Gluep is a type of polymer; polymers are molecules with long chains of repeating units (called monomers) - much like a chain of paper clips. A glue solution contains millions of individual chains of polymer called polyvinyl acetate, often used in latex paint. These chains are able to slip and slide freely over one another like strands of freshly cooked spaghetti. When borax solution is added to the glue, the polymer chains become linked together - just as rungs link the two sides of a ladder. This process is cross linking. After the polymer becomes cross linked, the individual polymer chains are no longer able to slip and slide; in this process the liquid glue solution becomes the semisolid Gluep. How goopy, or slimy the Gluep becomes depends on how much water is mixed with the glue. One experiment uses 1/2 glue mixed with 1/2 water. Borax solution is merely saturated.

Materials per 8-10 students:

1/2 cup glue (Elmers)
1/4 cup borax water (see directions below)
measuring cup
plastic spoons or stirring sticks
measuring spoons
small ziploc bags
food coloring (optional)

Getting ready:

1. Prepare a glue-water mixture by thoroughly mixing 1/2 of glue to 1/2 cup of water.
2. Prepare a borax solution by stirring 1/4 cup of borax into 4 cups water. It is not necessary for powder to be completely dissolved.

Procedure:

1. Pour 2 TBLS of glue-water mixture into a small ziploc bag. Add coloring, seal and shake bag to mix.
2. Pour 2 tsp of borax solution into the bag with the glue, seal the bag, and knead the bag for one minute. The mixture will become thick.
3. Once the Gluep has formed, remove it and knead it until semisolid and the borax solution is well mixed into the gluep. The gluep can be stored in the ziploc bag for several days.
4. Wash your hands when finished.

Glue and borax are considered safe chemicals. Some people may be allergic to these chemicals. If the skin becomes red or stings, wash your hands and stop handling the gluep.

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Gluep instructions provided by Don Spicer.

A summertime favorite.

2 - 12oz cans of thawed, frozen concentrate lemonade
3 quarts iced tea

Make lemonade according to package directions and add tea.

A lemon slice and a sprig of mint to add to the flavor.

To make a snickerdoodle cake add 2 tsp ground cinnamon to a plain white cake mix. Prepare as package directs. (Hey, couldn’t be any easier than that!)

Cinnamon Buttercream Frosting

1 c. butter, room temperature
3 3/4 c. confectioners’ sugar (powdered sugar), sifted
3 to 4 TBSP milk
1 tsp vanilla extract
1 tsp ground cinnamon

- Blend butter in a large bowl, on low speed until fluffy, approx 30 seconds.
- Add sugar, 3 TBSP milk, and vanilla.
- Blend lightly.
- Add cinnamon.
- Continue mixing until sugar is well incorporated. Increase speed and beat until fluffy.
If the frosting is stiff, add the remaining 1 TBSP of milk.

Or get even easier and add 1tsp to a can of buttercream frosting from the store.

Frost cake when cool. Enjoy!

A family favorite. These cookies are easy to make and go quick!

Ingredients:
2 c. sugar
1/2 c. milk
1 stick butter
4 TBSP cocoa
2 tsp vanilla
3 c. oats (we use quick oats)
1/2 c. peanut butter

- Combine sugar, milk, butter, cocoa, and vanilla in a pot.
- Melt and bring to boil.
- Add peanut butter and oats, mixing well.
- Drop on wax paper and let cool.

A local restaurant serves a very tasty chocolate cake in small Bundt pans… drizzled heavily with rich, thick hot chocolate sauce and served with a scoop of yummy Häagen-Dazs vanilla ice cream.

I’ve wanted to recreate, as best I could, the same very best chocolate cake. When I came across this recipe for Hot Fudge Sauce, I thought I’d better save it, try it, share it (or in some sort of order like that).

1 c. heavy cream
1/2 c. light corn syrup
12 oz semi-sweet chocolate chips

- In a saucepan, combine 1 cup heavy cream and 1/2 cup light corn syrup and bring to a boil over medium heat.
- Stir until liquified, approx 2 minutes.
- Remove from heat and whisk in 12 ounces of semi-sweet chocolate chips.
- Serve hot…..

…. or drizzle over your fresh-from-the-oven-chocolate-cake, add a scoop of rich vanilla bean ice cream, :::sprinkle a touch of cocoa powder::: and serve with 2 spoons… doesn’t it sound romantic, on top of being an utterly dreamy delight for the taste buds?

This has become our traditional Christmas Breakfast.

1 lb sausage
1 pkg crescent rolls (8 count, refridgerated)
1 1/2 c. package hash brown potatoes (make sure thawed)
1 1/4 c. shredded sharp cheddar cheese
5 eggs
1/4 c. milk
3/4 tsp salt
3 TBSP grated, parmesan cheese

- Brown and drain sausage.
- Place separated cressent rolls into a greased, deep pizza dish.
- Press to form a “crust”, sealing perforations.
- Spread sausage over crust.
- Sprinkle hashbrowns and cheese.
- Beat eggs, salt, and milk, then pour carefully over crust.
- Bake at 375 for 25-30 minutes.

Slice and serve.