Craft Recipes 10

Craft Recipes 10

396038 -- MODELING GOOP

2 c. table salt

2/3 c. water

1 c. cornstarch

Mix and stir salt and water over heat 4-5 minutes. Remove from heat. Add cornstarch and 1/2 cup cold water. Stir until smooth. Cook until thick. Store in plastic bag. This may be colored by adding food color to the cold water. The colors will be nice and bright. Air dry finished product. Great for relief maps for older children.

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396039 -- SILLY PUTTY

2 tbsp. Sta-Flo liquid strach

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396040 -- MODELING CLAY

1 c. cornstarch

2 c. baking soda

1 1/4 c. cold water

Food coloring

Add food coloring to water and mix well with other ingredients in a saucepan. Cook over medium heat about 4 minutes, stirring constantly until mixture thickens to the consistency of mashed potatoes. Cover with damp cloth to cool. Knead until smooth. Objects may be painted after they dry overnight. Store in airtight container.

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396041 -- BUBBLES

1 qt. warm water

8 tsp. dishwashing detergent (Dawn,

Joy, Ajax or Ivory)

2 tbsp. Karo syrup

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396042 -- EDIBLE FINGERPAINT

1/2 c. Argo cornstarch

1 sm. pkg. flavored gelatin (like

Jello), 3 oz. box

Dissolve the starch in 1 cup cold water. Add the Jello to 1 cup hot water and stir until dissolved. Combine the 2 and stir. Cook while stirring until thick. Cool.

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396043 -- FINGER PAINT

1 env. Knox unflavored gelatin

1/4 c. cold water

Mix together and set aside so it is ready when needed.2:

In a saucepan mix together: 3/4 c. cold water Add: 3:

Cook this starch mixture until it boils and clears. Stir constantly. Remove from heat. Now blend in gelatin. Add 1/2 cup mild soak flakes or detergent and stir until blended, dissolved and thickened. Add 4 drops of oil of cloves to keep paint sweet. Paint may be colored by adding 1 tsp. of tempera powder to 1 cup of paint. Use on dampened sheet of fingerpaint paper. Store in containers with tight lid. This paint will keep quite a while in the refrigerator.

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396044 -- SOAP PAINT

1 c. powdered detergent

4 tbsp. liquid starch

Tempera coloring

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396045 -- DO-IT-YOURSELF SNOW

Fill a gallon-sized mixing bowl 2/3 full with Ivory Snow soap powder. Add warm water slowly while beating with an electric mixer at low speed. Continue adding water and beating until mixture reaches consistency of cake frosting.

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396046 -- CRYSTAL GARDENS

4 tbsp. salt

4 tbsp. water

1 tbsp. ammonia

Charcoal

Colored ink

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396047 -- A RECIPE FOR HAPPY DAYS

Friendly words

Understanding

Time and patience

Warm personality

Humor

Measure words carefully. Add heaping cups of understanding; use generous amounts of time and patience. Cook at low temperatures - do not boil! Add lots of warm personality and a dash of humor. Season to taste with spice of life. Serve in individual molds!

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396048 -- FINGER PAINT

Mix flour and salt with a little water to make a paste with the consistency of thick gravy. Sprinkle in a little food coloring.SOAP FLAKE FINGER PAINT:

Mix a little water with soap flakes to make a paste and add food coloring if you wish, or use these amounts: 1 c. cold water 3 c. soap flakes Food coloring or powdered paint to color

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396049 -- PLAY DOUGH

1 c. flour

1 c. water

2 tsp. cream of tartar

1/2 c. salt

1 tbsp. vegetable oil

Food coloring

Put all together in a pan. Cook for 3 minutes, stirring constantly! Dough will gather on stirring spoon. Dump onto wax paper. Cool, knead. Store in covered container or plastic bag. This recipe requires no refrigeration and is not sticky.

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396050 -- MODELING DOUGH

2 c. table salt

2/3 c. water

1 c. cornstarch

1/2 c. cold water

Stir salt and 2/3 cup water over heat 4 to 5 minutes. Remove from heat. Add cornstarch and cold water. Stir until smooth. Cook until thick. Store in plastic container. Will not crumble when dry.

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396051 -- CLAY

1 c. cornstarch

2 c. baking soda (1 lb. box)

1 3/4 c. water

Combine ingredients. Cook until thickened to dough like consistency. Turn mixture out on pastry board and knead. Keep in plastic bag. The finished art work may be painted when dry.

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396052 -- BASIC BREADDOUGH CRAFT RECIPE

4 c. flour

1 1/2 c. warm water

1 c. salt

Combine the flour and salt in a large mixing bowl and make a well in the center. Pour in about 1 cup of the water, mixing with a fork or with your hands. Add more water as needed until dough is neither crumbly not sticky. Place on a lightly floured board and knead until smooth, 5 minutes. Use only a small amount of dough at a time and wrap the remainder and place in the refrigerator. Shape breaddough as desired. Bake on a cookie sheet lined with aluminum foil. 325 degrees for about 1 hour or until dough is hard. Thicker pieces will take longer to bake. For a shiny finish brush with 1 whole beaten egg after 15 minutes of baking time and again in 15 minutes if a darker finish is desired. If the dough puffs up while baking make several holes in the puff using a straight pin. Your items may be painted with acrylic paints or varnished with spray or brush on varnish. Form your own shapes, shape in the form of rolls and breads, use cookie cutters, make impressions with all sorts of items found around the house...the possibilities are endless. To make a hole for hanging use a straw to make a hole before baking. To make hair or fur use a garlic press. Most of all be creative and enjoy. This is also a great project for the kids or grandkids this summer. Have them make special gifts for holidays and birthdays or to give to someone special.

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396053 -- ALPHABET PRETZELS

For review in first grade and as they learn new letters in kindergarten, the children could make "Taste Treats" by making alphabet letters which are pretzels. Dissolve: 1 pkg. dry yeast Mix: 1 tbsp. sugar 1 tsp. salt With a large spoon work flour mixture into yeast mixture. (It may be necessary to add a little more water at this point.) When about three cups of flour mixture have been worked in, knead on a countertop while working in remaining flour mixture. Set mixture aside to rise. (For about 30 minutes or until double in bulk--place out of drafts.) Divide dough into 18-24 parts. Shape dough into letters and place on greased pans. Use mixture of 1 egg slightly beaten plus 1 tbsp. water to "paint" letters. Sprinkle with coarse-grained salt. Bake at 425 degrees for 25 minutes or until brown.

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396054 -- CHEESE CRISPIES

This is a good recipe for the kids to help with. They love to make a different shapes and sizes. 1/2 lb. margarine 2 c. flour 2 heaping c. Rice Krispies 1/2 tsp. cayenne pepper (optional) 1/2 tsp. salt Cream margarine and cheese together. Add remaining ingredients. Form into balls or other shapes. Bake 15 minutes, 350 degrees. Great for parties.

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396055 -- FINGER JELLO

4 env. Knox unflavored gelatin

3 pkgs. (4 oz. each) fruit flavor

gelatin

4 c. boiling water

Mix unflavored and flavored gelatin. Add boiling water. Stir until completely dissolved. Pour into 13x9 baking pan. Chill to firm. Makes 9 dozen 1 inch blox.

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396056 -- JELLO IN MUFFIN CUPS

1 pkg. (4 serving size) Jello

3/4 c. boiling water

1/2 c. cold water and ice cubes

1 c. fruit cocktail (drained)

Dissolve gelatin in boiling water. Combine water and ice to make one (1) cup. Add to gelatin. Stir until slightly thickened. Remove unmelted ice. Add fruit. Chill 10 minutes until thickened. Place foil baking cups in muffin pans. Spoon gelatin mixture into cups, about 2/3 full. Chill until firm at least 2 hours. Serve them right in the cupcake liners. Makes 6.

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396057 -- NO BAKE CHOCOLATE OATMEAL COOKIES

11000%20RECIPE...20RECIPES%20%20Ultimate%20Cookbook%20eBook2/More%20Craft%20Recipes.txt (20 of 28)

1 1/2 c. sugar

1 stick butter

1/2 c. milk

3 tbsp. baking cocoa

Combine and cook in a saucepan until mixture comes to a boil. Boil for 3 minutes. Remove from heat and stir in: 3 c. oats Drop by teaspoon onto waxed paper. Cookies will harden.

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396058 -- NO BAKE CHOCOLATE OATMEAL COOKIES

1 1/2 c. quick cooking oats

1/2 c. flaked coconut

1/4 c. chopped walnuts

3/4 c. sugar

1/4 c. milk

1/4 c. Land O Lakes Spread

3 tbsp. unsweetened cocoa

Flaked coconut, if desired

In medium bowl combine oats, coconut and walnuts; set aside. In 2 quart saucepan combine sugar, milk, spread and cocoa. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Remove from heat. Stir in oats, coconut and walnut mixture. Quickly drop mixture by rounded teaspoonfuls onto waxed paper. Cool completely. Store in refrigerator. If desired, while cookies are warm, roll in additional coconut. Yield: 2 dozen.

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396059 -- PEANUT BUTTER CREAMS

Beat: 1/8 tsp. salt 1 tbsp. margarine 1/3 c. peanut butter 1 c. confectioners' sugar 1/2 tsp. vanilla Stir in: Shape into little balls. Roll each ball into 3/4 cup chopped, salted peanuts. Place on waxed paper and refrigerate.

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396060 -- PEANUT BUTTER DOUGH

Great for small ones who will eat dough. 1 c. honey 1 c. powdered milk 1 c. oatmeal Optional, food coloring Mix. Make some fun food!

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396061 -- PEANUT SNACK

2 c. Cheerios

1 c. peanuts

1 c. raisins

1/2 c. jelly beans, gum drops or M&M's

1. In medium bowl mix together with spoon. 2. Store in jar or plastic container. Makes 4 cups.

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396062 -- MARTHA'S PLAY DOUGH

Mix: 1/4 c. salt 2 tbsp. cream of tartar Then add: 1 tbsp. oil 2 tsp. food color Cook and stir over medium heat for 3-5 minutes until it sticks together in the middle of the pan. Knead on floured surface for 5 minutes. Store in airtight container.

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396063 -- PUPPY CHOW AND KITTEN CHOW

In large kettle melt together 1 cup smooth peanut butter and 1 (12 oz.) bag of semi-sweet chocolate chips. Add 1 box of *Crispex cereal and mix until all cereal is covered. In a large paper grocery bag put 2 cups powdered sugar and add cereal mixture and shake until all cereal separates and is covered. *For Kitten Chow use Cheerios.

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396064 -- SALT DOUGH

This has a sparkly texture. It is heavy and strong and especially suited for standing pieces, such as plaques or trivets. Covered and refrigerated, salt dough lasts indefinitely. 2/3 c. water 1 c. cornstarch 1/2 c. cold water Food coloring, tempra or other water base paint Mix salt and water in pan until quite warm. Remove from heat. Mix water and cornstarch together and add to mix in the pan, stirring constantly. Return pan to stove and stir until mix forms a smooth mass. Turn out onto a plate and cover with damp cloth until cool. Work in color, if desired. Shape on foil covered cookie sheet and let dry several hours in warm oven or days at room temperature. Smooth edges with nail file.

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396065 -- SILLY PUTTY

1 c. Elmers glue

1/2 c. liquid starch

Powdered tempra

Mix. If stringy, add glue. If sticky, add starch. *This does not stick to clothing.

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396066 -- SUGAR BEAR SQUARES

1/4 c. margarine

1 pkg. (10 or 10 1/2 oz.) reg. or

miniature marshmallows

6 c. Post Super Golden Crisp cereal

(or use 3 c. each cereal and popped

popcorn)

1/2 c. peanuts (optional)

Melt margarine in saucepan over low heat. Add marshmallows; stir until melted. Remove from heat. Add cereal and peanuts; toss to coat well. Press firmly into greased 13x9 inch pan. Chill 1 hour. Cut unto squares. Store in cool place. Makes 24 squares. For microwave, melt margarine in large microwavable bowl at HIGH 45 seconds. Add marshmallows; toss to coat. Cook uncovered 1 minute or until marshmallows are smooth when stirred. Continue with recipe above.

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396067 -- YABBA-DABBA-DO SQUARES

1/4 c. margarine

6 c. Post Fruity Pebbles Cereal*

1 pkg. (10 or 10 1/2 oz.) reg. or

miniature marshmallows

*Or use Cocoa Pebbles Cereal and add 1/3 cup creamy peanut butter with the margarine. Melt margarine in saucepan over low heat. Add marshmallows; stir until melted. Remove from heat. Add cereal; toss to coat well. Press firmly into greased 13x9 inch pan. Chill 1 hour. Cut into squares. Store in cool place. Makes 24 squares. For microwave, melt margarine in large microwavable bowl at HIGH 45 seconds. Add marshmallows; toss to coat. Cook uncovered 1 minute or until marshmallows are smooth when stirred. Continue with recipe above.

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396068 -- TAFFY CRUNCH POPCORN

12 qts. popped corn

1 lb. Spanish peanuts (3 c.)

2 c. butter

2 boxes (1 lb. each) brown sugar

1/2 c. dark corn syrup

1/2 c. molasses

1 tsp. salt

2 tsp. vanilla

Turn popcorn into very large container/peanuts. In large 5 quart saucepan melt butter. Stir in brown sugar, corn syrup, molasses and salt. Bring to boil over medium heat stirring constantly. Boil 5 minutes. Remove. Stir in vanilla. Gradually pour over popped corn and peanuts, mixing well. Turn into shallow pan. Bake in preheated 250 degree oven 1 hour. Stir every 15-20 minutes. Remove from oven. Turn out onto waxed paper. Store in plastic bags after cooling. Yields 10-12 quarts.

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396069 -- BUTTERMILK CORNBREAD

1 1/2 c. cornbread quick mix

1 1/2 c. buttermilk

1 beaten egg

2 tbsp. vegetable oil

Combine all ingredients; stir well. Grease an 8 inch cast iron skillet, muffin pans, or corn stick pans; heat in a 425 degree oven for 5 minutes or until very hot. Pour batter into hot skillet or pans. For cornbread loaf, bake in skillet at 425 degrees for 25 to 30 minutes or until golden. For muffins, bake at 425 degrees 20 to 25 minutes or until golden. For corn sticks, bake at 425 for 12 to 15 minutes or until golden. Yield: 1 loaf, 1 dozen muffins, or 14 to 16 corn sticks.

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396070 -- GOLDEN HUSH PUPPIES

2 c. self-rising cornmeal

1 sm. onion (finely chopped)

3/4 c. milk

1 egg (slightly beaten)

vegetable oil or shortening

Combine cornmeal and onion; add milk and egg, stirring well. Carefully drop batter by tablespoonfuls into deep hot oil (370 degrees); cook only a few at a time, turning once. Fry until hush puppies are golden brown (3 to 5 minutes.) Drain well on absorbent towels. Makes 2 dozen.

