Innholdsfortegnelse for 2502 i Better Homes & Gardens Specials

It is with a flurry of spices, a rustle of ribbons and a squirt from a hot glue gun that we bring you our much-loved Christmas special issue. Each year we love putting together this collection of our favourite seasonal recipes, crafts, decor and ideas so that you can create a wonderful Christmas. Some are from the archives, others are brand new and they’re all designed to make the season special. I always feel that putting a wreath on my front door announces the start of the season and am looking forward to crafting one of the beauties pictured in our first feature. It’s a wonderful way to say ‘welcome to our home, come inside for a Christmas treat’. Drinks and nibbles are an ideal way to entertain over the…

“KEEP YOUR COOL WITH PRETTY DECORATIONS THAT CONJURE UP CHILLIER CHRISTMAS CLIMATES.” LET IT SNOW Gather your supplies For cartwheel beads look at Etsy or Ebay For all snowflakes • Wire cutters• Hot-glue gun and glue sticks• Clear, glossy dimensional adhesive (such as Ranger Glossy Accents clear dimensional gloss medium)• 17-pound monofilament fishing line• Jewellery-making clamp For Small Snowflake (5cm) • 3—7.5cm pieces of 3- or 4mm chenille stem: white• 14—6mm round metallic beads: gold or silver• 12—10mm faceted cartwheel beads: white• 8—12mm faceted cartwheel beads: white• 6—4mm round beads: white For Medium Snowflake (7.5cm) • 3—10cm pieces of 6mmchenille stem: white• 26—6mm round metallic beads: gold or silver• 12—12mm faceted cartwheel beads: white• 14—18mm faceted cartwheel beads: white For Large Snowflake (12cm) • 3—15cm pieces of 6mm chenille stem:…

1 OUTSPOKEN TRIO Nurture good vibes with primitive trees that spell out the season’s emotions. Frayed canvas makes a friendly foundation for stamped festive words, and the backyard is an ideal resource for sticks and branches to act as trunks and bases. Whether you prefer trees in one size or all three, the assembly technique is the same. Replace the word with a name to use a tree as a place card or personalized gift. Designer: Tamara Ludlam 2 QUILTED RENEWAL Give a damaged quilt top new life as a holiday treasure. Made from a vintage quilt that has outlived its original purpose, the stocking front and back don’t have to match. Pick your favourite sections for the body. Add a new cuff and lining, and embellish with a wooden…

MASCARPONE CREAMS Preparation time 45 minutesBake 5 minutes per batchMakes 16 sandwich cookies 115g butter, softened½ cup mascarpone cheese or 125g cream cheese, softened1 cup granulated sugar1 tsp baking powder¼ tsp bicarbonate of soda¼ tsp salt¼ tsp ground nutmeg1 egg2½ cups plain flour1 recipe Icing Sugar GlazeWhite nonpareils (optional)1 recipe Mascarpone Filling STEP 1 In a large bowl beat butter and the ½ cup mascarpone cheese with a mixer on medium 30 seconds. Add next five ingredients (through nutmeg); beat until combined, scraping bowl as needed. Beat in egg. Beat in as much of the flour as you can; stir in any remaining flour. Divide dough in half. If needed, cover and chill 30 to 60 minutes or until dough is easy to handle. STEP 2 Preheat oven to 190°C/170°C…

Gather your supplies • Various Christmas scrapbooking papers • White card • Beige card • Red ribbon bows • Scoring board or ruler and blunt knife • Corner rounder punch • 4cm circle punch • Border punch or decorative-edge scissors • Alphabet stamps • Ink pad • Glue dots • Hat pin • Ruler • Glue dots FRILLY PEAR TREE STEP 1 Cut a piece of beige card measuring 21 x 15cm. Score down the middle and fold in half to make your base card. STEP 2 Cut a piece of white card measuring 10 x 14.5cm. Round the corners using a corner punch, then stick to the centre of the base card. STEP 3 Cut four strips of different Christmas papers and punch a decorative edge across one long…

