Homemade Cornmeal Fundough Play Dough Food

KOOL-AID PLAY DOUGH

Steps:

• Mix flour, salt, Kool-Aid until blended.
• Add oil to boiling water, mix with spoon until cool enough to knead.
• Continue kneading until color is blended.
• Store in air tight bag or container in the refrigerator.

PLAY DOUGH

Steps:

• Mix all ingredients in saucepan.
• Cook on medium heat until thick.
• Store in airtight container.

PLAY DOUGH

Steps:

• In a large saucepan, combine the flour, cream of tarter and salt. Gradually add the water and oil. Cook and stir over medium heat for 3-5 minutes or until a ball forms., Cool. Divide dough and knead in colors as desired. Store in airtight containers or resealable plastic bags.

THE BEST PLAY DOUGH RECIPE

Steps:

• Mix flour and salt in a large bowl.
• In a glass measuring cup, mix alum, water, oil, and color and add to the flour/salt mixture. Stir until slightly cool.
• Knead well, adding flour until it stops sticking to your hands.
• Keep in an airtight container when not in use.

SALT DOUGH

Steps:

• Mix all ingredients together except water together.
• Mix water in a little at a time.
• Knead dough 7-10 minutes.
• Roll out dough and cut into shapes.
• Allow to air dry or bake at 325 on a foiled cookie sheet.
• For each 1/4 inch of thickness, cook for 1/2 hour.
• Allow to cool and decorate as desired.
• Store dough in plastic bag.

CORNMEAL DUMPLING DOUGH

Steps:

• In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in butter until small crumbs form. Stir in buttermilk.

CORNMEAL DOUGH

Steps:

• Pulse flour, cornmeal, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until dough just begins to hold together (no longer than 30 seconds).
• Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

GRANDMA TERRI'S PLAY DOUGH

Steps:

• Mix all ingredients together in a sauce pan.
• Cook on medium heat stirring CONSTANTLY until it gets in a ball and is no longer sticky.
• Seal in an airtight container and let the creativity flow.
• In an airtight container it will last for months.

HOMEMADE CORNMEAL FUNDOUGH PLAY DOUGH

Steps:

• Place all of the ingredients in a medium bowl and blend them together into a dough.
• Additional water may be added if the mixture is not pliable enough.
• The dough will keep for 4-6 weeks if stored in an airtight plastic container.

GRANDMA PEGGY'S CORNMEAL ROLLS

Steps:

• Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.

GLUTEN FREE PLAY DOUGH

Steps:

• Mix base ingredients in a large measuring pitcher.
• Heat one cup of the resulting white mixture in a small saucepan. and add some food colouring (a few drops at a time) to reach the desired colour.
• Stirring constantly with a wooden spoon, cook over low heat for about 5 minutes. Consistency will be very runny at first but once it starts to thicken mixture will firm up quite fast.
• Remove from heat and knead to remove lumps (if any).
• Repeat with rest of mixture. 1 cup of the mixture will yield approximately 1 small canister of Gluten-free Play Dough (like the standard sets with a few colours you buy in the store).
• Given prep/cooking time is for one colour.

KOOL-AID SCENTED PLAY DOUGH

Steps:

• In a pot, combine water, oil, Kool-Aid, and salt.
• Heat and stir until salt dissolves.
• Add Flour and cream of tartar all at once to above.
• Cook over medium heat, stirring constantly until well mixed and dough forms a ball, (this should only take a couple minutes).
• Remove from heat once the dough forms into a ball.
• Cool on a clean baking sheet, kneading the dough as soon as it is cool enough to handle.
• Cool completely, and let your kids play away!
• (On occasion, I've mixed in a matching essential oil to enhance the fruity scent if I only have one package of a Kool-aid flavour on hand.) Store this Play Dough in a resealable plastic baggy or plastic container.
• It should last for a couple months, depending on how often your children play with it.

CORNMEAL BISCUIT DOUGH

Steps:

• Mix flour, cornmeal, baking powder, salt and sugar in a bowl or in food processor. Either cut in butter using fingertips or a fork to make a crumbly mixture, or add butter to processor and pulse until crumbly.
• Beat egg and buttermilk or yogurt together and stir in, mixing to make a very soft dough. Add 1 to 2 more tablespoons of buttermilk, if needed, to hold the dough together.

CORNMEAL TART DOUGH

Steps:

• Combine flour, cornmeal, sugar, baking powder, and salt in a food processor; pulse several times. Add butter; process until mixture is the consistency of coarse meal, about 7 seconds. With motor running, add yolks and enough ice water so dough comes together. Do not overmix.
• Divide dough in half; press to flatten into disks. Wrap each in plastic; chill at least 30 minutes or overnight.