Chocolate Chip Squares

Pumpkin Bread
Oatmeal Cookies
Ice Cream Sundaes Pizza
Chocolate Covered Everything
Blueberry Pound Cake
Challah
Ice Cream Sundaes Spice Cookies
Oatmeal Cookies
Coffee Cake
Pizza
Chocolate Chip Squares
Spice Cookies
Blueberry Pound Cake Coffee Cake
Challah Ice Cream Sundaes
Pumpkin Bread
Oatmeal Cookies
Chocolate Covered Everything
Ice Cream Sundaes
Pizza
Chocolate Chip CookiesPumpkin Bread
Coffee Cake
Challah
Apple Squares Chocolate Chip Squares
Camp
Yavneh
Cooking
Chug
Chocolate Covered Everything
Summer 2010
Spice Cookies
Pumpkin Bread
Chocolate Chip Squares
Pizza
Rice Krispies Treat
Oatmeal Cookies
Blueberry Pound Cake
Ice Cream Sundaes
Camping Out
in the Kitchen
Dear Cooks,
Congratulations on getting this wonderful cookbook. We sure had
tons of fun at cooking this summer and inside this book you will find
the recipes to all the yummy foods we mixed, kneaded, rolled,
melted, baked and cooked.
We hope you enjoy making and eating them as much as we did in
camp. Be sure to check out what we all had to say about the recipes.
Please note most of these recipes were found in cookbooks and online
and some were modified. While we cannot necessarily take credit for
original recipes, we can definitely say we made them our own!
Thank you and yasher koach to Kalev Pineles and Kelly Snyder for
teaching some of the classes. Thanks to all the Madrichim and Kerem
for helping out – special mention to Corey Robins! Huge thanks to
Sarah Robinson for all her help and expertise.
And of course, this wouldn’t have been so
much fun if it weren’t for the wonderful
campers. Thank you!
Enjoy and oea`za!!
Mor Shapiro
A fun way to learn great recipes.
Michael Koshakow, Maalot, B2
Awesome!
Mitchell Breslau, Kfirim, B9
In cooking class it’s okay to eat plain
butter and sugar. Yey!
Elana Mira Hershman, Leviim, G9
Fun to make and even more fun to eat!
Arielle Gordis, Kfirim, G7
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Chocolate Chip Squares
Bottom
• ½ cup brown sugar
• 1 cup flour
• 1 stick (1/2 cup) margarine room temperature
Using a fork, mix all ingredients in bowl until crumbly. Bake on 350 for 10
-15 minutes (you can tell it’s done when mixture moves as one piece – not
crumbs -when you lightly shake the pan)
Top
• 1 cup brown sugar
• 2 spoonfuls of flour
• 1 egg
• 1 spoonful of vanilla extract
• 1 package (16 oz) of chocolate chips
Using a fork, mix first four ingredients in bowl until smooth. Mix in
chocolate chips. Pour mixture over bottom layer. Spread evenly. Bake on
350 for about 25 minutes.
Absolutely delicious!
- Deena Feldmann, Kfirim, G5
Chocolate chip squares were so good
they tasted like caramel and chocolate.
- Leanna Ugent, Gurim, G1
Chocolate chip squares were great
because it was easy and good.
Alec Waxman, Kfirim, B9
Really the best tasting thing!
- Shira Caplan, Kefirim, G5
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4th of July Sundaes (for 4th of July Sunday)
This no-cook recipe for vanilla ice cream makes about 8 half-cup servings.
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2 cups heavy whipping cream
2 cups half-and-half cream
ing:
Warn t real
1/2 cup white sugar
n ge
This ca ut it’s fun!
2 teaspoons vanilla extract
!B
messy
1 bag crushed ice
4 cups coarse salt (like kosher)
Fresh or frozen strawberries (sliced or blended)
Fresh blueberries
For each kid you'll need:
• 2 pint-size resealable plastic freezer bags
• 1 gallon-size resealable plastic freezer bag
• Gloves or towel to protect fingers
1. In large measuring cup, stir together the whipping cream, half-and-half,
sugar, and vanilla extract until sugar has dissolved.
