Craft Recipes 4

Craft Recipes 4

253 -- BANANA BREAD

3 bananas, mashed

1/2 c. butter

2 eggs

3/4 c. sugar

2 c. flour

1 tsp. baking soda

1 tsp. salt

1/2 c. chopped nuts (optional)

Combine bananas, butter, sugar and eggs. Thoroughly blend in flour, soda and salt. Stir in nuts. Grease and flour loaf pans. Bake for 45 minutes at 350 degrees. Rochester, IL

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254 -- CHERRY COFFEE CAKE

1 c. butter

1 1/2 c. sugar

4 eggs

1 tsp. vanilla or almond

3 c. flour

1 1/2 tsp. baking powder

1 (21 oz.) can cherry pie filling

(apple, blackberry and raspberry

are good)

Cream butter and sugar together; add one egg at a time, beating well after each. Blend in flavoring. Sift together flour and baking powder and blend well with egg mixture. Spread 2/3 of dough in greased jelly roll pan. Cover with the pie filling. Spoon the rest of the batter on top and bake at 325 degrees for 30-40 minutes. Cover with glaze soon after removing from oven. Mechanicsburg, IL

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255 -- CHRISTMAS BREAD

1 c. sugar

5 eggs, separated

1 lb. dates, seeded

1/2 lb. Brazil nuts

5 oz. candied cherries

1 1/2 tsp. baking powder

1 1/2 c. flour

1 c. brandy or white wine

1 lb. English walnuts

1 lb. pecans

1 tsp. vanilla

Separate eggs. Beat whites and set aside. In separate bowl, place fruits and nuts and cover with brandy (let set 1/2 hour or longer). Mix sugar and egg yolks in another bowl, adding flour and baking powder. Drain brandy from fruit-nut mixture and add to flour mixture along with vanilla. Add fruits and nuts (whole) and fold in beaten egg whites. May use miniature loaf pans or 1 pound vegetable cans for baking. Grease and flour pans and fill 3/4 full. Bake at 350 degrees about 1 hour. Taylorville, IL

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256 -- CRANBERRY BREAD

1 c. sugar

2 c. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

2 tbsp. oil

2 tbsp. hot water

1/2 c. orange juice

1/2 c. chopped pecans

1 c. cranberries, cut or grated

Grease and flour loaf pans. Bake for 60 minutes at 325 degrees. Rochester, IL

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257 -- IRISH SODA BREAD

1. Mix together 1 box (2 cups) dark raisins and 1/2 cup whiskey. Bring to boil in pan. Remove from heat and set aside. 2. Cream together 1 cup butter and 1 1/2 cups sugar and add 4 eggs and beat well. 3. Combine together 5 1/2 cups flour, 2 1/2 teaspoons baking powder and 1 1/2 teaspoons salt. 4. Combine together 1 1/2 cups buttermilk or sour milk and 1/4 teaspoon baking soda. Add steps 2, 3, and 4 together mixing and beating well. Alternating dry and wet ingredients, then add raisin mixture, beating well. Bake in 2 ungreased and unfloured loaf pans at 325 degrees for 1 1/2 hours. Try to remove immediately from pans. Knock on top of loaf - if hollow sounding it is done. This is even better tasting on the second day. New Canaan, CT

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258 -- LEMON BREAD

1/2 c. butter

1 c. sugar

2 eggs

2 1/4 c. flour

2 tsp. baking powder

1 c. milk

1 lemon rind, grated

1/2 c. chopped pecans (optional)

Combine butter, sugar and eggs in large mixing bowl. Thoroughly blend in flour and baking powder and milk. Stir in lemon rind and nuts. Grease and flour loaf pan. Bake for 40 minutes at 325 degrees. Mix juice of lemon and 1/3 cup sugar and pour over bread while warm. Rochester, IL

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259 -- PUMPKIN BREAD

4 c. sugar

1 (29 oz.) can pumpkin

3 eggs

1 c. oil

5 c. flour

1 tbsp. baking soda

2 tsp. cinnamon

1 1/2 tsp. ground cloves

1 tsp. salt

2 c. coarsely chopped dates

2 c. coarsely chopped walnuts

Combine sugar, pumpkin, and eggs in large bowl and beat by hand or with mixer until well blended. Add oil and beat to combine. Thoroughly blend in flour, soda, cinnamon, cloves and salt. Stir in dates and nuts. Fill prepared pans 3/4 full for rising during baking. Bake for one hour or until toothpick inserted near center of loaf comes out clean and bread has pulled away slightly from sides of pan. Serve with whipped cream cheese. Grease and flour four 8 x 4 inch loaf pans. Bake for 60 minutes at 350 degrees. Bread may be frozen indefinitely. Rochester, IL

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260 -- ITALIAN SAUSAGE BREAD

1 loaf frozen bread dough

1 lb. Italian sausage

1 egg

1/4 c. Parmesan cheese

1/4 c. green pepper, chopped

1/4 c. Cheddar cheese, shredded

1/4 c. onion, chopped

Butter, as needed

Butter frozen loaf of bread. Thaw loaf of bread dough, but don't let it rise (1 1/2-2 hours) and set aside. Crumble and brown sausages in skillet, drain well. Add remaining ingredients to browned sausage and mix well. Roll out bread dough the length of a cookie sheet and about 6 inches wide. Spread sausage mixture out evenly the length of the dough. Roll up dough and sausage in pinwheel fashion, tucking under ends. Place on greased cookie sheet. Generously butter the top and sides of loaf. Bake at 350 degrees for 30 minutes or until golden brown. Slice thinly when cooled. Taylorville, IL

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261 -- HOT 'N' SPICY BERRY CIDER

Try this flavor variation: Use equal parts orange juice and apple cider. If you like, stud the apple slices with whole cloves. 8 c. apple cider or apple juice

1 (10 or 12 oz.) pkg. frozen

unsweetened red raspberries or

strawberries

4 inches stick cinnamon

1 1/2 tsp. whole cloves

1 med. apple, cut into 8 wedges (opt.)

In a large saucepan, combine apple cider or juice, berries, stick cinnamon, and cloves. Bring to boiling, reduce heat. Cover and simmer cider mixture for 10 minutes. Cool slightly. Strain the cider mixture through the large strainer lined with cheesecloth. To serve: pour the cider into 8 Multi-Mugs cups; garnish each with an apple wedge, if desired. Makes 8 (8 ounce) servings.

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262 -- HOT COCOA MIX

1 lb. (9.6 oz.) Carnation dry milk

1/2 of an 11 oz. size of coffee-mate

2 c. Hershey's cocoa

3 1/2 to 4 1/2 c. sugar

Mix in large bowl with hands. Use approximately 1 1/2 tsp. per cup, add to boiling water.

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263 -- AUTUMN FROST PUNCH

1 c. water

1 pt. orange sherbet

2 cartons (8 oz. each) pineapple

yogurt

1/3 c. frozen concentrated orange

juice, softened

Soften sherbet and place in blender. Add yogurt, orange concentrate and water. Blend until smooth. Pour into serving cups. Yield: about 5 1-3 cups. (If you do not have blender, make in a large bowl using hand mixer.) If you wish, reserve part of sherbet to float on top of punch.

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264 -- HOT MULLED CRANBERRY ORANGE CUP

2 c. cranberry juice cocktail

1/3 c. sugar

8 whole cloves

1 (2 inch) cinnamon sticks

Peel from orange, cut into strips

3 c. orange juice

Cinnamon sticks (opt.)

In 2-quart saucepan stir together cranberry juice, sugar, cloves, 1 cinnamon stick and orange peel. Bring to boil. Reduce heat and simmer 10 minutes; strain. Stir in orange juice. Heat through but do not boil. Serve hot. Garnish with cinnamon sticks if desired. Makes 5 cups.

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265 -- ROASTED & SALTED NUTS

Spread shelled nuts, blanched or unblanched, in a shallow pan. Add from 1 teaspoon to 1 tablespoon of oil, butter or margarine per cup of nuts. Heat in a slow oven, 300 degrees for 25 to 30 minutes. Stir frequently. Spread on absorbent paper to cool. For salted nuts, sprinkle with salt while hot. OR, proceed as above, but heat in a heavy skillet over low heat, stirring until hot. Avoid overheating pecans, in particular, since the kernels darken after being removed from the fat. --FLAVORED NUTS:--

Follow recipe for roasted and salted nuts, but in place of salt, add your choice of other seasoning. Mix well and return to oven for 2 to 3 minutes. Stir often. Cool. GARLIC FLAVORED NUTS: For each cup of nuts, combine 1/2 teaspoon each of garlic salt and garlic powder. Other seasonings such as curry powder, chili powder also may be combined with seasoned salts and used to flavor nuts.

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266 -- MOCK CHAMPAGNE

1 c. sugar

1 c. water

1 c. unsweetened grapefruit juice

1/2 c. orange juice

1/3 c. grenadine syrup

Then chill. This is your punch base. Just before serving, add 2 (7 ounce) bottles of cold ginger ale. Serve in champagne glasses and when you taste it you'll wonder if someone spiked it.

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267 -- PEANUT BUTTER SANDWICH

2 slices bread

Jelly, any flavor to taste

Peanut butter to taste

Lay bread on counter. Smear peanut butter on 1 slice of bread to desired thickness. Lick knife. Put same knife in jelly jar. Get enough jelly on knife to spread other piece of bread. Slap 2 pieces of bread together (with gook on INSIDE of bread). Cut in 1/2 of 1/4 slices. Take a big bite --- ummmmm! This is especially nice when you use crunchy butter and to add a little zip -- a few raisins may be added. Serve with large glass or milk.

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268 -- WITCHES BREW PUNCH

20 c. water

1 lg. can frozen limeade

1 lg. can frozen lemonade

1 pkg. lemon-lime kool-aid

1 c.sugar (or 1 pkg. presweetened

lemon-lime kool-aid)

1/2 lg. can pineapple juice

1 lg. bottle ginger ale

Ice, crushed

Put all ingredients in large punch bowl. Drop dry ice into bowl for steaming affect. Can add cubes of lime sherbet.

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269 -- WILLIAMSBURG FRUIT PUNCH

1 qt. strong tea

1 c. lemon juice

2 c. orange juice

1 c. sugar

3/4 qt. cranberry or grape juice

1 qt. water

1 pt. ginger ale

Make tea from 4 tea bags or 6 teaspoons instant tea. Mix tea, fruit juices, sugar and chill. Just before serving, add ginger ale. Pour ice cubes in punch bowl. Serves 25 people.

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270 -- THE CAT'S WHISKERS PUNCH

1 qt. pineapple sherbet

2 (2 liter) bottles ginger ale

Half-fill punch bowl with ginger ale; add scoops of sherbet to fill the bowl. Make just before guests arrive.

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271 -- SPICED TEA

1 c. instant tea

1 c. Tang

1 c. sugar

1 tsp. cinnamon

1 lg. pkg. presweetened lemonade mix

1/4 tsp. cloves, powdered

Mix well and store in tightly covered container. Add 2 teaspoons to 1 teaspoons to 1 cup boiling water.

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272 -- WASSAIL

6 c. apple juice or cider

1 lg. can of pineapple juice

1/4 c. honey

2 tbsp. lemon juice

1 cinnamon stick

1/4 tsp. lemon rind

Mix all ingredients and cook on low heat until warm.

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11000%20RECIP...k/11000%20RECIPES%20%20Ultimate%20Cookbook%20eBook2/CRAFT_RECIPES.txt (6 of 21)08/06/2009 22:10:44

273 -- THE MAKING OF GOD'S CHILDREN

24 c. of God's love

12 c. of God's miracles

7 tbsp. of honest teaching

2 tsp. constructive Bible studying

time

5 c. of positive Christian behavior

Mix well and pour into any child at least once a day. Repeat for years (0-99) or until done.

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274 -- ROSE MILK SILK BATH

2 c. powdered milk

1/2 c. colloidal oatmeal

10 drops of oil or rose geranium

2 drops of peppermint oil

1/2 c. rose water

1 perfect rose in full bloom

Draw bath and slowly add powdered milk and colloidal oatmeal, swirl bath water as they dissolve. Under the running water add oils, swirling to combine. When bath is full, add rose water, drop petals from rose into water. Use rose scented soap.

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275 -- MARJORAM SAUSAGE PLUNGE BATH

1 oz. dried marjoram leaves

10 drops of oil of Eucalyptus

Cotton bath bag (sew a pretty wash

cloth in half across bottom &

side, tie top with ribbon)

10 drops of oil of beramot

10 drops of oil of lavender

3 drops of oil of cinnamon

Eucalyptus scented soap

Place dried marjoram and eucalyptus oil in bowl and mix thoroughly. Crush and fill bath bag 2/3 way full. Run extra hot bath and toss in bath bag. When bath is full and cooled enough to soak in, add other oils, swirl.

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276 -- GONE WITH THE WIND BATH

10 drops of oil of jasmine

10 drops of oil of wisteria

1/2 c. of rose water

Carnation soap

Florida water

Run water, adding oils and rose water. After bath splash body with Florida water.

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277 -- VICTORIAN POSEY BATH

6 drops of oil of rosemary

6 drops of oil of verbena

12 drops of oil of violet

6 drops of oil of rose geranium

Lavender scented soap

Rose scented talcum powder with an

oversized puff

--Bath oil suppliers: --

Belle Star 1-800-442-7827 Aubrey Organic Bath Oils 1-800-237-4270 Green Mountain Herbs Ltd. 1-800-525-2696 Self Care Catalog 1-800-345-3371

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278 -- A HAPPY HOME

4 c. of love

2 c. of loyalty

3 c. of forgiveness

1 c. of friendship

5 spoons of hope

2 spoons of tenderness

4 qts. of faith

1 barrel of laughter

Take love and loyalty, mix it thoroughly with faith. Blend it with tenderness, kindness and understanding and friendship and hope; sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings.

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279 -- HOMEMADE PLAY DOUGH

1 c. flour

1/2 c. salt

2 tsp. cream of tartar

1 c. water

2 tbsp. oil

10 drops food coloring

Stir over low heat until firm and lumpy. Remove from pan and let cool slightly. Knead until smooth. Keep in Tupperware or plastic wrap.

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280 -- HOMEMADE "SILLY PUTTY"

2 parts Elmer's white glue

1 part Sta-flo liquid starch

Mix ingredients well. It needs to dry a bit before it is workable. It may not work well on a humid day. Store in an airtight container. NOTE: If using Elmer's school glue instead of regular white it doesn't bounce or pick up pictures. Use on a smooth surface.

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281 -- CREATIVE CLAY

1 c. cornstarch

1 1/4 c. cold water

2 c. baking soda (1 lb.)