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396071 -- BUTTERMILK HUSH PUPPIES

1 c. self-rising flour

1 c. self-rising cornmeal

1/4 c. sugar

1 tsp. salt

1 c. chopped onion

1 egg (beaten)

3/4 c. buttermilk

vegetable oil

Combine first 7 ingredients; mix well. Carefully drop batter by level tablespoonsful into deep hot oil (370 degrees); cook only a few at a time, turning once. Fry 3 minutes or until hush puppies are golden brown. Drain well on paper towels. Yield: about 2 1/2 dozen.

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396072 -- HUSH PUPPIES

1 c. self-rising cornmeal

1 tsp. sugar

1 tbsp. self-rising flour

1/2 c. buttermilk

4 tbsp. minced onion

1 tbsp. cooking oil

1 egg

Mix all ingredients. Drop by spoonfuls in grease heated to 350 degrees. Cook until golden brown. Drain on paper towel. Serve hot. Makes 12 hush puppies.

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396073 -- PUMPKIN BREAD

3/4 c. Mazola oil

1 c. sugar

2 eggs and 1 egg yolk

1 c. pumpkin

1 1/2 c. flour

1 tsp. soda

1/2 tsp. salt

1/2 tsp. nutmeg

1 tsp. baking powder

1/2 tsp. cinnamon

1 pkg. coconut cream pie filling

1/2 c. chopped nuts

Combine oil, sugar, and eggs. Add pumpkin. Sift flour, soda, salt, nutmeg, baking powder, cinnamon. Add pie filling and nuts. Bake at 325 degrees for 1 hour.Icing:

Brown 2 tablespoons butter in a saucepan. Take off heat. Stir in 1 cup confectioners sugar and 4 to 6 tablespoons milk. Stir and pour over bread.

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396074 -- REFRIGERATOR BRAN MUFFINS

5 c. flour

3 c. sugar

15 oz. box Raisin Bran

5 tsp. baking soda

1 c. oil

salt

4 eggs

4 c. buttermilk

Thoroughly combine flour, soda, salt, Raisin Bran and sugar. Add other ingredients. Mix well. Cover and refrigerate (may be stored for up to 4 weeks). To bake, fill tins 2/3 full. Bake at 375 degrees for 15 to 18 minutes or until toothpick comes out clean.

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396075 -- ZUCCHINI BREAD

3 eggs (beat until light and fluffy)

1 c. salad oil

2 c. grated zucchini

2 c. sugar

1 tsp. vanilla

Mix the above well. Mix together: 1 tsp. baking soda 1 tsp. salt 1/4 tsp. baking powder 2 tsp. cinnamon 1 c. nuts 1 c. raisins Add wet ingredients. Bake for 1 hour at 350 degrees.

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396076 -- PUMPKIN ROLLS

3/4 c. flour

2 tsp. cinnamon

1 tsp. baking powder

1 tsp. pumpkin pie spice

1/2 tsp. nutmeg

1/2 tsp. salt

3 eggs, slightly beaten

1 c. sugar

2/3 c. pumpkin

1 c. chopped walnuts

CREAM CHEESE FILLING:

Beat together 1 cup powdered sugar, 1 (8 oz.) package cream cheese, softened (I use Philadelphia light), 6 tablespoons butter, 1 teaspoon vanilla. Beat until smooth. Preheat oven to 375 degrees. Line a 10x15x1 inch pan with waxed paper. Grease and flour wax paper. Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Add dry ingredients. Pour into prepared pan. Spread evenly with rubber spatula. Sprinkle with nuts. Bake for 15 minutes or until center springs back when lightly touched. Loosen cake around edges with a knife, invert onto a clean damp cloth (towel) dusted with powdered sugar. Peel off waxed paper, trim 1/4 inch from all sides. Roll up cake and towel together from short side. Cool completely. Unroll. Spread with filling. Roll again without towel. Refrigerate until ready to serve.

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396077 -- INDIAN FRY BREAD (POW WOW SPECIAL--TACOS)

5 c. flour

5 tsp. baking powder

1/2 tsp. salt

1 lb. grated sharp Cheddar cheese

Vegetable oil

Water to be able to handle (mixable)

1 lb. hamburger

2 lg. tomatoes, chopped fine

1 lg. onion, chopped fine

Salt and pepper to taste

1 lg. can refried beans

1/2 lettuce head, shredded

Salsa to taste

Get oil real hot (donut hot). Mix flour mixture until workable by adding water in small amounts. Make into large ball. Let stand 20 minutes. Take small soft ball size pinches off. Roll in floured surface by hand. Play with dough ball until large saucer size (or use rolling pin). Drop rolled piece in hot oil until golden brown. Drain on paper towels. Put refried beans on, hamburger, lettuce, tomatoes, cheese. Salt and pepper to taste. LEFTOVER BREAD FOR BREAKFAST: Reheat in microwave. Sprinkle on cinnamon/sugar combination or put on butter and honey. Great morning pick me up.

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396078 -- BUTTER PECAN ROLLS

1 pkg. yeast

1/4 c. water

1 c. milk, scalded

1/4 c. shortening

1/4 c. sugar

1 tsp. salt

3 1/4 to 3 1/2 c. sifted flour

1 beaten egg

Soften yeast in warm water. Combine hot milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form soft dough, beating well. Brush top lightly with soft shortening. Cover and let rise in warm place until double, 1 1/2 to 2 hours. Punch down; turn out on lightly floured surface and divide dough in half. Roll each piece in 8x12 inch rectangle. Brush with 2 tablespoons melted margarine. Combine 1/2 cup sugar, 2 teaspoons cinnamon; sprinkle half over each rectangle. Roll long edge in jelly roll fashion. Seal edge. Cut each roll in 8 (1 1/2 inch) slices.TOPPING:

In each of two 9 1/2 x 5 x 3 inch metal loaf pans, mix 1/2 cup brown sugar, 1/4 cup margarine, 1 tablespoon light corn syrup. Heat slowly, stirring until blended. Remove from heat and sprinkle with 1/2 cup pecans in each pan. Top with 8 rolls, cut side down. Cover, let rise until double, 45 minutes. Bake 25 minutes in 375 degree oven. Cool 2 or 3 minutes and invert on rack. Remove pan.

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396079 -- KENTUCKY SPOON BREAD

1 stick margarine

1 (8 oz.) pkg. corn muffin mix

1 (8 oz.) can whole kernel corn,

drained

1 (8 oz.) can cream style corn

1 c. sour cream

2 eggs

Preheat oven to 350 degrees. Butter and preheat 1 1/2 quart baking dish. Melt butter and combine with muffin mix. Add both cans of corn and sour cream. Add slightly beaten eggs. Stir mixture and pour into baking dish. Bake for 35 minutes or until tester comes out clean. Serve with a large spoon.

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396080 -- POTATO REFRIGERATOR ROLLS

Blue Ribbon Winner, 1966 Ventura County Fair 1 pkg. active dry yeast 2/3 c. sugar 1 1/2 tsp. salt 2/3 c. soft shortening 2 eggs 1 c. lukewarm mashed potatoes 7 to 7 1/2 c. sifted flour Measure water into mixing bowl. Add yeast, stirring to dissolve. Stir in sugar, salt, shortening, eggs, and potatoes. Mix in with hands until dough is easy to handle the flour. Turn onto floured board and knead until smooth and elastic, 8 to 10 minutes. Place greased side up in greased bowl. Cover with damp cloth; place in refrigerator overnight. About 2 hours before baking, shape dough into rolls. Cover and let rise until double, 1 1/2 to 2 hours. Bake at 400 degrees for 12 to 15 minutes. Makes 4 dozen rolls.

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396081 -- DATE NUT BREAD

1 c. pitted dates, chopped fine (24

dates)

1 tbsp. butter

1 tsp. soda

1 c. boiling water

2/3 c. sugar

1 beaten egg

1 tsp. cream of tartar

1/2 c. chopped nuts

1 tsp. vanilla

1 1/2 c. flour (generous amount)

Place dates, butter, soda, and water in a mixing bowl. Let stand to cool. Add sugar, egg, cream of tartar, nuts, vanilla, and flour. Mix until blended. Pour into well-greased loaf pan. Bake at 350 degrees for approximately 1 hour.

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396082 -- DILL BREAD

1 yeast cake, softened in 1/4 c. warm

water

1 c. creamed cottage cheese

1/3 stick butter

2 tbsp. sugar

1 tbsp. instant minced onion

2 tsp. dill seed

1 tsp. salt

1/4 tsp. soda

1 egg, unbeaten

2 1/4 to 2 1/2 c. plain flour

Heat cottage cheese and butter in double boiler to lukewarm. Combine all ingredients, except flour, in large bowl. Mix, add flour gradually to form stiff dough. Cover and let rise for 50-60 minutes in a warm place. Then stir down dough and turn into a well-buttered loaf pan. (I prefer to use two (1 pound) loaf pans as it is easier to slice than for 1 large loaf.) Let rise for 30-40 minutes until again doubled in size. Bake at 350 degrees for 35-40 minutes until golden brown. Makes wonderful sandwiches. After baking, it freezes nicely.

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396083 -- HOMEMADE BISCUIT MIX

9 c. flour, sifted

1/3 c. baking powder

4 tsp. salt

2 1/2 tsp. cream of tartar

2 c. Crisco

Stir baking powder, salt and cream of tartar into flour. Sift together twice into large bowl. Cut in Crisco until mix has consistency of cornmeal. Will keep 6 weeks in covered container. Use as Bisquick.

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396084 -- BANANA BREAD

Scant 1/2 c. shortening

1 c. sugar

2 eggs, beaten together

1 c. crushed bananas

1 tsp. baking powder

2 c. flour

1 c. nut meats

Mix in order given. Bake in loaf pan at 325 degrees for 45 minutes. Other fruits, such as figs, dates, etc., may be used.

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396085 -- MEXICAN SPOON BREAD

1 (1 lb.) can cream style corn

3/4 c. milk

1/3 c. melted shortening

2 eggs, slightly beaten

1 c. cornmeal

1/2 tsp. soda

1 tsp. salt

1 (4 oz.) can green chiles, chopped

1 1/2 c. shredded Cheddar cheese

Mix all ingredients except chiles and cheese in order given above (wet ones first, then dry ones). Pour half of batter into greased 9x9 inch square baking pan and spread with peeled green chiles and half the cheese. Spread remaining batter on top and sprinkle with remaining cheese. Bake 45 minutes in a hot 400 degree oven. Remove from oven and let it cool just enough to set a little before cutting into serving pieces. Serves 8.

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396086 -- WHOLE WHEAT HONEY BREAD

2 pkgs. active dry yeast

2 1/2 c. warm (110 to 115 degree)

water

2/3 c. nonfat dry milk powder

1 1/2 c. all-purpose flour

1 1/2 tsp. salt

1/2 c. cooking oil

1 egg

5 to 5 3/4 c. whole wheat flour

In a large bowl, dissolve yeast in warm water. Stir in nonfat dry milk powder and all-purpose flour. Combine oil, honey and egg. Add to yeast mixture. Beat well by hand. Stir in as much of whole wheat flour as you can mix with a spoon. Turn out on lightly floured surface. Knead in enough whole wheat flour to make a stiff dough. Continue to knead 5 to 8 minutes until smooth and elastic. Place in large greased bowl, turning once to grease surface. Cover, let rise in warm place about 1 hour. Punch down on floured board, divide in half. Shape into 2 loaves. Place in 2 greased 9x5x3 inch loaf pans. Cover and let rise 45 minutes until nearly doubled. Bake in 350 degree oven for 35 to 40 minutes or until loaves sound hollow when tapped. Turn out on wire rack.

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396087 -- ORANGE BREAD

Peel of 1 lg. orange, cut fine

1/2 c. water

1/4 tsp. salt

1/2 c. sugar

Simmer until peel is tender, about 10 minutes. When cool, add milk to the cooked peel to make 1 1/2 cups liquid. Add to the above 1 well-beaten egg and 2 cups flour, sifted with 2 1/2 teaspoons of baking powder. Mix well and pour in a greased 9x5 inch loaf pan. Bake at 350 degrees for 50-60 minutes.

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396088 -- APRICOT-WALNUT TEA BREAD

1 c. dried apricots (about 1/4 lb.)

1 1/2 c. boiling water

1 c. walnuts

2 1/2 c. sifted all-purpose flour

3 tsp. double-acting baking powder

1/2 tsp. salt

1 egg

1/2 tsp. vanilla extract

1 c. sugar

1/4 c. salad oil

Prepare the fruits and nuts; using scissors, snip the dried apricots in small pieces. Add boiling water; let cool. Preheat oven to 350 degrees. Sift flour, baking powder, salt. In bowl, combine egg, vanilla, sugar and oil. Beat until well blended. Gradually add apricot mixture. Continue beating. Add flour mixture all at once. Beat until smooth. Stir in nuts. Turn batter into greased 9x5x3 inch loaf pan. Bake 60-65 minutes.BANANA TEA BREAD:

Use same recipe, substituting 1 1/4 mashed ripe banana and 1/2 cup milk for dried apricots and boiling water.

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396089 -- BUTTERMILK BISCUITS

A County Fair winner several times. 2 1/2 tsp. baking powder 1 tsp. salt 1/4 tsp. baking soda 1/3 c. shortening 3/4 c. buttermilk Sift together flour, baking powder, salt and soda; cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once. Stir until dough follows fork around bowl. Turn onto lightly floured board; knead 8 to 10 times. Roll 1/2 inch thick. Cut with 2 1/4 inch cutter. Makes about 1 dozen. Put biscuits on an ungreased sheet or skillet. Brush tops with butter, bake at 450 degrees for about 15 minutes. I always double this recipe, and to make them more attractive, I cut them out with a scalloped cookie cutter. When in a hurry, I roll the dough as directed and cut into squares to save time.

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396090 -- INDIAN FRIED BREAD

3 c. flour

4 tsp. baking powder

1 tsp. salt

1 c. milk

Mix in bowl; roll on floured surface to 1-inch thickness, cut into 4-inch squares. Heat shortening or oil in saucepan and fry on both sides until brown. From Quapaw Tribe of Oklahoma.

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396091 -- HOT BLUEBERRY BREAD

2 eggs

1 c. sugar

1 c. milk

1/4 c. butter, melted

3 c. flour

1 tsp. baking powder

1 tsp. salt

2 c. fresh blueberries

2 tbsp. flour

Combine eggs and sugar in large bowl; beat until blended well. Add milk and butter, mix. Combine flour, baking powder and salt; add to liquid ingredients, stir until all moistened. Combine berries and 2 tablespoons flour; stir well to coat berries and fold into batter. Spoon into 2 greased and floured loaf pans. Bake 1 hour at 350 degrees.

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396092 -- MUFFINS

2 c. flour

3 tsp. baking powder

1/2 tsp. salt

1 or 2 eggs

2 tbsp. sugar

1 c. milk

4 tbsp. melted butter

Use up to 1/2 cup sugar to make sweeter muffins. Mix and sift dry ingredients. Beat eggs until light, add milk and butter and add to flour mixture all at once. Stir only enough to dampen flour. Drop by spoonfuls into buttered muffin pans until 2/3 full, and bake 15 to 20 minutes in 400 degree oven. Makes 12 muffins.

