Club 21719 Cookery

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The Famous Berlin Challah

Berlin Challah
Yields 3
Use this recipe to make challah the way Alicia Berlin, our camp director, makes it- with an extra dash of honey for good luck!
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Ingredients
  1. 1 1/4 Cup of Water
  2. 3 Egg Whites (Put egg yolks in fridge for later)
  3. 1 Teaspoon of Vanilla
  4. 3 Tablespoons of Honey (or count to 10)
  5. 1/2 Cup of Butter or Margarine
  6. 1/2 Cup of Sugar
  7. 2 Tablespoons of Potato Flakes
  8. 1 Teaspoon of Salt
  9. 5 Cups of Bread Flour
  10. 1 Tablespoon of Yeast
Instructions
  1. Mix all ingredients in order they are listed.
  2. Before the yeast goes in, make a little hole in the bowl using the end of spoon of spatula. Put the yeast in the hole.
  3. Put into a bread machine, Kitchen Aid, or mixer for 1.5 hours. Make sure it is well mixed and kneaded before moving on.
  4. Cut up challah into amount wanted. For example, you can cut up three sections, then three more sub-sections to braid three loaves. Or, you could make many little challah knots.
  5. Braid challah but connecting the three sections at the top and bottom.
  6. Cover dough with a towel for 1 hour.
  7. Pre-heat oven to 350° Fahrenheit.
  8. Meanwhile, paint dough with yolks.
  9. Bake for 18-24 minutes (this may vary depending on size, oven and crispy preferences).
  10. Cool for 5 minutes and enjoy!
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Fruit Smoothies

Fruit Smoothies
Serves 6
A healthy and easy snack!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup whole milk
  2. 1 cup plain yogurt
  3. 1/2 cup freshly squeezed orange juice
  4. 1/4 cup honey
  5. 2 bananas, peeled and cut into 2-inch pieces
  6. 1 pint fresh strawberries
  7. 1/2 teaspoon pure vanilla extract
  8. 1-2 cups crushed ice
Instructions
  1. In a large-capacity blender, combine all of the ingredients and puree until smooth.
  2. If you cannot fit all ingredients into the blender, do it in batches.
  3. Serve in chilled glasses (or your favorite camp-decorated mason jar).
Club 21719 | Camp Louise http://club21719.com/
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Potato Latkes

Potato Latkes
Potato Latkes is a classic Jewish dish. Enjoy it with your camp sisters.
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Ingredients
  1. 2 lbs russet potatoes, peeled, diced
  2. 1 large onion, peeled, diced
  3. 1 egg
  4. 3 tablespoons all purpose flour
  5. 1 1/4 teaspoons salt
  6. 3/4 teaspoon pepper
  7. 1/2 teaspoon baking powder
  8. 10 tablespoons (about) vegetable oil
Instructions
  1. Preheat oven to 325 degrees Farenheit.
  2. Place 2 baking sheets in oven.
  3. Line large bowl with towel.
  4. Finely grind potatoes and onion in processor (do not puree).
  5. Transfer to towell
  6. Fold towel up around mixture; twist top, squeezing out all liquid into bowl.
  7. Let liquid stand 5 minutes.
  8. Pour off liquid, reserving any potato starch in bowl.
  9. Add potato mixture to bowl.
  10. Mix in egg, flour, salt, pepper and baking powder.
  11. Heat 6 tablespoons of oil in large skilled over medium-high heat.
  12. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil.
  13. Using back of spoon, spread to 2 1/2- to 3-inch rounds.
  14. Cook until brown, about 3 minutes per side.
  15. Transfer to baking sheets in oven.
  16. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skilled by tablespoonfuls as necessaryy.
  17. Serve latkes hot.
Club 21719 | Camp Louise http://club21719.com/
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S’mores Bark

S'mores Bark
Our favorite camp delicacy combined with our favorite material around camp.
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Prep Time
15 min
Total Time
1 hr
Prep Time
15 min
Total Time
1 hr
Ingredients
  1. 1 cup graham cracker crumbs
  2. 1 cup mini marshmallows
  3. 1 pound milk chocolate
Instructions
  1. Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray and place on top a sheet of parchment paper (leaving an overhang on long sides).
  2. Pour most of the melted chocolate into baking sheet and spread in an even layer.
  3. Sprinkle toppings over chocolate.
  4. Add a final layer of chocolate on the toppings.
  5. Refrigerate until firm, at least 1 hour.
  6. Peel off parchment, and break bark into pieces.
Notes
  1. Tip: Try using cinnamon graham crackers for variety!
Adapted from Martha Stewart
Adapted from Martha Stewart
Club 21719 | Camp Louise http://club21719.com/
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Pretzel Bones

Pretzel Bones
A Halloween twist to the classic camp s'more with pretzels, marshmallows, and chocolate.
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Total Time
30 min
Total Time
30 min
Ingredients
  1. About 36 mini pretzel sticks
  2. 1 cup mini marshamllows
  3. 1 package white chocolate candy coating (for dipping)
Instructions
  1. Lay a cookie sheet on top of a tray.
  2. Place a marshmallow on each end of the pretzel stick.
  3. Continue until you have as many as you want.
  4. Heat up chocolate according to package instructions.
  5. Dip pretzel/marshmallow sticks into melted chocolate until fully coated.
  6. Using a fork to remove, place sticks on wax paper to dry.
  7. Let cool for 20 minutes at room temperature.
Club 21719 | Camp Louise http://club21719.com/
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