Modeling Dough Recipes

Cooked Doughs

Creative Clay

1 cup cornstarch
2 cups baking soda (1 LB.. package)
1 1/4 cups cold water

Stir starch and soda together. Mix in cold water and stir over heat until mixture has consistency of mashed potatoes. Turn onto a plate and cover with a damp cloth until cool enough to handle. Then knead. Use immediately or store in an air-tight container. This dough has a smooth consistency. It is good for ornaments, modeling, or pottery. It can be rolled thin and cut with cookie cutters. Dries at room temperature in 3 days. Or dry in a 200 degree oven .

Favorite Play Dough
2 cups flour
1 cup salt
4 teaspoons cream of tartar
2 cups water
2 tablespoons salad oil
Food coloring

Cook over medium heat until soft, lumpy ball forms. It happens quickly! Knead for a few minutes until dough is smooth. Store in airtight container. Dough can be frozen and refrozen several times.

Salt Dough

1 cup salt

1 1/4 cup water

3 cups flour

Dissolve salt in water. Stir in the flour, one cup at a time, until it is nice and soft. You can shape it or cut it out with cookie cutters. Bake at 200 degrees until hard. Paint with regular acrylics. This recipe is great for Christmas ornaments and magnets.

No-Cook Doughs

Easy Dough
1 cup flour
1 cup salt
1 tablespoon salad oil
Food coloring
Water

Mix flour and salt. Add oil. Then slowly add water until the mixture is pliable (spongy and clay-like).

Gloop

8 oz white craft glue

1 cup water

1 cup warm water

1 1/2 tsp… borax powder

Tempera paint (mix colors if desired)

Pour the glue into a large bowl. Add water and stir until blended. Add a few drops of paint and stir until mixed well. Set this mixture aside. In a small bowl, stir together the warm water and borax powder until the powder dissolves. Slowly pour this mixture into the glue mixture, stirring continually for two minutes. Knead the gloop with your hands until it’s smooth and stretchy. Store in an airtight container.

Jewelry Dough
1/2 cup flour
1/3 cup cornstarch
1/2 cup salt
1/3 cup warm water

Mix ingredients together. Add warm water gradually until the mixture can be kneaded into a stiff dough. If the dough is sticky, dust with dry flour. This dough is good for making jewelry .

Kool-Aid Playdough

2 1/2 cup flour

1/2 cup salt

2 pkg… unsweetened Kool-Aid

2 cups boiling water

3 tbsp… vegetable oil
Mix all dry ingredients together. Add water and oil and stir. Knead with hands when mixture is cool. Store in air-tight container. This recipe lasts for several months.

Peanut Butter Playdough (can be eaten)

12 oz. peanut butter

6 tbsp… honey

1/2-1 1/2 cups nonfat dry milk

Combine all ingredients together. If playdough is too sticky, add more dry milk.

Silly Putty
Glue
Liquid starch

Mix two parts white glue with 1 part liquid starch. Let it dry before using. Store in an air-tight container .

Bubbles recipes

Bubbles
Mix soap flakes and water in a large container. Add food color or tempera, if desired. Pour into cups and blow bubbles with straws or bubble pipes.

Bubbles 2
1 cup liquid detergent (or no-tears baby shampoo)
3 cups water
Food coloring (optional)
Pour into cups and blow bubbles with straws or bubble pipes. May add food coloring for colored bubbles.

Bubble Bath

2 cups soap flakes (or grated soap)

1 gallon water

1/4-1/2 cup glycerin

2 cups shampoo or liquid dishwashing detergent

Scented oil

Mix the soap flakes, water and 2 tbsp.. glycerin in a pot and set over low heat. Stir occasionally until the soap has dissolved. In a bowl, add a 2 cups of this mixture to the rest of the glycerin and shampoo. Add a few drops of scented oil. Put into a quart container and store covered at room temperature. When ready to use, add one cup to the tub as it is filling .

Giant Bubbles
1 cup liquid detergent (or no-tears baby shampoo)
1 cup glycerin (or corn syrup)
3 cups water
Food coloring (optional)
Round bubble blower made of thin wire (6-8 inches in diameter)

Mix all ingredient together. May add food coloring for colored bubbles.
To make bubble blower, bend a wire clothes hanger into a circle. To form the handle, twist the hook opposite the circle. Wrap the handle with electrical tape or yarn. For bigger bubbles, wrap the circle with cotton twine. This will help absorb more soap mixture. The rounder the circle, the better it works. Florist wire can be used to make smaller wands with different shapes.

Bubble Bottle Holder
Cut hole in bottom of plastic margarine tub. Replace lid. Insert bottle or cup of bubbles. Helps prevent tip-overs .

Finger paint, face paint

Fingerpaints

Cooked Fingerpaint
1/2 cup corn starch
1 quart boiling water
1/2 cup talc
1/2 cup soap flakes
Dry tempera

Moisten starch with cold water. Add boiling water and cook, stirring constantly. Remove from heat and stir vigorously. Add talc and flakes. Beat with egg beater. Cool. Add tempera for color.

Liquid Starch Paint
Put one or two tablespoons of liquid starch on paper. Add a spoonful of dry tempera and mix.

Soap Flakes Fingerpaint

1 cup soap flakes
1/2 cup water
Dry tempera or food coloring

Whip flakes and water until thick and smooth. Stir in color if desired. Use a blob on slick-finished paper.

Paints

Clean Paint
Liquid dishwashing detergent
Tempera or food coloring
Water

Mix together. The detergent helps prevent stains and makes clean-up easier.

Face Paint
1 tsp.. cornstarch
1/2 tsp.. cold cream
1/2 tsp.. water
Food coloring

Blend together cornstarch and cold cream. Add water and stir. Add drops of food coloring until you reach the desired color. Mix until well blended. Store in an airtight container.

