Warning: Not for the Faint of Heart - Updated with Link
Playdough is a favourite activity round here. We have a basket filled with playdough toys - rollers and cookie cutters, plastic knives and garlic presses, and within this sits a plastic container of playdough. We don't mess with those sissy teeny commercial pots, either. We make our playdough around here, and we make it in respectable quantities. Two cups at a time, generally, often a double batch for more. That's one substantial lump o'dough. The recipe I use is taken from the More With Less cookbook put out by the Mennonites. I'd give you all the publishing details, but my copy is so old and well-thumbed that its cover and initial pages have been loved right off it.
Mix together in bowl: 2 cups flour 2 tablespoons alum Heat to boiling: 1 1/2 cups water 1/2 cup salt 1 tablespoon oil food colouring Stir liquids into dry ingredients. Knead until smooth. (Since it will be HOT, I knead while wearing rubber gloves which I coat with a thin layer of vegetable oil to prevent sticking.) Store in an airtight container.This stuff keeps for-EVER. Alum is a pickling spice, keeping things dry and preserved. Some people prefer not to use alum, in which case you may substitute cream of tartar, but I find it doesn't work as well. As long as we remember to keep the lid on when it's not in use, one batch can last several months. Unless, of course, someone decides to get even more creative than usual. No mere sausages and pancake sculpting for our mystery tot. Someone wanted dimension, someone wanted texture! Someone poked chick peas into the playdough: