Ramah Recipes

Recipes from guest chefs, staff and camper grandparents at Camp Ramah in Wisconsin and Ramah Day Camp Summer 2018 Recipes for a Great Summer Written by 2018 Campers

Recipe 1

Ingredients • 1 cup of ruach (excitement) on the bus ride • 1 tsp of an awesome Zimriyah (Song Festival) song • 2 cups of Yom Sport (Sports Day) fun • 3 cups of persistence on the ropes course • 1 amazing play • 1 super awesome aidah (age group) • the ability to try new things

Instructions 1. Stir together in a giant mixing bowl on the kikar!

Recipe 2

1. Get to know your cabin 2. Get to know your aidah 3. Meet your new best friends 4. Have a positive attitude 5. Enjoy!

Recipe 3 1. Find some awesome friends to hang out with. 2. Find fun activities to do. 3. Discover something new about someone else. 4. Mix it all together. 5. Enjoy! 6. Feel free to find your perfect balance.

2 Contents

Introduction 4 Breakfast 6 Breads 8 Appetizers 20 Soups and Sides 28 Main Dishes 32 Desserts 42

3 Camp Ramah in Wisconsin-Ramah Day Camp Introduction

חנוכה תשע"ט / Hanukkah 2018

We’re excited to share this new cookbook with the Ramah community! It includes favorite recipes contributed by grandparents of Ramah Day Camp and Camp Ramah in Wisconsin campers, by our Executive Chef Joe Pennington and by the 2018 staff leading the culinary programs at both camps.

At both Ramah Day Camp and Camp Ramah in Wisconsin our goal is to provide children and teens with a fun-filled summer within a nurturing community, enhanced by transformative experiences in Jewish living and personal development. We continue to offer new activities that help campers build their hearts, minds and physical life in a Jewish context. The blog post on the following page gives an inside look at how this unfolded at Camp Ramah in Wisconsin this past summer.

בתיאבון – !B’tayavon – Enjoy

Jacob Cytryn Adina Allen Lori Stark Executive Director Assistant Director Director Camp Ramah in Wisconsin Ramah Day Camp

4 Ramah Recipes Bringing our Traditions Together Through Food by Anna Glassman-Kaufman, Rosh Mitbachon (2018 Head of the Culinary Arts Program)

During the first Shabbat of the summer we reflected on the idea of inheritance, and what values or traditions we have each inherited from our families, friends, and communities. For me that value is the importance of food and cooking, and the ways that recipes and culinary traditions can bring a family together. Many of my favorite family memories have occurred while cooking together for holidays, exploring food markets around the world, and often spending every meal discussing what we will eat for the next one.

At camp, we spend about two hours every day sitting with our cabins at meals in the chadar ochel (dining hall). We have a chance to catch up on our days, spend time as a tzrif, sing songs as an aidah, and be together as an entire camp in one building. Meals bring the camp community together three times every single day. Food has always played that role in my life; food ties communities together, it starts conversations, it allows us to explore new cultures and share our own with new people.

I am so excited to be a part of bringing this value to Ramah Wisconsin summer in our new mitbachon (teaching kitchen). In the mitbachon, campers have the opportunity to learn basic cooking and baking skills to translate to new exciting recipes throughout and after the summer. In just the first week of camp with Garinim and Shoafim, we’ve already worked together to learn vegetable cutting techniques, make our own butter, mix and braid challah, and talk about the importance of cooking and baking in Jewish texts and tradition.

In each two-week unit throughout the summer, we will spend the first week learning the basics of a kitchen: how to follow a recipe, hold a knife, pair flavors, safely use all of the equipment in the mitbachon, and more. The second week will feature a guest chef from the Ramah community who will teach their specialty recipes to the campers. This week, we have the privilege to learn from Rabbi Alexander Davis, from Beth El in St. Louis Park, Minnesota who is teaching campers to make challah, potato borekas, and shakshuka.

In nearly every session I have taught so far, I have heard a camper say “my grandma makes this!” or “my dad taught me how to do this too!” Clearly food is a vital part of Jewish tradition and culture in so many of our families, and I am so excited to introduce the mitbachon this summer as a new anaf (activity) in camp to encourage campers to keep exploring Judaism through food!

Published in June 2018 on the Camp Ramah in Wisconsin blog.

5 Camp Ramah in Wisconsin-Ramah Day Camp Babi’s Famous Pancakes by Suzie Rosenhek Grandmother (Babi) of Cassie, Zachary, and Tessa Berman

Ingredients • 4 eggs • 1 cup cottage cheese • 3/4 cup yogurt • 1 tsp vanilla • 4 tbsp sugar • 3/4 cup flour • 1/3 cup milk

Instructions 1. Beat eggs and add all ingredients as listed. 2. Mix well. 3. Grease the skillet/fry pan with butter. 4. Drop mixture by tablespoon onto the hot skillet. 5. Flip pancakes and serve. 6. Makes approximately 42 pancakes 2 1/2-3 inches in diameter.

Tips • You can add 3-4 chocolate chips per pancake before fligging. • You may or may not sprinkle powdered sugar when serving.

6 Breakfast Papa Steve Feinberg’s French Toast by Steve and Judy Feinberg Grandparents of Mia, Gabe, Cydney, Aiden and Kira Feinberg

Ingredients • 2 eggs • ¼ tsp cinnamon • ¼ tsp nutmeg • 1 tsp vanilla • 1 tsp maple sugar granules or brown sugar • ½ cup half & half • Challah: 6 slices about ½ inch thick

Insructions 1. Melt butter in frying pan. 2. Dip each piece of challah into the egg mixture.Shake off excess. 3. Brown until each side is golden brown. 4. Serve with maple syrup, fresh berries and/or jam or jelly. 5. Enjoy.

7 Camp Ramah in Wisconsin-Ramah Day Camp Bagels by Judith Matthews Guest Chef and Grandmother of Ezra and Lily Matthews-Needelman From Better Than Store Bought by Helen Witte and Elizabeth Schneider Colchie

Ingredients • 2 cups warm water • 1 tsp sugar • 1 package active dry yeast • ½ cup gluten flour • 4-1/2 cups unbleached flour • 1 tbsp salt

Water Bath • 4 quarts water • 4 tbsp sugar • 2 tbsp salt

Instructions 1. In a small bowl, sprinkle yeast and sugar over 2 C warm water. 2. In a large bowl, combine gluten flour, 2 cups unbleached flour and salt. Add yeast mixture and mix well. Gradually stir in the rest of the flour. Knead the dough until smooth and shiny, adding a little dough as needed. 3. Place the dough in the bowl, cover and let rise for one hour. 4. Punch down the dough. Turn out onto a board and cut into 12 pieces. 5. Begin making bagel shapes. Roll each piece into a “snake” about 8 inches long. Moisten and overlap the ends; pinch them together firmly; the hole should be no smaller than 1-1/2 inches. Place the bagels on a dry towel, place

8 Breads Bagels another dry towel over the bagels and then a damp one over that and let them rise for about thirty minutes. 6. While the bagels are rising, preheat the oven to 425 degrees. 7. Make the water bath by combining the water with the sugar and salt in a large pot and bring to a simmer. When the bagels are ready, drop about three at a time into the simmering water. Cook the bagels for about 1 minute on each side. 8. Remove the bagels from the water bath using a slotted spoon, holding a towel under the spoon. Place the bagels on a large baking sheet covered with baking parchment and sprinkle them with sesame or poppy seeds, garlic bits, cooked onions or coarse salt, as desired. 9. Bake the bagels for about ten minutes and turn them over and bake for about 5 minutes, or until they are browned. 10. Cool the bagels on a rack.

