How to Make Paper Mache

Follow these simple steps and create wonderful paper mache masterpieces!


What You Need :

1. Paper Mache Paste
2. Newspaper
3. Paper Mache Form

Method :

1. Create your paper mache form and prepare your desired paper mache paste.
2. Tear newspaper into strips. The length of your strips may vary depending on the size of your paper mache project; however, you will want your strips to be about 1- to 2-inches wide.
3. Dip one piece of newspaper at a time into prepared paper mache paste. You want to newspaper strip saturated.
4. Hold the strip over the paste bowl and run it through your fingers to squeeze off excess paste.
5. Stick the newspaper strip over the form you want to paper mache, and smooth it down with your fingers.
6. Completely cover your creation with a layer of newspaper strips. They should all be over-lapping and running in different directions.
7. After one layer is applied, let it dry completely. This can take up to 24 hours.
8. Add a second layer of newspaper strips and let it dry completely.
9. Repeat this process until you get the desired effect, but you should have at least three layers of paper mache newspaper strips.
10. Paint, decorate and proudly display your creation!

Tips:

1. Tear the newspaper into strips -- do not cut it! Torn strips lay smoother.
2. Be generous when dipping the newspaper strips into the paste -- you want each piece thoroughly saturated!
3. Let each layer dry completely before adding another.
4. You can use the paper mache pulp recipes I share here to add extra detail to your form before, during of after you add the paper mache layers. This pulp recipe can be used like clay.
5. If you want to be one of the first to know when more paper mache and other craft projects are posted, take a few moments to sign up for the Family Crafts Newsletter.

7 Ways with Cookies

However you slice (or drop) it, there's a cookie style for everyone.

 
Drop Cookies

Formed by spooning mounds of soft dough onto baking sheets, these cookies are some of the simplest to make.
• Ensure even baking by dropping the same amount of dough for each cookie. Use a measuring spoon to scoop the dough, then push it onto the baking sheet with your finger or another spoon.
• For a one-handed option, use a cookie scoop (available at kitchenware stores), which looks like a small ice cream scoop. These gadgets come in a variety of sizes, from one teaspoon up to several tablespoons.
• Coat whatever you use to scoop the dough with cooking spray first to encourage easy release.
• There's no need to flatten the cookies; they will spread and flatten as they bake.



Rolled Cookies

These are made by rolling out a stiff dough into a thin layer; the dough may then be cut with cookie cutters or sliced into shapes.
• For the dough to hold its shape once cut, it needs to be firm. Chill thoroughly before cutting.
• Roll the dough between sheets of heavy-duty plastic wrap to prevent sticking or tearing.
• If the dough becomes soft after rolling, place it in the refrigerator for 10 to 15 minutes, or in the freezer for five minutes, until it firms.
• Dip cookie cutters into flour or powdered sugar to make clean cuts and prevent them from sticking to the dough.
• After cutting the dough, gather the scraps, knead gently, and reroll. Cut out one more batch of shapes. Do not reroll the scraps again, as the dough will be overworked at this point, resulting in cookies that are tough.
• To ensure cookies retain their intended shapes, follow two rules: Roll the dough to the thinness specified, and be sure the dough and pan are cold as they go into the oven.

Sliced/Icebox Cookies

Also called refrigerator or slice-and-bake cookies, these are formed by shaping dough into a cylinder and then slicing into thin disks before baking.
• To shape dough into a log, roll it back and forth across a lightly floured cutting board or work surface.
• Chill the dough thoroughly before slicing.
• Use a thin, serrated knife to make clean slices.
• After every two or three cuts, roll the dough log a quarter turn to make sure it keeps its round shape and doesn't flatten out.



Striped Cookies

These unique treats, which use rolled dough that is stacked and sliced, are actually a hybrid―a cross between rolled and sliced/icebox cookies.
• Cutting and stacking different colors and flavors of dough creates alternating stripes.
• For pinwheel variation, stack the two (12 x 8-inch) dough rectangles on top of each other, and roll up into a 12-inch-long cylinder as if you're making cinnamon rolls.
• Chill the roll before slicing.


 

Hand-Shaped Cookies

A step beyond drop cookies, these are the ultimate hands-on project.
• Coat hands with cooking spray before handling the dough to prevent it from sticking.
• Use a ruler or measuring spoons for the first few cookies to help you determine the right size; then you can judge the rest by eye.
• If the dough starts to stick to the bottom of the glass you use for flattening, coat the glass with cooking spray after every three or four cookies.
• To ensure thumbprint cookies hold their shape so they can be filled, chill the dough thoroughly after making the thumbprint indentations.
• Spoon filling into thumbprint cookies only after they've cooled completely.



