SUMMER LEARNING CHALLENGE: MAKE

WEEK 8: PLAY KITCHEN COLLABORATION This week's MAKE Challenge is a Kitchen Collaboration: How many different ways can your family make play dough? Partner with other family members, making sure to have an adult's supervision in the kitchen (especially when using the stove).

You can execute this challenge in two ways: 1.Choose one recipe, with everyone helping to make a large batch. Divide the dough evenly and challenge each family member to come up with a different creation. 2.As a group, make small batches of different . Compare and contrast the variations in textures, shapeability, and craft results. Vote on the winning recipe and save it for future kitchen collaborations!

TRADITIONAL PLAY DOUGH* 1 CUP WATER 1 CUP 1/4 CUP SALT 3 TBLSP CREAM OF TARTAR 1 TBLSP VEGETABLE OIL OPTIONAL: COLOR OR SCENT ADDITIVES (SEE LAST PAGE FOR SUGGESTIONS)

1.MIX WATER, FLOUR, AND CREAM OF TARTAR IN A MEDIUM SIZED POT. 2.PLACE ON THE STOVE AND COOK OVER MEDIUM HEAT, STIRRING CONTINUOUSLY AS THE WATER BEGINS TO BOIL AND THE MIXTURE THICKENS. 3.KEEP STIRRING UNTIL THE MIXTURE SHAPES INTO A BALL. TURN OFF THE HEAT AND SET THE POST ASIDE UNTIL THE DOUGH IS COOL ENOUGH TO HANDLE. 4.PLACE THE BALL ONTO A LIGHTLY FLOURED SURFACE. IF NEEDED, KNEAD UP TO 1/2 CUP MORE FLOUR INTO THE DOUGH, IN SMALL AMOUNTS, UNTIL YOU HAVE THE TEXTURE YOU WANT. 5.STORE IN AN AIRTIGHT CONTAINER OR PLASTIC BAG. IT SHOULD LAST FOR SEVERAL WEEKS.

NOTE: YOU CAN OMIT THE CREAM OF TARTAR IF YOU DO NOT HAVE IT, BUT YOUR PLAY DOUGH WILL NOT LAST AS LONG WITHOUT THIS PRESERVATIVE.

*THIS DOUGH CAN BE USED IN NEXT WEEK'S CHALLENGE SUMMER LEARNING CHALLENGE: MAKE

WEEK 8: PLAY DOUGH

NO-COOK PLAY DOUGH*

1 CUP FLOUR 1/4 CUP SALT 3/4 CUP WATER 3 TBLSP LEMON JUICE 1 TBLSP VEGETABLE OIL OPTIONAL: COLOR OR SCENT ADDITIVES (SEE LAST PAGE FOR SUGGESTIONS)

1.MIX THE FLOUR AND SALT TOGETHER IN A LARGE BOWL. 2.MEANWHILE, HEAT THE WATER AND LEMON JUICE IN A SMALL SAUCEPAN UNTIL IT JUST BEGINS TO BOIL. YOU CAN ALSO MICROWAVE THE LIQUIDS IN A SMALL CUP UNTIL IT IS ALMOST BOILING (ABOUT 1-2 MINUTES). 3. POUR THE WATER AND LEMON JUICE MIXTURE OVER THE FLOUR AND SALT, STIRRING UNTIL IT JUST BEGINS TO FORM A DOUGH. 4.POUR THE VEGETABLE OIL OVER THE DOUGH AND STIR AGAIN UNTIL IT FORMS A BALL. AT THIS POINT, YOU CAN BEGIN THE DOUGH WITH YOUR HANDS. 5. IMPORTANT: DO NOT ADD MORE FLOUR TO THE WARM DOUGH! IT WILL FEEL STICKY WHEN IT IS WARM, BUT THE TEXTURE WILL CHANGE AS IT COOLS. 6.SET THE DOUGH ON A PIECE OF FOIL OR WAX PAPER TO COOL. ONCE THE DOUGH IS COMPLETELY COOLED, YOU CAN KNEAD IN MORE FLOUR IF YOU WANT TO IMPROVE THE TEXTURE. ONLY ADD ONE TABLESPOON OF FLOUR AT A TIME UNTIL YOU ARE SATISFIED WITH THE DOUGH. 7.STORE IN AN AIRTIGHT CONTAINER OR PLASTIC BAG. THIS DOUGH DOES NOT HAVE TO BE REFRIGERATED, BUT IT WILL LAST LONGER IF IT IS.