9 Camp Ramah in Wisconsin-Ramah Day Camp Maggie’s Apple Challah by Judith Matthews Guest Chef and Grandmother of Ezra and Lily Matthews-Needelman

Ingredients • 2 envelopes active dry yeast or instant yeast (approximately 2 tablespoons) • 5 cups bread flour • 1 cup warm water • 3 large eggs • 1/3 cup vegetable oil, plus extra for oiling the pan and the topping • 2-1/2 teaspoons table salt • ½ cup sugar, plus extra for sprinkling • 4 good sized apples (for 4-1/2 cups cut up baking apples)

Mixing the yeast In a large bowl, whisk together the yeast and 1 cup of the flour, then whisk in the warm water. Let this mixture stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.

Mixing the dough Whisk the eggs, oil, salt, and sugar into the puffed yeast mixture until the eggs are well incorporated and the salt and sugar have dissolved. With a wooden spoon or your hands, stir in the remaining 4 cups flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until it is smooth and firm, no more than 10 minutes. If the dough is too firm to knead easily, add a tablespoon or two of water to it; if it seems too wet, add a few tablespoons of flour. The dough should feel smooth, soft, and only slightly sticky.

10 Breads

Fermenting the dough for the first time Place the dough in the bowl and cover it with plastic wrap. Let ferment for 1 hour, or until just slightly puffed. While the dough is finishing fermenting, prepare the apples.

Preparing the apples Peel, quarter, and core the apples. Cut each quarter lengthwise in half, and then cut into squarish chunks. If the apples begin to brown, toss them with a few drops of lemon juice and cover.

Rolling out the dough and adding the apples Sprinkle the dough and your work surface with flour and pull the dough out of the bowl. Cut the dough in half and keep one piece covered while you work with the other. Roll out the dough into a 14 to 16 inch square (about 1/8 inch thick). Scatter one cup of the apples over the center third of the dough, then fold up the bottom third to cover them. Press the dough into the apples to try to seal it around them. Scatter another heaping cup over the folded over apple portion of the dough and fold the top of the dough over it to create a very stuffed letter fold. Press down on the dough to try to push out any air pockets and to seal it around the apples. Roll the dough up from a short side into a chunky cylinder, push the dough into the bowl with the smooth side up, and cover it with plastic wrap. Repeat with other piece of dough and put it in a second bowl and cover. Let the dough ferment for about another hour, or until slightly risen and very soft.

Shaping and proofing the dough Oil two 9-inch round cake pans. Slip the dough into the pans smooth side up and cover well with plastic wrap. (The loaves can be refrigerated for up to 24 hours, which will only intensify their flavor). Let the loaves proof until they rise over the edges of the pans, about 30 minutes (or up to 1-1/2 hours if the loaves have been refrigerated). Preheat the oven to 350 degrees. (continued on next page)

11 Camp Ramah in Wisconsin-Ramah Day Camp Maggie’s Apple Challah (cont.) Baking the loaves When the loaves have risen and do not push back when gently pressed with your finger but remain indented, brush each one with a generous tablespoon of oil, then sprinkle them with a few tablespoons of sugar to form a sugary-oily crust. Bake in the lower third position for 45 to 55 minutes, until very well browned. Midway, switch the pans from front to back so that the breads bake evenly. When they are done, remove them from the oven, unmold them and let them cool on a rack.

12 Breads Challah by Rabbi Alexander Davis Guest Chef at Camp Ramah in Wisconsin

Ingredients • 2 cups water • Pinch of sugar or drop of honey • 2 packages (5 tsp) yeast • ½ cup vegetable oil • ½-¾ cup sugar • 4 eggs • 1 Tbsp salt (5 tsp kosher salt) • 8 cups all-purpose flour • Egg wash • Poppy/sesame seed

Instructions 1. Proof yeast in water with sugar or honey, 5 minutes. 2. Stir in oil, honey and eggs. Then mix in flour and salt. 3. Knead until smooth and elastic, 10 minutes. 4. Let rise, covered in an oiled bowl, 2 hours. 5. Separate challah and burn while oven is preheating. 6. Braid and place on baking sheet lined with parchment paper. 7. Let rise 45 minutes until double in bulk. 8. Brush with egg wash. Sprinkle with sesame or poppy seeds. 9. Bake in a pre-heated 350 oven 30 minutes. Rotate pan & brush with additional egg wash as necessary. Done when sounds hollow and is nicely browned.

Tips • You can make the dough and let it rise, refrigerated overnight. In the morning, shape and let rise. This rising will take around 1 1/2 hours.

13 Camp Ramah in Wisconsin-Ramah Day Camp Pita with a Pocket by Judith Matthews Guest Chef and Grandmother of Ezra and Lily Matthews-Needelman

Ingredients • 1-1/2 teaspoons instant yeast • about 7-1/2 cups bread flour • 2-3/4 cups warm water • 2-1/2 teaspoons sugar • 1 tablespoon plus 1 teaspoon table salt • 2 tablespoons vegetable oil

Mixing the Yeast Slurry In a large bowl, stir together the yeast and 3 cups of the flour, then mix in the warm water until smooth. Let the slurry stand uncovered for 10 to 20 minutes until it begins to ferment and puff up.

Mixing the Dough Beat the sugar, salt and oil into the yeast mixture until smooth. Add the remaining 4-1/2 cups of flour all at once and mix well. The dough will become smooth. Knead the dough, being careful not to add more than a tablespoon or two of flour. The dough will be very soft, but sticky; that is ok. Knead the dough at least for five minutes.

Fermenting the Dough Place the dough in a large bowl and cover it with plastic wrap and let it ferment until it has doubled in bulk, about 1-1/2 hours depending on the temperature in the kitchen. (Or the dough can be refrigerated right after kneading for up to 24 hours until the next step.)

14 Breads

Rounding and Proofing the Dough Lightly oil two baking pans. Cut the dough into 10 large pieces and shape each piece into a ball (this is called rounding). Roll each ball very lightly in a little oil, place them in the pans and cover with plastic. Let proof for about an hour. Meanwhile preheat the oven to 550 degrees. (this is a very hot temperature.)

