next morning. A delicious cafe coffee that you can make at home.
 Chocolate Cream Nectar 2

The Chocolate Cream Nectar recipe is on page 215 of the Rumford Complete Cookbook!

 Chocolate Cream Nectar Original Recipe

Here is my version of the recipe:

Chocolate Cream Nectar


Ingredients:
1 chocolate square (about 2 oz.)
1/2 cup liquid coffee
3 cups water
1 cup sugar
1 tsp vanilla extract
whipped topping

Directions:
In a medium saucepan, melt the chocolate square over a low heat. Add the liquid coffee and cook for two minutes, stirring with a whisk continuously. Add the sugar and water and cook for an additional five minutes. Chill completely. Add vanilla and stir together well. Pour into glasses over ice, each containing a tablespoon of whipped topping. Makes 4 cups.

I have loved enjoying it on mornings relaxing outside!

 Chocolate Cream Nectar 4

Apple Brown Betty

Apple recipes are some of my very favorite recipes to make! I love to try forever favorites and new apple recipes as well. This Apple Brown Betty recipe will be one I make time and time again.

Apple Brown Betty 1
Here in the Midwest, apples are in season in the fall. We don’t grow our own apples, but we love to take a family trip to some local orchards and pick up some apples or pick them fresh from the trees.

The delicious flavors of fresh apple and spice blend together wonderfully in this dish. This Apple Brown Betty recipe is super easy to make and a delicious ending to any meal, a yummy snack, or even for breakfast! A sweet and tasty treat and a great use of your favorite apples!

Apple Brown Betty 2
One great thing about this recipe is that it doesn’t require a lot of ingredients and most likely you have them on hand and easy to throw together. Transforming bread into a sweet and spiced dessert, this old fashioned dessert is suitable for any occasion. If you love the apple pie flavors, you’ll love Apple Brown Betty!

 


Apple Brown Betty 

Ingredients:
8 bread slices (any kind of bread will do, I used wheat bread)
4 apples (any apples will do, I prefer more of a tart apple and used Granny Smith)
1/2 cup brown sugar +1/4 cup brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup water
1/2 stick of butter, cut into slices
lemon juice

Directions:
Pull apart or cut the bread slices into small pieces/cubes, place in a bowl and set aside. Peel, core, and slice the apples. Dice the apples and place them in a medium mixing bowl tossed with some lemon juice. Add the brown sugar, cinnamon, nutmeg, and mix together so the apples are coated well. Using a greased pie baking dish or a 9×9 baking dish, layer the apple mixture and the bread pieces alternately topping off with the bread pieces. Pour the water evenly over the prepared mixture in the baking dish and sprinkle the top with the remaining brown sugar. Top off with slender slices of butter placed all around the top. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil and bake for an additional 5 minutes. Serve cold or warm with a tablespoon for whipped topping for extra deliciousness!

Apple Brown Betty 3

Favorite flavors of fall all packed in one recipe! You’ll be sure to want to give it a try!

 

Strawberries and Cream Popsicles

Summer is in full swing here and sometimes the temperatures are hot! Keep cool during the summer months with popsicles! I know we sure enjoy our fair share of popsicles!

These Strawberries and Cream Popsicles make for a delicious and healthy snack! A tasty treat!

Kids love to help make them and enjoy them on a hot summer day. We always have popsicles in the freezer during the summer. When the kids are playing or working hard they can come and grab a popsicle for a snack. A healthy and refreshing snack. Who doesn’t love popsicles!?

Flavors of fresh sweet strawberries combine with a smooth cream in this popsicle.

Strawberries And Cream Popsicles 1

I used a Norpro Frozen Ice Pop Maker and this recipe works out perfectly for it! Simply fill the popsicle cells and put the sticks in and place in the freezer. The hardest part is waiting for them to freeze and set up.

When the popsicle are ready to enjoy, remove the lid and simply run the the maker under warmer water to loosen the popsicle, and make easier to pull out.

Keep cool on those hot days with popsicles. Kids love them!

This recipe can easily be used with any kind of fruit.

Strawberries and Cream Popsicle Recipe

Ingredients:
1 C. whole milk
1/4 C. heavy whipping cream
1 C. strawberry yogurt
2 Tbsp. Clabber Girl Corn Starch
1/4 C. granulated sugar
1 Tbsp. strawberry extract
3 C. fresh strawberries, chopped

Directions:
Add the milk, heaving whipping cream, and strawberry yogurt to a medium mixing bowl. Then add corn starch and whisk together until smooth. Pour mixture into a saucepan and add the strawberry extract. Slowly bring the mixture to a boil, while continuously whisking. Continue whisking for about 4 to 5 minutes once mixture begins to boil, to thicken. Remove from heat and set aside and cool a bit.

While cream mixture is cooling, this is when I chop my strawberries. Place the chopped strawberries in a bowl.

Then divide half the cream mixture. Add one half the cream mixture to the strawberry bowl. Stir the strawberries and cream together. Set aside.

Use the other half of the cream mixture and pour a little in each popsicle mold, saving some to top off all the molds at the end.

Then fill molds to the top with the strawberry/cream mixture. Make sure to press down on the filled molds with a spoon, or insert a knife to get any air bubbles out. I banged the mold set on the counter some too. This will help the mixture settle and get out any bubbles. Add more strawberry mixture to the molds as necessary. Lastly top off each mold with the remaining cream mixture. Put the maker top on and insert popsicle sticks. Freeze overnight and remove from popsicle molds to serve.

Enjoy this healthy and frozen summer treat!

Strawberries And Cream Popsicles 2