2 1/4 teaspoons yeast
2 1/4 teaspoons salt
1 1/2 cup water
3 1/4 cup unbleached flour (you can replace up to half a cup with whole grain flour)
Corn meal

1. In a large bowl mix yeast, salt and water. Add flour and stir to combine.

2. Let dough rise in a warm place for at least two hours, until it rises and collapses (or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use.

3. To refigerate: cover dough, but make sure it is not airtight, and place in fridge.

4. When you want to make bread throw a handful of flour on top of the dough. Shape the dough in your hands by turning the dough in your hands, stretch the surface of the dough and tuck under (to make the surface smooth).

5. Generously dust a pizza peel (or any flat surface – I use a bamboo cutting board) with cornmeal. You can use flour instead, but you’ll need to use a very generous dusting.

6. Allow dough to rest in a warm place for 40 minutes – longer (up to an hour and a half) if you use some whole wheat flour in place of the white.

7. 20 minutes before baking preheat the oven to 450 degrees F with a baking stone (or over turned baking sheet) on the middle rack and a shallow pan (empty) on the bottom rack.
NOTE: DO NOT USE A GLASS PAN (not even Pyrex) when you pour cold water into it, it is likely to break. Use a shallow metal pan.

8. Throw flour on the top of your loaf and slash 2 to 4 times.

9. Slide the loaf onto the baking stone.

10. Pour 1-2 cups of tap water into the shallow dish and immediately close the oven door to trap the steam.

11. Bake for 30 minutes, or until crust is well browned and bread sounds hollow when you knock on the bottom.

2 tablespoons butter

1 onion, chopped

1 stalk celery, chopped

3 cups chicken broth

8 cups broccoli florets

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

ground black pepper to taste

Directions

1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.

2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

2c sugar,

2 eggs,

1c yoghurt( any flavour),

3/4c cocoa,

200g melted butter

2t baking soda,

1 1/2 t vanilla ess,

1/4 t salt,

3 c self raising flour ( or 3c flour and 3 t BP)

1c black coffee.

Mix all together , makes 2 round cakes or a roasting tray full ,

Bake at 180*c till knife comes out clean when tested ( about 30 mins).

Soften butter & Kremelta (make sure Kremelta is soft all the way through or the lump get stuck in the piping nozzle) …. Beat the Bejeezes out of it in a big phat mixer.
Stores in the fridge for 2 weeks

1. Wash on hot with no detergent. Watch for bubbles during the agitating cycle. Continue doing hot
washes until there are no more bubbles. This method is good for curing
detergent buildup.

2. Wash on hot with a squirt of Dawn. I’ve heard that Dawn works the best. Follow with several
rinses until the bubbles are gone. This method is especially good for rash
cream buildup.

3. Wash on hot with two scoops of Baby Oxyclean. I have used both Baby and Original and find that
Baby works best on baby stains. I’ve heard it suggested to add a pot of boiling water to the load if you’re using the Oxy. Again, follow with several rinses.

4. If you only need to strip hemp inserts, you can boil them on the stove. Boil for 20 minutes.

extra rinse.

Warm soak with a TON of vinegar (At least 3 cups)

1/2 C peanut butter
1/2 C honey
1 C powdered milk

Just throw it all together and mush it up with your hands until its fairly smooth. The oils from the peanut butter will keep it from sticking to the table and the kids’ hands.

“Play Dough”
1 cup flour
1/2 cup salt
1/2 cup water
Mix well until it forms a ball. Knead add food coloring if desired. If sticky add some flour and if to dry add a small amount of water.

Play dough 2
1 cup flour
1 cup warm water
2 teaspoons cream of tarter
1 teaspoon oil
1/4 cup salt
food coloring

Mix all ingredients (add food coloring last). Stir over medium heat until smooth. Remove from pan, let cool slightly, and knead until blended and smooth. Store in a plastic bag or airtight container when cooled.

Kool-aid Dough

Flour 3cups
Salt 1 1/2 cups
Water 3 cups
Vegetable Oil 2TB.
Cream of tartar 1TB.
unsweetened “Kool-Aid” 1pkg.

