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THIS AND THAT

Contents

  • Scripture Cake
  • Blowing Bubbles
  • Bread Dough For Ornaments
  • Dirt Cake
  • Nutty-Noodle Clusters
  • Ooze Ball
  • Peanut Butter No-Bake Cookies
  • Play Dough
  • Soft Pretzels
  • Taffy Apple Dip
  • Yogurt-Fat Free

    Scripture Cake

    Father Andrew Harrison

    No one seems to know where or when this cake was invented, but it does date back to at least 1906. It can also be a great activity to do with your kids and the Bible. You can look up the Bible verses to find the ingredients for the cake. All ingredients are listed after the verses just in case. Have fun!

  • Judge 5:25 (butter, 1 cup)
  • Jeremiah 6:20 (sugar, 2 cups)
  • Kings 4:22 (flour, 3-1/2 cups)
  • 1 Samuel 30:12 (raisins, 2 cups)
  • 1 Samuel 30:12 (figs chopped, 2 cups)
  • Deuteronomy 8:7 (water, 1 cup)
  • Genesis 43:11 (almonds, sliced or chopped 1 cup)
  • Isaiah 10:14 (eggs, 6)
  • Leviticus 2:13 (salt, pinch or ¼ teaspoon)
  • Exodus 3:8 (honey, 2 Tablespoons)
  • Exodus 30:23 (cinnamon, 1 teaspoon)
  • Chronicles 9:9 (allspice, ¼ teaspoon)
  • Chronicles 9:9 (ginger, ¼ teaspoon)
  • Amos 4:5 (leven or baking powder, 2 teaspoons)

    Preheat oven at 350 degrees.

    Grease two loaf pans. In a medium bowl combine raisins, figs and almonds, put aside. Cream together butter and sugar; beat in eggs one at a time. Sift together flour, baking powder, salt and spices. Add alternately with water to creamed mixture. Stir in honey; fold in raisins, figs and almonds. Mix well. Pour evenly into the two loaf pans and bake for 45 minutes to an hour making sure not to over bake. Keep testing until an inserted toothpick comes out clean. Let cool for 30 minutes and then turn over onto a cooling rack.

    BLOWING BUBBLES

    Katherine Werbiansky

  • 1/3 c. dish soap or baby shampoo
  • 1-¼ c. water
  • 2 tsp. sugar
  • 1 drop food coloring

    Combine all ingredients and pour into unbreakable bottle. To blow bubbles, experiment using plastic straws, pipe cleaners formed into loops, strawberry baskets from the grocery store, slotted spoons and other items you think of. NOTE: DO NOT DRINK!

    BREAD DOUGH FOR ORNAMENTS

    Angel Poulakis

  • 1 c. cornstarch
  • 1 box baking soda
  • 1-¼ c. cold water

    Cook over low heat until consistency of runny mashed potatoes. Let cool until cool to touch. Mold into desired shapes and let harden. Paint and decorate as you wish:

    DIRT CAKE

    Cindy Poulakis

  • 1 pkg. (1 or 1-¼ lb.) Oreo cookies
  • 1 stick margarine
  • 8 oz. cream cheese
  • 2 (3-oz.) boxes vanilla or chocolate pudding
  • 2-½ c. milk
  • 12 oz. carton thawed Cool Whip

    Process cookies in processor until they look like dirt or crush and roll by hand to achieve the same. Set aside. Cream together cheese and margarine. Add pudding. Mix. Add milk. Fold in Cool Whip. Using a new 6 inch clay or plastic flower pot, layer the cookies and pudding mixture, starting and ending with cookies. Gummy worms may be also used between the layers. Wrap the stems of seasonal flowers in plastic wrap and "plant" into the pot. Serve with sand shovel or new planting trowel.

    NUTTY-NOODLE CLUSTERS

    Mrs. Lambesis

  • 12 oz. pkg. chocolate chips
  • 12 oz. pkg. butterscotch chips
  • 6 oz. chow mein noodles
  • ½ c. salted peanuts or cashews

    Melt chips in microwave. Stir to mix. Add chow mein noodles and nuts. Mix until all evenly coated. Drop by teaspoonfuls on wax paper. Chill.

    OOZE BALL

    Tim Poulakis

  • 20 milliliters white glue
  • 10 milliliters water
  • food coloring
  • Borax solution (½ c. Borax and 2 c. water, mixed)

    Add glue and 10 milliliters of water together and stir it up. Add 2 drops of food coloring. Stir it up. Have one person be stirring the water/glue mixture while another adds 10 milliliters of the Borax solution. Pull all the mixture off the spoon and squeeze the silly putty ooze ball in your hands until it is smooth. Store in a zip lock bag. NOTE: DO NOT EAT!

    PEANUT BUTTER NO-BAKE COOKIES

    Katherine Werbiansky

  • 1 c. peanut butter
  • 1 c. light corn syrup
  • 1-¼ c. powdered sugar
  • 1-¼ c. powdered milk

    Mix all ingredients together by hand. Refrigerate. Roll into balls.

    PLAY DOUGH

    Theresa Werbiansky

  • 1 c. flour
  • ½ c. salt
  • 1 c. water
  • 1 T. oil
  • 1 T. cream of tartar
  • Note: For class size portion, increase ingredients 4 times,(i.e. 2 c. salt)

    Cook in metal pan over medium heat. Stir constantly until it stiffens. Remove from the heat. When slightly cooled, divide and add food coloring. Can be mixed by hand when still warm. Kids love to squish it and watch the color spread.

    SOFT PRETZELS

    Angel Poulakis

  • 1 pkg. dry yeast
  • 1-½ c. warm water
  • 1 T. sugar
  • 1 tsp. salt
  • 4 c. flour
  • 1 egg, beaten
  • coarse salt

    Dissolve yeast in warm water. Add sugar, salt, and flour, a little at a time. Mix well, using a whisk. Knead and form into shapes. Place on a cookie sheet. Brush pretzels with egg and sprinkle with salt. Bake at 450° for about 10 minutes or until browned.

    TAFFY APPLE DIP

    Nikki Poulakis

  • 1 - 8 oz. pkg. cream cheese
  • ¼ c. powdered sugar
  • ¾ c. brown sugar
  • apple wedges
  • chopped nut
  • 1 tsp. vanilla

    Cream vanilla and cream cheese. Add brown sugar. Mix. Add powdered sugar. Mix. On a tray, place apple wedges, dip and nuts. Dip apples in dip and then nuts.

    YOGURT-FAT FREE

    Carla Stevens

  • 1 gal skim milk
  • ½ c. plain yogurt (use Dannon Plain)

    Run water over a large saucepan, then pour out the water. This will prevent the cooked milk from sticking. Fill the pan with milk and cook over low to medium heat just until it starts to rise. Remove from the heat and cool until you can keep your finger in it until the count of ten. Add yogurt (no need to mix), cover with about 3 towels and put in a warm spot to cool further. Overnight is fine. Then remove the towels and cover the top of the yogurt with a clean white towel or paper towels. Refrigerate. Periodically wring out the water out of the towel until the yogurt is your desired consistency. You can continue wringing out the towel until the yogurt becomes Neufchatel cream cheese. Note: It is better for the milk to be on the cool side of 10 than hot. If you miss the time and the milk gets too cool, reheat it before you add the yogurt. Do not use flavored or vanilla yogurt, Dannon Plain works the best.