FILO PASTRY AND NOUGAT MINCE PIES Preparation time 25 minsCook 15 minutesMakes 12 servings 50g salted butter, melted and cooled1/2 tsp ground cinnamon pinch of nutmeg2 cardamom pods, crushed and husks removed70g filo pastry sheets, thawed if frozen450g fruit mince1 Tbsp amaretto1 orange, zested70g nougat, chopped into chunks icing sugar, to serve STEP 1 Heat the oven to 200°C/180°C fan. Begin by mixing the melted butter, cinnamon, nutmeg and cardamom, then lightly buttering a 12-hole cupcake tin with some of the spiced butter. STEP 2 Mix the fruit mince, amaretto and orange zest with the nougat chunks. STEP 3 Slice the filo pastry into squares a little larger than the size of the cupcake tin holes – ours were around 7.5cm by 7.5cm. If you get some irregular pieces, that’s fine, they can all…

CHOCOLATE & WALNUT PAVLOVA WITH MADEIRA & TANGERINES Serves 8Preparation time 40 minsCooking time 2 hrs 4 medium egg whites220g caster sugar½ tsp white wine vinegar80g dark chocolate, plus extra grated chocolate to serve100g walnuts FOR THE FILLING 300g tangerines, peeled and pith removed, roughly chopped100ml madeira450ml thickened cream STEP 1 For the filling, toss the chopped tangerines with the madeira in a bowl until well coated, then set aside. STEP 2 Heat the oven to 110°C/90°C fan and line two baking sheets with baking paper. Whisk the egg whites in a clean bowl or stand mixer until soft peaks form. Slowly add the sugar, whisking continuously until thick and glossy. Whisk in the vinegar. Melt the chocolate in a heatproof bowl over a pan of simmering water (ensuring the bowl doesn’t…

RED AND GREEN SEVEN-LAYER BARS Preparation time 20 minutes Bake 25 minutes Makes 30 bars 1 450g roll refrigerated chocolate chip cookie dough180g white baking chocolate, chopped, or 1 cup white baking chips180g butterscotch candies (we used Werther’s)1 cup lightly salted roasted cashew pieces, cocktail peanuts, or salted mixed nuts, coarsely chopped1 397g can sweetened condensed milk1 cup red and green candy-coated milk chocolate pieces1⅓ cups flaked or shredded coconut STEP 1 Preheat oven to 180°C/160°C fan. Line a 32x22cm baking pan with baking paper, extending paper over edges. For crust, cut cookie dough into 1cm slices. Press onto bottom of prepared pan, covering bottom completely. Bake 5 minutes. Remove from oven. STEP 2 Place butterscotch candies in a snap lock bag and break into pieces with a rolling pin. Top crust with remaining ingredients in…

HOW TO MAKE IT Here’s the step-by-step scoop for creating each of these stunning wreaths. SPRUCE IT UP Gather your supplies • Protective tablecloth• Water• Stockpot• Rubber gloves• Containers for dyeing• Dyes for both cotton and synthetic materials (we used Sage Green and Peacock Green from Rit)• White cotton and synthetic chenille pipe cleaners• Fabric dye colour fixative• Silver chenille pipe cleaners• Wire wreath frame• Assorted mini ball ornaments• Hot-glue gun and glue sticks Here’s how STEP 1 Heat two cups of water in a stockpot; remove before it boils. Wearing gloves, pour heated water in a container and mix in 2–4 teaspoons of fabric dye made for the corresponding material. Submerge a bundle of pipe cleaners until desired colour is achieved. Remove. Place the colour fixative in another container…

PEAR OLD-FASHIONED Preparation time 10 minsMakes 1 1½ tsp sugar2 dashes bitters1 lemon twist2 thin slices ripe Packham pear3 Tbsp (60ml) pear nectar3 Tbsp (60ml) bourbon or cooled barley tea (optional)Ice cubes In an old-fashioned glass combine sugar, bitters, and lemon twist; add one of the pear slices. Use a muddler or the back of a spoon to crush mixture until fruit is pulverised and sugar is dissolved. Stir in pear nectar and bourbon (if using). Add ice cubes. Attach remaining pear slice to rim of glass. POMEGRANATE MOJITO Preparation time 10 minsMakes 1 10 fresh mint leaves½ a lime, quarteredIce cubes2 Tbsp (40ml) Chilli Grenadine (recipe below) or purchased grenadine syrup3 Tbsp (60ml) white rum (optional)120 – 180ml soda water, chilledPomegranate seeds (optional) Add mint and lime to a…

