Camp Ideas 2021

Apple Pie - Recipe Ingredients:

• ●  5-6 tart apples (we like to use Granny Smith, Spies, Galas, Russet, Cortland)

• ●  360g or 2+2⁄3 cup all purpose flour (plus extra for dusting)

• ●  285g or 1 1⁄4 cup COLD vegetable shortening

• ●  125ml or 1⁄2 cup COLD water

• ●  100g or 1⁄2 cup sugar (plus extra for sprinkling)

• ●  2-3 Tablespoons cornstarch

• ●  1⁄2 of a lemon or 2 teaspoons lemon juice

• ●  1 teaspoon ground cinnamon

• ●  A few pinches of salt

• ●  1 egg for egg wash (1 egg + 2 tablespoons of water )

• ●  1 tablespoon brown sugar (optional)

• ●  1⁄2 teaspoon ground nutmeg (optional)

  Method:

1. In a medium sized bowl, combine the flour, salt, butter, and shortening.

2. Rub shortening into the flour until reduced to pea-sized crumbs.

3. Sprinkle cold water( or water with brown sugar) over the flour mixture until it just comes together

   and the dough appears to have marbling throughout. .

4. Transfer dough to a floured table, shape into a thick disc, cover tightly with plastic wrap and allow

   to rest in the freezer for at least 15 minutes before rolling.

5. Preheat the oven to 375 F. Grab your dough from the freezer. Lightly flour your work surface and

   begin to roll out your pie dough.

6. Once large enough to cover your pie plate, roll dough onto your rolling pin, then place in pie your

   dish. Cut o excess dough with a paring knife.

7. Next, peel and cut apples, then add to a bowl and mix together with sugar, cornstarch, lemon,

   cinnamon, and nutmeg..

8. Pour apple mixture into the crust, leaving room around the edges to seal dough. Roll out the

   remaining dough and place on top. Use a paring knife or fork to cut indents into the top of your

   dough to allow steam to escape.

9. Seal the edges of your dough,then brush with egg wash and sprinkle with sugar.

10. Bake in preheated oven at 375F for 20 minutes then reduce heat to 350 ̊ F and bake for an

    additional 40 minutes or until the pastry is golden brown and centre of the pie is bubbling.

11. If you choose to freeze your pie, bake from frozen at 375 ̊ F for 30 minutes and 350 ̊ F for an

    additional 60 minutes.

Bagels - Recipe Yields 8

Ingredients:

• ●  2 cups or 240g flour + extra flour for dusting

• ●  2 cups or 500 ml of 2% Greek yogurt (if you use a lower percentage of fat you will need

  more flour on hand)

• ●  2 teaspoon salt

• ●  1 tablespoon baking powder

• ●  egg wash (1 egg with 2 tablespoon of water)

• ●  toppings such as poppy seeds, sesame seeds, etc

  Instructions:

1. Preheat your oven to 375F.

2. Add flour, baking powder, and salt to a bowl, mix together. Add yogurt to bowl, stir until

   combined.

3. Sprinkle extra flour on your counter, pour dough on top.

4. Start kneading gently. If the dough is sticking to your hands, sprinkle in some flour a little at

   a time until your dough is soft and smooth. It should not be sticking to your hands.

5. Once smooth, shape into a nice ball and cut into 8 equal pieces.

6. Take one piece and roll it into your hands until you have a thick rope, then make your bagel

   shape by pinching the 2 ends of the rope together.

7. In a small bowl, beat your egg with a small amount of water.

8. Place formed bagels on a baking sheet lined with parchment paper, take pastry brush and

   brush each bagel with your egg wash.

9. Sprinkle your bagels with sesame, poppy seeds, etc and bake for 20-25 minutes.

10. Theyaredonewhentheyarepu edupandgoldenbrown.Letcoolbeforeenjoying.

Cake Baking and Decorating- Recipe

Vanilla Cake Recipe

Yield: 3 x 6 inch deep circular cake pans or 2 x 8 inch circular pans

Ingredients:

• ●  320g or 2 1⁄2 cups of all-purpose flour

• ●  4 tsp of baking powder

• ●  1⁄2 tsp of salt

• ●  4 Eggs room temperature

• ●  240ml or 1 cup of oil

• ●  300g or 1 1⁄2 cup of granulated sugar

• ●  3 tsp of vanilla extract

• ●  300ml or 1 1⁄3 cup of milk at room temperature

  Instructions:

1. Using the cake pan, trace the bottom onto parchment. Cut 2 parchment circles. Place circles in the pan so that it lines the bottom. Using 1 teaspoon of butter, grease the sides of the pan.

