Cookbook of Eluetheria

Cookbook of Eleutheria

Lake Beauty Bible Camp Summer Staff Cookbook Volume I

Summer 2010

Cookbook of Eleutheria: Lake Beauty Bible Camp Summer Staff Cookbook Volume I, Summer 2010 All recipes cut down by Michelle Johnson Designed & edited by Cole Gerald Johnson

August 16, 2010 Dear 2010 LBBC camp family,

I just want to say what a pleasure it was to serve with you this summer at LBBC. God did some amazing things this summer, and he used each one of us!

Hope you enjoy the cookbook. All the recipes were cut down from the giant recipes, so who knows if they will work the same way. Give them a try and let me know if they work.

The only rule about cooking from this cookbook is when you make something from it, you have to give Rachel or I a call and tell us how life is going (and if the recipe worked). Hope the recipes can remind you of our great summer at LBBC.

Can’t wait to hear how God used each one of you in this next year!

Miss you all already!

Your Sister in Christ, Kitchen Smack Michelle :)

Michelle- 320-360-1786 Rachel- 507-399-4342

Table of Contents:

Breakfast Foods 1 Miscellaneous Foods 5 Desserts: Bars 7 Desserts: Brownies & Cakes 11

Desserts: Cookies 16

1

Breakfast Foods

2

Baked Oatmeal

4 eggs 2 cups milk 2/3 cup oil 1 1/4 cups brown sugar 1 1/4 T baking powder 1/2 T salt 5 cups oatmeal 1 t cinnamon

Combine eggs, milk, and oil together. Mix remaining ingredients, add milk mixture and stir well divide into shallow full pans. Bake at 350 degrees for 25-35 minutes (top with be golden brown). Hold uncovered in warm (Holding) oven until serving time. Serve with a scoop of ice cream or cream.

Coffee Cake

1/4 Cup Oil 2 eggs 1 cup milk 3 cups flour 1 1/2 cups sugar 4 tsp baking powder 1 1/2 tsp salt 1/2 cup blueberries or apples Topping 1 cup brown sugar 1/4 cup flour 4 tsp cinnamon 1/4 cup softened butter

Mix dry ingredients, add oil, eggs, and milk, just until moistened. Lightly toss in blueberries or apples. Spread into well greased pans. Mix topping, sprinkle on top of batter. Bake in preheated 375 oven for 25 to 35 minutes.

Caramel Rolls

3

1 Quart very warm water 2 T yeast 1/2 cup sugar 1/2 T Salt 1/2 cup vegetable oil 6-7 cups flour

Mix cinnamon sugar as you like, I prefer it very heavy on cinnamon. Combine first 5 ingredients in mixing bowl.

Allow to blossom for 8-10 minutes until foamy. Add flour until dough “cleans the bowl,� this should be a medium soft dough. Cover dough, add yeast, let rise until doubled.

Caramel

1/2 cup butter 2 T corn syrup 1 cup brown sugar 2 T cream

Roll dough to even thickness, brush with melted butter, sprinkle with cinnamon sugar and roll. Pinch or paste end closed. Cut into 12-15 rolls. In sauce pan mix butter, corn syrup, brown sugar until melted add cream and bring just to boil. Pour in baking pan, arrange rolls let rise to top of pan.

Bake until golden brown, turn onto plate after 5-6 min . Enjoy!

Buttermilk Syrup 1 1/2 cups sugar 3/4 cup buttermilk 1/2 cup butter 2 T corn syrup 1 tsp baking soda 2 tsp vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

4

Banana Crumb Muffins 4 cups flour 2 1/2 tsp. baking soda 2 1/2 baking powder 1 1/3 tsp salt 8 bananas mashed 2 cups sugar 3 eggs 3/4 cups butter Topping 3/4 cup brown sugar 1/3 cup flour 1/3 tsp cinnamon 2 1/2 T butter

Preheat oven to 375 degrees. Lightly grease 25 muffin cups or line with muffin papers. In a large bowl, mix together flour, baking soda, baking powder, and salt. In another bowl, beat together bananas , sugar, eggs, and melted butter. Stir banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles course corn meal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes until toothpick inserted into center of a muffin comes out clean.

