Holiday Crafts

Lg glass or metal mixing bowl
Epsoms salts
1 cup sea salt
rock salt or coarse salt
food coloring
1/2 tsp glycerin
essential oil for fragrance
clean dry jars w/cork stoppers or metal screw lids (like canning jars)

Combine salts in bowl and mix well. Add food coloring, few drops at a time, stirring with spoon until wanted color is achieved. For white salt (for example coarse salt) skip the coloring step. Add glycerin and essential oil (4 or 5 drops) and mix well. Spoon salts into containers and seal. When giving as a gift attach tag describing scent (if used) and recommend using 1/3 to 1/2 cup in the bath. To make a bit more decorative cut a piece of festive material and place over metal cap than screw on metal ring over material to hold in place. Use a piece of ribbon or raffia string and wrap around the metal ring.

1 cup sugar
1 cup raw peanuts
1 cup white corn syrup
2 1/2 tablespoons or 1/3 margarine
1/4 teaspoon pure vanilla
1 teaspoon baking soda

Have ready a well buttered large shallow pan (jelly cake pan or cookie pan). Place sugar, peanuts, and syrup in a large heavy saucepan. Cook over moderate heat to the hard-crack stage--290 to 300 degrees F. on a candy thermometer. Stir constantly, keeping candy off sides of pan for 15-20 minutes. Remove from heat and addmargarine, vanilla and baking soda. Stir in lightly. Pour onto a well buttered pan immediately pulling mixture onto pan with a rubber spatula. Pull mixture out from the sides until it's about 1/4 inch thick. Continue to pull candy over to the sides of the pan, turning the pan as you go, so it won't stick to the pan. As it hardens, break into pieces. Use a pair of clean white cotton gloves or rubber gloves to protect you hands.

2 one pint canning jars (wide mouth)
1 cup all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon cinnamon (optional)
1/3 cup butter
1/4 cup water
3 tablespoons unsweetened cocoa powder
1/4 cup buttermilk
1 egg beaten
1/2 teaspoon vanilla extract
1/4 cup walnuts, finely chopped

Sterlize jars (specifically made for canning jams & jellies),lids, and rings by boiling for 10 minutes (keep the lids & rings in the hot water until ready to use).

In small bowl stir together flour, sugar, baking soda, and cinnamon and set aside. In a sauce pan combine butter or margerine, cocoa powder & water; heat & stir until butter is melted & mixture is well blended. Remove from heat, stir in flour mixture. Add buttermilk, egg & vanilla. Beat by hand until smooth. Stir in nuts.

Divide equally among the two prepared canning jars. Place jars on a cookie sheet. Preheat oven to 325. Bake in preheated oven for 35-40 minutes or until a pick inserted the center of each cake comes out clean. Remove the cakes one by one, from the oven & immediately place on a lid & than a ring & screw down tightly. Use heavy duty mitts, the jars are very hot. Place the jars on to the counter to cool. You'll know when the jars have sealed when you hear a "plinking" sound. If you're still not sure if the jars have sealed, push down on the lid, it shouldn't move at all.

Make a cake mix as per directions on box. Crease a WIDE mouthed jar. Spray w/pam lightly. Fill the jar 1/2 to 3/4 full. Bake it per directions for the smallest pan listed on the mix in the jar. Seal Jar when you take it out of the oven. The heat selas the jar and also keeps the cake moist. They should last approximately six months on the shelf.

Good luck and Happy Holidays!

Editor's note: Tracy collected these from various sources, including previous issues of The Dollar Stretcher.

Do you have a time or money saving idea that wasn't included in this article? Please send it to tips@stretcher.com. We get the best ideas from our readers!

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