Twice-Baked Cookies

These are meant to be hard and crunchy, perfect for dipping into coffee or hot chocolate.
• Biscotti are the most common type, but mandelbrot is another kind.
• Once the ingredients are combined, the dough will be crumbly. Knead it in the bowl so all the flour is incorporated.
• The finished dough will be slightly sticky, so you may want to coat your hands with cooking spray before shaping it on the baking sheet.
• Leave plenty of space between the dough rolls so they don't spread and bake together.
• After the first cook time, the rolls will be slightly crunchy; use a serrated knife to slice them without crumbling.



Bar Cookies

These moist cookies are typically made by spreading batter into a pan with sides, then cutting into pieces after the batch is cooked.
• For easier removal of cookies, you may find it helpful to line the entire pan (bottom and sides) with parchment paper.
• Set your timer alarm for three to five minutes before the time specified in the recipe. That way, if your oven runs hot, you can remove the cookies before they overcook.
• Cool the cookies completely in the pan they bake in before cutting them into portions.

4 Steps to the Best Banana Bread

America's Favorite quick bread gets a nutritional makeover. Follow these steps to get perfect banana bread every time.

1. Combine Wet Ingredients

This is a hybrid between a muffin method (combining wet and dry ingredients separately by hand) and a cake method (whipping butter and sugar with a mixer).

2. Add the Sugar
Next, add the sugars and beat to incorporate air into the batter. The recipes use a mix of granulated and brown sugars to add straight sweetness and caramel notes.

3. Add the Dry Ingredients

Weighing flour is the most accurate way to measure. If you don't have a scale, lightly spoon flour into dry measuring cups and level with a knife. Then add the remaining dry ingredients; stir into the sugar mixture.

4. Stir in Your Flavoring Additions

Besides the requisite bananas, you can add lots of tasty ingredients to the batter—chopped nuts, chocolate chips, spices, dried fruit, and alcohol, to name a few.

How to Make Apple Pie

Ingredients of Crust :

1. 1/3 cup rolled oats
2. 6 graham crackers
3. 2 tablespoons chopped walnuts
4. 1 egg white
5. Buttered flavored vegetable cooking spray

Ingredients of Filling :

1. 2 cups apple cider
2. 1/2 cup sugar
3. 2 tablespoons fresh lemon juice
4. 2 teaspoons vanilla extract
5. 1 1/4 teaspoon pumpkin pie spice
6. 5−6 large Granny Smith apples, about 2 1/2 pounds
7. 3 tablespoons cornstarch

Ingredients of Topping :

1. 1/3 cup brown sugar
2. 1/3 cup rolled oats
3. 2 tablespoons chopped walnuts
4. 1/2 teaspoon ground cinnamon
5. 2 tablespoons butter, melted

Instructions :

1. Set oven temperature to 350 degrees.
2. In a food processor, process the oats, graham crackers and walnuts until finely ground. Add the egg white and process until blended.
3. The mixture should look crumbly not gooey. Coat a 9−inch pie pan with cooking spray.
4. Press the crumb mixture evenly into the pie pan to make the crust. Lightly coat with cooking spray.
5. Bake at 350 degrees for 10 minutes. Remove from oven and set aside until ready to use.
6. Bring the cider to a boil in a large heavy saucepan over high heat. Cook until reduced to 1/2 cup, about 15 minutes.
7. Pour the mixture into a large mixing bowl. Add the sugar, lemon juice, vanilla, and pumpkin pie spice to the bowl.
8. Peel the apples, cut into quarters, remove the core and cut into thin slices.
9. Stir the apples into the cider mixture.
10. Sprinkle the cornstarch over the apples and stir to combine. Arrange the apples in the crust.
11. In a small bowl, mix the brown sugar, oats, walnuts and cinnamon together.
12. Pour the melted butter into the bowl stirring to combine.
13. Sprinkle the topping over the apples, pat down with your hands and bake at 350F for 1 hour to 1 hour and 15 minutes. The center should be soft when pierced with a sharp knife.

Easy Steps for Make Two Layer Pumpkin Pie

Ingredients  :

1. 1 pie crust, baked
2. 2 cups prepared pumpkin
3. 1 cup cold skim milk
4. 2 pkg. Instant Vanilla Pudding mix, sugar free
5. 1 tsp. allspice
6. 1 tsp. cinnamon
7. 1/2 tsp. ground cloves
8. 8 oz. low−fat cream cheese, softened
9. 1 tbs. sugar
10. 1 tbs. milk
11. 8 oz. cool whip, Lite

Instructions :

1. Bake pie crust until browned and allow to cool.
2. Mix together pumpkin,allspice, cloves, cinnamon, 1 cup milk, and pudding mixes. Mix well.
3. Combine softened cream cheese, sugar, and milk. Stir until smooth and add 1 1/2 cups cool whip.
4. Spread cream cheese mixture in bottom of prepared cooled crust.
5. Spread pumpkin mixture over cream cheese mixture.
6. Top with remaining cool whip. Chill for several hours before serving.

