Cornstarch Play Clay
4 cups salt
1 1/3 cups water
1 can (12 ounces) cornstarch
3/4 cup cold water
Food coloring (if desired)
In a large saucepan, mix salt and water over medium heat, stirring occasionally for about five or six minutes, until mixture is very hot and starting to boil.
Remove from heat and add cornstarch; stir well; add cold water a little at a time and mix until play clay is of the consistency of mashed potatoes. (You can add more or less water as needed.)
Let mixture cool until it is easy to handle with your hands.
Dust a counter or tabletop with cornstarch; knead play clay dough lightly until it is no longer sticky.
Makes about 5 to 6 cups play clay. Store up to 2 cups of play clay in the cornstarch container.
Tip: To make brown-tinted coloring as for gingerbread men, 20 drops yellow, 3 drops red.
Creative ideas: mold or sculpt into shapes of the season or roll and cut out with cookie cutters for ornaments. Make a variety of colors and decorate with glitter, markers, pipe cleaners, eyeballs, etc.
Chewy Blueberry- Walnut Snack Bars
1 cup dried blueberries
3 cups additional dried fruit
(mixed, per your taste)
1 1/2 cups walnuts, chopped
1/4 cup rice flour
1/4 teaspoon salt
1/4 cup agave nectar (or to
3/4 cup mashed silken tofu,
soft or firm
Preheat the oven to 350 degrees (325 degrees for a glass pan).
Lightly spray an 8-inchsquare pan with nonstick spray and line with parchment paper.
Chop dried fruit into bitesized pieces and place in a medium bowl; add the walnuts. Sprinkle in the rice flour and salt, toss until combined.
Spray a 1/4-cup measure with nonstick spray before measuring the agave nectar (so it slides out easily!) then pour the nectar into the fruit and walnut mixture.
Add the mashed tofu and mix with a spoon or your hands until everything is thoroughly combined.
Spread the mixture into the prepared pan and bake in the center of the oven for 30 to 40 minutes or until brown around the edges and the top is dry to the touch.
You can remove the pan from the oven at this point or, for a chewier result, turn off the oven and leave the pan in there for up to 40 minutes longer.
Cool the pan for about 20 minutes before cutting the mixture into about a dozen small bars.
Transfer bars to a cooling rack and let them sit an hour. (They’ll become chewy while “airing out” on the rack.)
Store bars in a cookie tin at room temperature. If you’ll be keeping them for more than a few days, seal them in a heavy plastic bag and store in the refrigerator or freezer.
1 medium banana, sliced and
1 cup fat-free chocolate milk
1/2 cup raspberry low-fat yogurt
Place banana, chocolate milk and yogurt in blender. Cover and blend until smooth. Pour into 2 glasses. Serve immediately.