2022 Camp Ruach Cookbook

JCC CAMP RUACH

HOW SWEET IT IS CAMP COOKING RECIPES

TABLE OF CONTENTS OREO EMOJI POPS..........4 MINI BLUEBERRY TARTS..........5 CHEESY CAULIFLOWER PATTIES..........6

Week 1

8..........LAYERED RICE KRISPIE TREATS

Week 2

9..........CAKE POPS 10..........STAR CONFETTI COOKIES

NO BAKE CHEESECAKE PARFAIT..........12 RAINBOW DONUTS..........13 PINWHEEL COOKIES..........14

Week 3

VEGGIE SPRING ROLLS WITH SAUCE..........15 17..........SUMMER MARSHMALLOWS

Week 4

18..........VANILLA TO CHOCOLATE CAKE 19..........MARSHMALLOW BUTTERCREAM 20..........HEALTHY VEGAN MUFFINS

22..........BAKED PARMESEAN BREADED SQUASH

Week 5

23..........MEDITERRANEAN QUINOA SALAD 24..........WATERMELON SORBET & 24..........NO BAKE SMORES BARS

VEGGIE BITES..........26 PLUMBERRY CRISP..........27 ORANGE DREAM MINI CUPCAKES..........28

Week 6

NO BAKE CHOCOLATE OAT COOKIES..........30 ITALIAN PEACH COOKIES..........31

Week 7

33..........NICE CREAM & 33.......VANILLA ICE CREAM 34..........SIMPLE WHITE CAKE 35..........CHALLAH BAKE

NO-BAKE CINNAMON ROLLS..........37 CHOCOLATE CHIP COOKIES..........38 CHOCOLATE ZUCCHINI BREAD..........39 NEOPOLITAN COOKIES..........40

Week 8

Week 1 OREO EMOJI POPS

MINI BLUEBERRY TARTS

CHEESY CAULIFLOWER PATTIES

OREO EMOJI POPS Ingredients 25 Double Stuffed Oreos 18 Ounces Yellow Chocolate Melts Lollipop Sticks Edible Googly Eyes Edible Markers Emoji Face Printouts

Substitutions Can use regular over Double Stuff Oreos with extra chocolate to hold it all together Can use white melts with yellow food coloring Can use a styrofoam block to help pops dry

Directions 1. Put yellow chocolate melts into a bowl and microwave for 30 second intervals (be sure to watch it carefully so it doesn’t burn).

2. Take one lollipop stick and put it in the Oreo.

3. While holding the stick, spoon yellow candy melts over the top, bottom and sides of the Oreo.

4. Gently tap stick against the side of the bowl to get extra melts off.

5. Set Oreo on parchment paper to harden, but, before it hardens, place your edible googly eyes on top.

6. Allow Oreo to harden in the freezer for a least 5 minutes before completing your design with the edible markers.

7. Now enjoy!

4

easybaked.net/tag/emoji I-oreo-pops/

Mini Blueberry Tarts 2 Cups Fresh Blueberries

Filling Ingredients: Crust Ingredients:

4 Teaspoons Cornstarch

1/3 Cup Sugar

2 Cups AllPurpose Flour

1 Teaspoons Salt

2 Tablespoons Sugar 6 Tablespoons

Directions 1. Preheat oven to 425 degrees.

2. In a bowl mix together the flour, sugar, and salt and stir together with a fork.

3. Add the melted butter and water to the dry ingredients and continue stirring until the dough clumps together.

4. When the dough forms, push a small amount into the bottom of a muffin tin.

2-3 Tablespoons Cold Water

Melted Butter

6.Crush half the blueberries in one bowl and then sift together sugar and cornstarch in another.

7.Add the whole and crushed blueberries to the cornstarch mixture and toss until berries are well coated.

8.Spoon the blueberries into the dough and put more dough on top if you wish.

9.Bake until crust is golden and filling bubbles (approx. 13-17 minutes).

10.Let cool for 10 minutes and then slide a

5. Try to get dough to an even thickness.

knife around the side of the cups to remove.

www.tasteofhome.com/recipes/mini-blueberry-tarts/

5

Cheesy Cauliflower Patties Ingredients 1 Head Cauliflower 2 Large Eggs 1/2 Cup Grated Cheddar Cheese 1/2 Cup Panko

1/2 Teaspoon Cayenne Pepper Salt Olive Oil

Directions 1. Cut cauliflower into florets & cook in boiling water until tender (about 10 minutes).

2. Drain the water and mash the cauliflower while still warm.

3. Stir cheese, eggs, panko, cayenne and salt to taste in the bowl with the cauliflower mash. Form the mixture into patties about 3 inches across and set aside.