FRUIT AND CREAM LAYER CAKE Preparation time 10 minsServes 8 Horizontally slice a pandoro or panettone into 3-4 thick slices, making sure you don’t break the slices as you lift them apart. Whip 300ml of thickened cream to soft peaks and stir in 2 Tbsp of liquid from a 800g can of pitted cherries. Whisk again to thicken the cream if needed – it should be easily spoonable. Layer the cherries with a little more liquid onto the bottom layer and spoon over some cream. Repeat with the remaining layers, finishing up all the cherries and cream. Dust with icing sugar. Serves as a dessert or cake with more cream, if you like. Bear in mind the fruit syrup will continue to sink into the cake, so eat this within…

PULL-APART MULTIGRAIN ROLL WREATH Hands on 75 mins, rise 1 hour 30 minsBake 18 mins Makes 36 rolls. 4½ to 5 cups plain flour2 pkg (14g/4½ tsp) active dry yeast1½ cups milk180g butter, chopped⅓ cup honey2 tsp salt3 eggs1 cup wholemeal flour½ cup quick-cooking rolled oats¼ cup toasted wheat germ or cracked wheat1 tsp each white or black sesame seeds, flaxseeds, and chopped fresh herbsMini tomatoes and fresh herb sprigs (optional) STEP 1. In a large bowl combine 2 cups of the plain flour and the yeast. In a medium saucepan heat and stir next four ingredients (through salt) until warm (40°C to 55°C) and butter almost melts. Add milk mixture and 2 eggs to flour mixture. Beat with a mixer on medium 30 seconds. Beat on high 3 minutes, scraping…

ANIMAL CHARACTERS Whether you’re after a traditional Christmas character, a wintry forest escape or a taste of Aussie summer, the options are endless when creating your very own gingerbread scene. BEST EVER GINGERBREAD Preparation time 50 mins, plus 1 hour chillingBaking time 6 mins per batch (depending on size of animals) 95g Copha60g unsalted butter, softened½ cup caster sugar1 tsp baking powder½ tsp bicarb soda1 tsp ground ginger½ tsp ground cinnamon½ tsp ground cloves¼ tsp salt1 free-range egg½ cup treacle1 Tbsp apple cider vinegar3 cups plain flour STEP 1 Grate Copha into a microwave-safe bowl and microwave for 30 seconds on half power until softened. Transfer to a large bowl with butter and beat on high for 30 seconds. Add sugar, baking powder, bicarb, ginger, cinnamon, cloves and salt and beat…

SIMPLE SUCCULENTS Gather your supplies • 100ml paper cups• Large paper cup/container• Small paintbrush or old toothbrush• Vegetable oil• Gloves, goggles, and mask• Quick-setting concrete• Old bucket or large plastic container• Paint stick• Turquoise chalk paint• Sponge brush• Pea gravel/small rocks• Potted succulent• Gold decorative rocks• Gold ribbon STEP 1 Prep a 100ml paper cup and a larger cup (we used a 1L ice cream container) that will act as moulds. Brush the inside of the large cup and outside of the small cup with vegetable oil. STEP 2 Wear gloves, googles, and mask while mixing concrete. Use a clean, dry paper cup to add one scoop of quick-setting concrete mix into a bucket or plastic container. Add water slowly, stirring with a paint stick to the consistency of peanut…

CHOCOLATE-MALTED MILK BISCOTTI Hands on 30 minutesBake 41 minutes,Cool 1 hourMakes 24 cookies. 1¾ cups plain flour¾ cup unsweetened cocoa powder¼ cup malted milk powder1 tsp baking soda½ tsp salt3 eggs60g salted butter, melted1 cup sugar1 tsp vanilla1 cup coarsely chopped malted milk balls½ cup milk chocolate chips STEP 1 Preheat oven to 160°C/140°C fan. Line a cookie sheet with baking paper. STEP 2 In a large bowl stir together first five ingredients (through salt). Make a well in the centre of flour mixture. In a medium bowl whisk together eggs, butter, sugar, and vanilla. Add egg mixture to flour mixture; stir until dough starts to form a ball. Stir in malted milk balls and chocolate chips (dough will be crumbly). Knead dough until it comes together. STEP 3 Turn dough…

CROCHET Gather your supplies • Rico Ricorumi (100% cotton, 25g/58m) 4 balls of White (001)• Rico Ricorumi Lamé (62% polyester, 38% nylon, 10g/50m) 1 ball each of: Silver (001) Gold (002)• A 2.5mm hook• 2 safety eyes, 14mm• Black stranded cotton• Toy stuffing For yarn stockists contact Rico Design www.rico-design.com TENSION Tension is not critical, but it may affect the yarn quantities required MEASUREMENTS Reindeer measures approx 25cm tall NOTES The pattern is worked in the amigurumi method. Work stitches in a continuous spiral without closing off each round with a slip stitch. You may find it helpful to mark the first stitch of the round, moving the marker up as you go. All parts are made separately and sewn together. If you are making this toy for a child under…

