INGREDIENTS:
2 cups baking soda
1 cup corn starch (locally known as cornflour)
1 1/4 cups cold water
food coloring (optional)
Stir together baking soda and corn starch in saucepan. Add
water and cook over medium heat, stirring constantly until
mixture reaches consistency of moist mashed potatoes
(approximately 10-15 minutes). Be careful not to overcook
because then your crafts projects may crack when done. Add
food coloring to the clay recipe to create different colored
clay.
Remove mixture from pan and place in bowl and cover with damp
cloth. When clay is cool enough to handle, pat until smooth.
Now you're ready to play.
DRYING
When you are finished creating all kinds of fun objects,
leave on wire rack overnight to dry (about 8 hours).
If you wish to dry the clay in the oven, pre-heat oven to
lowest setting. Turn oven off, then place finished, decorated
objects on a cookie sheet in the oven for 10-15 minutes.
To use a microwave oven, place objects on a paper towel. Bake
at medium power for 30 seconds, turn craft over and bake for
30 seconds more. Repeat until clay is completely dry. Let
cool before handling.
You can paint dry pieces with water color, poster or acrylic
paints. Add glitter to wet paint for an eye-catching look.
For additional decorative ideas, glue on beads, macaroni, sea
shells, buttons, sequins or anything else you might have
around the house for arts and crafts. Use markers for drawing
other details. If you intend to hang the creations, glue cord
etc. on back.
Protect your finished clay crafts with clean nail polish or
clear acrylic spray.
To store any unused clay, simply place in a tightly sealed
pastic bag or container and refrigerate. It stays playable
for up to one week.
And the edible one
COCONUT CRISPS
by Rivka Tal
INGREDIENTS:
3/4 cup margarine
3/4 cup brown sugar, firmly packed
1 egg
2 tablespoons honey
1/2 teaspoon vanilla extract
2 cups flour, sifted
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup coconut (checked)
INSTRUCTIONS
1. Cream margarine and sugar until light and fluffy. Add egg,
honey and vanilla and mix well.
2. Stir baking powder and salt into flour. Add to first
mixture and blend well. Add coconut and combine
thoroughly.
3. Shape into a roll about 2 inches in diameter. Wrap in
plastic wrap or waxed paper. Chill overnight in refrigerator
or freeze for future use.
4. Preheat oven to 375 degrees F. Remove dough and unwrap;
cut into slices about 1/4 inch thick with a sharp knife.
Place on ungreased baking sheets. Bake for 12-15 minutes or
until slightly golden. Yield: 5-6 dozen cookies.