2. Move the rack into the middle position of the oven. Preheat the oven to 350F.

3. In a medium mixing bowl, combine the flour, baking powder and salt, mix together with a

   whisk and set aside.

4. In a separate mixing bowl, mix together the oil and sugar until it is well combined.

5. Whisk in the eggs one at a time, beating well after each addition. Stir in the vanilla.

6. Alternate adding the dry ingredients and milk, folding together with a spatula between each

   addition. Mix the batter until combined. Be careful not to over mix, which will lead to a tough

   dense cake.

7. Bake the cake for approximately 20-25 minutes. Each oven at home is di erent. Use your

   oven light to check in on the cake, instead of opening and closing your oven door.

8. Cakes are done when you test your cake with a toothpick in the center and it comes out

   clean. Let the cakes cool on the counter in their pans. Once fully cool, you can remove them from the cake pans, wrap in plastic wrap and store in the freezer until you are ready to decorate with them. Do not stack soft cakes. Remove cakes from the freezer half an hour before cutting and decorating with buttercream.

Swiss Meringue Buttercream- Use to fill and decorate your cake or to decorate cupcakes

• ●  2 cups or 400g of granulated sugar

• ●  4 Egg whites or 1/2 cup or 120g of Egg whites

• ●  2 pounds or 4 cups or 908g of Butter (soft and unsalted)

• ●  2 teaspoons of vanilla

• ●  Pinch of salt

  Instructions:

1. In a large bowl over a double boiler on medium to high heat, combine egg whites and sugar.

2. Slowly whisk the mixture together until sugar begins to melt and egg white becomes frothy.

   Be careful of hot steam from the double boiler. I like to wear oven mitts while mixing.

3. The mixture is ready when the sugar is dissolved (no gritty sugar). The mixture will also be

   much more runny from when you started the process of cooking.

4. Transfer the mixture to a bowl of a stand mixer fitted with a whisk attachment. Starting on

   medium low, mix until mixture has cooled down.

5. Once there's no visible steam coming from the mixture, turn the mixer to medium-high speed

   and continue mixing.

6. The mixture will triple in volume and will become white, flu y and glossy. You can now add

   the butter.

7. Add softened butter gradually and whip until incorporated, then add the salt and vanilla or

   the flavours of your choice.

8. Flavour the buttercream however you like, whip in extract, melted chocolate, fruit purees or

   even Oreo crumbs, let your creativity shine!!!

Buttercream Troubleshooting

The number one problem with buttercream is splitting, if this happens try one of the following solutions.

With heat – Warm Buttercream slightly, this can be done by microwaving it of 10 second blasts whisking each time until it comes together. Alternatively, remove a tablespoon of the mixture, melt it completely in the microwave and add it back to the mixture until it comes together.

With friction – Continue to whip buttercream in a stand mixer, sometimes it can take approximately 10 minutes to come back together.

With butter – Add more room temperature butter, do this 1 tablespoon at a time until the mixture comes back together.

Oil based Brownies:

• ●  1⁄2 cup or 60g of all purpose flour

• ●  1⁄2cupor114gofOil

• ●  1⁄2 cup or 100g of sugar

• ●  1⁄2 cup or 100g of brown sugar

• ●  1/3 of a cup or 43g of cocoa powder

• ●  1/4 a cup or 35g of chocolate chips or other goodies ex marshmallows, cookies

• ●  2 eggs - room temperature

  Instructions:

1. Preheat the oven to 325.

2. Add brown sugar and bowl to a medium- large bowl and whisk together.

3. Mix cocoa powder and white sugar together in a bowl, then add to the main bowl and mix

   until combined.

