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  1. Botanical Canapes

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    A minimalist motif gives these canapes maximum charm: Thinly sliced scallions and snipped chives make stems for salmon-caviar blooms. Spread plain or smoked-salmon cream cheese onto soft white sandwich bread. Trim to desired shape, and arrange the chives and roe into single stems or a field of flowers.

    Fishing for Caviar
    Salmon caviar, or roe, is a luminous bright orange and tastes of the sea. A relatively inexpensive type of caviar, it can be found at specialty-food stores or ordered from russanddaughters.com.

    Source
    Martha Stewart Living, April 2010
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  2. Pasta Skeletons

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    Kids can bone up on anatomy and create a fun Halloween decoration at the same time when they make a skeleton out of noodles. With an illustration of a skeleton as a guide, they just need lots of dried pasta, white glue, and construction paper to assemble the pictures. We snapped some of the pasta in half and used alphabet-soup noodles to make labels.

    Source
    Martha Stewart Kids, Volume 15 2004
  3. Yogurt on a Stick

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    A container of yogurt transformed into an ice pop isn't just a yummy treat for kids -- its lid can catch messy drips. Open a 6-ounce container of fruit yogurt; drain excess liquid, and stir. Add a couple of teaspoons of berries and granola on top, pressing into yogurt a bit. Cut a slit in the lid, just large enough to insert a large craft stick. Put lid back on; insert stick halfway into yogurt. Freeze at least 5 hours. To unmold, dip cup into bowl of warm water.

    Source
    Martha Stewart Kids, 2004
  4. Blueberry, Strawberry, and Mint Icings

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    Syrups made with fresh blueberries, strawberries, and mint make these pastel icings look as good as they taste. Simply stir confectioners' sugar into syrup to reach the consistency of honey. Then dip cupcake tops into icing, or pipe it onto sugar cookies.

    Make-Ahead Tips
    The icing can be prepared up to two days in advance; refrigerate it in an airtight container with a damp towel or plastic wrap on the surface. Cupcakes and cookies can be iced up to a day ahead.

    Source
    Martha Stewart Living, May 2010
  5. What Is Dulce de Leche?

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    The name of this caramel-like confection, from Argentina and Uruguay, loosely translates to "milk candy": In a traditional process, sugar and milk are cooked over low heat for hours, until the mixture becomes thick and golden. Make your own dulce de leche, or find it in the international aisle or a Latin-foods market. It's great spread on toast, drizzled over tropical fruit such as mango, used as a dip for apple slices, or whipped into butter and spread on cornbread.

    Source
    Everyday Food, November 2010
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