Camp Cookbook
2022
Visit us online at www.PurchaseDayCamp.com
3095 Purchase Street • Purchase, NY 10577
T. 914.949.2636 • F. 914.949.0955
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.
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Week 2: Monkey BreadLoading...
IngredientsLoading...
DoughLoading...
1/4 cup butter divided, 2 tablespoons softened and 2 tablespoons melted1 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
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Cinnamon Sugar CoatingLoading...
1 cup (212 g) packed light brown sugar2 teaspoons ground cinnamon
1/2 cup (113 g) butter, melted
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FrostingLoading...
1 cup confectioners' sugar2 tablespoons milk
2oz cream cheese
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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.
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DirectionsLoading...
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.
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
Directions
1) Preheat oven to 350F degrees. Spray an 8"x 8" baking dish with nonstick cooking spray. (For a thinner cake, use a 9"x 13" baking dish)
2) In a medium bowl combine 1 ½ cups flour, sugar, baking powder and salt. Stir until combined. In another bowl, combine egg, milk, oil and vanilla extract. Stir until it's all combined.
3) Combine flour mixture with milk mixture and mix well. Spread the batter into the prepared baking dish.
4) In a medium bowl, combine brown sugar, flour and cinnamon. Mix it together well. Then pour in melted butter and stir until combined and clumps begin to form.
5) Sprinkle those clumps (crumbs) all over the cake batter. If you are using an 8"x 8" baking dish - it will be thick.
Bake for about 40-50 minutes for an 8"x 8" dish. Bake for about 30-40 minutes for a 9"x 13" baking dish.Use a toothpick to check for doneness (as oven times vary.) Check around the 30 minute mark. Crumb topping should be golden brown and a toothpick inserted to the middle of the cake should come out clean.
6) Allow cake to cool then dust with powdered sugar and serve.
2) In a medium bowl combine 1 ½ cups flour, sugar, baking powder and salt. Stir until combined. In another bowl, combine egg, milk, oil and vanilla extract. Stir until it's all combined.
3) Combine flour mixture with milk mixture and mix well. Spread the batter into the prepared baking dish.
4) In a medium bowl, combine brown sugar, flour and cinnamon. Mix it together well. Then pour in melted butter and stir until combined and clumps begin to form.
5) Sprinkle those clumps (crumbs) all over the cake batter. If you are using an 8"x 8" baking dish - it will be thick.
Bake for about 40-50 minutes for an 8"x 8" dish. Bake for about 30-40 minutes for a 9"x 13" baking dish.Use a toothpick to check for doneness (as oven times vary.) Check around the 30 minute mark. Crumb topping should be golden brown and a toothpick inserted to the middle of the cake should come out clean.
6) Allow cake to cool then dust with powdered sugar and serve.
Week 4: Chocolate Donut Holes
For the doughnuts
Ingredients
Doughnut Holes
2 cups flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, beaten, room temperature
3/4 cup milk, room temperature
1/4 cup buttermilk
2 teaspoons pure vanilla extract
3 Tablespoons unsalted butter, melted
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, beaten, room temperature
3/4 cup milk, room temperature
1/4 cup buttermilk
2 teaspoons pure vanilla extract
3 Tablespoons unsalted butter, melted
1) Preheat oven to 350°F (177°C). Spray 24-count mini muffin pan with nonstick spray. Set aside.
2) Sift the flour, sugar, and cocoa powder together in a large bowl. Sifting is important; you want to remove any clumps of cocoa. Mix in the baking powder, baking soda, and salt. Set aside.
3) In a medium bowl, whisk the beaten eggs, milk, yogurt, and vanilla together until completely smooth. Whisk in the melted butter until combined. Slowly fold the wet ingredients into the dry ingredients. Careful not to overmix. Mix the two together only until no flour pockets remain. Over-handling this batter will make your donut holes dense and tough.
4) Spoon batter into the mini muffin tins, only about 3/4 of the way full. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 5 more minutes before glazing.
2) Sift the flour, sugar, and cocoa powder together in a large bowl. Sifting is important; you want to remove any clumps of cocoa. Mix in the baking powder, baking soda, and salt. Set aside.
3) In a medium bowl, whisk the beaten eggs, milk, yogurt, and vanilla together until completely smooth. Whisk in the melted butter until combined. Slowly fold the wet ingredients into the dry ingredients. Careful not to overmix. Mix the two together only until no flour pockets remain. Over-handling this batter will make your donut holes dense and tough.