2. Pour about 1/2 cup of mixture into a pint-size plastic bag and seal well,
squeezing out extra air. Place sealed bag into a second pint-size bag,
again squeezing out extra air and seal well.
3. Fill gallon-size plastic bag about halfway with ice and add 1/2
cup coarse salt. Place sealed small bag (doubled) into the large bag,
squeeze out most of the air, and seal the large bag.
4. Wear mittens or thick gloves, or wrap the bag in a towel to protect
hands against the extreme cold. Shake and massage the bag for about 5
minutes or until mixture thickens into ice cream. Add more salt and ice
to the outer bag if ice cream hasn't formed after 10 minutes of shaking.
(continued on next page)
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5. Remove the outer pint-size bag before you open the inner bag so you
don't get any of the salty ice on your ice cream!
6. Spoon ice cream into bowl. Add strawberry and blueberry toppings.
Enjoy your red, white and blue sundaes!
Vanilla ice cream was delicious!
- Leanna Ugent, Gurim, G1
Ice cream was really good and
creamy and fun to make.
- Shira Caplan, Kfirim, G5
A tasty relief for a hot day.
- Seth Singer, Maalot, B2
Ice cream was scrumptious.
- Talia Askowitz, Kfirim, G7
Ice cream was creamy and smooth.
- Danya Weinshel, Gurim, G2
The ice cream is so easy and simple and
you can make it whatever flavor you want.
- Alec Waxman, Kfirim, B9
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Chocolate Covered Everything
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1 ounce chocolate
Pretzels, potato chips, strawberries, pineapple, banana, dried fruit
and anything else you want to dip
Sprinkles or other toppings (optional)
1. Melt chocolate in the top of a double boiler, stirring constantly. If you
do not have a double boiler use a metal mixing bowl atop a saucepan of
simmering water—but do not allow the bottom of the bowl to touch the
water.
2. Dip pretzel (or whatever you’re dipping) halfway into the chocolate,
completely covering half of the pretzel. Roll in topping if desired, and
lay on wax paper.
3. Place in refrigerator for 15 minutes to harden. Store in airtight container.
Chocolate fondue is instant gratification.
- Sarah Robinson, Madricha, G1
Chocolate covered everything was
really good with fruit.
- Danya Weinshel, Gurim, G2
Amazing!
- Galya Nash, Kfirim, G7
Fun and messy.
- Aviva Rosen, Kfirim, G6
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Blueberry Pound Cake
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1 tablespoon margarine
1/4 cup white sugar
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups fresh blueberries
1/4 cup all-purpose flour
1. Preheat oven to 325. Grease a 9 x 13 pan with 1 tablespoon margarine.
Sprinkle pan with 1/4 cup sugar. In a small bowl mix together 2 3/4
cups flour, baking powder and salt. Set aside.
2. In a large bowl, cream together 1 cup margarine and 2 cups sugar until
light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Gradually beat in the flour mixture. Dredge blueberries with remaining
1/4 cup flour, and then fold them into batter. Pour batter into pan.
3. Bake for 1 hour, or until a toothpick inserted into the center of the cake
comes out clean.
The crust was delicious!
- Tamar Lieberman, Leviim, G9
Blueberry cake was sweet and crispy.
- Deena Feldmann, Kfirim, G5
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Rice Krispies Treats Variations
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3 tablespoons margarine
10 ounces marshmallow fluff (3-4 heaping spoonfuls)
6 cups Kellogg’s® Rice Krispies® cereal
Food coloring, sprinkles, chocolate chips
1. In large saucepan melt margarine over low heat. Add the fluff and stir
until completely melted. For chocolaty treats, stir in a lot of chocolate
chips until completely melted. For colored treats add food coloring.
Remove from heat.
2. Add cereal. Stir until well coated.
Pan:
Using buttered spatula or wax paper, press mixture evenly into a 9 x 13
pan coated with cooking spray. Cool. Cut into 2-inch squares.
Balls and shapes:
Using buttered hands shape cereal mixture into small balls or desired
shape. Cool. Decorate with sprinkles or chocolate chips. Let stand until
firm. Best if served the same day.
Gooey, sticky, sweet goodness. And
with chocolate they are a killer!
