Chef’s Corner Recipes – Week 3

For our 3rd week at camp we focused on science in the
kitchen. It was a hot week, but we made the best of it!
Homemade Slime Tools and Materials 2
mixing bowls Warm water Elmer’s glue 1/4 teaspoon unsweetened
Kool-Aid or 4 to 8 drops liquid food coloring Craft stick Borax
Slime How-To 1. Mix together 1/3 cup warm water, 1/2 cup Elmer’s
glue, and Kool-Aid or food coloring. Stir thoroughly with craft
stick; set aside. 2. Mix together 3/4 cup warm water and 2
teaspoons Borax. Stir thoroughly with craft stick; pour into
mixture one, stirring continuously. 3. Remove glob from bowl and
work in your hands for 2 to 3 minutes. Store in resealable plastic
bag or air-tight container.Tip: If mixture starts to dry out,
pour a small amount of water over it and knead for 2 to 3 minutes
before returning to a tightly sealed container. Each camper took a
small baggie of the slime home. One recipe we tried that did not
work because of the heat was for bouncy balls. On Monday it
worked a few times, but ended up not working later in the day as
the heat and humidity increased. We’ll include the recipe in
case you want to try it at home. Bouncy
Balls
Instructions: Things You’ll Need

  • 1 tablespoon white (Elmer’s) glue
  • 1/2 teaspon borax
  • 1 tablespoon
    cornstarch
  • 2 tablespoons warm water
  • 2 disposable plastic cups
  • 2 used
    popsicle sticks
  • Food coloring
  • Rubber gloves

Use one popsicle
stick to mix the glue with food coloring in one of the cups. Use
the other popsicle stick to mix the water with the borax in the
other cup. Stir until the borax has dissolved. Add 1/2 teaspoon of
the borax water to the glue mixture. Add cornstarch. Wait 15
seconds. Stir the mixture together until it stiffens. Put on the
rubber gloves, and mold the ball until it becomes solid.
Tips

  • Store your
    homemade bouncy balls in a bag or other airtight container so they
    don’t dry out.
  • It’s not like a purchased
    bouncy ball. You will need to re-roll it when you take it out
    of the bag or container.

The Super Choice
campers got to make Baggie Ice Cream on Wednesday. On Friday
they also experimented with making butter and whipped cream out of
heavy cream. Baggie Ice Cream

  • Ice cubes (enough to fill each gallon-size bag
    about half full)
  • 1 cup half and
    half
  • 1/2 cup salt (The bigger the granules,
    the better. Kosher or rock salt works best, but table salt is
    fine.)
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1
    sandwhich or quart size ziplock bag
  • 1
    gallon-size ziplock bag
  • Your favorite mixins
    such as chocolate chips, cereal pieces, or fresh fruit.

Serves 1 How to make it

  1. Combine
    the sugar, half and half, and vanilla extract in the quart-size bag
    and seal it tightly.
  2. Place the salt and ice in
    the gallon-size bag, then place the sealed smaller bag inside as
    well. Seal the larger bag. Now shake the bags until the mixture
    hardens (about 5 minutes). Feel the small bag to determine when
    it’s done.
  3. Take the smaller bag out of the
    larger one, add mix-ins, and eat the ice cream right out of the
    bag. Easy cleanup too!

We hope you enjoy all
the recipes we post. The campers always ask us to give them
the recipes!

20130727-222745.jpg

a homemade bouncy ball!

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