Shaping and Baking the Pitas On a very lightly floured surface, roll out the balls about into disks about ¼ inch thick and about 7-1/2 inches in diameter; try to roll them evenly. Bake for 3 or 4 minutes, until completely ballooned and a bit brown. They will become dry and hard if overbaked. Stack them and wrap them in a towel.

15 Camp Ramah in Wisconsin-Ramah Day Camp Baba Ganoush by Pam Pearl Grandmother of Mia, Eli & Noa Pearl

Ingredients 3 medium Italian eggplants (about 2 pounds total) 3 medium cloves of garlic, minced 2 tablespoons juice from 1 lemon, plus more as desired 3 tablespoons tahini 1/3 cup extra-virgin olive oil, plus more for serving 1/4 cup chopped fresh parsley leaves Kosher salt

Instructions 1. Broil the eggplant: Adjust rack to 6 inches below broiler element and preheat broiler to high. Cut the eggplant in half lengthwise and place eggplant cut side down on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and completely tender. Eggplants should be very, very tender when cooked. Test near the stem and bottom ends. If a toothpick or skewer meets any resistance, continue cooking. Remove from oven and gather up foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes. 2. Open foil package. Working one eggplant at a time, carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard. 3. Drain in a colander for an hour or transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out bowl. and return eggplant to bowl.

16 Appetizers

4. Add garlic and lemon juice to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add the tahini followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt and more lemon juice if desired. 5. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping. Baba ganoush can be stored in an airtight container in the refrigerator for up to four days. Let baba ganoush warm to room temperature before serving.

17 Camp Ramah in Wisconsin-Ramah Day Camp Simple Tortilla Pizzas “Tortizza” by Karen Nochimowski of Momma Chef www.mommachef.com and Guest Chef at Camp Ramah in Wisconsin

Prep time: 3 mins Cook time: 7 mins Total time: 10 mins Serves: 1 Tortizza

Ingredients • 1 TortillaLand Flour Tortilla • ¼ cup marinara sauce • ¼ cup shredded mozzarella cheese • Toppings (diced peppers and olives go great on these)

Instructions 1. Preheat oven to 400°. 2. Place the tortilla on a small pizza pan. 3. Spread sauce evenly over tortilla. 4. Sprinkle the cheese evenly over the top and add your toppings. 5. Bake in the oven until the cheese is melted and golden and the tortillas are crispy, about 7 minutes.

Tips • If you do not have a pizza pan you can place the tortilla directly on the middle oven rack. • Let the tortilla sit for a minute after taking it out of the oven.

18 Appetizers Best Butternut Chummus by Judith Matthews Guest Chef and Grandmother of Ezra and Lily Matthews-Needelman Adapted from Leah Koenig

Ingredients • 2 cups (one pound) butternut squash • 1/3 cup tahini • 1/3 cup extra-virgin olive oil • 1 15 ounce can of chickpeas, drained (reserve liquid) • 1 large garlic clove, coarsely chopped • Grated zest of 1 lemon • 3 Tablespoons fresh lemon juice • 1 teaspoon salt • ½ teaspoon smoked paprika • 1 teaspoon ground cumin • 1 teaspoon za’atar • 2 teaspoons olive oil for drizzling

Instructions 1. Preheat oven to 375 degrees. Cut squash in half from top to bottom and remove seeds. Put squash in a parchment lined baking sheet and place two halves, flat sides down. Cook for about 45 minutes, or until fork goes easily into squash. Scoop out squash with a fork and measure out 2 cups. 2. When squash has cooled down a bit, combine with the following foods into a food processor. Tahina, olive oil, drained chickpeas, garlic, lemon zest and juice, salt and paprika and cumin. Process all together , until a thick paste forms, scraping down the sides with a spatula with machine off. With the machine on, slowly pour in 1/3 cup of the chickpea liquid and and continue to process, for about 2 minutes, until mixture is wonderfully smooth and creamy. 3. Transfer to a plate, and drizzle with olive oil and za’atar.

19 Camp Ramah in Wisconsin-Ramah Day Camp Tomato Salsa by Anna Glassman-Kaufman Rosh Mitbachon (Head of the Teaching Kitchen) at Camp Ramah in Wisconsin, 2018

Ingredients • 3 large tomatoes (this recipe can also be made with red bell peppers if you don’t have tomatoes) • 1 yellow onion • 2 cloves garlic • 2 tbsp olive oil • 1 small bunch cilantro • 1 lime • Salt & pepper to taste

Instructions 1. Cut tomatoes in half and remove stem. 2. Cut onion in half, remove ends and skin. 3. Smash garlic cloves. 4. Heat up olive oil in deep pan on stove top. 5. Once hot, place onion, tomatoes and garlic in pan on high heat, to blacken but not cook through. 6. After about 4 minutes, remove from heat and place vegetables in food processor, adding lime juice, cilantro, salt and pepper. 7. Blend and enjoy!

20 Appetizers Panzanella by Anna Glassman-Kaufman Rosh Mitbachon (Head of the Teaching Kitchen) at Camp Ramah in Wisconsin, 2018

Ingredients • 1 loaf ciabatta • 2 cloves garlic • 2 large tomatoes, diced • 1 red onion, diced • 1 bunch basil • 6 oz fresh mozzarella, sliced or torn • 6 tablespoons extra virgin olive oil • 2 tablespoons red wine vinegar • Salt and pepper to taste

Instructions 1. Slice ciabatta into half, brush with olive oil, and toast in oven until crispy 2. As soon as ciabatta comes out of the oven, rub cloves of raw garlic on the pieces of bread. Then cut into cubes. 3. Toss ciabatta cubes, diced tomatoes, diced onion, chopped basil, and mozzarella with olive oil, vinegar, salt, and pepper. Let rest 5 minutes and enjoy!

21 Camp Ramah in Wisconsin-Ramah Day Camp Potato Boreakas by Rabbi Alexander Davis Guest Chef at Camp Ramah in Wisconsin

Makes 10

Ingredients • 1 box Puff Pastry (Kinneret, cut into ready-made squares) • 4 potatoes • 1 onion • 1 clove garlic • salt/pepper

Instructions 1. Peel potatoes. Boil until soft. 2. Sauté chopped onion and minced garlic until translucent. 3. Mash potato and onion/garlic. 4. Salt and pepper to taste. 5. Stuff and seal borekas. 6. Brush with egg wash and bake 20 minutes at 350 F.

22 Appetizers Cheese Boreakas by Rabbi Alexander Davis Guest Chef at Camp Ramah in Wisconsin

Makes 10

Ingredients • 1 box puff pastry (Kinneret, cut into ready-made squares) • 1 cup shredded jack, swiss or mozzarella cheese • ¾ C feta • 1 C mashed potatoes • 2 eggs • salt

Instructions 1. Combine last five inredients. 2. Stuff and seal borekas. 3. Brush with egg wash and bake 20 minutes at 350 F.

