Animal Finger Puppets - a great gift!

Here is a quick and inexpensive homemade gift idea for young kids on your list. This idea comes from the March 1989 edition of the LDS Friend magazine. I came across an old copy of it years ago before the wonderful joy of the internet.

For the pattern template and easy to read instructions click here.

I can't tell you how many times we have used this pattern. I made a set of puppets for my oldest kids when they were young. They have been in my diaper bag through all the kids! We have also made copies of the pattern and put "kits" together to give to young friends for their birthdays or other special occasions. One year we also put "kits" together to give to the pediatric ward at the hospital to give the kids something fun to do.

It just takes some felt scraps, a package of wiggly eyes and a few tiny pom-poms. Everything is glued together - no sewing needed. Feel free to be creative. Use the pictures from the original article as a guide and then just have fun with it.

We used the alligator pattern to make a big, bad wolf and then we did 3 little pigs. You get the idea -

I always like to make sure some of our gifts are homemade each Christmas. I just have learned the gifts that you invest more time in are much more fun to give and I want my kids to learn this important lesson.

Happy Giving!

Preparing for the Holidays

October is an excellent time of year to PREPARE for the Holidays. Preparing means to be prepared for
anything. We don’t always expect the unexpected, but what if our source of income was suddenly lost, or a
family emergency or illness, or a local emergency was to befall us. What if we could only pull the Holidays
together with what we had stored? The First Presidency has counseled each of us to be prepared to sustain
our family for three months with storable meals on hand. Suppose those three months when we needed to
rely on our personal storage was the last 3 months of the year, would we be prepared?

One way to get ready for the Holidays is to do an inventory of what you have in your food storage. Then call
your family together and discuss: What are your favorite holiday meals and goodies? What traditions make
our holidays special, that we wouldn’t want to do without? What are you going to need if you want to make
them? How much can I purchase now, in October, to lighten the load for when it comes time for the big
Holiday rush? What do I have in my 3 month supply that I could use? What could I add to my supply, to
make sure I was prepared in all things? (Using what you have purchased at the next holiday and then
replacing it will help you cycle through your storage so nothing gets too old or goes bad.)

FHE: NEXT Monday gather as a family and enjoy talking about your favorite Thanksgiving and
Christmas traditions. Tell your favorite stories and reminisce. Talk about your favorite foods at this
wonderful time of year. Write down those dinners or desserts that you hope to have this year as you
celebrate. Talk about being prepared for the holidays and make a list of things you will need. According to
your budget and needs, purchase what you don’t have and stock up. Include things specific to your families
traditions. If you always have pumpkin pie, be sure to have canned pumpkin (whether store bought or you
canned it yourself) evaporated milk, spices, and ingredients for pie crust in your storage. Without being over
extravagant, evaluate your families basic needs to make the holidays fun and simple with what you would be
able to store. This will bring peace to your family, even if you suddenly were facing great turmoil.

CRAFT IDEAS FROM YOUR FOOD STORAGE:

NOODLE SNOWFLAKES
Use any kind of noodle you can find in your food storage. Like elbow macaroni, wagon wheels, rotini, and
bowties. First, lay a piece of wax paper down wherever you are working because you will need a generous
amount of glue to keep your masterpiece together. The wax paper will protect your table and will make it
easy to tear off once it is dry. Glue each pasta piece together to create your one of a kind snowflake. No two snowflakes are the same, right? Make sure you let it completely dry before you pick it up. When dry, use a piece of thread to hang up your snowflake.

