The Valentine season always lifts my spirits, you can feel the air of impending spring between the sunny warm days, new snow, melting snow, and then sunny and warm again.
With this in mind, here are some fun and pretty crafts, recipes to try.
Come into the shop, Saturday the February 11 th, 12 to 5pm, to receive your own Valentine from me, however you must mention that you did read my newsletter!!!
I have hats and fingerless mitts made from felted wool,
This is my newest scarf, shawl, or even a belt, made from vintage lace and decorated with antique lace medallions, mother of pearl buttons and satin ribbons.
Cupcake Paper Ornament/Valentine
Supplies you will need:
Large and small cupcake papers, assorted colors and patterns, found at craft supply stores, dollar stores, grocery stores, craft glue, scraps of grosgrain or satin ribbons, stickers, scissors,
Now to assemble: Flatten 3 or more cupcake papers,
Glue the layers together,
Use the smallest paper for the final layer,
Put a sticker in the middle of the final layer,
Cris Cross the ribbon, glue where it meets in the middle to secure,
Put a dab of glue on the back of the cupcake paper and center onto the ribbon, let dry and hang!
You could try all sorts of different variations for this also: buttons, charms, crepe paper, in between layers or as your final layer, use your imagination and see what happens!
Here are all the crafts from past newsletters, just scroll down to see the how-to from past issues,
I thought this idea was so cute, just use your favorite sugar cookie recipe, take a straw and punch a hole in the top before you bake!
Strawberry Pretzel Desert
Servings: 8 to 10 servings
Prep Time: 30 min
Cook Time: 10 min
1 8-ounce can crushed pineapple
2 cup boiling water
2 10-ounce packages frozen strawberries
2 3-ounce packages strawberry gelatin dessert mix
1 8-ounce container Cool Whip
3/4 cup sugar
1 8-ounce package cream cheese
3 tablespoon sugar
3/4 cup melted butter
2 cup crushed pretzels
Preheat oven to 400 degrees.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9×13-inch pan and bake for 7 minutes. Set aside and allow to cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the Cool Whip, and spread over the cooled crust. Refrigerate until well chilled.
In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
To serve, cut slices and serve with a dollop of Cool Whip.
Taco Chip Desert!
Spread melted butter on flour tortilla, sprinkle with cinnamon and sugar, cut into triangles, bake 8 to 10 minutes,
After the chips cool, spread each with strawberries, (that have been juicing in a bowl with sugar) drizzle melted chocolate over, top each one with whip cream!
Thanks everyone for reading my news, hope your week will have good news for you also!
Remember to come in for your Valentine, here in my shop, The Victorian Tailor, in The Maple Street Mall, Mason MI., just mention the newsletter, be prepared to take a quiz, ( just kidding).
Until next time,
Blessings to you all,