23 Camp Ramah in Wisconsin-Ramah Day Camp Nutty Sweet Potato Soup by Vicki Phillips Grandmother of Micah and Jeremy Plofsky

Ingredients • 1 Tbsp Canola oil • 1 Lg Onion, diced • 1 med red pepper, diced • 2 med carrots, diced • ½ tsp cayenne pepper • ½ tsp black pepper • 1 clove garlic, minced • 1 tsp ginger, peeled and grated • 1 Lg sweet potato, peeled and cubed • 6 cups veg or chicken broth • 1 (14.5 oz can diced tomatoes with juices • 2/3 cup creamy peanut butter • 2 tsp honey • 3 chopped scallions for garnish

Instructions 1. Heat oil in large soup pot over medium heat. 2. Add onions, bell pepper and carrots and cook stirring until soft, about 5 minutes. 3. Add cayenne, black pepper, garlic and ginger. Cook for 1 minute. 4. Stir in sweet potato, broth, and tomatoes and bring to a boil. 5. Reduce heat to medium low and simmer 20 minutes or until potatoes are tender. 6. Puree soup. 7. Add peanut butter and honey and stir until peanut butter melts. 8. Serve warm. Garnish with scallions.

24 Soups and Sides Matboucha (A Middle Eastern and Moroccan Cooked Salad) by Judith Matthews Guest Chef and Grandmother of Ezra and Lily Matthews-Needelman Adapted from Janna Gur

Ingredients • 5 ripe roma tomatoes • 8 assorted red and orange peppers • 10 garlic cloves, crushed • 1/2 cup vegetable oil • 1 Tablespoon paprika • A little cayenne pepper • 1 teaspoon salt • 1 pinch sugar • 1 Tablespoon tomato paste

Instructions 1. Using a sharp knife, cut a cross on the bottom of each tomato. Blanch the tomatoes briefly in boiling water, peel, halve and remove the seeds and chop coarsely. 2. Roast the peppers over an open flame or under a broiler. Cover with a towel and allow to cool. Peel and remove membranes and seeds. Chop coarsely. 3. Cook the tomatoes on moderately high heat for 5-10 minutes, until all the liquid evaporates. 4. Add the remaining ingredients except the tomato paste. Lower the heat and cook for about 2 hours, stirring occasionally. 5. Add the tomato paste and cook for another 20-30 minutes.

25 Camp Ramah in Wisconsin-Ramah Day Camp Vegetable Soup by Joyce Kamen Grandmother of Molly McElwee

Ingredients • 1 15oz. can canellini beans, drained and rinsed • 1 tbsp olive oil • 1/2 large onion, diced • 2 stalkes celerydiced • 1 small zucchini, diced • 1 cloved garlic, diced • Fresh thyme and sage 1 or 2 tbsp each (or dried one teaspoon • 32 ounces veggie broth or pareve chicken broth • 1 can diced tomatoes • 2 cups baby spinach leaves • salt and pepper to taste

Instructions 1. Mash 1/2 beans in bowl and set aside 2. Heat oil in large pot and add all the veggies. Stir and cook until tender. About 5 minutes. 3. Add broth, tomatoes with juice and bring to a boil. Add mashed and whole beans and spinach and cook about 3 minutes more.

Tips • May be served topped with cheese.

26 Soups and Sides Triple Ginger Butternut Squash Soup by Carol Stern Grandmother of Yonah Rubin

Ingredients • 2 butternut squash (about 1 3/4 pounds) • ½ head of garlic cloves, whole and peeled • 1 teaspoon olive oil plus enough to baste squash • 1 cup chopped onion • 3 tablespoons chopped crystallized ginger • 1 teaspoon ground ginger • 1 (1-inch) piece peeled grated fresh ginger • 2 (14 1/2-ounce) vegetable broth • Salt and white pepper, to taste

Instructions 1. Preheat oven to 350 degrees. 2. Cut squash in half and take out seeds. Baste squash with olive oil and put garlic cloves in the squash openings. Bake for about an hour or until soft to a fork. 3. Cool squash completely and peel off the skin. Cut squash into small chunks. 4. Heat oil and sauté onion on medium heat until soft. Add crystalized and fresh ginger and sauté a few minutes. 5. Add squash with roasted garlic and ground ginger and mix thoroughly. 6. Add broth and using a hand blender blend until smooth and the right consistency adding more broth, if needed. 7. Heat through and simmer for 30 minutes.

Tips • This freezes very well. You can bake squash ahead of time and freeze it separately until you are ready to make the soup.

27 Camp Ramah in Wisconsin-Ramah Day Camp Chef Joe’s Famous Salmon by Joe Pennington Foodservice Director/Executive Chef at Camp Ramah in Wisconsin

Ingredients • 1 lb of salmon • juice from one lemon • 2 Tbsp brown sugar • 4 tsp chili powder • 2 tsp grated lemon zest • 3/4 tsp ground cumin • 1/2 tsp salt • 1/4 tsp ground cinnamon

Instructions 1. Preheat oven to 350 F. 2. Squirt the juice from one lemon and a liberal sprinkle of salt onto the flesh of the fish. 3. Combine brown sugar, chili powder, lemon zest, cumin, salt and cinnamon in a small bowl for the rub. 4. Rub the spices on the fish. 5. Allow rub to set for 15-20 minutes before baking. 6. Bake at 350 F for 15-20 minutes. 7. Enjoy!!!

28 Main Dishes Panko Oven-Fried Chicken by Joe Pennington Foodservice Director/Executive Chef at Camp Ramah in Wisconsin

Ingredients • 4 skinless, boneless chicken breasts • salt and pepper to taste (we also use a little Lawrys Seasoning at camp) • 1/2 cup mayonnaise • 2 cups Panko Bread Crumbs

Instructions 1. Preheat the oven to 375 2. Season chicken breasts with salt and pepper and/or Lawrys Seasoning. 3. Coat chicken on all sides with mayonnaise, and roll in bread crumbs until coated. 4. Place coated breasts onto a greased baking sheet. 5. Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle and the juices run clear. Internal temperature should be 165 degrees Fahrenheit.

29 Camp Ramah in Wisconsin-Ramah Day Camp Pizza Potato by Carole Cohen Grandmother of Penelope Tocher

Ingredients • Idaho potato • Marinara sauce • pizza toppings • Mozzarella cheese - shredded

Instructions 1. Wash and bake the potato (poke holes in it so it doesn’t “explode” in the oven). 2. Cut the potato in half lengthwise. 3. Slightly mash each half potato in the skin. 4. Spread marinara sauce across each half potato. 5. Put toppings on (e.g. mushrooms, cut peppers, sliced onion, sliced olives). 6. Cover with cheese. 7. Return to oven to heat and melt cheese. 8. EAT and enjoy!.

