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Recipes

Traditional Play Dough

This is the recipe for the play dough that we use in class. Making it together with your child teaches hom or her about math, science, reading, and sequencing. Once finished, the play dough provides you with many hours of creative and imaginative fun. Kneeding, rolling, pulling, and squeezing the dough also builds up the fine motor muscles and strengthens the fine motor skills that are necessary for hand writing. Have fun!!

  • 1 cup flour
  • 1 cup warm water
  • 2 teaspoons cream of tartar
  • 1 teaspoon oil
  • 1/4 cup salt
  • food coloring

Mix all ingredients, adding food coloring last. Stir over medium heat until smooth. Remove from pan and knead until blended smooth. Place in plastic bag or airtight container when cooled. Will last for a long time.

 

Cinnamon Play Dough (uncooked)

2 cups whole wheat flour

1 cup salt

5 teaspoons cinnamon

2 tablespoons of oil

1 cup warm water

Food coloring (if desired)

1. Mix all the dry ingredients in your bowl.

2. Add the oil and food coloring into the water then mix into the dry ingredients.

3. Stir until the dough forms a ball (add more flour if the mixture is too sticky, add more water if the mixture is too dry).

4. Knead on a lightly floured surface until the dough is pliable.

5. Refrigerate in a ziplock bag when not in use.

Gingerbread Cookies

3 cups (420 grams) all purpose flour

1/4 teaspoons salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

2/3 cup (160 ml) unsulphured molasses

Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.

In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.

Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely


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Last Modified: Monday, December 12, 2011
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