Summer Science Experimants

This summer we have done several science experiments a week. I just wanted to share a few that my kids have enjoyed.
We sprouted Pumpkin Seeds in a lunch baggie. Take a paper towel and place it in the baggie. Put the seeds in the bag and place a staple on each side. Dampen the paper towel with a spray bottle and tape to a sunny window. Watch the seeds sprout.
My kids love to garden but they can't see what is going on under ground. This is a great project that the kids love.

We also did an several experiments with gasses. They learned that a gas can be mixed with a liquid - Carbon Dioxide. We opened a bottle of soda and placed a balloon over the opening. We were able to watch the balloon fill up. They thought that this was great.



With the left over soda, I poured some in a cup and placed an egg inside. They were able to see what soda can do to your teeth. Give it a try!

Zucchini Bread With Dried Cranberries

1 ½ C. Flour

1 ½ C. Whole Wheat Flour
2 Tbs. Ground Flax Seed

1 Tbs. Cinnamon
1 tsp. Salt

1 tsp. Baking Powder
¼ tsp. Baking Soda

3 Eggs
1 Tbs. Vanilla Extract

½ C. White Sugar
½ C. Brown Sugar

½ C. Applesauce
½ C. Canola Oil

¼ C. Shredded Carrots
2 C. Shredded Zucchini

1 C. Dried Cranberries
½ C. Chopped Walnuts
Preheat oven to 350. Grease and flour two loaf pans. Whisk together the flour, whole wheat flour, flax seed, cinnamon, salt, baking powder and soda in a bowl until evenly combined; set aside. Beat the eggs, vanilla, sugars, applesauce, and oil in a mixing bowl until smooth. Fold in the flour mixture, carrots, zucchini, cranberries, and walnuts until not dry spots remain. Divide batter between the two prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Blueberry Lemon Squares

These are so good. A perfect dessert for a picnic. Fresh or frozen blueberries work well.

Blueberry Lemon Squares
For The Crust:

1 C. Butter, Softened
1 C. Powdered Sugar

1 tsp. Vanilla Extract
2 C. Flour
For the Filling:

½ C. Sugar
2 Tbs. Flour

Juice and Zest of 1 Lemon
1/8 tsp. Salt

3 Eggs
2 C. Fresh or Frozen Blueberries
Heat oven to 400. To make the crust, coat a 9-inch square baking dish with cooking spray. In a medium bowl, use an electric mixer on low to beat together the butter , powdered sugar, and vanilla until fluffy. Add the flour to the mixture and beat just until the mixture forms small crumbs. Press about two-thirds of the crumb mixture over the bottom of the prepared baking dish. Set the remaining mixture aside. Bake for 12 to 15 minutes, or until lightly browned. Reduce the oven to 350. Meanwhile, make the filling in a medium bowl, mix the sugar, flour, lemon zest and salt. Add the eggs and lemon juice, then whisk until smooth. Spread the blueberries in an even layer over the crust. Pour the filling over the blueberries. Sprinkle the reserved crumb mixture evenly over the top. Bake for 30 to 40 minutes, or until the crumb mixture is golden and the filling is puffed. Transfer to a wire rack and let cool completely. Cut into squares. Serves 15.

Amazing Waffles and Syrup

My kids love these waffles and really love the syrup. They call it special syrup. We will top ours with fresh strawberries or leave them plain. Enjoy!


Buttermilk Waffles
2 Eggs
2 C. Buttermilk
1/4 C. Oil
2 C. Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
Beat eggs, add buttermilk and oil and stir. Stir in dry ingredients. Bake
in a hot waffle iron. Makes 6-8 waffles using 3/4 cup of batter.

Magelby's Fresh Amazing Syrup
1 Cube Butter
2 C. Sugar
1 C. Buttermilk
1 tsp. Baking Soda
2 tsp. Vanilla
Mix butter, sugar and buttermilk together and boil for one minute. Remove
from heat and add baking soda and vanilla. Stir together until well
blended. Serve. Refrigerate extra.
Hint: This boils up quickly and needs to be in a large saucepan to avoid
boiling over.