Perhaps this will guide you: Redwood trees are both the tallest and oldest trees on earth. While once a genus with a number of species, Sequoia now only contains two, S. sempervirens and S. giganteum. The former, also known as the coast redwood, is the one most commonly seen along the northern California coast and into Oregon. The coast redwood produces small cones that tightly encase the tree's tiny seeds. While the germination rate of viable seeds is high, few of the seeds in a given cone are viable an the trusty float test to determine seed viability doesn't work with coast redwood seeds, since many of them are filled with tannin. Propagation may also be done vegetatively, from cuttings. Choosing Propagation Material A general rule of thumb when choosing cones from a redwood tree is to pick from the oldest tree in a grove. Older trees, the tallest, typically produce more viable seeds than younger trees. However when choosing a tree for cuttings, juvenile trees are more appropriate. Terminal or lateral branches or shoots work best. A lateral branch is one that grows from a side node on a branch whereas the terminal cutting is taken from the tip of the branch. Timing When the redwood's cones turn a greenish-yellow it is time to collect them. This usually occurs in late September into October. The cones need to dry before you can get the seeds out. At 75 degrees Fahrenheit, the redwood's cones should open within 10 days to two weeks. Alternatively, the ideal time to take redwood tree cuttings is March. It�s important to keep the cutting moist and cool until you plant it, to avoid callusing. Planting Redwood tree seeds require light to germinate, so it's important not to bury them too deeply. A one-eighth-inch covering of sand helps keep them moist and allows light to penetrate. Cuttings should be dipped in a rooting hormone powder before being stuck into a mixture containing equal parts of moist peat moss and perlite. Propagation Period Moisture is the most important commodity to provide both redwood seeds and cuttings during the propagation process. Potted seeds can be placed in plastic bags to help hold moisture around the germinating seed. Cuttings need almost constant misting, a reason many novice propagators don't attempt this method. Slipping the potted cutting into a plastic bag cuts down the need for regular misting, but it will take longer for the cutting to root. Redwood seeds require light, so placing them under artificial lights or on a sunny windowsill should fulfill this requirement. They also need alternating temperatures, and this can be provided with a heat mat, set to 68 degrees Fahrenheit at night and 86 F in the daytime.

Just thought of something else I do for kids....this is great for travleing...I make them up in the summer for our reunions too with different pix of course I am including a link of pix already doen.....all you have to do is size them however big you want(I made mine 4"square) print them out on cardstock paper......then put 2 together back to back(2 different pictures)when I made them last year, I made some with halloween on one side, and thanksgiving on the other side, or with christmas on one side and winter (snowmen, etc)on the other side. I glued them lightly back to back with a glue stick (cheap from dollar stores) just enough to hold together till I could laminate them.....bought laminate at Walmart cheap.....cut them out, stuck them in a bag with different colored flat marble stones from walmart, and the kids loved them....some adults too! I also took a bunch of recipes, halloween for halloween, and xmas for xmas, and using vintage graphics I found online, made everyone a nice cookbook(did this for reunion too using family recipes) I used the vintage graphics for the front & back cover of the book. When I made the halloween cookbook(small booklet), Have some for sale on Ebay right now, I printed out the recipes, then printed out the covers, cut them all out, punched a hole in the corner, tied it together with jute twine.....then I cut out a pumkin shape(2 sided) out of felt, sewed them together, crocheted a jute handle, embellished with silk leaves, and an acorn or pine cone, stuck the recipe book inside..made a nice gift and they can hang it inside the cupboard door for easy finding or even hang on the wall for the season. The xmas ones i am working on now for gifts...I am printing out the recipes, more vintage graphics from online, then will make mittens (make a big snoflake on the outside using glitter glue) or other shape from felt and will stick the recipe booklet inside with a candy cane or something.....if you have any questions, email me..I'll be glad to help... Here is a link that might be useful: tic tac toe boards

WNLBUTTERFLY, These are so darn cute.. I know I will have to try and make some for the kids in our family. and yea, some adults too.. I just love them and you did such a great job on yours, I have never seen these in Wal Mart , but then maybe I was not looking for them.. I will just have to try and make some for the kids .. Thanks for such a neat idea.. I just love this site.. so many great ideas and everyone is so willing to share.. Thanks. Huggy

I found this on a Yahoo search. And I just happen to have a bottle of Amaretto. I'll bake this on Monday and post the results here. Chocolate Amaretto Bundt Cake Prep Time: 20 minutes Cook Time: 50 minutes Ingredients 2 cups all-purpose flour 1 teaspoon baking soda 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 4 large eggs, at room temperature 6 ounces semisweet chocolate, melted 1 cup milk 3 teaspoons almond extract 1 teaspoon vanilla extract 4 tablespoons amaretto-flavored liqueur Instructions Preheat oven to 350°. Grease and lightly flour a 10-inch Bundt pan. Sift together the flour and baking soda. Set aside. Using an electric mixer on medium speed, mix the butter, sugar, and brown sugar until fluffy. Add the eggs, one at a time, mixing well after each. Add the chocolate and mix well. Add the flour/baking soda mixture in thirds, alternating with the milk and the extracts. Beat after each addition until smooth. Mix in the liqueur. Pour batter into prepared pan. Bake 45-50 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool in pan for 20 minutes. Then, remove from pan and cool completely on a wire rack. Notes Recipe adapted from The Magnolia Bakery Cookbook.http://www.bakeorbreak.com/2008/08/chocolate-amaretto-bundt-cake/ Copyright 2016 Bake or Break