Category: Culinary Cooking Class Recipes

Posted on by camptowanda

CT Culinary: Italian Dinner Menu

IMG_3291Buongiorno Towanda! We are busy planning our 2015 Culinary Menu at Camp Towanda and will be cooking up some exciting things this summer.  Don’t forget to sign up for our acclaimed Culinary program in your Campminder Docs! By popular request, today we are sharing our delicious Italian Menu and recipes from last summer featuring our house salad with balsamic vinaigrette, chicken meatball sliders, chicken parm and camp cannolis of course!

HOUSE SALAD w BALSAMIC VINAIGRETTE DRESSING:

 Ingredients:

  1. Lettuce of your choice (romaine, iceberg, spring mix, etc)
  2. 1 Sliced Cucumbers
  3. 2 Sliced Tomato
  4. 2 Sliced Carrots
  5. 1 1/3 c Olive Oil
  6. 2/3 c Balsamic Vinegar
  7. 1 tsp garlic powder
  8. 4 T sugar
  9. ½ tsp ground pepper

Directions:

  1. After cleaned, add the following to a large salad bowl: lettuce, sliced cucumbers, sliced tomato, sliced carrots.
  2. In a separate bowl, make dressing by emulsifying the following: olive oil, balsamic vinegar, garlic powder, sugar and ground pepper.

rj 12CHICKEN MEATBALL SLIDERS:

Ingredients:

  1. 15 slider buns
  2. 1 lb ground chicken breast
  3. 3⁄4 cup Italian breadcrumbs
  4. 1 cup fresh grated Parmesan cheese
  5. 3 garlic cloves, pressed
  6. 1⁄2 small onion, grated
  7. 2 Tbsp + 1 cup marinara sauce (divided)
  8. 1⁄2 Tbsp dried Italian seasoning
  9. 2 Tbsp fresh basil, chopped
  10. 2 Tbsp fresh parsley, chopped
  11. 1⁄2 tsp kosher salt
  12. 1⁄2 tsp fresh cracked black pepper
  13. 1 large egg, lightly beaten
  14. 1 cup shredded Italian blend shredded cheese

Directions:

  1. Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.
  2. Set aside 1 cup marinara and shredded Italian cheese.
  3. In a large mixing bowl , combine all remaining ingredients. Mix well, do not over mix or you will

have tough meatballs. Using a 2 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.

TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 16-18 minutes until lightly browned.

  1. Turn oven to broil.
  2. Drizzle a spoonful of marinara over each meatball. Sprinkle with shredded cheese.
  3. Broil for 2-3 minutes until cheese is golden brown and bubbly.
  4. Place in slider bun and enjoy!

CHICKEN PARMESAN:

Ingredients:

  1. 12 boneless, skinless chicken breasts, pounded thin
  2. Salt and freshly ground black pepper
  3. 4 cups all‐purpose flour, seasoned with salt and pepper
  4. 12 large eggs, beaten with 6 tablespoons water and seasoned with salt and pepper
  5. 2 cups panko bread crumbs
  6. 3 cup vegetable oil
  7. 2 pound fresh mozz, thinly sliced
  8. ¾ cup freshly grated parmesan
  9. Parsley for garnish

Sauce:

  1. 6 tablespoons olive oil
  2. 3 large Spanish onion, finely chopped
  3. 12 cloves garlic, smashed with some kosher salt to make a paste
  4. 6 (28‐ounce) cans plum tomatoes and their juices, pureed in a blender
  5. 3 (16‐ounce) can crushed tomatoes
  6. 3 small can tomato paste
  7. 3 bay leaf
  8. 2 small bunch Italian parsley
  9. 2 Cubano chile pepper, chopped
  10. Salt and freshly ground pepper

Directions:

  1. Preheat oven to 400 degrees F.
  2. Season chicken on both sides with salt and pepper.
  3. Dredge each breast in the flour and tap off excess.
  4. Dip in the egg and let excess drip off.
  5. Dredge on both sides in the bread crumbs.
  6. Divide the oil between 2 large saute pans and heat over high heat until almost smoking.
  7. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
  8. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.
  9. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.
  10. Remove from the oven and garnish with basil or parsley leaves.