Stir starch and soda together. Mix in cold water and stir over heat until mixture has a consistency of mashed potatoes. Turn onto a plate and cover with a damp cloth until cool enough to handle. Then knead. Use immediately or store in an airtight container. This dough has a smooth consistency good for ornaments, modeling or pottery. Dries at room temperature in 3 days or oven at 200 degrees.

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282 -- PANTRY PLANT FOOD

1 tbsp. baking powder

1 tbsp. epsom salts

1/2 tbsp. household ammonia

Combine all ingredients and store in a sealed container. Do not use more often than every 4 to 6 weeks. For watering plants or the leafy ones will crowd you out and the flowering ones may bloom themselves to death.

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283 -- GLASS CLEANER

1/4 c. Dawn

1 c. alcohol

1 c. ammonia

Add all ingredients to a gallon container and add water to make a gallon of glass cleaner. Works great!

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284 -- BOLONEY SANDWICH

2 pieces of bread

Mayonnaise

Boloney

First, I go to the frigerator get boloney out get me some bread and mayonnaise, get me a knife and cut the boloney, put the mayonnaise on it, put it together and eat it up! 3 years old

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285 -- RECIPE FOR RAISIN BREAD

1 piece of bread with raisins on it

Cook for 3 hours at 300 degrees. Taste.

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286 -- HOW TO BAKE A CAKE

Preheat oven; get out bowl, spoons and ingredients. Grease pan, crack nuts. Remove 18 toy blocks and 1 toy fire truck from kitchen table. Measure 2 cups flour; remove Billy's hand from flour; wash flour off him. Measure 1 more cup of flour to replace flour on floor. Put flour, baking powder and salt in sifter. Get dust pan and brush up pieces of bowl which Billy knocked on the floor. Get another bowl. Answer the doorbell. Return to kitchen. Remove Billy's hands from bowl. Wash Billy. Get out egg. Answer telephone. Return. Take out greased pan. Remove 1 inch of salt from pan. Look for Billy. Get another pan and grease it. Answer telephone. Return to kitchen and find Billy; remove his hands from bowl; was shortening, etc., etc. off him. Take up greased pan and find 1 inch layer of nutshells in it. Head for Billy, who flees, knocking bowl off table. Wash kitchen floor. Wash off table. Wash down walls. Wash dishes. Turn off oven. Call the baker. Lie down!!!

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287 -- QUICK PIZZA

Call our local pizza parlor and order the pizza of your choice (the toppings you would like to have on your pizza). In the city, you can have your pizza delivered, in the country you will have to go and pick it up. When you get home, you set paper plates on the table, and serve the pizza right out of the box. Do not make the mistake of getting frozen pizza, they taste like you are eating cardboard!

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288 -- CHOCOLATE CHIP COOKIES

1 roll of frozen chocolate chip cookies

Cut up dough according to package directions and put on cookie sheet. Bake as directed. Other flavors of cookies are available at your nearest grocery store.

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289 -- HUSBAND PLEASIN' STEW

Lg. can beef stew

Open the can of beef stew. Pour the stew in a medium size pan and set on the stove, turn on the burner and heat stew until it is hot. (This next part is very important.) Make a little mess in the kitchen so it looks like you have worked real hard making the stew. Take your recipe for Whop Biscuit and make them. He will think you went to extra trouble to make him a real good meal. Set the table with bowls and spoons. Put the biscuits on a plate and butter them. Light some candles and put them on the table, turn on some music and then you are ready to call your husband to eat. He will think you went to a lot of trouble to serve him "Husband Pleasin' Stew".

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290 -- STEFIE SPECIAL

1 can beef-a-roni

This is Stefie's favorite. Open the can with the can opener. Empty the beef-a-roni in a pan, put it on the stove, turn on the burner. Let this cook, stirring constantly, for about 3-5 minutes. When it is nice and hot, it is ready. You then put it in a bowl, set the table, and let it cool a few minutes, it is now ready to eat. You can serve this with crackers of your choice. This recipe is good for cooking for one person. If you are cooking for two people, you might need two cans of Beef-a-roni.

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291 -- WHOP BISCUITS

1 can biscuits

This recipe is not very difficult. You get these in the refrigerator section of your grocery. When you get these home, preheat your oven to 450 degrees. Very gently pull the outer paper off the roll of biscuits. It will tear in a diagonal strips. You then WHOP the roll of biscuits on the edge of the counter or stove - the roll will pop open. Place the biscuits on a cookie sheet. Place this in the hot oven and bake 8-10 minutes. Take your pot-holders and take the cookie sheet out of the oven. Set it on a hot pad. Wait for the biscuits to cool so you can pick them up and not burn yourself. Add butter. Very good.

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292 -- COOKING WITH KIDS

What better way to spend time with your children than cooking. You can get your children involved with meal preparation from two years on up. They may want to try more foods if you get them interested early. Have two year olds start off by letting them play with your pots, pans, mixing and measuring spoons. They will pretend they are cooking and you can play along too. Around the ages of three to four is a good time to let children help set the table. They can have fun stirring or mixing cold foods. Let them use their hands to mix doughs, toss salads, make cookies, etc. Be sure to have them wash up first. Young children should never use the stove or sharp knives. Make sure you keep handles of hot pots and pans pushed back away from little hands. Remember: (1) Be patient; (2) Plan ahead-get ingredients out before starting to cook; (3) Don't expect the finished product to look exactly like you would if you were cooking; (4) It may be messy; (5) Cleaning up can be as fun as the preparation.

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293 -- CANDY CLAY (EDIBLE CLAY)

1 (18 oz.) jar of peanut butter

6 tbsp.of honey

1/2 c. of dried milk

Mix the peanut butter and honey. Add the dried milk until you get a consistency similar to clay. *If you want chocolate clay, add some cocoa. Children can make animals if you're studying about the creation or Noah's ark. After children have made their animals, let them eat their creations.

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294 -- PLAY DOUGH (NOT EDIBLE)

1 c. flour

1/2 c. salt

2 tsp. cream of tartar

1 c. water

1 tbsp. oil

Food coloring

Cook mixture over medium heat and stir constantly for about 3 minutes or until it forms a ball. Turn onto waxed paper and knead until smooth. Store in airtight container or ziplock bag. NOTE: Play dough works well for making many kinds of science displays.

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295 -- JELLO JIGGLERS GELATIN SNACK

2 1/2 c. boiling water

4 pkg. (4 serving size) or 2 pkg. (8

serving size) Jello gelatin, any

flavor

Kitchen Tools: measuring cup, mixing

bowl, mixing spoon, 13 x 9 inch

pan, metal spatula, fun shaped

cookie cutters

Stir boiling water into gelatin. Dissolve completely. Pour the mixture slowly into 13 x 9 inch pan. Refrigerate at least 3 hours. Jigglers will be firm after 1 hour but may be difficult to remove from pan. Dip bottom of pan in warm water for 15 seconds to loosen gelatin. Choose a fun shaped cookie cutter. Press the cutter into the Jello and then lift the cutter straight up. Use your fingers to remove jigglers from the pan. Let Mom help with a metal spatula.

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296 -- ASHLEYS FAVORITE POPCICLES

--LEMON-CICLES--

1 pkg. lemon instant pudding

2 1/2 c. water

Mix as directed on package and freeze. --FUDGE CICLES (A)--

1 pkg. instant chocolate pudding

2 1/2 c. milk

Mix as directed on package and freeze. --FUDGE CICLES (B)--

1 pkg. instant chocolate pudding

1/2 c. sugar

1/2 c. cream

2 c. milk

Mix as directed on package. Freeze. All pops can be frozen in popcicle holders or cups. NOTE: Jello or any juice will make great popcicles too! Makes 12.

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297 -- JELLO GELATIN DIXIE LOLLIPOPS

1 1/4 c. boiling water

2 pkg. (4 serving size) or 1 pkg. (8

serving size) Jello gelatin any

flavor

--TOOLS:--

Measuring cup

4 (5 oz.) dixie Kitchen cups

6 plastic straws, cut in half

Mixing bowl

Mixing spoon

Stir boiling water into gelatin. Dissolve completely let stand to cool for 15 minutes. Pour into paper cups. Refrigerate at least 3 hours. Carefully peel off the paper cups. Have Mom use a knife to cut each gelatin cup horizontally into 3 round slices. Push a straw into each gelatin circle to create a jiggly lollipop. Servings: Makes 12 pops.

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298 -- COOKIE DUNK PUDDING

2 c. cold milk

1 pkg. (4 serving size) Jello instant

pudding any flavor

20 to 30 miniature cookies

--TOOLS:--

Measuring cup

4 dessert dishes

A leakproof 1 1/2 quart container

Pour milk into a leak proof container. Add the pudding mix. Cover tightly shake the container holding the top, up and down very fast for at least 45 seconds. Spoon half of the pudding into 4 dessert dishes. Stand 4 to 6 cookies along the sides of the dish. Top with remaining pudding. Serve immediately or refrigerate until ready to serve. Decorate the toop with more cookies. Servings: makes 4 individual cups.

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299 -- INSTANT BANANA PUDDING

1/2 sm. banana

3 tbsp. applesauce

1 tsp. plain yogurt

Mash banana. Add applesauce. Stir in yogurt. Eat! instant goodness. Serves 1. NOTE: Use a very ripe banana.

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300 -- INITIAL CRACKERS

1/2 c. flour

1/8 tsp. garlic salt

2 tbsp. sesame seeds

3 tbsp. cold butter

2 tbsp. ice water

Mix flour, garlic salt and sesame seeds. Cut in butter until crumbly. Sprinkle ice water.r Mix to form a ball. Roll skinny snakes. Form your initials. Flatten a bit on ungreased cookie sheet. Bake 15 minutes at 350 degrees. NOTE: It's cheaper to buy sesame seeds in bulk at a health food store.

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301 -- NUTTY NUMBERS

1/2 c. soft butter

1 c. flour

1/4 c. honey

1 c. wheat germ

Mix ingredients shape into numbers. Cover with chopped nuts. Gently press. Bake at 350 degrees for 10 minutes. Eat! Nice'n Nutty. NOTE: To form numbers, roll "snakes" use a large number written on paper an covered with wax paper as a guide.

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302 -- MONSTER TOAST

Pour small amount of milk in small cups add a different color of food coloring in each one. Paint a monster on bread. Toast. Butter lightly,not to cover monster. Munch your monster.

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303 -- SOFT PRETZELS

1 pkg. yeast

4 c. flour

1 1/2 c. warm water

1 tbsp. sugar

1 tsp. salt

1 egg, beaten

Coarse salt

Mix yeast, water, sugar and salt in a bowl. Stir in flour. Dump dough onto table and knead until smooth. Cut off lumps and make into ropes to shape. Place on cookie sheet. Brush with egg and sprinkle with coarse salt. Bake at 425 degrees for 12 to 15 minutes.

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304 -- YUMMERS

6 tsp. cheese, grated

2 tbsp. butter

10 tsp. flour

10 tsp. rice Krispies

Form into little balls. Bake at 375 degrees for 10 minutes. Yummy! NOTE: This recipe is named after the storybook Yummers by James Marshall. Try a different crunchy cereal in place of rice krispies. Choose one with very little sugar in it.

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305 -- HEART TO HEART PEANUT BUTTER AND JELLY COOKIES

1/2 c. margarine

1/4 c. shortening

3/4 c. peanut butter

1 egg

1 c. sugar

1 tsp. vanilla

3 c. flour

2 tbsp. milk

1 sm. jar raspberry jam

Beat margarine, shortening and peanut butter together. Add egg and beat well. Add sugar, vanilla and flour with milk. Chill 2 hours or more. Roll dough on lightly floured board to 1/4 inch thickness. Cut out heart shapes with cookie cutters. Place on a lightly greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes (until slightly browned). Remove to cooling rack. Spread Jam on each cookie (1 teaspoon) and cover with another cookie for the peanut butter and jelly sandwich effect. NOTE: You might like to try different jams.

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306 -- PEANUT BUTTER BALLS

1/2 c. peanut butter

2 1/2 tbsp. nonfat dry milk

2 tbsp. raisins

2 tbsp. honey

1/4 c. coconut

Sesame seeds

Mix ingredients form into balls. Roll in sesame seeds. Eat. NOTE: sesame seeds are cheaper in bulk at a health food store you can get unsweetened coconut there too.

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307 -- ANTS ON A LOG

Celery stalks

Peanut butter

Raisins

Fill celery stalks with peanut butter and put raisins in a line on top of peanut butter. They look like ants or a log. Kids love them.

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308 -- EGG BOATS

Peel hard boiled eggs. Cut in half. Remove yolk. Mix with mayonnaise, salt and pepper. Cut 2 paper triangles. Tape them to toothpicks. Put yolk mixture and sails into egg halves. Sail it into your mouth. Makes 2 boats.

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309 -- TUNA TREATS

1 egg

1/2 can tuna

1/2 slice bread, crumbled

4 tbsp. peas (fresh or frozen)

1/4 c. grated cheese

Butter

Mix egg, tuna, bread, peas. Press into 6 buttered muffin tins. Sprinkle grated cheese on top. Dot with butter. Bake at 350 degrees for 15 minutes. Eat! Tops! Double the recipe for 6 lunch size tuna treats.

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310 -- VEGGIE BITES

1/3 c. margarine, melted

1 egg

2 tsp. water

1/2 c. flour

2 c. fresh vegetables (broccoli

flowerets or cauliflowerts, 1/4

inch carrot

slices, 1/2 inch zucchini slices, 1/2

inch strips green or red pepper)

Heat oven to 450 degrees. Brush bottom of 13 x 9 x 2 inch pan with 1 tablespoon of melted margarine. Beat egg and water with a fork in a shallow dish. Put flour in another shallow dish. Dip 1/4 of the vegetables into the egg mixture. Remove 1 piece at a time with a slotted spoon or fork. roll in flour to coat. Place in pan. Repeat with remaining vegetables. Pour remaining margarine carefully over each vegetable piece. Bake uncovered turning once, until crisp tender and golden brown 10 to 12 minutes. Sprinkle with some Parmesan cheese if desired. Makes 2 cups.

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311 -- QUICK KABOBS

Bananas, cut

Apple, cut

Melon, cut

Cheese, cut

Put on skewer. Dip in orange juice. Then roll in coconut. Eat. Make "favorite kabobs" with your favorite fruit and cheese. Serves 8 to 10.

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312 -- SUNSHINE SALAD

1/2 carton plain yogurt

1 tsp. honey

Pineapples slices

Mix and put: 1 slice pineapple in each dish

1 tbsp. yogurt mixture in the middle

Eat the sunshine. You can use any flavor yogurt you like in center of pineapple. Serves 8.

