Cardboard Tube Lamb

Difficulty: Very Easy

Hard to believe this adorable lamb came from a bag of cotton balls and a toilet paper roll! He’s cute and fluffy, so make one of your very own.

What you’ll need:
• Cardboard tube
• Cotton balls
• Black felt
• 1 medium black pom pom
• 2 black chenille stems
• 2 pieces of scrap paper (8.5 x 11)
• White craft glue
• Scissors
• 2 wiggle eyes
• Purple felt

How to make it:
1. Wrap chenille stems around the cardboard tube and twist in place, one at each end. These will be your lamb’s legs.
2. Coat the entire cardboard tube with dots of white glue. Cover with cotton balls.
3. Wad up one of the pieces of scrap paper and insert it inside the tube. Wad up the second paper and leave about an inch or so sticking out one end for the head. 4. Inserting this paper gives you something to put glue on.
5. Add glue to the end of the cardboard tube where the tail would be. You should have enough paper in the tube that you can now apply glue to this end and cover it with cotton balls.
6. Cut a square from black felt (about 4” x 4”) and wrap it around the paper wad sticking out of the cardboard tube. This is the head. Tuck in the ends of the felt and glue in place. Glue more cotton balls around the neck.
7. Cut two triangles from black felt and glue to the top of the head for the ears.
8. Glue two wiggle eyes onto the face.
9. Glue black pom pom to the rear end for the tail.
10. Cut a simple bow tie from purple felt and glue to the front of the lamb under chin area.
11. Trim the ends of the chenille stems if needed to help your lamb balance.

Lemonade Cake

INGREDIENTS:
4 eggs
1 package (2-layer size) yellow or butter cake mix
1 package (4 serving size) instant lemon pudding mix
3/4 cup water
1/3 cup vegetable oil
1/3 cup lemon juice
2 cups sifted powdered sugar

PREPARATION:
In mixing bowl, beat eggs until thick and lemon-colored. Add cake mix, dry pudding mix, water, and vegetable oil. Beat at medium speed of electric mixer for 10 minutes. Pour batter into an ungreased 10-inch tube pan with removable bottom.

Bake cake at 350° for about 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Grasping tube center, remove hot cake (still on pan bottom) from the pan. Combine lemon juice and sifted powdered sugar in a saucepan and bring to a boil, stirring constantly. Using a fork, prick many holes evenly in top of cake. Drizzle hot glaze over top and spread over sides of cake.

Chocolate Overnight French Toast Puff
Source of Recipe
Black Dog Inn Bed And Breakfast

List of Ingredients
12 slices white bread, crusts removed
2 cups skim milk, divided
1 cup semisweet chocolate chips
1/2 cup sugar
2 teaspoons vanilla extract
8 eggs
2 cups half and half

Topping:
3/4 cup butter, very soft or melted
1 1/3 cups packed brown sugar
1 cup chopped walnuts
1 cup flaked coconut
3 tablespoons dark corn syrup
Whipped cream or maple syrup, optional

Instructions
1. Generously grease a 9x13 inch baking dish that is atleast 2 inches deep. Arrange trimmed bread slices on bottom of pan in 2 layers. In a small saucepan, combine 1 cup milk, chocolate chips and sugar. Heat over medium heat, stirring until chips are melted and sugar is dissolved. Do not let mixture come to a boil. Stir in vanilla. Let cool.
2. In a large bowl, beat eggs, remaining milk and half and half. Mix chocolate mixture into egg mixture. Pour over bread slices. Cover pan tightly and refrigerate overnight. In the morning, remove from refrigerator and prepare topping.
3. Prepare Topping: In a medium bowl, combine butter, brown sugar, walnuts, coconut and dark corn syrup. Spread or spoon the topping over bread slices.
4. Bake, uncovered, in a preheated 350 degree oven for 1 hour or until center is set. If the edges are browning to fast, cover with foil. Remove from the oven and cool for 10 minutes or so until cool enough to spoon or slice. Top with whipped cream or syrup, if desired.