Silk Tie Easter Eggs

Well, we’ve found our absolute favorite Easter egg dyes…

of all time.

No tablets, no food colors, no cups, no drips, no stained fingers or clothes, no spilling—

I could go on and on. But seriously, the best part about this method is that everything you need is right in your kitchen and closet…or worst case—the thrift store. Who would have thought that an old ratty, out of date silk tie could be the gorgeous answer to the annual Easter egg dying ordeal?

Your whole family is going to love this.

Here’s what you’ll need:

Eggs

Silk ties–look for a tiny tag at the small end of the tie. It needs to say 100% silk. Seriously, this doesn’t have to cost a mint. We picked all these up at the local thrift store–for just a few bucks.  The thinner the fabric the better the transfer. If you’re raiding the closet, please be sure to get your man’s permission before you start cutting things up.  ;} Oh, and if your tie is from China–don’t eat the egg. They have different standard for their dyes and many are not safe. SO, in that case just enjoy the egg and toss it out after Easter. Got that?

An old, white T-shirt–cut it into squares big enough to wrap around the eggs

String

3 Tablespoons of white vinegar

Pot of water

Vegetable oil

Now then…

Cut open the tie at the back and take out the facing fabric. All you will be working with is the actual colored silk.

Cut the silk into pieces big enough to cover the egg…

Wrap it around your egg. Don’t get to0 nutty about this step, just do the best you can.

Now, roll the egg up with the T-shirt fabric.

The idea is to press the colored silk right up against the egg.

The bald kid and I had a competition to see who could wrap their eggs the purtiest. I totally won.

He’s such a sillyboy.

Anyway…

set the wrapped eggs in a pan of cold water with the vinegar mixed in. Make sure the water completely covers the eggs.

Boil for 20-25 minutes.

Remove the eggs…

and allow them to completely cool.

Now the fun part—unwrapping the eggs to see what you’ve got.

Rub a tiny bit of vegetable on your masterpieces and see how pretty they look.

Even the subtle ones are beautiful.

If you’re like us–you’ll want to make a million more–because it’s so easy and there’s just no mess. You can use the fabric more than once–if you’re so inclined.

Think of the possibilities.

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Buttermint Cookies

Oh, yummmm! The tender melty taste of real live butter-mints, only in a cookie. No lie. The first bite is such a surprise–you may need to prepare for a mild addiction…of a sort.

One batch was just not quite enough–

at least for us.

So plan accordingly.

Buttermint Cookies

Ingredients

1 cup butter, softened
1/2 cup confectioners’ sugar
1-1/2 teaspoons peppermint extract
1-3/4 cups all-purpose flour
Pastel colored sugar

Directions:

In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Gradually add flour and mix well.
Roll tablespoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten with a glass dipped in colored sugar—think Easter colors. Bake at 350° for 12-14 minutes or until firm. Remove to wire racks to cool.

Yield: 3 dozen.

Found in the pages of Taste of Home magazine.

Buttermint Cookies
 
Ingredients
  • 1 cup butter, softened
  • ½ cup confectioners' sugar
  • 1-1/2 teaspoons peppermint extract
  • 1-3/4 cups all-purpose flour
  • Pastel colored sugar
Instructions
  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy.
  2. Beat in extract.
  3. Gradually add flour and mix well.
  4. Roll tablespoonfuls of dough into balls.
  5. Place 1 in. apart on ungreased baking sheets; flatten with a glass dipped in colored sugar---think Easter colors.
  6. Bake at 350° for 12-14 minutes or until firm.
  7. Remove to wire racks to cool.

 

Easter Egglets

Baby Easter Bunnies and Chicks

You know that one of my favorite places on the cyber planet is Wee Knit–right? Well, please, please–look what they’ve got for Easter. Click on the pictures~ for details.

And YES there is still time to order before Easter, but you need to hurry.

Easter Egglets

Nesting Chicken Egglets

Good thing I have grandbabies. They give me an excuse to snag all this cute stuff…

you know…for them.

heh heh.

Something Wicked This Way Comes…

So there we were at the grocery store, minding our own business…

when from out of nowhere, a whole busload of Easter candy jumped into our cart. Now, if it had been full priced Easter candy we would have said, “Back, foul vermin! Be gone!”

But upon closer inspection, we found it to be 50-75% off. Oh, and the Cadbury Eggs–8/$1. Yeah…8.

So instead, we said, “You poor little unwanted, homeless Easter candy. Come with us and live happily ever after.”

So they did.

Of course, we don’t intend to eat it all…you know…by ourselves, or anything.

No, no.

That would be silly.

We could easily share with anyone…if the mood strikes us.  :]

Here’s a bonus too. As we were at the checkout–the cashier guy says, “Hey…ahhh…you can have one of those Easter Jello molds too. Take a couple, because you bought so much stuff. It’s free.”

I say, “Free? Why?”

The wise guy leans in closer like he’s sharing his locker combination, and says, “Cause…

Easter’s…

OV-ER.”

Joke’s on him.

I just smiled and said,

“Not at our place, Skippy.”

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Week 5 Food Storage Prompt:

4 cans tomato soup, 1 10 lb powdered milk