I think those circles are made that way. They are described as "indented". I don't see why you couldn't make them from regular circles, though. You would just have to sew through both circles in the middle section to make them tight enough together to hold the cards. Good luck!

I�ve never made it but the horchata we drink in Spain is made from tiger nuts, water and sugar. No cinnamon. We used to drink this ice cold in summer in Mallorca where they sold it in large iced dispensers at the bus stops and in cafe bars. The chufa nuts were also sold in rolled paper cones at bus stops. Horchata de chufa is also sold here in cartons like milk. It�s not too sweet, tastes a bit like a vanilla milkshake (not so thick) and is very refreshing on a hot day. Here�s a quote from Wikepedia. "In Spain, it usually refers to orxata de xufa (horchata de chufa), made from tigernuts, water, and sugar. Originally from Valencia, the idea of making horchata from tigernuts comes from the period of Muslim presence in Valencia (from the 8th to 13th century). It has a regulating council[4] to ensure the quality of the product and the villages where it can come from, with the Denomination of Origin. The village of Alboraia is well known for the quality of its horchata. It is served ice cold as a natural refreshment in the summer. Tigernut horchata is also used in place of milk by the lactose intolerant." SharonCb

Virginia7074 I have made marshmallows for the last few years. To me it is really fun--it is not a lot of work, but it is messy. It certainly impresses people that you did something so foreign as make marshmallows. They are soooo much better than the store-bought-in-a-plastic-bag-puffed air. Really, really good. They are definitely worth the effort. My recipe and instructions are my compilation of several months of reading and research as well as my experience. I preferred a recipe that did not have any egg whites. This recipe has never gone wrong for me. Marshmallows 3 cups of sugar 1 1/4 cups of light corn syrup 1/4 teaspoon of salt 3/4 cup of water 4 packets of unflavored gelatin 3/4 cup of water 2 teaspoons of vanilla In a 2 quart saucepan place 3 cups of sugar, 1 1/4 cups of light corn syrup, 1/4 teaspoon of salt, and 3/4 cup of water. Stir well and bring to a boil over high heat. Be careful; the mixture will foam up, and it's very hot. Clip a candy thermometer to the side of the pan and cook until the mixture reaches 240 F. Before the sugar mixture reaches 240 degrees, place 3/4 cup of water and 4 packets of unflavored gelatin in the bowl of an electric stand mixer with whisk attachment. Using a spoon, stir to combine, but don't worry if the gelatin doesn't dissolve completely. When the sugar mixture is ready, turn on the mixer at lowest speed and carefully pour the hot syrup into the gelatin mixture in a stream--don't dump it all at once. When the syrup is incorporated, increase the mixer speed to high. (Note: KitchenAids can overbeat; you may want to use speed 8 instead of 10.) Leave the mixer running for 20 to 30 minutes; the mixture will increase in volume and eventually reach the stiff peak stage. It will start to look jagged around the edges of the mixer bowl. While the mixer is running, brush a 9x13-inch pan with vegetable oil. (I have better luck with solid shortening.) For smaller marshmallows, I use a 15x11 jelly roll pan, and for large ones, use a 9" or 10" square pan so they will be taller. When the mixture reaches stiff peaks, add 2 teaspoons of vanilla and mix well. Pour (push, shove) the mixture into the prepared pan and smooth with an offset spatula. Let pan sit out overnight, uncovered (and away from cats and kids). When you're ready to cut the marshmallows, dust the top with confectioners' sugar. (I mix 2 parts confectioner's sugar and 1 part cornstarch to reduce stickiness.) To cut, you may use a sharp knife coated in oil, a good pair of kitchen shears (the kind that come apart for thorough cleaning), or a pizza cutter. (I don't have good luck with the knife. The scissors worked, but I can cut the prettiest squares using a washable ruler and a large pizza cutter--it is still messy. You can also use small cookie cutters.) Cut the marshmallows into manageable squares. How big is manageable? They're easier to eat (less mess from the powdered sugar) if you can pop the whole thing in your mouth, so run a test and see what works for you.

Nope, not meringues. It's also known as seafoam or miners run candy 1 cup dark corn syrup 1 cup Sugar 1 TBSP vinegar Butter 9*13 baking dish or line with non-stick foil Bring to boil stirring till sugar is dissolved. Cook without stirring to hard crack stage (300-310*) Add 1 TBSP baking soda and mix in weell. Candy foams HIGH. Pour into baking dish and cool. Break into pieces when cold and dip in chocolate. Mine always falls flat and is not melt in your mouth tender.