1/4 cup of salt 1 cup of flour 1 tsp creme of tartar
Add to pot
1 cup of water 1 tbsp oil add desired color
cook on med/high till it forms a ball that looks like a weird mass of goop. Take out of pan, sprinkle flour on counter top and knead the dough till smooth and not sticky.
Store in air tight container..ie: ziplock.. in the cupboard, do not refrigerate this will ruin it.
I made this for the kids when they were little...it is like the play dough you buy in the store...does not stick to your hand ect..
Ok..this is a recipe that we cannot loose. This is Grandma Isfeld [Nanny's] recipe for Vientartre. This is an old Icelandic recipe she made all the time and Grandpa Isfeld loved it. The dessert is a layered recipe of dates and dough....
The crust [or dough]
1/2 pound of margarine 1 1/2 cups of white sugar 2 eggs beaten 3 tbsp of cream 4 cups of flour 1 tsp of cardomun [did I spell that wrong?]
Mix together, will look dry. roll out about as flat as you would for pie pastry, make several rounds..then put each on in the bottom of a pie plate [do not go up the sides of pie pan. Bake for 15 minutes at 350 degrees
Filling: 1 pound of stoned prunes [ ya I know..what is that] I use 1 pound of prunes...works the same 1 tsp of cinnamon 1 cup of sugar 1 tsp vanilla boil together for about 2 minutes until thick.
spread the prune mixture over the cooked dough and layer up several times...depends on how many dough round you have.. tip..I put some wax paper or foil under the first layer..then when I am done I pick it up and lower into an ice cream pail and put the lid on.
Let it sit in your cupboard at room temperature for a least three days ...dust with icing sugar and slice straigh across into many 1/2 inch by 2 inch slices.....very yummy
Here is a recipe for the best play dough.
ReplyDeletePut in pot
1/4 cup of salt
1 cup of flour
1 tsp creme of tartar
Add to pot
1 cup of water
1 tbsp oil
add desired color
cook on med/high till it forms a ball that looks like a weird mass of goop.
Take out of pan, sprinkle flour on counter top and knead the dough till smooth and not sticky.
Store in air tight container..ie: ziplock.. in the cupboard, do not refrigerate this will ruin it.
I made this for the kids when they were little...it is like the play dough you buy in the store...does not stick to your hand ect..
Love ya Cheryl Shaw
Ok..this is a recipe that we cannot loose. This is Grandma Isfeld [Nanny's] recipe for Vientartre. This is an old Icelandic recipe she made all the time and Grandpa Isfeld loved it.
ReplyDeleteThe dessert is a layered recipe of dates and dough....
The crust [or dough]
1/2 pound of margarine
1 1/2 cups of white sugar
2 eggs beaten
3 tbsp of cream
4 cups of flour
1 tsp of cardomun [did I spell that wrong?]
Mix together, will look dry.
roll out about as flat as you would for pie pastry, make several rounds..then put each on in the bottom of a pie plate [do not go up the sides of pie pan.
Bake for 15 minutes at 350 degrees
Filling:
1 pound of stoned prunes [ ya I know..what is that] I use 1 pound of prunes...works the same
1 tsp of cinnamon
1 cup of sugar
1 tsp vanilla
boil together for about 2 minutes until thick.
spread the prune mixture over the cooked dough and layer up several times...depends on how many dough round you have..
tip..I put some wax paper or foil under the first layer..then when I am done I pick it up and lower into an ice cream pail and put the lid on.
Let it sit in your cupboard at room temperature for a least three days ...dust with icing sugar and slice straigh across into many 1/2 inch by 2 inch slices.....very yummy
Love ya Cheryl Shaw