SUGAR COOKIE NAME TAGS
To create these confectionery name tags, follow our recipe for sugar cookie dough. Form the cookies with a
tag-shaped cutter, then use a plastic straw to punch a hole in the pointed end of each treat before baking.
Customize each cookie by piping names and decorative edging with icing.
Yields: 16 cookies
Total Time: 2 hr 45 min Prep Time: 35 min Oven Temp: 400
Sugar cookie dough
2 stick(s) Softened Unsalted Butter
1 cup(s) Sugar
3 large Eggs
1 1/2teaspoon(s) Vanilla Extract
1/2 teaspoon(s) Salt
3 1/4cup(s) All-Purpose Flour
Directions
1. In a large bowl, using a mixer set on medium-high, beat together softened unsalted butter and sugar
until fluffy. Add eggs, one at a time, followed by vanilla extract and salt. Reduce mixer speed to low and
gradually add all-purpose flour, beating until ingredients are combined. (Dough will be slightly
sticky.)
2. Divide dough into 4 equal portions and cover each in plastic wrap, patting into 1/2-inch-thick
squares. Chill until firm, about 2 hours or overnight.
3. Preheat oven to 400 degrees F. On a floured surface, roll out dough, a square at a time, to 1/3 inch
thick. Cut out cookies using ornament- or tag-shaped cutters. Transfer cookies to a parchment-lined baking
sheet and chill for 10 minutes.
4. Bake until lightly golden, about 12 minutes. Cool completely on pan or wire rack before decorating.

EDIBLE PUZZLE COOKIES
3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/4 teaspoon baking powder
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup packed dark-brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon freshly ground pepper
3/4 teaspoon coarse salt
1 large egg
3/4 cup unsulfured molasses

Royal Icing 
1 pound confectioners' sugar
5 tablespoons meringue powder
Scant 1/2 cup water
Directions:
Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more
water; if too thin, beat 2 to 3 minutes more.Cook's Note: Don't add all the water at first; test on parchment
with the stencil to determine the best consistency.

For Cookies:
Sift flour, baking soda, and baking powder into a medium bowl; set aside.Mix butter and sugar with an
electric mixer on medium speed until fluffy, about 2 minutes; mix in spices and salt. Mix in egg and
molasses, occasionally scraping down sides of bowl. Add flour mixture; mix on low speed until combined.
Divide dough in half; pat into two disks. Wrap in plastic wrap; refrigerate 1 hour. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8 to 1/4 inch thick.

To make puzzles:
Cut rolled dough into six rectangles, each 6 by 9 inches (reroll scraps once). Transfer to a
parchment-lined baking sheet; refrigerate until firm, 20 to 30 minutes. Bake until cookies are set and edges
are just starting to brown, 10 to 12 minutes. While cookies are hot, use a pizza cutter or paring knife to cut
out desired puzzle shapes. Carefully lift edges of parchment to keep puzzle pieces together; transfer to a wire
rack. Let cool completely.
Fit a pastry bag with a 5/16-inch plain round tip (such as Ateco #3); fill with 1/2 cup untinted royal icing. Tie
end with a rubber band; to prevent icing from drying out, stand bag, tip down, in a glass with a damp paper
towel in the bottom. Tint remaining icing as desired; fill another pastry bag the same way.
Outline each puzzle piece with tinted icing; fill outlined area with more icing, smoothing with an offset
spatula to make a thin layer. Let dry completely, about 1 hour. Keeping pieces together, use untinted icing to
outline the shape of a tree (design should overlap all pieces); decorate area inside outline as desired. One at a time, lift each piece; sprinkle with sanding sugar, tapping off any excess. Let dry 1 hour; package in boxes,
or store in an airtight container up to 1 week.

CHRISTMAS CRAYON GIFTS FOR KIDS:
You will need silicone bakeware & crayons – either use all of those broken up crayons or buy some cheap
ones at the dollar store. Peel all of the wrappings off of the crayons. Break the crayons into small pieces, the
smaller they are the better they will blend), You can use the same color of crayons or mix to make your own
color. For thick crayons fill to the top of the shape, for skinnier ones only fill half way in the shape. Place in
the oven at 200 degrees F for approximately 20 minutes. Half way through cooking stir them. Once they are
completely melted, remove them from the oven and let them completely cool down before taking them out.

RECIPES FROM YOUR FOOD STORAGE:

COCOA MIX: 
15 Cups instant powdered milk
1 ½ Cups sugar
1 Cup dry cocoa
1 ½ tsp. salt
Makes enough for 10 quarts or 40 1-cup servings.
TO USE THE MIX: Add ½ cup of mix to 1 cup hot water for a warm drink or ice cold water for chocolate milk.

