MAKE Play dough... (literally)
Today, no knitting news. Still working on the same stuff. No spinning news. Haven't been able to find time to sit at my wheel in a week : (
The kids and I had TONS of fun making play dough...from scratch! The recipe is from the CRAFT magazine, publishers of the MAKE magazine. Nancy Dougherty, publisher of CRAFT, has a VERY simple recipe for this play dough.
I had actually seen this recipe somewhere in a different magazine, so I THINK it's okay to say what the ingredients are. (If not, I'll end up deleting some of this post later...)
1 cup all purpose flour (I used King Arthur)
1 cup water (I used cool)
1/2 cup salt (all I had in the house was a 7 or 8 year old iodized salt and it seemed to work fine)
1 tbs. oil (I only had extra virgin olive)
2 tbs. cream of tartar (it's in one of those small plastic containers in the spice asile)
This is what I did:
Mixed all ingredients in a non stick saucepan. Put heat on medium-low (or on my electric stove, the line BEFORE medium). Turned the timer on to 10 minutes. I pretty much stirred constantly. At about 6 minutes, the stuff inside the pan turned to a soft doughy mass and I added some food coloring. I only used 5 drops or less and got pastel/watercolorish shades. I think you can use much more if you want vibrant colors. Stir again. You can lift the mass of dough right out of the saucepan. It's a bit warm, but pleasantly so. If you have arthritis, it would be wonderful to mold in your hands. I liked doing it.
Here is the pale blue:
Here is the pale lilac:
Tim playing and shaping....
Ben making balls....
Tim's finished Cyberworm character....
I can't tell you how much fun it was to make this. SO EASY! And this dough is fantastically soft and pliable. You can read more about it on page 133 of the latest CRAFT magazine. Even if you don't have any kids, you should make this.
*If you don't want it to harden into your personally designed shapes (and you're not using it for more than 5 minutes), put it into a plastic bag along with a damp paper towel to keep it moist. The outside edges start to get "crispy" after 10 minutes or so.*
Happy Dough Day!