How to Make Son In Law Eggs

Son In Law Eggs, or ‘khai luuk kheuy’ in Thai ('khai' = egg + 'luuk kheeuy' = son-in-law)  is a salad made from deep-fried hard boiled eggs, which have been cut into halves or quarters, and topped with a sour & sweet tamarind sauce and fried shallots. I’ve heard many stories as to the origin of this dish’s name… but they all conflict. I’ll ask around here in Thailand and see if I can get the real story and get back to you.

Ingredients  :

• 4 eggs, hard-boiled and shelled
• 1/2 cup evenly-sliced shallots
• 10 small dried chilies
• 1/2 cup tamarind paste, which you make from 1/4 cup tamarind + 1/2 cup warm water
• 3 tablespoons palm sugar
• 1 tablespoon fish sauce or white soy sauce
• 1/4 cup coriander leaves

Instructions :

1. Boil the eggs: put the eggs in cold/room temp water on the stove, and make sure they are at least 1″ under the surface of the water. Bring to boil and boil for 7 minutes on medium-high. Don’t do a rolling boil, or the shells will crack. When finished, switch the water with cool water and leave for a few minutes to cool down. When cooled, peel and set aside for frying.
2. While the eggs are boiling, you can start with the rest of the steps. First is to dry-roast the chilies. Take the chilies and put them in a pan on medium-high and toss every few seconds. The air might get a bit spicy so make sure you have a window open or a fan on or something. Brown on each side and set aside.
3.  Now you can make the sauce. Start by creating the tamarind paste out of the tamarind and hot water. Squeeze it in a small bowl with your fingers until you’re left with a paste and seeds/fibers. Remove the seeds/fibers and then strain the rest to get rid of the bits. Add to a sauce pan.
4. Heat on low until warm, and add the palm sugar and fish sauce. The palm sugar will melt in the heat. Cook until it’s melted and mixed well, and then simmer on low for about 5 minutes until darker brown. Set aside.
5. Frying time! In a wok add about 2 tablespoons of oil, and heat to high. Drop in the shallots and stir constantly (don’t stop even for a second or they will burn!) until lightly browned. Strain and remove.
6. Add a tablespoon more of oil, lower your heat to medium/high, and add your eggs. The recipe is for ‘deep fried’ eggs, but actually you don’t need to waste your oil to submerge them. Just keep turning the eggs so they evenly brown all over. When golden brown, strain and set aside.
7. Cut your eggs into quarters or halves, and arrange on a plate. Drizzle the sauce on top, and top with the fried shallots, roasted chilies and fresh coriander.

How to Make Tom Yum Goong

Tom Yum is probably the most famous of Thai soups and is popular not only in Thailand but in Thai restaurants worldwide. It is a clear, sour soup flavored with fragrant lemon grass, fresh galangal root and kefir lime leaf. This potent herbal mixture is well known for its medicinal properties.

Tom Yum Goong is the most well-known variety of Tom Yum and makes use of shrimp (in Thai: goong or kung) as the main focus of the dish but you may also use firm white-flesh fisher or chicken.


Ingredients : Serve 2-3 people

1. Clear broth or water 3 cups
2. Shelled prawns, 10-12 raw 
3. Lemongrass, 2-3 stalks cut in pieces
4. Kaffir lime leaves, 3-4 whole leaves
5. Galangal root, rough cut in 4-5 pieces
6. Straw mushrooms, 6-8 cut halved
7. Small chilies, 2-3 whole or pounded
8. Fish sauce 4 tablespoons
9. Lime juice 4 tablespoons

Optional ingredients :

1. Coconut milk 1 cup
2. Cherry tomatoes, 3-4 halved
3. Holy basil, 4-5 leaves
4. Thai chili paste (Nam-prik-proa in Thai) 1-2 tablespoons

Method :

1. Boil broth or water with all cut lemongrass, whole kefir leave, cut galangal roots and pounded chilies by medium-high heat.
2. Once the water is boiling, add prawns, halved mushroom, cherry tomatoes (optional). Until shrimps turn orange (cooked through).
3. Turn off the heat, add fish sauce and lime juice.

Note :

• IF you want to add coconut milk (optional), add it in step 2 boil altogether.
• IF you want to holy basil leaves, add leaves when served in a bowl to preserve its spicy taste and aroma scent.
• IF you want to add Nam-prik proa chili sweet paste, add 1 tablespoon when served in a bowl.

Cooking Tips :

• All herbs: lemongrass, galangal root and chili are quite spicy, you can adjust the taste by yourself
• Do not boil prawns too long, cook as instructed to add prawns when all ingredients boiling.
• Add lime juice as the final step after you turn off the heat to preserve its sour taste and scent.
• Rather than prawns, you may like to add squid, fish, shells etc. to make seafood tom yum.