4. Coat the bottom of a griddle or skillet with olive oil over medium-high heat.

5. Once the oil is hot, lay the cauliflower onto the skillet and cook until golden brown and set (about 3 minutes per side).

6. Each batch can be kept warm in a 275 degree oven while the rest cooks.

7. Serve while still warm with a sauce of your choosing or without one.

6

https://www.justapinch.com/recipes/side/vegetable/cheesy-cauliflower-patties.html

Week 2 LAYERED RICE KRISPIE TREATS

CAKE POPS

STAR CONFETTI COOKIES

7

Layered Rice Krispie Treats Ingredients 3 Tablespoons Butter 1 Package of Marshmallows 5 1/4 Cups Rice Krispies Gel Food Coloring Sprinkles

Directions 1. Cover a 9x9 inch baking pan in aluminum foil and spray lightly with cooking spray.

2. Put 2 cups of marshmallows and 1 tablespoon of butter in 3 different microwave safe bowls.

3. Microwave one bowl for 60 seconds and then stir in food coloring of choice until smooth with no streaks.

4. Working quickly add 1 3/4 cups of rice cereal and stir with a rubber spatula until evenly coated.

5. Transfer to the prepared dish and press into an even compact layer.

6. Repeat steps 3-5 for each bowl.

7. While the last layer is still warm, top evenly with sprinkles and gently press in.

8. Let sit until firm and then cut up into squares.

https://www.foodnetwork.com/recipes/food-network-kitchen/red-white-and-blue-crispy-ricetreats-8763415

8

Cake Pops 1 Box of Cake Mix

1 1/4 Cup Water

1/3 Cup Vegetable Oil

3 Eggs

Directions 1. Line cookie sheet with wax paper.

2. In a bowl add the cake mix, water, oil, and eggs.

3. Bake according to package instructions and allow cake to cool completely when done.

4. Crumble cake with fingers and add in

3 Scoops Frosting Cake Pop Sticks

Milk Chocolate Discs

14 Ounces Mini White Chocolate Chips

7.Roll dough into small balls and place on a cookie sheet to freeze for 15 minutes.

8.Melt milk chocolate and use it to help the stick stay inside the cake pop.

9.Gently swirl 1 cake ball in chocolate and allow it to harden.

white chocolate chips.

5. Heat up frosting in 10 second increments in the microwave.

*Chocolate discs can be in any color to make fun designs with the cake pops!*

6. When it is warm but not melted add to the crumbled cake one scoop at a time until a dough forms.

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STAR CONFETTI COOKIES Ingredients 2 Cups and 2 Tablespoons Flour 1/8 Teaspoon Baking Soda 1/8 Teaspoon Salt 1 Teaspoon Vanilla Extract 1 Large Egg

1 1/2 Sticks of Butter 1/2 Cup Sugar 1/4 Cup Powdered Sugar Sprinkles

Directions 1. Whisk flour, baking soda, and salt in a bowl.

2. In a separate bowl beat the vanilla and egg together.

3. Beat together butter, sugar, and powdered sugar in another bowl until slightly creamy.

4. Stop to scrape the sides of the bowl and then beat for another minute.

5. Reduce speed to low and slowly add in egg mixture.

6. Add the flour mixture one cup at a time and scrape the bowl in-between each addition.

7. Once dough starts to form, scrape out onto a tray and divide into 2 parts.

8. Shape each piece into a square and wrap in plastic wrap.

9. Refrigerate dough overnight or for at least 3 hours.

10. Take out dough and let soften for about 15 minutes.

11. Roll out dough to 1/4 inch thick and then cut out stars using a cookie cutter.

12. Use one square at a time to prevent dough from getting too soft.

13. Place cut cookies onto a parchment lined baking tray and sprinkle with sprinkles 14. Put tray in a 350 degree oven for 18-20 minutes.

15. Bake, rotating pans around and switching top and bottom cookie trays so that the cookies bake evenly.

16. Cool for 30 minutes before eating.

https://www.foodnetwork.com/recipes/food-network-kitchen/star-confetti-cookies-3561586

10

Week 3 NO BAKE CHEESECAKE PARFAIT

RAINBOW DONUTS

RAINBOW PINWHEEL COOKIES

VEGGIE SPRING ROLLS WITH YUM SAUCE 11

NO BAKE CHEESECAKE PARFAIT Ingredients 3/4 Cup Graham Cracker

1 Cup Powdered Sugar

Crumbs

8 Ounces Cream Cheese

3 Tablespoons Melted Butter

10 Ounces Whipped Cream

1 Tablespoon Sugar

Directions 1. Combine graham cracker crumbs, melted butter and sugar into a bowl.

