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Camp CookbookLoading...
2022Loading...
Visit us online at www.PurchaseDayCamp.com 3095 Purchase Street • Purchase, NY 10577
T. 914.949.2636 • F. 914.949.0955
Week 1: Red, White and Blue Cupcakes
Ingredients
Cupcakes
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1/2 cup buttermilk, room temperature
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1/2 cup buttermilk, room temperature
Frosting
1/2 cup (1 stick) butter, at room temperature
3 cups powdered sugar
1/4 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
3 cups powdered sugar
1/4 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
Directions
For the cupcakes
1) Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
2) In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.
3) In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.
4) Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.
5) Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth, and don't overmix. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
6) Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
2) In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.
3) In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.
4) Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.
5) Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth, and don't overmix. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
6) Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
For the frosting
1) In a medium bowl, using an electric hand mixer, beat the butter until light and smooth.
2) Beat in the powdered sugar, milk and vanilla until smooth and creamy.
2) Beat in the powdered sugar, milk and vanilla until smooth and creamy.
Week 2: Monkey Bread
Ingredients
Dough
1/4 cup butter divided, 2 tablespoons softened and 2 tablespoons melted
1 cup milk, warm (about 110 degrees)
1/3 cup water, warm (about 110 degrees)
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 teaspoons salt
1 cup milk, warm (about 110 degrees)
1/3 cup water, warm (about 110 degrees)
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 teaspoons salt
Cinnamon Sugar Coating
1 cup (212 g) packed light brown sugar
2 teaspoons ground cinnamon
1/2 cup (113 g) butter, melted
2 teaspoons ground cinnamon
1/2 cup (113 g) butter, melted
Frosting
1 cup confectioners' sugar
2 tablespoons milk
2oz cream cheese
2 tablespoons milk
2oz cream cheese
1) Butter a Bundt pan with the 2 tablespoons softened butter. Use a pastry brush or a paper towel or anything that will really help get inside all of those nooks and crannies. Set aside.
2) In a large measuring cup, mix together the milk, water, melted butter, sugar, and yeast. Mix the flour and salt together in a bowl
3) Slowly add the flour mixture to the wet ingredients. If you think the dough is too wet, add 2 tablespoons flour at a time and mix until the dough comes together.
3) Coat a large bowl with nonstick cooking spray. Place the dough in the bowl and turn to coat lightly with the cooking spray. Cover the bowl with plastic wrap and let the dough rise until doubled, 1-2 hours.
4) For the sugar coating, while the dough is rising, mix the brown sugar and cinnamon together in a bowl. Place the melted butter in a second bowl or shallow pie plate. Set aside.
5) To form the bread, gently remove the dough from the bowl and press it into a rough 8-inch square. Using a bench scraper or knife, cut the dough into 64 pieces.
6) Roll each dough piece into a ball. Dip the balls in melted butter, allowing excess butter to drip back into the bowl or pie plate. Roll the dipped dough ball in the brown sugar mixture, then layer the balls in the Bundt pan.
7) Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise 1-2 hours.
8) Heat the oven to 350 degrees. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.
9) For the glaze, while the bread cools, whisk the confectioners' sugar, cream cheese and milk together in a small bowl until the mixture is smooth. Using a whisk, drizzle the glaze over the warm monkey bread, letting it run over the top and sides of the bread. Serve warm.
2) In a large measuring cup, mix together the milk, water, melted butter, sugar, and yeast. Mix the flour and salt together in a bowl
3) Slowly add the flour mixture to the wet ingredients. If you think the dough is too wet, add 2 tablespoons flour at a time and mix until the dough comes together.
3) Coat a large bowl with nonstick cooking spray. Place the dough in the bowl and turn to coat lightly with the cooking spray. Cover the bowl with plastic wrap and let the dough rise until doubled, 1-2 hours.
4) For the sugar coating, while the dough is rising, mix the brown sugar and cinnamon together in a bowl. Place the melted butter in a second bowl or shallow pie plate. Set aside.
5) To form the bread, gently remove the dough from the bowl and press it into a rough 8-inch square. Using a bench scraper or knife, cut the dough into 64 pieces.
