Please come join us Saturday, October 15th, from 10:00a.m. until 2:00p.m. for Super Saturday! We will have fun projects to make, and ideas and recipes for Halloween, Thanksgiving, and Christmas. Lunch will be served. A nursery will also be provided.
Sign up this Sunday (October 9th) for the projects you are interested in. Don't forget if you have a fun holiday project or recipe you would like to share contact Tina Barrett (email@example.com or 238-1772) or Nora Frost (firstname.lastname@example.org or 208-406-7863).
Here are a list of links for some great make your own mixes. Making your own mixes and spice blends are a great way to save a little money; plus when you make your own you always know what the ingredient list is! Just click on the title to go to the recipe.
Stir together sugar, flour, and cocoa powder in a large sauce pan (I double the recipe, so I used large pot)
Stir in half of the milk into the dry mixture and whisk until completely combined and smooth.
Stir in the rest of the milk.
When the rest of the milk is completely incorporated. Heat on medium heat.
Stir the mixture constantly (so that it won't scorch) until it comes to a full rolling boil.
Continue stirring and allow the contents to boil for two minutes. Remove from heat and allow to cool until warm (about 20 minutes).
Pour warm mixture into an empty (and clean) ketchup or syrup bottle. I do this because it is much easier to fill the molds.
Fill each section of the mold about 7/8 full. About 1/4 cup per mold.
When all the molds are filled, place to mold top on each section.
Of course, I discovered that several of my tops are missing ( naughty children). I had to improvise by using four small plastic knives I dug out of my stash of plastic silverware.
Place in the freezer until completely frozen ( I usually just let them stay in overnight).
To remove fudgesicles from the molds, run hot water over the molds for a minute or two, or let sit on the counter for five minutes before removing.
If you don't own frozen pop molds you can use 4 ounce or 6 ounce clean yogurt containers. You can also use 4 ounce wax coated or plastic paper cups (if you use plastic cups you can wash and reuse them). Just line them up on a large cookie sheet. Craft sticks (found at most dollar stores) or small plastic knives work great for handles. To get your "handles" to set straight, chill the fudge pop mixture for one hour before inserting them.