30 Main Dishes Shakshuka by Guest Chef Rabbi Alexander Davis

Serves 4

Ingredients • 1 onion • 1 green pepper • 1 clove garlic • 3 tomatoes • 4 eggs • Oil • 1 tsp cumin • 1 tsp paprika • Salt/pepper

Instructions 1. Chop onion, pepper and tomatoes. 2. Mince garlic. 3. Saute onion. Then add pepper, garlic and finally tomato. 4. Let simmer until vegetables begin to soften, about 10 minutes. 5. Make four wells and add eggs into each. 6. Cover and simmer until eggs are done, about 5 minutes.

31 Camp Ramah in Wisconsin-Ramah Day Camp Noodle Kugel From Beverly and Dave Sufian Grandparents of camper Joseph Lior Murciano-Sufian

Ingredients • 12 oz. bag noodles • 8 oz. cottage cheese • 8 oz. sour cream • 3 eggs • ¾ sugar • 3 tbsp butter

Instructions 1. Boil noodles, strain and rinse. 2. Mix cottage cheese, sour cream, eggs and sugar together. 3. In a 13x9 pan melt butter and make sure sides of pan are greased. If there is too much butter in pan add it to the noodle mix. 4. Pour into pan and sprinkle with cinnamon/sugar mix. 5. Bake at 350 F until top and sides are brown, approximately 40 minutes.

Tips • You can make it day before and warm it on the day you plan to serve it. • It can also be served cold.

32 Main Dishes Corn Souffle From Beverly and Dave Sufian Grandparents of camper Joseph Lior Murciano-Sufian

Ingredients • 15 oz can whole kernel corn, undrained • 15 oz can cream style corn, undrained • 2 eggs, lightly beaten • 1 small box yellow corn muffin mix • 1 stick butter or margarine, melted

Instructions 1. Preheat oven to 350 F. 2. Mix all ingredients. 3. Pour into greased 2 quart casserole dish. 4. Bake for one hour.

Tips • You can use less butter depending on your preference or just use a little butter to grease the pan.

33 Camp Ramah in Wisconsin-Ramah Day Camp Blintz Souffle From Beverly and Dave Sufian Grandparents of camper Joseph Lior Murciano-Sufian

Ingredients • 12 blintzes (if frozen, thaw first; if you make it the night before it’s not necessary to thaw) • ¼ cup Melted butter • 5 eggs • 1 ½ cups sour cream • ¼ cup sugar • 1 TBSP vanilla • 1 TBSP orange juice • ½ tsp salt

Instructions 1. Place blintzes in a greased 13 x 9inch pyrex pan. 2. Mix remaining ingredients (you can use a blender or hand mixer). 3. Pour over blintzes. 4. Bake at 350 for 45minutes.

Tips • If you can fit more blintzes in the pan, that’s fine. • You can leave it in the refrigerator overnight before baking and then bake it in the morning or you can bake it right away.

34 Main Dishes Egg Souffle From Beverly and Dave Sufian Grandparents of camper Joseph Lior Murciano-Sufian

Ingredients • 10 eggs or egg beater equivalent • 1 lb. Shredded monterey jack cheese or 1 lb. of 1/3 fat reduced sharp cheddar • 1 can chopped green chilies (or more to taste) • Quartered artichoke hearts, mushrooms sliced or whatever else you want to put in it—you can use black olives, sliced broccoli flowers, etc. • 24 oz carton of 2% small curd cottage cheese • ½ c. flour • 1 tsp. baking powder • 1 stick melted margarine

Instructions 1. Beat eggs, if using real eggs. 2. Add remaining ingredients. 3. Bake in 3 quart greased casserole. 4. 15 minutes at 400°. 5. Reduce heat to 350° and bake for 30 minutes.

35 Camp Ramah in Wisconsin-Ramah Day Camp Chana Masala (Indian Chickpeas) by Judith Matthews Guest Chef and Grandmother of Ezra and Lily Matthews-Needelman

Ingredients • 3 Tablespoons. vegetable. oil • 2 teaspoons cumin seed • 1 medium onion, chopped • 1/4 teaspoon cinnamon. • 1/4 teaspoon nutmeg • 1/4 teaspoon ground cloves • 1 teaspoon ground coriander • 2 cloves garlic, minced • one piece of fresh ginger, about ½ inch square, peeled and chopped into small pieces • 1 Tablespoon. Tomato paste • 1 can chickpeas (15 ounces) • 1/2 tsp salt • 1/8 tsp cayenne • 1 tbsp lemon juice

Instructions 1. In a heavy 10 inch skillet, heat oil over a medium – high flame. When hot, put in the cumin seeds. As soon as they begin to darken, after about 10 to 20 seconds, add the chopped onions. They will sizzle. Stir and fry about 7 to 8 minutes until the onions begin to turn a golden brown 2. Turn heat to low and add cinnamon, nutmeg, cloves, and coriander. Mix. 3. Add the garlic and ginger, and saute the mixture for two to three minutes. 4. Add the tomato paste. 5. Open the chickpea can, and drain out most of the liquid, leaving about 2 Tablespoons. Pour the chickpea and the liquid into the skillet.

36 Main Dishes

6. Add salt, cayenne and lemon juice. Mix well, cover, and keep on a low flame. The chickpeas can cook from 10 to 30 minutes. 7. They can be served with flatbread, tomatoes and sliced onions. This dish can be served warm or cold.

37 Camp Ramah in Wisconsin-Ramah Day Camp 5 Minute Yummy Chocolate Bark

by Karen Nochimowski of Momma Chef www.mommachef.com and Guest Chef at Camp Ramah in Wisconsin

Prep time: 5 mins Total time: 5 mins Serves: 6

Ingredients • 1 cup (8 oz.) semi-sweet chocolate chips • 1 cup mini marshmallows • ⅓ cup raisins

Instructions 1. Spray a small disposable pan (9X13) with Pam. 2. Pour chocolate chips into a microwave safe bowl and microwave on high for 1:30 3. Mix and microwave for another 1:30 minute until all chocolate is melted. 4. Pour in marshmallows, stirring as you pour. 5. Then mix in the raisins and make sure all raisins and marshmallows are coated in chocolate. 6. Spread mixture into greased pan and refrigerate at least 30 minutes until set. 7. Break up the chocolate bark and enjoy!

38 Desserts Gooey--Delicious S’mores Brownies

by Karen Nochimowski of Momma Chef www.mommachef.com and Guest Chef at Camp Ramah in Wisconsin

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 14

Ingredients • 1 box Duncan Hines Dark Chocolate Fudge Brownies • ½ c. marshmallows • ⅓ c. dairy free chocolate chips • ½ c. vegetable or melted coconut oil • ⅓ c. water • 2 eggs

Instructions 1. Preheat oven to 350 degrees. 2. Mix all ingredients by hand until well blended. 3. Pour mixture into a greased 13”x9” pan and bake on the lowest rack of your oven for 20-22 minutes until toothpick comes out clean.

Tips • Instead of using a 13”X9” pan, you can bake the brownies in a muffin tin to make brownie cupcakes. Makes 12-14. • You can use any chocolate chips that your kids prefer.