5

Miscellaneous Foods

6

Basic Bread Recipe

(20 Rolls) 1 2/3 cup water 2 1/2 t yeast 1/4 cup sugar 1t salt 1/4 cup Soy or Extra Virgin Olive Oil

Mix ingredients. Allow yeast to bloom. Add flour until the dough cleans the bowl. Let dough rise, punch it down, and form into golf ball sized balls or loaves, allow to rise, bake until golden brown at 350 degrees.

Change flavor of bread by adding herbs or vary oil used.

Fluffy Peanut Butter Frosting 1/2 cup butter 1 cup peanut butter 1/4 cup milk 1 3/4 confectioners’ sugar

Place the butter and peanut butter into a medium bowl and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Oreo Truffles

1 package Oreos (finely crushed) 1 package cream cheese softened 1 package almond bark

Combine Oreos and cream cheese and form into balls.

Let cool, then dip into melted almond bark.

Call Michelle with questions.

7

Desserts: Bars

8 Strawberry Rhubarb Bars Topping 2 1/4 cups rhubarb 2 1/4 cups strawberries 1 1/2 T lemon juice 3/4 cups sugar 3 T corn starch Crust 2 1/4 cups flour 2 1/4 cups oats 1 1/2 cups packed brown sugar 1 1/8 cups softened butter 1 1/4 t baking soda 3/8 t salt Drizzle 1 1/8 cups powdered sugar 1 T lemon juice

Preheat oven to 350째. Spray pan. Combine rhubarb, strawberries, and lemon juice in sauce pan. Cover and cook over medium heat, stirring occasionally, 8 to 10 minutes until fruit is tender. Combine sugar and corn starch in a small bowl, then mix with fruit mixture. Keep cooking, stirring constantly until mixture comes to a boil (1 min). Continue boiling until thickened( another minute). Remove from heat and set aside.

Combine all crust ingredients in a large bowl. Beat on slow until mixture is crumbly set aside about two cups for topping.

Press remaining mixture into bottom of sprayed pan, evenly.

Spread fruit for filling over crust and sprinkle with reserved crust mixture. Bake for 25-30 minutes or until golden brown .

Let cool and drizzle.

Sopapilla Cheesecake Bars

9

2 pkgs crescent rolls 3- 8 oz. pkgs cream cheese 1 1/2 cup sugar 1 1/2 t vanilla

Beat cream cheese, sugar, and vanilla. Grease a 9x13 pan.

Take one pkg of crescent rolls and press out into the bottom of greased pan. Spread above mixture on top.

Place 2nd pkg of slightly flattened crescent rolls on top of mixture. Melt 1 stick butter, ½ cup sugar, and 1 t cinnamon in microwave, then stir. Pour this over top with a spoon. Put in preheated 350° oven for 45-50 min. until brown. Test by a slight shake. When shaken recipe must be firm to be done.

(I rotated my pan a couple time during cooking). Let cool or serve slightly warm.

Magic Camp Bars

1 cup butter 1/2 tsp salt 3/4 lb graham cracker crumbs 2-14 oz. cans sweetened condensed milk.

3.4 lb semisweet chocolate chips 5 ounces coconut flakes 2 cups walnuts (optional)

Preheat oven to 350 degrees. Melt butter just until it becomes liquid. Mix graham cracker crumbs and salt, add to butter and mix until combined. Pat down to evenly cover the bottom of the pan. Pour a thin even layer of sweetened condensed milk over the entire crust. Evenly sprinkle half of the chocolate chips, coconut, nuts, and then the rest of the chocolate chips. Press the topping down into the condensed milk. Bake for 5 to 10 minutes or until the coconut turns golden and the milk starts to bubble and brown.