Tomato Sauce:

  1. Heat olive oil in a medium saucepan over medium heat.
  2. Add onions and garlic and cook until soft.
  3. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil.
  4. Season, to taste, with salt and pepper.
  5. Reduce heat and cook until slightly thickened, about 30 minutes.

rj 1CANNOLIS:

Ingredients:

  1. 1 (32 ounce) container ricotta cheese
  2. 1/2 cup confectioners’ sugar
  3. 1 cup chopped candied citron
  4. 4 ounces semisweet chocolate, chopped (optional)

Directions:

  1. Stir together the ricotta cheese and confectioners’ sugar using a spoon.
  2. Fold in the chopped citron and chocolate.
  3. Use a pastry bag to pipe into shells, filling from the center to one end, and then doing the same from the other side.
  4. Dust with additional confectioners’ sugar and grated chocolate for garnish when serving.

About Camp Towanda:

Camp Towanda is an independent, traditional, co-ed sleep-away camp in the Poconos in Pennsylvania. It is privately owned, operated and directed by Mitch and Stephanie Reiter.  For over 90 years, Camp Towanda has continued to define what camp should really be. Our program offers state-of-the-art facilities, an excellent and professional athletic department, waterfront, extensive arts, drama and adventure programs, culinary cooking classes, and special events.  We are highly regarded and respected as an industry leader and are involved in giving back to various organizations throughout the year.  Camp Towanda is accredited by the American Camp Association and a member of the Camp-Alert-Network, Wayne County Camp Association, Camp Owners and Directors Association and the Pennsylvania Camp Association.

Posted on by camptowanda

2014 CT Culinary: Thanksgiving Side Dishes

turkeyturkeyAs we plan ahead for our 2015 Culinary Menu at Camp Towanda, we want to make sure you are prepared for Thanksgiving at home! Your guests are sure to gobble up these side dishes created by our very own Chef Ben.

Enjoy and don’t forget to share your pix on Facebook, Instagram and Twitter and tag @CampTowanda #ImACTChef.

 

 

 

TURKEY NUGGETS:

Ingredients:

  1. Leftover Turkey – Sliced apox ¾ inch thick
  2. 1 Tbs. Milk
  3. 2 Tbs. Honey
  4. Salt, Pepper & Cayenne pepper to taste
  5. Panko Bread Crumbs

Directions:

  1. Using a small, round (or any fun shape) cookie cutter, cut out little medallions of turkey.
  2. Mix milk and honey in a small bowl.
  3. Put breadcrumbs in another bowl and mix in salt, pepper and cayenne to taste.
  4. Dip medallions in honey mixture, then crumbs, set on baking pan.
  5. Broil on low for a few minutes, each side, until slightly golden.
  6. Serve with honey or honey mustard sauce.

CARROT MACARONI AND CHEESE:

 Ingredients:

  1. 3/4 pound carrots, peeled and thinly sliced
  2. Zest and juice of 1 navel orange, zest removed in strips with a vegetable peeler
  3. Salt
  4. 3 cups penne (9 ounces)
  5. 3 ounces sharp cheddar cheese, shredded (1 1/2 cups)
  6. 1 tablespoon chopped tarragon
  7. Freshly ground white pepper

Directions:

  1. Preheat the oven to 350°. In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender and puree until very smooth.
  2. Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
  3. Return the pasta to the pot. Add the reserved water and the carrot puree and cook over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer. Stir in the tarragon and season with salt and white pepper.
  4. Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.

