Summer Camp

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Kids Cooking Camp

Summer Camp Dates 2017

June 19 – 23

July 10 – 14

July 24 – 28

July 31 – August 4

Time 1 pm – 4 pm

Price per student $225.00 discount for siblings

Gypsy Soup is offering hands on cooking camp for children and young adults. Under the guidance of Stacey, the kids are encouraged and inspired to explore cooking, kitchen safety, sanitation, and nutrition in fun ways. Basic knife skills and fundamental cooking techniques are developed through the series. For more details on her classes or to sign up email; stacey@gypsysoup.com

gypsysoupco@gmail.com

www.gypsysoup.wordpress.com

Crepes

Stuffed Crepes

 

3 eggs

3 Tablespoons butter

⅔ cups milk

⅔ cup water

1 cup flour

 

  • Make a smooth blend of water, milk, and flour
  • Whisk in the eggs and melted butter
  • Let rest 10 minutes
  • Heat pan
  • Grease pan, Pour a ladle of batter and tip pan to coat the bottom
  • Cook 1 ½ minutes
  • Flip and cook 1 to 2 minutes
  • Set onto wax paper
  • Fill with ice cream
  • Sprinkle with cinnamon and brown sugar

 

Other fillings

Ham & Cheese

Asparagus & Tomato

Chicken & Cheddar

Apples & Creme

Strawberries & Chocolate

Linguine & Clams with Roasted Asparagus

Linguine & Clams with Roasted Asparagus

1/ 2 lb linguine, cooked according to package

12 little neck clams

¼ cup olive oil

½ cup clam juice

3 cloves garlic

1 Tablespoon salt

1 teaspoon crushed red pepper

1 lb Asparagus

2 carrots, sliced into matchsticks

8 ounces Cherry tomatoes

4 ounces Feta Cheese

Salt & pepper, olive oil

  1. On a foiled baking sheet, place asparagus, tomatoes, and carrots
  2. Drizzle with oil,salt & pepper, roasting in oven at 400 for 30 minutes
  3. Remove from oven, add feta
  4. Meanwhile, in a medium pot boil water, steam clams 7 – 8 minutes
  5. In a skillet, heat ¼ cup olive
  6. Sauté garlic and salt and red pepper 3 minutes
  7. Add clam juice and clams
  8. Toss linguine in the skillet
  9. On a Platter pour the Pasta & Clams
  10. Arrange veggies around the Platter

Applesauce Molasses Cake

1 cup sugar

5 Tablespoons soft butter

⅓ cup brown sugar

2 eggs

2 cups flour
¾ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg

Dash of allspice
1 cup applesauce

3 Tablespoons molasses

3 granny smith apples, sliced thin sprinkle with brown sugar

  1. Beat butter with white sugar
  2. Add eggs,  beat 4 minutes
  3. Add brown sugar,  beat until smooth
  4. In medium Bowl mix all dry ingredients
  5. Stir molasses into applesauce
  6. Alternate adding flour & applesauce to the batter
  7. Fold in sliced apples
  8. Pour into greased and floured bundt pan
  9. Bake at 350 for 25 minutes

Topping

5 cups confectioners sugar

8 Tablespoons butter

3 Tablespoons milk

4 tablespoons molasses

  1. Beat butter and sugar
  2. Add 3 Tablespoons milk
  3. Whip until smooth
  4. Beat in molasses

Or – top with caramel pecan sauce

Applesauce Molasses Cake

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The Flavors of Fall !  Homemade Applesauce has so many uses .  This is an old fashioned version of a great cake you can enjoy anytime – even for breakfast .

The Topping is where you get to play with your food. I used a molasses butter cream , as well as a caramel pecan sauce . Ice Cream definitely works best – butter rum or maple.

Recipe is under desserts .

 

Churros Cups with Lime Cilantro Ice Cream

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These Churros Cups can be filled with a variety of treasures. Chocolate ice cream topped with expresso powder, mango ice cream sprinkled with cayenne pepper

Pipe the pastry around the bottom of an upside-down muffin tin. Freeze,  then remove & fry individual cups in oil Sprinkle with cinnamon sugar .

The full recipe is under Desserts

 

 

 

 

 

Snap & Crunch Crisps

Gypsy Soup

2nd crisps

Perfect way to replenish the salt intake! These satisfy that late night crunchy, salty crave and are healthy for you. That’s right, surprise ingredient is zucchini ! Finding lots of ways to use this summertime hero.
I’ve blogged previously about having been in The Drum & Bugle Corps, and after a long parade how our favorite treat was those giant deli dill pickles. Being out in the heat, plus outdoor activities will drain you of nutrients. Our chaperones always carried salt tablets and water, wise!
They were also wise in allowing us to explore all kinds of adventures when we were on the road. It built character, it instilled in us an appreciation for other cultures and tolerance….And we discovered the many uses for peanut butter. That’s a story best left for another time, back to the many uses of zucchini;

grated

After you grate the zucchini, set it in a strainer…

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