4) Spoon batter into the mini muffin tins, only about 3/4 of the way full. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 5 more minutes before glazing.
Glaze
For the glaze
1 and 3/4 cups confectioners’ sugar
1/4 cup heavy cream
1 teaspoon pure vanilla extract
1/4 cup heavy cream
1 teaspoon pure vanilla extract
1) While the donuts are slightly cooling, make the glaze by sifting the confectioners sugar into a medium bowl.
2) Stir in the milk, vanilla, and lemon juice until smooth and combined. Add more confectioners’ sugar to make it thicker if desired; add more cream to make it thinner if desired.
3) Dunk each slightly warm donut hole into the glaze using a fork or your fingers. Place on a wire rack on top of a large baking sheet to let the glaze drip down. Repeat dunking two to three more times if you want a thick glaze coating.
2) Stir in the milk, vanilla, and lemon juice until smooth and combined. Add more confectioners’ sugar to make it thicker if desired; add more cream to make it thinner if desired.
3) Dunk each slightly warm donut hole into the glaze using a fork or your fingers. Place on a wire rack on top of a large baking sheet to let the glaze drip down. Repeat dunking two to three more times if you want a thick glaze coating.
Directions
For the doughnuts
1) Preheat oven to 350°F (177°C). Spray 24-count mini muffin pan with nonstick spray. Set aside.
2) Sift the flour, sugar, and cocoa powder together in a large bowl. Sifting is important; you want to remove any clumps of cocoa. Mix in the baking powder, baking soda, and salt. Set aside.
3) In a medium bowl, whisk the beaten eggs, milk, yogurt, and vanilla together until completely smooth. Whisk in the melted butter until combined. Slowly fold the wet ingredients into the dry ingredients. Careful not to overmix. Mix the two together only until no flour pockets remain. Over-handling this batter will make your donut holes dense and tough.
4) Spoon batter into the mini muffin tins, only about 3/4 of the way full. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 5 more minutes before glazing.
2) Sift the flour, sugar, and cocoa powder together in a large bowl. Sifting is important; you want to remove any clumps of cocoa. Mix in the baking powder, baking soda, and salt. Set aside.
3) In a medium bowl, whisk the beaten eggs, milk, yogurt, and vanilla together until completely smooth. Whisk in the melted butter until combined. Slowly fold the wet ingredients into the dry ingredients. Careful not to overmix. Mix the two together only until no flour pockets remain. Over-handling this batter will make your donut holes dense and tough.
4) Spoon batter into the mini muffin tins, only about 3/4 of the way full. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 5 more minutes before glazing.
For the glaze
1) While the donuts are slightly cooling, make the glaze by sifting the confectioners sugar into a medium bowl.
2) Stir in the milk, vanilla, and lemon juice until smooth and combined. Add more confectioners’ sugar to make it thicker if desired; add more cream to make it thinner if desired.
3) Dunk each slightly warm donut hole into the glaze using a fork or your fingers. Place on a wire rack on top of a large baking sheet to let the glaze drip down. Repeat dunking two to three more times if you want a thick glaze coating.
2) Stir in the milk, vanilla, and lemon juice until smooth and combined. Add more confectioners’ sugar to make it thicker if desired; add more cream to make it thinner if desired.
3) Dunk each slightly warm donut hole into the glaze using a fork or your fingers. Place on a wire rack on top of a large baking sheet to let the glaze drip down. Repeat dunking two to three more times if you want a thick glaze coating.
Week 5: Shortbread Chocolate Chip Cookies
Ingredients
1 cup salted butter, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all purpose flour
2/3 cup mini chocolate chips
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all purpose flour
2/3 cup mini chocolate chips
1) In a bowl mix the butter, sugar and vanilla together for 2 minutes with a hand mixer. Slowly add in the flour, mixing until just combined.
2) Stir in the chocolate chips evenly.
3) Transfer the dough to a zip-top bag and chill for at least 2 hours.
4) Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
5) Roll dough out into a large square, 1/3-inch thick. Cut the dough into squares using a knife, or you could use cookie cutters.
6) Place on baking sheet and bake for 18-20 minutes. Transfer to a wire rack to cool completely.
2) Stir in the chocolate chips evenly.
3) Transfer the dough to a zip-top bag and chill for at least 2 hours.
4) Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
5) Roll dough out into a large square, 1/3-inch thick. Cut the dough into squares using a knife, or you could use cookie cutters.
6) Place on baking sheet and bake for 18-20 minutes. Transfer to a wire rack to cool completely.