Monday, August 7, 2017

Banana Zucchini Bread

BANANA ZUCCHINI BREAD

A great banana bread recipe baked with a cinnamon sugar topping!  I like to triple this recipe and fill up the oven!!

3/4 c. sugar
1/2 c. oil or butter
1 medium overripe banana
2 eggs
1/2 c. sour milk (add 1 T. vinegar or lemon juice or buttermilk)
1 t. vanilla
1/4 t. salt
1 t. baking soda
1 t. cinnamon
2 c. all purpose flour
1 c. shredded zucchini

Beat together:  sugar  & oil. Add banana, eggs, milk, & vanilla and mix well.  Add salt, cinnamon, baking soda and flour, mix until slightly lumpy.
Stir in zucchini. Pour into sprayed loaf pan.  Sprinkle batter with additional sugar & cinnamon (about 1/4 c. total)
Bake at 350 for 35-50 minutes until done.
Cool 10 minutes before removing loaf from pan.




Thursday, July 20, 2017

AP & YW Camps.....2017

Well this was my first year as head camp cook.  Wow!  I survived but I was totally exhausted.  This is a ton of work even more than I imagined.  I thought I had a good idea as I have helped several years in the past.  Guess what I didn't have a clue.  To top it off I got bit by a tic the week before it started and was sick for 3 days.

Making menus was my first task.  Lots to consider.....things have to be spread out and positioned on the menu so they can be cooked or made at the right time.  There is limited amount of ovens and limited power to run roaster ovens.  I tried to cut out some of the very labor intensive items.  However, I still wanted to serve homemade cookies, bread sticks, rolls & cinnamon rolls.  These are tricky due to the oven limitations.  Using both ovens we could only bake 24 large cookies at one time, 45 cinnamon rolls and 96 breadsticks.

Once the menu was made I then had to make my recipes and determine exactly how much of everything I needed.  This was a very time consuming and mind boggling task.

Then it was time to make my shopping list.  I made a master list of all the items in alphabetical order and then went through every recipe and made notations as to how much was needed for every item.  It was important to account for every item as once I get there it is not very easy to get additional items.

I added up all the paper products and seasonings and headed to Costco one day in May.  It took me 6 hours and 4 trips through the checkout.  I actually walked 5 miles just in Costco according to my FITBIT.  My truck with the camper shell on it was completely full.  I cam home and loaded them into the utility trailer and thus my endless shopping had begun.

I made numerous shopping lists.  One for Ridley's in McCall for all the fresh and perishables I needed.  A list for Winco for various things.  Another list for Costco.  An order to Franz Bakery for bread and buns.   And the rest went on my online order to Cash & Carry.  3 trips to Nampa later I was ready to head to camp with all my supplies.

AP Camp was June 5 to 10.  Monday June 5th I hit the road about 8:00 am and headed to Nampa to pick up the Franz bakery order and the Cash & Carry order.  The young man there said this was his second largest order ever!!  I told him it was my largest order ever, but probably not my last!! I picked Andrea up at 1:00 on June 5th and we pulled the utility trailer  with the pick-up loaded.  Steve pulled the camp trailer and the truck totally loaded.  Not an ounce of space to spare.

We got there and started unloading and setting up the kitchen.  We were the first official camp this season.  The camp missionary, Elder Steve Blackhurst came in to light the pilot lights on the ovens.  We had just opened up the big swinging window covers.  Apparently he had it lit but hadn't waited long enough for the gas to travel up to the grill.  Instead he stuck his lighter in that hole creating a major explosion that blew him back about 5 feet landing him in a heap on the floor.  Thankfully he was not hurt but I am pretty sure if those window covers hadn't been open we all may have been hurt.  Even clear across the kitchen I felt a draft from the explosion.  SCARY way to start off camp.  Elder Blackhurst said,  "I think we watched over."  I definitely agree!!  Everyone who was on the camp grounds came on a dead run as they had heard the explosion and knew something had happened.

Gail Greenfield & her husband George delivered the order from Ridley's in McCall.  Once we were unloaded and set up, Steve headed for home and Andrea & I went to find dinner in McCall.

Tuesday morning Andrea & I went for a walk and then the cooking began.  All the leaders and adults arrived, about 50 people in all.   Gail Greenfield and Kendra & Clinton Childs joined us and we went to work.   I put all the ingredients in my NEW BIG MIXER for cool rise rolls.  When I tried to turn it on nothing happened.  The mixer had tipped over on the way up and so I thought it must have damaged something when it fell over.  Clinton tore into it and discovered if he held a knife on one of the contacts the mixer would work.  So with him holding the knife I was able to get the dough made.  It was decided that he would try to direct wire the mixer to that we would be able to use the mixer for the week.  However it still wouldn't work he said, there must be a safety switch or something....what does here?  Then I realized that the CAGE was not attached to the mixer.  THAT was all that was wrong!!!  WOW!!  I felt stupid and had wasted a couple hours of time.  We had made the enchiladas for dinner and put them in the cooler with the plan to put them in the oven about 4:00.  I had been watching the clock so I thought.  It said it was 3:30 when someone asked what time we needed to start baking the enchiladas.  I said 4:00 to which they replied. "do you realize it is after 5:00?"  So panic set in once again and dinner time was moved back a half hour.  In the end all was good!  We decided that we had had 3 things go wrong and now it would be smooth sailing.  Boy was that the wrong thing to say!!!