4. Start whisking in eggs one at a time.

5. Whisk in flour.

6. Spray/line your baking pan. 9X9 square pan or equivalent size round pan.

7. Bake in the oven at 325 degrees for approximately 15 minutes or until they are set.

Potato Gnocchi stu ed with Spinach Ricotta Filling- Recipe Potato Gnocchi

• ●  1 large Russet or Yukon Gold potato

• ●  3⁄4-1 cupor120gofallpurposeflour

• ●  1⁄2 teaspoon of salt

• ●  1egg

• ●  Extra flour for dusting

  Instructions for Potato Gnocchi

1. Boil potatoes with skin on in a large pot with just enough water to cover the potato. Cook for 30 minutes or until tender (test with a fork). Drain well and let cool for 10 minutes.

2. Carefully (potato will still be hot!) peel the cooled potato using a small paring knife or fingers.

3. Using a potato masher, ricer or cheese grater, mash the slightly cooled potatoes into a fine

   paste. You should have no large lumps. Transfer to a clean work surface or use a large bowl.

4. Add flour on top of the potatoes on your work surface or bowl and make a well using your

   fingers in the centre. Add the egg to the centre of the well and beat the egg. Using your

   fingers, start to incorporate the flour into the potato and egg.

5. Knead the dough until it forms a soft and pillowy dough, adding dusting flour if too sticky. Cut

   into 2 portions to make this step more manageable. roll each portion into a log about 1” thick

   then cut the log into 1 1⁄2 ” pieces.

6. For plain gnocchi, gently press each 1 1⁄2” portion onto the back of a fork and roll o the fork

   to get indentations.

7. Place freshly shaped gnocchi onto a floured baking sheet, making sure to sprinkle with flour

   so they don't stick.

8. Boil until the gnocchi starts to float then serve with your favourite sauce or pan fry!

Spinach Ricotta filling

• ●  1 cup or 240g of ricotta cheese

• ●  1⁄2 cup or 120g of grated mozzarella cheese ● 1Egg

● Salt and Pepper to taste

Instructions for stu ng potato gnocchi

1. Mix both cheese’s in a bowl with the egg, season with salt and pepper.

2. Place each 1.5” piece of gnocchi into your hand and, using your thumb, flatten into a circle,

   about 2 inches wide.

3. Place 1⁄2 teaspoon of the filling into the centre of the dough and begin to fold the dough shut,

   encasing the filling. Pinch the seam to seal.

4. Continue this process with the rest of the dough, placing each piece onto a generously floured

   baking sheet.

5. Boil your gnocchi in a large pot of salted water until the gnocchi floats to the top (2-3

   minutes). Serve with your favourite sauce or pan fry in olive oil until golden brown on each side.

Easy Aglio e Olio Dressing

• ●  1⁄2 cup or 100ml of olive oil

• ●  2 cloves garlic, sliced

• ●  1⁄4 tsp red pepper flakes, to taste

• ●  Chopped parsley, to serve

  Instructions for serving sauce

1. On medium low heat, gently cook the garlic and olive oil until lightly golden brown and fragrant .

2. Remove from heat and stir in red pepper flakes.

3. Spoon over gnocchi and serve with chopped parsley.

Colored Oreo Cheesecake Cookies- Recipe

Yield 2 dozen cookies

Ingredients

• ●  1⁄2 cup or 4 ounces cream cheese, softened

• ●  8 tablespoons salted butter, at room temperature

• ●  3⁄4 cup or 150g granulated sugar

• ●  1 cup + 2 tablespoons or 130g all-purpose flour

• ●  10 Oreo cookies or other types of cookies, broken into pieces

• ●  your choice of food colouring

  Instructions

1. Preheat the oven to 350 degrees (F).

2. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and butter

   until light and flu y, scraping down the sides as needed.

3. Add the sugar and mix until combined. Add a few drops of food colouring and continue to

   mix.

4. Add the flour in 2 portions, mixing on low speed, just until incorporated. Fold in oreos by

   hand until evenly distributed.

5. Line a large baking sheet with parchment paper.

6. Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds,

   and place them on the cookie sheet. Lightly press down on each cookie.

7. If possible cool the cookies on the cookie tray in the fridge or freezer 10 minutes before

   placing them in the oven.

8. Place the pan in the oven to bake for 10-11 minutes, or until golden at the edges. They will

   still be very soft when you remove them from the oven - that's a good thing!

