CENSOR THIS! - Kelowna Secondary School

Seasonal
Christmas Crafts: Snowflake Ornament
by Esme Jackson
Our Christmas trees are up, and have been decorated to the brim. Nevertheless, there’s always room for more. This year, Censor This! is encouraging
a little bit of holiday creativity and offering an easy ornament idea to grace your tree for the years to come!
First, get your wax paper laid out, and turn up the heat on the glue gun. Once you have your
wax paper ready, spread a slight amount of dish detergent and water onto the paper in order to prevent
sticking. Now grab your glue and make your shape. We're going to keep it simple here at Censor This!
and put together a simple snowflake. Once done, we wait.
Once the snowflake is dry, peel it off. A second layer of glue may be applied, depending on how
durable you'd like your ornament to be. Now gather your mod podge and spread it out over the ornament
and once that's done, gather your glitter and prepare to attack.
Now's the time to smother that ornament in whatever glitter you can find, and remember, there's
no shame in layering.
Finally, you're able to let it dry. So, grab a hanger. Stick it on the top of your ornament, and glue
it towards the top!. Ta-da! You're done! Remake as many as you'd like, and hopefully they'll prove to
last a few years.
Jamaican Christmas Cake Recipe
by Mishka-Gaye Miller
Ingredients
1 lb Butter or margarine, softened
1 lb Dark brown sugar
1 doz eggs
1 lb Flour
2 tsp Vanilla extract
2 tsp Baking powder
2 tsp Baking soda
2 tsp Burnt sugar (found in Caribbean markets)
Cinnamon and nutmeg to taste
1/3 cup Rum
The fruit mixture includes the following
2 cups
1 lb Prunes
1 lb Raisins
1 lb Currants
1 lb Cherries
In a large bowl, cream butter and sugar together until pale yellow. Add 2 eggs at a time, mixing well after each addition. Add vanilla and burnt
sugar. In a medium bowl, sift together all dry ingredients. Add slowly to the large bowl, mixing well. The batter will be very heavy. Add about 2 cups of
the fruit mixture (more or less according to taste). Mix well. Pour into well-greased and floured cake tins. Bake at 350 degrees for an hour or until a knife
inserted in the middle comes out clean.
Once the cake is cooled (do not remove it from the tin), pour approximately 1/4 cup of Wray and Nephew White Over Proof rum over the cake,
be moderate as this rum is 63% alcohol. Cover tightly with aluminum foil. Keep the cake in the fridge or a cool place. Check the cake every 2 to 3 days.
If it becomes "dry" add some more rum. Continue in this manner for as long as the cake lasts.
Fruit Mixture: Chop fruit in blender or food processor. Put into a jar which can be tightly sealed. Cover the contents with rum and seal the jar.
Keep in a cool place. It is also great with vanilla ice cream! *Editor’s note: This is an adult’s recipe.
6 DECEMBER 12 2012 CENSOR THIS
What you need:
• Hot Glue and Glue Gun
• Wax Paper
• Dish Detergent
• Glitter
• Mod Podge (optional)
• Paint Brush
• String or Wire