Art Recipes: Doughs

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Bread Dough Recipe
This recipe is tricky…just when it seems like it is not going to work; all of a sudden you have the most wonderful dough. It is 8 Slices of bread and ½ to 1 cup white glue. You can remove the crust if you want more “pure” white dough or you can leave it on and it will have a “wheat” color to it. Start with ½ cup glue and add more as needed.

Chocolate Playdough
1 1/4 cups flour
1/2 cup cocoa powder
1/2 cup salt
1/2 Tablespoon cream of tartar
1 1/2 Tablespoons oil
1 cup boiling water

Mix the dry ingredients. Add the oil and water. Stir quickly and mix well. (I had to add a little extra water)

Cloud Dough
Food coloring; 1 Cup Water; 1 ½ Cup Vegetable Oil; 6 Cups Flour

Add a few drops of food coloring to water. Combine water, oil, & flour in large bowl. Knead well. If necessary, add more water in small amounts until the dough is soft and elastic. To store the dough, refrigerate it in an airtight container. Cloud dough is somewhat greasy. Make sure children play on a washable surface.

 

Cornmeal Playdough
2 Cups Cornmeal; 2 Cups Flour; ½ Cup Oil

Mix all ingredients, adding water to reach the desired consistency.

 

Frosting Dough
1 Can Frosting Mix; 1 1/2 Cups Powdered sugar; 1 Cup Peanut Butter; Spoon & Bowl

Mix all ingredients in bowl with spoon. Knead into workable dough. Model as with any dough.

 

Gingerbread Playdough
1 Cup Flour; ½ Cup Salt; 2 tsp. Cream of tartar; 1 tsp. Vegetable oil; 1 Cup Water; Food coloring (equal parts of red & green make brown); Allspice; Cinnamon

Mix the dry ingredients. Add allspice and cinnamon (lots) for a wonderful scent. In another bowl, add food coloring to water (the color blends better this way.) Add colored water and oil to dry ingredients and stir. In a pot, cook the mixture for two to three minutes, stirring frequently. Knead the dough until it becomes soft and smooth. Allow cooling. Store in an airtight container. It has a much nicer consistency and doesn’t dry out like commercial play dough.

Try different colors and scent combinations. Unsweetened Kool-Aid can be used in place of allspice and cinnamon.

Holiday Scented Playdough
From this blog
Peppermint and/or Pine scented Playdough:
In a pot mix together–1 cup flour, 1/2 cup of salt, 2 t cream of tarter,
add–1 cup water with many drops of red or green food coloring, 2 T oil, several drops peppermint essential oil to the red batch and pine essential oil to the green batch
Cook on medium heat until a ball forms and pulls away from the sides of the pot.
Put this into a plastic tubby with a few holiday cookie cutters attatched and this makes a great gift for a little person.

Javadoh I
Dried, used coffee grounds
Flour
Water
Food coloring or tempera

Mix 1 part used coffee grounds (dried) to 2 parts flour in a bowl. Add water and extra flour to desired consistency. If color is desired, add a few drops of food coloring or tempera.

Note: This dough smells great! But unfortunately, it doesn’t last very long…so just be prepared for it to be a short-term dough to work with…stored in zipper bags it still started to get stinky after a couple days. Very fun to use when fresh though! Neat to have a change from ordinary playdough!

Javadoh II
4 Cups Unsifted All-purpose Flour; 1 Cup Salt; ¼ Cup Instant coffee; 1 ½ Cup Warm water

Dissolve the coffee in the warm water. In another bowl, mix the flour and the salt. Make a well and add 1 cup of the coffee water into it. Mix with a fork or hands until smooth. Add more coffee water if needed. Dough should be smooth and satiny, not sticky or crumbly. Store in a plastic bag to prevent drying. Bake finished designs in a 300-degree oven for 1 hour (until hard). Add 2 coats of shellac to preserve.

