Fizzy Chalk Activity

The infants in the Baby Bunny room made pictures using Fizzy Chalk. Fizzy Chalk is a fun sensory activity that can easily be made at home using basic household items.

Fizzy Chalk "Recipe"

• One box (1 lb or 454g) of baking soda
• 1/2 cup of cornstarch
• 1 cup of water (add more if needed)
• Food Coloring

1.Mix the dry ingredients (baking soda and cornstarch) together then slowly stir in the water. The mixture should be about the consistency of a thick pancake batter. Add more water if the mixture is too thick.

2. Pour about 1/4 cup of the mixture into each well of a lined muffin tin. Add 3-4 drops of your favorite color food coloring and stir. For a deeper shade, add more food coloring.

3. Place the chalk in a 300 degree oven for about an hour or allow to air dry overnight.

 

To paint with Fizzy Chalk, place the chalk on paper and add vinegar using either a small spray bottle, medicine dropper, or a turkey baster. The chalk will begin to fizz. Use your fingers to move the chalk around the paper and create colorful pictures. Enjoy!

Passover brownies

The Kangaroos made these brownies for the seder.  They come from Ruth Heiges on cyber-kitchen.com
Pass-(them-)-Over Brownies (Dairy)

• 1 cup sugar
  
• 1/2 cup butter or margarine
  
• 1/2 cup cocoa
  
• 2 Tablespoons boiling water
  
• 2 eggs, well beaten
  
• 1 cup nuts, chopped
  
• 1/4 cup matza meal
  
• 1/4 cup potato starch

Cream sugar and butter.
Make a paste by adding boiling water to cocoa; set aside to cool.
Add cocoa mixture to butter and sugar, then add eggs and remaining ingredients.
Bake at 175 C/350 F fo 30 to 40 minutes and cool before slicing.

Lemon Bars

A number of attendees at today’s Passover program asked for the recipe for the Zebra room’s Pesadik lemon bars.
This recipe is from Our Customers' Favorites, by Paula Levine Weinstein and Julie Komerofsky Remer.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 70 minutes

Ingredients:

CRUST:

• 3 sticks margarine, room temperature
  
• 3/4 c. Passover powdered sugar
  
• 1/2 tsp. salt
  
• 2 c. cake meal
  
• 1 c. potato starch

FILLING:

• 8 eggs
  
• 4 c. granulated sugar
  
• 1/2 c. potato starch
  
• 3/4 c. lemon juice

Preparation:
1. Combine crust ingredients. Press into a sprayed 11x17 inch pan. 2. Bake at 350 degrees Fahrenheit for 20 minutes. 3. Combine filling ingredients. Pour on crust. 4. Bake another 30 minutes. 5. Sprinkle with more Passover powdered sugar. NOTE: For these Lemon Bars to be pareve and kosher for Passover, all ingredients must be pareve and kosher for Passover.