2. In a separate bowl mix together powdered sugar and cream cheese until smooth.

3. Place 1-2 tablespoons in the bottom of each cup and then layer with the cream cheese mixture.

4. Keep layering the crumbs and cream cheese until the cup is full.

To make it more fun separate the cream cheese into different bowls and color with food coloring. Each cream cheese layer can have a different color to create a design!

https://www.dixiecrystals.com/recipes/rainbow-no-bake-cheesecake-parfaits

12

Rainbow Donuts Ingredients 1 1/4 Cup Flour 1/3 Cup Sour Cream 1/3 Cup Milk 1 1/4 Teaspoon Baking Powder 2 Tablespoons Melted Butter

1/3 Cup Sugar 1 Teaspoon Vanilla

Glaze 1 Pound Powdered Sugar 3-4 Tablespoons of Milk Food Coloring

Directions 1. Spread butter onto the donut pan and dust with flour.

2. Mix all ingredients together in a bowl until just combined.

3. Add into a piping bag or one corner of a resealable bag and cut off the tip.

4. Pipe onto the donut pan and then put in the oven on 350 degrees for 1520 minutes.

5. To make glaze: mix milk into powdered sugar.

6. Divide glaze into several bowls and add different food colorings.

7. Carefully dip cooled donuts onto the glaze or drizzle glaze on top of donuts with a spoon.

8. Let glaze set for a few minutes before eating.

To make the donuts more fun feel free to add different toppings such as sprinkles, crushed up oreos, mini chocolate chips, pretzels, etc.

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RAINBOW PINWHEEL COOKIES Ingredients 2 3/4 Cups All-Purpose Flour

1 Egg

1 Teaspoon Baking Soda

1 Teaspoon Vanilla Extract

1/2 Teaspoon Baking Powder

Liquid Food Coloring

1 Cup Butter

Nonpareil Sprinkles

1 1/2 Cups White Sugar

Directions 1. Preheat oven to 375 degrees.

2. Stir together flour, baking soda, and baking powder in a small bowl.

3. Cream butter and sugar together until smooth in a large bowl.

4. Beat in the egg and vanilla.

5. Gradually blend in dry ingredients.

6. Divide dough evenly into five bowls, and color each bowl with a different color liquid food coloring.

7. Combine a ball of each color and quickly roll into a larger ball.

8. Roll rounded teaspoonfuls of dough into cylinders and then coil them into the pinwheel shape.

9. Take each pinwheel cookie and roll edges in sprinkles.

10. Bake cookies 10-11 minutes, or until done. https://www.tablespoon.com/recipes/rainbow-pinwheel-cookies/7cc1dd1a-0788-4963-8bcf-8e8a72debf96

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Veggie Spring Rolls Spring Rolls 2 Large Bell Peppers 2 Medium Carrots 1/4 Head of Red Cabbage 1 Avocado Spring Roll Wrappers

Yum Yum Sauce 1/2 Cup Mayo 1 Tablespoons Ketchup 1/3 Teaspoon Garlic Powder 1/4 Teaspoon Paprika 1/4 Teaspoon Cayenne 1/2 Teaspoon Salt 1-2 Tablespoons Water

Directions 1. Wash and dry all produce.

2. Cut bell peppers into 3 inch long strips and put in a bowl.

3. Shred carrots into the same bowl or use pre-shredded carrots to save on prep work.

4. Slice head of red cabbage into strips and mix in with the other vegetables.

5. Slice the avocado onto a plate and set aside.

6. Take one Spring Roll Wrapper and wet completely on both sides with water.

7. Place the wrapper on a large plate and take a handful of vegetables and put it on the lower third of the wrapper.

8. Take 2 avocado slices and put it on top of the vegetables.

9. Roll up spring roll wrapper halfway and fold the right and left sides in towards the center of the roll.

10. Continue rolling upwards (away from you) until you get a completed roll.

11. Repeat the rolling process for each spring roll then set aside to make the sauce.

12. Combine all the sauce ingredients into a small bowl and mix well.

13. Dip the spring rolls into the sauce and enjoy!

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Week 4 SUMMER MARSHMALLOWS

VANILLA TO CHOCOLATE CAKE

MARSHMALLOW BUTTERCREAM

HEALTHY VEGAN MUFFINS 16

Summer Marshmallows Ingredients 1 Package of Marshmallows A shallow bowl of water Sprinkles

Edible Markers Lollipop Sticks (optional)

Directions 1. Set up a sheet of wax paper on a baking tray or the counter.

