“Christmas Workshop,” Friend, Dec. 1989, 22–23, 31
You will need: plastic safety rings off milk bottle lids, lightweight yarn or embroidery floss, scissors, metal ring that comes apart (optional).
Wash rings and turn inside out.
Cut 12″ (30 cm) piece of yarn or floss. Holding one end to ring with thumb, wrap evenly around ring.
Tie yarn ends together; trim.
Put pair of socks through ring like napkin through napkin holder. Rings are washer- and dryer-safe.
Several Sock Holders can be slipped onto metal ring.
1 1/2 cups sifted powdered sugar
1 cup butter or margarine, softened
1 1/2 tablespoons vanilla
2 3/4 cups flour
1/4 teaspoon salt
1 tablespoon milk
1 jar (16 ounces/454 g) maraschino cherries, drained
chocolate icing (recipe below)
Mix sugar, butter, and vanilla together; stir in flour, salt, and milk.
Form tablespoon of dough around cherry in ball shape. Place on ungreased cookie sheet. Bake at 350° F (175° C) for 12–15 minutes.
Let cool. Dip top of cookie into chocolate icing.
1 cup powdered sugar
3 tablespoons cocoa
1 tablespoon shortening
2–4 tablespoons milk
Mix all ingredients together until smooth.
2 cups baking mix
2/3 cup milk
1/4 cup butter, softened
3 tablespoons sugar
2 teaspoons cinnamon
vanilla icing (use chocolate icing recipe on this page, replacing cocoa with 1 teaspoon vanilla)
sugar sprinkles (optional)
red cinnamon candies
Stir together baking mix and milk. Knead dough 20 times on lightly floured surface.
Roll dough into 8″ x 14″ (20 cm x 36 cm) rectangle. Spread butter evenly over dough. Mix sugar and cinnamon together; sprinkle over butter.
Starting at narrow end, roll up dough; cut into 1/2″ (1.3 cm) slices.
Arrange slices in shape of Christmas tree next to each other on greased cookie sheet. Bake at 425° F (220° C) for 15 minutes.
Frost tree while still warm; decorate with colored sprinkles and candies.
You will need: one large white plastic egg that pulls in half, black acrylic paint, large darning needle, orange felt, eyes (can be made of felt), craft glue, pliers, baking soda.
Paint egg to look like penguin, leaving white parts unpainted. Let dry completely.
Have adult use pliers to heat needle on stove, then melt 5–6 holes near top of penguin for ventilation.
Trace pattern for feet and beak on orange felt. Cut and glue to penguin. Glue on eyes. Let dry.
Open penguin and measure 1 1/2 tablespoons baking soda into bottom half. Replace top half and place penguin in fridge to keep it smelling fresh.
1 package (2.5 ounces/71 g) chipped beef, shredded
1 package (8 ounces/227 g) cream cheese, softened
1/4 cup sour cream
1/4 cup grated parmesan cheese
1 teaspoon prepared horseradish
Blend all ingredients, saving some chipped beef to cover finished ball.
Refrigerate 20 minutes.
Shape into ball, then roll into saved chipped beef; chill. Serve with crackers and/or vegetables.
1 package (10 1/2 ounces/298 g) miniature marshmallows
1/2 cup butter or margarine
1 teaspoon green food coloring
1 teaspoon vanilla
6 cups cornflakes
red cinnamon candies
Melt marshmallows and butter over low heat; remove from heat.
Quickly stir in food coloring and vanilla.
Add cornflakes; gently mix until just coated.
Grease hands, and shape mixture into large wreath on greased waxed paper. Optional: Make several small wreaths instead of large one.
Decorate wreath with cinnamon candies for holly berries. Refrigerate until firm.
1 cup peanut butter
2 sticks butter or margarine, softened
1 pound (.45 kg) powdered sugar
8 ounces (227 g) graham crackers
1 cup chocolate chips
In large mixing bowl, blend peanut butter and butter until smooth. Mix in powdered sugar.
Using rolling pin, crush graham crackers on waxed paper, then stir into mixture.
Press into greased 9″ (23 cm) square pan.
Melt chocolate chips in pan over very low heat, stirring constantly. Spoon over mixture, and spread evenly with knife.
Refrigerate until firm enough to cut.
1 can white or chocolate frosting
Line cookie sheet with waxed paper.
In saucepan, stir frosting over low heat until it is melted; remove from heat.
Dip each cane into frosting, place on waxed paper, and immediately sprinkle with colored sprinkles. Let stand until dry.
lettuce leaves, cleaned
1 can (16 ounces/454g) jellied cranberry sauce, sliced
1 package (3 ounces/85 g) cream cheese
Place lettuce leaf on each plate.
Add round slice of cranberry sauce.
Cut about 1″ (2.5 cm) cube of cream cheese, form into triangular-shaped Christmas tree, then put in center of cranberry sauce.
Stick several small springs of parsley into cream cheese; it will look like a tree with snow on it.
You will need: two paper lunch sacks; white construction paper; 1/2″ (1.3 cm) Styrofoam ball; lightweight cardboard; red, white, and black paint or crayons; paintbrush; craft glue; scissors; stapler.
Put one sack inside other one.
To make arms, cut half-way down sides of sacks along fold lines. Bend down, then glue together.
Paint sack red. Paint on black belt. Let dry.
Cut out two mittens from lightweight cardboard. Paint black. When dry, glue to ends of arms.
Cut round face out of white construction paper. Glue onto top half of sack. Cut white construction paper into about 35 strips 1/2″ (1.3 cm) wide and 2″ (5 cm) long. Glue to face for beard and hair. Curl strips by wrapping around pencil.
Flatten one side of Styrofoam ball. Paint red and let dry. Glue onto face for nose, then paint mouth and eyes on face.
Cut triangle out of white construction paper, paint red, then glue to top of head for hat. Cut hat brim from white construction paper and glue in place.
Fill Santa Sack with goodies, and staple sides closed.