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396093 -- PULL APART BREAD

20 Rhodes frozen dinner rolls

1 sm. pkg. butter pecan instant

pudding

1/2 c. butter, melted

1/2 c. brown sugar, melted

Place rolls in ungreased bundt pan and sprinkle pudding over top. Pour butter and sugar mixture over top. God to bed! Let rise 6 1/2 hours. Bake at 350 degrees for about 20 minutes. Cool in pan 20 minutes or it will fall apart.

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396094 -- ZUCCHINI BREAD

2 c. sugar

1 c. oil

2 tsp. vanilla

3 eggs

3 c. flour

1/4 tsp. baking powder

1 tsp. soda

1 tsp. salt

1 tsp. nutmeg

1 tsp. cinnamon

2 c. chopped zucchini

1 c. chopped nuts

Mix the first 4 ingredients until blended. Add remaining ingredients. Pour into greased and floured loaf pans. Bake at 350 degrees for 50 minutes. Makes 2 large or 3 small loaves.

------------------------

396095 -- PINEAPPLE BREAKFAST BREAD

2 c. all-purpose flour

2 to 3 tbsp. sugar

1 1/2 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. salt

2 tbsp. butter or margarine

1/2 (8 1/4 oz.) can crushed

pineapple; use remaining 1/2 for

spread

1/4 c. buttermilk

In mixing bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter until coarse crumbs. Add undrained pineapple and buttermilk, mix until it holds together. Turn dough out onto lightly floured surface. Knead for 2 minutes. Shape dough into a 6-inch circle, transfer dough to an 8-inch greased round cake pan. Score the top in quarters. Bake at 375 degrees for 30-35 minutes. Serve warm with pineapple cream cheese spread.

------------------------

396096 -- PUMPKIN BREAD

3 c. sugar

4 med. eggs

1 tsp. cloves

1 tsp. cinnamon

1 tsp. nutmeg

3 1/3 c. flour

2 c. pumpkin (fresh or canned)

1 c. oil

1 1/2 tsp. salt (optional)

2 tsp. baking soda

2/3 c. water

1 c. chopped walnuts

Combine all ingredients in large mixing bowl, blending thoroughly. Pour into prepared loaf pans and bake at 350 degrees for 1 hour or until cake tester or knife comes clean when inserted in middle of loaves; tester will pull out slightly moist. Allow loaves to cool in pans for 10 to 15 minutes, then turn out on bread board and cool completely. Breads keep very well refrigerated and can be frozen. Makes an excellent breakfast, sliced and toasted; also as holiday gifts. SUGGESTED SUBSTITUTIONS: Use 2 cups mashed bananas, unsweetened applesauce, or 1 package fresh cranberries.

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396097 -- GRAMMA'S PUMPKIN BREAD

3 c. sifted flour

1 tsp. soda

1 tsp. salt

3 tsp. cinnamon

1 tsp. allspice

2 c. sugar

2 c. canned pumpkin

4 eggs, beaten

1 1/4 c. vegetable oil

1/2 c. walnuts

Sift first 6 ingredients together, mixing well. Add beaten eggs and oil, mixing well. Add pumpkin and nuts, mix well. Bake in 2 loaf pans at 350 degrees for 1 hour.

------------------------

396098 -- ZUCCHINI MUFFINS

4 eggs

1 1/2 c. sugar

1 tbsp. vanilla

1/2 c. vegetable oil

2 c. zucchini, grated

1 tsp. plus a pinch of cinnamon

1 tbsp. baking soda

1 tsp. salt

1/2 c. nuts (optional)

Beat nuts until frothy. Add sugar, vanilla and oil, beat until lemon colored and thick. Stir in zucchini, flour, cinnamon, soda and salt. Beat for 5 minutes. Fold in nuts, pour into greased and floured muffin tins or paper muffin cups. Bake at 350 degrees for 20-25 minutes. Batter may be made up and kept for up to 3 days. Color will darken as time passes.

------------------------

396099 -- BUBBLE BREAD

1 pkg. frozen rolls (25 each)

1 c. melted oleo

1 c. plus 2 tbsp. brown sugar

2 tbsp. cinnamon

1 c. chopped pecans

At night, put frozen rolls in a greased bundt pan. Melt oleo. Add brown sugar and cinnamon. Stir until dissolved. Add nuts. Pour over frozen rolls. Cover pan with towel. In the morning, bake at 350 degrees for 25-30 minutes.

------------------------

396100 -- PORK AND BEAN BREAD

1 c. raisins

1 c. boiling water

3 eggs

1 c. oil

2 c. sugar

3 c. flour

1 (16 oz.) can pork and beans

1 tsp. cinnamon

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla

Mix raisins with boiling water; stir and set aside. Beat eggs, oil, sugar and pork and beans until beans are broken. Add flour and rest of dry ingredients to bean mixture. Add vanilla. Pour batter into 3 well-greased loaf pans. Bake at 325 degrees for 50-60 minutes.

------------------------

396101 -- APPLESAUCE LOAF

1/2 c. margarine

1 c. sugar

1 egg

1 1/2 tsp. baking soda

2 c. flour

1/2 c. chopped walnuts

1/2 tsp. ground cloves

1 tsp. cinnamon

1/2 c. raisins

1 1/4 c. applesauce

1/2 tsp. salt

3/4 tsp. nutmeg

Cream margarine and sugar. Beat in egg. Stir together flour and spices. Gradually add to creamed mixture. Beat applesauce into batter. Stir in raisins and nuts. Pour into greased 9 x 5 inch loaf pan. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes. Remove from pan. Cool on rack. Sprinkle with powdered sugar.

------------------------

396102 -- SWEDISH RYE LOAVES

2 1/2 c. rye flour,

(lightly spoon

flour into measuring

c. then level off)

2 pkgs. dry yeast

1/3 c. firmly packed brown sugar

1 tbsp. salt

Combine all ingredients into large mixing bowl and blend. In saucepan heat 2 cups water, 1/4 cup molasses, 1/4 cup butter or margarine until very warm (120 to 130 degrees). Add to flour mixture, blend until moistened, beat two minutes. Stir in 3 1/2 to 4 cups flour to form a sticky dough. Knead dough, adding 1/2 to 1 1/2 cups flour until dough is smooth, pliable, and no longer sticky (about 5 minutes). Place dough in greased bowl, cover. Let rise in warm place until light and not quite double in size, about 45 to 60 minutes. Grease two 9 x 5 inch loaf pans. Punch down dough, divide into two parts. Shape into rectangular loaves to fit pans. Cover, let rise in warm place until light, but not quite double in size (30 to 40 minutes). If desired brush loaves with beaten egg before baking. Bake at 375 degrees for 25 to 35 minutes, until loaf sounds hollow when lightly tapped. Immediately remove from pans and cool.

------------------------

396103 -- FABULOUS FLEXNER BREAD

All-purpose flour

2 tsp. salt

2 tbsp. sugar

Lard

1 c. fluffy riced potatoes at room

temp.

1 pkg. dry yeast

1 1/2 to 1 2/3 c. warm water

Melted butter

Mix 6 cups flour, salt and sugar. Add 1/4 cup lard and work with fingers as for pie crust. Add potatoes prepared thusly, (use only old potatoes) boil large potato in jacket, peel while hot, put through ricer. Measure 1 cup lightly, do not pack cup. Spread out on platter and cool. Add to flour and lard mixture. Sprinkle yeast on 1/2 cup warm water, let set 5 minutes then stir and mix well. Add to other ingredients with the remaining water, kneading dough until it holds together but not dry. Place 1/4 cup flour on bread board. Knead with all the strength you have 5 to 10 minutes, turning and pounding it in approved fashion. (There is no short cut here.) When dough gets smooth and satiny looking and no longer sticks to your hands, it is kneaded enough. Form ball and place in well-greased large bowl, roll ball around in bowl to coat. Cover with towel and place in warm place free from drafts. Let rise until light (sometimes blisters form in top.) test by placing finger in dough; if indentation remains, the dough has risen enough, roughly 1 1/2 to 2 1/2 hours. To make 2 loaves use 9 x 5 x 3 inch pans, 3 loaves use 7 1/2 x 3 1/2 x 2 1/2 inch pans. Punch down dough; divide into desired loaves. On floured board roll each piece to fit buttered pan. Press into pans. Dough should come up to the edges. Brush the loaves with butter or whole beaten egg. Cover pans with towels and place in warm, draft-free place. Let rise until light (dough looks stretched as if it would burst if pricked when it has sufficiently risen.) Takes about 45 minutes to 1 hour. Preheat oven to 425 degrees. Bake 15 to 20 minutes or until tops are golden. Reduce heat to 325 degrees and bake 10 to 15 minutes longer. Turn loaves onto rack and butter if you like.

------------------------

396104 -- ZUCCHINI BREAD

3 eggs

1 c. vegetable oil

1 tsp. baking powder

1 tsp. ground cinnamon

1 tsp. vanilla

3 c. flour

2 c. shredded unpared zucchini

1/4 c. milk

2 c. sugar

1 tsp. salt

1 tsp. baking soda

1/8 tsp. cloves

1/2 tsp. ground nutmeg

1 c. chopped walnuts

Measure all ingredients except flour, zucchini, walnuts and milk into large bowl. Beat 1/2 minute on low speed scraping sides of bowl constantly until smooth - about 1 minute. Stir flour gradually into mixture. Stir in zucchini, walnuts and milk. Pour batter into greased and floured bread pans. Bake until wooden toothpick inserted in center comes out clean (about 1 hour), at 350 degrees.

------------------------

396105 -- PUMPKIN BREAD LOAF

Cream until fluffy: 1/2 c. vegetable oil 1 1/2 c. granulated sugar 1 1/2 c. mashed pumpkin Sift together: 1 tsp. baking powder 1 tsp. baking soda 3/4 tsp. salt Add: 1 tsp. nutmeg, if desired 1/2 c. raisins 1/2 c. chopped nuts 1 tsp. cloves Grease and flour 2 loaf pans. Divide batter into each. Bake at 350 degrees for 1/2 hour. Insert toothpick to check if finished. Can be eaten plain, buttered, or with cream cheese.

------------------------

396106 -- PUMPKIN BREAD

Beat together: 3 c. sugar 1 c. oil 1 tsp. cinnamon 4 eggs 1 1/2 tsp. salt Add: 2 tsp. baking soda 2/3 c. water 3 c. flour Grease and flour 4 one pound coffee cans. Fill equally. Bake at 350 degrees for 1 hour. Cool 10 to 15 minutes. Shake from cans. Serve with cream cheese.

------------------------

396107 -- FRENCH BREAKFAST PUFFS

1/3 c. shortening

1 egg

1/2 tsp. salt

1/2 c. milk

1 tsp. ground cinnamon

1 1/2 c. flour

1/2 c. sugar

1 1/2 tsp. baking powder

1/4 tsp. ground nutmeg

1/2 c. sugar

1/2 c. margarine/butter

Heat oven to 350 degrees. Grease muffin tin. Mix shortening, 1/2 cup sugar and egg. Stir in flour, baking powder, salt, and nutmeg, alternately with milk. Fill muffin tins about 2/3 full. Bake until brown, 20 to 25 minutes. Mix other half cup sugar and cinnamon. Immediately after baking, roll puffs in melted margarine or butter, then in sugar-cinnamon mixture.

------------------------

396108 -- CHEESE LOAF

1/4 c. butter, softened

2 tsp. poppy seed

3 tbsp. prepared mustard

1/2 Bermuda onion, diced

1 loaf unsliced bread (French or

Italian)

1/2 lb. American cheese

4 or more slices of bacon

Mix butter, poppy seed, mustard and onion. Cut bread diagonally 1/2 inch - almost through. Spread mixture between cuts - reserve 2 tablespoons of mixture. Place slice of cheese in each cut. Spread reserved mixture over outside of the loaf. Press the loaf together. Arrange bacon on top of the loaf. Wrap in foil. Place in a shallow loaf pan. Heat at 350 degrees until cheese melts and bacon bakes.

------------------------

396109 -- CINNAMON ROLLS

I give you two ways to form the rolls; makes 8 very large rolls or 25 standard rolls. 1/2 c. sugar 1/2 c. vegetable oil 1/2 c. mashed potatoes, unseasoned 1 egg 1 1/2 tsp. salt 3 env. active dry yeast 3 tbsp. dry milk powder 3 c. unbleached all-purpose flour 2 1/2 to 3 c. bread flour 1/2 c. butter, softened 1 1/4 c. brown sugar 3 tbsp. cinnamon FROSTING:

1 c. butter, softened

4 tbsp. flour

2 c. confectioners' sugar

Dash of salt

2 tsp. vanilla extract

In a large bowl, place the warm water, sugar, oil, potatoes, eggs, salt, and yeast and mix thoroughly. Add the milk powder and the all-purpose flour; beat for 3 minutes. Gradually add the bread flour and when the dough is workable, transfer to a lightly floured board (or use the dough hook attachment on your electric mixer) and knead for 10 minutes. Grease a large, deep bowl with vegetable shortening; form the dough into a smooth ball and place in the bowl. Using your hands, grease the top of the dough. Cover with a towel and allow dough to rise in a warm place until it has doubled, about 2 hours. Punch dough down very thoroughly to break up any air bubbles. Again form into a smooth ball, place in the re-greased bowl, turning it over so the top of the dough is also greased. Cover, and let rise for 1 hour. Punch dough down again, then transfer to a lightly floured surface. Roll out to a rectangle 15 x 12 inches -- it should be about 2 inches thick. Spread the dough with the softened butter. In a small bowl, mix the brown sugar with the cinnamon. Sprinkle it over the butter. TIGHTLY roll dough up from the long side. If the roll has stretched out longer than 16 inches, pat the ends towards the center to make a fat 16 inch roll. With a serrated knife, cut the roll using a sawing motion into eight 2 inch rolls. Place slices cut side up, 1 1/2 inches apart, in two greased 10- inch square pans that are at least 2 inches deep. Cover with tea towel and allow the dough to rise in a warm place for 1 hour. Preheat the oven to 325 degrees. Bake the rolls for 10 minutes, then raise the oven temperature to 350 degrees and bake 5 minutes longer. Remove from the oven and invert pans onto wax paper lined wire racks. Allow rolls to cool completely. To make frosting: In a mixer bowl, place the softened butter, flour, salt, confectioners' sugar and vanilla. Beat until blended, then use to frost the tops of the cooled rolls. NOTE: For smaller rolls, after the second rise, divide the dough into thirds. Roll out one-third at a time to a 12 x 8 inch rectangle. Spread each with about 1 1/2 tablespoons of the butter mixture and sprinkle each with about 1/2 cup brown sugar and 1/2 tablespoon of the cinnamon mixed together. Tightly roll each third up from the short side. Cut into nine 1 inch slices. Place slices cut side up, 1 inch apart, in 3 greased 8 or 9 inch pans. Cover and let rise for 1 hour. Bake as above. NOTE: I like may rolls warmed in the microwave for about 5 seconds.