2. Hold the top of a marshmallow and dip just the bottom of the marshmallow into water.

3. Dab on a paper towel, and dip in the sprinkles.

4. Set on wax paper to dry 5. Using the edible markers draw a design on the marshmallows such as a boat or shells.

6. Insert a lollipop stick if desired.

https://thedecoratedcookie.com/sand-surf-and-lawn-summer-marshmallows-and-how-to-dye-yourown-sprinkles/

17

VANILLA TO CHOCOLATE CAKE Ingredients 1 Box of Vanilla Cake Mix

Favorite Vanilla Cake Recipe

1/4 Cup of Cocoa Powder

1/4 Cup Cocoa Powder Hot water or coffee 1/2 Cup Canola Oil

Directions 1. If using a box vanilla cake mix to make chocolate cake pour the mix into a large bowl.

2. Add 1/4 cup of cocoa powder to the dry ingredients and mix with a whisk until fully combined.

3. Continue to make and bake the rest of the cake according to the package instructions.

4. Allow the cake to cool completely before decorating with frosting of choice.

5. If making cake with favorite scratch recipe add cocoa powder to the dry ingredients and mix until well combined.

6. Replace all or half the milk with hot coffee or water and replace the butter with 1/2 cup of canola oil.

7. Continue with the rest of the instructions as stated and allow cake to fully cool before decorating with choice of frosting.

18

MARSHMALLOW BUTTERCREAM FROSTING Ingredients 2 Cups Large Marshmallows

1 Tablespoon Milk

1/2 Cup Butter

1 Teaspoon Vanilla

1/2 Cup Shortening

2 - 2 1/2 Cups Powdered Sugar

Directions 1. Take out butter and shortening from the fridge and allow to come to room temperature.

2. Melt marshmallows with milk in a microwave safe bowl in 30 second intervals. (They can also be melted on a stovetop stirring frequently to prevent burning).

3. Let the mixture sit for 5-10 minutes to cool.

4. While cooling, beat together the butter and shortening until nice and creamy.

5. Add in melted marshmallow mixture and vanilla extract until well combined.

6. Gradually add in powdered sugar 1/2 cup at a time until desired consistency is reached. *Leftover frosting can be left in fridge in a covered container for up to 2 weeks. Let it come to room temperature before using*

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Healthy Vegan Muffins Ingredients Dry Ingredients 1 Cup Sugar 2 1/4 Cup Flour (Can be Gluten Free) 1 Cup Rolled Oats 1 1/2 Teaspoon Baking Soda 1 Teaspoon Salt 1 Teaspoon Cinnamon

Egg Replacer 1/3 Cup Milled Flax Seed 1/2 Cup Water Wet Ingredients 2 Cups Shredded Zucchini 1 Cup Shredded Carrots 1/2 Cup Canola Oil 1/2 Cup Apple Sauce 1 Tablespoon Vanilla

Directions 1. Preheat oven to 350 degrees.

2. Mix 1/3 cup flax and 1/2 cup water together and set aside for the egg replacer.

3. Wash the vegetables, cut off any stems and hard spots and then shred with grater or chop with a food processor.

4. Combine the zucchini and carrots in a bowl, and sprinkle with sugar.

5. Add the flax mixture, oil, apple sauce, vanilla extract, and stir well.

6. Add the remaining dry ingredients and stir until all of the flour is incorporated.

7. Pour into oiled muffin tins and bake for 25 minutes until a toothpick inserted in the middle comes out clean.

20

https://thehiddenveggies.com/healthy-vegan-muffins-gluten-free/

Week 5 BAKED PARMESEAN BREADED SQUASH SLICES

MEDITERRANEAN QUINOA SALAD

WATERMELON SORBET

NO BAKE SMORES BARS 21

Baked Parmesean Breaded Squash Slices Ingredients 3 Medium Sized Yellow or Green Squash 1/2 Cup Shredded Parmesan Cheese 1/2 Cup Panko 1 Stick of Butter

1 Teaspoon of Italian Seasoning 3 Cloves of Minced Garlic 1/4 Teaspoon Cayenne Pepper 1/4 Teaspoon Paprika Salt and Pepper to Taste

Directions 1. Pre-heat oven to 450 degrees.