Cool completely before cutting. Serve chilled.

10

Pumpkin Bars

2 eggs 1 cups sugar 1/2 cup vegetable oil 3/4 cup pumpkin 1 cup flour 1/4 tsp salt 1/4 tsp nutmeg 1/4 tsp cloves 1 tsp baking powder 1/2 tsp. soda 1 tsp cinnamon 1/4 tsp ginger

Beat eggs sugar, oil until mixed. Add pumpkin, mix well. Mix all dry ingredients in a separate bowl. Slowly mix into egg mixture. Pour into greased pans. Bake at 350 degrees for 15 minutes. Let cool and ice.

Icing

1/4 cup softened butter 1/2 cup cream cheese 1 1/4 powdered sugar 1/2 tsp vanilla

Combine. You can figure it out :)

S'mores Bars

1 cup softened butter 1 cup peanut butter 1 cup sugar 1 cup brown sugar 3 cups flour 2 tsp. baking powder 2 tsp vanilla 1/2 tsp. salt 2 eggs

Mix dough and press half into a cookie sheet. Top with chocolate chips and mini marshmallows. Dot the top with the remaining dough trying to cover as good as you can, sealing the edges. Bake at 325 for 15 to 20 minutes. Fan on medium.

11

Desserts: Brownies & Cakes

12

Blondies

1 cup butter (softened) 1 1/2 cup brown sugar 3 eggs 1 1/2 cup flour 1 t vanilla 1 t baking powder 1/2 t salt 2 cups white chocolate chips

Cream butter, eggs, and brown sugar together well, then add flour, vanilla, baking powder, and salt. Finish with white chocolate chips. Divide on cooking sheets, smooth surface, bake at 325 for 20 minutes.

Oops. . . Brownies

3 lb brownie mix 1 1/4 cups butter, softened 1/3 cups hot water 14 oz. (1 1/4 cup) sweetened condensed milk 1 1/2 cups chocolate chips 3/4 cups peanut butter or butterscotch chips 4 cups mini marshmallows 6 oz vanilla wafers 1/4 cup caramel topping 1/2 cup dark chocolate topping

Place browning mix, butter and hot water in mixer bowl and mix. Press mixture into 9x13 greased pan. Bake at 350 degrees for 18 to 20 minutes. Pour sweetened condensed milk over hot brownie. Layer chocolate chips, peanut butter chips, and add mini marshmallows and crushed vanilla wafers over brownie. Drizzle caramel topping over brownie. Bake at 350 degrees for 12-14 minutes or until marshmallows begin to turn golden brown. Cool completely.

Drizzle with chocolate topping. Will be gooey.

13

Chocolate Crazy Cake 3 cups flour 2 cup sugar 1/2 cocoa 2 tsp. baking soda 1 tsp salt 2 T Vinegar 3/4 cup oil 2 cups water 2 tsp vanilla

Sift all dry ingredients into a bowl. Add vinegar, oil, vanilla and water. Mix until moistened and pour into 9x13 cake pan.

Bake 35 to 50 minutes at 325 degrees.

Icing

1 cup sugar 1/4 cup powdered chocolate 1/4 cup milk 1/4 cup softened not melted Tish of salt 1 tsp vanilla

Combine all ingredients except vanilla. Blend thoroughly, heat to boiling point boil, leave for 1 minute. Remove from heat and add vanilla. Beat until it is ready to spread.

Will thicken and be smooth.

14

Hoho Cake

9 ounce package of chocolate cake mix 1/3 cup flour 1 cup white sugar 1/2 cup margarine 1 cup shortening 1 1/4 cup milk 1/2 cup margarine 1 tsp vanilla extract 1 egg 1/2 T hot water 3 (1 ounce) squares unsweetened chocolate, melted 1 3/4 cup confectioner’s sugar

Prepare and bake cake as directed on the package for 9 x13 pan. Cool completely.