BUTTERMILK: To 1 Cup milk add 1 Tbsp. vinegar OR lemon juice and let stand for five minutes.

“EAGLE BRAND” SWEETENED CONDENSED MILK:
1 Cup HOT water, 4 Cups powdered milk, 2 cups sugar, 1/4 cup butter
Blend very well in a blender. May be stored in the refrigerator or frozen.

WHIPPED TOPPING:
6 Tbsp. instant dry milk (3 ½ Tbsp. non-instant dry milk), 1 Cup boiling water, 2 Tbsp cold water, 1 tsp.
vanilla, 2 tsp. unflavored gelatin, 2-4 Tbsp. sugar
Dissolve the milk in the cup of water and scald. Soak the gelatin in cold water. Combine the scalded milk,
dissolved gelatin and sugar. Stir and chill in the refrigerator until it jells. Now beat the mixture until it
acquires the consistency of whipped cream. Add the vanilla and whip again.

EGGNOG: Makes about 3 cups
Combine in blender or large bowl:
3 eggs, 1/4 tsp. salt, 1/2 cup non-instant dry milk powder OR a shy cup of instant milk powder, ½ cup sugar, 2 cups water, 1 TBSP rum flavoring, nutmeg to taste.
Beat or blend until foamy. Chill before serving. Sprinkle with nutmeg.

MAPLE SYRUP:
1 cup sugar, 1 cup brown sugar, 1 cup water, 1 tsp maple flavoring, 1 tsp vanilla

“ALMOND JOY” Candy bar:
¾ cup mashed potatoes, (potato pearls already mixed with water will do), Whole almonds, 2 Cups dry
powdered milk, 1 tsp. vanilla, 4 cups coconut, 2 Boxes bakers or dipping chocolate, your choice

Mix mashed potatoes and powdered milk until well blended, set aside. Mix together vanilla and coconut.
Add with potato mixture and mix well. Shape into balls or whatever shape you desire. Top with almonds
and cover with melted sweet chocolate. Let set and serve.

“OH HARRY” Bars: 1/2 Cup melted butter or margarine, 1 tsp vanilla, 1/2 Cup Karo syrup, 1/2 Cup
peanut butter, 1 Cup brown sugar, 4 Cups oats, 1 (6 oz) package chocolate chips

In heavy saucepan, mix together butter or margarine, peanut butter, vanilla, brown sugar and Karo syrup.
Heat until dissolved. Stir in oats and chocolate chips. Press into greased 9 x 13 inch pan. Bake at 375
degrees F for 15 minutes. DO NOT OVER BAKE. Cut into bars.

Cinnamon Applesauce Ornaments

Everyone has their own loves during the holiday season. We're all about the Homemade Country Christmas at our house. We love popcorn garlands, gingerbread cookies, homemade candies, and singing carols together. The kids love to get in on some of the homemade fun. This is a very easy and low-cost activity. The ornaments turn out darling and they look great hung on the tree or tied to a jar or gift bag of goodies to give away.

This project only takes two ingredients - Applesauce and cinnamon. (I buy cinnamon in bulk at our local grocery store and keep it in pint jars.)

Start with 3/4 cup of applesauce or so. It's all a bit of a guess with this recipe. Mix in enough cinnamon to make a stiff cookie dough consistency. (Be careful when young children are helping you. Too much cinnamon can be harsh on young skin. I try to do most of the mixing with a spoon to avoid any issues.)

Here is our dough.

Roll out between two sheets of plastic wrap to about 1/4 inch thickness.

Remove the top piece of plastic and cut into desired shapes.

Place on a waxed paper lined baking sheet.

Use a drinking straw to cut a small hole in the top of each shape. Bake at 200 degrees for about an hour. After an hour or so, I just turn the oven off and leave the tray inside. The remaining heat helps dry out the ornaments completely. I'm sure you could make them in a dehydrator also. You just want to have them dry all the way through.