THREE CHEESE MINI MACS:

Ingredients:

  1. 1/2 pound elbow macaroni
  2. 1 1/2 tablespoons unsalted butter, plus more for brushing
  3. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  4. 2 tablespoons all-purpose flour
  5. 3/4 cup milk
  6. 4 ounces cheddar cheese, shredded (1 packed cup)
  7. 4 ounces deli-sliced American cheese, chopped
  8. 1 large egg yolk
  9. 1/4 teaspoon smoked Spanish paprika

Directions:

  1. Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
  2. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
  3. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
  4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
  5. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

SWEET ROASTED BEETS:

Ingredients:

  1. 6 medium beets, peeled and cut into chunks
  2. 2 1/2 tablespoons olive oil, divided
  3. 1 teaspoon garlic powder
  4. 1 teaspoon kosher salt
  5. 1 teaspoon ground black pepper
  6. 1 teaspoon sugar
  7. 3 medium sweet potatoes, cut into chunks
  8. 1 large sweet onion, chopped

Directions:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a bowl, toss the beets with ½ tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
  3. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
  4. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

ROASTED BRUSSELS SPROUTS:

Ingredients:

  1. 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
  2. 3 tablespoons olive oil
  3. 1 teaspoon kosher salt
  4. 1/2 teaspoon freshly ground black pepper

Directions:

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

About Camp Towanda:

Camp Towanda is an independent, traditional, co-ed sleep-away camp in the Poconos in Pennsylvania. It is privately owned, operated and directed by Mitch and Stephanie Reiter.  For over 90 years, Camp Towanda has continued to define what camp should really be. Our program offers state-of-the-art facilities, an excellent and professional athletic department, waterfront, extensive arts, drama and adventure programs, culinary cooking classes, and special events.  We are highly regarded and respected as an industry leader and are involved in giving back to various organizations throughout the year.  Camp Towanda is accredited by the American Camp Association and a member of the Camp-Alert-Network, Wayne County Camp Association, Camp Owners and Directors Association and the Pennsylvania Camp Association.

Posted on by camptowanda

CT Culinary Recipe: Pumpkin & Black Bean Enchiladas

397516_863381210369042_6985729242711662444_nThe second annual Camp Towanda Pumpkin Carving Contest was a huge success (winner to be announced soon). But now that it is November, what are you going to do with all those festive Camp Towanda-themed pumpkins decorating your porches? Well our very own Chef Ben has a great idea! How about making some vegetarian Pumpkin and Black Bean Enchiladas!

Here’s a great recipe. Don’t forget to post your pix #ImACTChef or email them to [email protected].

 

 

Pumpkin and Black Bean Enchiladas

  • 1 cup enchilada sauce
  • 1 TBSP olive oil
  • 1 small spanish onion, small dice
  • 2 cloves garlic, minced
  • 1 jalapeno, finely chopped
  • 1 cup cherry tomatoes, cut into quarters
  • 2 cups pumpkin, cut into small cubes
  • 1 can black beans
  • 1/4 cup vegetable stock
  • 1/8 cup fresh cilantro, chopped, plus more for garnish
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • Salt, to taste
  • 10 corn tortillas
  • scallions, for garnish
  • Queso Fresco or Mexican Cheese blend
  • Limes, for garnish
  • Avocados, for garnish
  • Preheat oven to 400 degrees F.
  • Pour 1/2 cup of the enchilada sauce in the bottom of a baking dish.

IMG_8958Heat a large sauté pan over medium heat. Add olive oil. Sauté onions and jalapeno until onions are soft and translucent. Add garlic and cook briefly. Add tomatoes, black beans, pumpkin, spices, cilantro, and chicken stock. Bring to a boil and reduce heat to a simmer.  Simmer until pumpkin is soft, about 30 minutes.

Warm tortillas so that they are soft and pliable. Fill tortillas and roll. Place seam side down in the baking dish. Pour remaining enchilada sauce on top. Sprinkle with a generous amount of cheese. Bake for 8 minutes, just so that cheese is melted.

Garnish with fresh scallions, cilantro, limes, and avocado.

About Camp Towanda:

Camp Towanda is an independent, traditional, co-ed sleep-away camp in the Poconos in Pennsylvania. It is privately owned, operated and directed by Mitch and Stephanie Reiter.  For over 90 years, Camp Towanda has continued to define what camp should really be. Our program offers state-of-the-art facilities, an excellent and professional athletic department, waterfront, extensive arts, drama and adventure programs, culinary cooking classes, and special events.  We are highly regarded and respected as an industry leader and are involved in giving back to various organizations throughout the year.  Camp Towanda is accredited by the American Camp Association and a member of the Camp-Alert-Network, Wayne County Camp Association, Camp Owners and Directors Association and the Pennsylvania Camp Association.

