Christmas food/handmade ornaments, etc.

In the past couple of years, my kids have been making these little paper boxes (bottom and lid) by the dozen and we fill them with little candies or other small treats to give as tiny gifts or to use as party favors.  You can make them out of plain colored paper or patterned paper (or a lightweight cardstock if you want a sturdier little box), but my daughter likes to decorate the paper before folding.

Here’s a video that explains how to make them:  http://www.ehow.com/video_7150450_make-paper-gift-boxes.html.

Sue

Okay, since you asked for food traditions, here is my recipe for pork rind and sausage stuffing…..yes, it’s low carb….we have to pare down the breads and other yeast-containing foods, and I’ve been using this recipe for several years.  It really doesn’t taste like pork rinds, just tastes delicious!  So, if anybody is looking for a different type of stuffing for your Thanksgiving/Christmas turkey, here it is.

Oh, I know….the article says the author is Beth, not Sue….my pen name, y’all!

We have made those snowflakes as well – in fact I was just thinking today about making some.  With our girl scout troop we made a huge one out of six sheets of white posterboard – it was awesome!

I keep popping in here but don’t really have time to post…  I have a VERY yummy GLUTEN FREE Pumpkin Cinnamon Roll recipe (my kids are exstatic that we found these AND they taste good).  I also have some projects to post, and some non-GF recipes to add as well.  Hopefully I’ll be able to add these later today after the girls sewing class. 🙂

As promised here is the roll recipe that my children are ECstatic about (not exstatic).  I found this recipe online at once a month moms.  However, we have modified this for our use, and I will list the major modifications, which include low glycemic options, after the original recipe.

Gluten Free, Dairy Free Pumkin Cinnamon Rolls

1/3 c warmed unsweetened gf/ df milk of your choice
4.5 t dry active yeast
3/4 c sugar
3 T olive oil
1 t gf vanilla extract
2/3 c pumpkin puree (we just use a whole can)
1/4 c brown rice flour (HOWEVER – we have only used quinoa flour for this recipe and it is WONDERFUL)
1/2 c sorgum flour (we use white sorgum)
3/4 c tapioca starch
1/2 c corn starch
2 t gf baking powder
1/2 t baking soda
2 t xanthan gum (you can use the same or slightly more guar gum as well)
1/2 t salt
5 T gf/ df margarine
1/4 c packed brown sugar
4 t cinnamon

icing:

1/4 c pumpkin puree
2 T gf/df margarine
3 1/2 c gluten free powdered sugar

Place yeast in warm milk and sugar.  Set aside ’til foamy.  Stir in olive oil, vanilla, and pumpkin. 

In bowl mix together the flours, corn starch baking powder, xanthan gum, baking soda, and salt.  Gradually combine yeast mixture into dry ingredients until a very sticky elastic dough is formed, scraping down sides as necessary. (NOTE – when they say sticky, they mean it.  It is not like a wheat yeast dough that is simply elastic.)

Turn dough ball out onto a piece of lightly oiled plastic wrap that has been taped down (we use wax paper instead). With well oiled hands pat dough out into a rectangle.

Mix together the brown sugar and cinnamon in a small bowl.  Gently spread the first amount of softened margarine in an even layer on top of dough, and then sprinkle w/ cinnamon and brown sugar mixture.  Using the plastic wrap to help, roll the dough.  Slice the rolls & carefully place them into the greased pans w/ about an inch between rolls.  cover loosely w/ lightly oiled plastic wrap and let rest in a warm place for about 45 minutes.

While rolls are rising, mix icing.  Cream first two ingredients well.  then slowly add powdered sugar until the icing becomes stiff and spreadable, using more or less powdered sugar depending upon your preference..

When rolls have risen, place in 350 degree oven for 30 minutes. Cool then frost.

MODIFICATIONS:

We do not use yeast for this recipe.  Instead we use 7 t of baking powder total and just skip the yeast.  Because of that modifcation, the milk does not need to be warmed, nor does the sugar need to be cane sugar.  We have instead used coconut/ palm sugar which has a low glycemic index but can be subbed on a 1:1 basis w/ cane sugar.  Also, because the rolls do not need to rise, they are finished faster.  I would recommend that you allow your rolls to sit for just a bit just so that the flour can rest – about 5 or 10 minutes is enough, though my daughters don’t really do this all of the time and it still works out.

Instead of brown rice flour, we use freshly ground quinoa flour (it’s higher in protein and is better for those who are gf since rice can also cause issues with the gut of a gf sensitive person).

We are also corn free here, so instead of corn starch, we just use all tapioca starch in this recipe.

Instead of using brown sugar, we use the coconut/ palm sugar for the filling as well.  Also, I am allergic to cinnamon, so we use coriander instead and OH. MY. GOODNESS. is this a yummy substitution.  Even those who like and can eat cinnamon enjoy these rolls with this spice.  YUMMMMMM!

As far as the icing goes, you can skip adding the pumpkin if you would prefer not to add it.  I like the rolls without any icing at all as well.  They can definitely stand on their own w/out a problem.

ADDITIONS:

You could easily add crushed pecans or walnuts to the filling.  Also rehydrated dried fruit could be added to the filling as well (such as raisins, craisins, blueberries, etc.)

Enjoy!

I am placing links to youtube videos for the ideas that I am listing here. It saves typing time here, but also, I saved them so that I can simply send my kiddos to the bookmarked folder full of ideas, they can see the tutorials for themselves, and their off.  This works so nicely for the ones who want to surprise others without mom’s help.  My homeschool students are girls are aged 10 – 17 plus my 19 yo dd and my 21 yo ds.  These work well for all of them and the older ones can help  the youngest when she wants to make something for me and dh, but can’t do it on her own.

Here is a great way to recycle magazines into pretty decorations.  I will be doing this activity with our homeschool group for our Christmas party since all age levels can do this and get nice results.

Here’s a fun and easy gift in a jar idea for homemade quick oats.  Younger and older kids alike can do this as well.

These glitter balls are very nice – and you don’t have to add the bling around the outside if you don’t want to.  You could simply add a pretty bow to the top and a hook and VIOLA!  a lovely gift.  Here is a spin-off of this one where you make it into an heirloom ball – this the kiddos wouldn’t be able to do on their own, though. (I like the idea, but the presentation of the videographer of this one is a little over-the-top for me, but if you can disregard that, you’re fine.)

I have more ideas, but need to dash, again. 🙂  Hoping to come back later.