Face Paint 2
2 tsp.. shortening
2 1/2 tsp.. cornstarch
1 teaspoon white flour
3-4 drops glycerin
Food coloring
Cold cream
Cotton swabs

Mix the shortening, cornstarch and flour until it forms a paste. Add the glycerin and continue to stir until the mixture becomes smooth and spreadable. Add food coloring one drop at a time until you get the desired color. Wash face before painting. Use cotton swabs to create simple designs such as a sun, heart, or flower. Face paint washes off with soap and water.

Crispy Easter Nests

Crispy Easter Nests
Posted by macklinda 2004/3/30 14:51

1 (7 ounce) jar Marshmallow Crème (about 2 cups)
1/4 cup creamy peanut butter
2 tablespoons butter or margarine, melted
1 (5 ounce) can chow mein noodles (about 3 cups)
1 cup chopped chocolate candies

Combine Marshmallow Crème, peanut butter and butter; mix until well blended. Add noodles and chopped chocolate candies. Drop by rounded tablespoonsful onto greased cookie sheets; shape with greased fingers to form nests. Let stand until firm. Dust bottom of nests lightly with confectioners’ sugar, if desired. Fill with chocolate candies or jelly beans (to look like eggs) before serving.

Makes 10-12 nests.

Jelly Bean Fudge

Jelly Bean Fudge
This colorful fudge is quick and easy to make and is perfect for little ones to help prepare because of the simple no-fail directions and ingredients. The bright colors of the jelly beans in the bright white fudge makes for a pretty presentation, but other flavors and varieties of frosting or colored chocolate can be used for pastel colored fudge.

2 cups white chocolate chips
1 (16 ounce) container vanilla frosting
2 cups assorted jelly beans

Line a 9-inch square pan with foil and grease lightly.

Melt the chips according to the package directions, or in a medium heavy saucepan over very low heat, stirring constantly until the chocolate is melted and smooth. Add the frosting and stir until the mixture is smooth. Remove from the heat and let cool slightly. (Fudge mixture should still be easily stirred, but should not be hot enough to melt the jelly beans.) Add the jelly beans and stir well to incorporate evenly. Spread the fudge mixture into the prepared pan and cool to room temperature. Cover tightly and refrigerate for at least 2 hours.

Remove the foil and fudge from the pan and place on a cutting surface. Carefully remove the foil and cut the fudge into small pieces.

Makes 3 dozen pieces.

Popcorn Balls

Popcorn Balls
1 package large marshmallows
1/2 cup (1 stick) butter
5 quarts popped corn
Drop of vanilla extract
Food coloring

Melt marshmallows and butter. Add vanilla extract and coloring. Remove from heat and let stand for 5 minutes. Pour over popped corn and stir. Butter hands and form into balls.

Candy Easter Eggs

Candy Easter Eggs
1/4 pound butter
1 pound confectioners’ sugar
1 tablespoon vanilla extract
2 tablespoons (or more) cream or milk
12 ounces chocolate chips
1 (1-inch) square paraffin

Cream butter, sugar and vanilla extract in about 2 tablespoons cream. A little more cream may be added if necessary to handle well. Shape into eggs. Refrigerate overnight to set. Melt chocolate and paraffin over hot water in a double boiler. Dip eggs into chocolate and put on wax paper to dry. Do not have the chocolate too hot, just warm.

Chocolate Pecan Caramels

Chocolate Pecan Caramels
1 tablespoon plus 1 cup butter, softened, divided
(NO SUBSTITUTES)
1 1/2 cups coarsely chopped pecans, toasted
1 cup (6 ounce) semisweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1/4 cup water
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Line a 13 x 9-inch baking pan with foil; butter the foil with the 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.

In a heavy saucepan over medium heat, melt remaining butter. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248 degrees F (firm ball state).

Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Yields about 2 1/2 pounds (about 6 3/4 dozen).

Jelly Belly Candy Brittle

Jelly Belly Candy Brittle
Posted by Marla 12/18/2001 9:10 am

1 1/2 cups Jelly Belly gourmet beans, favorite flavors
1/2 cup red hot candies
3 cups granulated sugar
1 cup Karo light corn syrup
1/2 cup water
3 tablespoons butter
1 teaspoon salt
2 teaspoons baking soda

Spread candies evenly on greased aluminum foil. Grease sides of large saucepan.

Combine corn syrup, water and sugar over medium heat; stirring constantly until sugar dissolves. (Wash down sides of pot with water to prevent crystallization.) Using a candy thermometer, bring candy to hard crack stage. Test using ice water, a drop of the now-golden candy should remain brittle when removed from water. Remove from heat and add butter and salt. Add baking soda; stir until it dissolves and stops foaming. Pour syrup over candy. Using a spatula, pull syrup evenly and thinly over candy. Cool completely; break into pieces. Store in an airtight container.

Yield 2 pounds candy brittle.

Peanut Butter Rocky Road Squares

Peanut Butter Rocky Road Squares
6 cups Cocoa Puffs® cereal
3/4 cup light corn syrup
1/2 cup granulated sugar
3/4 cup peanut butter
2 cups miniature marshmallows
1/2 cup coarsely chopped peanuts
1/2 cup semisweet chocolate chips
1 tablespoon shortening

Pour cereal into large bowl. Heat syrup and sugar to boiling in heavy 2-quart saucepan over medium heat, stirring constantly. Remove from heat. Stir in peanut butter until melted. Pour over cereal, stirring until well coated. Cool about 2 minutes.

Stir in marshmallows. Press mixture into an ungreased 13 x 9-inch pan. Sprinkle with peanuts. Heat chocolate chips and shortening over low heat until melted; drizzle over squares. Let stand until chocolate is set; cut into 24 (2-inch) squares.