Mix ALL of the ingredients in a large saucepan.
Cook over medium low heat, until the dough comes away
from the edges of the pan and it becomes difficult to move the spoon. Remove from heat. Cool until it can be handled.
Place on counter or wax paper knead 3-4 times.
Store in an air tight container.
Fairy Play Doh (glitter)

You Need
1 cup flour
1 tablespoon vegetable oil
1 cup water
1/2 cup salt
2 teaspoons cream of tartar
Food coloring gel (this will make the colors more vibrant)
Glitter
Mix all ingredients with the exception of the glitter in a sauce pan well heat stiring the mix constantly untill it forms a ball remove at once. Add the glitter and knead untill smooth and uniform.Store in a tight sealing container.This mix stores at room temperature.
Rubber Dough
A silly fun texture

You will need
2 cups baking soda
1 1/2 cups water
1 cup cornstarch

Mix every thing into a sauce pan.Boil over medium heat untill the mix is thick. Plop onto a plate cool and play.
Keep it Clay
This mixture dries VERY hard great for making jewerly like beads ect.

1 (1-pound) box baking soda
1 cup cornstarch
1 1/4 cups cold water
Food coloring (Gel is best or leave it plain and paint later)

Mix baking soda and cornstarch together then add water. Cook and stir over low heat until consistency of mashed potatoes. Remove the dough from the heat and cover with damp towel until it is cool enough to handle. Use for play dough or jewelry shaping or roll it out and cut with cookie cutter to make decorations.

Sore in an air tight container
———————
Other types of dough and putty

Cinnamon Dough
1 Cup Applesauce
1 Cup Cinnamon
Mix well if sticky add more cinnamon if to dry add more apple sauce …knead well. Cut with cookie cutters to make ornaments let air dry. These may be painted.

Flubber Fun

You will need two bowls
In bowl 1 mix
3/4 cup warm water
1 cup white glue
Food coloring

In bowl 2 mix
2 tsp borax
1/2 a cup warm water

Mix bowl 1 well, Mix bowl two well…Now let the magic begin! pour bowl 1 into bowl two…No need to mix just reach on in and grab your flubber..work it for 3 minutes.

Sawdust Clay

Great for making things and drying to paint

You will need.
Fine grit sand paper
A breezy warm spot
1 cup fine sawdust
1/2 cup flour
water

Mix sawdust and flour well then begin to add water a small amount at a time untill the mix is of clay consistancy. If it becomes to wet add more flour and if it becomes to crumbly add more water and a small amount of flour.
Shape into what ever you desire, dry for 24-48 hours sand and paint with acrylic or tempra paints (Tempra is best for young children but acrylic will cover the best)

Pinwheel Sweater for Children

One size fits baby to 4 year old

This sweater has several great features: it is knit in the round and has no seams to sew up when finished. It can be worn by a small baby 6-9 months and will fit this child until about 3-4 years. To fit a small baby the sweater can be worn with a large collar which can also double for a hood, as the child grows. To fit a larger child the sweater can be turned around having a smaller collar, this way the sweater fits more like a bolero. The long cuffed sleeves are worn rolled for the baby and unrolled as the child grows.