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313 -- RAISIN ENERGY SNACK

2 tsp. raisins

Put in a bowl. Add: 1 tsp. peanuts

1 tsp. sunflower seeds

1 tsp. coconut

1 tsp. carob chips

Mix. Eat now or on a bike. Serve 1.

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314 -- YOGURT AND GRANOLA

1 c. plain, lemon or vanilla yogurt

1/4 c. granola (any flavor)

1/4 c. strawberries

Mix all ingredients in cereal bowl and enjoy!

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315 -- PLAY - DOH

3 c. water

1 tbsp. cooking oil

4 c. flour

1 c. salt

1 tbsp. alum

Bring water to a boil. Add cooking oil. Turn off heat, then stir in flour, salt and alum. Knead to desired consistency.

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316 -- KOOL KLAY

2 1/2 c. flour

1 tbsp. alum

3 tbsp. cooking oil

1/2 c. salt

2 pkgs. unsweetened Kool Aid

2 c. boiling water

Mix all dry ingredients together. Add oil and water. Stir quickly, mixing well. When clay cools, knead it until it is soft and pliable. Kids like the feel, smell and color of Kool Klay, but it is NOT edible!

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317 -- FACE PAINT

--UTENSILS:--

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Small plastic bowl

Teaspoon

--INGREDIENTS:--

1 tsp. cornstarch

1/2 tsp. water

1/2 tsp. cold cream

2 drops food coloring of your choice

In a small mixing bowl stir in all the above ingredients. Make sure they are all mixed well. Now you are ready for lots of fun, see how creative you can be.

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318 -- SILLY PUTTY

2 c. glue (Elmers)

1 c. Sta Flo starch

Mix well, keep in plastic container. When playing with, kids should use plastic smocks to keep off of clothes.

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319 -- CINNAMON ORNAMENTS

1 c. cinnamon

1 tbsp. ground cloves

1 tbsp. nutmeg

1 c. applesauce

2 tbsp. white glue

Mix and roll like cookie dough. Add extra applesauce if necessary. Cut with cookie cutters. Lay on wax paper to air dry for 2 to 3 days. Use straw to poke a hole while wet if want to string. Makes 25 to 30 ornaments.

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320 -- HOMEMADE FACE PAINT

1 tsp. cornstarch

1/2 tsp. water

1/2 tsp. cold cream

Food coloring (variety of colors)

Sm. containers (one for each color

paint)

Sm. paintbrush

Stir together the cornstarch and cold cream until well blended. Add water and stir. Add food coloring, one drop at a time until you get the desired color. Experiment with different colors. Pain on with a paint brush. Store in covered containers.

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321 -- MODELING DOUGH

1 c. flour

1 tbsp. oil

1 tsp. cream of tartar

1 c. water

1/2 c. salt

Food coloring

Mix ingredients in a pan. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Model different colors of clay into any shape you can image. Not edible. Can be used over and over again. Keeps 3 months unrefrigerated.

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322 -- HALLOWEEN FACE PAINT

Cornstarch

Food coloring

Shortening (Crisco)

Mix together and paint face.

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323 -- FINGER PAINT

3 tbsp. sugar

2 c. cold water

1/2 c. cornstarch

Food coloring

Mix sugar and cornstarch and add water. Cook over low heat, stirring constantly until well blended. Can be divided and add different colors. Store in a covered container.

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324 -- SILLY PUTTY

1/2 c. liquid starch

1/4 c. white glue

1/4 tsp. salt

Mix starch and salt. Add glue and beat well. Pour into colander and let sit for 10 minutes. Knead well.

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325 -- SILLY PUTTY

Elmers glue, regular

Liquid starch

Food colorings

Pour a medium bottle of Elmers glue into a plastic tub. Add a few drops of the desired food coloring. Slowly add starch, mixing as you pour. As substance begins to get "stringy" stop adding starch. Mix until all the starch is absorbed. Begin adding starch as before until a putty like substance is formed. Putty will begin to pull away from the sides of the bowl. Work putty until it is no longer sticking to your hands. If putty begins sticking to your child's hands, pour a little starch onto their hands and then let them play with it. This can be stored in a lidded plastic container and used several times. The putty can stick to clothing, so have your child wear a smock. If it does become stuck on clothes, just soak in warm water to remove.

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326 -- SILLY PUTTY

2 c. Elmers School glue

1 c. liquid starch

Mix together until ball forms. Silly Putty will be wet and slimmy at first as children play with it, the wetness will mix into the glue. *Note: Silly Putty will stick to clothing, carpet etc. Encourage children to push sleeves up and play with it at a table. *It does launder out clothes.

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327 -- FINGER PAINTS

3 tbsp. sugar

1/2 c. cornstarch

2 c. water (cold)

Food coloring

Dish detergent

Mix sugar and cornstarch together in a saucepan. Add cold water and stir completely. Cook over low heat, stirring constantly about 5 minutes. Cool, then divide into 4 cups or bowls. Add food coloring and a drop of detergent to each bowl.

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328 -- CINNAMON ORNAMENTS

10 tbsp. applesauce

4 oz. cinnamon

Mix together. Split dough in half, roll out. Use cinnamon to keep from sticking. Cut out shapes with cookie cutters. Bake at 200 degrees for 1 hour.

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329 -- CINNAMON ORNAMENTS

1 lg. bottle ground cinnamon

3/4 c. applesauce

No baking and simple for kids. Combine ground cinnamon with applesauce to form a stiff dough. Roll out dough to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon. Let air dry several days. Makes 12 ornaments.

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330 -- PLAY - DO

1 c. flour

1 c. warm water

1/2 c. salt

2 tsp. cream of tartar

1 tbsp. vegetable oil

Any color food coloring (uses 1/2

bottle per batch, little bottles)

In medium bow, mix dry ingredients. In medium saucepan, stir water, oil and food coloring together. Slowly add dry mixture, stirring well. Cook over low heat, stirring constantly until mixture pulls away from pan and balls up (2 to 3 minutes). Take pan away from heat right away. Cool slightly, knead, and put in ziploc bag. Between uses store in ziploc in refrigerator. Keeps up to 3 to 6 months. Does not stain hands or clothes.

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331 -- SILLY PUTTY

Mix well: 2 parts white glue (Elmers)

1 part Sta-Flo liquid starch

It needs to dry a little before it is "workable". It may not work well on a humid day. Store in airtight container. Note: If you use Elmers School Glue instead of regular white it doesn't bounce or pick up pictures, but it makes a gooey delight your kids will love. Use on a smooth surface.

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332 -- PEANUT BUTTER PUTTY

1 c. peanut butter

1 1/4 c. dry milk

1 c. white Karo

1 1/4 c. powdered sugar

Mix until creamy. Kids love to mold and shape; just like Play Doh, then they can eat the finished products.

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333 -- SILLY PUTTY

1 small paper cup

Liquid starch

2 oz. white liquid glue

Food coloring (opt.)

Fill small paper cup 1/2 way full of liquid starch. Add about 2 ounces of white liquid glue. Stir with finger for about 30 seconds. Pour off liquid starch. Use finger to keep working the clump of silly putty. Work until not really wet and messy. Then work in palms until it gets to a good dough texture. Store in a plastic bag.

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334 -- RAINBOW FINGER PAINTS

1/2 c. cornstarch

3 c. cold water, divided

Food coloring (red, yellow, green or

blue)

In a large bowl, place cornstarch and blend in 1 cup water. Add remaining water. Microwave on high 8-9 minutes or until thickened, stirring every 2 minutes. Pour 1/2 cup thickened mixture into each of six small bowls. Add desired food coloring. Cool.

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335 -- SCENTED PLAY DO

1 c. flour

1/3 c. salt

1/3 - 1/2 c. water

Don't let it get sticky. Add a few drops of flavored extract and a few drops of food coloring. Mix in order. Then have fun!

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336 -- AIR FRESHENING ORNAMENTS

1 (8 oz.) bottle of cinnamon

1 can of applesauce

Cookie cutters of choice

1 rolling pin

1 sm. straw

Cookie rack

Ribbon of your choice

Mix the cinnamon and applesauce together in a large mixing bowl to form a dough. Next take rolling pin and flatten out the dough to about 1/4 inch thick. Then use the cookie cutters of your choice to make wonderful designs for your family and friends. Small straw and make a small hole at desired place to put ribbon through. Place your cut out designs on cookie rack to dry several days. When completely dry thread ribbon through.

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337 -- BUBBLE - BLOWING FUN

1/4 c. Dawn dish detergent, liquid

2 1/2 c. water

1 tsp. glycerin

Combine the 3 items. Use funnels, spools, berry baskets, bubble pipes and rings, colanders, etc. to make the bubbles. Go outside on a breezy day and have fun!

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338 -- BUBBLE RECIPE

2 c. Joy dishwashing detergent

6 c. water

3/4 c. Karo light corn syrup

Mix together, shake well. Pour into flat pan if using large bubble wand. Go out in Grandma's yard and blow fun bubbles.

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339 -- FINGER PAINTS (NON-EDIBLE)

3 tbsp. sugar

1/2 c. cornstarch

2 c. cold water

Few drops food coloring

Mix sugar and cornstarch; add water. Cook over low heat, stirring constantly, until well blended. Divide mixture into 4 or 5 portions and add a different color food coloring to each, plus a pinch of detergent. The latter facilitates cleaning up.

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340 -- FINGER PAINTS

3 tbsp. sugar

1/2 c. cornstarch

2 c. cold water

Food coloring

Mix the first two ingredients and then add the water. Cook over a low heat, stirring constantly until well blended. Divide the mixture into 4 or 5 portions and add a different food coloring to each, plus a pinch detergent. VARIATIONS: Just beat warm water into Lux or Ivory Flakes until consistency desired and add paint or food coloring. If you don't wish to go to the trouble to mix finger paints, add a drop of food coloring to aerosol shaving soap.

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341 -- CINNAMON ORNAMENTS

3/4 c. ground cinnamon

1 tbsp. ground allspice

2 tbsp. ground cloves

1 tbsp. ground nutmeg

Mix above 4 ingredients. Stir in one cup of applesauce. Roll out 1/4" thick and cut with cookie cutter. Poke hole with big needle. Let dry 4 to 5 days (on wire rack works well). 18 to 20 shapes.

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342 -- KOOL AID MODELING DOUGH

1 c. all purpose flour

1/4 c. salt

2 tbsp. cream of tartar

1 env. Kool Aid unsweetened soft

drink mix, any flavor

1 c. water

1 tbsp. vegetable oil

Mix flour, salt, cream of tartar and soft drink mix in medium saucepan. Stir in water and oil. Stir over medium heat 3 to 5 minutes until mixture forms a ball in the center of the pan. Remove to floured surface and knead for 1 minute. Store in plastic bag or air tight container in refrigerator.

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343 -- FINGER PAINTS

3 tbsp. sugar

1/2 c. cornstarch

2 c. cold water

Mix sugar and cornstarch. Add cold water and cook over low heat, stirring constantly until well blended. Add colorings.

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344 -- BUBBLE - BLOWING FUN

1/4 c. Dawn dish detergent, liquid

2 1/2 c. water

1 tsp. glycerin

Combine the 3 items. Use funnels, spools, berry baskets, bubble pipes and rings, colanders, etc. to make the bubbles. Go outside on a breezy day and have fun!

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345 -- BUBBLE RECIPE

2 c. Joy dishwashing detergent

6 c. water

3/4 c. Karo light corn syrup

Mix together, shake well. Pour into flat pan if using large bubble wand. Go out in Grandma's yard and blow fun bubbles.

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346 -- CINNAMON ORNAMENTS

Mix 3/4 cup applesauce and 1 (4.12 oz.) bottle ground cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon. Carefully put on rack to dry by air for several days, turning occasionally. Makes 12 sweet smelling ornaments. Decorate with tube paints and glitter. No baking and simple for kids!

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347 -- FINGER PAINT

3 tbsp. sugar

1/2 c. cornstarch

2 c. cold water

Food coloring

Mix the first 2 ingredients, add water. Cook over low heat, stirring constantly until well blended. Divide mixture into 4 to 5 portions and color each portion. A little addition of detergent makes cleanup easier.

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348 -- SILLY PUTTY

Sta-flo liquid starch

Elmer's glue

Put equal amounts of each in a bowl. Mix together with hands. Soon the glue will thicken. Add more starch, if needed. Glue will take the shape of silly putty. Remove from remaining starch, keep in airtight container when not in use.

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349 -- NO COOK FUN DOUGH

3/4 c. flour

1/2 c. salt

2 tsp. powdered alum

1/3 c. water

1 tbsp. cooking oil

1/2 tsp. food coloring

Stir together flour, salt and alum. Combine water, oil and food coloring. Add to flour mixture and mix well. Knead well to form smooth balls. Makes 1 cup. Lacee Minke's Grandmother

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350 -- CINNAMON ORNAMENTS

1 c. cinnamon

3/4 c. applesauce

Combine 1 cup cinnamon with 3/4 cup applesauce to form a stiff dough (adding additional applesauce if necessary). Roll out dough - 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon (optional). Carefully place on wire rack to dry. Let air dry for several days, turning over occasionally. Makes 12 sweet smelling ornaments.

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351 -- BUBBLE SOLUTION

2 c. Joy dishwashing liquid

6 c. water

3/4 c. white karo syrup

Mix all ingredients together and stir well. Let set for 4 hours. Store in refrigerator. Let solution come to room temperature before using. Don't stir solution.

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352 -- FINGERPAINT

3 tbsp. sugar

1/2 c. cornstarch

2 c. cold water

Food coloring

Cook over low heat until it thickens and becomes a fingerpaint. Add a pinch of dishwashing detergent for easier clean-up.

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353 -- PLAY GOOP

1 1/2 c. cornstarch

2 c. baking soda (1 lb. box)

1 1/2 c. water

Food coloring

Mix no cooking.

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354 -- CINNAMON ORNAMENTS

3/4 c. cinnamon

1 tbsp. allspice

2 tbsp. ground cloves

1 tbsp. nutmeg

1 to 2 c. applesauce

Combine spices, add 1 cup applesauce. Mix well, add more applesauce - if needed - to make dough. Roll out to 1/4 inch thickness on ungreased cookie sheet. Cut out with cookie cutters, pull away excess and unroll as necessary. Make holes for hanging and let dry, uncovered 4 to 5 days. (You may want to use some cinnamon like flour to roll out the dough.)

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355 -- ULTIMATE BUBBLE SOLUTION

3 c. Joy (the brand is important)

6 c. water

3/4 c. clear corn syrup

1 tbsp. glycerine (optional)

Mix. Use with bubble sticks outside for loads of fun. I enjoy making the giant bubbles as much as the kids do.