9. Cool on the baking sheet for 10 full minutes before transferring to a cooling rack or plate to

   cool completely. Enjoy!

Pie Sandwich Cookies, twists and crackers - Recipe

Yield 15 sandwiches

Ingredients:

• ●  1 1⁄4 cup or 150g Flour

• ●  1⁄2 tsp granulated sugar

• ●  1⁄2 tsp kosher salt

• ●  1⁄2 cup or 113g cold vegetable shortening

• ●  1⁄4 cup or 50ml ice cold water

• ●  1 Egg + 2 tablespoons water for egg wash

  Instructions:

1. In a medium sized bowl, combine the flour, sugar, salt, and shortening.

2. Rub the shortening into flour until reduced to pea sized crumbs, you can also use a cheese

   grater to do this.

3. Sprinkle cold water over the flour mixture and mix together by hand until it just comes

   together and the dough looks marbled.

4. Preheat the oven to 450F.

5. Transfer dough to a table top and shape into a thin disc. Cover tightly with plastic wrap

   and allow to rest in the freezer for at least 15 minutes before rolling.

6. To roll out the dough lightly flour your work surface and place the unwrapped pie dough in

   the centre.

7. Roll out dough to about 0.5cm thick. Once at the desired thickness.

8. For cookies, use a 2'' round cutter to cut out rounds and place them on a parchment lined

   baking sheet. For crackers, cut out desired fun shapes. For twists, with a pizza cutter or

   knife, cut long strips of dough and twist.

9. Brush pie shapes with egg wash, sprinkle tops with cinnamon, seasemen seeds, salt, etc, if

   making crackers or twists. Transfer to the oven to bake for 10- 15minutes.

10. Shapeswillbegoldenbrownwhenready.Onceoutoftheoven,letthemcoolifyouare

    planning to fill them.

Dark Chocolate Ganache

Ingredients:

• ●  1⁄2 cup or 100ml heavy cream

• ●  1⁄2 cup or 70g dark chocolate

  Instructions:

  1. Chop chocolate and place in a heatproof bowl.

  2. Scald cream over stove top on medium high heat (do not boil). Pour over chocolate and let

     stand for 2 min, stir to incorporate.

  3. Allow to cool in fridge before filling pie cookies

  How to assemble Pie cookies:

  1. Place half of the baked pie crust cookies bottom side up, on the baking sheet. Use a knife to spread a teaspoon of filling onto each round.Top each with another cookie and gently press together to sandwich the cookie.

  2. Pie sandwich cookies are best eaten the day they are assembled. Store any leftovers in the fridge in an airtight container.

Pizza Dough
Yield: 1 10- 12’’ pizza

Ingredients:

• ●  1⁄2 cup or 113g lukewarm water

• ●  3⁄4 tsp or 2g active dry yeast

• ●  1 teaspoon or 5g salt

• ●  2 teaspoons or 7g olive oil

• ●  3⁄4 cup- 1 cup or 165g- 180g Flour

• ●  Tomato sauce

• ●  Pizza toppings and cheese of your choice

  Method:

1. Dissolve the yeast in lukewarm water and olive oil.

2. Add the flour and salt starting with 165g flour and adding more as necessary to make a soft,

   smooth dough.

3. Knead the dough with your hands until it's smooth and elastic, about 5 to 7 minutes.

4. Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 hour

   or until it doubles in size.

5. Stretch out dough to pizza shape. Add sauce and whatever toppings you would like

6. Cook at 400F for 15-20 minutes.

7. Let cool slightly then enjoy!

Sugar cookies with Royal Icing Yield: 50 small to medium cookies Ingredients for Sugar Cookie:

• ●  1 7⁄8 cup or 425g Butter

• ●  1 3⁄4 cup or 185g Icing sugar

• ●  1 Tablespoon Vanilla

• ●  1Egg

• ●  4 1⁄2 cups or 560g All purpose flour

  Instructions for Sugar Cookies:

1. Cream butter and sugar together until light and flu y.

2. Add the egg and vanilla and mix until combined.

3. Add flour in 2-3 rounds for easier mixing. Dough is done when flour is fully incorporated.

4. Form dough in a round disc, wrap with plastic/saran wrap and chill in the fridge overnight or in the

   freezer for at least half an hour before using.

