Teen Basics Culinary – Day Five
Our last day of Camp was desserts which were chosen by the students on the first day of camp. There were some interesting requests, most of which we were able to do. Two students put down vegetables on the dessert list. Not knowing whether someone was just trying to be funny or really meant it, I decided to accommodate them. Two of the desserts that we made were Carrot Cookies and Zucchini Muffins with Cream Cheese frosting.
Two other requests were Cheesecake and Key Lime Pie. I combined the two and the students made Key Lime Cheesecake. These were made in mini-tart pans that the students were able to take home. Another request was for Pie; no particular kind of pie, but just pie. I provided Peaches and Apples for the Pies and we made half and half. Half were French Apple Pies with a streusel topping and the other half were Peach Pies with a double crust.
The two favorites of the day were the Chocolate Lava Cake and Strawberry Shortcake. The Chocolate Lava Cake had a molten interior and if you like chocolate, you certainly like these. These were made in individual disposable custard tins so that they could be brought home, if so desired. No one was able to wait long enough to take them home and they were all eaten in class. Of course, they are better when they are warm and the chocolate is molten, so the students made the right choice. Of course this way, they didn’t have to share the Chocolate Lava Cakes with eager siblings.
The Strawberry Shortcake was made with an actual ‘shortcake’. That is, sweetened biscuit dough. Some of the students had never made whipped cream before and they were amazed that you could whip up cream to that wonderful consistency that whipped cream is. The students did end up taking home their Apple or Peach Pie along with Carrot Cookies and their Zucchini Muffins. A few actually had not eaten the Key Lime Cheesecake and were able to take those home as well.
All in all, it was a very sweet ending to a wonderful week of learning the basics of cooking and of being able to apply their new skills. Each of the students ended up the week with a binder packed with recipes that were used in class along with a packet of Basic Information that included Safety Guidelines, Abbreviations and Equivalents, Cooking Terms and a list of Basic Equipment needed. Unfortunately, we didn’t manage to take any pictures for this class so none will be posted. For some photos of our baking camp though, you can go to our Flicker Link and there will be many up there.