Koolaid Dough
2 1/2 cups flour
1 cup salt
3 tsp oil
2 cups boiling water
2 small packages Koolaid (unsweetened)

Mix dry ingredients.
Add water & oil. Knead.

This is another great smelling dough! This dough will keep very well in a zipper bag for quite some time (months!), if you remember to always store it in the bag with all the air squeezed out. Refrigerate for a different texture. See [intlink id="1052" type="page"]“The Best Playdough” recipe[/intlink] for another great homemade playdough.

Koolaid Dough 2
Mix 2 pkg. of unsweetened Kool-aid with 2 c. hot water until dissolved.  Add 1 T. vegetable oil to kool-aid water.  Set aside.  In a large bowl, combine 2 1/2 c. flour, 1 c. salt,  1 t. cream of tartar.  Add kool-aid water to dry ingredients and mix well.  Add 2 – 3 additional cups of flour as needed.  Store in air-tight container.

Lotion Playdough
1 cup flour
1 T vegetable oil
2 T hand lotion
1/2cup salt
2 t. cream of tartar
1 c water
food coloring

Mix all ingredients together and create your dough

Mud Dough
2 cups mud
2 cups sand
½ cup salt
Mix and add enough water to make pliable.

 

Oatmeal Dough I
1 C Flour; 2 Cups Oatmeal; 1 Cup Water

Gradually add water to flour and oatmeal in bowl. Knead until mixed. This dough is sticky, but unique in texture. Model as with clay.

Variations: Add cornmeal or coffee grounds in small amounts, for texture.

 

Oatmeal Dough II
1 Cup Oatmeal; 2 Cups Flour; 1/2 Cup Salt; 1 ½ Cups Water; ½ Cup Oil

Mix all ingredients until the desired consistency, add more water or flour as needed.

 

Paper Dough
2 cups salt
2 cups flour
2 cups absorbent paper (kleenex)
1 teaspoon oil of cloves
Mix together and enjoy!

 

P’nut Butter Playdo Recipe I (My Favorite)

 

Peanut Butter Playdough II
5 Cups Powdered sugar; 3/4 Cup Peanut butter (creamy style); 2/3 Cup Light Karo Syrup; 1/3 Cup Soft margarine (Country Crock works best); 1 tsp. Vanilla; 1 tsp. Salt

Wash hands well. Depending on the climate you may need to increase or decrease the Karo syrup. It is best to add it 1/3 cup at a time. In a large/jumbo zip lock baggie add all ingredients. Add the Karo last since you may or may not have to adjust. Close zip lock and knead until pliable consistency, then let kids go for it!

Refrigerate after play if there is any left. After the initial use the peanut oil will separate so always re-knead before play. Also the peanut oil will be released some during play so make sure it is on a washable surface and kids are not clothed in non-washable clothing.

Peanut Butter Playdough III (Edible)
18 oz. Peanut butter; 6 Tbsp. Honey; Non-fat dry milk or milk plus flour to the right consistency; Cocoa or carob for chocolate flavor (optional)

Wash hands well. Shape. Decorate with raisins, sprinkles, etc. then EAT!

Playdoh  - UNCOOKED

Mix food coloring with 1 c. water, set aside.  Mix 2 c. flour, 1 c. salt, 2 T. alum, 2 T. oil in a large bowl.  Add colored water, and mix well. Knead until firm.  Store in an air-tight container.

Puff Dough
1 Cup Flour; 1 Cup Water; 1 Bag Cotton balls

Mix flour & water together to make a paste. Roll cotton balls in paste & carefully lift out, allowing excess to drop off. Form into desired shapes on a baking sheet. Bake for 1 hour at 325 degrees. Can be painted when cool.

Pumpkin Pie Playdough
From this blog
Mix together in  pan:
1 cup flour, 1/2 cup salt, 2 teaspoons cream of tarter, 2 teaspoons pumpkin pie spice, 1/2 teaspoon cinnamon
Then add:
1 Tablespoon oil, 1 cup water with 6 drops red food coloring and 15 drops of yellow food coloring added
Cook on medium heat, stirring constantly until playdough forms into a ball and pulls away from the sides.
Dump out on to table and let cool a bit before playing with it.

Salt Ceramic Dough
Mix together :  1 c. salt, 1/2 c. cornstarch, 3/4 c. water, food coloring if desired

Pour into a pan and cook over medium heat.  Stir constantly using a wooden spoon until mixture thickens into a “blob”.  Remove from heat.  Place mixture on aluminum foil to cool. When cool, knead it thoroughly.  If you are not planning on using mixture right away, store dough in an airtight container.  You will have to knead again to make soft and pliable.  Special thanks to the Rochester Museum and Science Center’s Gannett School of Science and Man for the recipe!

 

Shampoo Dough
3/4 Cup Flour; 1/4 Cup White glue; 1/4 Cup Thick shampoo

Combine all ingredients in a bowl. Knead dough. Add more flour as needed. Store airtight.

 

Soap Dough
4 tablespoons salt
½ cup liquid starch
1 cup liquid starch
1/8 cup water
1 tablespoon glue
2 cups cornmeal
Mix the above into a liquid, then add:
1 ½ cups cornmeal
½ cup glue
Mix all ingredients. Surprise! When children wash their hands, it makes bubbles!

 

Ultimate Playdough
2 1/2 – 3 Cups Flour; 1/2 Cup Salt; 1 Tbsp. Powered alum or 1 tsp. granulated alum (found in spice section); 2 Cups Water; 3 Tbsp. Oil; Wilton’s paste food coloring (using a third or half a jar, makes the brightest Playdough you’ve ever seen)

Mix together dry ingredients. Have kids measure 2 cups of water and 3 T oil and the food coloring into a pot. Put the pot on the stove to boil. The children measure 3 flour, salt and alum into a bowl (if you use granulated alum, put this in the water instead so it can dissolve). The kids take turns stirring the dry ingredients. After the water boils, have the children stand back, pour the boiling mixture into the dry mixture and stir quickly. Roll a small handful of HOT Playdough between your palms until just barely cool enough to touch (still pretty hot) the give to a child. Children LOVE to feel the warmth and it’s not hot enough to burn them.

Other options: add glitter (for fun sparkle) or unsweetened Kool-Aid powder (for scented rich color). Let the kid’s just play with it one day; add cookie cutters on another day. Try garlic press, plastic knives and forks. Add a few trays to display their baked goodies. Bring out the candy molds and muffin trays on yet another day to extend the play!

Storage: Store in a jar with a tight lid. Dough will keep several months without refrigeration.

Watermelon Playdough–From this blog:
Save watermelon seeds, rinse and bake until dried and slightly darkened.  We did this since it’s supposed to keep birdseed from sprouting and we didn’t want sprouted seeds in our playdough.  It’s a bit of a science experiment to see if it will work!  Last time we used black beads but I wanted to go for realism!

Mix 1 cup flour, ½ cup salt, 1 cup water, 2 Tablespoons oil, 2 teaspoons Cream of Tartar and 1 (3 ½ ounce) package watermelon jello in a saucepan.  We didn’t have watermelon (I never buy jello but people always seem to give me enough that I have a perpetual stash for crafts) so we used strawberry.  Any red variety will give you the right color, though it might smell a bit different.  Koolaid should also work.

Cook over medium heat until it thickens into a ball that pulls away from the side of the pan, stirring constantly (about 5 minutes).

Dump onto a floured surface and cool until you can touch it.  Dump watermelon seeds on and knead well.

Play!  Store in an airtight container.  We keep ours in a ziplock bag in the fridge and it lasts a very long time.

Note:  This won’t taste good since there’s no sugar but it’s nontoxic in case anybody tries to lick it!

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