39 Camp Ramah in Wisconsin-Ramah Day Camp The Easiest Cookie Pie Recipe

by Karen Nochimowski of Momma Chef www.mommachef.com and Guest Chef at Camp Ramah in Wisconsin

Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Serves: 8 slices

Ingredients • 1 cup all-purpose flour (you can substitute for whole wheat or gluten-free flour) • ¾ cup packed brown sugar • 2 large eggs • ¾ cup (1½ sticks) butter, softened or melted coconut oil. • 1 teaspoon vanilla extract • 1 cup semi-sweet or dark chocolate chips

Instructions 1. Preheat oven to 350° F. 2. Beat eggs in large mixer bowl on high speed for 1 minute or until foamy. Beat in flour, brown sugar, vanilla and softened butter. Stir in chocolate chips. 3. Pour into greased 9½ inch pie dish. 4. Bake 25 minutes or until toothpick comes out clean.

40 Desserts The Best 6-Ingredient Banana Bread

by Karen Nochimowski of Momma Chef www.mommachef.com and Guest Chef at Camp Ramah in Wisconsin

Prep time: 5 mins Cook time: 55 mins Total time: 1 hour Serves: 1 loaf

Ingredients • 2 c. whole wheat flour • 4 overripe bananas • ½ c. honey • 1 tsp. baking soda • 2 large eggs • ½ c. vegetable or melted coconut oil

Instructions 1. In a large mixing bowl, add all six ingredients above and blend with a hand mixer for three minutes. 2. Fill greased loaf pan. 3. Bake at 375° for 55 minutes or until a toothpick inserted near the center comes out clean.

Tips and Tricks • You can add ½ cup chocolate chips (my kids prefer semi- sweet). • The bread will stay fresh in an airtight container or Ziplock bag for two days. After that, put it in the refrigerator. • If refrigerated, put the bread in the microwave for 20 seconds to warm before serving.

41 Camp Ramah in Wisconsin-Ramah Day Camp Mandel Brot From Beverly and Dave Sufian Grandparents of camper Joseph Lior Murciano-Sufian

Ingredients • 4 eggs • 1 cup sugar • 1 cup cooking oil • 1 tsp vanilla • ½ tsp almond extract • 4 cups flour • 1 tsp baking powder • ½ cup chopped nuts • 1/8-1/4 cup orange juice • Cinnamon sugar mixture -1 cup sugar mixed with 1 tsp cinnamon

Instructions 1. Beat eggs, sugar, oil and the extracts until blended. 2. Measure out 2 cups of flour. Mix in the nuts and then add to the egg mixture and mix well. 3. Add some orange juice. Beat well. Then add the remaining 2 cups of flour. Beat well. 4. Refrigerate overnight –clean up the mess. 5. Next day make logs as long as the width of the cookie sheet. Place on greased cookie sheet. 6. Bake at 350 degrees for about 30 minutes. Keep checking the bottom to be sure it does not burn. 7. When brown on the bottom and the top remove from oven and slice immediately. If not it will harden and you wont be able to slice it. 8. Sprinkle with the cinnamon sugar mixture and then return to the oven and bake for 8-10 minutes or until lightly browned. 9. Freezes well

42 Desserts Cheesecake by Ruth Rosenwald Grandmother of Ariella Rosenwald

Ingredients • 8 oz. cream cheese • 8 oz ricotta cheese • 6 eggs • 1 cup sugar • 1 tea spoon vanilla • 2 tablespoons flour

Instructions 1. Separate the eggs. 2. Beat the egg white and add half the amount of sugar. 3. In a separate bowl, beat the egg yolks. 4. Add the remaining ingredients to the egg yolks and mix well. 5. Slowly add the egg yolk mixture to the egg white mixture. 6. Bake for 40 minutes at 350 F. 7. Beteavon!

43 Camp Ramah in Wisconsin-Ramah Day Camp Puppy Chow by Maia Salinger Rosh Bishul B'mitbach (Head of the Cooking Program) at Ramah Day Camp, 2018

Ingredients • 9 cups Chex cereal • 1 cup chocolate chips • 1 cup sunbutter • 1 1/2 cups powdered sugar

Instructions 1. Melt chocolate chips on the stove. 2. Add the sun butter to chocolate chips and stir. 3. Add mixture to Chex in another bowl and mix. 4. Add sugar and stir.

44 Desserts Rice Krispy Treats by Maia Salinger Rosh Bishul B'mitbach (Head of the Cooking Program) at Ramah Day Camp, 2018

Ingredients • 1 box Rice Krispy Cereal • 1 bag marshmallows • 1 tbsp butter

Instructions 1. Melt tablespoon butter and marshmallows in a sauce pan. 2. Add cereal until well coated. 3. Put it in a pan and let it cool.

45 Camp Ramah in Wisconsin-Ramah Day Camp Rugelach by Anna Glassman-Kaufman Rosh Mitbachon (Head of the Teaching Kitchen) at Camp Ramah in Wisconsin, 2018

Ingredients • 4 oz cream cheese • 4 oz cold butter • 1 cup all purpose flour • 1 pinch salt • 1/4 cup cinnamon • 1/4 sugar • 1/2 cup raisins

Instructions 1. Let the cream cheese and butter rest on the counter for 10 minutes, until slightly soft but still cool. 2. In a stand mixer with paddle attachment, combine cream cheese & butter for 1 minute on medium speed. 3. Add flour and salt, mix until just combined. 4. Wrap dough in plastic wrap and refrigerate for at least 2 hours. 5. Divide dough into 4 equal pieces, and roll each into a circle about 1/8 inch thick. Make sure to flour the table as the dough can be quite sticky. 6. Spread cinnamon sugar and raisins on the circle of dough. Then cut into 8 pieces like a pizza. 7. Roll up each piece starting from the large end, and place on parchment lined cookie sheet. 8. Bake for 10-15 min at 365 degrees.

46 Desserts Biscotti di Prato/Cantucci by Anna Glassman-Kaufman Rosh Mitbachon (Head of the Teaching Kitchen) at Camp Ramah in Wisconsin, 2018

Ingredients • 250g all purpose flour • 200g white sugar • 2 eggs • 1 yolk • 25g butter, melted • 4g baking powder • 4g salt • 50g whole almonds or chocolate chunks • 1 egg for egg wash • 2 tablespoons raw sugar

Instructions 1. Preheat oven to 350°. 2. In a medium bowl, combine flour, sugar, baking powder, and salt. 3. Add eggs and yolks. Stir to combine. 4. Slowly add melted butter, then almonds/chocolate. Use hands to combine if necessary, the dough will be slightly dry but should hold together. 5. Roll into two logs the length of your cookie sheet. Place each on parchment lined sheet, at least 3 inches apart. Egg wash and sprinkle with raw sugar. Bake for 20 minutes until firm. 6. Remove biscotti from the oven and let cool. 7. Cut each log into about 12 equal diagonal slices. Place each on its side back on the cookie sheet, and bake again for about 7 minutes. 8. Let cool and enjoy!

