Camp Nubar Baking Class
Chocolate Chip cookies
pate a choux
puff pastry dough
HI RATIO chocolate cake
grapefruit poppyseed doughnuts
rice crispy treats
base ice cream
ice cream sandwich cookie
lemon blueberry or strawberry bread
vanilla ice cream
foccaciaa) 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
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.
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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!