Combine 1 cup of potpourri (you may want to remove or crush the large pieces) with 1 oz. Tacky Glue or 3 TBS fabric stiffener. Mix thoroughly. Pack into a mould treated with vegetable spray. Microwave for one minute. Turn out, let dry.
PLASTER OF PARIS
Mix the plaster according to the instructions on the package. Two cups of plaster makes about two MOULDINGS shapes. There is no need to treat the moulds with any release agent. After filling the mould with the wet plaster, knock mould evenly on the counter to remove air bubbles. Let stand. The mould will get hot in the curing process. When it is cool, microwave it for about 30 seconds, then remove by holding the tab, invert mould and knock on a firm surface (do not twist). Let dry on a wire rack. Paint as desired.
PAPER CAST
Cut a roll of toilet tissue in half and place in bowl of water until saturated. Pour 1-2 cups of water, 4 TBS of fabric stiffener (or 2-3 oz Tacky Glue), and 1/3 of tissue into a blender. Blend on high. Pour blended mixture into strainer and drain off excess water. Spray inside of mould with vegetable spray, then rinse lightly with hot water to remove excess oil. Spoon mixture into mould. Press mixture out of paper. You do not have to fill the center of mould to the top. It will still work if the center is concaved. Place mould in microwave on high for 2 minutes. Remove from microwave and allow to cool, then microwave on high another 2 minutes. Mould is done when paper releases from sides of mould. Release paper cast by gently tapping mould on counter. Microwave your paper cast shape on paper towel 5 minutes or until dry. May be air dried also (about 2 hours). Embellish as desired. You may use any type of paper in place of the toilet tissue.
PIZZA POCKETS
Pizza Sauce
Frozen white roll dough balls
Pizza filling (cheese, pepperoni, ham, olives,
mushrooms, etc.)
Let the frozen dough balls raise according to their
instructions, or make your own pizza dough. Using two balls per mould (about
1 1/2 oz) roll out dough as thin as possible. Spray moulds with vegetable
spray. Drape dough over mould slightly pushing
_ dough into cover the inside of the mould leaving
enough outside of the mould to cover the pizza mix and make a closed shape.
Mix up your pizza filling and scoop into mould over dough. Pack well. Fold
over excess dough to cover the back. Knock these out onto a cookie sheet.
Poke a couple of times on top with a fork or toothpick. Bake @ 350 in for
about 15 minutes or until brown.
CANDIES
One pound of paraffin wax will make about 5 shapes. Follow regular instructions for candle making. Use a candle release agent. To release the candle, pull the sides of the mould away from the wax. After removing candle from the mould, heat an ice pick or straightened hanger and poke through middle of wax shape. Thread wick through hole, securing wick on the bottom with a wick clamp.
GELATIN SHAPES
Follow the basic instructions on your box of gelatin, decreasing cold water by 1/4 cup. Pour into moulds and let set up as normal. To remove your shape, dip mould in hot water for 8 to 10 seconds. Shake mould lightly, then invert and knock out onto serving plate. Please note that adding some fruits or whipped topping will prevent gelatin from setting up. The JigglerTM recipe also works great.
MOFABS
Mofabs are molded fabric shapes. Cut any fabric (except metal-lic) into small pieces 1/2 to 1 inch in size. For 2 cups of fabric, you will need 2 oz Tacky Glue or 1 1/2 oz fabric stiffener. Coat fabric thoroughly, packing into mould treated with vegetable spray. Microwave for 90 seconds, knock out of mould, let cool. Decorate with glitter, buttons, lace, etc.
RESIN CAST
Mix according to the instructions on container. This will need to be done in layers. Suggest 2-4 layers. Fill bottom of mould, let set for a few minutes, add small items like computer parts, hardware, coins, candy, etc. Let this set up about 1 hour. Continue to repeat the process until the mould is full. Leave this in the mould 24 to 48 hours before removing. Remove by pulling the sides of the mould away from the resin. You can also make a nite-lite by inserting an automatic night light completely sealed unit into the resin a layer that will insure the stability of the light. Be careful to make the light level and keep the electrical prongs exposed.
SCRAMBLED EGGS
3 eggs dash of milk
your favorite seasonings
Blend ingredients together. Spray mould with vegetable
spray. Fill each mould 1/2 to 3/4 full. Microwave for 60 to 90 seconds.