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356 -- HOMEMADE PAINT

1/4 c. vinegar

1/4 c. cornstarch

Food coloring

Mix and shake. Store in airtight container in refrigerator.

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357 -- CREATIVE DOUGH

1 c. flour

2 tsp. cream of tartar

1/2 tsp. salt

1 c. water

1 tbsp. vegetable oil

1 tsp. vanilla, if desired

Food coloring

Cook all ingredients in 1 1/2 quart saucepan over medium heat, stirring vigorously until mixture forms a ball. Remove dough from saucepan and let stand on counter 5 minutes. Knead dough about 30 seconds or until smooth and blended. Cool completely. Store in airtight container in refrigerator. NOTE: Use as many drops of food coloring you need for desired color. (Your kids will have hours of fun and this is easier to clean up than playdoh.)

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358 -- SALT DOUGH

2 c. table salt

2/3 c. water

1 c. cornstarch

1/2 c. water

Water colors

Clear shellac

Mix salt and 2/3 cup water in saucepan. Stir about 4 minutes over low heat. Remove from heat. In another pan, mix cornstarch with 1/2 cup water. Immediately add to hot salt mixture. Stir to stiff dough consistency. Turn out on board and knead to form smooth pliable mass. Mold fruit shapes (or whatever). To make fruit ring, assemble fruit in circle on cardboard. Slip bent paper clips into each piece, circling into one unit. Let shapes dry for about a week until rock-like. Paint with water colors. Dry then apply 2 or more coats of shellac.

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359 -- PLAY - DOUGH

1 c. flour

1/2 c. salt

2 tsp. cream of tartar

2 tbsp. salad oil

1 c. water

Food coloring

Mix all ingredients in saucepan. Heat (on medium) until it thickens and leaves sides of pan. Take out and roll into smooth ball. Store in tightly covered container.

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360 -- FINGER PAINT

3 tbsp. sugar

1/2 c. cornstarch

2 c. cold water

Food coloring

Liquid soap

Mix all ingredients except food coloring in saucepan. Cook on low for 5 minutes. Cool. Add a few drops of food coloring and 1 or 2 drops of liquid soap. Paint on freezer paper (waxed side).

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361 -- FACE PAINT

1 tsp. cornstarch

1/2 tsp. cold cream

1/2 tsp. water

Food coloring

Mix first 3 ingredients. Add food coloring for desired color. Paint face - easy to wash off.

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362 -- SPICE ORNAMENTS

3/4 c. ground cinnamon

1 tbsp. allspice

2 tbsp. ground clove

1 tbsp. ground nutmeg

1 c. natural applesauce

Mix all spices into applesauce, blend until mixture becomes like play-dough. Roll dough onto a non-stick surface about 1 inch thick. Cut shapes with your favorite cookie cutter(s) and let dry 3 to 5 days.

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363 -- FINGER PAINTS

3 tbsp. sugar

1/2 c. cornstarch

2 c. cold water

Food coloring

Mix the first 2 ingredients and then add the water. Cook over low heat, stirring constantly, until well blended. Divide the mixture into 4 or 5 portions and add a different food coloring to each, plus a pinch of detergent. The latter facilitates cleaning up.

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364 -- FACE PAINT

1 tsp. cornstarch

1/2 tsp. water

1/2 tsp. cold cream

A couple of drops food coloring

Muffin tin

In each cup of muffin tin, mix 1 teaspoon cornstarch, 1/2 teaspoon water, 1/2 teaspoon cold cream and a couple drops of food coloring - a different color for each cup. Stir and you're ready to paint faces.

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365 -- FINGER PAINT

3 tbsp. sugar

1/2 c. cornstarch

2 c. water

Food coloring

Dish detergent

4 plastic or paper cups

Mix the sugar and cornstarch together in the saucepan. Then add the water and mix a little more. Cook over medium heat, stirring all the time. The mixture should start to boil, then thicken. Takes about 5 minutes. Remove from stove, cool and pour into the plastic or paper cups. Be careful with food coloring, since it can stain, but add a little of it in each cup then add a drop of detergent.

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366 -- DOUGH ORNAMENTS

2 c. flour

1/2 c. salt

1 c. water

Mix all together, adding more flour if needed. Cut shapes with cookie cutters or make your own shapes. Bake at 200 degrees for 30 minutes, longer for larger ornaments. Paint with acrylic paints. If you wish to hang your ornaments, use a straw to make a hole before baking.

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367 -- FRIED DOUGH

1 c. flour

1 tsp. baking powder

1 tbsp. sugar

1/4 tsp. salt

1 tbsp. shortening

1/3 c. milk

Mix dry ingredients in large bowl. Blend in shortening with pastry blender. Stir in milk with a fork until soft dough is formed. On lightly floured surface, knead dough 2 or 3 times. Pat smooth to 1/2 inch thickness. Cut into fourths with a floured knife. Place two at a time into the fryelator, turning often once they reach the top to brown evenly. Cook for 4-5 minutes. Drain on paper towels. You may sprinkle with cinnamon, confectioners' sugar or butter. Sit and eat.

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368 -- FINGER PAINT OR CRAFT COLORS

1/2 c. cornstarch

1 c. cold water

1 env. unflavored gelatin

2 c. hot water

1/2 c. mild soap flakes or detergent

Rit dye

Combine cornstarch and 3/4 cup of the cold water in a medium size saucepan; soak gelatin in remaining 1/4 cup cold water. Stir in hot water to starch mixture and cook over medium heat until mixture comes to a boil and is smooth, stirring constantly. Remove from heat; blend in softened gelatin. Add soap or detergent and stir until soap or detergent is thoroughly dissolved. Makes about 3 loaves. Ntoe: If Liquid Rit is to be used, increase cornstarch ot 3/4 cup. Divide into portions in jars or bowls. Stir in about 1 teaspoon Rit powder or 1 tablespoon Rit Liquid Dye for every cup of mixture. If not using immediately, cover tightly for storage. Recipe may be multiplied. In preparation finger painting sets, it is suggested that scarlet, yellow and royal blue, plus black and brow Rit dye be selected. Orange, kelly green and fuschia may be added for larger sets. For white, mix in white tempera powder. Use glazed shelf paper.

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

369 -- PAPER MACHE

Niagra instant laundry starch

Cold water

Tissue paper, facial tissue,

newspaper, string, cotton, etc.

Make a paste by mixing equal parts of Niagra instant laundry starch and cold water until starch is dissolved. Let stand a few minutes to thicken. Dip in desired materials. Shape as desired, molding over balloon, wire or cardboard frame for interesting forms. Allow to thoroughly dry on waxed paper for rigid finished objects. Drying time varies depending on object size. Allow 2-3 days for hats or balloon decorations.

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370 -- FINGER PAINT

3 tbsp. sugar

1/2 c. cornstarch

2 c. water

Food coloring

Mix first and second ingredients, then add water. Cook over low heat and stir until well blended. Divide into 4 or 5 portions and add colors plus a pinch of detergent.

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371 -- CINNAMON ORNAMENTS

Cinnamon ornaments are simple for kids to make, no baking required, and they add a sweet smell to the Christmas tree. Mix 3/4 c. of applesauce with one (4.12 oz) bottle of ground cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make a hole for the ribbon. Carefully put cookies on rack to dry. Let air dry several days, turning occasionally. Makes 12 ornaments.

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

372 -- CINNAMON ORNAMENTS

1 c. cinnamon

1 c. applesauce

Mix equal parts cinnamon and applesauce, stir and knead until doughy. If it is too wet, add a little flour. Roll out thinly, cut shapes. Be sure to poke a tiny hole at the top of your shape for threading a loop through. Lay shapes flat on a screen or rack to air dry. When dry, you may push thread or wire through the hole for a hanger. Use as Christmas tree ornaments or closet air fresheners. They smell great! No, they do not get moldy; but handle carefully because they do break.

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373 -- FINGER PAINTS

3 tbsp. sugar

1/2 c. cornstarch

2 c. cold water

Food coloring, several colors

Liquid dish detergent

Mix 3 tablespoons sugar and 1/2 cup cornstarch together in a medium saucepan over low heat. Add 2 cups cold water and continue stirring until the mixture is thick. Remove from heat and divide the mixture up into four or five portions. Use a muffin tin or small cups or empty yogurt containers. Add a drop or two of food coloring and a drop of detergent to each portion. Stir and let cool. Freezer paper makes excellent finger painting paper. You may keep the leftover paints, covered tightly, in the refrigerator.

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374 -- PLAY - DO

1 c. flour

1/2 c. salt

2 tsp. cream of tartar

1 c. water

1 tbsp. cooking oil

Several drops food coloring (any

color)

Boil water, add food coloring and oil. In separate bowl, mix dry ingredients. Then add them to boiling water and stir fast with plastic spoon. Take off stove; as soon as possible, use hands to mix well. Store in airtight container.

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375 -- FUNNY FINGER PAINT

1 pkg. of your favorite flavor instant

pudding made according to directions

1 cookie sheet or freezer paper

Round up the kids, give them aprons or old clothes. Give them each a cookie sheet or freezer paper. Add a few tablespoons of pudding and let the kids "finger paint." They can lick their fingers and enjoy for a long play time.

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376 -- SNOWFLAKE FROSTING ORNAMENTS

1 c. powdered sugar

1 egg white

1/8 tsp. cream of tartar

1/4 tsp. vanilla

Beat egg white, sugar and cream of tartar until very thick. Beat in vanilla. Spoon frosting into cake decorator bag. (Size of hole in tip determines the thickness of the snowflake.) Draw a snowflake design the size you want on a piece of paper with a small dark, felt tip pen. Place the pattern under a sheet of wax paper. Squeeze frosting onto the waxed paper, following the lines of the design. Let harden overnight, then gently remove the waxed paper backing. Attach a loop of dark thread for hanging.

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377 -- FUN WITH COLOR

Holidays and everyday are more fun with color! Color your food for kids, they love it. --ST. PATRICK'S--

Green mashed potatoes

Green tapioca pudding or vanilla

Green cauliflower

Green 7 UP

Green milk (yummy)

Black and orange colors. The bathtub have candles and spooky music (to sit the little ghouls in to serve Hiem newts and toads, etc!!) Black potatoes

Orange potatoes

Black 7 UP

Orange sherbet mixed with black

vanilla YUM!

You get great Halloween.

Use baking coloring pastes for widest variety of colors and deepest brightest hues. A toothpick tipped with paste will deeply color anything. To decorate cakes buy a piece of window screening or use a tea strainer lay color on wire mesh and use a new toothbrush to brush screen to spatter. Cover over doilies, designs, etc. then remove and you have beautiful silhouettes on your cake etc. --CHRISTMAS--

Red jello with limegreen whipped cream

Red and green 7 Up or Sprite

Mashed potatoes with red striped into them, looks like candy cane. Vanilla cake made with red and green dropped in and slightly swirled. Have wild creative fun!

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

378 -- FINGER PAINTS

1/2 c. cornstarch

2 c. hot water

Food coloring

1 c. cold water

1/2 c. soap flakes or detergent

1 env. Knox gelatin

Combine cornstarch and 3/4 cup cold water. Soak gelatin in remaining cold water. Stir hot water slowly into cornstarch mixture. Cook and stir over medium heat until mixture boils and is clear. Remove from heat, blend in softened gelatin. Stir in soap flakes or detergent until dissolved. Cool mixture, then divide into ajar for each color. Stir food color into mixture in each jar. Cover jars to store. Use a coated paper such as shelf paper.

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379 -- HOMEMADE FACE PAINT

1 tsp. cornstarch

1/2 tsp. cold cream

1/2 tsp. water

Food coloring (variety of colors)

Stir together the cornstarch and cold cream, until well blended. Add water and stir. Add food coloring, one drop at a time until you get the desired color. Paint designs on faces with a small paintbrush. Remove with soap and water. The face paint may be stored in covered yogurt containers. Alison Mejeur

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380 -- CINNAMON ORNAMENTS

3/4 - 1 c. applesauce

1 (4.12 oz.) bottle ground cinnamon

Mix together to form a stiff dough. Roll out 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon, carefully put on rack to dry. Let air dry for several days, turning occasionally. Makes 12 sweet smelling ornaments. Accounting/Main Office

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381 -- CINNAMON ORNAMENTS

3/4 c. ground cinnamon

1 tbsp. allspice

2 tbsp. cloves

2 tbsp. nutmeg

1 c. applesauce

Mix all together, knead like dough. Roll out (use wax paper). Dough will be stiff. Cut into designs or use cookie cutters - punch hole in top of each one with a straw. Place on a cookie sheet, let dry 4 or 5 days. Put wire of ribbon through hole. Smells wonderful for holidays.

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382 -- CINNAMON ORNAMENTS (NOT EDIBLE)

3/4 c. ground cinnamon

1 tbsp. allspice

2 tbsp. ground cloves

1 tbsp. ground nutmeg

1 c. applesauce

Combine all 4 spices and blend. Mix with applesauce. Knead until smooth. Sprinkle with ground cinnamon and roll out to desired thickness. Cut out shapes with cookie cutters and attach string, if desired for hanging. Place on waxed paper to dry for 5-7 days. Turn over periodically. Store in tins or sealed jars.

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383 -- HOMEMADE BUBBLE BATH

2 c. baby oil

2 tbsp. shampoo

Several drops of favorite perfume

Mix thoroughly pour in bath. Great gift idea.

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384 -- PLAYING DOUGH

1 c. white flour

1/2 c. salt

2 tbsp. vegetable oil

1 tsp. alum (available at drugstores)

1/3 c. water

Food coloring

Mix flour, salt, oil and alum. Add 6 drops food coloring to water, add 2 to 4 more if not dark enough. Add colored water to other ingredients slowly. Knead into dough.

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385 -- PAINT AND VARNISH REMOVER

Mix thoroughly 1 cup Borax, 1 cup ammonia, and 1 cup Sal soda and 2 cups water. Brush on woodwork or furniture, let stand a few minutes and wipe with warm water and steel wool. Will work on most old paints and varnishes.

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386 -- MODELING DOUGH

For children to play with. 1 c. flour

1 c. water

1 tbsp. oil

1/2 c. salt

1 tsp. cream of tartar

Food coloring

Mix ingredients in a pan. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Model different colors of clay into shape you can imagine. NOT EDIBLE. Can be used over and over again. Keeps 3 months unrefrigerated.

