Lay garment on a flat surface.
Grasp the center of the garment (front and back) through both
layers and wrap first rubber band tightly about 2 inches from
center. Wrap another rubber band 2 inches farther away. (Where
you place the rubber band determines the width between
colors).
Wearing rubber gloves mix the dye following instructions on
dye package. Carefully put different color dye in each squeeze
bottle. Shake well to mix.
Over a plastic sheet carefully squeeze one of the dye colors
on center of shirt, squirt into crevices and folds. Apply
different color dye to another area. Finally apply last color
dye to last area. You may leave the largest area of the
garment white. Place project into plastic bag. Seal and let
set for about 2-3 hours.
Remove garment from bag. Rinse one section of colored area at
a time. Avoid having dye run into other areas if possible.
Remove rubber bands. Lay garment flat to dry or place in dryer
with old towel.
Variations
Using
the same project above - here is an even easier way to
simplify your first project.
Use
either one or two colors for your first attempt. Tie garment
as instructed above (or add rubber bands to any area of the
garment at your discretion).
Mix
dye in individual buckets. Remember - wear gloves and cover
work area.
Dip
the garment into one color dye. You may dip all of the
garment or parts of the garment.
Squeeze out excess dye mixture. Dip remaining portion in
another color. If the two dyes mix there will be a color
change. This is ok depending on the effect you are looking
for.
Once
garment is completely dyed. Remove from dye. Place in
plastic bag to set. Once set remove rubber bands and let dry
flat.
Remember each project is your individual work of art. You may
use any color dye. Mix and match colors. Add as many ties as
you wish. Place ties as you wish. After a few tries this
becomes very personal and very much your work of art! Have the
kids place the ties for their own personal touch.
1 tsp vanilla, 2 T. of choc. syrup, or 1/4 c of strawberries
Add all of the above ingredients to the
(1 pound) coffee can. Put the lid on the coffee can and
secure with duct tape. Place the 1 pound coffee can into the
3 pound coffee can. Surround with crushed ice and rock salt
and place the lid onto the 3 pound coffee can.
Have your kids sit on the
ground and roll back and forth 3 to 4 feet apart. Roll for 8
to 10 minutes. (The kids can kick the can back and forth as
well.)
Check to see if the ice cream
is hard; if it isn't replace the lid, add more ice and rock
salt. Roll for another 8 min.
Remove the lid to the 1 pound
can and serve in bowls.
Serves 4-6 people.
Beat yolks and sugar until blended. Pour in top of double
boiler. Stir in half and half. Cook and stir over boiling
water until thickens. Set aside - stir in butter. While
cooling on a rack, stir occasionally until room temperature.
Stir in whipping cream and vanilla. Freeze according to
manufacturers directions.
6 medium peaches (about 2 lbs), peeled and stoned, or 4 cups
frozen unsweetened peach slices, thawed.
1 cup sugar
3 cups heavy cream
1 cup milk
2 teaspoons vanilla extract
1. In a large bowl, mash the peaches into a course puree. Stir
in 1/4 cup of the sugar. Let stand 1 hour.
2. Add the cream, milk, remaining 3/4 cup sugar, and vanilla
to peaches, stirring to blend. Refrigerate, covered, until
very cold, at least 3 hours or as long as 3 days.
3. Stir the mixture to blend and pour in to the canister of an
ice cream maker. Freeze according to the manufacturer's
directions. Eat at once or transfer to a covered container and
freeze up to 8 hours.
Scald milk until bubbles form around edge. Remove from heat.
Add the sugar and salt. Stir until dissolved. Stir in light
cream, vanilla, and the heavy cream. Cover and refrigerate for
at least 30 minutes. Freeze as directed by your ice cream
machine's instructions. Once ice cream has been through the
entire ice cream machine process and is now a chilled soft ice
cream, add the chocolate chip cookie dough. Just break up the
dough as best you can with your hands and drop it in small
clusters into the soft ice cream. Try to mix it around to
ensure that the cookie dough is evenly distributed throughout
the ice cream. Put the ice cream in the freezer for several
hours until hardened.
