Softest Play-Dough In The West

I'm kind of a Scrooge when it comes to play-dough. I have to admit I hate the stuff. It's selfish really. Play-dough is messy, you have to make sure kids don't eat it, it's something you have to play WITH them, and it's SO messy! That being said, I know that kids love it. I have gotten better. I just prepare myself for the task by setting aside a good chunk of time I can dedicate to playing with it with her, and clean up. I've made a few different homemade play-doughs and this is my favorite.

5 cups flour
1 cup salt
2 Tbsp alum or cream of tartar
6 Tbsp oil
4 cups boiling water
* To make colored play-dough - add food coloring to the water, or powdered tempura to the flour.

Boil water. Add oil. Stir in dry ingredients and mix well. Knead until soft. Store in an air tight container for months.

Fruit Salsa with Cinnamon Crisps

I would like to first apologize that I do not have a picture of this recipe at the moment. However, I hope to be making it soon, so I'll edit this post and add one then.

This is one of my recipes that is one of those dishes I used to save for Munch N Mingle or Picnics in the Singles Ward before I got married, you ladies know what I'm talking about ;). Now I make it when strawberries are in season, or just on sale. I usually at least double this recipe, it goes quickly!

Friut Salsa:
1 pint strawberries, chopped
1 large banana, chopped
1 Red Delicious apple, chopped (I have used Gala, and it was great)
1 kiwi, peeled and chopped
1/4 cup fresh lemon juice (I use bottled)
1/4 cup sugar
1/4 tsp ground nutmeg
1/2 tsp cinnamon

Combine first 4 ingredients. Stir together lemon juice, sugar, nutmeg, and cinnamon; toss with fruit. Chill.

Cinnamon Crisps:*
4 (7 1/2-inch) flour tortillas
Vegatable cooking spray (I used cooking oil in one of those pump sprayers, pampered chef makes one)
2 tbsps sugar
3/4 tsp cinnamon

Cut each tortilla into eighths. Arrange pieces on baking sheets. Lightly coat with cooking spray. Combine sugar and cinnamon, sprinkle over tortillas.

Bake at 350 degrees for 6 to 8 minutes or until lightly browned. Serve with fruit salsa.

Yeild: 4 servings

*Note: these cinnamon crisps are soo good with just plain vanilla ice cream or frozen yogurt. We also use them for sundaes, or with cooked apples. They are very very good with lots of desserts the more I think about it, and they only takes a couple of minutes to make!

Resurrection Cookies

While in search of Easter traditions to start in our family, I came across this wonderful idea. I love this because it helps children learn the meaning of Easter in a way that will keep their attention and curiosity. Each step of making Resurrection Cookies is symbolic to the Easter Story. Willow is too young to understand this year but these cookies will become a teaching tool and tradition in our family from now on.

Easter Cookies
Make these cookies the night before, just before bedtime.

Ingredients:

1 cup whole pecans

1 tsp vinegar

3 egg whites

pinch salt

1 cup sugar

zipper baggie

wooden spoon

tape

Bible

Heat oven to 300*. Place pecans in the baggie and close. Let the children beat it with a wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by Roman soldiers. (John 19: 1-3)

Let each child smell the vinegar. Put 1 tsp into a mixing bowl. Explain that when Jesus was thirsty on the cross. He was given vinegar to drink. (John 19:28-30)

Add egg whites to the vinegar. Eggs represent life. Explain that Jesus gave His life to give us life (John 10:10-11)

Sprinkle a pinch of salt into each child's hand. Let them taste it. Put the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sins. (Luke 23-27)

Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and come unto Him. (Psalm 34:8, John 3:16)

Beat with a mixer on high speed 12-15mins until stiff peaks form. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. (Isaiah 1:18, John 3:1-3)

Fold in broken nuts. Drop by teaspoonfuls onto a waxed paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. (Matthew 27:57-60)

Put the cookies in the oven, close the door and turn the oven OFF. Give each child a piece of tape to seal the oven door. Explain that Jesus' tomb was sealed. (Matthew 27:65-66)

Go to bed. Explain that the disciples felt sad to leave Jesus in the tomb just as they may feel sad to leave the cookies in the oven overnight.(John 16:20-22)

On Easter morning, give everyone a cookie. Notice the cracked surface. Take a bite-they're hollow!! The disciples were amazed to find the tomb empty! (Matthew 28:19)

HE IS RISEN!

Happy Easter

Homemade Yogurt

With a few household items you can make your own homemade yogurt. It is creamy and smooth and completely satisfying. I love to eat it for breakfast with granola, for dessert with fresh fruit or jam, or for a snack just as it is. I also feel much better about serving this natural yogurt to my baby. Give it a try and you will never buy yogurt from the store again!


4 quarts milk (whatever fat content you prefer, 2%, whole, half and half, or a combination)*
2 cups instant dry milk powder
2 cups sweetener of choice (fructose, sugar, honey, or none)*
2 small cartons (or 2 cups) plain yogurt
1-2 heating pads, candy thermometer, jars or other container

Get all your equipment ready before starting - plug in heating pads, have blankets or towels out, have jars and lids ready to fill. The temperatures are the touchy part of this process so you want to move quickly when the time comes.

Heat milk, dry milk, and sweetener in a large pot or double boiler to keep milk from scalding . Whisk lightly until milk and fructose are dissolved.

Using a candy thermometer check temperature constantly and heat until it reaches 180. Hold at roughly 180 for 5 minutes.  Remove from heat and place the pot in a cold water bath. Reduce heat quickly to 120 by stirring the milk.

Gently whisk in yogurt (Do not add yogurt while milk is hot.  It will kill your culture). Dump into desired containers (5 quart jars).

Incubate.  I tuck it in and say a prayer over my yogurt.  This is nutritious food that will feed my family.  There are lots of methods for incubation.  Heating pad - Wrap the jars in a towel, wrap a heating pad around that, then wrap towels or blanket around all to keep insulated. Cooler - Wrap in blanket and place in a cooler.  Close lid tightly.  Oven - place jars on oven rack.  Close oven door and turn the oven light on.  Leave over night.  Incubate for 10-12 hours. Set a timer or write a note to remind you to take them off. Chill in fridge and enjoy.

*You can alter the milk and sweetener to your taste. The family I nannied for in Philly is part middle eastern. They like their yogurt very sour so I didn't add any sweetener.  I like this because it's also great to use for baking and other recipes.  Then we add honey and fruit by the bowl. I also like 1 1/2 cups powdered milk and 1 1/2 cups sweetener. To get the consistency I prefer, I use 3 quarts half and half and one quart 2% milk. Using all half and half will get you a consistency that is very thick and you can cut it with a spoon. My aunt likes to use 1 cup powdered milk, 1 cup fructose (sometimes up to 1.5 cups), and 4 containers of yogurt starter, 1/2 gallon whole milk (4%) with 1/2 gallon, or 2 quarts, of Half and Half. This just shows that you can adapt the recipe to your liking. The critical part is the temperature. Also try adding a flavored yogurt starter for a subtle flavor, or extracts for stronger flavor, or essential oils. I like to leave mine plain so I can flavor each bowl differently. You might have to experiment to get it just how you like it.