| 
Bits Of My Own Blog
<<Previous Page Next Page>>
Free Content
|
Dough recipes for ornaments
Dough recipes for ornaments
Hi guys,
>
>Here are a bunch of dough recipes I found and thought I'd pass along.
>Sounds interesting and they're all in one place at one time! Neat, huh, no
>cut and paste to get them organized!
>
>See ya, Kay
>
>Baker's Clay
>Most "dough art" projects are made from baker's clay - it can be cut,
>shaped, stamped, forced through a cookie or garlic press, and it rarely
>cracks while drying. It is the dough of choice for ornaments. Be prepared
>for a small amount of puffing and distortion during the baking process;
>each piece will be slightly different from every other one. By decreasing
>or increasing baking time, uncolored pieces can range from pale ivory to
>deep brown.
>
>When the baked piece is cool, paint with acrylics as desired. Brush or
>spray on a finishing coat of polyurethane to seal and protect piece.
>
>Baker's Clay
>
>4 cups white flour
>1 cup salt
>1 1/2 cups water
> Paste food coloring (optional)
>
>Mix flour and salt in bowl until well blended and smooth. Add 1/2 cup of
>water and continue to mix for a few minutes. Slowly add remaining water
>while turning the dough in the bowl. Gather the dough in a ball, working in
>any dry flour and salt left at the bottom of the bowl. Knead dough for
>about five minutes. Knead in food coloring if desired.
>
>Shape dough, as desired, and place on a foil-covered cookie sheet. Bake in
>a 250-300 degree F (120-150 degree C) oven until hard (about five minutes
>for 1"-2" pieces).
>
>Bread Dough
>Bread dough is easy to work with, and it can be pinched, rolled, ruffled,
>and stamped. It is a delicate dough, ideal for jewelry and other small
>pieces. Bread dough will keep for weeks when tightly sealed and refrigerated.
>
>Bread dough does not need a protective finish; unsealed, it resembles
>bisque. For a soft sheen, brush the piece with a mixture of equal amounts
>of water and glue. For a high gloss, brush with the glue-water mixture and
>let dry. Then give the pieces several coats of lacquer, letting dry between
>coats.
>
>Bread Dough
>
>2 slices white bread
>4 Tbs. white glue
>Tempera paint (optional)
>
>Remove crusts from bread and discard. Tear remaining bread into tiny
>pieces. Place in a bowl and add glue. Stir with a spoon until the mixture
>forms a ball. Knead until smooth, adding paint as desired. Shape piece;
>place on a foil-covered cookie sheet and let dry.
>
>Salt Dough
>Salt dough has a sparkly texture. It is heavy and strong and is especially
>suited for large or standing pieces, such as plaques or trivets, or as
>foundations for other, more delicate craft doughs. Salt dough keeps
>indefinitely when covered and refrigerated.
>
>Salt Dough 1
>
>2 cups salt
>2/3 cup water
>1 cup cornstarch
>1/2 cup cold water
>Food coloring, tempera, or other water-base paint
>
>Mix salt and 2/3 cup water in a pan. Heat until quite warm. Remove from
>heat. Mix cornstarch and cold water together and add to mix in the pan,
>stirring constantly. Return pan to stove and keep stirring until mixture
>forms a smooth mass. Turn out on a plate and cover with a damp cloth until
>cool. Work in coloring if desired.
>
>Shape on a foil-covered cookie sheet and let dry thoroughly - several hours
>in a warm oven or several days at room temperature. Smooth away rough edges
>with a nail file.
>
>Salt Dough 2
>
>3 cups flour
>3/4 cup salt
>3/4 tsp alum
>1 1/4 cups water
>
>Mix and knead until smooth. Coat rolling pin with spray oil and roll dough
>out to 1/4-inch thick. Spray cutters with spray oil before cutting shapes
>and use a straw to cut hole for hanging.
>
>Cornstarch Dough
>This chalk-white dough is extremely malleable and is not subject to
>distortion or puffing. Because it is more brittle than baker's clay, it is
>best suited for projects that will not be subject to a lot of handling.
>Cornstarch dough keeps indefinitely when refrigerated in a plastic bag.
>
>When cornstarch dough has hardened, it can be painted with markers,
>tempera, or acrylic paints. To protect, glaze with a thin coat of white glue.
>
>Cornstarch Dough
>
>2 cups baking soda
>1 cup cornstarch
>1 1/4 cups water
>Food coloring
>
>Mix baking soda and cornstarch together in a saucepan. Gradually stir in
>water. Bring to a boil over medium heat, stirring constantly until mixture
>begins to thicken. Remove from heat while dough is still easy to stir. Do
>not overcook. Turn out on platter and cover with a damp cloth. When cool
>enough to handle, knead until smooth, adding water if dough crumbles. If
>desired, knead in food coloring.
>
>Shape dough on a foil-covered cookie sheet. Let dry until dough is very
>hard. Drying time will vary, depending on humidity, taking as long as three
>to four days. You can shorten the time by placing the shaped dough in a
>very slow oven (200 degrees F or 95 degrees C) for an hour or two. Smooth
>away rough edges with sandpaper.
>
>Cinnamon-Applesauce Dough
>
>3/4 cup smooth, very thick applesauce (not watery)
>1 to 2 cups ground cinnamon (buy in bulk as high quality is not necessary)
>1 tablespoon ground cloves
>1 tablespoon ground nutmeg
>**Spices are optional. Add others if you prefer.**
>2 tablespoons white craft glue (such as Elmer's)
>Drinking straw
>
>Combine 1 cup cinnamon and any spices you want to use in small mixing bowl.
> Add the applesauce and glue and mix until thoroughly blended. Mix until
>smooth, firm, pliable, and no longer sticky. If too wet, add a little more
>cinnamon. Shape the dough as desired on a cinnamon dusted surface. Roll
>dough 1/4-inch thick. And cut with cookie cutters or use cookie molds. Dust
>molds with ground cinnamon. Firmly press small balls of dough into the mold
>until it is firmly packed with dough. The thicker the shapes are, the less
>likely they are to curl when drying. Use straw to cut hole for hanging.
>Air dry, dry in oven, or food dehydrator.
>
free web content
Index:
A
B
C
D
E
F
G
H
J
K
L
M
N
O
P
R
S
T
V
W
|
|