2. Line baking sheet with parchment paper.

3. Slice squash into 1/4 inch rounds.

4. Melt butter and add the seasonings to create your herb butter.

5. Mix together the panko and cheese in a bowl.

6. Dip squash slices into the panko mixture and then place onto a tray.

7. Brush with the melted herb butter and put in the oven for 15-25 minutes.

Bonus: Garlic Aioli Sauce Make a quick garlic aioli sauce to compliment the slices by mixing together 1/2 cup of mayo, 2 teaspoons of garlic powder, 1 tbsp of lemon juice, and salt and pepper. * Can easily be made gluten-free by using gluten-free panko *

22

Mediterranean Quinoa Salad Ingredients Salad 1 Cup Uncooked Quinoa 2 Cups Water 1 Can Chickpeas (rinsed and drained) Julienned Bell Peppers 1 Cucumber

Dressing 2 Tablespoons Extra Virgin Olive Oil Juice from 1 Lemon 2 Tablespoons Apple Cider Vinegar 1/2 Cup Basil Salt and Pepper to taste

Directions 1. Rinse the quinoa and combine with 2 cups of water .

2. Add a 1/2 teaspoon of salt and bring to a boil over medium-high heat.

3. Reduce heat to a gentle simmer and cook for 15 minutes until water is absorbed.

4. While quinoa is cooking wash vegetables and cut into small diced pieces.

5. Drain a can of chickpeas and rinse well.

6. When quinoa is finished cooking remove from heat, cover, and let rest for 5 minutes to make it soft and fluffy.

7. Prepare the dressing in a small bowl by combining the lemon, finely chopped basil, olive oil, apple cider vinegar, and salt and pepper.

8. Move the quinoa over to a large bowl and add the chickpeas and vegetables.

9. Finish off with a drizzle of the dressing and enjoy!

23

Watermelon Sorbet 3 Cups Watermelon

Directions 1. Cut the watermelon into 1 inch cubes.

2. Mix together the lime juice and

1/4 Cup Lime Juice

sugar.

3. Blend everything together in a food processor or blender.

4. Scoop into a container and store in the freezer for at least 8 hours before serving.

1/2 Cup Sugar https://www.food.com/recipe/watermelon-sorbet-64721

No Bake S’mores Bar

Directions

1. On a large tray break apart graham crackers into medium size pieces and drizzle with some of the melted chocolate.

2. Layer with marshmallows and drizzle with more chocolate. Top with graham crackers and let chocolate set before eating.

1 Box of Graham Crackers

1 Bag of Marshmallows

*Chocolate can be white or milk or both!*

24

https://chefsavvy.com/easy-bake-smores-bars/

3 cups of Melted Chocolate

Week 6 VEGGIE BITES PLUMBERRY CRISP ORANGE DREAM MINI CUPCAKES NO BAKE CHOCOLATE OAT COOKIES ITALIAN PEACH COOKIES 25

Veggie Bites Ingredients 3 Cups Broccoli Florets 3 Large Carrots 4 Red Potatos 1/2 Cup Olive Oil 1 Stick of Butter

1 Teaspoon Paprika 1/2 Teaspoon Cayenne 3 Garlic Cloves 1 Tablespoon Italian Seasoning

Directions 1. Preheat oven to 375 degrees.

2. Clean and wash vegetables.

3. Dice carrots and potatoes and boil with broccoli florets for 15 minutes until tender.

4. Add vegetables to the food processor along with the spices and garlic.

5. Grab mixture and make into balls.

6. Mix olive oil and melted butter together and dip veggie bites into it before dipping them into panko.

7. Put on a cookie sheet to bake for 25 minutes flipping halfway through.

26

Plumberry Crisp Ingredients Filling 2 to 2 1/2 Cups Fresh Berries (such as Blueberries and

Topping 3/4 Cup All-Purpose Flour 3/4 cup Light Brown Sugar

Blackberries 6 Black Plums, Chopped 1/3 Cup Light Brown Sugar 2 Tablespoons All-Purpose Flour 1/2 Teaspoon Ground Cinnamon 1/2 Teaspoon Salt

1/2 Cup Rolled Cut Oats 1/2 Teaspoon Salt 1/2 Cup Unsalted Butter, Cold and Cubed

Directions 1. Preheat the oven to 400 degrees.

2. For the filling: combine the berries and plums in a mixing bowl.

3. Add the brown sugar, flour, cinnamon and salt, and toss to coat (If your fruit is super sweet and in season, you may need less sugar).

4. Pour the fruit mixture into a large ramekin.

5. For the topping: combine the flour, brown sugar, oats and salt in a large mixing bowl.

6. Next, cut in the butter with a pastry cutter or two forks, making sure that the butter stays chilled so you end up with a crumbly texture.

