Mix all the ingredients together in a large bowl then turn out onto a work surface and knead well. Magic Playdough 3 cups self raising flour Mix flour and water together and knead thoroughly. The mixture should not be sticky so add more flour until you are satisfied with the texture. This Playdough is soft and pliable and feels like risen yeast dough when it is handled. Salt Ceramic Playdough 1 ½ cups salt Mix the ingredients together in a pot, then cook over a low heat, stirring frequently until the mixture becomes solid. Turn out and knead immediately. Leave for 36 to 48 hours to harden. Cooked Fingerpaint 2 cups cornflour Mix the cornflour to a smooth paste with a little cold water in a large pot. Add 5 cups of cold water and stir over a low heat for about 10 minutes until the mixture has thickened to a consistency that will pour slowly and keep its shape briefly when moulded or patterned with fingers. Colour can be added while the fingerpaint is being cooked or mixed in by hand on the painting table. Fingerpaint 5 cups Lux soap flakes Beat with egg beater as you pour in enough boiling water over the Lux Flakes for the mixture to form a soft texture. Slime 1 cup Lux Flakes Dissolve the lux flakes in the hot water in a large bowl or bucket. Add colour has desired. Leave to stand for at least an hour. The resulting play material will froth up it beaten. Pours easily and is extremely slimy to touch. It keeps very well. Cornflour Gloop 2 cups cornflour Pour the cornflour into a bowl, add the cold water slowly, stirring constantly and stop when the water is barely absorbed by the cornflour. The resulting solution is fascinating to play with. It can be scooped up with the fingers as a mouldable material. But flows like a liquid back into the bowl. It will brush off clothing as a dry powder. Swamp Glunk Dissolve 2 heaped tabsp of soap powder into 1 cup hot water (Lux flakes work beautifully). In a separate bowl mix: Slowly add soap to glue mixture (you will be amazed what happens when you mix the ingredients together) Mix and knead. Get air bobbles out. Pour off excess liquid (although with the above amounts I have not had any excess water) Put on tray and let set for 5 – 10 minutes. Store in a zip lock bag or ice cream container. This lasts 4 – 5 weeks. When it gets old and hard, let the kids hammer it and throw it away. Do not let it come into contact with paper as it tends to stick to it! Comes off clothes in hot water. The kids love this. They can snap it apart, cut it, pull it, and slowly but surely it all runs back together again. Blueberry Slice 175g butter Place butter and sugar in a saucepan large enough to mix all the ingredients. Heat until butter melts. Mix in orange rind. Cool slightly then beat in eggs with a wooden spoon. Sift flour and baking powder into saucepan. Add orange juice and blueberries and mix to combine. Pour into a 20 x 30cm sponge roll tin with a baking paper lined base. Bake at 180 degrees C for 25 to 30 minutes or until Slice springs back when lightly touched. Cool. Dust with icing sugar and cut into squares or fingers.
Oaty Slice Serve this raspberry jam and tasty cheese. 1 cup wholemeal flour Mix flour, oat bran, baking powder and sugar together in a bowl. Melt butter. Lightly beat egg. Mix butter and egg into dry ingredients. Press mixture into a 20cm square tin with a baking paper lined base. Bake at I90 degrees C for 15 to 20 minutes or until firm and lightly golden. Cut into slices while warm. Wagons 2 celery stalks 12 toothpicks Cut celery stalks crosswise into two pieces each, about 3" long. Push toothpicks through sides of celery to form axles for four wheels. Apricot Muesli Slice 470g packet apricot muffin mix Place muffin mix, butter, muesli and orange juice in a bowl. Mix to combine. Press into a 20 x 30cm sponge roll tin with a baking paper lined base. Bake at 180 degrees for 25 to 30 minutes. Mark into bars while still warm. Spiders 1 box Ritz crackers Spread peanut butter on one side of a cracker. Top this with another cracker. Break 4 pretzel sticks in half
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