The Art Camp Baking Recipes!

Blueberry Muffins

Serves: 8

Topping Ingredients:

• 1/3 cup sugar
• ½ cup all-purpose flour
• ¼ cup softened butter

Batter Ingredients:

Directions:
Topping: Mix the dry ingredients with butter and set aside.

Muffin: Preheat oven to 350 degrees. Thaw, rinse and dry the frozen blueberries. Set the blueberries aside. Cream the butter and sugar together. Add the eggs, vanilla and milk. Sift in the flour, salt, and baking powder in a separate bowl. Gradually add flour mixture into the egg and milk mixture. Add the blueberries. Add the batter to sprayed muffin tins. Bake for 35 to 40 minutes.

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Banana Muffins

Serves: 12 regular sized muffins

Ingredients:

Directions:

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray with a non-stick spray, 12 – 1/2-cup muffin pan.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and butterscotch chips.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Spoon the batter into the prepared muffin tins. Bake about 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

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Scones

Serves: 10

Ingredients:

Directions:

Preheat the oven to 400 degrees. Sift the dry ingredients and cut in the butter or margarine until the mixture is coarse, resembling cornmeal. Gradually add the milk to make soft dough. On a lightly floured surface roll out the dough to a ½ inch round and use cooking cutters or a knife to make desired shapes. Place on an ungreased cookie sheet and bake 10-12 minutes.

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Strawberry Cream Cheese

Ingredients:

1 stick of whipped cream cheese

½ cup strawberries pounded or strawberry jam (place de-stemmed strawberries in a bag and let your kids squish them)

In a mixing bowl add cream cheese and mix in the smashed strawberries and juice (or jam).

Serve.

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Corn Bread and Spoon Bread

Serves: 10

Ingredients:

Directions:

Preheat the oven to 450 degrees. Sift the dry ingredients and cut in the butter or margarine until the mixture is coarse, resembling cornmeal. Gradually add the buttermilk. Pour into muffin tins and bake for 10-15 minutes or until the top is golden brown and the middle is firm to the touch.

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Spoon Bread

Ingredients:

Directions:

Preheat the oven to 450 degrees. Sift the dry ingredients and cut in the butter or margarine until the mixture is coarse, resembling cornmeal. Gradually add the buttermilk, cheese and corn to the flour. Pour into muffin tins and bake for 10-15 minutes or until the top is golden brown and the middle is firm to the touch.

S’mores Bars

Serves: 12

Ingredients:

Directions:

Reserve 1 cup of marshmallows. Melt the rest of the marshmallows with the chocolate chips, margarine and corn syrup in a 3-quart pan over low heat. Stirring occasionally (you may want to grease your spoon). Once everything is melted remove it from the heat and stir in the vanilla. Pour the cereal into a large bowl and add the marshmallow mixture over the cereal. Stir in the remaining marshmallows and press the mixture into a 9×13 pan using a buttered spoon. Place in cool area until firm. Store in the refrigerator.

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Bread Pudding

Serves: 8

Directions:

In a large mixing bowl, tear the stale bread into small to medium size pieces. In a separate bowl whisk together the eggs, sugar, milk, and cream. Pour the egg mixture onto the bread and fold in with your hands. Once all the egg mixture is thoroughly combined add topping of choice and mix into the bread pudding mixture. Place the bread pudding into a greased pan of choice (smaller for a thicker denser bread pudding, larger for thin crispy bread pudding or even muffin tins for individual ones). Bake at 350 degrees for 20-25 minutes.

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Brown Sugar and Cheddar Twists

Serves: 10-12

Brown Sugar Twists

Ingredients:

• 1 sheet of puff pastry
• 1 eggs and 1 yolk
• 1 tablespoon water
• ¼ cup shredded brown sugar

Directions:

Combine the egg and water to create an egg wash. Set aside. Next take the puff pastry and gently sprinkle the brown sugar over half of the puff pastry. Fold the puff pastry over lightly pressing to seal the brown sugar in the middle. Place the fold at the top and slice into thin strips from the fold down. Next twist the puff pastry and place on a greased cookie sheet. Egg washes the twists and bake at 350 degrees for 10-15 minutes (golden brown). Serve with a glass of milk.

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Cheddar Twists

Ingredients:

• 1 sheet of puff pastry
• 1 eggs and 1 yolk
• 1 tablespoon water
• ¼ cup shredded cheddar cheese

Directions:

Combine the egg and water to create an egg wash. Set aside. Next take the puff pastry and gently sprinkle the shredded cheddar over half of the puff pastry. Fold the puff pastry over lightly pressing to seal the cheese in the middle. Place the fold at the top and slice into thin strips from the fold down. Next twist the puff pastry and place on a greased cookie sheet. Egg washes the twists and bake at 350 degrees for 10-15 minutes (golden brown). Serve with a glass of milk.

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Home Made Tortillas

Serves: 8 tortillas

Flour Tortilla

Ingredients:

• 2 1/4 cups bread flour
• 1/2 teaspoon salt
• ¼ cup vegetable shortening
• 1 cup warm water

Directions:

Mix in a bowl until everything comes together into a smooth ball (around 4 to 6 minutes). Cover and let rest for 20 minutes. Divide the dough equally into 8 pieces and roll them out into round circles or use a tortilla press. Place on a baking sheet in a 450-degree oven for 3 minutes and wait for them to puff.

Add shredded cheese, tomato and anything else that might taste good in a hot tortilla.