7. Spread evenly over the fruit.

8. Bake until crisp and golden brown or for about 25 minutes.

9. Allow the crisp to cool for 20 minutes. *Eat on its own or serve with vanilla ice cream* https://www.foodnetwork.com/recipes/berry-crisp-with-plums-2124924

27

ORANGE DREAM MINI CUPCAKES Ingredients Cupcakes Buttercream 1/2 Cup Butter 1/2 Cup Butter 1 Cup Sugar 1/4 Teaspoon Salt 2 Eggs 2 Cups Powdered Sugar 1 Tablespoon Grated Orange Peel 2 Tablespoons Milk 1 Tablespoon Orange Juice 1 1/2 Teaspoon Vanilla Extract 1/2 Teaspoon Vanilla Extract 1/2 Cup Orange Marmalade 1 1/2 Cups All-Purpose Flour 1 1/2 Teaspoon Baking Powder 1/4 Teaspoon Salt 1/2 Cup Buttermilk

Directions 1. Preheat oven to 325 degrees and line mini-muffin tins with paper liners.

2. In a large bowl, cream butter and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Beat in orange peel, orange juice and vanilla.

5. In a separate bowl whisk together flour, baking powder and salt.

6. Add to the creamed mixture alternating with buttermilk until well combined.

7. Fill cups 2/3 of the way full. Bake for 11-13 minutes or until a toothpick comes out clean.

8. Cool in pans for 5 minutes before removing.

28

ORANGE DREAM MINI CUPCAKES CONTINUED Directions 1. For buttercream beat butter and salt in a large bowl until creamy.

2. Gradually beat in powdered sugar, milk and vanilla until smooth.

3. Scoop into a piping bag or the corner of a resealable bag and cut off the tip.

4. Using a paring knife or small spoon cut a cone-shaped piece from the middle of each cupcake.

5. Fill in the hole of the cupcake with orange marmalade.

6. Frost the top of the cupcake with buttercream and enjoy!

7. Make cupcakes look fancier by topping with small slices of oranges *Instead of discarding cupcake pieces, try mixing with a little bit of frosting to create mini cake balls!*

https://www.tasteofhome.com/recipes/orange-dream-mini-cupcakes/

29

No Bake Chocolate Oat Cookies

Ingredients 1 Cup Pitted Dates 5 Tablespoons Water 3 Tablespoons Cocoa Powder 1 1/4 Teaspoon Vanilla Extract

1/2 Teaspoon Pink Himalayan Salt 1 3/4 Cup Sprouted Oats 3/4 Cup Chocolate Chips

Directions 1. To make date paste, add dates, 4 tablespoons of water, vanilla extract, salt and cocoa powder into a food processor.

2. Process for 1-2 minutes or until you have a thick and smooth texture.

3. Transfer paste to a large bowl and add 1 tablespoon of water, rolled oats, and chocolate chips.

4. Stir until well combined.

5. Using a large cookie scoop, scoop mixture and press down so that it is lightly packed.

6. Roll it into a tight ball and flatten halfway.

7. Once rolled cookies are ready to eat! *Recipe yields about 7 ready to eat cookies*

30

ITALIAN PEACH COOKIE Ingredients 1 1/2 Cups All-Purpose Flour 1 3/4 Teaspoon Baking Powder 1/4 Teaspoon Salt 10 1/2 Tablespoons Butter 1/3 Cup Sugar 1/4 Cup Packed Light Brown Sugar 1 Large Egg

2 Tablespoons Sour Cream 3/4 Teaspoon Vanilla Extract Filling and Coating Peach jam or preserves 6 Tablespoons of Milk Red and Yellow Food Coloring 1/2 Cup Sugar Fresh Mint Leaves for Garnish

Directions 1. Preheat oven to 375 degrees.

2. In a mixing bowl whisk together flour, baking powder and salt. Set aside.

3. In a separate bowl cream together butter, granulated sugar and light-brown sugar until well combine.

4. Mix in egg and vanilla and then add sour cream and mix until blended.

5. Slowly add in dry ingredients and mix just until incorporated.

6. Scoop dough out 1 even tablespoon at a time and with buttered hands roll dough into a ball.

7. Place balls on cookie sheet and bake in preheated oven for 14-15 minutes until bottoms are lightly golden brown.

8. Transfer cookies to a wire rack to cool and then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie then gently press another cookie over the jam layer to sandwich them together.

9. Repeat this process with remaining cookies.

10. To decorate cookies, pour 3 tbsp of milk into two small bowls.

11. Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow.

12. Take a paint brush and dip into the yellow tinted milk then paint randomly across both cookies leaving some areas unpainted.

