Snap 2015-08-21 at 09.40.21

The Camp Echo Lake Cooking Program was very popular for both campers and staff.  Throughout the summer, many requests were made for the recipes that were used so that the summer creations can be enjoyed throughout the year.  Rather than hand out individual recipes upon request, our Cooking Head Specialist promised to post the recipes to The Trail at the end of the summer.  These are the recipes used during the summer of 2015…


Chocolate Caramel Popcorn

½ cup unpopped popcorn

1 cup brown sugar

½ cup butter (1 stick)

¼ cup light corn syrup

1 teaspoon vanilla

1 teaspoon salt

½ teaspoon baking soda

1 cup chocolate chips

1 teaspoon shortening

In large glass bowl, combine sugar, butter, corn syrup, vanilla and salt.  Microwave 4 minutes, stir in baking soda.  Meanwhile, pop popcorn into large bowl.  Pour mixture over popcorn, stir to coat.  Put back into glass bowl, put back into microwave for 2 minutes.  Spread onto large baking sheet that has been lined with wax paper.  Melt chocolate and shortening in microwave for about 90 seconds.  Drizzle over popcorn.  Put back into refrigerator to allow chocolate to harden.



Sun Butter Chocolate Chip Granola Bars

2/3 cup light corn syrup

½ cup sun butter

¼ cup brown sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon salt

2 cups quick cook oats

2 cups crispy rice cereal

1 cup chocolate chips

Prepare an 8×8 inch baking pan by lining it with foil, leaving overhang, and spraying with cooking spray.  In a large glass bowl, combine corn syrup, sun butter and brown sugar.  Heat for one minute, stir to combine.  Heat for one more minute, stir to combine.  Add vanilla, cinnamon, salt, stir to combine.  Add oats, stir.  Add rice cereal, stir gently.  Add chocolate chips.  Pour mixture into prepared pan, pack it down firmly with spatula or hands.  Place pan in refrigerator for at least one hour.  Slice into bars.  Makes about 10.  For s’mores granola bars, add 1 cup mini marshmallows and 3-4 crushed graham crackers.




Taco Seasoning:

1 tablespoon chili powder

½ teaspoon onion powder

½ teaspoon garlic powder

1 ½ teaspoon cumin

½ teaspoon paprika

½ teaspoon oregano

½ teaspoon sugar

1 teaspoon salt

1 teaspoon pepper

Cook 1 pound ground beef until no longer pink.  Drain excess grease.  Stir in taco seasoning.  Line a baking sheet with foil.  Spread tortilla chips, dot with refried beans and ground beef, top with shredded cheese.  Broil until cheese is melted, about 5 minutes.  Top with salsa, olives, jalapenos.




2 sticks butter

2 cups sugar

2 teaspoons vanilla

4 eggs

¾ cup cocoa powder

1 cup flour

½ teaspoon baking powder

¼ teaspoon salt

Heat oven to 350 degrees.  Grease a 13×9 inch pan.  Melt butter in microwave, stir in sugar and vanilla.  Add eggs, one at a time.  Add cocoa.  Add flour, baking powder and salt.  Pour into pan.  Bake 30 minutes.



6 tablespoons butter, softened

6 tablespoons cocoa

2 tablespoons honey

1 teaspoon vanilla

2 cups powdered sugar

4 tablespoons milk

Combine butter, cocoa, honey and vanilla.  Add powdered sugar and milk.  Spread on cooled brownies.


Zucchini Bread

2 ½ cups flour

¾ teaspoon baking powder

¾ teaspoon baking soda

¾ teaspoon salt

¾ teaspoon cinnamon

3 eggs

1 cup sugar

2/3 cup oil

1 grated zucchini

Preheat oven to 350 degrees.  Grease an 8×8 inch baking pan.  Stir together flour, baking soda, baking powder, salt and cinnamon.  In a large bowl, beat eggs with sugar.  Gradually add oil.  Mix in zucchini.  Fold in flour mixture until evenly moistened, do not over mix.  Pour batter into prepared pan.  Bake for 45 minutes.




Chocolate Banana

4 bananas

½ cup chocolate syrup

3 cups milk

1 tray of ice cubes



1 cup frozen strawberries

1 cup frozen blueberries

1 cup watermelon

1 banana

2 cups cranberry juice



Cherry Lime Slushie

12 ounce bag of frozen cherries

4 cups lime seltzer

1 cup limeade concentrate

Tray of ice cubes



Chocolate Chip Cookies

2 ½ cups flour

½ teaspoon baking soda

¼ teaspoon salt

¾ cup butter, melted (1 ½ sticks)

1 cup brown sugar

½ cup sugar

1 tablespoon vanilla

1 egg

1 egg yolk

1 package chocolate chips (2 cups)

Preheat oven to 325 degrees.  Grease cookie sheets.  Stir together flour, baking soda, and salt.  In a separate bowl, combine butter, brown sugar and sugar.  Beat in vanilla, egg and egg yolk until light and creamy.  Mix in chocolate chips and then stir in dry ingredients.  Bake 15 minutes.

To make them chocolate chocolate chip, use 2 ¼ cups flour, 1/3 cup cocoa powder.




1 package of yeast

1 1/3 cup warm water

1 tablespoon sugar

½ teaspoon salt

4 cups flour

1 egg

1 tablespoon water

coarse salt

Preheat oven to 425 degrees.  Dissolve yeast in warm water.  Let stand for 5 minutes.  Add sugar, salt and flour.  Add more flour if too sticky.  Knead the dough until smooth.  Create pretzel shapes, or any shape you want, and put on greased cookie sheet.  Beat egg with water and brush each pretzel.  Sprinkle with salt.  Bake for 15 minutes.




2 cups flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups milk

2 eggs

¼ cup oil

Combine flour, sugar, baking powder, baking soda and salt.  In a separate bowl, combine milk, eggs and oil.  Add to dry ingredients.  We added sliced bananas, strawberries, blueberries and/or chocolate chips.


Dissolve 1 teaspoon cornstarch in 1/3 cup water.  Add ½ cup brown sugar and 2 tablespoons butter.  Microwave one minute, stir, microwave one more minute.



Macaroni and Cheese

4 tablespoons butter

½ cup flour

1 ½ teaspoon salt

4 cups milk

2 cups shredded cheese

4 cups elbow macaroni

For topping

½ cup bread crumbs

4 tablespoons butter

Cook macaroni.  Make a roux – melt butter in saucepan, blend in flour and salt, cook for one minute.  Gradually add milk, cook, stirring constantly until thickened.  Add cheese.  Stir in macaroni.  Pour into greased 9×12 casserole dish.  In frying pan, melt 4 tablespoons butter, add breadcrumbs, stir until golden brown.  Spinkle over top of macaroni.  Bake 20 minutes at 350 degrees.



Pumpkin Chocolate Chip Muffins

2 eggs

¾ cup sugar

1 cup pumpkin

¼ cup oil

1 cup chocolate chips

1 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon salt

Preheat oven to 400 degrees.  Combine eggs, sugar, pumpkin, oil and chocolate chips.  In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt.  Gradually add to egg mixture.  Makes 12.  Can be doubled.