------------------------

396110 -- SARA'S DOUGHNUTS

1 cake yeast

1 c. lukewarm water

1 c. warm potato water

1 c. mashed potatoes

1 c. sugar

Blend with slotted spoon, let set 2 to 3 hours. Add: 1 c. granulated sugar 2 c. lukewarm water 1 tsp. salt 1 c. Crisco 15 to 16 c. flour Grease bowl and top of dough -- let set overnight or at least 5 hours. Punch dough down - knead 10 minute son floured board. Can be made into cinnamon rolls or doughnuts. Cut into shape 1/4 to 1/3 inch thick. Let raise 1 1/2 hours. Fry until golden brown on each side. Makes about 6 dozen doughnuts.

------------------------

396111 -- SWEDISH RYE BREAD

1 med. potato

3 c. rye flour

1/2 c. sorghum, molasses or dark syrup

1/2 c. brown sugar

1 tsp. salt

1 3/4 c. warm water

1 tbsp. dry yeast

1/4 c. sugar

3 tbsp. melted shortening

4 c. white flour

Peel, slice and boil potato in water until soft; rice or mash and return to water. Cool until lukewarm. Add yeast and sugar. After yeast has risen, add shortening and white flour. Stir until blended. In separate bowl, combine rye flour, sorghum, salt, brown sugar and warm water. Stir until blended. combine both mixtures. Knead on flat surface with about 4 cups white flour. When all flour is worked into dough, place in greased bowl. Cover and let rise until double in size; punch down and let rise again. Shape into loaves. Bake at 350 degrees for 1 hour. Makes 4 loaves.

------------------------

396112 -- BLUEBERRY COFFEE CAKE

2 c. flour

1 c. sugar

3 tsp. baking powder

1/2 tsp. salt

1/2 c. shortening

2 eggs, beaten

1 c. milk

1 1/2 c. blueberries

1 1/3 c. flaked coconut

Mix and sift flour, sugar, baking powder and salt. Cut in shortening with 2 knives or pastry blender. Combine eggs and milk. Stir into dry ingredients. Fold in blueberries. Sprinkle top with coconut. Makes two 8 inch layer cakes. Bake at 350 degrees.

------------------------

396113 -- EGG YOLK PAINT

1 egg yolk

1/4 tsp. water

Food coloring added to suit needs

Beat egg yolk and water together. Add food coloring to desired tone. Paint cookies as desired.

------------------------

396114 -- STAINED GLASS BLOCK CANDLE

Take a quart or half-gallon milk carton and open the top completely. Put a regular table candle in the center, fill with crushed ice and pour hot sealing wax until filled. The plastic coating in the milk carton will prevent sticking. When cool, cut back the carton and pull out the finished candle. For extra color, decorate with rosettes or holly leaves. Now all the proud gift recipient has to do is light the wick.

------------------------

396115 -- SCRIBBLE COOKIES

Old crayons, peeled, broken into stubs

Muffin tin

Paper muffin cups

Save stub ends of old crayons. Peel and break into pieces. Sort colors into muffin tin or mix colors. Put muffin tin in warm oven turned off. Let melt, then cool. Pop out. (Muffin tin washed nicely in very hot soapy water.) HINT: Remove from oven when squishy not liquid.

------------------------

396116 -- HOUSEPLANT FOOD CONCENTRATE

1 gal. of water in a milk or bleach jug

1 tbsp. epson salt

1 tbsp. salt peter

1 tbsp. baking powder

1 capful of ammonia

1 vitamin

Food coloring

Mix together all ingredients. When the vitamin dissolves the plant food is ready for use. Use 1 cup house plant food to each quart of water to feed plants.

------------------------

396117 -- SALT DOUGH

Scant 2 c. water

1/2 c. salt

Food coloring

2 tbsp. salad oil

2 c. flour

2 tbsp. powdered alum

Bring first 3 ingredients to a boil until dissolved. Then mix the last 3 ingredients into the above solution while hot. Knead 5 minutes while still warm, keeps up to 2 months in plastic bag or covered container.

------------------------

396118 -- COFFEE SAND

4 c. dried used coffee grounds

2 c. cornmeal

1 c. flour

1/2 c. salt

Mix in large plastic dishpan - use scoops, spoons, sifters, plastic cups, funnels, etc.

------------------------

396119 -- BUBBLE STUFF

1/2 c. liquid dishwashing detergent

2 c. cold water

Food color

In a quart jar mix all ingredients in order shown. More detergent may be added if desired.

------------------------

396120 -- PLAY CLAY

2 c. baking soda

1 c. cornstarch

1 1/4 c. cold water

Mix soda and cornstarch together, blending well. Add cold water and mix well, until mixture is smooth. Boil for 1 minute, stirring constantly, until it has the consistency of moist mashed potatoes. Spoon out on a plate. Cover with a damp cloth and allow to cool. Knead dough and roll out on waxed paper. Cut out designs with cookie cutters, or shape by hand. Let dry until hard, 1 to 2 days. Paint with tempura or water colors. Dry well and coat with clear shellac or clear nail polish. Hangers may be mounted on back with glue, or pressed into dough before it dries.

------------------------

396121 -- FINGER PAINT

1 1/2 c. laundry starch

Cold water

1 qt. boiling water

1/2 c. talcum

1 1/2 c. soap flakes

Poster paint

Mix laundry starch with a little cold water to form a creamy paste. Add boiling water, cook until mixture becomes transparent. Add talcum (optional) for a smoother paint. Let mixture cool a bit. Stir in soap flakes. Let cool. Store in screw top jars. Add poster paint as needed.

------------------------

396122 -- SALT PAINTING

1/2 c. liquid starch

2 c. salt

1 c. water

Food coloring or powder tempura

Mix all ingredients. Use as paint. Pictures sparkle when dry.

------------------------

396123 -- PLAY DOUGH

1 c. flour

1 c. water

1 tbsp. oil

1/2 c. salt

1 tsp. cream of tartar

Food coloring

Put all ingredients in pan. Cook over medium heat until mixture pulls away from sides of pan and becomes like dough in consistency. Knead until cool. Keeps 3 months unrefrigerated.

------------------------

396124 -- JEWELRY FOOLERY

1 c. cornstarch

2 c. baking soda

1 1/4 c. water

Mix all ingredients in a saucepan and cook over medium heat. At first the mixture is stiff but thins with stirring. In about 4 minutes, the mixture will suddenly thicken. Remove from heat and transfer into quilted plastic bag to cool. When cool, knead for a few minutes to remove lumps and air bubbles. Dough can be rolled out flat and cut in shapes or it can be handrolled in round shapes. Make holes with paperclips or toothpicks leaving it until it hardens. Place pieces on wire screen in 350 degree preheated oven. Turn off heat and leave for about 30 minutes. Thick objects take longer. May be painted with tempura, water or acrylic paints and coated with shellac for added brilliance.

------------------------

396125 -- HOW TO COOK A HUSBAND

------------------------

396126 -- ALPHABET PRETZELS

1 1/2 c. warm water

1 pkg. dry yeast

4 c. flour

1 tbsp. sugar

1 tsp. salt

GLAZE:

1 egg, beaten

1 tbsp. water

Dissolve yeast in water. Sift together dry ingredients. With a large spoon work flour into yeast mixture. When about 3 cups of flour have been worked in, begin to knead while working in remaining flour. Divide into 18-24 parts. Shape into ABC's and place onto cookie sheet. "Paint" with glaze and sprinkle with coarse salt. Bake at 425 degrees for 10 minutes or until brown. Eat with mustard!

------------------------

396127 -- BON BONS DE COCO

1 grated lemon rind (optional) 1 c. sugar 1/2 c. milk 1 tsp. vanilla 1 tsp. cinnamon What you do: Mix ingredients all together. Pour mixture into a saucepan. Cook over low heat until the mixture is brown and sugar is melted. Stir entire time it is cooking. When ready drop in small mounds onto a greased cookie sheet. Place in a slightly warm oven, 200 degrees F., until candy is firm but not hard (about 1 hour). What you have: Coconut candy.

------------------------

396128 -- PETITE PIZZAS

English muffins or hamburger buns

Jar of Pizza Quick Sauce

Shredded cheese

Browned hamburger, pepperoni, etc.

Spread sauce on bun. Add cheese and any other toppings you like. Broil until bubbly.

------------------------

396129 -- PEANUT BUTTER BANANA

Peanut butter (crunchy)

Bananas

Raisins (optional)

Peel banana. Using a table knife, hollow out a long narrow piece so your banana looks like a canoe. Fill with crunchy peanut butter and enjoy. Top with raisins if desired.

------------------------

396130 -- BAKED APPLES

1/2 apple

1/2 tsp. cinnamon candy (red hots)

1/2 tsp. raisins

Cut core out of apple and fill with raisins and candy. Place on cookie sheet and cover loosely with foil. Bake at 350 degrees for 45 minutes. Serves 1.

------------------------

396131 -- HAY STACKS

26 oz. pkg. butterscotch morsels

1 (6 3/4 oz.) can salted peanuts

1 (3 oz.) can chow mein noodles

Melt butterscotch morsels in top of double boiler. Stir in 1 (6 3/4 ounce) can salted peanuts and 1 (3 ounce) can chow mein noodles. Stir together well. Drop by teaspoonful on waxed paper. Let stand until hard.

------------------------

396132 -- JACOB'S FAVORITE SUGAR COOKIES

1 c. margarine (Can't Believe It's Not

Butter is best)

1 c. sugar

1 egg

3 1/2 c. all-purpose flour

1 1/4 tsp. baking powder

1/8 tsp. baking soda

1 tsp. vanilla or almond flavoring

Cream margarine, gradually add 1 cup sugar, beating until light and fluffy. Add egg, beat well. Combine flour, baking powder, soda, flavorings; add to creamed mixture. Mix well. Cover and chill. You can also tint this dough for colors or add sprinkles. Roll out dough on floured surface, 1/4 inch thickness. Cut with cutters or shape. Place on cookie pan lined with foil. Bake 350 degrees 10-12 minutes. Cool before removing. 6 1/2 dozen cookies. *Decorate cookies with sprinkles before baking.

------------------------

396133 -- APPLESAUCE

6 apples (peeled and cored)

1/2 c. water

1/4 c. sugar

Dash cinnamon

Cut apples. Simmer 20 minutes. Mash and cool. Makes about 2 cups.

------------------------

396134 -- JUMPING RAISINS

Club soda, seltzer, or lemon soda

Raisins

Pour soda into a tall, clear glass. Add 4-6 raisins. Observe. Raisins will sink to the bottom, then slowly rise to the top. They will continue to jump up and down for several minutes. When raisins settle to bottom, drink soda and eat raisins.

------------------------

396135 -- LOLLYPOPS

2 c. sugar

3/4 c. light corn syrup

1/2 c. water

Food coloring

Several drops flavoring

Combine sugar, corn syrup and water. Heat to boiling; cook without stirring to 300 degrees (hard crack stage). Stir in coloring and flavoring. Pour onto sticks laying on shiny side of tin foil. Cool. Peel off foil. *Sucker sticks can be bought at Wal-Mart in the crafts department.

------------------------

396136 -- BOILED EGG

Egg

Water

Remove egg from refrigerator. Place egg in saucepan and cover with water. Bring water to a boil. Boil approximately 2 minutes. Cool, peel and eat! (P.S. Salt and pepper may be added to flavor egg.)

------------------------

396137 -- PANCAKE ART

Mix your pancake batter as usual. Pour onto griddle or pan into shapes or creatures you like. You can also pour batter into a metal outline cookie cutter. Remove cookie cutter when batter begins to firm.

------------------------

396138 -- CANDY APPLES

6 med. red delicious apples

6 wooden skewers, or popsickle sticks

3 c. sugar

2/3 c. light corn syrup

2/3 c. water

1 tsp. vinegar

6 to 8 drops red food coloring

Insert skewers into apples and set aside. Mix next 4 ingredients and cook over medium heat until it reaches 295 degrees F. Stir occasionally. Remove from heat and stir in coloring. Quickly dip apples and allow excess to drip. Place on buttered baking sheet to cool.

------------------------

396139 -- EDIBLE PEANUT BUTTER PLAYDOUGH

1 c. powdered milk

1 c. peanut butter

1/2 c. honey

Raisins (optional)

Nuts (optional)

11000%20RECIPE...20RECIPES%20%20Ultimate%20Cookbook%20eBook2/More%20Craft%20Recipes.txt (22 of 28)

Mix and shape. Use raisins and nuts for decoration.

------------------------

396140 -- HOMEMADE PLAYDOUGH

3 c. flour

1 1/2 c. salt

2 tbsp. cream of tartar

3 tbsp. cooking oil

3 c. water

Food coloring

Sift together flour, salt, cream of tartar. Add cooking oil and food coloring. Cook over moderate heat, stirring until the consistency is right. Store the playdough in a covered container in the refrigerator.

------------------------

396141 -- DOUGH ORNAMENTS

8 c. flour

3 c. water

2 c. salt

Mix flour and salt, add water, mix and knead. Roll dough. Cut with cookie cutter or design your own. Put hole for string. Place on wax paper and dry overnight or bake 1 hour on ungreased cookie sheet at 300 degrees. When dry, paint. (Thick shapes may need more time, thin shapes less time.)

------------------------

396142 -- FLOPPY HATS

Glue or past

2 sheets gift wrap

String

Scissors

Assorted decorations (ribbon,

flowers, feathers, etc.)

Spread glue all over backside of one sheet of paper. Place second sheet on top, wrong sides together. Place glued sheets on head and press down over head like a hat. Secure with strings wrapped around in headband fashion. Let set on head (or bowl) for 10 minutes. Remove and let dry thoroughly. Trim brim to a round shape. Add decorations.

------------------------

396143 -- VALENTINE BIRD FEEDER

Stale bread

Egg white

Bird seed

Yarn or red curling ribbon

Cut bread into a heart shape. Brush egg white on bread. Sprinkle with bird seed. Hang your valentine where the birds will find it.

------------------------

396144 -- SOAP ART

Ivory Snow powder

Water

Mix soap powder with a small amount of water. Beat until stiff with an egg beater or mixer. Uses: 1. Can be used for finger painting. Add food coloring to the water first, if desired. The soap will harden as it dries. 2. Can be molded into different shapes such as hearts, eggs, etc. Allow 2 or 3 days for the soap shapes to dry. These make great Mother's Day gifts.

------------------------

396145 -- COOKIE PAINT

Egg yolk

Food coloring

Mix for each color. Paint on unbaked sugar cookies with a small paint brush.

------------------------

396146 -- GUNK

2 lbs. cornstarch

3 3/4 c. water

Food coloring

(Can use smaller portions.) Add a few drops of food coloring to the water, and stir into cornstarch. When the cornstarch is dissolved, drop the whole batch onto a table top for children to play with. Gunk is almost liquid which makes an interesting change from other doughs and clays. This is the cleanest of the messy activities because when the gunk dries, it can be swept away. Any that is leftover can be stored in a clean jar and allowed to dry out. It can be reconstituted by adding water.

