Doily Sugar Starch Recipes
DOILY SUGAR STARCH
I have quite a few doilies I have collected over the years. Some are vintage and so beautiful This is the recipe I use to stiffen them. It works great
Provided by Bonnie Young
Categories Low Protein
Time 15m
Yield 1-2 doilies
Number Of Ingredients 2
Steps:
- Put sugar and water in a small pan. Over low heat cook and stir mixture constantly until it becomes clear. DO NOT LET IT BOIL! When mixture is completely clear remove from heat and cool.
- Next dampen the crocheted item in fresh water and pat out excess moisture with a towel. Then dip it in the cooled sugar mixture and gently squeeze out any excess liquid.
- If it's a doily simple lay it flat and reshape and let it dry. For a basket, take a bowl that is the desired size, turn it upside down and place the crocheted basket over the bowl to dry.
Nutrition Facts : Calories 774, Sodium 2.4, Carbohydrate 200, Sugar 199.8
CRISP SUGAR DOILY COOKIES
Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 25 cookies
Number Of Ingredients 7
Steps:
- Whisk flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy. Beat in egg and vanilla, until just combined. Reduce speed to low, and slowly add flour mixture, beating until just combined. Shape into a disk, wrap in plastic, and refrigerate until firm, about 30 minutes (or up to 2 days).
- Preheat oven to 325 degrees. Cut dough in half. On lightly floured parchment, roll out each piece slightly thicker than 1/8 inch. Using scallop-edged or fluted cutters, cut out cookies, and place on a baking sheet 1 inch apart. Freeze until firm, about 10 minutes.
- Remove from freezer, and cut out doily patterns in centers of cookies using aspic cutters; discard scraps. (If dough softens, return to freezer until firm.) Bake until edges begin to turn golden brown, 12 to 15 minutes. Let cool on a wire rack.
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