Templates, Recipes, and Downloads

All templates and downloads offered in Holiday with Matthew Mead 2011 can be found here at Matthew Mead Style.com 

**For directions for the paper starburst tree topper found in the story Candy, Paper, Scissors (on page 64) see below:

You will need the following supplies: 

Paper, scissors, pencil, ruler,

circle templates (available here), wide

rubber band, painted pots, floral foam

(available from your local florist or craft

store), a white-washed dowel, hot glue gun,

and small red candies. 

To make:

1. Using our template as a guide, trace and cut out ten paper circles.

2. For each circle, use a ruler and pencil to divide it into eight equilateral triangles, then cut along the lines toward the middle, stopping about one half inch from the center of each circle.

3. Use the pencil to curl each “triangle” into a cone and secure with a dab of hot glue. Repeat for each of the ten circles.

4. Snip two small pieces of the rubber band and use to secure the ornament together at each end.

5. Using a needle and thread (knotted at the end), string on one of the rubber band pieces.

6. Push the needle through the center points of five of the completed stars with their flat sides facing down. Turn over the remaining five stars, flat sides facing up, and thread them on, followed by the

second piece of rubber band. 7. With the pencil, apply pressure to the rubber band to compress the stars into a ball and pull up on the string with your other hand to join the rubber pieces. Adjust the paper cones as needed to make the full three-dimensional starburst.

**Directions for glitter pockets from All That Glitters story:

 

 (Using the template found via our website):

  

1.Cut out template.

 

2. Trace shape on desired paper (I used glitter scrapbook paper).

 

3. Use ruler to duplicate fold line as a template.

 

4. Make folds in paper.

 

5. Fold cone into shape and glue seam in place using hot glue.

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All templates and downloads offered in Summer with Matthew Mead 2011 can be found here at Matthew Mead Style.com 








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Follow the links to the following downloads, templates and recipes for some of the projects, baked goods and meals featured in HOLIDAY with Matthew Mead 2010. Each link will redirect you to Matthew Mead Style, where you can find the direct link to the PDF file of downloads, templates and recipes you are looking for. If you are trying to source an actual item from the magazine, follow this link for our list of sources.

Templates

Yule Blog (pg. 7-9)

Festive Menu Card, courtesy Stefanie Schiada of Brooklyn Limestone (pg 9)

Storybook Christmas (pg. 18-23)

Santa in Glass Jar:  (pg. 21 and 22)

Santa Poppers/Christmas Crackers: download the Santa paper (pg. 21)

Angels (pg. 24-33)

Angel Stencil for Gingerbread Cake:  (pg. 29)


Angel Wings Template for Gingerbread Cookies:  (pg. 28)

Angel Place Cards:  (pg. 32)

Angel Wings (on vase):  (pg. 33)

 Christmas Present (pg. 44-55)

Christmas Tree Cake Toppers (on Carrot Cake):  (pg. 52)

Red and White Delight:

Dove, Flower, and Heart-Shaped Ornament Templates: (pg. 77) 

White Paper-Petal Wreath (Petal Template): (pg. 73) 

A Sweet Life (pg. 110-123):

Paper Gnomes Templates (identical to gnome cookies shown on pg. 120-121) 

**Paper gnomes and personalized wooden gnomes designed and created by Lisa Renauld.**

Visit her shop here!

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Recipes

Christmas Pie, courtesy of Christine Hoffman of Pies and Aprons : Style Choir (pg. 13)

Boiled Icing and Royal Icing recipes: Storybook Christmas (pg. 18-23)

Gingerbread Cake and Cookie recipes: Angels: (pg 28-29)

Green tea Shortbread Cookie recipe: Evergreen: (pg. 37) 

Chocolate Ganache Cake: Evergreen: (pg. 43)

Linda's Mum's Trifle recipe: Christmas Present: (pg. 52)

Almond Opera Cake by Sue Chandler (pg. 60). 

Edamame-Pesto Bruschetta, Cheesy Flatbread, Cranberry-Spinach salad, Lobster Chowder, Double-Chocolate Cookies, Perfect Chocolate Ganache: Cool, Calm, and Collected (pg. 86-97).

Royal Icing: A Sweet Life (pg. 118)

Danish Ebleskiver (Food for Thought: The NieNie Monologue):

See recipe below (source) or purchase ebleskiver pancake mix at Williams Sonoma like NieNie does!

Ingredients:

2 egg whites 2 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon white sugar 1/2 teaspoon baking soda

1/2 teaspoon salt 2 egg yolks 4 tablespoons butter, melted 2 cups buttermilk 1 cup vegetable oil for frying

Directions:

1.	In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
2.	Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
3.	Put about 1 tablespoon of vegetable oil in the bottom of each ebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly using a fork. Continue cooking, turning the ball to keep it from burning.