Combine flour and milk in saucepan. Cook stirring constantly until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture and beat well. Spread over cake. Refrigerate. In a small bowl, beat egg, then stir in vanilla, melted chocolate, hot water, confectioner’s sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.

15

Cheese Cake

1 1/2 lb. cream cheese 3 eggs 3/4 cup sugar 2 tsp vanilla 1/2 cup sour cream

Bring cream cheese to room temp. Cream ingredients together gently and put into a 10 inch spring-form pan lined with gra ham cracker crumb crust. Bake at 300 degrees for 40 minutes or until still glossy (the cake will finish setting up as it cools).

For key lime, add lime juice & decorate with thin lime slices, standing in whipped cream. For chocolate truffle, add unsweetened chocolate (melted).

Graham Cracker Crust 1/3 cup butter 1 1/2 cups crumbs graham 1/4 cups butter

Bake for 8 minutes at 375

16

Desserts: Cookies

Carmen (Ginger) Cookies

17

1/2 cup softened butter 1/2 cup shortening 1 1/3 cups sugar 1/3 cup molasses 2 eggs 3 cups flour 2 1/2 tsp baking soda 1/3 tsp cloves 1 1/2 tsp cinnamon 1 1/2 tsp ginger

Cream butter, shortening, and sugar. Mix in molasses, beat 2 to 3 minutes. Add eggs and mix well. In a separate bowl, mix dry ingredients and add to egg mixture. Form into balls and smush them in sanding sugar or normal sugar.

Bake at 300 for 10 to 12 minutes.

Makes 25 cookies.

Oatmeal Chocolate Chip Cookies 1 1/2 cup butter 2/3 cup shortening 1 1/3 cup brown sugar 1 1/3 cup sugar 2 tsp vanilla 4 eggs 4 1/2 cups flour 2 tsp baking soda 2 tsp salt 2 cups oatmeal 3 cups chocolate chips

Cream butter and shortening 2 minutes, add sugars and cream. Add vanilla and eggs. Beat for two more minutes.

Mix flour, soda, and salt. Gradually add to creamed mixture.

Blend in oatmeal and chips. Drop onto cookie sheets.

Flatten slightly. Bake at 325 degrees until golden brown.

Makes 50 cookies.

18

Giant Soft and Chewy Chocolate Chip Cookie 2 1/4 cups flour 1/2 teaspoon baking soda 1 cup unsalted butter (softened) 1/2 cup sugar 1 cup brown sugar 1 teaspoon salt 2 teaspoon pure vanilla extract 2 large eggs 2 cups semisweet or milk chocolate chips (about 12 ounces)

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars. Beat on medium speed until light and fluffy.

Reduce speed to low; add the salt, vanilla, and eggs.

Beat until well mixed (about 1 minute). Add flour mixture, mix until just combined. Stir in the chocolate chips.

Bake 3 cups of batter in a pan with a removable bottom or drop heaping tablespoon size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center (8 to 10 minutes). Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to wire rack and let cool completely. Enjoy :) Makes 1 big cookie or 36 smaller cookies.

19

Sugar Cookies

3/4 lb (1 1/2 cup) softened butter 1 1/2 cup shortening 3 cups sugar 1 T vanilla or lemon 4 eggs 6 3/4 cups flour 1 1/2 t baking soda 1 1/2 t salt 1 T cream of tartar

Cream butter and shortening together, add sugar mix until thoroughly blended. Beat for 3 minutes. Add eggs to butter mixture a few at a time and mix on medium speed until well mixed. Add vanilla. Combine all dry ingredients in separate bowl and blend thoroughly. Add to mixture and mix on low speed until blended. Drop onto greased pans or parchment paper. Slightly flatten with glass dipped in sugar or roll cookies in sugar. Bake at 350 for 8 to 10 minutes or until lightly browned. Turn cookie sheets halfway through baking.

May also roll in cinnamon and sugar.

Makes 50 cookies.

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