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387 -- FINGERPAINTS

1/2 c. cornstarch

1 c. cold water

1 env. unflavored gelatine

2 c. hot water

1/2 c. soap flakes or detergent

Pure food colors, Tempura paint or

all-purpose dye

Combine cornstarch and 3/4 cup cold water. Soak gelatine in remaining cold water. Stir hot water slowly into cornstarch mixture. Cook and stir over medium heat until mixture boils and is clear. Remove from heat. Blend in softened gelatine. Stir in soap or detergent until dissolved. Cool mixture then divide into jar for each color. Stir color into mixture.

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388 -- SALT DOUGH ORNAMENTS

2 c. flour

2 c. salt

1 c. water

Mix and roll out on floured surface. Form cookies and put in hooks. Bake at 200 degrees for 1 hour.

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389 -- SPICE ORNAMENTS

4 oz. cinnamon

1 tbsp. ground cloves

1 tbsp. ground cloves

1 tbsp. nutmeg

3/4 c. applesauce (warm)

2 tbsp. white glue (Elmer's)

Combine all ingredients. Knead dough for 3 minutes. Roll a portion at a time to 1/4 inch thickness. Cut out with appropriate cookie cutters and place on cookie sheets. Make holes with toothpick or straw. Dry at room temperature 2 to 3 days. Decorate when dry. Makes approximately 32 (2 inch) cookies. NOT EDIBLE!!

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390 -- CLOWN FACE MAKE-UP

1 tsp. flour

1/2 tsp. water

1/2 tsp. cold cream

Food coloring

Mix and use!

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391 -- SALT DOUGH

4 c. flour

1 c. salt

1 1/2 c. hot water

Let your kids use cookie cutters and garlic press to make Christmas shapes or any shapes. Bake at 375 degrees until light brown.

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392 -- FINGER PAINT

1/2 c. liquid starch

1/2 c. water

1 qt. boiling water

1/2 c. powder tempra

Mix 1/2 cup liquid starch with 1/2 cup water. Add to boiling water, stirring to paste. Use 1/2 cup powdered tempra to add color.

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393 -- FINGER PAINTS

1/2 c. cornstarch

1 c. cold water

1 env. unflavored gelatin

2 c. hot water

1/2 c. soap flakes

Combine starch and 3/4 cup cold water. Soak gelatin in 1/4 cup cold water. Stir hot water slowly into starch mixture. Cook and stir over medium heat until clear. Remove from heat. Blend in softened gelatin. Stir in soap until dissolved. Add tempra or food coloring. Divide for different colors if desired. Store in air tight containers. Provide shelf paper, butcher paper or newspaper and let the children have fun. 2nd Grade

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394 -- HOMEMADE FINGER PAINT

1/2 c. cornstarch

1 c. cold water

2 c. hot water

1 env. unflavored gelatin

1/2 - 1 c. Ivory Snow

Food coloring

Mix cornstarch and 3/4 cup cold water in a saucepan. Dissolve gelatin in other 1/4 cup of water. Pour hot water over starch and water and bring to a boil over medium heat. Stir constantly until mixture is clear. Remove from heat and stir in gelatin. Add soap and stir until mixture is thick. Add food color. Store in tight closed jar.

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395 -- HOMEMADE "SILLY PUTTY:

2 parts Elmer's Glue

1 part Sta-Flo Liquid Starch

Mix well. It needs to dry a little before it is "workable". Store in an airtight container. Note: If you use Elmer's School Glue instead of regular white, it doesn't bounce or pick up pictures, but it makes a gooey delight your kids will love.

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396 -- ORNAMENTS

1 lg. box cinnamon (scant c.)

3/4 c. applesauce

1 tbsp. cloves

1 tbsp. nutmeg

2 tbsp. Elmer's glue

Mix all together. Roll out dough and cut with desired cookie cutters. Punch hole in each ornament with a drinking straw. Place on cooling rack for 3 days.

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397 -- CLAY FOR ORNAMENTS

2 c. salt

2/3 c. water

Stir and bring to a boil. Do not let this stick to the bottom of the pan. Add: 1 c. cornstarch

1/2 c. cold water

Stir until this mixture thickens. Pour out on a smooth surface lightly dusted with cornstarch. Knead and roll out. Use cookie cutters to form designs. Poke hole for ribbon hanger. Add glitter to decorate. Dry overnight. This mixture is "tough" on the hands, so you may want to use plastic gloves or place it in a zip lock bag when rolling out this mixture.

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398 -- CINNAMON ORNAMENTS

No baking and simple for kids! Mix 3/4-1 cup applesauce with 1 (4.12 ounce) bottle ground cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make holes for ribbon. Carefully put on rack to dry. Let air dry several days, turning occasionally. Makes 12 sweet smelling ornaments. (Dashes of other ground spices add to the aroma.) Drewryville, VA

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399 -- CINNAMON ORNAMENTS

3/4 c. ground cinnamon

1 tbsp. ground allspice

1 tbsp. ground cloves

1 tbsp. ground nutmeg

1 c. applesauce

Copper wire

1/8 or 1/4 inch satin ribbon

Combine spices, blending well. Stir in applesauce, mix well (mixture may be stiff). Roll out to 1/4 inch thickness, on an ungreased cookie sheet. Using small or medium-size cookie cutters, cut dough into desired shapes. Peel away excess dough and reroll as necessary. Cut wire into horseshoe shapes, and insert ends into tops, leaving half-circles of wire exposed. Let ornaments dry uncovered for 4 to 5 days. To hang, cut ribbons into 10 inch lengths as needed. Fold ribbon in half, knot ends together and pull tight. Push loop of ribbon underwire and pull knotted ends of ribbon through loop. Use additional ribbon to tie bow at top of wire, if desired. After ornaments have dried, store in plastic bags until ready to use. Yield: 25 small ornaments or 18 medium size.

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400 -- HOMEMADE GREASE PAINT

2 tbsp. Crisco

5 tsp. cornstarch

1 tsp. flour

Blend with a flat spoon. Makes enough for 2 faces. For brown, add powdered cocoa. Other colors, add food coloring.

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401 -- SILLY PUTTY

Elmer's Glue

Liquid starch

Mix equal parts of Elmers' glue and liquid starch and knead. Don't give up - you may have to add more glue and knead some more. Optional-add food coloring. Store in an air-tight container. Playmates Preschool

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402 -- FINGER PAINT

2 c. boiling water

1 c. cold water

1 c. starch

Mix starch with cold water, stir in boiling water until clear. Also may add 1 cup soap flakes and food coloring if desired.

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403 -- FUNDOUGH (Playdough)

c. flour

1/2 c. salt

1 tbsp. powdered alum (available in

drug stores)

1 tbsp. oil

1 c. water with desired food color

added

Combine first three ingredients in a medium pot. Stir in last two ingredients. Cook the mixture, stirring constantly over low heat until it's like very thick mashed potatoes. Remove from heat; stir in 1 tablespoon vanilla or other extract. Knead until smooth. Have fun!

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404 -- CINNAMON ORNAMENTS

Mix: 3/4-1 c. applesauce

1 (4.12 oz.) bottle ground cinnamon

Form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for a pretty ribbon. Carefully put on rack to dry. Let air dry several days, turning occasionally. Makes 12 sweet smelling Christmas ornaments to hang on your tree.

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405 -- TAYLOR AND CORY'S FABULOUS FUN DOUGH

2 c. flour

1 c. salt

1 tsp. cream of tartar

1 tbsp. vegetable oil

1 c. water

Assorted food coloring

Add oil to water. Add food coloring until desired color is reached; set aside. In large bowl mix dry ingredients. Add water mixture to flour mixture slowly while mixing until a good doughy consistency is reached. You may not need all the water or you may need a little more. Put dough in a skillet over low heat and turn and knead it until stickiness is gone. Store in air tight bag to stay soft. Do not eat.

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406 -- CLASSROOM PASTE

1 c. flour, non self-rising

1 c. sugar

1 c. cold water

4 c. boiling water

1 tbsp. powdered alum

1/2 tsp. oil of wintergreen (optional)

1. Mix flour and sugar. Slowly stir in cold water to form a paste. 2. Slowly add boiling water, stirring vigorously to prevent lumps. 3. Bring mixture to a boil, stirring constantly until thick and clear. 4. Remove from heat and add the alum. Stir until well mixed. 5. Add oil of wintergreen, if paste is not to be used immediately. Makes 1 1/2 quarts. Can be thinned with hot water if it gets too thick to spread.

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407 -- FINGER PAINT

1/2 c. cornstarch

3/4 c. cold water

1/4 c. cold water

2 c. boiling water

1 env. unflavored gelatin

Sm. screwtop jars

Food coloring or poster paint

1. Mix cornstarch with 3/4 cup of water to a smooth paste in saucepan. 2. Soak gelatin in 1/4 cup cold water. Set aside until ready to use. 3. Pour boiling water slowly into the cornstarch mixture, stirring as you pour. 4. Cook over medium heat until mixture boils and is clear. 5. Remove from the heat. Stir in the gelatin. 6. Cool and divide into different jars for various colors. 7. Stir food coloring or poster paint in each jar until well blended. This paint can be used on wet or dry paper. Store in the refrigerator; will last a few days

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408 -- LONG LASTING FINGER PAINT

1/4 c. laundry starch

1/4 c. cold water

1 1/2 c. boiling water

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1/4 c. Ivory Snow powder soap

1/2 + boric acid solution

4 sm. screw top jars, sm. baby food

jars are good

2 tbsp. talcum powder, unscented

1 tbsp. poster paint to each drop of

base OR

3/4 tbsp. powdered tempera OR Several

drops of food coloring

1. Mix starch with the cold water to make a smooth paste. 2. Add boiling water, stirring vigorously to prevent lumps. 3. Cook over low heat until clear and thick, stirring constantly. 4. Remove from the stove and add the talcum powder. Stir until blended. 5. Add the soap powder and boric acid solution. Mix until thoroughly blended. 6. Pour into four 1/2 cup screw top jars. 7. Add coloring to each jar. Allow to cool. Makes 2 cups. Can be stored a long time if the lids remain tight.

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409 -- CINNAMON ORNAMENTS

1 c. cinnamon

3/4 c. applesauce

1 tbsp. cloves

1 tbsp. nutmeg

2 tbsp. white glue

Dry overnight in a gas oven with just the pilot light heat.

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410 -- SCENTED CINNAMON ORNAMENTS

4 oz. can (approx. 1 c.) cinnamon

1 tbsp. cloves

1 tbsp. nutmeg

3/4 c. applesauce

2 tbsp. white glue

May need more glue and a lot more applesauce. 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 dough portion to 1/4" thickness. Cut dough with cookie cutters of different shapes. Using straw make a small hole in top of ornament. Place on a wire rack and allow to dry at room temperature for several days. Thread ribbon through hole in ornament. DO NOT HEAT!! About 32 (2") ornaments. For more uniform drying, turn once a day.

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411 -- CINNAMON ORNAMENTS

1 c. cinnamon

4 tbsp. Elmer's glue

1 c. water

Mix, shape or roll out and cut with cookie cutters. Dry naturally.

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412 -- HALLOWEEN MAKEUP

Cornstarch

Flour

Karo light corn syrup

Liquid or paste food colors (paste

makes more intense colors)

Facial tissues

Cotton balls or batting and Puffed

Wheat cereal for special effects

Sm. mixing bowl

4 paper cups

Cotton swabs or sm. brush

In bowl, mix 3 tablespoons cornstarch and 1 tablespoon flour. Gradually stir in 3/4 cup Karo corn syrup and 1/4 cup water until smooth. This amount will make up 4 children's faces. Divide mixture between 4 paper cups. Color 3 batches with food colors of your choice (1/2 teaspoon liquid or 1/4 teaspoon paste for each batch). Leave 1 batch untinted. For additional colors, prepare more makeup. Separate tissues into single layers; tear lengthwise into 2-inch wide strips. Using swabs or brush, paint generous coat of untinted mixture on forehead; place strip of tissue over area; pat firmly with fingertips. Brush on more of same mixture to cover any dry spots on tissue. Continue painting rest of face, one area at a time, and covering it with tissue. Don't paint eyelids or around eyes. Let dry about 15 minutes; time depends on temperature and humidity. Stir colored batches before using. Paint on 1 color at a time as desired. Let dry slightly before using another color if you want them to blend, or let dry completely if you don't. To speed process, use hair dryer on air setting. --SPECIAL EFFECTS:--

For deeper, smoother, candy-color effect, use several coats of same color (allow to dry slightly between coats). TO BUILD UP EYEBROWS, nose or chin (or for beard) apple cotton to damp, untinted mixture. Paint with more of the same. Cover with tissue and paint desired color. FOR GHOULISH EFFECT, dust made-up face with flour. FOR WARTS, stick on Puffed Wheat cereal with untinted mixture, then coat with layers of mixture-soaked tissue. Paint desired color. TO REMOVE MAKEUP, wet face, then gently peel tissue away. Wash face with warm water.

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413 -- HOBBY CRAFT PASTE

3/4 c. water

1 tsp. white vinegar

3/4 c. water

2 tbsp. light Karo syrup

1/2 c. Argo starch

1/4 tsp. oil of wintergreen

Combine 3/4 cup water, corn syrup and vinegar in a medium saucepan; bring to a full boil. Stir cornstarch into 3/4 cup water until smooth. Remove boiling mixture from heat. Slowly pour in cornstarch-water mixture, stirring constantly until smooth. If lumps form, smooth them out with back of spoon against side of saucepan. Stir in oil of wintergreen. May be used immediately but will set to paste consistency in 24 hours. Store in covered jar. Keeps 2 months. Makes about 2 1/2 cups.

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414 -- FLOUR PASTE

Mix together 1/4 cup flour and cold water, enough to make creamy mixture. Boil over slow fire for 5 minutes, stirring constantly, cool. Add cold water to thin, if necessary. Add few drops of oil of peppermint or oil of wintergreen.

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415 -- CO-OP PASTE

1 c. sugar

1 tbsp. powdered alum

1 c. flour

1 qt. water

Oil of cloves

Mix and cook in double boiler until thick. Remove from heat and add 30 drops of oil of cloves. Fills juice container about 3/4 full. Needs no refrigeration.

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416 -- FINGER PAINTS

1 c. of flour

2 tsp. cream of tartar

1 tbsp. of oil

1 c. of water

Food coloring

Mix all together. Use the little honey bear bottles to squirt the paint out with.