Knock out on to a serving plate.
SOAP ON A ROPE
Glycerin soap works the best! Melt 4-6 oz. of glycerin in microwave safe glass container (30 seconds at a time). Do no, overheat. Mix in dye and fragrance to desired strength. Pour soap into mould. Cut a piece of nylon or cotton rope. Insert the two ends into the middle of the soap. Let harden about one hour. Pull sides of mould away from soap. Knock out. Do not pull out by the rope. Other soaps may be used.
MICROWAVE CAKES
You may use any cake mix. Mix as directed on the package. Spray your mould with vegetable spray. Pour the cake mix into the moulds to half capacity. Microwave for 60 to 90 seconds or until mix is dry on top. Remove from the mould by inverting and tapping sharply on a plate or cooling surface. Let cool, then frost!
Variations:
Use small cakes as decorations on regular full
size cakes.
Fill mould with cake mix to 1/4 capacity. Microwave,
cool and fill balance with ice-cream. Freeze, then unmould at serving time.
DECOUPAGE
Cut strips of paper into small pieces. Wrapping paper works great. Spray outside of mould with vegetable spray. Wipe off excess. In a small bowl, pour some fabric stiffener or thin bodied tacky glue. Brush the solution onto a single piece of paper and starting at one end of your shape, cover the mould by each piece of paper overlapping the prior piece. When the mould is completely covered, brush a light coat of stiffener or glue over entire shape. Different papers may be used for added effect. Place mould in microwave for one minute. Paper will peel off in the shape of the mould when it is done. You may need to microwave for additional time. When it is dry, you can embel-lish as desired. You may even fill the shape with "surprises" and glue a cardboard backing on.
STRAWBERRY BUTTER
1/2 cup butter
10 oz. frozen strawberries (about 8 or 9) 1 cup
powdered sugar
Cream butter and sugar thoroughly. Defrost strawberries
to room temperature, drain and discard excess juice. Add to butter and
sugar. Blend until smooth. Fill moulds. Freeze. Unmould by plac-ing in
a bowl of hot water about 15 minutes before serving.
CRISPY CHEESE SHAPES
1 lb sharp cheddar cheese, grated
8 oz. cream cheese
2 T onion, grated
1 1/4 cups sour cream & onion potato chips,
crushed
1/4 lb Roquefort (or blue cheese)
2 t. cayenne pepper
Let cheese warm to room temperature. Blend well
with mixer. Add remaining ingredients. Spray moulds with vegetable spray,
then pack firmly with cheese mixture. Freeze. Unmould by plac-ing in a
bowl of hot water.
MINI PUMPKIN PIES
1 envelope unflavored gelatin
1/2 t. ground nutmeg
1/2 t. ground ginger
2 eggs
1/4 c. butter or margarine
1 t. cinnamon
1/2 t. salt
14 oz. sweetened condensed milk-
16 oz. canned pumpkin
20 Orange flavored molding chocolate wafers
1 inner package of graham crackers
For the crust, crush the graham crackers, melt
both the butter and the chocolate (in separate containers) then add to
the crushed crackers. Mix well. Line each mould with cracker mix making
sure to cover the bottom well. You can go up the sides as well, but it
doesn't allow for as much pumpkin filling. Set these aside.
In a saucepan, combine gelatin, cinnamon, ginger,
nutmeg, and salt. Stir in sweetened condensed milk and eggs. Mix well.
Let stand one minute. Over low heat, cook stirring constantly until gelatin
dissolves and mixture thickens slightly (about 10 min-utes). Remove from
heat, stir in pumpkin. Mix well, then pour into the moulds. Chill 3 hours
or until set. Serve with a scoop of whipped topping on the side.
To remove: If you have lined the moulds with the
graham crack-ers all the way up the sides, you should be able to just knock
them out. If you have pumpkin on the sides of the mould, you will need
to run a knife around the edges, then knock out.
MORE PIES!
You can use this same principle for any no bake
pies such as cheesecakes, etc. However, the crusts must always go in first
unless you are using a frozen pie recipe.
CHALK
Follow the directions for plaster of Paris, but add 4 TBS dry pow-dered paint per 2 cups of plaster.