------------------------

396147 -- MACARONI JEWELRY

Various types of macaroni

Food coloring

Rubbing alcohol

Newspaper

Bowl or Zip-Lock bag

String or yarn

Dye macaroni by adding about a teaspoon of alcohol and a few drops of food coloring to macaroni in a bowl or bag. Stir, or shake until desired shade is reached. Can add more coloring if needed. Pour onto newspaper to dry. When dry, string to make necklace or bracelet. Tape one end of yarn to table while stringing.

------------------------

396148 -- LEAF TILES

*Waterbase clay (available at art and

craft stores)

Rolling pin

Deeply veined leaf

Waxed paper

Roll clay to about 1/2 inch thick. Place the leaf on the clay. Cover with a piece of waxed paper. Roll again lightly so that leaf prints into clay. Cut into a square. Let it dry. *Instead of clay, you can use the recipe for Dough Ornaments. Put magnet on back or put hole in for necklace.

------------------------

396149 -- HAND PLAQUES

Plaster of Paris

Water

Foil pan

Cooking oil

1. Mix plaster of Paris according to directions on the package. 2. Pour the mixture into a foil pan. 3. Rub one hand with cooking oil and press it firmly into the center of the pan. 4. Remove hand from plaster of Paris and wash it immediately. 5. When the plaster of Paris is partly set, use a pencil to make a small hole near the top of the plaque for hanging.

------------------------

396150 -- POPCORN ACTIVITY

Place an electric popcorn popper on the floor in the middle of a bed sheet. Fill with popcorn according to directions, but leave the cover. Kids (and grown ups) sit around the edge of the sheet and watch the popcorn pop. When it's finished remove popper and gather up the corners of the sheet to collect the popcorn. Eat!

------------------------

396151 -- PLAYDOUGH

Kool-Aid Playdough:

12 sm. pkg. unsweetened Kool-Aid

2 1/2 c. flour

1/2 c. salt

3 tbsp. oil

1 tbsp. alum

Cooked Playdough:

1 c. water

1 c. flour

1/2 c. salt

2 tbsp. cream of tartar

1 tbsp. oil

food coloring, if desired

Kool-Aid Playdough: Dissolve Kool-Aid in boiling water. Add other ingredients and mix together. Mixture should congeal but not be sticky. Store in airtight container.

------------------------

396152 -- CORNSTARCH CLAY

1 c. cornstarch

2 c. salt

1 1/3 c. cold water

------------------------

396153 -- GOOP PAINT

1 c. sugar

1 c. salt

4 c. flour

3 c. water

------------------------

396154 -- POTPOURRI FOR TOP OF STOVE

peppermint leaves

allspice

whole cinnamon pieces

whole cloves

lemon peel

orange peel

1/2 cup of cloves and less amount of the spices, 1 tablespoon to a quart of water and let it simmer away on the stove. You can also buy little bags to put them in and just drop in water. Makes a nice aroma for the house.

------------------------

396155 -- DANA'S VOLCANO RECIPE

dinner plate

aluminum foil

1/3 pkg. Cellu-Clay or other dark

papier mache compound

(can be purchased at West

Concord 5&10)

water

empty toilet paper tube

baking soda

white vinegar

dishwashing liquid

food coloring

Part Two - Explode the volcano. 5. Fill the inside of the toilet paper tube about 1/3 with baking soda. 6. In a small glass or measuring cup, mix a few tablespoons of white vinegar, some dishwashing liquid, and the food coloring of your choice. 7. Get your Mom or Dad to stand ready with a camera. Get your brothers, sisters and friends to stand ready for some excitement. 8. Pour the vinegar/soap/coloring mixture into middle of the volcano (where the baking soda is). Your volcano should explode lots of colored foam down the side of the mountain. You may have to wait a minute before the explosion begins. If it doesn't happen, add some more vinegar to the volcano. 9. If you mop up the "lava" with a paper towel and let the volcano dry for another day, you can re-explode your volcano.

------------------------

396156 -- FINGER PAINTS II

1/2 c. dry laundry starch

1/4 c. cold water

1 1/2 c. boiling water

1/2 c. soap flakes

1 tsp. glycerine

food coloring

Mix starch and cold water in saucepan. Add boiling water, cook over low heat until shiny. Remove from heat. Add soap and glycerine. Divide and add food coloring.

------------------------

396157 -- PAINT BLOT PICTURES

Child paints on a piece of paper. Then folds the paper in half and presses down. Open the paper and see the design!

------------------------

396158 -- FINGER PAINTS I

3 tbsp. sugar

2 c. cold water

1/2 c. cornstarch

food coloring

detergent (optional)

Mix cornstarch and sugar. Add water. Cook over low heat until well blended, stirring constantly. Divide mixture into several portions and add food coloring. (Detergent helps with clean-up when used.) This recipe is good to use with younger children since all of the ingredients (except detergent) are non-toxic.

------------------------

396159 -- PAPER TOWEL DYING

In a few different bowls, place some water. Add a few drops of different color food coloring to each bowl of water. Now fold up a paper towel any way you wish. Dip different parts of the paper towel into the different bowls of colored water. Open the towel carefully so it doesn't rip. See the beautiful design! Place aside to dry on newspaper.

------------------------

396160 -- EARLY FINGER PAINT

Split a batch of rice cereal into 4 parts. Add food coloring to make 4 different colors. Let your child paint the high chair tray or they can paint construction paper.

------------------------

396161 -- LIBRARY PASTE

1 c. flour

1 c. sugar

1 tsp. alum

4 c. water

oil of cloves

Mix ingredients. Cook until thick and clear. Add 30 drops of oil of cloves. Store tightly sealed. Or just add water to flour for a gooey paste.

------------------------

396162 -- FACE MAKE - UP

5 tsp. cornstarch

2 tsp. white shortening

1 tsp. flour

4 drops glycerin

few drops of food coloring

Mix first 4 ingredients. Add small amount of food coloring. For brown make - up, use cocoa for food coloring.

------------------------

396163 -- SILLY PUTTY

2 parts Elmer's white glue

1 part Sta-Flo liquid starch

Mix starch and glue. Add a small amount of extra glue or starch if necessary. Needs to dry slightly until it is workable. Store in airtight container. May not work well on a humid day.

------------------------

396164 -- SCISSORS AND HOLE PUNCHES

Young children enjoy cutting and hole punching. It also helps them develop the small muscles in their hands. Young kids should use a blunt-child size scissor. You can use newspaper and/or brown grocery bags to cut. The pieces that are cut might be used to glue/paste on a different piece of paper.

------------------------

396165 -- OOBLECK

Mix about 1/2 cup of water with 1/4 cup cornstarch. Use like playdough. Squeeze the mixture in your hand and see the consistency change!

------------------------

396166 -- TIPSY DESIGN

Make some paint thin by adding some water to it. Child drops some paint onto the paper by letting it drip off the brush. Pick up the paper and tilt it, allowing the paint to run across the paper and make a design.

------------------------

396167 -- MAGAZINE ART

Cut out pictures and paste them on other paper, making a design. Just practice cutting and hole punching. Cut out "red" or "blue", etc. and paste them on sheets of paper to make a "color book". Cut out eyes, ears, dogs, noses, mouths, glue them to another paper and make funny faces.

------------------------

396168 -- IVORY SNOW AND WATER

Pour some Ivory Snow into a bowl. Slowly add some water. Mix it together, using an egg beater, until you get a creamy mixture. Add some food coloring and beat again. You can use this mixture as finger paint or "paint" with it on paper, using brushes. As it dries, it hardens. If you add less water and make a thicker mixture, you can use it to mold with your hands. You can make sculptures that will harden as they dry. Can use cookie cutters and harden shapes in the refrigerator.

------------------------

396169 -- DRIPPING PAINT ON WET PAPER

Using a paint brush, paint water all over the paper. Now, dip the brush into some paint and hold it over the paper so that the paint drips off onto the paper. See the designs!

------------------------

396170 -- PAPER POCKET PUPPETS

2 white paper plates

glue

paint, markers or crayons

scissors

other materials for decoration

(e.g., paper yarn, fabric, stickers,

etc.)

Decorate the back of one paper plate. Cut second plate in half and glue or staple to top of decorated plate so that the insides are facing each other. Your hand should be able to slip into the pocket to hold the puppet up. You can cut a hole in the mouth of the pupped or near the bottom and then stick your fingers into make fangs or feet.

------------------------

396171 -- SHADOW PUPPETS

heavy colored paper, cardboard or

poster board

cookie cutters

straws, pencils or popsicle sticks

tape

scissors

flashlight or other light source

------------------------

396172 -- DOG BISCUITS

1 c. flour

1 c. whole wheat flour

1/2 c. wheat germ

1/2 c. powdered milk

1/2 tsp. salt

6 tbsp. bacon fat

1 egg

1 tsp. brown sugar

1/2 c. water

Combine flours, wheat germ, milk and salt. Add bacon fat. Stir in remaining ingredients. Knead on floured board. Roll to 1/2 inch thickness. Cut into a bone shape with a cookie cutter. Bake at 350 degrees for 30 minutes or until brown.

------------------------

396173 -- BIRD TREATS

empty grapefruit or orange half

yarn or string

bird seed, raisins, bread crumbs,

peanut butter, cranberries

Punch 3 holes in fruit half. Tie string through each grapefruit hole. Fill fruit with mixed up treats. Hang it outside your kitchen window on a clothesline or on a tree.

------------------------

396174 -- BIRD FOOD

stale bread

egg white or peanut butter

birdseed

yarn

Brush bread with egg white or peanut butter. Stick birdseed on bread. Hang in your yard.

------------------------

396175 -- BIRD FEEDER

pine cone

peanut butter

bird seed

------------------------

396176 -- WAX - PAPER ART

beautiful things from outside (leaves,

flowers, grass, fern, etc.)

wax paper

towel

old iron

Put beautiful finds in the middle of two pieces of waxed paper (waxy side in). Place towel between paper and hot iron. When wax melts to "glue" the design in place, hang the picture up in the window.

------------------------

396177 -- VEGETABLE GARDEN

lg. sweet potato

carrot tops

shallow dishes

water

Immerse sweet potato during the first day. Keep half covered with water as the days pass. Place carrot tops in a shallow dish, keeping the ends uncovered. Watch the vines grow. Have your child water the vegetables as needed.

------------------------

396178 -- PEPPER CHASE

pie plate or plastic bin

water

wet soap

pepper

sugar

Put water in bin or pie plate. Shape pepper into water. Dip soap into water and watch pepper run away. Shake sugar into clear and watch pepper run back.

------------------------

396179 -- FACE PAINTS

1 tsp. cornstarch

1/2 tsp. water

1/2 tsp. cold cream

Food coloring

Muffin tin

In each cup of the muffin tin mix 1 teaspoon cornstarch, 1/2 teaspoon water, 1/2 teaspoon cold cream and a couple of drops of food coloring, a different color for each cup. Stir. Now you're ready. See if you can get your grown-up assistant to sit still and let you practice.

------------------------

396180 -- HARMLESS PAINT FOR CHILDREN

Take a can of evaporated milk. Add a few drops of food coloring to it. It works like a charm with a brush or as finger paint.

------------------------

396181 -- SWEET DOUGH

1 1/4 c. milk, scalded (do not let it

boil), then cool to warm

1 tsp. salt

2 pkg. yeast

1/4 c. honey

3 tbsp. sugar

2 eggs

1/3 c. Crisco, melted

3 1/2 c. flour, plus

Place all ingredients in mixing bowl and beat until smooth. Add enough of another 1 1/2 cups of flour to make a fairly soft dough. In this stage either use dough hooks or knead in the flour by hand. Let stand in a warm place for about 1 hour or until almost double in bulk. Make into desired shapes and let rise in warm place on greased pans for 45 minutes or until fairly light. Bake cinnamon rolls about 25 minutes in 375 degree oven; cloverleaf rolls about 15 to 20 minutes. Dough can also be used for making kolaches.

------------------------

396182 -- DATE FILLED CHEESE PASTERIES

1/2 c. butter or margarine, softened

1 c. (4 oz.) shredded sharp cheddar

cheese

1 c. all-purpose flour

1/8 tsp. red pepper

Pinch of salt

2 tbsp. cold water

3 dozen pitted dates

3 dozen pecan halves

Beat butter and cheese with an electric mixer until smooth. Combine flour, red pepper and salt. Add flour mixture and water to cheese mixture, stirring until all the dry ingredients are moistened. Shape into a ball; roll dough to 1/8" thickness on a lightly floured surface. Cut into 2" squares. Cut a lengthwise slit in each date; fill each with a pecan half. Place a filled date in center of each pastry square. Fold 2 opposite edges of pastry to center of date, overlapping edges slightly; press gently to seal. Place seam side down on greased cookie sheets. Bake at 400 degrees for 15 minutes or until pastries are lightly browned. Cool on wire racks.

------------------------

396183 -- PASTEL PRETTIES

1/2 c. butter

3/4 c. sugar

Cream the above together. 1 tsp. vanilla 3 drops oil of anise 1 3/4 c. flour 1/2 tsp. baking powder 1/2 tsp. salt red, green, yellow good coloring Beat in egg, vanilla, and oil. Blend in dry ingredients; divide in 1/2. Chill 1/2 dough. Divide remaining dough into 3 equal pars. Shape each colored dough in 12 inch long roll. Wrap in waxed paper. Chill until firm. Roll plain dough in 12 x 4 1/2 inch rectangle. Wrap around colored dough in jelly roll fashion. Chill. Slice and bake at 350 degrees for 10 minutes.

------------------------

396184 -- DATE FILLED CHEESE PASTERIES

1/2 c. butter or margarine, softened

1 c. (4 oz.) shredded sharp cheddar

cheese

1 c. all-purpose flour

1/8 tsp. red pepper

Pinch of salt

2 tbsp. cold water

3 dozen pitted dates

3 dozen pecan halves

Beat butter and cheese with an electric mixer until smooth. Combine flour, red pepper and salt. Add flour mixture and water to cheese mixture, stirring until all the dry ingredients are moistened. Shape into a ball; roll dough to 1/8" thickness on a lightly floured surface. Cut into 2" squares. Cut a lengthwise slit in each date; fill each with a pecan half. Place a filled date in center of each pastry square. Fold 2 opposite edges of pastry to center of date, overlapping edges slightly; press gently to seal. Place seam side down on greased cookie sheets. Bake at 400 degrees for 15 minutes or until pastries are lightly browned. Cool on wire racks.

------------------------

396185 -- NANA KOLAC DOUGH

Cold dough recipe. 12 egg yolks 1 1/2 lbs. shortening (butter or margarine) 1 tsp. salt 2 cakes of yeast (2 oz.) 1 pt. sour cream Sift flour. Crumble in yeast and add yolks, salt, butter and sour cream. Knead until smooth. Put in refrigerator overnight. Roll out on lightly floured and sugared board. Cut into squares and fill with any desired filling. Fold over twice, cut small slits along one side. Bake 30 minutes at 325 degrees. NUT FILLING:

4 egg whites, stiffly beaten

1 1/4 c. sugar

1/8 tsp. salt

1/2 lb. walnuts, ground

Combine sugar, salt and nuts. Fold in beaten egg whites.