Posted on by camptowanda

CT Culinary Recipe: Fiesta a la Farm!

IMG_2444This summer at Camp Towanda, Chef Ben and his Culinary Cooking classes threw a Fiesta at The Farm! Now you can make it a CT Culinary Mexican Night with your “home family” and think fondly of your camp family!

*All recipes are “group-size” and serve 12-15 people.

HOMEMADE GUACAMOLE:

Ingredients:

  1. 11 avocados ­ peeled, pitted, and mashed
  2. 3­ 3/4 lime, juiced
  3. 1 tablespoon and 3/4 teaspoon salt
  4. 1­ 3/4 cups diced onion
  5. 2/3 cup chopped fresh cilantro
  6. 7­1/2 roma (plum) tomatoes, diced
  7. 1 tablespoon minced garlic
  8. 3­ 3/4 pinches ground cayenne pepper (optional)

Directions:

  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

MEXICAN CORN SALAD: 

Ingredients:

  1. 12 ears of corn, husked
  2. 9 tablespoons mayonnaise
  3. 6 tablespoons fresh lime juice
  4. 1/4 teaspoon paprika or cayenne pepper (optional)
  5. 6 ounce Cotija cheese (or parmesan) plus more for serving
  6. 2 tablespoons chopped fresh cilantro plus more for serving
  7. Kosher salt
  8. Freshly ground pepper

Directions:

  1. Prepare grill for medium heat. Grill corn, turning occasionally, until tender an slightly. Cut kernels from cobs and transfer to a medium bowl.
  2. Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.
  3. Mix Corn & Dressing

QUESADILLAS:

Ingredients:

  1. 8’’ soft tortilla shells
  2. 16oz shredded cheese (cheddar, mozz, Monterey Jack, etc.)
  3. Vegetable oil
  4. Fillers of your choice: Cooked Chicken, onions, mushrooms, peppers, tomatoes, etc.

Directions:

  1. Fill your tortilla shell with cheese + fillers you choose and fold in half
  2. Heat flat top / skillet / sauté pan with oil
  3. Place tortilla on flat top / skillet / sauté pan and let sit for 2-3 min then flip
  4. Remove, let cool for 1.5 minutes and cut into 1/3’s

CHICKEN SOFT TACOS:

Ingredients:

  1. 2­1/4 pounds skinless, boneless chicken breast meat ­ cubed
  2. 3 tablespoons red wine vinegar
  3. 3/4 lime, juiced
  4. 1­1/2 teaspoons white sugar
  5. 3/4 teaspoon salt
  6. 3/4 teaspoon ground black pepper
  7. 3 green onions, chopped
  8. 3 cloves garlic, minced
  9. 1­1/2 teaspoons dried oregano
  10. 15 (8 inch) flour tortillas
  11. 1­1/2 tomato, diced
  12. 1/4 cup shredded lettuce
  13. 1/4 cup shredded Monterey Jack cheese
  14. 1/4 cup salsa

Directions:

  1. Sauté chicken in a medium saucepan over medium high heat for about 20 minutes.
  2. Add vinegar, limejuice, sugar, salt, pepper, green onion, garlic and oregano.
  3. Simmer for an extra 10 minutes.
  4. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side.
  5. Repeat with remaining tortillas.
  6. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

GLAZED CHURROS:

Directions:

  1. Dip end of churro into melted chocolate
  2. Roll into desired topping
CT Culinary Kitchen- Mexican Fiesta Recipe
CT Culinary Kitchen- Mexican Fiesta Recipe

About Camp Towanda:

Camp Towanda is an independent, traditional, co-ed sleep-away camp in the Poconos in Pennsylvania. It is privately owned, operated and directed by Mitch and Stephanie Reiter.  For over 90 years, Camp Towanda has continued to define what camp should really be. Our program offers state-of-the-art facilities, an excellent and professional athletic department, waterfront, extensive arts, drama and adventure programs, culinary cooking classes, and special events.  We are highly regarded and respected as an industry leader and are involved in giving back to various organizations throughout the year.  Camp Towanda is accredited by the American Camp Association and a member of the Camp-Alert-Network, Wayne County Camp Association, Camp Owners and Directors Association and the Pennsylvania Camp Association.

