Country Dinner Bell
By: Lauren Di Sanza
SKILL LEVEL: 2 (1 being the easiest, 5 being most difficult)
TIME TO COMPLETE: 7 hours
→ PROJECT TIP • Always, wear safety goggles when using glass-crafting tools. Everyday eyeglasses have only impact resistant lenses. • To ensure top performance keep your bottle cutter blade oiled.
MATERIALS CHECKLIST • Generation Green (g2) ™ Bottle Cutter • 750 ml Clear Wine Bottle (Light green or brown bottle will work just as well.) • 1 Sheet Each Vellum and Tracing Paper • 30” Length Red Raffia • 1 Silver Holiday Charm • 1 Bead, Jingle Bell or Small Cookie Cutter (For Clapper) • 60” Chord • 2 Eye-hooks • 1 Cork • 1 Dinner Spoon and Pliers for Bending the Spoon • Newspaper
For ways to repurpose trash to treasure, look no further than this quaint country dinner bell. This project combines glass with tea stained vellum and raffia to create a vintage country look perfect for calling the family to dinner. Read and carefully following the instructions contained within the Generation Green (g2)™ bottle cutter manual.
1. Cover the work area with craft or newspaper.
2. Measure 9.50” down from the top of the neck to the bottom and mark using a Sharpie®.
3. Using the bottle cutter, score and break where indicated.
4. Smooth the rough edges as instructed in the bottle cutter manual and set aside.
5. Cut and paste the recipe below or a family favorite recipe into a word processing program on your computer. Change the orientation of the document to the landscape setting. Choose any scripted font you might have on your computer; we used Script MT Bold and adjusted the colors and font size to highlight parts of the recipe. Print recipe onto the vellum paper and allow ink to dry for about 2 hours.
6. Soak vellum in left-over coffee or tea for 1 hour. We used vanilla cream coffee which gave the paper a sweet cookie fragrance. Allow to dry overnight on a cooling rack.
7. To make the wrap, cut imprinted vellum 3” x 10”, leaving more room at the top than the bottom to wrap the raffia. Next, cut a piece of white tracing paper to 3 ¾” x 11”. Place the vellum on top of the tracing paper and wrap around the bottle. Hold in place with a small piece of tape at the top of the paper.
8. Wrap a length of red raffia around the vellum and tracing paper, covering the tape. Slip a small holiday charm onto the raffia before tying into a bow. 9. Reuse the cork from the bottle and insert two closed eye-hook screws, one at the top and one at the bottom of the cork. 10. Slip and knot a 30” length of cord onto the eye-hook at the bottom of the cork. Thread the cord into the neck of the bottle and insert the cork into the bottle. If the cork is being stubborn, consider taking a serrated knife and trimming down the sides. Loop cord onto clapper and tie at the end to hold in place. Next, repurpose an older dinner spoon by bending the handle with a pair of pliers, till it forms a loop. Thread cord through loop and tie, cut away any extra cord.
12. Loop a length of cord through the eye hook at the top of the cork and tie a knot or a bow at the desired length for hanging. Cut away any extra cord.
The Diamond Tech Family wishes you Happy Holidays and A wonderful new year!
Please enjoy one of our all-time favorite holiday treats from our family to yours.
See you next year!
RECIPE: Diamond Tech's Favorite Gingerbread
Stir up the batter!
Sift flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside. Beat the butter and vegetable shortening until well-combined. Add the brown sugar and beat until the mixture is light in texture and color. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. Roll out the cookies! Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies. Bake the cookies! At three hundred and fifty degrees bake until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. Eat, Drink & Be Merry!