5. Roll cookies out to about 1⁄2 cm in thickness and cut out shapes with desired cookie cutters.

6. Place on a cookie tray and bake for 8-12 mins at 325F.

7. Let the cookies cool on the tray before decorating with royal icing.

Ingredients for Royal Icing:

• ●  2 cups or 200g Icing Sugar

• ●  4 1⁄2 tsp Meringue Powder

• ●  4-5 Tablespoons of Room Temperature Water

  Instructions for Royal icing:

1. Combine all ingredients and mix with a wooden spoon or rubber spatula. Mix until light and flu y, this should take about 1-2 minutes.

2. Once the icing is nice and thick take out what you will need for dipping and add it to a bowl. Add enough water to make the mixture runny and dipable. Add food colouring if you would like at this time.

3. Dip sugar cookies one at a time and decorate with sprinkles. Let cookies dry 2-3 hours before storing in an airtight container. Alternatively you can put icing in a piping bag and decorate.

4. Leave on the counter and enjoy cookies for up to 1 week.

Cinnamon Buns Ingredients:

• ●  450g All purpose Flour

• ●  4g Salt

• ●  45g Icing Sugar

• ●  12g Instant Yeast

• ●  120mL milk

• ●  3 large eggs

• ●  81g butter

1. Warm milk to room temperature. Add Yeast and set aside to bloom.

2. Combine flour, salt and icing sugar in a bowl. Leave 50g of flour to the side for kneading.

3. Add eggs and milk and start to mix.

4. Once your dough comes together into a ball, start to fold in the butter chunk by chunk. Use the 50g of

   flour set aside to help take the stickiness out of the dough as you need it.

5. Continue to knead until the dough is smooth and stretches a lot like bubblegum.

6. Divide dough into two equal balls.

7. Once dough has rested and risen a little, roll out each ball into a rectangle and spread with preferred

   filling.

8. Starting from the edge, roll your dough into a long log and cut into even buns.

9. Place into a pan to proof. Bake at 350*F for 10-20min

Filling

• ●  2 cup Brown Sugar

• ●  1 cup Soft Butter

• ●  1 tsp Cinnamon

1. Mix all ingredients until a paste like mixture forms.

2. Spread about 1/2 of the mixture into the baking pan for chelsea buns, top with nuts, dried fruit, whatever

   you like!

3. Split what is left into two, use each to spread out onto your rectangle of dough.

Challah Bread Ingredients:

• ●  450g All purpose Flour

• ●  4g Salt

• ●  45g Icing Sugar

• ●  12g Instant Yeast

• ●  120mL milk

• ●  3 large eggs

• ●  81g butter

1. Combine flour, icing sugar and salt – and set aside.

2. In a large bowl, combine warm milk, yeast, oil, and eggs – combine well with a whisk or your hands.

3. Then, add the dry mixture – combine well with your hands.

4. Transfer to a well-floured work board and knead for 5 minutes until, smooth, soft and springs back. (see video)

5. Make a ball and place in an oiled bowl.

6. Cover and let rise for 60 to 90 minutes or until double in volume.

Shaping the loaf

1. Transfer to an un-floured work-surface.

2. You can make two small challah bread or one large challah bread with this dough. So, for two small loaves divide the

   dough into 2.

3. Then, divide each into 4 portions. They need to be approximately the same weight.

4. Roll each piece into a sausage shape.

Braiding the challah

1. Place all four ropes so they intersect at the top. Making an ‘X’ pattern.

2. Ensure the four strands are secured at the top. From left to right you now have 1, 2, 3, 4 strands.

3. Strand 1 goes over 4 and 4 goes over 1 - simple criss-cross.

4. Continue to cross- cross with the rope opposite and you will see your braid starting to form until you have reached

   the bottom.

5. Tuck the seams at the top and bottom under.

6. Cover and let proof for 30 to 45 minutes.

Bake

1. A half-hour before baking, preheat the oven at 170 C / 350 F.

2. Brush the challah with beaten egg.

3. Bake for 20 to 25 minutes until you have a nice golden brown (the internal temperature of about 195 F ).

4. Remove and let cool on a wire rack for 5 minutes.

5. Then, cover with a clean kitchen cloth to keep it soft.