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417 -- HOW TO MAKE "PERFECT PLAY-DOUGH"

1. Mix together: 2 c. flour

1 c. salt

4 tsp. cream of tartar

2 tbsp. oil

2 c. water

Food coloring

2. Cook over medium heat, stirring all the time. 3. Knead on floured surface. 4. Play with it.

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418 -- CINNAMON ORNAMENTS

11 tbsp. cinnamon

7 tbsp. warm applesauce

1 plastic straw

Mix cinnamon with applesauce to dough like consistency. Roll on wooden surface to about 1/4 inch thickness - cut cookie cutter. Use a plastic straw to pierce a hole at the top of each ornament. Bake at 140 degrees for 5 hours with stove door partially open or air dry 3-4 days - TURNING DAILY. Tie ribbon hanger through each ornament.

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419 -- MODELING DOUGH

1 c. flour

1 c. water

1 tbsp. oil

1/2 c. salt

1 tsp. cream of tartar

Food coloring

Mix ingredients in a pan. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Add food coloring while kneading. Can be kept for 3 months without refrigeration. Laura Casterlin Blauvert, 4

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420 -- FINGERPAINTS (NO. 1)

3 tbsp. sugar

2 c. cold water

1/2 c. cornstarch

Few drops food color in the water

Mix all ingredients together, heat, stirring constantly until thickened. May be done in the microwave, stopping every minute to stir. Store in the refrigerator in airtight containers.

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421 -- FIRST FINGERPAINTS

Add a few drops of food color to reconstituted baby cereal.

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422 -- FINGERPAINTS (NO. 2)

2 c. flour

2 tsp. salt

Few drops food coloring

2 1/2 c. cold water

2 c. boiling water

Mix together until smooth, flour, salt and cold water. Gradually add to boiling water, stirring until smooth and thick. Divide into smaller portions and add food color to tint desired shades. Stir well after adding color so it is evenly distributed.

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423 -- CINNAMON ORNAMENTS

1 c. ground cinnamon

4 tbsp. white glue

3/4 c. water

Mix together and chill for 2 hours. Knead on a board covered with cinnamon. Roll out 1/4 inch thick and cut into shapes with a cookie cutter or freehand. Use a straw to cut holes for hanging. Place on waxed paper tray. Dry for several days, turning often. These can be painted or left plain.

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424 -- FUN THINGS

1/2 c. sesame seeds

1 c. sliced almonds

2 pkg. ramen noodles (don't use

seasoning packet)

1/2 c. butter or margarine

Crush noodles well (a couple gentle hits with a rolling pin works for me) before opening. Melt butter in a skillet. Add remaining ingredients above and brown. Drain on paper towel. Use on spinach, tossed, tuna, turkey or marinated chicken salads. Great on top of soups. Add a little soy sauce when browning and sprinkle on your stir fry and Chinese recipes. Don't forget your steamed vegetables. Especially green beans, broccoli or carrots.

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425 -- SALT DOUGH

1 c. salt

4 c. flour

1 1/2 c. water

Add flour to salt-water mixture. Knead for 10 minutes. Roll out and cut, or make into shapes, then bake in slow oven. Can make Christmas tree decorations, napkin rings, etc. Varnish or paint for added touch.

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426 -- CINNAMON ORNAMENTS

Mix 3/4 to 1 cup applesauce with one 4.12 oz. bottle of ground cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole with straw for ribbon. Carefully put on rack to dry. Let air dry several days, turning occasionally. Makes 12 sweet smelling ornaments.

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427 -- CINNAMON ORNAMENTS

3/4 to 1 c. applesauce

1 (4.12 oz.) bottle cinnamon

Mix applesauce and cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon. Carefully put on rack to dry. Let air dry for several days, turning occasionally. Makes 12 sweet smelling ornaments. No baking and simple for kids!

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428 -- DOUGH-NUTS

3 1/2 c. sifted flour

4 1/2 tsp. baking powder

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1 tsp. salt

3 tbsp. shortening

1/2 tsp. mace (opt.)

1 c. sugar

2 eggs, well beaten

1 c. milk

1/2 c. sifted flour

Sift together flour, baking powder, cinnamon and nutmeg. Work shortening in with spoon in medium bowl until creamy. Add sugar gradually, while continuing to work until light. Add eggs; beat well with spoon. add flour. Mix alternately with milk. Blend well with spoon after each addition. Add enough or half cup flour to make a soft, easy handling dough. Chill one hour or longer. Roll dough on floured board to 1/2" thickness. Cut out with doughnut cutter. Form trimmings of dough into a ball, roll and cut. Fry in 1 12/" grease or salad oil 370 degrees on deep fat thermometer or until cube of day old bread browns in 60 seconds. Fry as many as easily float. As soon as doughnuts rise to surface, turn with a long handled fork. Do not pierce. Turn often until golden and done. Remove with fork; hold over fat a second; drain on brown paper.

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

429 -- FINGER PAINT

3 tbsp. sugar

1/2 c. cornstarch

2 c. cold water

Food coloring

Mix sugar, cornstarch then add water. Cook over low heat, stirring constantly, until well blended. Divide into 4 or 5 portions and add food coloring plus pinch of detergent. The latter helps in cleaning up.

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430 -- HOME MADE "SILLY PUTTY"

Mix well: 2 parts Elmers white glue (not school

glue)

1 part Sta-Flo liquid starch

It needs to dry a bit before it is "workable". It may be necessary to add a touch more glue or starch. You will have to experiment. May not work well on a humid day. Store in airtight container.

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431 -- SILLY PUTTY

Elmer's Glue All

Liquid starch

Use 2 parts glue to one part liquid starch. Pour starch into glue, a little at a time and mix. Add more starch, if needed, so mixture is not sticky. Cover and refrigerate overnight.

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

432 -- CINNAMON ORNAMENTS

3/4-1 c. applesauce

1 (4.12 oz.) bottle ground cinnamon

Mix together to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon using a straw. Carefully put on rack to dry. Let air dry several days turning occasionally. Makes 12.

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

433 -- SALT DOUGH

Combine 1 cup of table salt, 1/2 cup of cornstarch, and 3/4 cup of water. Heat the mixture in the top of a double boiler over boiling water, stirring constantly. In about 2 to 3 minutes the mixture thickens and reaches the consistency of unbaked bread dough. Remove from the heat and allow it to cool; then knead for several minutes. Store in an airtight plastic bag. This dough can be used to depict formations. You can put it on any flat surface, such as paper, and it will harden as it dries. My son used it in school when they were studying the land formations of the United States.

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

434 -- FINGER PAINT

1/2 c. regular starch, dissolved in a

little cold water (do not use liquid or instant)

1/2 c. mild soap flakes

1/4 c. talcum powder (for

preservative and scent)

1 qt. boiling water

To 1 quart boiling water, add all other ingredients; stir until well mixed. Pour into jars and color with poster paint or vegetable coloring. Use on wet shelf paper.

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435 -- DOUGH BOY

1 1/2 c. flour

1 tsp. salt

1 tsp. oil

1 tbsp. sugar

1 pkg. yeast

1 1/2 c. water

Mix and roll into a ball. Let it rise for 45 minutes. Roll bread 1/8 inch thick - 2 1/2 inches wide. 5 cups oil in pan. When oil is hot stretch dough and add to oil for 1 minute. Put in bag of sugar and shake.

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436 -- CINNAMON ORNAMENTS

10 tbsp. applesauce

5 oz. cinnamon

Warm applesauce and mix with cinnamon. Roll out to 1/8 to 1/4 inch thick. Cut out with cookie cutter. Use toothpick to make holes to hang ornament. Let ornaments dry on a screen for 7 days.

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437 -- CINNAMON ORNAMENTS

3/4 to 1 c. applesauce

4.12 oz. bottle of ground cinnamon

Mix applesauce and cinnamon to make stiff dough. Roll to 1/4 inch on cinnamon to prevent sticking. Cut shapes with cookie cutters. Make hole for hanging and place on cookie tray to dry for several days. Turn occasionally.

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438 -- PLAY-DOUGH

1 c. flour

1 c. water

1/2 c. salt

1 tbsp. salad oil

2 tsp. cream of tartar

Food coloring

Combine flour, salt and cream of tartar. Stir in water, oil and food coloring. Cook 3 minutes over medium heat. Knead on waxed paper. Cool. Store in plastic bag.

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439 -- SALT DOUGH

2 c. flour

1 c. salt

1 c. water

Bake at 250 degrees until dry. Have a great time playing with the salt dough.

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440 -- SQUISHY FOOD PAINTING (WITHOUT MESS)

Small or large zip lock bags

Ketchup

Mustard

Put a few tablespoons of ketchup inside a zip lock bag. Gently squeeze out the air before sealing. Lay the bag flat and smooth the ketchup until it is spread evenly. Have your child draw over the bag with his or her fingers. A drawing will emerge. Erase drawing by smoothing over the bag with palm of hand. Do a mustard bag the same way or mix the ketchup and the mustard together in one bag.

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

441 -- SALT ORNAMENTS

1 c. salt

2 c. flour

1 c. water

Blend together the salt and flour. Slowly add the water, blending as you go. Knead for 7 to 10 minutes. Roll dough 1/4" thick. Cut with cookie cutters into desired shapes. Attach any separate piece with a small amount of water. Make a hole at the top of each ornament so a string may be inserted after baking to hang it up by. Bake at 325 degrees for 30 minutes or until hard. When cool, these may be painted or varnished to last more than one Christmas.

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442 -- FINGER PAINT

1/3 c. cornstarch

3 tbsp. sugar

2 c. cold water

Food color

Mix cornstarch, sugar and water in a 1 quart saucepan. Cook and stir over medium heat about 5 minutes or until thickened; remove from heat. Divide the mixture into separate cups or containers. Tint mixture in each container with a different food color. Stir several times until cool. Store in an air tight container. (The paint works best if you use it the same day you make it.)

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

443 -- PLAY-DOUGH

1 c. flour

1/2 c. salt

2 tbsp. cream of tartar

1 c. water

2 tsp. food coloring

Mix flour, salt and cream of tartar in medium pot. Add water and food coloring. Cook over medium heat and stir about 3 to 5 minutes. It will look like a globby mess. Store in an air tight container.

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444 -- SILLY PUTTY

Elmer's glue

Liquid starch

Food coloring

Mix equal parts of Elmer's glue and liquid starch. Food coloring can be added for color. Store in airtight container.

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445 -- CINNAMON ORNAMENTS

6 tbsp. applesauce

9 tbsp. plus 2 tsp. ground cinnamon

1 tsp. ground cloves

Extra cinnamon for rolling out dough

Mix applesauce, cinnamon and cloves. Stir until blended. Knead with fingers until it feels like clay. Sprinkle cinnamon on pastry board and rolling pin. Roll dough to about 1/8 inch thickness. Use cookie cutters or cut around patterns using a small knife. Use a pointed tool to draw any eyes, nose or other decorative designs. Make holes for hanging. Place on cookie sheet in 120 degree oven for one and one half hours. Turn off oven and leave ornaments in warm oven for 5-6 hours. Can leave overnight. Decorate with ribbon and dried flowers or leave plain. Seal in ziplock bags or other sealed container. Note: This can be used for Christmas, Easter, Valentine or Mother's Day gifts. Nice smell in lingerie drawers as well as on Christmas tree or kitchen ornaments.

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446 -- FLOUR/SALT DOUGH

1 1/4 c. flour

1/2 c. salt

1/2 c. water

Make an inedible modeling dough by combining flour and salt. Slowly mix in water. When the dough is soft like modeling clay, it is ready to use. You may prepare the dough ahead of time and store it in the refrigerator in an airtight bag. Older children can do the measuring and mixing by themselves, but younger children should be given the dough ready made or they can help you pour and mix. The clay can be molded to make a variety of objects. Add a drop of water to make the pieces stick together or if the clay gets too dry while working. It can be air dried until hard and then painted with tempera paint. The product can then be glazed with clear shellac. For permanence, the dough can be put on a cookie sheet in the oven and baked at 350 degrees until firm.

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

447 -- FACE PAINT

1 tbsp. solid shortening

1 tsp. flour

Food coloring

In one section of a muffin tin, mix together shortening, flour and 1 drop of food coloring. Repeat step 1 with several colors in other sections of muffin tin. Use fingers to paint face. Few things delight kids like face painting. On a rainy day inside, try painting them up and then turning on a tape of well-known children's songs that they can perform to. You'll find that face paint seems to encourage kids to ham it up and really express themselves!

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448 -- DOUGH ART

4 c. flour

1 1/2 c. water

1 c. salt

Cookie sheet & large bowl

In bowl mix ingredients well using fingers. Shape dough in all sorts of ways to create fascinating sculptures. Preheat oven to 350 degrees. Bake on cookie sheet for at least 1 hour. Thick pieces may take longer. Great for making Christmas ornaments.

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449 -- CINNAMON ORNAMENTS

1 c. cinnamon

1 tbsp. cloves

1 tbsp. nutmeg

2 tbsp. white glue

3/4 c. applesauce

Mix cinnamon, cloves and nutmeg. Add glue and applesauce. Mix 2-3 minutes. Divide into 4 parts. Roll 1/4 inch thick. Cut with any shape cutter and make hole in top with straw for hanging. Dry 1-2 days turning occasionally.

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450 -- BARN PAINT

4 lb. skim milk

8 oz. lime

6 oz. linseed oil

1 1/2 lb. iron oxide

2 oz. turpentine

Mix well.

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

451 -- GLOPPY PAINT

1 c. powdered tempera

2 tbsp. wall paper paste

1/4 - 1/2 c. liquid starch

Mix until thick enough to spread like frosting. Use popsicle stick to spread on cardboard.

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

452 -- CINNAMON ORNAMENTS

1 lg. bottle (4.12 oz.) ground

cinnamon (about 1 c.)

3/4 c. applesauce

Combine cinnamon and applesauce to form stiff dough, adding additional applesauce if necessary. Roll out dough to 1/4" thickness. Cut with cookie cutters. Make hole for ribbon. Carefully place on wire rack to dry. Let air dry several days, turning over occasionally. Makes 12 sweet smelling ornaments.

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453 -- SUPER PUTTY

1/4 c. Elmer's Glue

1/4 c. liquid starch

Pour glue into bowl. Slowly add liquid starch. Knead with fingers to desired consistency. If watery, add more glue. Store in covered container (not a baggie).

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454 -- CINNAMON ORNAMENTS

1 c. applesauce

1 tbsp. nutmeg

1 tbsp. allspice

3/4 c. cinnamon

2 tbsp. ground cloves

Mix all ingredients together. Pat dough flat. Cut out into desired shapes. Poke hole at top with pencil (for hanging up later). Let air dry - couple days. Do Not Eat!

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455 -- DISAPPEARING PAINT

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1/8 tsp. Mrs. Stewart's liquid bluing

2 c. water

Mix together and let the kids paint the patio. It disappears! (Bluing can be found at the grocery store in the laundry products aisle.)

