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Camp Nubar Baking Class


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Camp Nubar Baking Class
36 Recipes
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Cookbook Recipes
Cookbook Recipe
Chocolate Chip cookies
 
Cookbook Recipe
Biscuits
 
Cookbook Recipe
butter cookies
 
Cookbook Recipe
buttercream
 
Cookbook Recipe
pate a choux
 
Cookbook Recipe
pie crust
 
Cookbook Recipe
puff pastry dough
 
Cookbook Recipe
scones
 
Cookbook Recipe
sugar cookies
 
Cookbook Recipe
soft rolls
 
Cookbook Recipe
foccacia
 
Cookbook Recipe
pita bread
 
Cookbook Recipe
carrot cake
 
Cookbook Recipe
HI RATIO chocolate cake
 
Cookbook Recipe
souflee
 
Cookbook Recipe
marshmallows
 
Cookbook Recipe
bagels
 
Cookbook Recipe
conchas
 
Cookbook Recipe
concha topping
 
Cookbook Recipe
grapefruit poppyseed doughnuts
 
Cookbook Recipe
rugelach
 
Cookbook Recipe
rice crispy treats
 
Cookbook Recipe
base ice cream
 
Cookbook Recipe
sorbet syrup
 
Cookbook Recipe
ice cream sandwich cookie
 
Cookbook Recipe
brownies
 
Cookbook Recipe
pate sucree
 
Cookbook Recipe
pastry cream
 
Cookbook Recipe
cornbread
 
Cookbook Recipe
simit
 
Cookbook Recipe
banana bread
 
Cookbook Recipe
lemon blueberry or strawberry bread
 
Cookbook Recipe
Chocolate Mousse
 
Cookbook Recipe
Lemon Curd
 
Cookbook Recipe
Financier
 
Cookbook Recipe
vanilla ice cream
 
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Cookbook Recipe
Chocolate Chip cookies

Cookbook Recipe
Biscuits

Cookbook Recipe
butter cookies

Cookbook Recipe
buttercream

Cookbook Recipe
pate a choux
fondant Fondant 1# Chocolate, melted 4 oz Simple Syrup 1 ½ oz Corn Syrup 1 ½ oz

Cookbook Recipe
pie crust

Cookbook Recipe
puff pastry dough

Cookbook Recipe
scones

Cookbook Recipe
sugar cookies

Cookbook Recipe
soft rolls

Cookbook Recipe
foccacia
a) Sun-dried tomatoes 8 oz b) Basil 3 bunch c) Roasted Garlic 5 heads d) Grated Asiago 16 oz e) Pitted Kalamative Olives 10 oz f) Yellow Onion 2 # 8 oz g) Fresh Herbs parsley, sage, rosemary, thyme

Cookbook Recipe
pita bread

Cookbook Recipe
carrot cake

Cookbook Recipe
HI RATIO chocolate cake

Cookbook Recipe
souflee
●For a cheese souffle, use 120g of grated cheese and season well with salt and fresh ground pepper to taste. ●Chef recommends using 60g of grated parmesan cheese and 60g of grated gruyere cheese. ●When making cheese souffles, butter the ramekins and coat well with bread flour or bread crumbs ●Also, when preparing cheese souffles, add 1 tsp of egg white powder in the beginning of the meringue to help stabilize it. Whip to medium peak and do not add any sugar, this is a savory souffle.

Cookbook Recipe
marshmallows

Cookbook Recipe
bagels

Cookbook Recipe
conchas

Cookbook Recipe
concha topping

Cookbook Recipe
grapefruit poppyseed doughnuts

Cookbook Recipe
rugelach

Cookbook Recipe
rice crispy treats

Cookbook Recipe
base ice cream

Cookbook Recipe
sorbet syrup
Apricot purée 30 oz. Sorbet syrup 11 oz. Lemon juice ¾ oz. basic fruit recipe

Cookbook Recipe
ice cream sandwich cookie

Cookbook Recipe
brownies

Cookbook Recipe
pate sucree

Cookbook Recipe
pastry cream

Cookbook Recipe
cornbread

Cookbook Recipe
simit

Cookbook Recipe
banana bread

Cookbook Recipe
lemon blueberry or strawberry bread

Cookbook Recipe
Chocolate Mousse

Cookbook Recipe
Lemon Curd

Cookbook Recipe
Financier

Cookbook Recipe
vanilla ice cream

Filter By:                                          

Chocolate Chip cookies


Biscuits


butter cookies


buttercream


pate a choux
fondant Fondant 1# Chocolate, melted 4 oz Simple Syrup 1 ½ oz Corn Syrup 1 ½ oz


pie crust


puff pastry dough


scones


sugar cookies


soft rolls


foccacia
a) Sun-dried tomatoes 8 oz b) Basil 3 bunch c) Roasted Garlic 5 heads d) Grated Asiago 16 oz e) Pitted Kalamative Olives 10 oz f) Yellow Onion 2 # 8 oz g) Fresh Herbs parsley, sage, rosemary, thyme


pita bread


carrot cake


HI RATIO chocolate cake


souflee
●For a cheese souffle, use 120g of grated cheese and season well with salt and fresh ground pepper to taste. ●Chef recommends using 60g of grated parmesan cheese and 60g of grated gruyere cheese. ●When making cheese souffles, butter the ramekins and coat well with bread flour or bread crumbs ●Also, when preparing cheese souffles, add 1 tsp of egg white powder in the beginning of the meringue to help stabilize it. Whip to medium peak and do not add any sugar, this is a savory souffle.


marshmallows


bagels


conchas


concha topping


grapefruit poppyseed doughnuts


rugelach


rice crispy treats


base ice cream


sorbet syrup
Apricot purée 30 oz. Sorbet syrup 11 oz. Lemon juice ¾ oz. basic fruit recipe


ice cream sandwich cookie


brownies


pate sucree


pastry cream


cornbread


banana bread


lemon blueberry or strawberry bread


Chocolate Mousse


Lemon Curd


Financier


vanilla ice cream


This will be used for my baking class taught at the summer camp i will be working at this summer. Simple and fun recipes for kids 8-15!
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Cookbook Recipe
Camp Nubar Baking Class

FREE

This will be used for my baking class taught at the summer camp i will be working at this summer. Simple and fun recipes for kids 8-15!