------------------------

396186 -- SALT DOUGH

Mix together 1 cup salt, 1/2 cup cornstarch and 3/4 cup cold water. Cook in a saucepan over medium heat. Stir constantly with large spoon until mixture thickens to stiff dough consistency. Turn out on wax paper and knead to smooth. Works for Christmas ornaments (roll and cut with cookie cutter).

------------------------

396187 -- CLOUD DOUGH

11000%20RECIPE...20RECIPES%20%20Ultimate%20Cookbook%20eBook2/More%20Craft%20Recipes.txt (23 of 28)

3 c. flour

1 c. oil

Scant flavoring

Food coloring

Add just enough water until dough is easily manipulated (about 1/2 cup).

------------------------

396188 -- SILLY PUTTY

1 part liquid starch

2 parts glue

Mix together. If too sticky add more starch. If too stiff add more glue.

------------------------

396189 -- PLAY-DOH

1 c. flour

1/2 c. salt

2 tsp. cream of tartar

2 tbsp. salad oil

1 c. water

Food coloring

Mix all ingredients together in saucepan. Cook over medium heat, stirring constantly until "dough" sticks together. Work the dough. When cool, store in plastic container. (Serve with love). Makes 1 cup.

------------------------

396190 -- SALT PAINTING

Salt

Colored chalk

Glue

Construction paper

Imagination

Hair spray

Pour small amount of salt in a butter dish lid. Rub chalk over salt. You can do many different colors and layer in a glass baby food jar for a rainbow paper weight. Also, do different colors, then make a design (trace leaves on paper, etc.) and then pour colored salt, one at a time, onto glued paper. You can also use it to practice math, spelling, etc. Spray finished paper to hold salt.

------------------------

396191 -- CINNAMON ORNAMENTS

1 c. cinnamon

4 tbsp. white glue

3/4 - 1 c. water

Knead dough on cinnamon floured wax paper. Refrigerate for 2 hours. Roll to 1/4 inch thick. With cookie cutter shapes, cut out the designs you want. Punch out a hole at the top of the ornament with a straw or insert a fine wire in each for hanging. Bake in warm 250 degree oven for 2 hours, turning often. Cool and lightly sand with fine sand paper. Paint with acrylic paints.

------------------------

396192 -- EDIBLE FINGER PAINT

Gelatin (black cherry and raspberry

give strong colors)

Water

Glossy finger paint paper

Wet the paper with water. Sprinkle 2-3 tablespoons of the gelatin onto the wet paper. Use as finger paint.

------------------------

396193 -- DETERGENT TEMPERA PAINT

1 c. powdered tempera paint

4 tbsp. liquid starch

2 tsp. liquid dish detergent

Water

Mix together all the ingredients, except the water. Then slowly add water until the mixture is smooth and creamy. The children may want to help you mix the paint.

------------------------

396194 -- NON-TOXIC FINGER PAINT

2 c. water, cold

Food coloring of your choice

1/4 c. corn starch

Stir water and corn starch together, then bring to a boil. Cook and cool until it is just right. Pour into 4 plastic containers and add food coloring. Use on wet white "butcher shop" paper or freezer paper.

------------------------

396195 -- LEIGH'S PLAY-DOH

3 c. flour

1 1/2 c. salt

2 tbsp. cream of tartar

3 tbsp. oil

3 c. water

Food color of choice

Mix. Cook and stir over medium heat in non-stick pan until large ball forms. Store in air-tight container.

------------------------

396196 -- PLAY CLAY ORNAMENTS

2 c. baking soda

1 c. cornstarch

1 1/4 c. cold water

Mix soda and cornstarch; blend well. Add cold water and mix well until smooth. Boil 1 minute until consistency of moist mashed potatoes, stir constantly. Spoon out on a plate cover with a damp cloth and allow to cool. Knead dough and roll out on waxed paper. Cut out designs with cookie cutters or shape by hand; let dry until hard, 1-2 days. Paint ornaments with Tempura or water colors. Dry well and coat with shellac or clear nail polish. Hangers may be mounted on back with glue or pressed into dough before it drys.

------------------------

396197 -- DOUGH ORNAMENTS

4 c. flour

1 c. salt

2 tsp. instant tea

1 1/2 to 2 c. water

Mix flour and salt. Dissolve tea in water. Add water, mix well and knead about 5 minutes or until dough is smooth. Shape into ornaments directly on cookie sheet. Insert hangers made from wire that is bent with hook on top and bend on other end before inserting into ornament. Or use regular Christmas tree ornament hangers. Bake at 300 degrees for about 2 hours or until toothpick will not penetrate.

------------------------

396198 -- SILLY PUTTY

1 c. Elmer's glue

1 c. liquid starch

Put in plastic tub. Mix by hand. It will take awhile to mix. Add slight amounts of glue and starch until you reach consistency.

------------------------

396199 -- FINGER PAINT

3 tbsp. sugar

1/2 c. cornstarch

2 c. water

Food color

Mix sugar and cornstarch. Add cold water and cook over low heat until smooth and well blended and clear. Cool. Divide in portions and add desired food colors. Place small amounts on moistened shelf paper. Use fingers, combs, etc. to make designs.

------------------------

396200 -- ALL - PURPOSE DOUGH

2 glasses flour (glass = 10 oz.)

2 tsp. baking powder

1 tsp. vanilla

1/4 glass orange juice

Little juice lemon

1/3 glass sugar

2 med. eggs

1/3 glass oil

For pie filling:

Apples

Cinnamon

Sugar

Sift flour and baking powder. Set aside. Beat eggs. Add sugar, juices, vanilla and oil. Add to flour mixture and mix until forms into ball. Add a little flour if necessary. Knead a few minutes and roll out less than 3/4's of dough for pie. Add a little oil to dough. Slice apples (cortland apples I find is best). Mix together a little cinnamon and sugar; sprinkle on apples. Dot with lemon juice and dust with flour. Raisins could be used instead of sugar. Roll out remaining dough and flute edges. Prick with fork and coat with egg mixed with water. Bake at 325 degrees until medium brown. This makes 2 large strudels.

------------------------

396201 -- PASTEL CLOUDS

1 pkg. (2 layer) white cake mix

1 pkg. (3 oz.) Jello, any flavor

1/4 c. boiling water

6 tbsp. oleo

3 c. confectioners' sugar

Prepare mix as directed for cupcakes, adding 1/2 package gelatin before beating. Cool 10 minutes in pans. Remove from pans, cool on racks. Dissolve remaining gelatin in boiling water. Cream oleo; add part of sugar gradually, blend after each addition. Add remaining sugar, alternately with gelatin mix, beat until smooth. Spread on cupcakes. Makes 2 - 2 1/2 dozen cupcakes and 1 3/4 cups frosting.

------------------------

396202 -- CARTELATA (FRIED FLOWERS)

6 egg yolks

6 tsp. sugar

6 tsp. olive oil

1 jigger of wine or whiskey

Enough flour to roll dough easily

Roll dough very thin, cut into strips 1 inch wide and about 9 inches long. Pinch along strip every inch or so, then start to turn, pinching together until you have a round flower. Drop into deep fat until golden - drain on paper towels. Pour honey or vina cotte over flower - sprinkle with chopped nuts.

------------------------

396203 -- SWEDISH CREAM DOUGH

1 env. active dry yeast

1/4 c. warm water (115 degrees)

1 c. heavy cream

1/4 c. evaporated milk

3 egg yolks, beaten

1 tsp. salt

3 1/3 c. flour

Butter or margarine, room temperature

Stir yeast into warm water to dissolve. In small bowl mix well the dissolved yeast, cream, milk, and salt. Cut in 1/2 cup butter with pastry blender to resemble coarse crumbs. Stir yeast mixture into flour mixture just to moisten. spread dough with light film of butter; to prevent drying cover bowl with plastic and refrigerate overnight or up to 4 days. Shape and bake following tea ring recipe.SWEDISH TEA RING:

1 c. walnuts

1/2 c. sugar

1 tbsp. cinnamon

1 recipe Swedish cream dough

1/4 c. butter or margarine, melted

1 egg whites, slightly beaten

FILLING: Whirl walnuts, 1/2 cup sugar, and the cinnamon in blender until finely ground; set aside. Turn dough out on lightly floured surface. Work quickly so dough remaining chilled; dust with flour and knead so dough isn't' sticky. Roll out in 24 x 20 inch rectangle. Brush with butter and spread filling evenly over surface, starting at long side, roll up as for jelly roll; pinch to seal seam. Place on large greased cookie sheet and curve to form large ring, fitting end together and sealing. With hands gently squeeze ring to make it even all around. With sharp knife or razor blade make crosswise cuts in top of dough just to filling and about 3 minutes apart. Brush with egg white and sprinkle with 2 tablespoons sugar. Let rise in warm place free from draft until light to touch and double in bulk, about 1 hour. Bake in preheated 350 degree oven 25 minutes or until golden. If desired, decorate with a confectioners sugar glaze and candied red and green cherries and walnut halves.

------------------------

396204 -- FINGER PAINTS

2 c. water

2 tbsp. laundry starch

1/2 c. env. dye

Cook water and starch until creamy, no lumps. Add coloring last. Yield: 1 pint.

------------------------

396205 -- FINGER PAINT

1/2 c. cornstarch

1 c. cold water

2 c. hot water

1 envelope of unflavored gelatin

1 1/2 c. soap flakes (not detergent)

3 tbsp. food coloring

Optional: food flavoring

(it mint, banana, etc.)

Mix cornstarch and 3/4 cup cold water in pan. Place gelatin in the other 1/4 cup of cold water. Pour hot water over starch mixture, bring to a boil over a medium, hot burner. Stir constantly until mixture is clear. Remove from stove. Stir in watery gelatin. Add soap flakes. Stir until soap is dissolved and mixture is thick. To color, stir 3 tablespoon of food coloring. Store paint in an airtight container

------------------------

396206 -- SEASONED TOMATO PASTE

Making your own tomato paste is an economical way to "put up" tomatoes. Use this seasoned paste for any recipe that calls for canned tomato paste. 4 lg. red or green bell peppers, seeded and coarsely chopped 3 med. size onions, coarsely chopped 4 med. size carrots, coarsely chopped 2 or 3 cloves garlic, coarsely chopped In a blender or food processor, whirl tomatoes, peppers, onions, carrots, and garlic, a small amount at a time, until smooth. Press through a wire strainer and discard pulp. In a 12 quart pot, bring puree to boiling over medium high heat. Boil gently, uncovered and stirring occasionally, for about 5 hours or until thick enough to mound on a spoon. As mixture thickens, stir often, reduce heat, and partially cover. Prepare 5 pint size canning jars, using the water bath method with a Canning Kettle, filling jars to within 1/4 inch of rim. Process for 30 minutes. Makes 5 pints.

------------------------

396207 -- CINNAMON ORNAMENTS

1 c. white glue

1 lg. can cinnamon

3-4 tbsp. water

Mixture sets up quick. Mix in bowl and refrigerate. Two hours before making, sprinkle cinnamon on wax paper. Roll out mixture with rolling pin and shape with cookie cutters. Make a hole with toothpick or straw for a yarn tie to go through.

------------------------

396208 -- FINGER PAINT

1 box Ivory Snow powdered laundry soap

Water

Mix equal parts of Ivory Snow and water. Blend in a blender until whipped cream texture. Add food coloring to produce desired color and paint.

------------------------

396209 -- FINGER PAINTS (NATURAL)

1/2 c. cornstarch

3 c. cold water

1/4 oz. (1 env.) unflavored gelatin

1/2 c. soap flakes

Liquid food coloring

In a saucepan, mix cornstarch into 3/4 cup cold water. Soak gelatin in 1/4 cup of cold water. Add remaining 2 cups of cold water to cornstarch mix and bring to slow boil, stirring constantly. Remove from heat and stir in softened gelatin. Add soap flakes and continue to stir until soap is thoroughly dissolved. Pour mix into 5-6 jars. Mix 1/2 teaspoon food coloring in each jar. Put lid on and shake. Cool in refrigerator. Keep refrigerated. Can be used in tub.

------------------------

396210 -- ALMOND PASTE

1 lb. almonds

1 lb. confectioners' sugar

1 tsp. almond extract

3 egg whites, very slightly beaten

Blanch almonds and remove skins. Work almonds through a fine food grinder twice or work in a blender or food processor. Mix thoroughly with sugar. Add extract. Stir in egg whites to make a firm paste; knead for 5 minutes with hands to draw out the oil in the almonds.

------------------------

396211 -- PLAY - DOUGH

2 c. boiling water

2 1/2 c. flour

1/2 c. salt

1 tbsp. powdered alum

3 tbsp. vegetable oil

Food coloring

Add flour, salt, alum and vegetable oil to boiling water. Knead until soft. Add food coloring and knead more. Keep in sandwich bags.

------------------------

396212 -- BUBBLE & SQUEAK

4 tsp. salt

2 tsp. pepper

12 slices cold roast beef or 1 cooked

chicken, sliced

4 tbsp. butter

1 cabbage, finely chopped & cooked

1/2 tsp. nutmeg

2 tbsp. vinegar

Mix 2 teaspoons salt and 1 teaspoon pepper and sprinkle over beef or chicken. Melt 2 tablespoons butter in a skillet. Brown meat or poultry on both sides in butter. Remove from skillet. Melt remaining butter; add cabbage, remaining salt, pepper and nutmeg. Cook over medium heat, stirring constantly until the cabbage is lightly browned. Sprinkle with vinegar and cook 1 more minute. Serve with meat. Serves 3 to 4.

------------------------

396213 -- SCHOOL PASTE

1/2 c. sugar

1/2 c. flour

2 c. water

1/2 tsp. powdered alum

Mix. Cook on low heat, stirring constantly until thick. Remove from heat. Add 15 drops oil of cloves. Makes one pint. Will keep for several months.

------------------------

396214 -- FINGER PAINT

1/4 c. cornstarch

2 c. cold water

Mix. Boil until mixture thickens. Cool. Pour into containers with screw on lids. Add food coloring.

------------------------

396215 -- SILLY PUTTY

1 c. white glue

1 1/2 c. liquid starch

Mix ingredients and cover. Let stand a few hours and pour off any extra liquid.

------------------------

396216 -- SALT DOUGH

1 c. salt

4 c. flour

1 1/2 c. water

4 tbsp. oil

Mix salt and flour and then add water and oil. After making objects, bake 45 minutes at 350 degrees and then paint.

------------------------

396217 -- GIANT CHALK

2 tbsp. powdered tempera paint

1/2 c. water

3 tbsp. plastic of paris

1 sm. waxed c. (5 oz. or larger)

Mix paint and water in the waxed cup. Slowly add plastic and mix until creamy. Let set until hard, about 1 hour. Peel away the cup and it is ready to use. Great fun on the sidewalk.

------------------------

396218 -- PLAY EARRINGS (CRAFT)*

Scotch tape

Paper - any type

Crayons or markers

Scissors

Have your child design their own earrings by coloring a star or long dangling triangles. Any shape or design will work. Have child cut shape or design. Take a piece of tape and tape the earring to the child's ear lobe.