HAM BASICS SCORE! Unless you’re cooking a spiral-sliced ham, consider scoring the ham to allow the fat to render more easily and the glaze to reach the surface of the meat. Use a sharp knife to cut the rind of the ham into a diamond pattern, making shallow diagonal cuts 2.5cm apart and 1cm deep. Score both the top and sides. Apply the glaze with a pastry brush so it penetrates the cuts made by scoring. TYPES OF HAM Ham comes in three forms—boneless, bone-in, and spiral-sliced. All three are typically cured and smoked. For the richest, meatiest flavour and superior texture, bone-in hams are a good choice. (Plus, you can use the bone later for soup.) Choose a ham weight based on the number of people you plan to feed.…

SHADE TREE Gather your supplies Worsted-weight 100% acrylic yarn: ivory (MC), grey or brown, five graduated shades of green ranging from light to dark (such as I Love This Yarn! brand) • Crochet hook: 5.5mm• 30x40cm pillow form• Yarn needle Pillow size: 30x40cm Gauge: 14 stsx18 rows in sc = 10cm Take time to check your gauge. Note: Every block in the graph, right, represents one sc. This pillow uses intarsia crochet technique. To learn more about intarsia, see below. CROCHET THE BACK PANEL With MC, ch 44. Row 1: Sc in second ch from hook and in each ch across. Ch 1 and turn. (43 sts) Rows 2–63: Sc in each sc across. Ch 1 and turn. (43 sts) Bind off. Weave in ends to WS. CROCHET THE FRONT…

FRUITMINCE CAKE Preparation time 25 mins plus coolingCooking time 1 hrServes 10 200g salted butter, softened, plus extra for the tin100g golden caster sugar75g light brown soft sugar4 medium eggs, lightly beaten200g self-raising flour75g ground almonds2 tsp ground mixed spice1 orange, zested125g fruit mince8 glacé cherries, quartered (optional)To decorate1 ½ Tbsp demerara sugar1 Tbsp flaked almonds (optional) STEP 1 Heat the oven to 160°C/140°C fan. Butter a deep 20cm cake tin and line the base and sides with baking paper. Beat the butter and both sugars together using an electric whisk until light and fluffy. Slowly drizzle in the beaten egg, beating continuously. Sift the flour, ground almonds and mixed spice together, then fold this into the cake batter, a third at a time. Gently fold through the orange zest, fruit…

Gather your supplies • Aida band (14-count, width 8cm) • Red backing fabric • Ribbon • Threads as listed in the key • Red seed beads • Wadding /fibre-fill • Heavy weight iron-on interfacing HOW TO STITCH Find the centre point of your chart and the centre point of your Aida and start stitching from here, working outwards. Using the chart as a guide, stitch the designs in full cross stitch using two strands of thread. Tie off and trim any loose ends at the back. HOW TO MAKE UP THE HANGINGS STEP 1 Back the stitched Aida band with iron-on interfacing. Using the templates on page 138, cut out four heart-shaped pieces of red fabric and four triangle-shaped pieces, adding a 1cm seam allowance to each one. Pin the…

WARM & COZY OUTSPOKEN TRIO from page 68 ENLARGE TREE TEMPLATE PIECES 150% QUILTED RENEWAL from page 69 ENLARGE STOCKING TEMPLATE 250% O HOLY NIGHT from page 71 JINGLE ALL THE WAY from page 72 ENLARGE TEMPLATE 250% LOVELY BRANCHES EMBROIDERY STITCHES Use these stitch diagrams and instructions to complete projects in this issue. MOUNTAIN MAJESTY from page 81 ENLARGE TEMPLATE 150% THE ULTIMATE GUIDE TO GINGERBREAD from page 106 ENLARGE TEMPLATES 150% IN THE DETAIL from page 112 ENLARGE TEMPLATES 150% SCANDI STITCHES from page 128 SCANDI HEARTS KEY Cross stitch in two strands Maximum stitch count 33 high x 32 wideDesign area 14 HPI (28-count evenweave) – 6 x 6cm (2½ x 2½in) These designs were stitched using DMC stranded cotton…