*THIS DOUGH CAN BE USED IN NEXT WEEK'S CHALLENGE SUMMER LEARNING CHALLENGE: MAKE

WEEK 8: PLAY DOUGH

SUGAR DOUGH*

1 1/2 CUPS FLOUR 1/2 CUP 3 TBLSP VEGETABLE OIL 1/2 CUP WATER OPTIONAL: COLOR OR SCENT ADDITIVES (SEE LAST PAGE FOR SUGGESTIONS)

1. MIX 1 CUP OF THE FLOUR WITH THE SUGAR AND THE VEGETABLE OIL IN A LARGE BOWL. 2.ADD THE WATER IN SMALL AMOUNTS, STIRRING AS YOU POUR, UNTIL ALL OF THE INGREDIENTS ARE MIXED TOGETHER AND MOST OF THE WATER HAS BEEN ABSORBED. 3.KNEAD THE DOUGH UNTIL IT IS A STICKY LUMP. ADD ANY REMAINING WATER AND KEEP KNEADING UNTIL IT HAS A STICKY, DOUGH-LIKE TEXTURE. 4.KNEAD THE REMAINING FLOUR INTO THE DOUGH UNTIL YOU HAVE THE TEXTURE YOU WANT. 5.STORE IN AN AIRTIGHT CONTAINER OR PLASTIC BAG. THIS DOUGH WILL KEEP LONGER IF STORED IN THE REFRIGERATOR.

NOTE: MORE THAN ANY OTHER TYPE OF PLAY DOUGH, SUGAR DOUGH MOST LOOKS AND FEELS LIKE DOUGH. JUST REMEMBER THAT IT IS NOT MEANT TO BE EATEN, ESPECIALLY AFTER REPEATED USES!

*THIS DOUGH CAN BE USED IN NEXT WEEK'S CHALLENGE SUMMER LEARNING CHALLENGE: MAKE

WEEK 8: PLAY DOUGH

SALT DOUGH*

1 CUP FLOUR 1/2 CUP SALT UP TO 1/2 CUP WATER OPTIONAL: SCENT ADDITIVE (SEE LAST PAGE FOR SUGGESTIONS)

1.MIX FLOUR AND SALT IN A LARGE BOWL. 2.SLOWLY ADD THE WATER, ONE TABLESPOON AT A TIME, STIRRING UNTIL THE MIXTURE IS SMOOTH AND EASY TO HANDLE. 3.KNEAD THE DOUGH FOR 5-10 MINUTES, THEN LET IT REST FOR 10 MINUTES. 4. STORE IN AN AIRTIGHT CONTAINER OR A PLASTIC BAG.

NOTE: SALT DOUGH IS THE ONE TYPE OF CRAFT DOUGH THAT HAS TO BE KNEADED FOR A PERIOD OF TIME, JUST LIKE DOUGH.

SALT DOUGH CAN BE BAKED IN THE TO MAKE IT SET AND HARDEN , TOO.

TO TRY THIS, SET THE OVEN TO ITS LOWEST TEMPERATURE (AROUND 200*) AND BAKE UNTIL IT IS COMPLETELY DRIED, ABOUT 1-2 HOURS.

SEE THE LAST PAGE FOR SCENT VARIATIONS. THIS DOUGH IS NOT USUALLY COLORED, BUT IS PAINTED AFTER IT IS DRIED.

*THIS DOUGH, UNBAKED ,CAN BE USED NEXT WEEK'S CHALLENGE SUMMER LEARNING CHALLENGE: MAKE

WEEK 8: PLAY DOUGH

BAKER'S CLAY

]1/4 CUP CORN STARCH 1/2 CUP SODA 1/3 CUP COLD WATER OPTIONAL: SCENT ADDITIVE (SEE LAST PAGE FOR SUGGESTIONS)