Materials: 8 balls of elann.com Peruvian Highland Wool in colours of your choice, or as used in model garment, in order from center to outer edge: #1 – 100 Natural – 1 ball #2 – 1300 Lime Ice – 1 ball #3 – 1256 Celery – 1 ball #4 – 1557 Dried Herb – 2 balls #5 – 1349 Victorian Rose – 1 ball #6 – 727 Spiced Wine – 1 ball # 7 – 2124 Oxblood – 1 ball 4.5mm ( US 7) , 5 mm ( US and 5.5 mm ( US 9) double pointed needles. 5.5 mm (US 9) circular needles 40 cm and 60 cm (16” and 24”). Stitch marker. 2 stitch holders. Scrap yarn. Gauge: 18 st. and 24 rows = 10cm / 4″ on 5.5mm (US 9) needles. Directions: Using 5.5mm double-pointed needles and first colour (natural) cast on 8 st. Place 2 sts. on the 1st needle, 4 sts on the 2nd needle, and 2 sts on the 3rd needle. R1: Join in a round being careful not to twist the stitches. Knit into the front and the back of each stitch -16 st. on round, mark the beginning of the round with a stitch marker and move this up every round. R2 and all even number rounds: Knit. R3: K2 yo, repeat to end of round, making sure you do your last yo on each needle. (6 sts on 1st needle; 12 sts on 2nd needle; 6 sts on 3rd needle). R5: K3 yo, repeat to end of round. (8 sts on 1st needle; 16 sts on 2nd needle; 8 sts on 3rd needle). R7: K4 yo, repeat to end of round. (10 sts on 1st needle; 20 sts on 2nd needle; 10 sts on 3rd needle). R9: K5 yo, repeat to end of round. (12 sts on 1st needle; 24 sts on 2nd needle; 12 sts on 3rd needle). Change second colour (Lime Ice) on round 10. Change to circular needles when you need to. When changing colours, join the new colour, tie the new colour to the old colour, so you don’t loose your last yo. Continue increasing in this manner, changing colour every 10 rounds. Change to your longer circular needles as needed. Continue until you have 18 st. between increases. Next Round: knit the first set of 18 stitches and the yo from the round before, place the second set of 18 stitches on a holder, join a new ball of yarn and cast on 18 stitches using a provisional cast on – see below for provisional cast on instructions (this will be the sleeve later), join yarn and continue knitting 4 more sets of 18 stitches plus the yo’s from the previous round, slip the next 18 stitches on a holder, join yarn and cast on 18 stitches using a provisional cast on, knit the last 18 stitches and yo from the previous round. Continue in pattern increasing and changing colour every 10th round until you have 24 stitches in each section. Change to the following pattern: Purl 1 round. Knit 1 round. Repeat these last 2 rounds 3 times. On the last knit round increase 1 st. every section by knitting into the front and the back of one stitch. Repeat these 6 rounds maintaining the colour change every 10th round. Repeat this pattern until the desired size. The sample sweater has 70 rounds and 7 colours, and ends with 28 stitches in each section, 224 stitches total. Provisional cast on: Using a crochet hook, a knitting needle, and a contrasting colour yarn, make a slip knot. Put the crochet hook through the slip knot and hold in front of needle. Bring yarn around the needle, from left over top of needle behind the needle then over the hook and make a stitch (the yarn around the needle is the stitch). Repeat this until 18 stitches on the needle. Slip these stitches onto the stitch holder. These stitches will become the stitches for the other half of the armhole when needed. The Loopy Edge: The edge is knit with 4.5mm needles. Knit 6 rows of I cord on 3 stitches and then knit these 3 stitches together with the next 3 stitches on the sweater. Detailed explanation: I cord on 3 stitches. With 2 double pointed needles cast on and knit 3 stitches, then without turning work, slide these 3 stitches to the top end of the needle, pull the yarn left to right tightly behind the stitches and knit them again, repeat this until 6 rows are finished. When your 6 rows are finished, take the 3 stitches on the double pointed needle and lay them on top of the next 3 stitches on the sweater. Wool is still on the left. Pull the wool to the right behind the stitches and knit the first stitch on the double pointed needle and the 1st stitch on the main sweater together. Repeat this for all 3 stitches. You will have 3 stitches on the double pointed needle when done. These will make the next I cord loop. Continue to do this until all the stitches are used up. Pull yarn through the last stitch and sew in the end. Sleeves: With colour #4 (Dried Herb) and 5.5mm double pointed needles, pick up the 18 stitches from each side of the armhole (36 sts for each sleeve). Place a marker at the beginning of the round. Knit 8 rounds and then decrease as follows: on first 2 stitches ssk, knit to the last 2 stitches in the round, knit 2 together. Continue this decrease every 8th round 2 more times. Change to 5mm needles and knit in ribbing, K1, P1 until the sleeve measures 30cm (12 in.) Cast off. Sew in the ends.

Found here, where the women’s pattern is also found

1. Mix dough:  The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on the bench (I like to cover it with a reusable shower-cap style plastic cover).

2. Shape & preheat:  The dough will now be wet, sticky and bubbly.  With a wet spatula, dump the dough on a floured surface.  Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour.  Set dough seam side down on top of towel. Fold towel over the dough.  Let it nap for 2 hours.  When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 230C

3. Bake:  Your dough should have doubled in size. Remove pot from oven.  Holding towel, dump wobbly dough into pot.  Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes.  Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 100C.  Remove and let cool on wired rack.  If not eating right away, you can re-crisp crust in 230C oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter

Found at this wonderful blog, complete with photos of her gorgeous wee boy demonstrating.