1 cup + 1/2 cup + 1/3 cup + 1/4 cup all purpose flour
1/2 cup white sugar
1/4 cup corn oil
1 t baking soda
1/4 t almond extract (or some other extract if desired)
1/8 t salt
1/2 cup water colored as explained below
measure 1/2 cup water into some other larger cup (for non-white dough)
add at least 15 drops of red
or 25 drops of blue or green
or 10 drops red + 10 drops blue (purple).
Mix with a fork.
Then add this water (or 1/2 cup plain water for white dough) Mix with fork.
Repeat for each desired color. Start with white so you can adjust the flour on the next level as needed.
Let kids play as if it is play dough.
Treat cookie sheet with oil, then bake at 375 F until just before they turn brown on the outside. (Will update blog when I figure this all out.)
UPDATE: It seems to be about 10 minutes. However, the bigger issue is the flavor, which still needs some work. The dough seems to be a soft texture, but too close to biscuits and too far away from cookies. They need more sugar too, so they don't taste like "dinner food". On the plus side, it is a great texture for the kids to play with, and it is certainly fine to eat it, and kids eat anything they make, so it's fair enough. I plan to try this another time and update as it improves.
08 December 2013
Preheat oven to 400 deg F. Slice
into slices 1/8 inch thick. Dredge both sides of each slice in flour, then
Slice 1 onion and mince
4 cloves of garlic.
Saute, then add 3 diced tomatoes and an additional can of tomatoes. Season with
Simmer, then mash with potato masher. Let cool.
1 package tofu with
1/2 t salt,
1/2 t onion powder,
1/2 t msg,
Remember the eggplant -- it should be browned and crispy -- remove from oven. Reduce temperature to 350 deg F. Layer eggplant, tofu mix, sauce, and nondairy mozzerella substitute in a glass baking dish. Bake about 20 minutes, or until bubbling.