------------------------

396219 -- HOMEMADE PLAY-DOH

1 c. flour

1/2 c. salt

2 tsp. cream of tartar*

*(Do not omit cream of tartar). Add:1 c. water

1 tbsp. cooking oil

Food coloring if you like

Cook, stirring for 3 minutes or until mixture pulls away from side of pan. Knead immediately. Store in airtight container.

------------------------

396220 -- CINNAMON ORNAMENTS

1 c. sweetened applesauce

1 1/2 c. cinnamon

Mix; roll out; cut with cookie cutters; put hole in after 2 hours; let dry on cookie sheet for 2 days; put ribbon through hole. NOT EDIBLE. These keep for years.

------------------------

396221 -- DOUGH ORNAMENTS

1 c. all-purpose flour

1/2 c. granulated table salt

1/4 c. or more liquid tempra paint

Enough water to

make a pliable -

but not sticky dough

Mix flour and salt together. (Divide dough into several parts for different colors). Add paint to each. Add water until pliable. Knead dough until smooth and wrap in sandwich bag to prevent drying out. Store in a cool, dry place until ready to use. Dough will keep for several days. First roll a smooth ball between palms of hands and use fingers to shape dough. Place on foil and design your ornaments. Work with one color at a time and wash hands between colors. To attach added pieces to your ornaments moisten with a small amount of water. Garlic press, knives, cookies cutters are common tools for project. Ornaments are baked on DULL side of heavy-duty aluminum foil in a 300 degree oven until lightly brown. Finish completely cooled ornaments with a high gloss craft glaze. Paper clip or hanger can be used to hang ornament. Store dry ornament in dry - not too warm area.

------------------------

396222 -- FINGER PAINTS

1/2 c. corn starch

3 c. cold water

Food coloring

Place corn starch in large bowl. Blend 1 cup water; add remaining water. Microwave on high 8 to 10 minutes or until thickened stirring every 2 minutes. Pour 1/2 cup into 6 bowls. Add food coloring. Cool before using.

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396223 -- CINNAMON-SPICE ORNAMENTS

Waxed paper

Spoon

Rolling pin

Cooking cutters

Toothpick or screw

1 c. applesauce (warm)

1 c. cinnamon

Mix together and knead well. Roll out the dough to 1/4 inch thickness between two pieces of waxed paper. Remove top paper and cut with your favorite cookie cutter. Scrape away excess dough. Lift off of paper. Poke a hole in the top of each ornament. Lay on waxed paper. Leave on waxed paper to dry for 24 hours. Carefully turn over each day until dry. Allow about a week to dry. When dry put a ribbon through the hole to hang. May leave plain, as is, or may decorate with Slick Pens to appear like icing. (Control and pressure is similar to cake decorating.) **To recapture cinnamon smell, drop a couple of drops of cinnamon oil on the back of ornament. HAVE LOTS OF FUN MAKING SPICY SMELLS AND GOOD MEMORIES!

------------------------

396224 -- BUBBLE SOLUTION

1/3 c. dish soap

1 1/4 c. water

2 tsp. sugar

1 drop food coloring

Combine and put into a plastic bottle. To blow use straws, pipe cleaners formed into a loop or spoons with holes in them.

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396225 -- FUNCLAY I - AGES 2 AND UP

Water colors, tempera paint

Wax paper

1 c. salt

1/2 c. cornstarch

1 c. boiling water

Wet cloth

Mix all ingredients in pan. Boil to a soft ball stage. Knead on wax paper until dough-like. Wrap in wet cloth to keep for a few days. Great for forming animals, free-form designs, and holiday ornaments. Let figures dry and then paint.

------------------------

396226 -- FINGER PAINT

3/4 c. laundry starch

3 1/2 c. cold water

3/4 c. soap flakes

1/4 c. talcum powder

1 tsp. oil of cloves

Powdered paint or paint tablets or

food coloring

Dissolve starch in water and then cook until transparent. When cool, beat in soap flakes, talcum powder and oil of cloves. Divide in desired amounts and add color to each. Store in plastic squeeze bottles for easy use.

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396227 -- SALT DOUGH ORNAMENTS

1 c. all-purpose flour

1/2 c. salt

About 1/3 c. water

Mix the salt and flour together in a bowl. Add the water a little at a time. Squeeze the dough with your hands until it is smooth. Roll out dough using rolling pin (on a floured surface). Cut into desired shapes with cookie cutters. Let air dry on aluminum foil covered cookie sheet for 24 hours. Or bake in 225 degree oven about 5 minutes. Watch closely - do not burn ornaments. Be sure to put a hole at the top of each ornament before baking, so you can hang them on Christmas tree. May paint or use markers to decorate. May coat with clear shellac or nail polish to preserve ornaments.

------------------------

396228 -- EDIBLE TEMPERA PAINT

2 egg yolks

Colorings

Beat 2 egg yolks in small dish. Divide among 4 custard cups (1 1/4 teaspoon each). For blue and green, stir 1/4 teaspoon coloring into each cup. For all other colors, stir 1/2 teaspoon coloring into each cup. (BLACK - combine 1 whole egg yolk, 1 1/2 teaspoon green, 1 1/2 teaspoon red, and 5 drops blue.) Use small, clean paint brush to paint designs on cookies before baking. Bake as directed.

------------------------

396229 -- FINGER PAINT #1

1 c. soap flakes

1/2 c. water

Dry tempera or food coloring

------------------------

396230 -- FINGER PAINT #2

Aerosol shaving cream

Few drops tempera paint or food

coloring

------------------------

396231 -- CARMEN'S PASTEL PATTIES

Beat: 1/3 c. margarine 1 tsp. vanilla or desired extract 1/2 tsp. salt Mix in: Knead until smooth. Tint with food color. Shape into 1 1/2 inch patties; top with nut halves. Makes 48.

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396232 -- HOMEMADE PAINT

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1/2 c. soap powder

6 c. water

1 c. liquid starch

Food coloring

Dissolve soap powder in water and mix well with starch. Divide into different containers. Add coloring a few drops at a time, until desired color is reached.

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396233 -- CHEAP BARGAIN PAINT

5 gal. kerosene

5 gal. linseed oil

5 lb. ocher to each gal. of oil used

Cut the ocher with the kerosene before mixing with oil. Mix together.

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396234 -- GLURCH (SILLY PUTTY)

Glue

Liquid starch

Mix both together to get glurch.

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396235 -- FACE PAINT

Cornstarch

Water

Cold cream

Food coloring

In each cup of a muffin tin, mix 1 teaspoon cornstarch, 1/2 teaspoon water, 1/2 teaspoon cold cream and couple drops of food coloring. A different color for each cup. Paint faces.

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396236 -- KOOL AID MODELING DOUGH

1 c. flour

1/4 c. salt

2 tbsp. cream of tartar

1 env. unsweetened Kool Aid, any

flavor

Mix ingredients in a medium saucepan. Stir in: 1 tbsp. vegetable oil Over medium heat stir until mixture forms a ball in center of pan, 3 to 5 minutes. Remove from pan to a floured surface and knead for 1 minute. White dough is made the same way, but without Kool Aid. Keep refrigerated in air tight container. Provides hours of fun for youngsters.

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396237 -- CINNAMON ORNAMENTS

1 c. white glue

1 lg. can cinnamon

3-4 tbsp. water

Mixture sets up quick. Mix in bowl and refrigerate. Two hours before making, sprinkle cinnamon on wax paper. Roll out mixture with rolling pin and shape with cookie cutters. Make a hole with toothpick or straw for a yarn tie to go through.

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396238 -- FINGER PAINT

1 box Ivory Snow powdered laundry soap

Water

Mix equal parts of Ivory Snow and water. Blend in a blender until whipped cream texture. Add food coloring to produce desired color and paint.

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396239 -- FINGER PAINTS (NATURAL)

1/2 c. cornstarch

3 c. cold water

1/4 oz. (1 env.) unflavored gelatin

1/2 c. soap flakes

Liquid food coloring

In a saucepan, mix cornstarch into 3/4 cup cold water. Soak gelatin in 1/4 cup of cold water. Add remaining 2 cups of cold water to cornstarch mix and bring to slow boil, stirring constantly. Remove from heat and stir in softened gelatin. Add soap flakes and continue to stir until soap is thoroughly dissolved. Pour mix into 5-6 jars. Mix 1/2 teaspoon food coloring in each jar. Put lid on and shake. Cool in refrigerator. Keep refrigerated. Can be used in tub.

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396240 -- BAKER'S DOUGH

2 c. plain flour

1/2 c. salt

3/4 c. water

Roll out and cut into shapes. Bake at 300 degrees for 1 hour. This can be used for making ornaments for various occasions or to make jewelry. Good for craft projects.

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396241 -- FINGER PAINTS

2 tbsp. sugar

1/2 c. cornstarch

2 c. cold water

Vegetable food coloring

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396242 -- CINNAMON APPLE ORNAMENTS

10 tbsp. warm applesauce

5 oz. cinnamon

Mix together like pie dough. Divide into 3 balls and roll out about 1/4" thick. (Sprinkle board and rolling pin with cinnamon.) Cut out with cookie cutter and cut in a hole for hanging. Let air dry for 5 or 6 days.

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396243 -- PAINT & ENAMEL WOODWORK CLEANER

1/2 c. brown sugar

1/2 c. soda

1/2 c. vinegar

1/2 c. ammonia

1 gal. warm water

Mix all ingredients thoroughly. Use a clean cloth and place in solution and wring out. Wipe woodwork clean. It is not necessary to rinse or wipe dry.

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396244 -- FINGER PAINT

1 c. laundry soap

1 c. cold water

4 c. hot water

Cook until clear. Add: 1 c. cornstarch Food coloring Cook until thick, stirring constantly.

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396245 -- FINGER PAINT

1 c. laundry soap

1 c. cold water

4 c. hot water

Cook until clear. Add: 1 c. cornstarch Food coloring Cook until thick, stirring constantly.

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396246 -- SALT DOUGH OR ORNAMENT DOUGH

1 1/2 c. flour

1/2 c. salt

1/2 c. water

1/4 c. oil

Mix all above. Shape into Christmas tree ornaments or animal shapes. Bake slow, 225 degrees, 2 hours. Cool - paint.

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396247 -- PLAY-DOUGH

1 c. flour

1/2 c. salt

2 tsp. cream of tartar

1 c. water

1 tbsp. cooking oil

Food coloring

Mix dry ingredients in a saucepan. Add the other ingredients. Cook until dough pulls away from side of pan. Knead a few times. Total time approximately 5 minutes. Store in a plastic covered container.

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396248 -- CINNAMON ORNAMENTS (NOT EDIBLE)

3/4 c. ground cinnamon

2 tbsp. ground cloves

1 tbsp. nutmeg

1 c. applesauce

Copper wire

These are fun ornaments to make with children or grandchildren at Christmas time. Use them on the tree or around the house to give your home a wonderful home baked smell. Blend spices, then stir in applesauce. Stir mixture. Roll to 1/4 inch thickness on ungreased cookie sheets. Cut with your favorite cookie cutter. Bake at 150 degrees for approximately 1 1/2 hours or until cookie appears done. String with copper wire. P.S. It helps to poke a hole at the top BEFORE baking so wire will thread easily.

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396249 -- MEEMA'S RECIPE FOR FINGER PAINTS

3 tbsp. sugar

2 c. cold water

1/2 c. cornstarch

Vegetable coloring

Mix sugar and cornstarch, add water. Cook over low heat (about 10 minutes) stirring constantly until well blended. Divide into 4 or 5 parts and add different color to each. (Put the colors in baby food jars to store, covered.)

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396250 -- SILLY PUTTY

8 oz. Elmer's glue

1/2 c. liquid starch

Mix together in ball. Start stirring with spoon, as thickens mix with hands. Continue working until consistency of Silly Putty. May be stringy. Take about 10 to 20 minutes until ready. Store in airtight container.

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396251 -- PLAY - DOUGH

2 c. flour

2 tbsp. alum

1 1/2 c. water

1/2 c. salt

1 tbsp. oil

Food coloring

Heat water, salt, oil and desired food coloring to boiling. Remove from heat and add flour and alum. Mix as well as possible with electric mixer, then knead until smooth. Store in airtight container.

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396252 -- FREEZE YOUR PAINTBRUSH

Many painting projects, especially painting the exteriors of your home can take a few days. Cleanup with latex paints requires only soap and water. But if using oil base paints, cleaning your brushes with mineral spirits or cleaner at the end of each days work can take a lot of time as well as expensive mineral spirits. But you don't have to clean brushes used with oil-based paint until your job is finished; instead, you can simply wrap them tightly in aluminum foil or saran wrap and place them in the freezer. They won't freeze, but they won't dry out for several days, either. When you are ready to start painting again, just take the brushes out an hour or two ahead of time and pick up where you left off. This also works good with varnish painting too.

------------------------

396253 -- BUBBLE SOLUTION

1/3 c. dish soap or baby shampoo

1 1/4 c. water

2 tsp. sugar

1 drop food coloring

Combine and put in an unbreakable bottle.

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396254 -- GARLIC THYME PASTE

1/2 c. peeled garlic

1/2 c. olive oil

2 tbsp. fresh or dried thyme

1/4 c. walnuts

2 tbsp. fresh grated parmesan cheese

3/4 c. spinach leaves

1/4 tsp. salt or to taste

Freshly ground pepper

Simmer whole peeled garlic cloves in olive oil in small saucepan at lowest heat possible for 20 minutes. Do not brown. Cool garlic in oil. Combine all ingredients in blender. Add spinach leaves. Blend to desired consistency. Taste for salt and pepper. Adjust if necessary. Let stand 5 minutes before serving.

------------------------

396255 -- FACE PAINT

Cornstarch

Food coloring

Water

Cold cream

Muffin tin

In each cup of muffin tin, mix 1 teaspoon cornstarch, 1/2 teaspoon water, 1/2 teaspoon cold cream and 2 or 3 drops food coloring, a different color in each cup. Stir. Use small paint brush or make up brush. Now find a face you can practice on.

------------------------

396256 -- BUBBLE RECIPE

2 c. Joy dish detergent

6 c. water

3/4 c. white Karo syrup

Mix. Store in refrigerator.

------------------------

396257 -- FINGER PAINT

3/4 c. laundry starch (powder)

1 pt. boiling water

3/4 c. Ivory soap flakes

1/4 tsp. talcum powder (optional)

Few drops clove oil

In top of double boiler mix starch and enough cold water to dissolve to a creamy paste. Slowly pour in hot water mixing until transparent looking. Add talc and cool slightly. Add soap flakes, stirring until dissolved. Add oil of cloves. Color with water base paint or food coloring. Seal in jars.

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396258 -- LIBRARY PASTE

2 c. flour

2 c. hot water

1 tsp. powdered alum

1/2 tsp. clove oil

Add enough cold water to flour to make thin batter, add hot water. Place over medium heat and bring mixture to a boil, stirring constantly. Mixture will be lumpy. Let thicken, add alum, oil and whip and seal in jars. It will keep.

