Play Dough

1 cup (250 ml) all purpose flour
1 cup (250 ml) water
1/2 cup (125 ml) salt
1 Tbsp (15 ml) cream of tartar
2 Tbsp (25 ml) vegetable oil
Food coloring or paste

Combine flour, salt and cream of tartar in a medium sauce pan. Add water and oil: cook over medium heat, stirring constantly. When mixture pulls away from side of pan and forms large ball, turn into small mixing bowl and let cool. Knead dough and add food coloring; (make one large, single colored ball, or several smaller balls of different colors). Store in air tight container(s).

Popsicles

Adapted slightly from the Company's Coming Kids Cooking cookbook.

85 g (3 oz.) flavoured gelatin (jelly powder)
1 x 6 g (1/4 oz) package Kool-Aid (drink mix without sugar)
250 ml (1 cup) granulated sugar
500 ml (2 cups) boiling water
500 ml (2 cups) cold water or fruit juice

Combine flavoured gelatin , Kool-Aid and sugar in a large bowl*. Add boiling water, and stir until everything is dissolved.

Add cold water. Stir. Transfer popsicle liquid into a pitcher or cup with a pouring spout, and fill popsicle molds. Freeze for about 8 hours or overnight. Makes enough for about 16 popsicles.

If you fill all your molds and have liquid left, put it in a plastic yogurt container or cup (divide it between as many cups as you need for children present!) and freeze til it's slushy then serve it for dessert at lunch with a spoon.

Use any Jell-O and Kool-Aid combinations that you like.

* Use a large 8 cup Pyrex measuring cup with a spout, if you have it. This works a treat, and you don't have to transfer it to another container for pouring.

LAURALEA'S METHOD: In a 2 cup, glass measuring cup (with a spout) measure 50 ml (which is half a package) of gelatin powder, 2 ml (which is half a package) of Kool-aid, 125 ml (1/2 cup) sugar and 250 ml (1 cup) boiling water. When everything is dissolved, fill the cup to the 500 ml (2 cup) line with cold water. Fill the popsicle molds, and freeze. This makes at least 8 popsicles. If I've started the summer with a full recipe, I'll use this method when I have 8 empty popsicle molds collected to keep the popsicles going.

Diabetic Popsicles

In an 8 cup Pyrex measuring bowl with a spout*, measure 1 package "light" gelatin powder, (with no sugar added), 1 package Kool-Aid or Freshie drink mix, without sugar and 125 ml (1/2 cup) Splenda artificial sweetener. Stir in 500 ml (2 cups) boiling water and mix until everything is dissolved. Add 500 ml (2 cups) cold water OR pure, no sugar added fruit juice, OR diet soda (such as Lemon-Lime or Ginger Ale) and stir to mix.

Pour into popsicle molds and freeze about 8 hours or overnight.

If you have leftover popsicle juice, divide it into small yogurt or dessert cups and freeze til partially set. Serve with a spoon for an after school treat or dessert.

*or use a large mixing bowl, then pour it into a juice jug to fill molds

HALF RECIPE:

In a 2 cup, glass measuring cup (with a spout) measure 7 ml (which is half a package) of "light" gelatin powder (with no sugar added), 2 ml (which is half a package) of Kool-aid, 50 ml (1/4 cup) Splenda artificial sweetener, and 250 ml (1 cup) boiling water. When everything is dissolved, fill the cup to the 500 ml (2 cup) line with cold water (or pure fruit juice or diet soda). Fill popsicle molds and freeze. This makes at least 8 popsicles.

I often start the summer off with a full recipe, then make a half recipe to top up the supply as the molds empty. Vary the flavours- use your imagination. Let the kids help create new popsicle flavour sensations! Who knows, raspberry Jell-O and grape Kool-Aid might taste great together!