6) Roll each dough piece into a ball. Dip the balls in melted butter, allowing excess butter to drip back into the bowl or pie plate. Roll the dipped dough ball in the brown sugar mixture, then layer the balls in the Bundt pan.
7) Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise 1-2 hours.
8) Heat the oven to 350 degrees. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.
9) For the glaze, while the bread cools, whisk the confectioners' sugar, cream cheese and milk together in a small bowl until the mixture is smooth. Using a whisk, drizzle the glaze over the warm monkey bread, letting it run over the top and sides of the bread. Serve warm.
Directions
1) Butter a Bundt pan with the 2 tablespoons softened butter. Use a pastry brush or a paper towel or anything that will really help get inside all of those nooks and crannies. Set aside.
2) In a large measuring cup, mix together the milk, water, melted butter, sugar, and yeast. Mix the flour and salt together in a bowl
3) Slowly add the flour mixture to the wet ingredients. If you think the dough is too wet, add 2 tablespoons flour at a time and mix until the dough comes together.
3) Coat a large bowl with nonstick cooking spray. Place the dough in the bowl and turn to coat lightly with the cooking spray. Cover the bowl with plastic wrap and let the dough rise until doubled, 1-2 hours.
4) For the sugar coating, while the dough is rising, mix the brown sugar and cinnamon together in a bowl. Place the melted butter in a second bowl or shallow pie plate. Set aside.
5) To form the bread, gently remove the dough from the bowl and press it into a rough 8-inch square. Using a bench scraper or knife, cut the dough into 64 pieces.
6) Roll each dough piece into a ball. Dip the balls in melted butter, allowing excess butter to drip back into the bowl or pie plate. Roll the dipped dough ball in the brown sugar mixture, then layer the balls in the Bundt pan.
7) Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise 1-2 hours.
8) Heat the oven to 350 degrees. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.
9) For the glaze, while the bread cools, whisk the confectioners' sugar, cream cheese and milk together in a small bowl until the mixture is smooth. Using a whisk, drizzle the glaze over the warm monkey bread, letting it run over the top and sides of the bread. Serve warm.
2) In a large measuring cup, mix together the milk, water, melted butter, sugar, and yeast. Mix the flour and salt together in a bowl
3) Slowly add the flour mixture to the wet ingredients. If you think the dough is too wet, add 2 tablespoons flour at a time and mix until the dough comes together.
3) Coat a large bowl with nonstick cooking spray. Place the dough in the bowl and turn to coat lightly with the cooking spray. Cover the bowl with plastic wrap and let the dough rise until doubled, 1-2 hours.
4) For the sugar coating, while the dough is rising, mix the brown sugar and cinnamon together in a bowl. Place the melted butter in a second bowl or shallow pie plate. Set aside.
5) To form the bread, gently remove the dough from the bowl and press it into a rough 8-inch square. Using a bench scraper or knife, cut the dough into 64 pieces.
6) Roll each dough piece into a ball. Dip the balls in melted butter, allowing excess butter to drip back into the bowl or pie plate. Roll the dipped dough ball in the brown sugar mixture, then layer the balls in the Bundt pan.
7) Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise 1-2 hours.
8) Heat the oven to 350 degrees. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.
9) For the glaze, while the bread cools, whisk the confectioners' sugar, cream cheese and milk together in a small bowl until the mixture is smooth. Using a whisk, drizzle the glaze over the warm monkey bread, letting it run over the top and sides of the bread. Serve warm.
Week 3: Crumb Cake
Ingredients
Cake
1 ½ cups all-purpose flour
½ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup buttermilk
2 tablespoons canola oil
2 teaspoons vanilla extract
½ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup buttermilk
2 tablespoons canola oil
2 teaspoons vanilla extract
Crumb Topping
2 ½ cups all-purpose flour
1 cup light-brown sugar
1 ½ teaspoons cinnamon
1 cup (2 sticks) salted butter, melted and cooled
powdered sugar, for dusting
1 cup light-brown sugar
1 ½ teaspoons cinnamon
1 cup (2 sticks) salted butter, melted and cooled
powdered sugar, for dusting