When done, you can paint with glitter glue to give them a shiny, glittery appearance. They also look fun with a small gingham ribbon glued on them. String a piece of yarn or thread through the hole to hang them on your tree or decorate up a package.

Easter Nests

These are so simple and add fun to any Easter event!

Just make your traditional rice crispie treat recipe substituting cornflakes for the rice crispies. I used 3 Tbsp butter (you can use a dairy-free substitute), 16 oz. of marshmallows and 9 cups of cornflakes. I also added a little green food coloring for fun. You can easily leave it out and they still look like nests. How many of you have ever made rice crispie treats and had then turn out so hard that you couldn't even chew them? I'm sure we all have. The trick is patience. Don't melt the butter and marshmallows over too hot of a heat or when the mixture cools it will be like hard candy. Use low to medium heat and just be patient.

Spray your hands with oil so you won't stick too badly.

Once the mixture cools enough to handle, shape into nests and place in muffin tins to cool completely. This will help them keep their shape. I was able to get 24 nests out of this recipe. If the mixture in the pan cools too much while you are shaping the nests, put it back on the heat just long enough to get it unstuck from the pan.

Place egg-like candies or jelly beans into each nest. 

This is a great activity for kids of all ages to help with. Be careful - you'll have them all fighting over who gets to lick the wooden spoon.

Chocolate Dipped Easter Eggs

Every holiday has "traditional" foods or treats that you wouldn't want to go without. Think ahead about these dishes so you can have the ingredients on-hand as part of your 3-month storage. In the early Fall, I think ahead about Thanksgiving and Christmas. After Christmas, I think through to Valentines Day and Easter. I also think about Birthdays and make sure we are ready for those as well. You get the idea - These dipped Easter Eggs are a favorite at our house and at the Easter Egg Hunt with the extended family. They are a little time intensive, but I stretch it out over a few days so it doesn't seem so bad. I make the fillings one day and then shape them and store them covered in our extra fridge. Then we dip them a little at a time over the week ahead of Easter.

Here's the coconut cream eggs.

Here's the chocolate and peanut butter eggs all formed and ready to chill.

To dip, stab a toothpick into each egg and dip in melted chocolate. Use an additional toothpick to help you transfer it to your tray and remove the first toothpick.

Add sprinkles while the chocolate is still soft. You can also drizzle with colored chocolate instead of using the sprinkles. I use different sprinkles for the different fillings so we can tell them apart.

They look so festive and fun! Believe it or not - everything is storable for at least 3 months.

Using a hand mixer speeds up the process when you are making the fillings.

Coconut Cream Filling

4 oz cream cheese, softened

1/4 cup butter

1 1/2 tsp vanilla

4 cups powdered sugar

1 1/2 cups coconut

1-2 cups additional coconut -add at the end

Mix filling ingredients. Knead additional coconut in at the end until it is as full of coconut as you like. I like it heavy on the coconut. Shape into eggs and place on waxed paper. Refrigerate for 1-2 hours until hardened. Makes 36 small eggs.

Chocolate Filling

1 small pkg instant chocolate pudding

1/3 cup boiling water

1/3 cup butter

3 cups powdered sugar

Stir together pudding mix, boiling water and butter until butter is melted and mixture is smooth. Stir in powdered sugar. Refrigerate mixture until firm enough to mold into egg shapes. Shape into eggs and place on waxed paper. Refrigerate for 1-2 hours until hardened. Makes about 24 small eggs.

Peanut Butter Filling

1 cup peanut butter

6 Tbsp butter

2 cups powdered sugar

Mix peanut butter, butter, and powdered sugar together until creamy. Form into small eggs and place on waxed paper. Refrigerate for 1-2 hours until hardened. Makes 24 small eggs.

Chocolate Coating

5 cups milk chocolate chips

2 Tbsp shortening

Melt chocolate chips with the shortening in the microwave for 2–3 minutes on high, stirring every 20–30 seconds. Dip egg shapes into the chocolate and return to the waxed paper. (This works best if you stab each egg with a toothpick before dipping. Decorate with sprinkles or drizzles of white chocolate. Refrigerate to harden. Melt additional chocolate, if needed.