Play Dough Recipes
From: Wendy Glen Subject: Playdough recipe Date: Wed, 1 Jan 1997 08:49:46 +1100 MIME-Version: 1.0 Content-Type: text/plain; charset="us-ascii" Here it is! 2 teaspoons cream of tartar 1 cup plain flour (which I think in the US might be called All Purpose Flour) 1/2 cup salt 1 tablespoon oil 1 cup water Mix to form a smooth paste in a saucepan. Cook slowly until dough comes away from the sides of the pan and forms a ball (or till you're sick of mixing it and it's getting heavy - about 5 ish minutes). When it is cool enough, take out of pan and knead for 3-4 minutes. Soak pan IMMEDIATELY!!! * Add food colouring to the water or at the kneading stage. * Will keep in airtight container in the fridge for several months. __________________________________________________________________ Wendy Glen Mum to Emily (23 November 1994) and Nicholas (21 August 1996) _________________________________________________________________ From: liu@sco.com Subject: Got two from m.k.(Was: play-do recipe?) Date: Mon, 30 Dec 1996 14:14 EST Content-Type: text/plain I saved them a while ago. Now question: which section in supermarket has this cream of tartar? ****************************************************************************** This is my favorite of the make-your-own playdoughs...and it really lasts well. I think we still have a batch (stored in an old Play Dough container) that we made about 3 years ago! I've made it on a number of occassions and never had any problem making it (other than getting stained hands from the kool aid). I gave the recipe to my son's 1st grade teacher and her 8 year old son made a relief map with it...must have smelled pretty interesting!! :-) ===================================================================== Koolaid Playdough (source unknown) 1 package Koolaid (the kind where you add the sugar yourself) 1 cup flour 1/4 cup salt 1 tbsp oil 1/2 tbsp alum/cream of tartar 1/2 cup hot water (very hot tap waster is okay) Dissolve everything except the flour in the water. It has to be good and hot to dissolve all that salt. Then add the flour, mix, and knead. Resist the temptation to add a little more flour because it's too sticky -- just keep kneading. Store in an air tight container. ===================================================================== Note: After the kneading has started and the combined temperature has lowered a bit, the kids can help out on the kneading. It is a wee bit too hot at the beginning for comfort, so beware getting them involved until you have tested the temperature. -- ---------------------------------------------------------------------- Buffy Hyler (hyler@ast.saic.com) Mom to David, 8 years old SAIC, Campus Point Photoalbum '94 Page 76 San Diego, California Misc.Kids Reader from 1987 ---------------------------------------------------------------------- ****************************************************************************** : Ann, : This is the recipe I use and I find it excellent. It keeps well (covered in : the fridge) for 2-3 weeks, it has a wonderful soft texture and won't stick to : most surfaces. : 1 cup flour : 1/2 cup salt : 2 tsp cream of tartar : 1 cup water : 1 tablespoon oil : few drops food colouring : Mix all ingredients together in a pot. Cook over low heat, stirring : constantly, until flour becomes clear and mixture forms lump on stirring : spoon. Turn onto floured board and knead until smooth. You can also replace the food coloring with i pkg of unswetened Kool-Aid. And make lots of interesting colors! :-) Leslie 'mommy' to Kyle 2 y/o 11/8/93 -- * "Thumper" \ Leslie Tritsch * * \ /\ ltritsch@freenet.columbus.oh.us * * ( ) * *************.( o ).****************************************** hao-wei(liu@sco.com), mom to Nancy(5/13/94) and Alec(9/20/96)
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