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Corn Tortilla

Ingredients:

• 2 1/4 cups masa harina
• 1 ¼ to 1 1/3 cups hot water

Directions:

Mix with your hands. Cover and let rest for 30 minutes. Once it has rested place the dough in-between two heavy pieces of plastic. Remove a piece of dough and between two pieces of plastic use a tortilla press and press the tortilla until it is about a ¼ inch thick. Heat two skillets one on medium low and one on medium high. Cook the tortilla on medium low for 20-30 seconds and then flip onto the other skillet and continue to cook. Flip one more time on the medium high skillet until it puffs like a pillow. Serve with cheese, tomato, avocado, etc.

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Ricotta Pancakes and Vanilla Whip Cream

Serves: 6-8 pancakes

Ricotta Pancakes

Ingredients:

• Krusteez Pancake mix
• Follow directions and ingredients
• ¼ cup ricotta cheese
• 1 lemon zested
• ½ orange zested

Directions:

In a large mixing bowl add all the ingredients and mix well. Use a non-stick large sauté pan and grease with a paper towel that has been lightly coated with canola oil. After each pancake repeat process of greasing sauté pan. Keep the sauté pan on medium high heat. Once you see bubbles coming through on the uncooked side through out the whole pancake it’s time to flip.

Vanilla Whip Cream

Ingredients:

•  1 cup whipping cream
• 1 tablespoon powdered sugar
• 2 teaspoons vanilla extract

Directions:

In a mixer add the whipping cream and mix on medium high for a few minutes, then add the powdered sugar and vanilla. Whip the cream to a stiff peak (the cream becomes pointy when you remove the whisk from the mixer). Serve with pancakes.

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Strawberry Napoleon

Serves: 6-8

Strawberry Napoleon

Ingredients:

Directions:

Lay the puff pastry in front of you a cut into triangles. Egg wash the top of the puff pastry place on a baking sheet with spaced evenly. Bake in a 400-degree oven for 6-8 minutes. Remove from the oven, set aside and let cool. In a large bowl wash and slice the strawberries and add the brown sugar and vanilla extract. Let sit. In another mixing bowl whip the cream cheese and powdered sugar together. Separate the top and the bottom of the puff pastry and lightly coat it with the cream cheese, then add the strawberries. Lastly put the top on the strawberries and serve.

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Pizza Dough

Serves: 2 medium sized pizzas

Pizza Dough

Ingredients:

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Toppings:

• 1 tbsp extra virgin olive oil
• Mozzarella Cheese
• Tomato Sauce

Directions:

In a small mixing bowl add the warm water and yeast. Slowly add the honey, mix gently.
Slowly add the flour and gently mix. Once it is incorporated add the salt and continue to slowly stir. Slowly knead the dough into a ball.
Put plastic wrap over the dough tightly and put into a warm area and let it rest for about 2 hours.
Remove the dough a knead for a few minutes
Place back into the bowl for another hour and then you will be ready to go.
Once the dough is finished resting pull it out and with greased hands work the dough into a large thin circle.
Add a little more olive oil to the top of the dough, cover with mozzarella. Bake at 350-degrees for 12-15 minutes

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Magical Kiss Cookies

Serves: about 48 cookies

Magical Kiss Cookie

Ingredients:

Directions:

Preheat the oven to 350 degrees, in a mixer beat cream together the sugar, butter, and vanilla until it is light and airy. Next, stir the flour and cocoa together. Slowly add the cocoa mixture to the batter until everything is incorporated. Mold scant tablespoons of dough around the Hershey kiss covering completely. Shape into balls. Place on an un-greased cookie sheet.

Bake 8 to 10 minutes or until set. Let cool and remove and place on a wire rack to cool completely. Dust with powdered sugar. Serve.

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Apple or Pineapple Cake

Serves: 16 to 18 pieces

Apple Cake

Ingredients:

Directions:

Preheat the oven to 350 degrees, Grease muffin tins and place muffin wrappers inside tins. Peel, core and slice the apples. Cut the pineapple into triangles. Set the apples in a large bowl with cinnamon. In a mixing bowl blend the butter, eggs, and sugar. Add the baking powder, flour and blend until combined. Place the apples or pineapple into the muffin cups and pour the batter over top. Bake for 20-25 minutes. Remove and let cool.

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Lasagna with Home Made Pasta

Serves: 4-6 servings

Pasta

Ingredients:

• 1 cup flour
• 1 egg
• 2 teaspoons salt
• 1 tablespoons water

Directions:

In a mixing bowl add the flour. Pour the salt over the flour. Make a well in the flour and crack the egg in the well. Next mix the egg into the flour, once the egg is completely mixed in slowly add the water and knead the ingredients into a ball. Let rest for an hour and then roll out in a pasta machine.

Lasagna Ingredients:

• Home Made pasta noodles
• 2 cups tomato sauce
• 1 cup ricotta cheese
• 2 cups mozzarella cheese
• 1 pound sautéed ground beef or turkey or chicken or vegetables

Directions:

In a baking dish spread a thin layer of sauce on the bottom of the pan to prevent the noodles from sticking. Layer the pasta, ricotta, cheese, meat or vegetable to your liking. Top with a generous amount of mozzarella cheese. Cover with parchment paper (tomato sauce will eat through your foil) and then foil. Bake at 400 degrees for 10-15 minutes. Remove both the parchment paper and foil and continue cooking for another 5-7 minutes.

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Sugar Cookies

Serves: about 48 cookies

Sugar cookies

Ingredients:

Directions:

Preheat the oven to 400 degrees, in a mixer beat cream together the sugar, butter, and vanilla until it is light and airy. Next stir the flour, baking powder and salt. Place cookie dough in a long line on plastic wrap and roll tightly. Refrigerate until the cookie dough is firm and then cut into round circles.

Bake 8 to 10 minutes or until set. Let cool and remove and place on a wire rack to cool completely. Serve.

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