In place of the koolaid you can just you food colouring. Enough to colour but not enough there to stain.
The cream of tartar can also be bought at the bulk store so you can buy as little or as much as you want to. Have never substituted just bought and kept it on hand. I actually have some shortbread recipes that call for it instead of baking soda/baking powder. Not really sure of what it does in baking.
I prefer to use cold water and bring to a boil and cook it on the stove till some of the moisture is gone and it forms a ball - don't worry about the pan as it will all wash off with a short soak. Then turn it out onto board and knead a bit to keep it smooth - be careful it is hot. Stored in an empty jar with a tight lid and put away right after use and it can be kept for weeks.
What I like is that it is all food ingredients so if they put it in their mouth it isn't the end of the world. A little bit of a too much salt fix but worse things get eaten.

































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