1. Melt the unsweetened chocolate on top of a double boiler
over hot, not boiling, water. Gradually whisk in the cocoa and
heat, stirring constantly, until smooth. (The chocolate may
"seize" or clump together. Don't worry, the milk will dissolve
it.) Whisk in the milk, a little at a time, and heat until
completely blended. Remove from the heat and let cool.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1
to 2 minutes. Whisk in the sugar, a little at a time, then
continue whisking until completely blended, about 1 minute
more. Pour in the cream and vanilla and whisk to blend.
3. Pour the chocolate mixture into the cream mixture and
blend. Cover and refrigerate until cold, about 1 to 2 hours,
depending on your refrigerator.
4. Transfer the mixture to an ice cream maker and freeze
following the manufacturer's instructions. Makes 1 quart.
Sprinkle gelatin over skim milk in a small saucepan and allow
gelatin to soften for a few minutes. Stir mixture over low
heat until gelatin completely dissolves. Remove from heat and
place saucepan in another bowl of cold or ice water to cool to
room temperature. Combine remaining ingredients in a blender
or food processor and process until well combined. Add
milk-gelatin mixture and blend for a few more seconds. Chill
in refrigerator until ready to freeze. Blend for a few seconds
before pouring mixture through a strainer into the ice cream
maker. Follow instructions for freezing. Makes about 1 quart.
1. In a small bowl, sprinkle gelatin over apple juice. Let
sit, stirring occasionally, until gelatin is dissolved and
softened, about 10 minutes.
2. In a medium saucepan, whisk together honey and 2 cups soy
milk. Cook until just hot, stirring frequently; remove from
heat. Add softened gelatin to hot milk mixture, stirring until
gelatin is completely dissolved. Stir in remaining soy milk
and vanilla; let cool, cover, and refrigerate until very
well-chilled.
3. Spoon chilled mixture into the canister of an ice cream
maker and freeze according to manufacturer's directions.
Makes about 1 quart.
V PER 1/2 CUP SERVING: 123 CAL (16% FROM FAT), 3g PROT, 2g
FAT, 22g CARB, 58mg SOD, 0mg CHOL, 0.6g FIBER
You will need a non-stick cookie sheet and a cone-shaped mold
(available a bakery supply stores) to make these cones. If
they end up with a hole in the bottom, plug the hole with a
mini-marshmallow.
3/4 cup sugar
1 large egg
2 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup all-purpose flour, sifted
Preheat oven to 300 F. In medium mixing bowl, beat the sugar
into the egg until it is thickened and pale yellow. Beat in
the butter, vanilla, and milk. Gently stir in the flour.
Grease a large non-stick cookie sheet and spread 1.5
tablespoons of the batter into a 6 inch circle using a thin,
flexible spatula. Bake for 15 minutes or until lightly
browned. Remove each cookie from the sheet and wrap around a
cone shaped mold, sealing the point. The cookies harden as
they cool so work as quickly as you can.
You will need a
non-stick cookie sheet and small bowls to form the ice cream
bowls.
3/4 cup sugar
1 large egg
2 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup all-purpose flour, sifted
Preheat oven to 300 F. In medium mixing bowl, beat the sugar
into the egg until it is thickened and pale yellow. .Beat in
the butter, vanilla, and milk. Gently stir in the flour.
Grease a large non-stick cookie sheet and spread 1.5
tablespoons of the batter into a 6 inch circle using a thin,
flexible spatula. Bake for 15 minutes or until lightly
browned. Remove each cookie from the sheet and place directly
over a clean, inverted bowl. The cookies will fall around the
sides of the bowl and harden as they cool. harden as they cool
so work as quickly as you can.
Summer Activities