13. Then dip paintbrush into red tinted milk and paint randomly across unpainted areas and blend slightly.

14. The less milk the better so the cookies won't become soggy.

15. Immediately after painting cookie, dip and coat entire cookie with sugar.

16. Insert one or two fresh mint leaves into the side of each cookie if desired. https://www.cookingclassy.com/peach-cookies-that-look-like-a-real-peach/

31

Week 7 NICE CREAM

VANILLA ICE CREAM

SIMPLE WHITE CAKE

32

Ice Cream in a Bag Ingredients

1.5 Cup of Ice 2 Tablespoon + 2 Teaspoon Kosher Salt Toppings of Choice

1/2 Cup Half and Half 1 Tablespoon Sugar 1/4 Teaspoon Vanilla Extract

Directions 1. In a small resealable bag, combine half and half, sugar and vanilla. Push out the excess air and seal.

2. In a large resealable bag, combine ice and salt.

3. Place small bag inside of the ice bag and shake vigorously for 7-10 minutes until ice cream has hardened.

4. Remove ice cream from bag and enjoy with favorite toppings.

Nice Cream Ingredients 3 Frozen Bananas 1 Tablespoon of Chopped Dates Toppings (Chocolate Chips, Fruit, Crushed Oreos, Rice Krispies, Pretzels, Nuts, Honey, Powdered Sugar, etc.

Directions 1. Cream together the bananas and dates in a food processor or blender.

2. Get creative with additives such as chocolate syrup, seasonings, or fruit.

3. Scoop into a bowl and top with anything you desire and serve.

33

SIMPLE WHITE CAKE Ingredients 1 Cup Sugar 1 Stick Unsalted Butter 2 Large Eggs 2 Teaspoons Vanilla Extract

1 1/2 Cups All-Purpose Flour 1 3/4 Teaspoons Baking Powder 1/2 Cup Milk

Directions 1. Preheat oven to 350 degrees.

2. Grease and flour a 9 inch pan.

3. Cream together sugar and butter until nice and fluffy.

4. Add eggs one at a time, beating briefly after each addition, and then mix in the vanilla extract.

5. Combine flour and baking powder in a separate bowl.

6. Add the wet ingredients to the flour bowl and mix well.

7. Then add the milk and stir until smooth.

8. Pour batter into the prepared pan and then bake in the preheated oven until top springs back when lightly touched (about 30-40 minutes).

9. Remove and let cool.

10. Top with frosting of choice and enjoy!

34

Challah Bake Ingredients 1 Packet Dry Yeast 1 Cup Warm Water (20oz for GF Recipe) 1/3 Cup Sugar 1 Teaspoon Salt 1 Egg 1/4 Cup Oil 4 Cups Flour (2 Cups Chickpea Flour for GF Recipe)

Directions 1. In a bowl, dissolve yeast in warm water.

2. Add sugar and let stand for 2 minutes until it starts foaming.

3. Add sugar, salt, eggs and oil to yeast mixture and mix well.

4. Gradually add flour 1-2 cups at a time, mixing after each addition, until it looks like dough.

5. Let it sit for 15 minutes.

6. Flour hands and begin kneading until dough is smooth and elastic but not sticky.

7. Split the dough in half, making 2 Challahs.

8. Take one half at a time and split into 3 even parts.

9. Roll out the dough into long strips and pinch the 3 parts at one end together.

10. Braid the dough and pinch the other end to seal.

11. Put on a greased pan and let sit.

12. Let both rise until they double in size (about 30 minutes to a hour).

13. Preheat oven to 350 degrees and beat egg to brush over Challah.

14. Optional: Add toppings such as sesame seeds, everything seasoning or cinnamon sugar.

15. Bake for 40 minutes or until golden brown.

35

Week 8 NO-BAKE CINNAMON ROLLS

BROWN BUTTER CHOCOLATE CHIP COOKIES

CHOCOLATE ZUCCHINI BREAD

NEOPOLITAN COOKIES 36

NO-BAKE CINNAMON ROLLS Ingredients 2 Slices Bread 2 Tablespoons Butter 2 Tablespoons Cinnamon Sugar

Glaze 2 Tablespoons Powdered Sugar 1/8 Teaspoon Water or as needed

Directions 1. Cut the crusts off all the bread slices.

2. Using a rolling pin, flatten out the pieces of bread until nice and thin.

3. Spread a thin layer of butter on to the bread and sprinkle cinnamon sugar on top.

4. Starting on one side of the bread, roll the slice into a tight roll and then cut into 1 inch slices.

5. Turn on its side so you can see the cinnamon sugar spiral on top.

6. In a separate bowl mix together powdered sugar and water until you have your desired consistency.

7. Pour the glaze on top of the bread and enjoy!

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Brown Butter Chococlate Chip Cookies 2 1/4 Cup All-Purpose Flour

2 Sticks Butter

1/2 Teaspoon Salt

1 1/2 Cups Brown Sugar 1/4 Cup Granulated Sugar 2 Eggs

1 Tablespoon Vanilla

Directions 1. To make brown butter: melt 1 cup of butter in a pan on medium heat until little brown bits appear and the butter starts to turn golden.

