step-by-step Archives - Page 3 of 8

Cardmaking

June 28, 2012 by Aliesha

I made some simple greeting cards last week during naptime.

Greeting cards can be quite expensive, so I usually buy mine at the Dollar Tree for 2/$1 or I just make some simple ones myself.

It’s really easy!
1) Cut a 8.5×11 piece of cardstock in half forming two pieces that are 8.5×5.5.
2) Fold each piece in half to make a card.
3) Cut a piece of patterned paper (I buy scrapbooking paper on sale at Michael’s or A.C. Moore) to 4.25×5.5.
4) Glue to the card (or adhere with double-sided tape, if you prefer).
5) Add a greeting to the front (I print mine from the computer onto cardstock OR I letterpress them… you could also use rubber stamps) and adhere using foam dots (so it stands out from the card).

That’s it! I like to buy coordinating paper so I can embellish the cards a little more. You can make a bunch of these in an afternoon, then you will be stocked for any upcoming holidays and special events!

Do you ever make your own cards?

Homemade Strawberry Jam

April 19, 2012 by Aliesha

I guess I should have dubbed this “Strawberry Week” at Feathers in Our Nest!

My mom (Mrs. B.) is here with us today for a special guest post! She is sharing how to make homemade strawberry freezer jam. I can personally attest that this recipe is awesome and everyone always raves about how delicious it is. Hope you enjoy it!

Strawberry Freezer Jam

Wash and dry all jars/lids or containers you will be using to put jam into.

Wash all strawberries (while caps are still on so they don’t get mushy).

Cut caps and any bad spots off of strawberries.

Put strawberries into a bowl and mash them…do not puree them…just mash them thoroughly…there should still be bits of fruit in the juicy mixture. (I use a metal potato masher.)

Measure 4 cups of mashed strawberries into a bowl.

In a large pot, measure 3 cups of sugar (be very accurate in this measuring as too much or too little sugar will affect your outcome negatively).

Add one package of low-sugar Sure-Jell.

Mix these together.

Add one cup of water to sugar mixture.

Mix thoroughly and put on medium to med. high heat.

Bring to boil. After it begins to boil, let it boil for one minute.

Remove from heat and add 4 cups of mashed strawberries.

Mix thoroughly for one whole minute.

Using a ladle, put jam into jars, leaving 1/2 inch at the top for expansion when it freezes.
Wipe off top and sides of jar if any jam is there. Put lids on.

Let sit out at room temperature for 24 hours. Freeze for up to a year. Or if refrigerated, it keeps for three weeks.

Stand back and feel thankful for some yummy jam for future meals!!

Thanks, Mom/Mrs. B for sharing this wonderful recipe with us today!

Fresh Strawberry Pie

April 18, 2012 by Aliesha

Warning: this recipe is not healthy and may be slightly addictive. 🙂 Wait, strawberries are fruit, so that makes this healthy…right?

Strawberry pie is a dessert I remember my mom making every year (just about!) during strawberry season. The pie has a unique, sweet crust (different than a standard pie crust) which is super-easy to make since you just press it into the pie plate instead of rolling it out! Fresh strawberries fill the inside of the pie, and since you do not bake them, they stay firm and juicy, just like eating them straight from the patch! Of course you’ll want to serve this pie with a large dollop of whipped cream.

Fresh Strawberry Pie

Crust
1/2 cup butter, cold
1 cup flour
2 Tbsp. granulated sugar

Filling
about 2-3 cups fresh strawberries
1 (3 oz.) package strawberry Jello
3/4 cup granulated sugar
2 1/2 Tbsp. cornstarch
1 3/4 cups boiling water
2 Tbsp. butter

Wash strawberries in a colander.

Dry strawberries thoroughly on paper towels. Cut off the ends and pat the cut end dry also.

In a mixing bowl, combine butter, flour, and sugar together using a pastry cutter or a knife and fork.

Mixture will resemble coarse crumbs.

Preheat oven to 375. Lightly grease a pie plate. Press flour mixture into the pie plate. As you press in the crumbs, your hands will soften the butter and allow it to come together, forming a relatively smooth crust. (It might still look a little bumpy, but that’s okay.)

Bake the crust just until the edges are very lightly browned (about 12-15 minutes). Allow crust to cool.

While the crust is cooling, you can work on the glaze. In a saucepan, combine Jello, sugar, and cornstarch (no heat on).

In another saucepan, boil 2 cups of water.

When the water boils, measure out 1 3/4 cups and add it to the Jello mixture in the other saucepan. Return that saucepan to the heat (turn it down to medium) and whisk it while it cooks. Stir constantly and cook until glaze has thickened (about 5-7 minutes). (If you happen to leave the stove at this point to go discipline a cranky toddler, it will be okay. Just stir it pretty frequently.)

Remove from heat and add butter, whisking until butter is melted and combined. Allow glaze to cool until no longer hot (does not need to be cold).

Once crust is cooled, place strawberries pointed ends up inside the pie crust. (They are so much prettier this way than sliced!)

Spoon cooled glaze over top of the strawberries in your prepared pie dish, making sure all the berries are coated. (I find that using a spoon more evenly distributes the glaze than if I just poured it over from the bowl.)

Chill pie in the fridge until set (about 2-3 hours).