Camp Towanda culinary program Archives

Posted on December 18, 2015 by camptowanda

Camp and Giving

With the holiday gift-giving season upon us, we thought it was fitting to recognize what we believe is the greatest gift a parent can give a child…it can’t be wrapped, it can’t be opened, it can only be experienced…because it is the gift of CAMP. Our campers tell us repeatedly throughout the summer how thankful they are. During our weekly Friday Night Services, we take time to reflect, appreciate and value all that camp gives us. When parents send us (and are surprised by) letters of gratitude that they receive from their camper, we remind them how much of our program is about appreciating how lucky we are to have the privilege of camp.

Camp Towanda is proud to support and be involved with many philanthropic organizations. We teach, demonstrate and encourage our campers and staff about the importance of giving back, being involved and caring. There are several opportunities during camp and throughout the year for our families to get involved, including the Foundation Fighting Blindness Vision Walk, Project Morry Swim-a-Thon, Walk-a-Thon and Basketball-a-Thons, and SCOPE (Summer Camp Opportunities Promote Education). At Camp Towanda, giving back is so important to the fabric of our camp and culture and as a result, campers gain an even deeper appreciation for their own experiences.

We want to share some other ways that you and your camper can share the gift of camp and some of the causes we support at camp:

SCOPE

As many of you know, Mitch is president of this national organization that provides underprivileged children the opportunity to experience the advantage and edge of sleep away camp. SCOPE funds camperships at non-profit residential camps (thusly, helping the camps, too) and following through with college support.

Many Towanda campers, staff, parents, alumni and friends have contributed time, energy and money to SCOPE. Some efforts include events and sales during the summer, volunteering at off-season fundraiser events, creating school events that support, Mitzvah projects and business contributions.

Our Dorm, Club, LIT and CITs are involved in the SCOPE Junior Leadership Council. And Jared Reiter is on the Young Leaders Board!

Shout out to Evan Seiden for organizing a Bake Sale at his school that netted $350.00 and www.MitzvahMarket.com, Modell’s Sporting Goods and all of our camper volunteers at recent events (Allie Chaiken, Evan Seiden, Josh Merlin, Huggie, Jake Weinstein and Sydney Levy).

Check out SCOPEUSA.ORG for the latest events for all ages.

We are looking for volunteers for the April 5 Benefit Dinner at the Conrad Hotel in Manhattan (where we will officially welcome Towanda Alumni Hank Azaria to the Honorary Board)! ALL ARE WELCOME TO ATTEND AND SUPPORT! THIS FUN EVENING!

To our Floridian Families; SCOPE is currently looking for an adult to head up our SouthEast Chapter; please contact Mitch if you are interested. This is a great opportunity!

SCOPE currently has chapters in New York, Chicago, South Florida, Texas and we are always looking to expand (Anyone for New England or West Coast?).

There are other ways to #SupportScope, including starting a SCOPE fundraiser in your own community. Visit their website to learn more!

Morry’s Camp

In the summer we swim laps and shoot hoops to help send kids to camp. You can also support this organization year-round through their website and winter events and auctions. Congratulations To Janine and Stephen Rosen (Stephen is Alum) on bidding and winning The Morry’s Camp online tuition bid. Twelve camps (including Towanda) donated a camper tuition to help raise funds for Project Morry. Of all the camps and bidders; The Rosen’s won! We are very proud of their generosity and support!

Vision Walk

You can still purchase a Vision Walk T-Shirt designed by our LITs of 2015 and proceeds go to Foundation Fighting Blindness. Send a $25 check to Camp Towanda. The Spring, 2016 VisionWalk date has not yet been announced…but get your shirt ready!

And thank you to all our camp families that donated during our Holiday Food Drive at the NY Area Reunion! Coming in the next issue of The Towanda Times will be information on our very own Towanda Campership Fund!

Together we can share the gift of camp and pay it forward!

Happy and Healthy Holidays!

Posted on February 10, 2014 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?

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.

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 January 28, 2014 by camptowanda

Camp Towanda Culinary Favorites- Mexican Fiesta!

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 September 16, 2013 by camptowanda

Camp Towanda Culinary Favorites: Sushi Night!

This 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 package of spring roll wrappers
1 package of rice noodles
I head napa cabbage chopped
1 bunch of scallions chopped
2 carrots shredded
3/4ths of a cup Teriyaki sauce…store bought
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 package of buckwheat noodles
1 head of boy Choy chopped
2 teaspoons of sesame oil
2 teaspoons of grapeseed oil
3 teaspoons of sesame seeds
2 carrots shredded
1 bunch scallions chopped
1 bag of frozen edamame shelled
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!!!

Rice cooker you can get at kohls they are great to have and will cook any rice perfect any time
Nori paper…Asian market or health food store
Bamboo rollers
Sushi rice….can be found at Asian market
Wasabi powder can be purchased at any Asian market
Carrots cut in to long matchsticks
Asparagus
Sweet potato roasted in match stick strips
Red, green or yellow peppers cut into strips
Sealegs or fake crabmeat can be found at any Asian market
Cucumber cut in matchstick strips
Or anything you would like…fish, chicken and beef can be rolled it to a sushi roll
Soy sauce
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.