Posted on by camptowanda

CT Culinary Recipe: The Mediterranean Menu

culinary2 What’s Cookin’ in the Camp Towanda Culinary Kitchen? This summer, our campers were busy cooking up delicious dishes at the CT Culinary Country Kitchen. Chef Ben’s classes were very popular and no one left hungry! We learned how to make everything from Chicken Parm to Cannolis, Quesadillas to Guacamole and Egg Rolls to Sushi!

Just in time for Labor Day Weekend, we are sharing our Mediterranean Menu– refreshing, tasty and healthy (well…except for the Fried Oreos, but at least they will make you think of the Wayne County Fair!).  Make this with your “home family” and think fondly of camp….P.S. all recipes are “group-size” and serve 12-15 people! So invite the neighborhood!

WATERMELON & FETA SALAD:

Ingredients:

  • 1 c balsamic vinegar
  • 1 T sugar
  • 25 pcs 4×2″ cubed watermelon
  • 10 oz feta cheese crumbled
  • 2 T shredded mint

Directions:

  1. In a small saucepan, whisk together the balsamic vinegar and sugar. Cook over medium heat until reduced by half and syrupy, about 4 minutes.
  2. Stack pieces of watermelon on each plate and drizzle balsamic reduction. Sprinkle with feta cheese and mint and serve.

HUMMUS:

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Ingredients:

  • 2 Cloves of Garlic
  • 2 Cloves of Garlic, Chopped
  • 2 Cans (19oz) Garbanzo, half liquid reserved
  • ½ C Lemon Juice
  • ¼ C Tahini
  • 2 t Salt
  • ¼ C Olive Oil
  • Black pepper to taste

Directions:

  1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish.
  2. Place lemon juice, tahini, chopped garlic and salt
    in blender.  Blend until creamy and well mixed.
  3. Transfer the mixture to a medium serving bowl.
  4. Sprinkle with pepper and pour olive oil over the top.
  5. Garnish with reserved garbanzo beans.
  6. Blend until creamy and well mixed.
  7. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

CHICKEN & VEGETABLE KEBOBS

culinary4

Ingredients:

  • 1 C Olive Oil
  • 1 C Balsamic
  • Salt
  • Black Pepper
  • Red Chili Flakes
  • Garlic
  • Chicken Breast Chunks
  • Peppers
  • Onion
  • Mushrooms
  • Skewers

Directions:

  1. In 2 separate containers (or Ziploc bags) combine olive oil, garlic, balsamic, lemon juice, red chili flakes, salt & pepper. 1 container is for chicken, the other add Peppers, Onion + Mushroom. Let marinate for 1 – 4 hours (or longer if you have time).
  2. On each skewer, alternate chicken & vegetable.
  3. Bake in oven at 375 degrees for 15 minutes.

GREEK YOGURT WITH HONEY & FROZEN GRAPES AND FRIED OREOS!

IMG_0252

Ingredients:

  • Oreos
  • Instant pancake mix
  • Greek yogurt
  • Grapes
  • Honey
  • Vegetable Oil
  • Powdered sugar

Directions for Grapes & Honey:

  1. Freeze grapes overnight.
  2. Place yogurt in 1 large bowls or individual bowls.
  3. Drizzle in the honey and mix. Add frozen grapes as desired or just eat alone.