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396259 -- CHOCOLATE TURKISH PASTE

3 tbsp. granulated gelatin (unflavored)

1/2 c. cold water

2 c. granulated sugar

1/3 c. Hershey's cocoa

2/3 c. water

1 tsp. vanilla

Soak the gelatin in 1/2 cupful cold water 10 minutes. Combine sugar, cocoa and 2/3 cupful water in a heavy saucepan; cook, stirring constantly, until the sugar is well dissolved. Blend in the gelatin and bring to a boil; cook slowly over a low fire about 15 minutes (220 degrees) without stirring. Remove from fire; stir in the vanilla, and cool undisturbed for about 30 minutes. Line the bottom of a shallow pan (8-inch square) with waxed paper. Pour in cooled mixture. Let stand 24 hours, then invert onto a well-greased surface. Carefully peel off paper; cut into squares and roll in granulated sugar. Yield: About 4 dozen squares.

------------------------

396260 -- FUNDOUGH

1 1/2 c. flour

1/2 c. salt

1/2 c. water

1/4 c. vegetable oil or few drops of

liquid detergent

Food coloring

Mix the flour and salt together in a bowl. Slowly add the flour, oil (detergent) and food coloring. Knead the dough well and shape into several balls. Recipe is enough for 2 people. You can roll it, bake it, make it into shapes, animals; etc. Store in a tightly closed container or plastic bag. Keep it in refrigerator to be used another day. It if becomes too sticky, you can add more flour.

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396261 -- FINGER PAINT

1 c. liquid starch

6 c. water

1/2 c. soap chips

Food coloring

Dissolve soap chips in water until not lumpy; mix well with starch. Add food coloring. You can use shelf paper, it's cheaper than commercial finger paint paper. Finger painting is messy - be sure to roll up sleeves; put on an old shirt or smock. Wet paper before beginning with wet hands or sponge. Demonstrate how you van use arms, elbows, back and front of hand, etc. It's also fun to use Q-tips, toothpicks and feathers to draw with.

------------------------

396262 -- HALLOWEEN GREASE PAINT

2 tsp. white shortening

5 tsp. cornstarch

1 tsp. white flour

Glycerin

Food coloring

BROWN FORMULA:

1 tsp. white shortening

2 1/2 tsp. unsugared cocoa

GENERAL DIRECTIONS: Make up - there are 2 basic formulas. The white mixture form the base as well as any tinted face. The brown is used for dark detail. Other details may be made with lipstick, eyebrow pencil. May use a white under- eye make-up for touch ups. White Formula: Using rubber spatula, blend 3 ingredients on a white plate to form a smooth paste. Add 3 to 4 drops glycerin for a creamy consistency. The yield should be enough for a child's face. If you need more, make it before adding coloring. Add food coloring a drop at a time, blending after each drop - until you have desired shade. Using fingers and stroking in one direction, spread over face. Brown Formula: Mix as for white formula. Using soft paint brush, pain lines on face over base. Remove with shortening, cold cream or baby oil. NOT TO BE EATEN!

------------------------

396263 -- FINGER PAINT

Cook until clear:1 c. powdered laundry soap

1 c. cold water

4 c. hot water

Add:1 c. powdered laundry soap

1 c. cornstarch

Food coloring of your choice

Cook until thick, stirring constantly.

------------------------

396264 -- SAND PAINT

Gather together in work area:White cornmeal

Food colorings

Pour some cornmeal in several small bowls. Sprinkle a few drops of food coloring over cornmeal, using a different color each bowl. Mash the mixture around with a spoon until the meal is colored. Draw a design on heavy paper. Spread glue on lines of design. Sprinkle colored cornmeal over glue. Let dry and shake gently.

------------------------

396265 -- BUBBLE SOLUTION

Combine:1 c. water

1/3 c. liquid soap

1 tbsp. sugar

Make a wand by bending an 8 inch pipe cleaner to form a cook or circle. Dip end into solution and blow gently.

------------------------

396266 -- CINNAMON ORNAMENTS

2 1/4 c. cinnamon

2 c. hot applesauce

1/4 to 1/2 c. ground cloves

Mix ingredients. Roll into cinnamon covered surface. Keep rolling pin covered with cinnamon. Roll dough 1/8 to 1/4 inch thick. Cut shapes out with cookie cutters. Make a little hole in the top of each cookie with a sharp pencil. Let dry for 2-3 days until firm. Place ribbon in hole for hanging.

------------------------

396267 -- DOUGH ART

2 c. flour

1 c. salt

1 c. water

Model paints

Blend together the flour and salt. Add water a little at a time. Knead dough 7-10 minutes until firm. Pat dough to desired thickness. Mold or cut out design. (May use cookie cutters for Christmas tree ornaments. Be sure to poke a hole for string!) Bake at 325 degrees F. for 35-60 minutes, depending on thickness. If air bubbles occur, stick with a needle while baking. Use model paints for decorating.

------------------------

396268 -- FINGER PAINT

1 1/2 c. laundry starch

Cold water

1 qt. boiling water

1 1/2 c. talc

1 1/2 c. soap flakes

1 tbsp. powdered tempera paint

Mix laundry starch with a little cold water until creamy. Add the boiling water. Cool until glossy looking and add talc. Cool slightly. Then add soap flakes, stirring until distributed. Mix in tempera paint--any color. Children can "paint" directly on a formica table. Paints can be made by pressing a clean piece of paper onto the painted surface. Be sure to press all of paper onto painted surface for a complete print. Paint can be stored in an airtight jar. Add warm water if is too thick.

------------------------

396269 -- ALMOND PASTE (MARZIPAN)

1/2 lb. ground almonds

1/2 lb. icing sugar, sifted

1/2 lb. caster sugar

1 egg beaten

2 tsp. lemon juice

1/4 tsp. vanilla essence

1/4 tsp. almond essence

4 tbsp. apricot jam, sieved

Put the almonds, icing and caster sugars into a large mixing bowl and stir well to mix. Beat in the remaining ingredients, except the jam, until the paste is soft but not sticky. Turn onto a board or table sprinkled with icing sugar and knead the paste lightly until smooth. Use immediately or wrap in cling wrap. Divide the prepared almond paste in half and roll out one half to an 8 inch or 9 inch round or square. Brush the top of the cake with half of the sieved jam, then p[lace the cake upside down on the almond paste and press down firmly. Roll the remaining almond paste into a strip long enough to go around the sides of the cake. Cut in half for a round cake or in four equal pieces if the cake is square. Brush one side of the almond paste pieces with the remaining jam and press onto the sides of the cake, making the joins as neat as possible. Leave to dry for 2 to 3 days.

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396270 -- CINNAMON ORNAMENTS

3/4 c. applesauce

4 oz. container cinnamon

1 tbsp. cloves

1 tbsp. nutmeg

2 tbsp. white glue

Knead 3 minutes. Roll to 1/4 inch thick. Cut and place on rack to air dry.

------------------------

396271 -- BUBBLE LIQUID (NON-EDIBLE)

2 c. Joy or Dawn dishwashing liquid

6 c. water

3/4 c. white Karo syrup

Combine, shake and let settle 4 hours before using. Store, covered in refrigerator to extend suds' shelf life. Then allow to warm before using. TIPS: Do not stir (avoid foaming). May damage plants and grass, rotate play area. Direct sun weakens suds.

------------------------

396272 -- FINGER PAINT

1/2 c. instant cold water starch

1/2 c. soak flakes (not powder or

detergent)

5/8 c. (5 oz.) water

Tempera paint or food coloring

Beat until consistency of whipped potatoes. Add food coloring or powdered Tempera.

------------------------

396273 -- COOL FLOWERS

6 tbsp. water

6 tbsp. salt

6 tbsp. liquid bluing

2 tbsp. liquid ammonia

2 tbsp. food coloring

Place a piece of coal in a deep glass dish. Mix water, salt, liquid bluing and liquid ammonia. Pour the liquid around the coal (not on it). Dot the coal with 2 tablespoons food coloring. Do not move the dish. The coral like crystals will soon appear and spread over the coal. They will grow to height of about 2" in a sponge like appearance and will last for weeks. Be sure to keep out of reach of children.

------------------------

396274 -- CINNAMON ORNAMENTS

4 oz. cinnamon

1 tbsp. nutmeg

1 tbsp. cloves

2 tbsp. glue - white

3/4 c. applesauce

Combine dry ingredients first. Then add the applesauce and glue. Mix with hands until smooth. Divide into 4 portions. Roll mixture to thickness of your cookie cutter. Use a straw to punch a whole for your hook. Place ornaments on foil to let dry for 2-3 days.

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396275 -- FINGER PAINTS

2/3 c. elastic dry starch

1 c. cold water

3 c. boiling water

1 c. Ivory soap flakes

3 drops oil of cloves (as a

preservative)

Food coloring

Dissolve elastic starch in cold water. Smooth lumps and add boiling water. Stir constantly and cook to thicken. But do not boil more than 1 minute. Add remaining ingredients.

------------------------

396276 -- HOMEMADE PLAY-DOH

2 c. all-purpose or unbleached flour

1 c. salt

4 tsp. cream of tartar

2 c. water

2 tbsp. vegetable oil

Few drops food coloring

Combine the flour, salt and cream of tartar in a heavy saucepan. Stir in the water and vegetable oil and stir vigorously to blend; the dough will be about as thick as pancake batter. Cook over medium heat, stirring constantly, until the dough leaves the sides of the pan and is smooth. Remove from pan and cool slightly. Divide into portions and knead in various colors of food coloring. Store in an airtight container; it will remain soft for about 6 weeks.

------------------------

396277 -- BUBBLE BATH

5 lb. box epson salts

1 sm. box or canister powdered sachet

1 sm. box Dreft or Vel

Mix and fill parfaits. Tape straw and spoon on outside and attach a not that it's bubble bath.

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------------------------

396278 -- DRY FINGER PAINT

1/2 c. Niagara powdered starch

1/2 c. Ivory Snow

1/4 c. powdered paint (hobby shop)

Mix all ingredients together. Wet butcher or shelf paper. Put paint in shake mate to shake out paint.

------------------------

396279 -- SILLY PUTTY

1/2 c. Sta-flo liquid starch

1 c. Elmer's glue

Put starch in mixing bowl first. Add the glue. Mix with hands and knead until elastic and smooth. Food coloring may be added, if desired.

------------------------

396280 -- FINGER PAINT

1/2 c. Argo cornstarch

Sm. amount cold water

1 qt. boiling water

1/2 c. Ivory Snow

Sm. amount powdered or Tempora paint

Soften starch in cold water, add boiling water and stir to make a thick paste. Let mixture cool a little before adding Ivory Snow and the paint. Stir until well mixed. Store in refrigerator in covered containers. The Snow Flakes help wash out paint on the clothes. (Be sure to use washable paint for coloring.)

------------------------

396281 -- SCULPTING DOUGH

1 pkg. yeast

1 1/2 c. warm water

1 tsp. salt

1 tsp. sugar

1 c. whole wheat flour

3 c. all-purpose flour

1 egg yolk mixed with 1 tsp. water

Coarse salt colored with food coloring

Nuts

Seeds, e.g. sesame

Dissolve yeast in water in a large bowl. Add salt and sugar. Mix in flour. Knead into a soft, pliable dough. Add more wheat flour it it's too sticky. (DO NOT LET RISE.) Roll and twist into sculptures. Glaze with yolk; decorate. Bake at 450 degrees until golden brown. Times vary with sculpture size. This is a great party or holiday activity. Makes 3 dozen small sculptures.

------------------------

396282 -- SCENTED CINNAMON ORNAMENTS

DO NOT EAT!4 oz. ground cinnamon

1 tbsp. ground cloves

1 tbsp. nutmeg

3/4 c. applesauce

2 tbsp. white glue

In medium bowl combine cinnamon, cloves and nutmeg. Add applesauce and glue. Stir to combine. Work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide into 4 portions. Roll out each portion to 1/4 inch thickness. Cut dough with cookie cutters of desired shapes. Using a straw or toothpick, make a small hole in the top of ornament. Place ornaments on wire racks and allow to dry at room temperature for several days. Turn over each day. Thread ribbon through hole. Makes 32 (2 inch) ornaments.

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396283 -- EDIBLE TEMPERA PAINT

2 egg yolks

2 tsp. liquid food coloring

Beat yolks in small dish; divide amount 4 custard cups. Stir in food coloring. For blue and green, stir 1/4 teaspoon of coloring into each cup. For all other colors, stir 1/2 teaspoon coloring into each cup. To make black, combine 1 whole egg yolk, 1 1/2 teaspoon green, 1 1/2 teaspoon red, 5 drops blue. Use small, clean paint brush to pain designs on cookies before baking.

------------------------

396284 -- GREASE PAINT

2 tbsp. shortening

5 tbsp. cornstarch

1 tbsp. white flour

Glycerin

Food coloring (paste type is best)

Blend first 3 ingredients, then add 3 to 4 drops glycerin. Color as desired.

------------------------

396285 -- BEST PLAY-DOH

1 c. flour

1/2 c. salt

1 tsp. alum

1 c. boiling water

Food coloring

Mix well. Add 1 tablespoon oil. Let cool a few minutes. Knead 1/4 cup flour in. Store in closed container.

------------------------

396286 -- FACE PAINT

You will need: Water Cold cream Food coloring Muffin tin In each cup of the muffin tin, mix 1 teaspoon cornstarch, 1/2 teaspoon water, 1/2 teaspoon cold cream, and a couple of drops of food coloring - a different color in each cup. Stir. You're ready. See if you can get your grown-up assistant to sit still and let you practice.

------------------------

396287 -- DOUGH ART

4 c. flour

1 c. salt

1 1/2 c. hot water

Pour hot water over salt and mix for 1 minute. Add flour, stir until absorbed. Knead until smooth and pliable. Use food coloring to color. Can be used for ornaments. Leave in oven overnight at 170 degrees.

------------------------

396288 -- ANNA JEAN'S FAVORITE PLAYDOH

2 c. boiling water

1/2 c. salt

1 tbsp. alum

2 c. flour

2 tbsp. oil

Food coloring

Dissolve salt and alum in boiling water. Add food coloring, oil, and flour. Knead 5 minutes. Store in air-tight container in refrigerator. Will last months!

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396289 -- JESSICA'S ART DOUGH

1 c. flour

1 c. salt

Mix flour and salt well. Add 1/2 cup water to start with; if too sticky add more flour (add water as needed). Place sculptures when formed in 225 degree oven until dry (2-3 hours). For colored dough add to flour mixture dry tempra paint, then add water. Add food coloring to water.

------------------------

396290 -- CINNAMON AND SPICE ORNAMENTS

3/4 c. cinnamon

1 tbsp. allspice

1 tbsp. nutmeg

2 tbsp. cloves

1 c. warm applesauce

Mix; roll 1/4 inch thick with a rolling pin, covered with a nylon. Cut into shapes with cookie cutters. Let air dry 2 days. May put a hole at top with a straw so you can hang later.

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