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456 -- SCENTED CINNAMON ORNAMENTS (INEDIBLE)

4 oz. can (approx. 1 c.) cinnamon

1 tbsp. cloves

1 tsp. 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 or 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide into 4 portions. Roll out each dough portion to 1/4-inch thickness. Cut dough with cookie cutters of desired shapes. Using straw or toothpick, make a small hole in top of ornament. Place cutouts on wire racks and allow to dry at room temperature for several days. Thread ribbon through hole in ornament. DO NOT EAT. About 32 (2-inch) ornaments.

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457 -- GREASE PAINT FOR MAKE UP

2 tsp. white shortening

5 tsp. cornstarch

1 tsp. white flour

Glycerin

Food color

2 1/2 tsp. unsweetened cocoa (for

brown make up)

Using spatula, blend first 3 ingredients on a plate, for a smooth paste. Add 3 to 4 drops of glycerin to make creamy (enough to do one child's face). When putting on, stroke in one direction over face. To remove: use shortening, cold cream or baby oil.

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458 -- CINNAMON ORNAMENTS

3/4 c. cinnamon

1 tbsp. ground nutmeg

2 tbsp. ground cloves

1 tbsp. ground allspice

1 c. applesauce

Mix spices; add applesauce. On wax paper, roll dough about 1/4 inch thick. Cut shapes with cookie cutters (small shapes are easier to handle). With spatula, lift shapes to cookie sheets. Make a hole in the top of each shape with a toothpick so ribbon or string for hanging can be strung later. Let these ornaments air dry for 4 to 5 days, turning each day. Don't throw broken ones away, use them in your stove top potpourris. Ornaments last a long time.

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459 -- EASY TO MAKE FINGER PAINTS

1/2 c. cornstarch

3/4 c. cold water

2 c. hot water

2 tsp. boric acid

Food coloring or tempera paints

Several screw top jars (baby food

jars are excellent)

Mix cornstarch with 1/4 cup cold water to make a smooth paste. Add hot water, stirring vigorously to prevent lumps. Cook over low heat, stirring constantly, until mixture begins to boil. Remove from heat and add 1/2 cup cold water and boric acid. Stir until thoroughly mixed. Divide into jars and add coloring agent, mixing thoroughly. To extend life of paint, add 1 tablespoon glycerine to mixture to retard drying process. Large paper bags work well for painting on. Have fun.

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460 -- GIANT CHALK (FOR SIDEWALK DRAWING)

Plaster of Paris

Bathroom tissue rolls

Powdered tempera paint

Mix plaster according to directions. Add color of paint desired to plaster. Stand paper rolls on foil lined cookie sheets. Pour mixture into rolls. Stir gently to remove bubbles. Let dry. Peel off paper.

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461 -- FINGER PAINTS

12 oz. box of cold water starch

12 oz. box of soap flakes

Mix together slowly add 2 cups of cold water. Beat to consistency of whipped potatoes. Add powdered tempera paint and store in small jars.

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462 -- FUNNY FACES

1 c. sugar

3/4 c. shortening

1 egg

1/4 c. molasses

2 c. flour

1 tsp. ground ginger

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

Raisins

Maraschino cherries

Slivered almonds

Additional sugar

Cream shortening and sugar. Beat in egg and molasses. Sift together dry ingredients. Mix dry ingredients into creamed mixture. Roll dough into walnut sized balls and roll in granulated sugar. Place on ungreased cookie sheet and press down gently with fingers to make flattened cookie. Make a face on each with raisins for eyes, almond sliver for a nose and a slice of cherry for a mouth. Bake at 350 degrees for 12 to 15 minutes.

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463 -- ALMOND PASTE

1 c. whole blanched almonds or 1 1/3

c. slivered almonds

1 1/3 c. sifted powdered sugar

2 tbsp. water

1/2 tsp. almond extract (optional)

Place almonds in a single layer on cookie sheet. Bake at 300 degrees for 10 minutes. Do not brown. Cool 5 minutes. Place almonds in food processor bowl using steel blade, process for 1 minute until almonds are ground. Add sugar, water, and extract (if stronger almond flavor is desired). Process 15 seconds until a ball is formed. Use immediately or wrap in plastic wrap and refrigerate. Can be frozen.

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464 -- RICH KIPOLECH DOUGH

3 c. flour

4 egg yolks

1 oz. yeast dissolved in 1/2 c. warm

water

3 c. flour sift into mixing bowl

Add yolks dissolved yeast, sugar and little salt. Mix for 2 minutes. Add the remaining 3 cups sifted flour and 1 pound margarine. Knead well for best result. Refrigerate overnight. Nut or Cocoa Filling.

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465 -- CINNAMON ORNAMENTS

3/4 to 1 c. applesauce

1 (4.12 oz.) bottle ground cinnamon

Mix applesauce and cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. With a straw make hole for ribbon. Carefully put on rack to dry. Let air dry several days, turning occasionally. If desired, decorate with glittery puff paints. Makes 12 sweet smelling ornaments. No baking and simple for kids.

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466 -- FINGER PAINT

Liquid starch

Add tempera paint and use. (Can use detergent with tempera paint.)

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467 -- NURSERY SCHOOL FAVORITE RECIPE PLAY-DOUGH

2 c. water (add food coloring)

2 c. flour

1 c. salt

1/2 c. cornstarch

2 tbsp. vegetable oil

1 tbsp. alum (a pickling spice)

Cook in well-vented area until resembles mashed potatoes. Stir bottom frequently. Knead. Store in bread bags. Completely non-toxic (unlike commercial variety). Okay for toddlers. Stores 1 year. Will not crumble. Cleans off clothes/furniture with water.

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468 -- DOUGH ART

1/4 c. flour

1/4 c. cornstarch

1/4 c. tacky glue

Few drops of Ceramcoat paint

(acrylic) or country colors of

desired paint

Mix with spoon, then knead for 5 to 8 minutes until dough becomes clay-like. Separate into 3 separate balls. Mix 4 to 5 drops of paint until dough becomes desired color. Shape into rose or flower and allow to air dry overnight. No baking required. This dough is perfect for jewelry. May also be painted. Poke holes with toothpick or may drill with electric drill and tiny bit.

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469 -- SCENTED CINNAMON ORNAMENTS

1 c. cinnamon

1 tsp. cloves

1 tsp. nutmeg

3/4 c. applesauce

2 tbsp. tacky glue

Combine spices. Add applesauce and glue. Knead until smooth. Divide into 4 portions. Roll to 1/4 inch thick and cut with cookie cutters. Use a toothpick to place a small hole in top of ornament. Place on plastic wrap on tray and allow to dry at room temperature for several days. Thread ribbon through hole and decorate as desired.

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470 -- FINGER PAINTS

1 env. unflavored gelatin

Cold water

1/2 c. cornstarch

4 tbsp. dishwashing liquid

1 set food coloring

Stir gelatin into 1/3 cup cold water; set aside. Measure cornstarch into a saucepan and stir in 2 1/2 cups cold water until dissolved. Bring to simmer and stir continuously until fully thickened. Remove from heat and blend in gelatin mixture and dishwashing liquid. Let cool a bit, then put into jars. Into each jar, stir in a different food coloring. Color should be very deep. Dampen paper before painting.

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471 -- DOUGH ORNAMENTS

4 c. flour

1 c. salt

1 1/2 c. water

NEED: Ornament hangers, acrylic paints, brushes (#3 or smaller), clear polyurethane (available in small cans at hardware stores). Mix flour, salt, and water together well. Refrigerate for 1 hour. Dough is now ready to mold. Cut shapes out of rolled dough or intertwine strips to make wreaths. Insert an ornament into each shape. Bake at 350 degrees for 1 hour or until golden brown and solid. Remove from pan and place on rack to cool. Paint desired colors. When dry, coat entire piece with polyurethane. This seals the ornament and prevents it from deteriorating so that it will last for years to come.

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472 -- CREAM PUFF DOUGH

2 eggs, unbeaten

1/4 c. margarine

1/8 tsp. salt

1/2 c. unsifted flour

1/2 c. cold water

Combine margarine, salt and 1/2 cup water; boil. Beat in flour with wooden spoon, do not beat over flame. Return to low heat until mixture forms a ball and leaves the side of pan. Cool. Add unbeaten eggs, room temperature, one at a time, beating until smooth and satiny. Drop by heaping tablespoons 2 inches apart on greased baking sheet. Be sure oven has been preheated to 450 degrees. Bake 10 minutes, then lower to 400 degrees about 10 minutes until lightly brown. If beads of moisture appear on puffs after they are baked, they are moist inside and will not puff. Beating is important - it develops the gluten in the flour and gives puffs a glossy look. Fill with custard, pudding, creamed chicken. You can be creative for holidays. Do not fill puffs until cold and ready to serve - as they will be soggy.

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473 -- FINGER PAINT

1 env. unflavored gelatin

1/4 c. water

1/2 c. cornstarch

3 tbsp. sugar

2 c. water

Soak gelatin in the 1/4 cup water. Combine cornstarch and sugar. Then gradually add 2 cups water. Cook slowly over low heat, stirring constantly about 5 minutes. Remove from heat and add gelatin mixture. Divide into containers and add a drop or two of liquid dish detergent. Then stir in food coloring.

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474 -- FINGER PAINTS

2 c. flour

2 tsp. salt

2 1/2 c. cold water

2 c. boiling water

Stir until smooth. Gradually add this mixture to 2 cups boiling water, boil until smooth and thick. Add food coloring. Mix until smooth.

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475 -- SILLY PUTTY

White glue

Liquid starch

Use equal parts of white glue and liquid starch. Mix and knead to desired consistency.

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476 -- ALMOND PASTE

2 c. unskinned almonds

1/2 c. sugar or to taste

2-3 tbsp. butter

1/4 tsp. pure almond extract

Pulverize almonds in a food processor. Add sugar, butter and extract. Keep mixing until smooth and well combined. Keep stored in freezer for up to 2 months. Makes about 2 cups.

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477 -- GREASE PAINT MAKE - UP

--WHITE FORMULA:--

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

There are 2 basic formulas. Use a white under eye make up stick for good overall coverage. Use rubber spatula, blend first 3 ingredients on a white paper plate to form a smooth paste. Add 3 or 4 drops of glycerin for a creamy consistency. The yield should be enough for a childs face. Using fingers stroke in one direction, spreading over face. Mix brown formula as for white formula. Removes easily with cold cream or baby oil.

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478 -- SQUEEZE BOTTLE PAINT

1 tbsp. powdered tempra paint

1 c. liquid starch

Mix starch and paint together. Fill squeeze bottle half full and have fun!

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479 -- FINGER PAINT

1/2 c. Argo starch

1 qt. boiling water

1/2 c. Ivory flakes

1/4 c. talcum powder

Poster paint or food coloring

Glazed shelf paper

Soften starch in small amount of water. Place in saucepan and heat on medium high heat. Add boiling water and stir constantly until mixture bubbles up. Remove from heat, cool slightly. Add Ivory flakes and powder and stir until well mixed. Divide into portions and add different colorings. Use glazed shelf paper to paint. Wet on both sides with a sponge. Turn glaze side up and smooth out bubbles before spreading on paint. Variations: 1. Beat warm water into Lux or Ivory Flakes until the consistency desired. Add paint or food coloring. 2. Add a drop of food coloring to aerosol shaving soap and "paint" on a cookie sheet. 3. Mix up instant pudding with water or milk and "paint" on a cookie sheet.

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480 -- SOAP PAINT

1 c. powdered detergent

4 tbsp. liquid starch

Beat detergent and starch with rotary beater until peaks form. Tempra coloring can be added. Apply with hands, brushes or sticks.

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481 -- SILLY PUTTY

1/4 c. white glue (Elmer's)

2 tbsp. liquid starch

Mix glue and starch together well. Allow to dry until it's workable. Use on a smooth surface.

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482 -- FUN DOUGH

1 c. flour

1/2 c. salt

1/2 c. water

Food coloring

Liquid soap

Mix flour and salt. Add water, a few drops of food coloring and a few drops of liquid soap. Presto - fun dough. Shape into balls or any design to hang on the Christmas tree.

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483 -- HOMEMADE FINGER PAINTS

1 c. flour

4 tsp. salt

7/8 c. cold water

Food coloring

Mix ingredients together and store in separate jar for each color you prepare.

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484 -- BUBBLE SOLUTION

1/2 gallon water

2/3 c. Dawn dish soap

3 tbsp. glycerin

Stir lightly. Leave sit overnight. Make loops of stiff wire. Let kids have fun. Even grown up kids.

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485 -- DOUGH ORNAMENTS

1 c. flour

1/2 c. salt

1/2 c. water

Food dye

Poster paints

Yarn for hanging

Mix flour, salt and water together to form a ball. Divide dough into smaller pieces. Sprinkle drops of food dye to desired colors. Mix thoroughly. Form into different shapes by hand or with cookie cutters. Make a small hole near the top of ornament for hanging. Bake 350 degrees for 20 minutes or until hard. If desired, color with poster paints after ornaments are cool. Thread yarn through hole to hang.

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486 -- DOUGH ORNAMENTS

1 c. flour

1/2 c. salt

1/2 c. water

Food dye

Poster paints

Yarn for hanging

Mix flour, salt and water together to form a ball. Divide dough into smaller pieces. Sprinkle drops of food dye to desired colors. Mix thoroughly. Form into different shapes by hand or with cookie cutters. Make a small hole near the top of ornament for hanging. Bake 350 degrees for 20 minutes or until hard. If desired, color with poster paints after ornaments are cool. Thread yarn through hole to hang.

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487 -- COCONUT PASTELS

1 (3 oz.) soft cream cheese

2 1/2 c. sifted confectioners' sugar

1/4 tsp. vanilla

Dash of salt

Food color (your choice color)

1/3 to 1/2 c. coconut (pecans can be

substituted)

Mix all ingredients together. Let set in refrigerator 2 to 3 hours. Roll into small balls. Place on wax paper and press down slightly. Place in refrigerator until serving time.

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488 -- ALMOND PASTE

1/2 c. ground walnuts

1 c. white bread crumbs

1 c. egg, beaten

2 tbsp. melted margarine

1/2 c. granulated sugar

4 tbsp. almond extract

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489 -- CINNAMON DOUGH ORNAMENTS

1 c. ground cinnamon

3/4 - 1 c. water

4 tbsp. white glue

Mix into thick dough. Roll as for cookies. Cut into desired shapes,. making small hole at the top for hanging. Allow to dry completely. Thread ribbon through hole and hang.

