lindy, Author at Garden Seeds and Honey Bees

Burlap 4th of July Pennants

2 Small & 1 Large Banner supplies:

*1/2 yard of Blue with Stars Burlap
*1/2 yard of Red Stripped Burlap
*low temperature Glue Gun
*10 all-temp glue sticks
*Jute
*Scissors

* Cut 6 Small Burlap Pennants for each banner; 3 blue with stars for each banner, 3 with red stripes for each banner. The top of each pennant is 6 1/2″, both of the sides 7 1/2″.

*Cut 16 Large Burlap Pennants; 8 blue with stars, 8 with red stripes. The top of each pennant 10″, both sides 11″.

*Cut about 20 feet of Jute for large banner and 6 feet for each small banner or to your needs.

*Start by gluing each pennant to the jute, leaving 1/2 inch from the top of each pennant folding the 1/2 inch burlap over the jute and glue again. Repeat until all pennants are attached leaving equal amounts of jute at each end of the banner to tie to desired location and enjoy!

Enjoy!

Lindy

Almond Sponge Cake with Chocolate Pudding Frosting

*2 Eggs
*1 cup Sugar
*1/4 cup Butter
*1/2 cup 2 percent Milk
*1 teaspoon Baking Powder
*1 teaspoon Almond Extract
* pinch of Salt
*1 cup All-purpose Flour

1. Beat in mixer the eggs and sugar and beat until thick.

2. In a sauce pan medium low heat the milk and butter just until butter is melted, remove from heat and let cool.

3. In a separate bowl combine the flour, baking powder and salt and add to the mixer bowl of creamed eggs and sugar and adding slowly melted butter and milk.
Mix until smooth.

4. Use cupcake liners of your choice in muffin tin filling each cupcake liner 3/4 full.

Preheat the oven to 350*F and bake cupcakes for 25 minutes. Makes 12 cupcakes.

Chocolate Pudding Frosting

*1 package 3.4 ounces box Jell-0 cook & serve Fudge Chocolate Pudding, not instant
*1/2 cup milk
*6 tablespoons Butter Flavored Crisco
*6 tablespoons Butter, at room temperature
*2 cups Confectioners Sugar, add more as needed
*2 tablespoons Special Dark Hershey’s Cocoa, mix in with dry confectioners sugar

Cook on medium heat the pudding and milk, whisk constantly until thickened. Remove from heat and cool.

In mixer add: cooled prepared pudding, butter flavored Crisco, butter, confectioners sugar with Cocoa and mix until desired consistency for pipping frosting on to cupcakes.

Use a pastry bag and frosting tip of your choice for pipping/frosting cupcakes.