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Dried Apple Wreath
Supplies:
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Mod Podge sealer (available in craft supply stores) brush
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1500 mgs. vitamin C (dissolved in 1 gallon of water or lemon or pineapple juice.)
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8 or more apples (depending on the size of wreath)
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hot glue gun & glue sticks
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styrofoam wreath
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grapevines
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straw
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cardboard
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ribbon
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thin wire
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baby's breath
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cinnamon sticks
Slice apples into 1/8 inch uniform slices. A meat slicer, apple slicer, or potato slicer
results in even slices (do not core apples since the core forms an attractive star
shape when dried). As you slice each apple, immediately place slices in a solution
of pineapple or lemon juice and water (50/50 mix) or vitamin C and water solution.
Soak apples 10 minutes, drain, and place on trays to dry. They will take 4 to 8 hours
to dry. Remove apples when they are leather like with no pockets of moisture, but
before they become crisp.
Secure a hanging device on the back of the styrofoam wreath form. Working a
small area at a time from the outside in, squeeze a line of glue on the outside edge,
place an apple slice, keep repeating, over-lapping the slices slightly for a more full
look. Continue around the outer half of the wreath form, until the row is completed.
Repeat process with the inside row, until there are 2 rows of apples side by side.
When apples are glued in place, seal with Mod Podge on both sides of the wreath,
one side at a time. Add a ribbon bow and any other decorative touches.
Dough Ornaments
This basic recipe is also called "Baker's Clay." Once mixed, it has a satiny texture, a
delicious aroma and begs to be touched and shaped. Do not be surprised if everyone
in the family gets involved in making ornaments!
4 cups flour
1 cup salt
Using a dough mixer or by hand, mix flour with salt in large mixer bowl. Add water
until dough is a good consistency for kneading. If it is too dry, it will crack. If it's too
wet, it will be sticky. Knead the dough by pressing and turning it with your hands
until it becomes satiny smooth. It will take five to ten minutes or more, depending
on the consistency of the dough and how smooth you want your finished objects to
appear. Dough that is insufficiently kneaded is difficult to form and may fall apart
during drying and baking. The dough dries out quickly so keep unused dough in a
plastic bag. For smaller projects, mix only half a recipe. Dough is best when used
in about four hours. It may be refrigerated, but results from refrigerated dough are
unpredictable.
1-1/2 cups water
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Creating Ornaments
Shape objects directly on pieces of aluminum foil. All dough parts must be joined
with water which acts as a glue. If parts are not joined properly, the dough may
separate during baking and split when cooled. Use water sparingly.
To attach thin pieces of dough, adhere them firmly by pushing a toothpick or paper
clip through them in addition to moistening them with water. Large ornaments
should be strengthened with wire. Dough has no strength and requires support for
larger ornaments. If the dough connects in small pieces (head and neck, arms or
legs), insert toothpicks or wires between parts to keep the portions from separating
over time.
Make impressions on dough with a variety of instruments. Impressions hold up best
with a stiffer dough. All kinds of instruments can be used to make impressions to
give texture and design to ornaments. Push dough through a garlic press or grater to
make hair and other decorative effects. Cake decorating tubes with large nozzles can
be used for making designs. Add extra water to soften dough to a good consistency.
Add a hanging device to the top or back of an ornament, before baking and drying,
if it is to be hung. Use Christmas ornament hooks, bent wire, circles from pop-top
drink cans, or paper clips. Push hanging device into dough at top center, close to
the back of the piece. Remember, the final dough shape is the shape which will be
baked. If there are loose pieces or undesirable marks in the dough, they will exist in
the finished product.
Precoloring Dough
Before baking, raw dough can be precolored by adding drops of food coloring,
watercolors, inks, and fabric dyes. Powdered colors should be mixed with the flour
and salt before adding water. Liquid shoe polish or leather dye can also be brushed
on lightly during the first 15 minutes of baking.
Baking and Drying Dough
Dough should be baked for 2 hours at 300°F (150°C) in your oven. Then transfer
to your dehydrator. Dry for an additional 4 to 12 hours until completely dry (until
you become more experienced with drying dough-art in your Nesco®/American
Harvest® dehydrator, it is wise to place a piece of dough, the same size as the
largest /thickest piece of your ornament, to use as a test piece. To test for dryness,
break apart the test piece. It is done when it is completely dry inside). Remove
ornaments when totally dry and cool prior to applying paint.
Painting Dough
Acrylic paints are the most popular and easily applied. They are available in jars,
spray cans, and tubes. They mix easily and dry quickly. If you are adding different
colored layers over one another, use a coat of sealer between them to prevent them
from running or smearing. When painting is complete, dry in your dehydrator for 1 to
2 hours until thoroughly dry.
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