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490 -- LIBRARY PASTE

Mix in a saucepan: 1 c. sugar 1 tsp. alum 4 c. water Cook until clear and thick. Add 30 drops of oil of cloves or wintergreen (etc.) and store covered.

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491 -- PASTE

Combine 1 cup flour and 1/2 cup water. Shake in a jar with a lid until mixture is creamy.COOKED (keeps better):

Add 1/2 cup flour to 1 cup boiling water. Stir over low heat until mixture is thick and shiny. Store in covered container.

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492 -- SILLY PUTTY

Mix well: 1 part Sta-Flo liquid starch It needs to dry a bit before it is workable. It may be necessary to add a touch more glue or starch. You will have to experiment. It might not work well on a humid day. Store in an airtight container.

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493 -- FINGER PAINTS

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 a saucepan. Pour in the boiling water and cook over low heat until shiny. Remove from the heat and add soap and glycerine. Divide into portions and add different food coloring. Variation: Just beat warm water into Lux or Ivory Flakes until consistency desired and add food coloring.

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494 -- CINNAMON ORNAMENTS

1 c. ground cinnamon

3/4 to 1 c. water

4 tbsp. white glue

Stir together all ingredients. The dough should be as thick as cookie dough. Refrigerate dough for 2 hours. Knead on cinnamon lined surface. Then roll 1/4 inch out with rolling pin and cut with favorite cookie cutter. To dry shapes, place on waxed paper at room temperature turning them 2 times a day for four days. Before dry use a straw to poke a hole in the ornament. Once dry use a ribbon to hang.

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495 -- HOMEMADE FINGER PAINT

Dissolve 1/2 cup cornstarch with just enough cold water to dissolve. Slowly add 4 cups of boiling water while whipping with wire whisk until smooth. Boil for 2 minutes. Divide into containers and add food coloring. Dry coloring works best.

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496 -- SIDE DISH MADE WITH FILO DOUGH

6 eggs

1/2 c. flour

1 tsp. salt

1 carton (32 oz.) lg.-curd cottage

cheese

1 c. sour cream

1 lb. filo dough, thawed

1 c. melted butter

Beat eggs, then add flour and salt, mixing well. Add cottage cheese and sour cream and beat again. Heat oven to 325 degrees. Place 2 sheets of filo dough in a well buttered 13x9 inch rectangular baking dish. Brush 2 tablespoons butter over dough. Spread about 6 tablespoons cheese mixture over dough. Repeat with 2 layers of dough and 6 tablespoons of cheese mixture. Brush each layer of dough with butter. Continue layering in these quantities until only 2 sheets of dough remain and all cheese is used up. Add last 2 sheets of dough and drizzle any remaining butter over it. Bake until top is golden, about 1 hour. Cake will rise, but once removed from oven will sink to normal height. To serve, cut in squares. Serve warm as a side dish to meat or brunch dish. Serves 12.

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497 -- BUBBLE BLOWING SOLUTION

1/4 c. liquid detergent

2 1/2 tsp. sugar

9 tbsp. cooking oil

Few drops food coloring

1 3/4 qt. water

Mix detergent, sugar, oil and food coloring. Add water. Shake until sugar is dissolved. Use bubble pipes, straws or wire circles to make bubbles.

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498 -- SALT DOUGH ORNAMENTS

1/2 c. salt

3/4 c. hot water

1 1/2 - 2 c. flour

Heat glass bowl with hot water then dry out. Add salt, hot water and stir until water is warm. Add flour 1/2 cup at a time until dough is moist, not sticky. Roll and cut out. Bake 8 hours or overnight at 200 degrees. Paint with water colors and dip in Varathane Clear Finish Semi-Gloss when paint has dried.

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499 -- SALT DOUGH ORNAMENTS

1/2 c. salt, mix with

3/4 c. warm water

Add: Knead, roll out dough on floured board, cut with cookie cutters. Cut paper clips for hangers. Insert hangers before baking. Bake at 325 degrees for 8 to 10 minutes. Paint with acrylics and varnish. For colored dough, add food coloring to water before mixing. Keep unused dough in sealed plastic bag. Will keep in refrigerator for 2 weeks. Not edible.

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500 -- FINGER PAINT

2 c. flour

2 tsp. salt

2 1/2 c. cold water

2 c. hot water

Food coloring

Mix together and add cold water. Beat until smooth. Gradually add hot water. Boil until clear. Beat until smooth. Add food coloring. Store in jars.

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11000%20RECIP...k/11000%20RECIPES%20%20Ultimate%20Cookbook%20eBook2/CRAFT_RECIPES.txt (11 of 21)08/06/2009 22:10:44

501 -- SALT DOUGH BEADS FOR CHILDREN

2 c. flour

2 c. sugar

1/2 to 3/4 c. water with food

coloring added

Pam

Mix dry ingredients. Add colored water; stir until creamy. Spray cookie sheet lightly with Pam. Form 1/2 to 1 inch balls of dough. Place on cookie sheet. Use a plastic drinking straw to make a hole in the bead. Bake at 200 degrees for 1 hour. String beads on yarn for a beautiful necklace.

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502 -- SALT DOUGH VARIATIONS

Combine 1/2 cup cornstarch, 2/3 cup water and 1 cup salt for kiddie's play. Cook 1 cup flour, 1/2 cup salt, 2/3 cup water in double boiler for 10 minutes, stirring. Cool; knead with food coloring for 10 minutes. One cup flour, 1/2 cup salt, 2 tablespoons Wesson oil, 2 teaspoons cream of tartar, 1 cup water and coloring should be cooked until it leaves the pan. Stir it constantly. Four cups flour, 2 cups salt, 1 cup water, 1 cup cornstarch, 1 tablespoon glycerine or salad oil and coloring should be mixed and stored in an air tight plastic bag.

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503 -- ALL PURPOSE PASTE

1/4 c. sugar

1/2 c. flour

2 c. water

1 tbsp. alum

Cook sugar and water until clear. Remove from heat and add powdered alum, store in refrigerator. Add flavor if you want it scented. Be sure to label!

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504 -- FINGER PAINT

One quart boiling water with 3/4 cup laundry starch should be boiled until mixture bubbles. Be sure to add boiling water to cold starch mixture to avoid lumps. Remove from stove and add 3/4 cup Lux or Ivory soap flakes. Stir until dissolved and add coloring while still warm. Add oil of wintergreen or peppermint as a preservative and store in a screw top jar.

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505 -- BUBBLE BLOWING SOLUTION

1/4 c. liquid detergent

9 tbsp. oil

2 1/2 tbsp. sugar

1 3/4 qts. water

Mix and shake until sugar is dissolved. Can add food coloring if you desire.

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506 -- MODELING DOUGH

Mix together: 1/2 c. cornstarch 2/3 c. water Cook and stir constantly until mixture thickens; cool; knead in vegetable coloring.

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507 -- CORNSTARCH FINGER PAINT

1/2 c. cornstarch

1 qt. boiling water

Powdered paint

Dissolve starch in small amount cold water; gradually add hot water, cook until clear; add 2 tablespoons glycerine and clove oil.

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508 -- FLOUR FINGER PAINT

2 c. flour

1 c. sugar

1 c. cornstarch

Make thick paste of ingredients with cold water; pour on enough boiling water to make thick heavy starch, stir constantly until clear.

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509 -- SILLY PUTTY

2 parts white glue (Elmer's)

1 part Sta-Flo liquid starch

Mix well. It will need to dry a bit before workable. Store in airtight container. NOTE: If you use Elmer's school glue instead of regular white, it doesn't bounce or pick up pictures, but it makes a gooey delight your kids will love.

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510 -- KOOL AID MODELING DOUGH

1 c. all purpose flour

1/4 c. salt

1 tbsp. cream of tartar

1 env. Kool Aid

unsweetened soft

drink mix, any flavor

1 c. water

1 tbsp. vegetable oil

Mix flour, salt, cream of tartar and soft drink mix in medium saucepan. Stir in water and oil. Stir over medium heat 3 to 5 minutes until mixture forms a ball in the center of the pan. Remove to floured surface and knead until play dough consistency. Some Kool Aid flavors will need food coloring.

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511 -- FUNNY PUTTY

Mix together: 1 1/2 c. water Mix together: 1 tsp. Borax Pour together and add food coloring. Blend together with hands.

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512 -- FUN CONES

1 box cake mix

15 - 20 flat bottom cones

Preheat oven to 350 degrees. Set cones in muffin pan. Make cake according to directions. Fill cones 2/3 full with batter. Bake for 20 minutes. Frost when cool.

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513 -- NON-EDIBLE CINNAMON CRAFT SHAPES

3/4 c. cinnamon, ground

1 tbsp. allspice, ground

2 tbsp. cloves, ground

1 tbsp. nutmeg, ground

3/4 c. applesauce

Work into ball by hand, roll and cut with cookie cutters. Air dry on cookie sheets for 4 to 5 days. Use straw to make hole for hanging.

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514 -- BUBBLE JOY

1 c. Joy soap

2 c. water

1/4 c. white Karo syrup

Mix and let stand 3-4 hours or overnight. Will keep in a covered container for over a week. Then --RECIPE FOR HAPPINESS:--

1 child, idealist, visionary, romantic,

or the child in you

Some type of bubble maker

Add a pan full of Bubble Joy

Mix well with summer, sunshine and a soft breeze. Build castles in the sky and have fun.

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515 -- RAISING YEAST DOUGH

Yeast dough raises best in a place that's 80 to 85 degrees and free of drafts, such as an unheated oven. Simply place the bowl of dough on 1 rack and a large pan of hot water on the rack underneath. To see if the dough has risen enough and is ready for shaping, press 2 fingers a half inch into the dough. If the indentation remains when you remove your fingers, the dough is ready for the next step.

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516 -- CINNAMON ORNAMENTS

These deliciously scented ornaments are perfect for the holidays, whether you use them to hang on your tree, display them on packages, or give them as gifts. They are not costly, take little time, simple enough for the kids to make, and your house will emit a seasonal aroma.EQUIPMENT:

Mixing bowl

Mixing spoon

Rolling pin

Cookie sheet

Cookie Cutters

Scissors

Plastic bags

INGREDIENTS:

3/4 c. ground cinnamon

1 tbsp. ground allspice

2 tbsp. ground cloves

1 tbsp. ground nutmeg

1 c. applesauce

Copper wire (opt.)

1/8" or 1/4" satin ribbon (opt.)

Combine first 4 ingredients, blending well. Stir in applesauce; mix well. (Mixture will be stiff.) Roll out to 1/4" thickness on an ungreased cookie sheet. Using cookie cutters, cut dough into the desired shapes. Peel away the excess dough and re-roll as necessary. Cut wire into 2" lengths as needed. Bend lengths of wire into horse shoe shapes and insert ends into tops, leaving half circles of wire exposed. Let dry, uncovered for 4 to 5 days. To hang, cut ribbon into 10" lengths as needed. Fold ribbon in half, knot ends together and pull tight. Push loop of ribbon under wire and pull knotted ends of ribbon through loop. Use additional ribbon to tie a bow at top of wire, if desired. After ornaments have dried, store in sealed plastic bags until ready to use. Yield: 25 small ornaments or 18 medium size ornaments.

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517 -- FINGER PAINTS

3 tbsp. sugar

1/2 c. cornstarch

2 c. cold water

Food coloring

Mix the first two ingredients and then add the water. Cook over a low heat, stirring constantly until well blended. Divide the mixture into 4 or 5 portions and add a different food coloring to each, plus a pinch of detergent. The latter facilitates cleaning up.

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518 -- NO BAKE CINNAMON ORNAMENTS

3/4 to 1 c. applesauce

1 (4.12 oz.) bottle ground cinnamon

Mix all together to form a stiff dough. Roll out 1/4 inch thickness. Cut with favorite cookie cutters. Make hole with straw for ribbon. Carefully put on rack to dry. Let air dry several days, turning occasionally. Makes 12 sweet smelling ornaments.

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519 -- CINNAMON ORNAMENTS

3/4 to 1 c. applesauce

4.12 oz. bottle ground cinnamon

No baking and simple for kids! Mix 3/4 to 1 cup applesauce with 1 (4.12 ounce) bottle ground cinnamon to form a stiff dough. roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon. Carefully put on rack to dry. Let air dry for several days, turning occasionally. Makes 12 sweet smelling ornaments.

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520 -- PLAY-DOUGH

2 c. flour

1 c. salt

1 tbsp. oil

Mix ingredients with hands, adding a few drops of water at a time until it becomes the consistency of bread dough. Try storing in Tupperware or a plastic bag in refrigerator, but throw away if crumbly or sticky.

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521 -- PASTE FOR CHILDREN

1 c. sugar

1 c. flour

1 qt. cold water

1 tbsp. alum

1/2 tsp. oil of cloves

Combine in top of double boiler the sugar, flour, and cold water. Cook until thickened, stirring often. Add to preserve the alum and oil of cloves. Seal into jars. Paste will set to stiffer consistency. Lasts indefinitely if kept sealed. Makes 5 cups of paste.

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522 -- CRAFT DOUGH

Per child: 1/4 c. salt 1/6 c. water Food coloring Mix salt and flour together in a bowl. Add food coloring to water. Add water to dry mixture a little at a time. Knead the dough with your hands. Add a little more flour if it is too sticky; a little more water, if it is too dry. Store in a plastic bag.

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523 -- BUBBLE SOLUTION

1/3 c. dish soap or baby shampoo

1 1/4 c. water

2 tsp. sugar

1 drop food coloring

Combine ingredients and pour into an unbreakable bottle. To blow bubbles, experiment using plastic straws, pipe cleaners formed into loops, strawberry baskets from the grocery store, spoons with holes in them and other items you think of. Do not drink.

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524 -- BUBBLE RECIPE

2 c. Joy dishwashing detergent

6 c. water

3/4 c. white Karo corn syrup

Combine, shake, let settle 4 hours. Store, covered in refrigerator to extend suds shelf life. Allow to warm before using. Use Joy! Costs about $1.50 per gallon. Non-toxic but not for human consumption.BUBBLING TIPS:

1. Do not stir wand in suds to avoid foaming. 2. If foam develops, scrape off with stiff card. 3. Keep suds clean, avoid dirt, grass, bugs, etc. 4. Rotate play area around yard to avoid damage to plants. 5. 9"x13" cake pan works well. 6. Bubbles are best on humid days. 7. In cold weather, if suds feel cold, use electric fry pan on warm setting. 8. Bubble in sheltered areas on windy days. 9. Joy and Karo work best. Other brands don't work as well. 10. Protect suds from direct sun, sun weakens suds. 11. As with other similar products, if bubbles get in eyes, wash thoroughly with water. 12. Soap is an eye irritant. Use common sense.

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