47 Camp Ramah in Wisconsin-Ramah Day Camp Toffee Bars From Lorelai, Reese, and Adley Lindon’s Omi D (Grandmother)

Ingredients • Graham crackers • 1 cup margarine • 1 cup brown sugar • 1 cup chopped walnuts • 1 (12 oz) pkg. chocolate chips

Instructions 1. Grease pan before lining with graham crackers. 2. Boil margarine, brown sugar & nuts for 2 minutes. 3. Pour sugar mixture over crackers. 4. Bake at 375 degrees. 5. Immediately pour chocolate chips over all & spread evenly. Slice while still hot. 6. Allow to cool. 7. Slice over again before putting in the refrigerator.

48 Desserts Raspberry-Lime Sherbert “Watermelon”

From Lorelai, Reese, and Adley’s Nanna. This recipe is a special recipe made during family gatherings at Nanna and Pappa’s Pool. Lorelai, Reese, and Adley love eating this dessert with all of their cousins!

Ingredients • 2 pints lime sherbet, slightly softened • 6 ounces miniature semi-sweet chocolate chips • 1/2 gallon raspberry sherbet, slightly softened

Instructions 1. Line a serving bowl with plastic wrap. Spoon lime sherbet into the bowl, smoothing it out to be 1/2 inch thick along the sides, making the watermelon rind. Place bowl in the freezer for 15 minutes. 2. Meanwhile, stir the chocolate chips evenly into the raspberry sherbet. Scoop the raspberry sherbet into the lime sherbet shell, smoothing off and leveling the top. Return bowl to the freezer. 3. To serve, invert the bowl onto a serving plate. Lift off bowl and remove plastic wrap. Freeze again for 1 hour if the sherbet is too soft. Slice pieces like a watermelon.

49 Camp Ramah in Wisconsin-Ramah Day Camp Beacon Hill Cookies by Reva Cohen Grandmother of Noa and Coby Maeir

Prep time: 30 minutes Cooking time: 10 minutes Yield: About 3 dozen

Ingredients • 1 cup semisweet chocolate chips • 2 large egg whites • 1 teaspoon distilled vinegar • Pinch salt • 1/2 cup sugar • 1/2 teaspoon pure vanilla extract • 3/4 cup chopped walnuts (optional)

Instructions 1. Heat oven to 350 degrees. Lightly grease baking sheets. Melt the chocolate and set aside to cool. 2. Beat egg whites, vinegar and salt in a large bowl with an electric mixer on high speed until foamy. Gradually add sugar and continue to beat until whites are thick and glossy. Stop the mixer and add the chocolate, vanilla and nuts. Fold in with a rubber spatula. 3. Drop batter by spoonfuls onto prepared baking sheet. Bake until set, about 10 minutes. Carefully transfer to a wire rack to cool. Although these are best the day they are made, they can be stored in an airtight container.

50 Desserts Toffee Bars by Leah Pickman Grandmother of Ariella Rosenwald

Ingredients • 1 cup brown Sugar • 1 cup shortensng • 1 ¾ cups flour • 1/8 tsp salt • 1 egg • 1 package chocolate chips • chopped nuts

Instructions 1. Cream all ingredients together. 2. Place on a cookie sheet and bake at 325 degrees F for 15 minutes. 3. Place chocolate chips on top of baked bars and place back in oven for 1 minute. 4. Spread chocolate chips on top. 5. Sprinkle chopped nuts on top. 6. Cut in square bars.

51 Camp Ramah in Wisconsin-Ramah Day Camp Carrot Mold by Leah Pickman Grandmother of Ariella Rosenwald

Ingredients • ½ cup brown sugar • Rind of 1 lemon • 1 cup Crisco • 1 egg • 1 cup grated carrots • 1 ¼ cup flour • ½ tsp baking powder • ½ tsp baking soda • 1 tbsp water • 1/2 tsp salt

Instructions 1. Preheat oven to 350 degrees F. 2. Cream water, salt, Crisco, sugar. 3. Add the rest of the ingredients in order given. 4. Mix and pour into greased mold. 5. Bake 40 minutes. Bake in pan for a moist carrot mold.

52 Desserts Israeli Chocolate Honey Cake by Leah Pickman Grandmother of Ariella Rosenwald

Ingredients • 2 ¾ cup flour, sifted • 2 ½ tsp baking powder • ½ tsp. soda • ½ tsp. salt • 2 tbsp. oil • 1 cup honey • 1 egg • ¾ cup orange juice • 1 tbsp orange rind • ¼ cup chopped nuts • 7 oz pkg sweet chocolate chips

Instructions 1. Blend wet ingredients. 2. Combine dry ingredients and half the nuts and chips and mix with wet. 3. Pour into greased pan and sprinkle remaining nuts and chips. Bake in 325 degree oven until done.

53 Camp Ramah in Wisconsin-Ramah Day Camp Kamish Bread by Leah Pickman Grandmother of Ariella Rosenwald

Ingredients • 3 eggs • 1 cup sugar • 1 cup oil • 1 tsp baking powder • 1 tsp vanilla • 1 cup ground walnuts • Pinch of salt • ¼ cup coconut (optional) • 3 cups flour (approx.)

Instructions 1. Beat eggs. 2. Add sugar, oil, salt and vanilla and beat well. 3. Fold in nuts and add sufficient flour to make stiff dough. 4. Shape into 3 rolls. 5. Bake at 325 degrees F for 25 minutes. 6. Slice and dip in cinnamon and sugar mixture. 7. Dry in very low oven (200 degrees F).

54 Desserts Apple Betty by Leah Pickman Grandmother of Ariella Rosenwald

Ingredients • 4 medium apples, sliced • 2 ¼ cups Brown sugar • 1 ½ cups flour • 1 ½ cups oatmeal • 2 ¼ tsp cinnamon • 2 ¼ tsp nutmeg • 1 cup margarine or butter, softened

Instructions 1. Blend ingredients well and sprinkle over sliced apples. 2. Bake at 375 degrees F until crisp and brown on top.

55 Camp Ramah in Wisconsin-Ramah Day Camp Nina’s Apple Crisp Recipe From Maureen Reister Grandmother of Mallory Reister

Ingredients • 5 Granny Smith apples • 1/2 cup sugar • 2 tsp cinnamon • 1 cup sugar • 1 cup flour • 1/2 tsp baking powder • 2 eggs • 1/2 cup butter

Instructions 1. Peel, core, and slice 5 Granny Smith apples and place in a greased deep baking dish. 2. Mix ½ cup sugar and 2 teaspoon of cinnamon and sprinkle over the apples. 3. Combine 1 cup of sugar, 1 cup of flour, ½ teaspoon of baking powder, and 2 eggs. Mix until thick and crumbly and spread over apples. 4. Melt ½ cup of butter and pour on top. 5. Bake at 350 degrees F for 45 minutes.