Directions for Fried Oreos:

  1. Add water to instant pancake mix.
  2. Cover Oreo completely in pancake mix.
  3. Fry in vegetable oil until golden. Let cool and top with powdered sugar.
culinary3
Mediterranean Menu- Camp Towanda Culinary

Copyright 2014- Camp Towanda

About Camp Towanda:

Camp Towanda is an independent, traditional, co-ed sleep-away camp in the Poconos in Pennsylvania. It is privately owned, operated and directed by Mitch and Stephanie Reiter.  For over 90 years, Camp Towanda has continued to define what camp should really be. Our program offers state-of-the-art facilities, an excellent and professional athletic department, waterfront, extensive arts, drama and adventure programs, culinary cooking classes, and special events.  We are highly regarded and respected as an industry leader and are involved in giving back to various organizations throughout the year.  Camp Towanda is accredited by the American Camp Association and a member of the Camp-Alert-Network, Wayne County Camp Association, Camp Owners and Directors Association and the Pennsylvania Camp Association.

Posted on by camptowanda

Red Velvet Campcakes vs. Blue Berry Muffins

With Valentine’s Day this week, we thought it was the perfect time to share two of our favorite fresh-baked favorite recipes from our Camp Towanda Culinary Cooking Program.

And because it’s also Olympic Season, let’s make it an Olympic bake-off!

Red Velvet “Campcakes” and the Blue Berry Muffins.  Which is your favorite?

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Red Velvet Campcakes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder, such as Pernigotti
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1 tablespoon liquid red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 extra-large eggs, at room temperature
  • Red Velvet Frosting, recipe follows

Directions
Preheat the oven to 350 degrees F. Line muffin tins with paper liners.

In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.

Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.

Red Velvet Frosting:

  • 8 ounces cream cheese, at room temperature
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3 1/2 cups sifted confectioners’ sugar (3/4 pound)
  • Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don’t whip! Add the sugar and mix until smooth.

blueberry-muffin-4

Blue Berry Cake Muffins 

  • 1 ½ sticks of unsalted butter
  • 1 ½ cups of sugar
  • 3 extra large eggs
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup of sour cream or greek yougurt (chobani the best)
  • ¼ cup of milk
  • 2 ½ cups of all purpose flour
  • 2 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of kosher salt
  • 1 pint of fresh blueberries

Directions

  • Preheat the oven to 350 degrees. Pleace 16 paper liners in the muffin pan
  • In the bowl of an electric mixer fitted with the paddle attachment
  • Cream the butter and sugar till light and fluffy about 1 minute
  • With mixer on low speed add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking soda, and the salt. On a low speed add the flour mixture to the batter until just mixed…do not over mix
  • Fold in the blueberries..
  • Fill the baking cups till half full
  • Bake for 25 mins until the muffins are lightly browned
  • Enjoy!!!!

Camp Towanda is very excited to partner with “Kids Cook Mondays“, using some of our favorite recipes from the Camp Towanda Culinary Cooking Class  to encourage family time in the kitchen! We experience at camp firsthand, that when kids are involved in making and preparing their food, they are more likely to try new things, broaden their horizons and eat more healthfully.  We look forward to another summer at the Camp Towanda Farm Kitchen, where our campers will improve their cooking skills, learn kitchen ettiquette and safety and create new and exciting foods and ethnic dishes. 

Posted on by camptowanda

Camp Towanda Culinary Favorites- Mexican Fiesta!

Camp Towanda Culinary Program

Camp Towanda is very excited to partner with “Kids Cook Mondays“, using some of our Camp Towanda Culinary Favorites to encourage family time in the kitchen! We experience at camp firsthand, that when kids are involved in making and preparing their food, they are more likely to try new things, broaden their horizons and eat more healthfully.  We look forward to another summer at the Camp Towanda Farm Kitchen, where our campers will improve their cooking skills, learn kitchen ettiquette and safety and create new and exciting foods and ethnic dishes.

Here is one of our favorite meals from last summer–The Mexican Fiesta! Please send us photos of your family’s own fiesta making these dishes…and think fondly of camp!

Camp Towanda Mexican Fiesta!

