Non Edible Cinnamon Ornaments Recipes

NON-EDIBLE CINNAMON ORNAMENTS

Steps:

• In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
• Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
• Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.

NON FOOD CINNAMON ORNAMENTS

Steps:

• Mix in a bowl the cinnamon and cloves.
• Add to this applesauce, oil and the glue.
• Knead this mixture for a few minutes til you have a firm but pliable dough.
• Too wet, add more cinnamon--too dry, add more applesauce.
• Roll the dough out on a surface dusted with cinnamon, 1/4 inch thick.
• Cut out shapes with cookie cutters [x-mas tree, hearts, stars, etc].
• Make a hole in the top with a wooden or metal skewer, this must be large enough for ribbon if you want them for hanging.
• Air dry them for several days on paper kitchen towel, turning them over several times so they don't warp.
• Impatient?.
• A low oven [200°F] for a few hours will also do the trick, don't forget to turn them over.
• When dry, decorate with a ribbon.
• You can also use shallow plaster, cookie and candy molds, press the dough in the cavity, smooth with a rolling pin, ease out of the mold and cut away the excess dough.
• Or roll out the dough, place a piece of decorative lace on the top, using the rolling pin go over it until it has left an impression of the lace, then cut out using the cookie cutters.
• You also get a nice result using cookie stamps.

SPICED APPLESAUCE ORNAMENTS I (NON-EDIBLE) INGREDIENTS

Steps:

• Combine applesauce and gelatin in small saucepan and let stand for 3 minutes. Heat over medium heat stirring constantly just until simmering.
• Combine cinnamon, cornstarch (starting with 1/3 cup and add as you need to form a dough to roll), cloves and lemon zest in separate bowl. Stir in applesauce mixture.
• Turn out onto counter and knead a few turns. Divide dough in half and wrap each half in plastic wrap or place in a zip lock bag. Use within 30 minutes. Roll dough between sheets of plastic wrap or a dusted (with cinnamon or flour) surface and rolling pin to a 1/4-inch thickness. Cut out ornaments using 2-inch cookie cutters. Use a straw or plain pastry tip to cut out holes for ribbon to hang. Dry on wire rack overnight turning occasionally. Can take several days depending on humidity.
• Re-roll scraps and repeat cutting and drying as directed.
• Have fun and get the kiddies involved!

CINNAMON ORNAMENTS

Steps:

• Mix the first 2 ing. well & then add the glue. mix well. Roll out on a cinnamon covered surface with a rolling pin covered with cinnamon to about 1/4 ". Cut out with cookie cutters. We do gingerbread boys, gingerbread girls, hearts, stars & snowflakes. Using a small straw, etc. put a hole in the top to hang. I line a sheet pan with parchment paper, lay them on and leave to dry. I turn them everyday & it takes apx. 3-4 days to day. After they are dry, we decorate them with puff paints, glitter paints, & on the snowflakes we also use the sparkle snow glitter. Your house smells so good when they are drying. We have been making these for years, & have some on almost all of our 7 trees. Hope you all enjoy!

NON-EDIBLE CINNAMON ORNAMENTS

Steps:

• In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
• Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
• Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.