Tuesday, July 1, 2014

Homemade Play Dough

Well, big changes around our house. Mr. S and I have decided that I should raise The Bean full-time. 

Which, I think, is AWESOME. Especially since she's obviously going to give me free dental exams. Sweet!

I had an amazing childhood, that I attribute - in large part - to my mom staying home to raise us. I can't wait to offer a similar one to little C. 

So, day one of my SAHM (stay at home mom) gig went ok - the temperature was through the roof, so we did a lot of quiet toy playing. Nothing too strenuous.

But on day two? Today we made play dough.

It's pretty easy and quick - took me about 25 minutes - and you feel like Super Mom once it's done. Woot!

The recipe I use is a tried-and-true, Sunday School and VBS winner. The elegant and amazing Lois Conrad introduced my mom to it, and I think we kept the flour and salt industries afloat for much of the 90's. 

Here's how it goes - 

Measure out flour, salt, cream of tartar, vegetable oil, and water - dump into a large skillet.

Stir it up over medium heat, smoothing out as many clumps as you can. Scraping the bottom of the pan often. 

Soon the bottom of the gravy-like mixture will start to thicken and pull away from the pan as you stir - that's good! Keep stirring! 

A goopy lumpy mess will happen, just keeeeeeeeep stirring! You need a strong arm or a relief stirrer, so be sure to plan appropriately.

Finally it will form a play dough esque ball. Stir just a few minutes longer, pressing the ball to the bottom of the pan to ensure that it's cooked through.

Dump the white ball on the counter and get ready to color. Knead the ball until smooth. Divide into however many colors you want (knowing full well that they'll all get mixed together soon anyway). Add a few drops of color and knead until solidly colored. 

Add more color as you like and knead until you're happy. Release your play dough to the littles - Enjoy!

Homemade Play Dough
(Recipe can be halved for a smaller batch, but why would you do that?)

2 c flour
1 c regular table salt 
4 tsp cream of tartar
2 c water 
2 tbsp vegetable oil
Food coloring (optional)

Combine all ingredients (except for the food coloring) in a large skillet or saucepan. Stir constantly until mixture forms a ball. Remove from pan and knead until smooth. Add food coloring as desired and knead in. Store in a sealed plastic bag or container. Will keep for a week or much more, depending on usage.


1 comment:

  1. I did find after several attempts, that it was easier to add the coloring with the water and oil. The color was more consistently blended and there was less work involved. Since I was making multiple large batches for all of the little Sunday School and VBS kiddies (as well as insistent children at home). less was best.