Refined Bean and Cheese Enchiladas

1 bag dried pinto beans
1 1/2 cups of sautéed onion carmelized
1 teaspoons salt
1 teaspoon pepper
1 package of corn tortillas
2 cans of enchilada sauce
3 cups of cheddar cheese
Soak beans…preferable over night…then boil till cooked strain …reserve 1/2 cup of the liquid from the boiling

  • Sauté onions till browned…in a food processor add beans,onions , salt and pepper …pulse slowly add liquid slowly to incorporate all items
  • In fry pan add enchilada sauce heat till warm …take corn tortillas and lay in heated enchilada sauce one at a time to loosen the tortilla to roll
  • Add about 2 tablespoons of refrained bean mixture and about 2 teaspoon of cheese in center of the tortilla and roll
  • Place in a Pyrex pan…continue till filled pan…add remain enchilada sauce to top of rolled enchilada and cover with cheese…
  • Bake in over at 350 for 20 mins

Homemade salsa

2 ripe tomatoes cut in quarters
1/2 of a medium cucumber cut in quarters
1 green pepper cut up
1/2 of a piece of jalapeño
1/2  red onion..cut in quarters
2 tablespoons of white vinegar
1 teaspoon of cumin
Salt and pepper to taste

Add all ingredients to food processor and and pulse to chopped…pour in to bowl and enjoy

You can add fresh corn or beans to this recipe…and make bean or corn salsa

Guacamole

3 ripe avocados
1/2 cup small diced tomato
1/2 cup of small diced red onion
Juice of a half of lemon

Mix all items together mushing the avocado but leaving some chunks of avocado.

About Kids Cook Monday

The Kids Cook Monday is a project of The Monday Campaigns, a non-profit public health initiative encouraging people to use Mondays to integrate healthy behaviors into their weekly routines. When kids pitch in to make meals, they’re empowered to learn more about what they eat and make healthier choices. And since the family that cooks together eats together, the initiative encourages regular family dinners to benefit kids and help parents stay connected to their children’s lives. The Kids Cook Monday offers a wide variety of free family dinner recipes and educational resources. Visit TheKidsCookMonday.org for more information.

Posted on by camptowanda

Camp Towanda Culinary Favorites: Turkey Veggie Chili

CULINARYLOGO1This summer at Camp Towanda, we stirred up a tasty batch of healthy and hearty Turkey Veggie Chili! It is the PERFECT meal for a crisp fall day or any time of year.  Bring it to a tailgate party or make some for the whole family to enjoy for dinner! Here are 3 delicious ways to enjoy our Towanda Turkey Veggie Chili: 1) Over Rice 2) In a Burrito 3) Baked in a Mini Pie.

Enjoy! And send us your cooking pix (wearing a Towanda Tee in the kitchen, of course).

Towanda Turkey Veggie Chili

TurkeyVeggieChili

2 lbs of ground turkey meat
1 cup diced carrots
1 cup diced onions
1/2 cup diced celery
1/2 cup diced zucchini
1/2 cup diced yellow squash
1 whole jalapeño chopped
1/2 cup diced pepper any color
1 1/2 cans of tomato past
1 1/2 cans of crushed tomato
1 packet of fajita seasoning
1 teaspoon of dried ancho crushed pepper
1 teaspoon cumin

 

 

Over Rice

In a large pot sautée onions, carrots and celery to a sweat…add ground turkey continue to sauté till meat is cooked…add zucchini, yellow squash peppers and all seasoning stir until coated. Then add tomato purée and crushed tomato simmer for an hour…And serve over rice.

Rolled in a Burrito

Take 12″ flour tortillas, add rice and cheese, roll like a burrito and fry it on both sides.  Finish in the oven for 15 mins at 325 degrees.

Mini Chili Pies

Take pie dough and make mini chili pies in muffin tins…press the dough in the muffin tin making little cups..bake pie shells off for about 8 minutes in the oven at 325. Then add the chili topped off with cheddar cheese and bake for 12-15 mins more…yum!!!

Which way is your favorite? Tell us!

Posted on by camptowanda

Camp Towanda Culinary Favorites: Sushi Night!

CULINARYLOGO1This summer at camp, our Towanda Chefs were on a roll in the kitchen, making their very own sushi!  Making sushi is a really fun, creative and cooking project for the whole family! Make it Sushi Night in your family and send us your pictures!!!

