These remind me of when I was living in Huntington, WV. There was a man that lived in the area who literally carved hundreds of pumpkins with the help of volunteers) and made a huge attraction around Halloween time. It was always a big hit and definitely something you had to go see. The pumpkins in the picture are not from him but are very detailed carvings of pumpkins are just fascinating to look at.
Print as a 8″ x 10″ photo – color and enjoy!
Here’s a neat way to let your guests help you trim the holiday tree. Create a tree shape and star topper from colorful construction paper or poster board; mount it on a wall or door with double-sided tape. On the star, include instructions for your guests (“Please sign in!”), and set baskets of colored-dot stickers and markers nearby. To give everyone the idea, have family members provide the first signatures.
These stellar but surprisingly easy party decorations (they come together with just a few cuts and twists) are made from all those odds and ends of holiday wrap you’d otherwise toss in the trash. Hang one or dozens to brighten up the house come party time.
Instructions:
1. Cut eight 5- by 5-inch squares from heavy wrapping paper (you can also use precut origami paper).
2. For each square: fold in half to form a triangle, pretty side out; fold in half again.
3. With scissors, cut into the first fold (now folded in half) about 3/4 inch down from the top, stopping about 1/4 inch from the end. Make a similar cut about 3/4 inch down from the first, as shown (A).
4. Open the square completely, plain side up, and bring up the 2 inside points to form a roll. Tape the points together with double-sided tape.
5. Flip the square over and tape together the middle points (B). Flip the square over again and tape the outer points (C).
6. Tape each of the 8 sections together, middle ring of one to outer ring of the next, to form a chain (D); tape the first and last sections together to form the star.
7. To secure the star, tape the tips together in the center. Punch a hole at the top of one of the points and pass a string through to hang (E).
snowman cake
MAKES 24 servings
prep 15 minutes
BAKE at 350° for 43 minutes
EQUIPMENT
2 8-ounce ovenproof glass bowls 2 12-ounce ovenproof glass bowls 2 4-cup ovenproof bowls or
metal ball pans (such as Wilton) 9 foil cupcake liners
Chopstick or wooden skewer
INGREDIENTS
2 boxes (18.25 ounces each) yellow cake mix
8 large eggs
2 cups buttermilk
2/3 cup vegetable oil
1 bag (14 ounces) flaked coconut
1 roll strawberry fruit leather (such as Fruit by the Foot)
2 cans (16 ounces each) vanilla frosting
1 orange fruit slice
12 mini chocolate chips
2 cream-filled chocolate cookies (such as Oreo)
1 thin chocolate cookie (such as Famous chocolate wafers)
Heat oven to 350°. Coat bowls with nonstick cooking spray; coat with flour. Place foil liners into muffin-pan indents.
Combine cake mixes, eggs, buttermilk and oil. Beat on low speed until just combined. Increase speed to high; beat until smooth, about 2 minutes. Spoon 2V2 cups batter into each of the largest bowls, 1 cup batter into each of the medium bowls and Vi cup batter into each of the smallest bowls. Divide remaining batter among the 9 prepared cupcake cups.
Bake at 350° until cake is golden and a toothpick inserted in center comes out clean: about 17 minutes for the cupcakes, 22 to 25 minutes for smallest bowls, 30 minutes for the medium bowls and 40 to 43 minutes for large bowls. Transfer cakes to a wire rack and cool completely.
Meanwhile, place the coconut in a food processor and pulse until finely chopped. Transfer to a medium bowl. Cut fruit leather into a 6-inch and an 8-inch length. Fold each in half, pressing to secure, to get 3-inch and 4-inch lengths. Use scissors to cut fringe on short end of each piece.
Invert cooled bowl cakes onto work surface. Trim flat sides to make level.
Place one of the large bowl cakes, flat-side up, on a platter. Spread top with vanilla frosting. Place the other cake layer on top, flat-side down, to create a ball. Spread a thin layer of the frosting all over cake. Gently press the coconut all over to cover.
Repeat with the remaining cakes to make 2 smaller balls.
Place the medium ball on top of the large ball. Insert a trimmed chopstick or wooden skewer for support. Place the 2 pieces of fruit leather as the scarf on top of the middle cake. Add the small ball cake on top. Add more coconut, if necessary.
Cut the orange fruit slice into a %-inch triangle for the nose and attach in the center of the small cake. Add the mini chips, pointed-end in, as the eyes and the mouth. For the hat, attach the 2 cream-filled cookies to the flat chocolate cookie with some of the remaining vanilla frosting. Arrange hat on top of snowman.
Spread remaining vanilla frosting on top of the cupcakes, sprinkle the tops with the coconut and serve with snowman.
PER SERVING 530 calories; 25 g fat (8 g sat.); 5 g protein; 73 g carbohydrate; 2 g fiber; 463 mg sodium; 73 mg cholesterol
Country & Victorian Times 