Wednesday Morning about 6:15 am I was working on breakfast and setting up the roaster ovens. Brother Bassett had just opened the big swinging window covers.  As I set the roaster oven on the counter that big swinging window cover that weighs about 250 pounds came swinging down and hit the roaster oven and sent me flying back about 10 feet into a wire shelving rack landing in a heap on the floor.  It literally bruised me from the top of my head to the bottom of my feet.  The miracle was that I was able to function the rest of the week.  Technically, all this had happen and camp had not officially started.  The buses arrived just before noon bringing all the campers for a total of about 185 people.  Our second challenge of the day came when the kitchen sink drain started backing up and the kitchen floor was flooded 2 different times.

Thursday brought a new challenge.  The lunch menu consisted of Hot Dogs, Macaroni & Cheese, Chips, veggies & dip and grapes.  Easy enough!!!  Well the 16 pounds of noodles were cooked and we were making the cheese sauce.  We never left the pot and stirred it constantly but low and behold it was scorched!  And not just a little.  It was obvious that it was not an option to use it.  However, there was 4 lbs. butter, 15 pounds cheese, 2 gallon of milk and more in there and there wasn't anymore to make more.  Oh my what shall we do????   We had a little over 3 gallon of Cheesy Potato
Chowder left from Wednesdays lunch.  We heated it up and poured it over the pasta and it became Macaroni Delight!!!   It was a great save!!!  Everyone loved it!  Mel Vickery had eaten 4 bowls of it the day before and he said, "It was even better the second day!"  At the end of camp when I asked him what his favorite meal was he said, "Macaroni Delight."  Other than wasting all those ingredients everything turned out fine.  We had 3 routine kitchen floor floods throughout the day.

Friday's challenge came at lunch time.  We had 5 roaster ovens full of baked potatoes scattered all over camp so we would have enough power to plug them all in.  We had them all going and about an hour before lunch we noticed that someone had unplugged the cord coming from the boys bathroom. We plugged them in and said we will turn them up and use that roaster oven last.  Well in the busyness of serving 200 people lunch someone didn't know about not using that roaster and didn't think to check if they were done.  They simply plopped it on the table and went on their way.  By the time we noticed about 15 to 20 boys took mostly raw potatoes for their lunch.  We made an announcement that if you were one of the ones who got a potato that wasn't done to please come back and get a cooked one.  The most amazing part about this that really touched my heart was that not one single boy had complained or said even one word about their potato not being done.  I think that is remarkable.  Once again the kitchen flood was flooded 5 times at various times.  John & Diane Brinkerhoff joined us this day as Gail had to leave due to other commitments.

Saturday's most memorable moment came shortly after breakfast when we were packing up their lunches for the ride home.  We were making peanut butter sandwiches.  I put the peanut butter and strawberry jam and mixed berry syrup in the mixer and turned it on.  We added a little milk to get the desired consistency and then piped it onto the bread using a ziplock baggie with the corner snipped off.  It tasted delicious but I looked like cat poop.  As we were piping it onto the bread and boy came in.  He said, "What....is that?"  We replied, "Your lunch!"   It has hilarious!!!  Probably one of those things that you had to be there to be funny!!  We made good time loading up, we moved the utility and camp trailers to the parking lot and headed for home.  Halfway home we realized we had not turned off the pump and water heater and had to turn around and go back.  We finally got home about 5:30 pm.

I must say I learned a lot and now I have to do it all again with only one week to prepare.  I will say that I didn't get much sleep this week either.  Which meant I started out behind on my sleep.  The worst part is that when I get so tired then I can't sleep.  That is exactly what happened.

YW Camp was June 19 to 24.  I headed out Monday morning to pick up the bread and groceries and was on the road to camp by 1:00.  Steve was following about 3:00 with the second load after he got off work.  When I arrived at camp the gate was locked with not a sole in sight.  After about 35 minutes I was able to locate someone who knew the combination to the lock and was able to get in.  I emptied the entire pickup load by myself and got everything in the cooler and taken care of.  Then Steve arrived with his load and we did it all again.  Steve spent the night and was able to work in Cascade for the day on Tuesday.  We went to McCall to eat and Von & Ronda Mendenhall joined us.

Tuesday my helpers all showed up.  Once again I had Gail Greenfield and Kendra & Clinton Childs for the whole time.  Brother Lloyd Malone who said, "I came to camp as an amateur dishwasher and left a master!"  And he is exactly right!!  Rosa Rekow came Tuesday thru Friday.  Sheri Probst & Deja Wiscomb helped out Friday & Saturday.

I must say it went much smoother this time. We didn't burn anything, the kitchen never flooded once, the mixer worked great and I had the best workers anyone could ever ask for both camps.