 

 

 

SPRING ROLLS

  1. 1 package of spring roll wrappers
  2. 1 package of rice noodles
  3. I head napa cabbage chopped
  4. 1 bunch of scallions chopped
  5. 2 carrots shredded
  6. 3/4ths of a cup Teriyaki sauce…store bought
  7. Grape seed oil to fry
  • Cook rice noodles ( boil)
  • Sautéed napa cabbage, carrots and scallions together and at the last 3 minutes add the Teryaki sauce….let cool and drain excess liquid
  • Lay out spring roll wrappers and roll like burrito the kids know how.
  • Fry in 1/2 inch oil oil and eat..yum

BUCKWHEAT PASTA WITH BOK CHOY & VEGGIES

  1. 1 package of buckwheat noodles
  2. 1 head of boy Choy chopped
  3. 2 teaspoons of sesame oil
  4. 2 teaspoons of grapeseed oil
  5. 3 teaspoons of sesame seeds
  6. 2 carrots shredded
  7. 1 bunch scallions chopped
  8. 1 bag of frozen edamame shelled
  9. 3/4 th cup of Teryaki sauce
  • Boil buckwheat noodles
  • In a frying pan heat oils add veggies and sautéed till still crispy…add noodles and Teryaki sauce stature more till all favors incorporated
  • Finish with sesame seeds and scallions and serve

SUSHI

This is a list of items needed…a trip to an Asian market is always fun!!!

  1. Rice cooker you can get at kohls they are great to have and will cook any rice perfect any time
  2. Nori paper…Asian market or health food store
  3. Bamboo rollers
  4. Sushi rice….can be found at Asian market
  5. Wasabi powder can be purchased at any Asian market
  6. Carrots cut in to long matchsticks
  7. Asparagus
  8. Sweet potato roasted in match stick strips
  9. Red, green or yellow peppers cut into strips
  10. Sealegs or fake crabmeat can be found at any Asian market
  11. Cucumber cut in matchstick strips
  12. Or anything you would like…fish, chicken and beef can be rolled it to a sushi roll
  13. Soy sauce
  14. Sesame seeds
  • Cook rice…rice cooker
  • Lay bamboo roller out and place one sheet of nori paper
  • Remember to wet your hand before you grab the rice…it’s very sticky and only on half of the nori paper
  • Lay items in you would like in middle remember…do put too many items or it will be hard to roll
  • Kids know how to roll
  • Slice into 8 pieces

Want s’more recipes? Check out our the Culinary Cooking Class section of our blog.

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Posted on by camptowanda

Camp Towanda Culinary Favorites: Brownies a la Farm

CULINARYLOGO1This past summer, our campers whipped up some delicious delicacies in our Culinary Cooking Classes at “The Farm”.  Chef Paulette was back, bringing us a diverse menu of meals and desserts that campers enjoyed making as much as they enjoyed eating!

Last summer pretzel chicken was the crowd favorite! This year we had a Mexican Fiesta, Sushi Night and enough desserts to make everyone happy!

Remember these Brownies a la Farm? Well you can make them for back to school lunches, post-soccer snacks or bring to your Jewish Holiday celebration. And you’ll think fondly of Camp Towanda while you are enjoying them! Check back for more Camp Towanda Culinary Recipes, coming soon!!!

Brownies a la Farm

Ingredients

  • 1/2 cup (1 stick) butter or margarine, melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/3 cup HERSHEY’S Cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts (optional)
  • CREAMY BROWNIE FROSTING (recipe follows)

Directions

  1. Heat oven to 350°F. Grease 9-inch square baking pan.
  2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
  3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.

CREAMY BROWNIE FROSTING

  • 3 tablespoons butter or margarine, softened
  • 3 tablespoons HERSHEY’S Cocoa
  • 1 tablespoon light corn syrup or honey
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  1. Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk;
  2. beat to spreading consistency. About 1 cup frosting

Want s’more recipes? Check out our the Culinary Cooking Class section of our blog.