56 Desserts Pareve Chocolate Cake by Suzie Rosenhek Grandmother (Babi) of Cassie, Zachary, and Tessa Berman

Ingredients • 2 cups sugar • 1 3/4 cups flour • 3/4 cup cocoa • 1 1/2 tsp baking soda • 1 1/2 tsp baking powder • 1 tsp salt • 1 cup non dairy creamer (soy milk) • 1/2 cup oil • 2 tsp vanilla • 2 eggs • 1 cup boiling water

Instructions 1. Preheat oven to 350 degrees F. Grease and flour the pan of your choice: one 13 X 9 inch pan, two 8-inch round or square pans, Bundt pan or 2 loaf pans. 2. In a large mixing bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt, stirring until well blended. 3. Add soy milk, oil, vanilla and eggs; beat at medium speed with an electric mixer for 2 minutes, occasionally scraping down the sides of the bowl. 4. Fold in boiling water with a spoon or rubber spatula. Pour into prepared pan(s). 5. Bake for 25-50 minutes or until toothpick inserted in the center comes out clean. (The more shallow the baking pan, the less time it will take to bake.) 6. Drizzle the top with a mixture of icing sugar, cocoa and boiling water or powdered sugar.

57 Camp Ramah in Wisconsin-Ramah Day Camp Brownies (pareve) by Pam Pearl Grandmother of Mia, Eli & Noa Pearl

Ingredients • 1/2 cup vegetable oil • 1 cup white sugar • 1 teaspoon vanilla extract • 2 eggs • 1/2 cup all-purpose flour • 1/3 cup unsweetened cocoa powder • 1/4 teaspoon baking powder • 1/4 teaspoon salt • 1/2 cup chopped walnuts (optional)

Instructions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. 2. In a medium bowl, mix together the oil, sugar, and vanilla. 3. Beat in eggs. 4. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. 5. Stir in walnuts, if desired. 6. Spread the batter evenly into the prepared pan. 7. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. 8. Let cool on a wire rack before cutting into squares.

58 Desserts Easy Peasy Healthy and Delicious Cookie

by Pola Berman Grandmother of Cassie, Zachary, and Tessa Berman

Ingredients • 2 egg whites (lightly beaten by hand) • 1 cup sunflower seeds • 1 cup pumpkin seeds • ½ cup sesame seeds • ½ cup brown sugar • Handful cranberries and/or chocolate chips

Instructions 1. Mix ingredients together. 2. Place by teaspoon on parchment paper and bake at 325 F for 20 minutes. Wait 5 minutes. Freezes well.

59 Camp Ramah in Wisconsin-Ramah Day Camp Beirut Tahini Swirls (Sukkar bi Tahini) by Judith Matthews Guest Chef and Grandmother of Ezra and Lily Matthews-Needelman

Ingredients • ½ teaspoon active dry yeast • 1 cup lukewarm water • About 21/2 cups all purpose flour • 2 teaspoon sugar • 1 tablespoon olive oil • ½ teaspoon salt • Filling: ¾ cup tahini and ½ cup sugar

Instructions 1. In a medium bowl, dissolve the yeast in the warm water and let rest for at least five minutes. Stir in 1 cup of the flour, and then add the sugar and oil and salt. Add the rest of the flour mix well, and turn the dough out onto a slightly floured surface and knead for 5 minutes, or until smooth. 2. Cover the dough with plastic wrap and let rise for 2 to 3 hours, until doubled in volume. 3. Preheat the oven to 375 degrees and mix together the tahini and sugar and stir until smooth. Set aside. 4. Cut the dough into six pieces. Work with one at a time, keeping the rest covered. Flatten the dough on a lightly floured surface, and then roll out to a rectangle about 5 by 10 inches. Spread 2-1/2 tablespoons of the filling over the surface close to the edges. Roll up the rectangle from the long side into a cylinder which will stretch as you roll to about 20 inches. Anchor one end and coil the bread around itself, then tuck the end in. Flatten with the palm of your hand, put on a baking sheet and cover. Do the same with the other pieces of dough. If there is extra filling put it on top of the rolls. 5. Bake for 15 to 20 minutes until golden brown. Transfer to a rack to cool.

60 Desserts Super Moist and Easy Chocolate Cake by Bruce Golob and Jean Freeman Grandparents of Elijah and Gabriel Golob

Cake Ingredients Frosting Ingredients • 1 cup cake flour • 1 cup semisweet chocolate chips • 1 cup sugar • 1/4 cup canned evaporated milk • 1/2 cup baker’s cocoa • 2 tbsp butter (or canola oil) • 1 tsp baking soda • 1/2 tsp vanilla extract • 1 tsp baking powder • 1 cup powdered sugar • 1 cup hot water • 1/2 cup oil • 1 egg

Cake Instructions 1. Mix all ingredients together. 2. Place in a greased and floured cake pan and bake at 350 degrees. Makes one layer.

Frosting Instructions 1. Combine chocolate chips, milk, butter and vanilla in microwave-proof bowl. 2. Microwave on full power fo 30-40 seconds. 3. Remove and whisk until chocolate chips melt in and mixture is smooth. 4. Add powdered sugar and continue whisking. 5. Spread while warm. Makes enough for one layer.

61 Camp Ramah in Wisconsin-Ramah Day Camp Apple Cake Parisienne From The Copelovitch Family Kitchen Bobi Temah and Mark Copelovitch

Base Ingredients • ¼ lb of butter or pareve margarine, melted (1 stick) • 1 cup of granulated sugar • 2 extra large eggs , beaten • 2 cups all purpose flour • 2 tsp baking powder • 4-5 lbs cooking apples – I like a mix of firm, fall apples

Custard Ingredients • 1 cup granulated sugar • ¼ lb butter or pareve margarine, melted (1 stick) • 1 extra large egg • 1 tsp good quality vanilla

Instructions 1. To prepare the base, add sugar and beaten eggs to the first stick of melted butter. 2. Sift the flour and baking powder and add. 3. Use damp hands to press all these ingredients together and pat the mixture into the bottom and up the sides of a greased 9 inch springform pan. The mixture will be very sticky – do not add more flour. I use pareve cooking spray to grease the pan. 4. Cover the pan lightly with foil. 5. Peel, and slice the apples, keeping the slices as thin as possible. 6. Fill the pan up to the top, sprinkling each layer with a mix of cinnamon and sugar and trying to keep the layers in overlapping circles. Arrange the top layer of slices neatly. 7. Bake in a preheated oven at 350 degrees for 1hr to 1 hr to 1hr 30 min, watching not to burn the crust. Do not over bake. I normally find 1 hr is enough.

62 Desserts

Custard 1. Beat the ingredients together until well blended and pour the custard over the cake. 2. Bake for and additional 20 minutes or so. 3. Cool thoroughly and refrigerate overnight before serving. This cake serves 12 people.

63 בתיאבון! Enjoy!

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