1.POUR THE DRY INGREDIENTS INTO A SAUCEPAN. ADD WATER AND STIR WITH A WOODEN SPOON UNTIL IT IS VERY SMOOTH (THIS WILL HAPPEN VERY QUICKLY). 2.TURN THE STOVETOP BURNER TO MEDIUM-LOW AND KEEP STIRRING. THERE WILL BE A CONSTANT REACTION BETWEEN THE CORN STARCH AND THE BAKING SODA AS IT COOKS: THIS IS NORMAL (AND QUITE INTERESTING TO OBSERVE!). 3.WITHIN MINUTES, THE MIXTURE WILL THICKEN AND BEGIN TO COME AWAY FROM THE SIDES OF THE SAUCEPAN IN A DOUGH-LIKE SUBSTANCE. WHEN THIS HAPPENS, REMOVE IT FROM THE HEAT IMMEDIATELY (IT'S IMPORTANT TO TURN OFF THE HEAT AS SOON AS THIS HAPPENS SO YOU DON'T OVERCOOK THE CLAY AND MAKE IT CRUMBLY). LEAVE THE DOUGH IN THE PAN UNTIL IT IS COOL ENOUGH TO HANDLE. 4.WHEN YOU'RE ABLE TO HANDLE THE DOUGH, REMOVE IT FROM THE PAN AND SEAL IN A PLASTIC BAG UNTIL IT HAS COOLED COMPLETELY.

NOTE: 'S CLAY IS SNOW WHITE IN COLOR, AND IT CAN BE USED IN ADDITIONAL WAYS: JUST LIKE AIR-DRY CLAY. IT WILL NOT CRACK IF LEFT OUT TO HARDEN. LIKE SALT DOUGH, BAKER'S CLAY CAN ALSO BE DRIED IN THE OVEN. BAKE AT 200* FOR 1-2 HOURS.

SEE THE LAST PAGE FOR SCENT VARIATIONS. THIS DOUGH IS NOT USUALLY COLORED, BUT IS PAINTED AFTER IT IS DRIED. SUMMER LEARNING CHALLENGE: MAKE

WEEK 8: PLAY DOUGH

COLOR AND SCENT VARIATIONS

TRY SOME OF THESE IDEAS FOR ADDING COLOR AND SCENT TO YOUR PLAY DOUGH:

COLORS

ADD DROPS OF FOOD COLORING TO THE DRY INGREDIENTS. ADD SPICES TO THE DRY INGREDIENTS: ADD 1 TBSP OF TUMERIC FOR YELLOW OR 1 TBLSP OF PAPRIKA FOR ORANGE. BEET JUICE IS A NATURAL DYE: REPLACE HALF OF THE WATER IN THE RECIPE WITH BEET JUICE FOR A PURPLISH-RED (SHOWN IN PHOTO). LIQUID WATERCOLOR PAINT WORKS JUST LIKE FOOD COLORING. TO ADD COLOR AS WELL AS SCENT, DISSOLVE 1 PACKET OF KOOL-AID MIX INTO THE WATER BEFORE MIXING WITH THE DRY INGREDIENTS. FOR A SPARKLY EFFECT, STIR GLITTER INTO THE WET DOUGH MIX RIGHT BEFORE KNEADING.

NOTE: AS MENTIONED IN THE RECIPES FOR SALT DOUGH AND BAKER'S CLAY, THESE TWO DOUGHS ARE TYPICALLY NOT COLORED AT ALL. INSTEAD, THEY ARE PAINTED AFTER THE FINISHED PRODUCT HAS BAKED OR AIR DRIED. IT SHOULD STILL BE FINE TO ADD COLOR TO THESE DOUGH MIXES IF YOU'D LIKE TO DO SO, HOWEVER!

SCENTS

ADD A FEW DROPS OF ESSENTIAL OIL TO THE WATER BEFORE MIXING WITH THE DRY INGREDIENTS. TO ADD COLOR AS WELL AS SCENT, DISSOLVE 1 PACKET OF KOOL-AID MIX INTO THE WATER BEFORE MIXING WITH THE DRY INGREDIENTS. FOR A GINGERBREAD SCENT, ADD 1 TSP GINGER, 1 TSP NUTMEG, AND 1 TSP CINNAMON TO THE DRY INGREDIENTS.

NOTE: SALT DOUGH AND BAKER'S CLAY ITEMS WILL RETAIN THEIR SCENTS EVEN AFTER THEY ARE DRIED OR BAKED.

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