2. Pour into a bowl and set aside for 15 minutes.

3. Mix butter and sugar together in

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1 1/2 Cups Chocolate Chips

1 Teaspoon Baking Soda

4.Mix the flour, salt, and baking soda in a separate bowl.

5. Add the dry ingredients into the wet ingredients a little bit at a time.

6. Add in the chocolate chips and mix.

7. Shape into balls and sprinkle with salt on top.

8. Chill in the refrigerator for 2 hours and

mixing bowl and add in the eggs and

then bake at 350 degrees for 10 to 11

vanilla until well combined.

minutes.

Chocolate Zucchini Bread Ingredients 1 Cup All-Purpose Flour 1/2 Cup Dutch Process Cocoa 1 Teaspoon Baking Soda 1/2 Teaspoon Sea Salt 2 Large Eggs 1/4 Cup Melted Butter

1/4 Cup Canola Oil 3/4 Cup Light Brown Sugar 1 Teaspoon Vanilla Extract 1 1/2 Cups Shredded Zucchini 1 Cup Semi-Sweet Chocolate Chips

Directions 1. Preheat oven to 350 degrees.

2. Grease pan with nonstick cooking spray and set aside.

3. In a medium bowl whisk together flour, cocoa powder, baking soda and salt.

4. In a large bowl add eggs, melted butter, oil, vanilla extract and brown sugar and stir until smooth.

5. Sir the dry ingredients into the wet ingredients until just combined.

6. Stir in the shredded zucchini and 3/4 cup of chocolate chips until just combined as well.

7. Pour batter into the prepared pans and sprinkle with the remaining 1/4 cup chocolate chips.

8. Bake for 50-60 minutes or until a toothpick comes out clean.

9. Let bread cool for 15 minutes and then carefully remove from the pan.

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Neapolitan Cookies Ingredients 2 Sticks Butter 1 3/4 Cup Granulated Sugar 1 Egg + 1 Egg Yolk 2 Teaspoons Vanilla Extract 3/4 Teaspoon Salt 3/4 Teaspoon Baking Soda

2 1/2 Cups + 1 Tablespoon AllPurpose Flour 2 Tablespoons Cocoa Powder 3 Tablespoons Freeze Dried Strawberries or Rasberry Powder 1 Tablespoon Strawberry/ Raspberry Emulsion or Extract

Directions 1. Cream together butter and sugar.

2. Add egg, egg yolk and vanilla extract.

3. Scrape down sides of mixing bowl and mix everything until incorporated.

4. Add your flour until the dough is formed and split into 3 equal groups.

5. Leave the first third alone for the vanilla portion.

6. In the second third add the cocoa powder.

7. In the third third add the powder and emulsion.

8. To assemble the cookie, take a pinch of each dough and roll into a ball.

9. Roll the three balls together (being careful not to mix the colors).

10. Place on a cookie sheet and bake at 350 degrees for 10 to 11 min. *Optional: Melt Strawberry Ice Cream Cone Hershey Kisses in the microwave for 30 second intervals. Once melted dip the bottom of the cookies in it and place onto a silpat mat. Place tray in the freezer for 10 min or until chocolate sets. Then peel cookies off and transfer to serving plate. *

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Bonus Recipe: Camp Ruach Strawberry Layered Dessert

Ingredients 4 Cups Graham Cracker, Oreo, and Marshmallow Crumbs 1.5 Containers Whipped Cream 1/2 Container Sliced Strawberries 2 Cups Strawberries (Macerated with Lemon and Sugar) 1/2 Bag Melted White Chocolate Wafers

Its been a pleasure cooking with you!

Enjoy my ode to camp recipe.

Love, Jessica Rolon-Banker

Directions 1. Place half of the graham cracker, oreo, and marshmallow crumb mix onto the bottom of a pan.

2. Line edges of pan with sliced strawberries and mix 1/2 container of whipped cream with 5 large spoonful's of macerated strawberries.

3. Spread half the strawberry cream mix over crumb mixture and top with the other half of the regular whipped cream container and spread out.

4. Sprinkle the rest of the crumb mixture on top and then finish with the rest of the whipped cream and strawberry mix.

5. Drizzle some white chocolate on top to complete the dessert!

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JCC CAMP RUACH SUMMER 2022 HOW SWEET IT IS: CAMP COOKING RECIPES

COOKING SPECIALIST: JESSICA ROLON-BANKER BOOK CREATED ON CANVA BY ANISA DOUGLAS