HOW TO MAKE FALL CINNAMON & SPICE ORNAMENTS + BAKER'S CLAY CORNUCOPIA!!

FALL CINNAMON & SPICE ORNAMENTS

INGREDIENTS:
1 cup ground cinnamon
1 Tablespoon ground cloves
1 Tablespoon ground nutmeg
1 Tablespoon ground ginger
¼ teaspoon ground coriander (if available)
¼ teaspoon ground anise (if available)
3/4 cup applesauce, drained
2 Tablespoons white (Elmer's-type) glue
rolling pin
flour

DIRECTIONS:
In a medium bowl, combine spices. Add the applesauce and the glue.
Stir to combine. Work the mixture with your hands for 2-3 minutes, or until
dough is smooth and ingredients are thoroughly mixed. Divide into 4 equal
portions.

On lightly floured board, roll each portion to 1/4 inch thickness.
Cut dough with floured cookie cutters. (Make holes in the top to thread
ribbon or raffia, if you want to use them as hanging ornaments.)

Place cut outs on wire racks and allow to dry at room temperature for
several days. (For a more uniform drying process, turn ornaments over once a
day.)

For even more cinnamon and spice scents, make a spray with water and
essential oils and lightly mist the ornaments throughout the holiday to
refresh.

Makes 32 two-inch wonderful smelling ornaments.
Do not eat! Not for internal use.

BAKER'S CLAY CORNUCOPIA

Make a cone out of lightweight cardboard.
Cover the cone with tin foil.
Add additional tin foil to the top of the cone to give the mold the curved
shape of a cornucopia.
Prepare the dough.

INGREDIENTS FOR BAKER'S CLAY:
4-cups flour
1-cup salt
1-1/2-cups water

Roll out enough dough (about 1/4" thick) to completely cover the cone.
Wrap the dough around the cone, sealing the edges by painting a little
water between the overlapping edges and pressing together.
Wet your fingers and rub gently on the edges to smooth them out.
Trim off any ragged edges around the opening of the cone.
Roll out one long "snake" of dough (twice as long as needed to wrap
around the opening of the cone).
Fold in half and twist the ends so you have a coil.
Paint the outside edge of the cornucopia opening with a little water.
Press the coil onto the edge gently, enough to secure it there, but not
so hard as to flatten the coil.
Roll dough about 1/4" thick or less, and cut into strips about 1/2"
wide.
Wrap the strips horizontally around the cone.
Take a small paint brush handle or other narrow tool and press ridges
into both the strips and the body of the cone vertically (from the
narrow point of the cone to the wide opening). This will give texture
and appearance of weaving.
Bake at 300° for about 1/2 hour.
If you want a golden appearance, paint with 1 egg beaten together with 1
teaspoon water.
Bake another 1/2 hour or so, turning and basting periodically.
After an hour, remove the cone mold and continue baking for another 15
minutes to 1/2 hour till it's dry but not brittle.
Allow to cool, then spray with shellac. Fill with fall grasses, leaves,
flowers, gourds, etc.