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Stained Glass & Stained Glass Cookie Recipe

While cleaning out my paint room couple of weeks ago, found two pieces of leaded glass stashed under the barn-wood shelf that holds my what-nots. Can’t believe I had completely forgotten about those pieces of glass. They’re not large but very pretty and they used to hang in my kitchen window in Houston.

When we lived in ‘the city’, we used a lot of leaded glass to decorate with – and occasionally even as window coverings instead of curtains. Here in the country, couldn’t find enough windows to hang all the leaded glass (and sizes didn’t match) – so I decided to use some of them on the walls like a picture. Not exactly conventional, but I enjoy it.

Almost all of our leaded glass came from either garage sales or auctions – which means in most cases we’ve had to do a little ‘fixing up’ and/or repairing. With most of the glass pieces being quite heavy, if they weren’t originally designed to be hung with fixed hangers on the top, we’ve had to improvise and frame them out; then attach screw hooks into the wood for the chain. Now that I’m wanting to ‘hang’ them on the walls, David is having to re-work them and use mirror clips to fit over the edges. And, in some cases, he’s having to set the bottom edge into a piece of grooved molding. This gives them a steady base and only requires a couple of mirror clips along the top to keep them from falling forwards. This molding is especially helpful if the lead is fragile or broken in some places.

I’m still on the hunt for a really pretty piece of glass that used to hang in the den window. It’s the largest piece we have and in shades of deep blues and greens – with a heavy oak frame. Took me forever to refinish it. It’s probably buried somewhere in the barn – but I’m on the hunt and aim to find it.

As many craft projects I’ve done over the years, stained glass is one I’ve never tried and probably won’t now but I bet it’d be just like oil painting . . . only with glass.

“Stained Glass” Cookie Recipe

Found this recipe for stained-glass cookies. Sounds like a lot of work (you know me, I like easy!) and can’t make them sugar free so doubt if I’ll bake them – but for those of you that may want to try it – they sound like they would be a fun cookie. They can also be used as decorations on a gift or at Christmastime on the tree. Note: You’ll need to start the day before you want to bake these as the dough needs to chill for 24 hours. This recipe is from my favorite cookie cookbook ever by Sunset.

What you’ll need:

  •  4″ round cookie cutter
  • assorted small shaped cutters for center cut-outs
  • ribbon if you plan on hanging them

 Cookie Ingredients:

  •  1/2 cup butter softened
  • 1/2 cup solid vegetable shortening
  • 1-1/2 cups sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1 egg
  • 3-3/4 cups all purpose flour
  • 1 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

 ‘Stained-glass’ filling:

  • 2cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • food coloring
  • 1/2 – 1 teaspoon flavoring of choice

Directions:

  1. Use electric mixer to beat butter, shortening and 1-1/2 cups sugar until creamy
  2. Beat in sour cream, vanilla, egg
  3. Mix together dry ingredients in separate bowl and then gradually add to butter mixture, mixing thoroughly
  4. Cover dough tightly and refrigerate for 24 hours
  5. Divide dough into 4 pieces working with only 1 portion at a time keeping the remainder in the refrigerator
  6. On a floured board roll to a thickness of 1/8 inch
  7. Using the 4 inch cutter cut out rounds and transfer to a greased cookie sheet, 1 inch apart
  8. Refrigerate sheets as you fill them
  9. When cookies are cold cut out centers with smaller cutters
  10. Bake cookies at 375 degrees for 6-7 minutes or until firm but NOT browned
  11. Let cool for 5 minutes
  12. Arrange cookies (right side up) on greased baking sheet

Note:  If you plan to hang these cookies or tie them to a gift now is when you would cut 1/4 inch ribbon into 8 inch lengths looping it through the center and tying a knot at the top.

For candy center:

  1. Place two 1-cup glass measuring cups in a 375 degree oven to preheat before making syrup
  2. Combine the 2 cups sugar, corn syrup and water in a 2-quart pan
  3. Cook over medium-high heat stirring until sugar is dissolved
  4. Continue cooking until syrup reaches a temperature of 280 degrees, i.e., hard crack stage (do not stir during this time)
  5. Remove from heat and stir in food coloring and flavor
  6. Carefully remove one measuring cup from oven and pour half the syrup into cup (leave remaining syrup on low heat)
  7. When syrup in cup has stopped bubbling and using a potholder, carefully pour syrup in slow stream into center of cookie to fill
  8. Repeat process with remaining syrup and measuring cup until all cookies are filled
  9. Let cookies cool completely
  10. Twist the pan to loosen cookies, slide off and store in airtight container in a single layer

 

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