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RECIPES
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| RECIPES |
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| "HOMEMADE PLAYDOUGH, PAN COATING, ICING" |
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| "MIKE'S HOMEMADE PLAYDOUGH" INGREDIENTS: 1 CUP ALL PURPOSE FLOUR 1 CUP WATER 2 TEASPOONS CREAM OF TARTER 1/2 CUP SALT 1 TABLESPOON VEGETABLE OIL COMBINE INGREDIENTS IN A POT WITH A HEAVY BOTTOM. HEAT OVER MEDIUM HEAT,STIRRING CONSTANTLY. STIR UNTIL DOUGH BEGINS TO FORM A BALL. REMOVE FROM HEAT. COOL, THEN KNEAD DOUGH TO DESIRED CONSISTENCY. STORE IN A SEALED CONTAINER OR ZIP-LOCK BAG. TO MAKE MORE, JUST DOUBLE THE RECIPE!! PLAYDOUGH CAN BE COLORED BY KNEADING IN FOOD COLORS.( PASTE COLORS WORK BEST ) TO ADD COLOR, DIVIDE DOUGH INTO EQUAL PARTS,THEN MAKE A "WELL" IN THE BALL OF DOUGH. INSERT THE COLOR INTO THE HOLE, FOLD OVER AND BEGIN TO KNEAD THE DOUGH. **( THE COLOR STAYS IN THE DOUGH, SO IT WILL NOT STAIN YOUR HANDS! :0) THIS PLAYDOUGH IS SOFTER AND MORE PLYABLE THAN THE REAL THING!! AND IT SMELLS BETTER TOO!!( BY THE WAY, YOU CAN ADD SOME OF YOUR FAVORITE SCENTS TOO!!).  PAN COATING 2/3 CUP VEGETABLE SHORTENING 1/3 CUP ALL PURPOSE FLOUR MIX THOROUGHLY TO MAKE A PASTE. IF YOU NEED MORE, YOU CAN DOUBLE OR TRIPLE THE RECIPE.TO USE, SPREAD A THIN COAT ON ALL SURFACES. THIS REPLACES THE OLD METHOD OF GREASING AND DUSTING.A LITTLE GOES A LONG WAY,MAKING IT VERY ECINOMICAL.STORE IN AN AIRTIGHT CONTAINER AT ROOM TEMPERATURE OR IN REFRIGERATOR TO KEEP LONGER. ALMOND BUTTERMINT ICING 2 POUNDS 10X POWDERED SUGAR 1/2 CUP VEGETABLE SHORTENING 1 CUP MARGARINE OR BUTTER 1 TEASPOON VANILLA 1/2 TEASPOON ALMOND 1/8 TO 1/4 TEASPOON PEPPERMINT 1/4 TEASPOON SALT WATER OR 2% MILK AS NEEDED CREAM SHORTENING,MARGARINE,FLAVORS AND SALT TOGETHER UNTIL SMOOTH. BEGIN ADDING SUGAR IN SMALL AMOUNTS. WHEN ICING BEGINS TO BALL UP LIKE DOUGH, START ADDING WATER OR MILK SPARINGLY.( USE ONLY ENOUGH LIQUID TO KEEP ICING FLOWING UNTIL ALL SUGAR HAS BEEN USED. MIX WELL (ABOUT TWO MINUTES).STORE IN REFRIGERATOR UP TO TWO WEEKS |
| WINSTON-SALEM | NORTH CAROLINA | 27127 |
 kakecrazy@aol.com |
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