Flubber Ii And Windbreakers Recipes

FLUBBER

Steps:

• Mixture#1: Mix all ingredients together thoroughly in a large bowl.
• Mixture#2: Mix all ingredients together thoroughly in a bowl.
• Use your hands to mix the contents of the Bowl#2 into the Bowl#1.
• Lift and turn the mixture until it is fully combined.
• Discard any leftover liquid.
• If kept in an airtight container, the Flubber will keep for up to 2 weeks.

FLUBBER

Steps:

• In one container mix 1 1/2 cups warm water, white glue and a few drops of food coloring.
• In a second container mix 1 1/3 cups of warm water and Borax.
• Mix the Borax mixture into the glue mixture until combined. (may be some liquid in bottom of container).
• Place Fubber on a tray and let stand for a few minutes before playing with it!
• Store in air tight container.

FLUBBER II (AND WINDBREAKERS)

Steps:

• In a small bowl, mix together 1/3 cup of warm water and 3 TBSP of Borax.
• Stir until dissolved.
• In a large bowl, mix together the glue, 2 cups of warm water, and a few drops of liquid watercolor (until desired color is reached).
• Slowly pour the Borax mixture into the glue mixture, stirring with your hand.
• Lift and stretch the combined mixture until all or most of the liquid is absorbed.
• Flubber can be used to make Windbreakers by forcing air pockets out of small round containers (yogurt containers work very well).
• Store in an airtight container.
• Important: Flubber will wash out of clothes, but it will not come out of carpet or upholstry.

INDIVIDUAL DANISH ASSORTMENT

Steps:

• REMONCE: Cream the butter, sugar (and cinnamon, if added). Keep refrigerated till ready to use. Let soften at room temperature to spreadable consistency before using. (makes 1/2 cup ).
• STREUSEL FILLING: Whisk together the flour and sugar. Drizzle in the melted butter as you mix.(Makes 3/4 cups).
• CHEESE FILLING: Blend the sugar with the softened cream cheese until thoroughly combined. Don't over-beat or aerate. Mix in the yolk and chill until firm.
• GLAZE: Whisk a very small amount of milk into the sugar until all the lumps are gone. Continue to add milk, a few drops at a time, until it ribbons off the whisk (Makes 1/2 cup).
• TO ASSEMBLE PASTRIES: Preheat oven to 350 degrees F. On a lightly floured surface, roll each sheet of puff pastry out to a rectangle measuring a little larger than 20x10". Cut into 20 (5-inch) squares.
• TURNOVERS: Spread each with filling of your choice. Using egg wash, brush two edges of each square.Fold over to make triangle shapes.Place on a sheet tray lined with parchment paper. Cut three small diagonal slits in the top of the turnovers.
• Brush lightly with more egg wash and sprinkle with some cinnamon sugar. Bake about 20 minutes or until golden brown.
• DANISH: While still warm, brush lightly with warmed apricot jam. Sprinkle with sliced almonds and then drizzle with glaze.
• PINWHEELS: Sprinkle some cinnamon sugar onto squares. Brush two edges of the square with egg wash. Cut a slit from each corner almost into the center, stopping just short of the center. Fold every other tip into the center, overlapping them, and press firmly.
• Place on a baking sheet lined with parchment paper. Press the center down with your finger where the tips overlap. Fill with 1/2 rounded teaspoon jam or filling.
• Brush with egg wash, then sprinkle with some coarse sugar,.Bake about 20 minutes, or until nicely colored.
• ENVELOPES: Turn the square so that a point is at the top. Put and elongated mound of about 2 tablespoons of cheese filling from top to bottom. Egg wash the side corners. Fold one corner over the filling and press firmly. Fold the other end over the top and press very firmly to seal.
• Place on lined baking sheet. Brush with egg wash and sprinkle with sugar and some chopped chocolate. Bake about 20 minutes, or until nicely browned (Or spread with lemon curd and then cheese filling and garnish before baking with toasted sliced almonds.).
• CHEESE POCKETS: Place a rounded tablespoon of cheese filling in the middle of the square. Brush the corners with egg wash. Fold two opposite sides up and press firmly, as in the envelopes above. Bring the bottom corner up and press firmly over the fold. Lastly, bring the top corner up and across the fold and pinch it to seal.
• Egg wash and sprinkle the top with streusel. Bake about 25 minutes, until nicely browned.

FLUBBER

Steps:

• Put the borax in 1/3 c of warm water and stir until dissolved. Then add several large squirts of food coloring and set aside.
• Pour the remaining 2 cups of water into a container and add the 2 cups of school glue. Stir until dissolved.
• Add the borax solution to the glue solution.
• Mix with your hands. Remove all jewelry! Do not use a spoon! This is really fun.
• It takes approximately 5 minutes for all of the water to be absorbed and for the mixture to reach the right consistency. Knead firmly to encourage suspension of the glue particles.
• Store in a sealed container in the refrigerator. It should last two weeks or more.

LUMMUR

Steps:

• Stir flour, sugar, salt and baking powder into the oat meal.
• Add eggs and cardamon.
• Stir inn milk.
• Add raisins if you like (i do not).
• Fry on hot pan like pancakes.