Hands-on Junior Chefs' Baking Camp (grades 4-6) (Monday-Friday 9:00-11:30AM)

Young chefs will have a substantial repertoire of go-to recipes after this fun week of baking with Zebbie Borland. This instructive camp will build a foundation for several different baking techniques and skills. We'll kick off Monday with the introductory level technique of quick breads. Tuesday we'll focus on the basic properties of yeast. Wednesday will be a fun day of measuring, mixing, and baking homemade cookies and dessert bars. Thursday students will learn the craft of cake baking. And Friday we'll cover pie pastry. All recipes will be made from scratch referencing the book: The Complete Baking Book for Young Chefs, from America's Test Kitchen. 

Menu for the Week

Monday: Crumb Cake, Berry Scones, Zucchini Bread

Tuesday: Yeast Bread 101, Roman-Style Focaccia, Corn, Tomato, & Bacon Galette

Wednesday: Glazed Sugar Cookies, Cheesecake Bars, Jam Thumbprint Cookies

Thursday: Chocolate Cupcakes with Chocolate Frosting, Carrot Sheet Cake with Cream Cheese Frosting, Yellow Layer Cake with Strawberry Frosting

Friday: Apple Crisp, Pumpkin Pie, Cookies & Ice Cream Pie.