- Isaac Davenport, Kfirim, B4
Rice Krispies treats are by far one of
the funnest things to make.
- Josh Chartock, Maalot, B2
Fluff!.. What more is there to say?
- Reuben Dreiblatt via Gabriella Smookler, Leviim, G9
Crunchy, sweet and chocolaty. What’s
not to like?
- Reuben Dreiblatt via Jake Erichson,
Leviim, G9
Fun to make and fun to eat.
- Rafi Kesselman, Kfirim, B4
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Rice Krispies treats are really
fun to make.
- Leanna Ugent, Gurim, G1
Fluffy goodness.
- Nava Katz, Kfirim, G6
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Quick and Easy Challah
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1 1/2 cups warm water (110 F/45 C)
1 cup margarine, melted
3/4 cup white sugar
3 egg, beaten
4 1/2 teaspoons active dry yeast
1 teaspoon salt
7 1/2 cups bread flour
Sprinkles, raisins, chocolate chips, brown sugar, cinnamon (
1. Preheat oven to 325. In a medium bowl, blend together warm water,
melted margarine, sugar, and eggs.
2. In a large bowl, mix together yeast, salt, and 7 cups of the flour.
Gradually stir in liquid ingredients, and mix until dough holds together.
3. Knead dough on a floured surface with remaining flour until smooth.
Shape dough into desired shape and place it onto greased cookie sheets.
Add desired toppings. Let rise in a warm place until doubled in size.
Bake for 20 to 30 minutes.
The great taste of challah with the
sweetness of dessert
- Nava Katz, Kfirim, G6
Delish!
- Josh Chartock, Maalot, B2
Sweet, cinnamony and doughy
- Aly Kruglak, Kfirim, G6
Most amazing challah ever!
- Arielle Gordis, Kfirim, G7
Mmm, mmm, mmm
- Reuben Dreiblatt via
Sabrina Fried, Leviim, G3
Amazing!
- Allison Herstic, Kfirim, G7
A new twist on a traditional bread
- Reuben Dreiblatt via Abby Suldan, Leviim, G3
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Pumpkin Bread
Editor’s Note: By this point in the summer, our cooking class has earned
quite a reputation in camp, both among the campers and the staff. The
counselors, impressed by what they have seen, smelled, and on those
lucky occasions when their campers shared the goods with them, tasted,
asked the Peula Bet crew to bake two loaves of pumpkin bread for a skit.
We took on the challenge and, of course, made some for ourselves as well!
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1 cup margarine, softened
3 cups sugar
Best I ever had!
3 eggs
- Yoni Bokser, Rosh Maalot
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1 (16 ounce) can solid pack pumpkin
1. In a mixing bowl, cream margarine and sugar. Add eggs; mix well.
2. Combine remaining dry ingredients; stir into the creamed mixture just
until moistened. Stir in pumpkin. Pour into two greased 9 x 5 x 3 loaf
pans. Bake at 350 for 1 hour or until bread tests done.
Tasty!
- Mike Koshakow, Maalot, B2
Delicious!
- Yossi Vaitsblit, Maalot, B2
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Personal Pizzas
This recipe yields enough dough for 4 personal pizzas or 1 large pizza.
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3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 F/45 C)
Toppings—tomato sauce, cheese, onions, peppers, olives, mushrooms
1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and
warm water. Spread out on pizza pan(s). Top as desired.
2. Bake at 375 for 20 to 25 minutes.
Easy, delicious and fun to make.
- David Kiernicki, Maalot, B2
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Coffee Cake
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2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
3/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract
Magically Delicious
- Jason Abigan, Maalot, B2
Streusel Topping
• 1/4 cup all-purpose flour
• 2/3 cup wh47ite sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter
1. Preheat oven to 350. Grease and flour a 9 x 13 inch pan. In a medium
bowl, combine ingredients for the streusel until mixture resembles
coarse crumbs. Set aside.
2. In a large bowl, combine flour, sugar, baking powder and salt. Cut in
butter until mixture resembles coarse crumbs. Crack an egg into a
measuring cup and then add milk to make 1 cup. Stir in vanilla. Pour
into crumb mixture and mix just until moistened. Spread into prepared
pan. Sprinkle top with streusel.
3. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of
the cake comes out clean. Allow to cool.
Crumbly delight
- Natan Charytan, Kfirim, B9
Smelled good
- Galya Nash, Kfirim, G7
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Apple Squares
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Fruity like no other.
- Reuben Dreiblatt, Leviim, B5
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Cinnamony and delicious!
1/4 teaspoon ground cinnamon
- Ariel Brody, Kfirim, G5
1/4 cup margarine, melted
1/2 cup packed brown sugar
1/2 cup white sugar
More addictive than chocolate.
1 egg
- Alex Weinberg, Leviim, B5
1 teaspoon vanilla extract
1/2 cup chopped apple
They were amazing!
- Hadas Krasner, Gurim, G2
Topping
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon
1. Preheat oven to 350. Grease a 9 x 9 inch pan. Sift together flour, baking
powder, salt, and cinnamon; set aside.
2. In a large bowl, mix together melted margarine, brown sugar, and white
sugar with a wooden spoon until smooth. Stir in the egg and vanilla.
Blend in the flour mixture until just combined, then stir in the apples.
3. Spread the mixture evenly into the pan. In a small bowl, mix the sugar
and cinnamon for the toppings. Sprinkle over the bars. Bake for 25 to 30
minutes. Finished bars should spring back when lightly touched.
Amazing
- Sophie Kropf, Leviim, G5
Fun to make and fun to eat
- Noah Abigan, Kfirim, B4
Melt in your mouth goodness
- Jonah Amron, Kfirim, B4
Yum, yum—gone!
- Eitan Goldmeer, Gurim, B8
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Chocolate Chip Cookies
One rainy day the Gurim girls from Bunk G2 needed something fun to do,
so naturally they came to the kitchen to bake chocolate chip cookies. Then,
not to be left out, the G1 girls joined the fun a week later.
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1 cup margarine, chilled
2 eggs
1 teaspoon vanilla extract
3/4 cup packed brown sugar
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1 cup semisweet chocolate
1. Preheat oven to 350. Mix margarine, eggs, vanilla and sugars together.
Add dry ingredients and blend well, until mixture is whipped. Mix in
chocolate chips.
2. Drop tablespoon sized pieces dough onto a greased cookie sheet; bake
for 8-10 minutes, until edges are browned. Remove from oven before the
center is browned.
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Excellent Oatmeal Cookies
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1 cup margarine, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups quick cooking oats
1. Preheat the oven to 325. In a large bowl, cream together margarine,
brown sugar, and white sugar until fluffy. Beat in eggs one at a time,
then stir in the vanilla.
2. In small bowl combine the flour, baking soda, salt, and cinnamon; stir
into the creamed mixture. Mix in oats until just blended.
3. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies
should be at least 2 inches apart. Bake for about 12 minutes.
Fun to make and fun to eat
- Rafi Kesselman, Kfirim, B4
Crumble in your mouth deliciousness
- Hadas Nahar, Kfirim, G6
A great dessert for almost any meal
- Reuben Dreiblatt via Adam Brody, Leviim, B5
Oaty and nutritious.
- Reuben Dreiblatt via Annika Gompers, Leviim, G9
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Baking Oatmeal Cookies with the Gan
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Havdallah Cookies (Spice Cookies)
These cookies incorporate all the spices used for the havdallah blessing
on Saturday night. They are very fragrant and smell delectable! We made
these for the entire camp to enjoy on the last Shabbat of first session.
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1/4 cup margarine
1/4 cup honey
1/4 cup sugar
2 eggs
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsweetened apple juice
1. Cream the margarine, honey, sugar and eggs together in a bowl until
smooth and fluffy. Add the remaining ingredients and mix well. Divide
the dough into thirds. Flatten each one into a circle 1/2 inch thick. Wrap
each in plastic wrap. Refrigerate overnight until firm.
2. Remove the dough from the refrigerator and roll out on a lightlyfloured surface to 1/8 inch thick. Cut out the dough with a cookie cutter
and place on a lightly-oiled baking sheet. Bake in a 375 oven for 8-10
minutes or until lightly browned.
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