Friday, August 20, 2010

My New Favorite Play Dough Recipe

This morning I made a batch of homemade playdough for Marcus and Sophia.  I colored it red and scented it with real ground cinamon.  If I do say so myself, it smells, looks, and feels divine.

So by request from some of my facebook friends,  here is my NEW favorite play dough recipe.  My old favorite play dough recipe was from MaryAnn Kohl.  That recipe is a great one too.  However, this recipe surpasses it in both texture and logevity.  (If seals in an airtight container, this dough will last a very long time.)

This dough also has a texture that is out of this world.  I can't do it justice by describing it in words.  It is very, very soft and just feels so much better than the canned play dough you can buy.  It comes off the stove hot and sweet smelling.  And the kids and I love playing with it while it is still warm.  It is a total sensory experience and perfect for young, curious toddlers. 

This recipe only takes a second to whip up and is very economical to make.  Very young kids can help too with the pouring, measuring and mixing.  Which means you are not only making play dough, you are making memories.  (Home made things are always filled with lots of love.) 

This recipe comes from My Montessori Journey.  And if you haven't checked out that blog, you are missing out!  It is filled with so many great ideas.

My Montessori Play dough Recipe
1 c. flour
1/2 cup salt
1 T. cooking oil
1 T. cream of tartar
1 c. water
Food coloring of your choice
Add-ins of your choice (i.e. spices, extracts, glitter, essential oils, etc.)

Stir ingredients together well.  Just measure them into the saucepan you will be using to cook the dough, but mix them well before heating up the pan.  Over medium heat cook the dough, stirring constantly until it forms a ball.  (NOTE:  When it starts to pull away from the sides somewhat and clump together and most of the "wet-looking" parts look dry, it's ready to remove from the pan.)  Turn dough onto a board (or the countertop) and knead until very smooth.  (NOTE:  It will be pretty warm to the touch, but try to knead it until it becomes a nice, smooth ball.  If it feels sticky, you can work a little more flour into it and it will be fine.)  Cool.  Store in a covered plastic container OR in a sealed ziploc bag. (ANOTHER NOTE:  This dough does seem to always stick in the saucepan somewhat.  I have tried spraying the pan first, but I still have a crusty residue on the pan when I'm finished.  I am used to this now and just plan on soaking the pan after I make a batch.  I just wanted you to know about that though so you wouldn't think you had goofed something up if that happens.)

As for how much spice, extract or food coloring to add in.  I usually never measure this.  I just slowly stir it in until I get the desired color and scent.  I probably add approximately 1 Tbsp of spice if I were to guess.   I also recomend the food coloring from wilton.   We usually have some left over from the kids birthday cakes that I make.  I have so much better luck getting the exact color I am aiming for when I use wilton brand food coloring.

I have also had luck adding in Essential Oils to this.  I made a lovely lavender colored and scented play dough this spring.   Like I said, this dough lends itself to many creative options.

Have fun and make the recipe your own.   My Montessori Journey also gives many ideas for making seasonal play dough.
January--white dough with white glitter OR "snow dough" and a snowman or snowflake cutter; February--pink dough with red glitter and a heart cutter;
March--green dough with gold glitter and a shamrock cutter;
April--purple dough scented with lavendar oil and an egg cutter;  
May--yellow dough with lemon extract and a flower cutter;  
June--blue dough with a boat cutter;  
July--small balls of red, white and blue dough with a star cutter;  
August--yellow dough with gold glitter and a sun cutter;
September--plain dough (no coloring) with apple pie spices and an apple cutter (or red dough with apple pie spices);  
October--orange dough with pumpkin pie spices and a pumpkin cutter;
November--orange or brown dough with pumpkin pie spices and a turkey cutter;
December--gingerbread dough (use lots of cinnamon, allspice, ground cloves) with a gingerbread cutter OR green dough with peppermint extract and gold glitter and a tree cutter OR red dough with peppermint extract and gold glitter and a candy cane cutter.

For other fun "home made" dough themes check out Counting Coconuts.  She makes a weekly sensory tub and play dough each month.


Debbie said...

This recipe looks so familiar, like the one I use to make when teaching Sunday School. I am going to have to give it a try. I am also bookmarking this post, I love all your monthly ideas!

5+2=1 said...

This recipe is very similar to what's on our Cream of Tartar packets in Australia (i say similar, because i don't know the conversion into metric measurements) You can get the same result by just using hot (boiled) water instead of cooking it.

mixing them all together in a bowl and when it clumps start kneading it :)

love your blog, but i don't get a chance to catch up that often :/

5+2=1 in Australia


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