Saturday, September 10, 2016

How To Make Cinnamon Pomanders With Brown Bag Molds

Cinnamon pomanders from Brown Bag molds are
very easy to make and smell wonderful hanging
on the Christmas tree.

   Here's what you need:
mold
bowl & spoon
cookie sheet
sieve
cinnamon
applesauce
wooden or acrylic cutting board
cinnamon oil-optional
I make simple hanging hooks out of
ornament hangers or wire.  I put a little 
bend in the ends of the wire for added 
strength.  Craft glue or hot glue adheres 
well to the hardened dried pomander also. 
 For the most aromatic pomanders
use Saigon cinnamon or add cinnamon 
oil to the mixture.
I make do with the least expensive large jar
of cinnamon and applesauce.
Start with a couple cups of cinnamon and
add the applesauce gradually.
  Mix until it forms a stiff dough similar
to clay, but not sticky.
Dust the mold with cinnamon.
Form an egg shaped ball and
place it in the mold.  Press firmly
into the mold, smoothing the back
and edges of the mold.  Dust with
cinnamon if your hands get sticky.  Add 
the hanger.  I place a small ball of dough
on the bottom of the hanger and
press it firmly, making sure not to
push the hanger to the bottom of the mold.
You don't want the hanger to show on the
front of the mold. 
To remove the pomander, hold the mold
perpendicular to the cutting board and 
rap the edge of the mold hard, the pomander 
should start to come out.  Carefully peel the 
pomander out of the mold and place on the 
cookie tray.  Lightly dust with cinnamon.
If you are unhappy with the casting, just
add to the mix and do it again. 
Brown Bag Molds are extremely durable, 
they can take a hard banging.  Be sure to
use a wooden or acrylic cutting board,
NOT the edge of the sink or counter top!
Bake the pomanders in a 150 degree oven for 2 hours.
After the first hour remove the pomanders from the
cookie sheet and place them directly on the oven rack.
This helps them to dry evenly.  Remove from the oven 
to a cooling rack when they are hard and dry.
OR
 I prefer to let them air dry on the cookie sheet for 
about 24 hours or until hard and dry.  If they dry 
too quickly they will crack and warp.
Finish your pomander with a hanger of your choice!
~~~~~~~~~~~~~~~~~~~~~~
 Lucy Natkiel, the designer of the Brown Bag molds,
has a website.  Be sure to visit and download 
her Recipe Book and Brown Bag Idea Book,
located on the right hand side of the cookie page.
Lots of great ideas for the cookie molds!
Lucy's Brown Bag Site-The Cookie Mold Page 
They smell nice hanging in the kitchen too!

5 comments:

  1. these are really nice and I bet they smell wonderful. I will have to make some of these for Christmas. thanks for sharing how to do it.

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  2. Great minds think alike. I have a big jar of applesauce and one of cinnamon on my counter, just waiting for me to make these. I like the idea of dusting the molds with cinnamon first!

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  3. This is one craft that I have had on my Want to do List. I hope this year I will really give it a try. Thanks for the tutorial. They look great and I am sure they smell great too.

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  4. Your pomanders are great. I made some once and they were sitting on the counter cooling. My husband thought they were cookies and took a BIG bite of one. He hasn't like cinnamon since! I never would have thought to dust with molds with cinnamon. Mine dried too fast and cracked, but they were fun to make. (I still laugh about my husband every time I use cinnamon.)

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  5. How wonderful your pomanders look! Thank you for sharing how to make them.

    ReplyDelete

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