Playdough

Yummy note: Well this post isn't exactly yummy, but I guess it could be if the kiddo accidentally ate it. That is what is really great about this recipe, and why I like to make it. It is made from all editable ingredients, and non-toxic just in case someone gets the urge to put it in their mouth. Plus, you can really mix up a crazy amount of fun varieties of playdough for your kids to enjoy that work many of their senses. :) One last note, this can be easily made in an electric skillet, instead of on the stove; this is nice to do as I let the little ones help stir if they want to be involved in the kitchen.

PlayDough

Ingredients:
3 cups water
3 tablespoons vegetable oil
3 cups flour
1 1/2 cups salt
2 tablespoons cream of tartar
2-4 tablespoons peppermint extract - added to the water
Several drops of food coloring - added to the water

Directions:
If you are using add-ins to your recipe, please make sure you have your food coloring and/or extracts mixed into the water before continuing. Pour all ingredients into a large pot and mix together. Cook over low to medium heat, stirring constantly. Continue mixing until mixture thickens and starts to pull away from the sides of the pan. Start forming the dough into a large ball. Remove from heat, and form dough into the ball and place on waxed paper. Allow to cool and then knead for a few minutes to achieve consistency. Store in a ziplock bag or airtight container. This playdough has lasted for months and stays nice and moist without a lot of cracking or drying like commercialized playdough does.

Add-ins: Either food coloring and flavoring extracts OR a package of Koolaid (instead of the extracts/food coloring) can be added to the water in the recipe to create a variety of different playdough mixes. These extracts are our favorites: peppermint, vanilla, and lemon. I've also seen variations to add in spices, such as cinnamon/ginger/pumpkin pie spicing instead of adding in the extract.

Thanks to our friends at Bright Horizons for the basic playdough recipe. Original recipe found here