Breakfast

 



8:15
Oven Omelet
Breakfast roll/muffin
Banana
Hot Choc./Orange Juice

10” fork
7:45
French Toast
Sausage pattie
Scrambled Eggs
Cantaloupe
Hot Choc./Orange Juice
10” fork
8:00
Cinnamon Rolls
Oatmeal & Toppings
Brn. Sugar, honey, berries & milk
Sliced Peaches
Hot Choc./Orange Juice
5” bowl fork spoon
8:00
Pancakes
Sausage links
Eggs
Fruit
Hot Choc./Orange Juice
10” fork

Lunch

35 servings @ 12:45
Hamburgers
Chips
Potato Salad


10” fork
180 servings @ 12:00
Cheesy Potato Chowder
Supreme Bread Stick
Lettuce Salad
Ranch Dressing

Bowl spoon 8”
12:30
Hot Dogs
Mac Cheese
Veggies/dip
Chips
Grapes
10” fork
12:15
Baked Potato Bar
Sour cream, butter, bacon, chili, cheese

Tropical salad

10” fork
150 Sack Lunches @10
PB Sandwich
Apple
Chips
Cookie
Pop

Dinner

6:00
Chicken Enchiladas
Green Salad-ranch
Cooked Carrots
Lemonade  5 gal

10” fork

6:00
Sloppy Joes
Chips
Broccoli Salad
Watermelon
Veggies/Dip
Lemonade 15 gal
10” fork
Stake YM Cooking 
TACO SALAD
225 Servings @ 6:00
Spaghetti
Garlic Bread Stick
Green Beans
Fluff
Lemonade 20 gal
10” fork

Snack

8:30 ?
Root Beer Floats
Spoon cup
8:30
Popcorn
Cream Cheese Brownies
Tray
8:30
Softie Machine
Justin buying supplies
8:30
Cheesy Nachos/Salsa
Tray

Prep for next day

Make breakfast rolls /strbry jam
Chop green onions
Make omelets?

Bake bread sticks  & brownies for today

Cut up Cantaloupe

Scrub Potatoes
Make Cinnamon Rolls
Prepare Oatmeal toppings

Bake Cookies
Bag lunches


2017 APC Camp Menu
                               Tuesday            Wednesday      Thursday           Friday               Saturday


Breakfast

 



75 servings
Oven Omelet
Breakfast lemon roll
Banana
Hot Choc. 10 gal. Orange Juice 5 gal

10” fork
French Toast
Scrambled Eggs w/Ham
Cantaloupe
Hot Choc. 10 gal. Orange Juice 5 gal

10” fork
Cinnamon Rolls
Oatmeal & Toppings
Peaches 6, fruit sauce, brn sugar, cinnamon, milk, honey, maple syrup
Hot Choc. 10 gal. Orange Juice 5 gal
5” bowl spoon
Pancakes
Butter, syrup, fruit sauce
Sausage
Scrambled Eggs
Oranges
Hot Choc. 10 gal. Orange Juice 5 gal
10” fork spoon

Lunch

Bringing Sack Lunches



80 servings
200 Servings
Baked Potato Bar
Chili, butter, sour cream, cheese, green onions, ham 
100 cup Salad
10” fork
Hamburgers/hotdogs buns,Ketchup, mustard, mayo, cheese, pickles
Chips  -  Potato Salad
Grapes

10” fork
Taco Salad
Chips, Meat, cheese, lettuce, salsa, ranch, sour cream
Watermelon

10” fork
Bus loads at 11:30
150 Sack Lunches
PBJ
Apple
Rice krispie treat
GoldFish
Water

Dinner

Hawaiian Haystacks
Rice & Gravy
Pineapple, oranges, noodles,celery,
Red peppers, coconut,grn onions, cheese
Cottage Cheese Salad
Lemonade 5 gal
Penne Pasta Spaghetti
Green Salad 5
Ranch      
Garlic Bread Sticks
Strawberries
Lemonade 15 gal

10” fork
Pulled Pork/BBQ Sauce
Baked Calico Beans
Broccoli Salad
Carrots / Ranch
Lemonade 15 gal


10” fork
250 servings
Chicken Pasta
Glazed Carrots
Salad Mix 6/Ranch
Roll
Fluff
Lemonade   20 gal
10” fork

Snack

Striped  cookie
Sherbet Parfaits
Cup spoon
Cream Cheese Brownies

5” fork
Softie Machine

Cones
Individually packaged
Giant Cookie

Prep for next day

Make Parfaits
Scrub potatoes
Make breakfast rolls

Bake for today….
Bread Sticks
Brownies
Wash & Stem Grapes
Cut up cantaloupe

cut watermelon
Make Cinnamon Rolls
Make Salsa
Make Jam & syrup for oatmeal

Bake for evening…..
Bread Sticks
Cookies for evening treat & sack lunches


2017 YW Camp Menu
                                 Tuesday              Wednesday      Thursday                  Friday            Saturday


Lacey Making Teddy Bear Cookies