2,520 – that is the amount of eggs we went through this summer with Camp C.H.E.F. kids –

actually more, as the Down on the Farm kids were using the eggs right from the chickens!

We also blew through about 600 lbs of flour, 300 pounds of sugar and 10 pints of honey,

6 cases of cucumbers and hundreds of Virginia tomatoes, amongst many,

many more ingredients.“Making your Christmas Cake in September is perfect,

as too fresh a cake crumbles when cut.”

Mary Berry – The Great British Bake-off Mary is speaking of Britain’s famous fruitcakes,

which are really delicious. But our young chefs know that the cakes they prepared this

summer would not hold up well to Christmas – so we will have to make more!!!!

Please join a class this season as we begin with “Donut Wars” and end the year

in December with holiday cakes that would make Mary swoon!

Healthfully, Chef Ann

Cooking Tip of the Day: Heart Healthy Smoothie Tips

Smoothies can pack a big nutritional punch but be sure to skip the high fructose juices. Throw a banana (you can keep them in the freezer for weeks) into your blender along with frozen berries, kiwi, apples, grapes or whatever fruit is around. Add regular water, tea, coconut water or other juice and if you’d like fat-free or low-fat yogurt. You can get 4–5 servings of fruit in one glass of yummy shake.  Try adding baby greens to your smoothie for a dose of veggies too. Try getting your loved one to sip on a smoothie. It’s easy, cool, refreshing and healthy.

Click here to read more Cooking Tips for Kids.

Monthly Recipes: October

Pumpkin Muffins

Prep Time: 15 minutes Cooking Time: 15 minutes Prep Time: 30 minutes
  • 1-1/2 cups all-purpose flour
  • 1 t baking soda
  • 3/4 t ground ginger
  • 1/2 t baking powder
  • 1/2 t ground cinnamon
  • 1/4 t salt
  • 1/8 t ground cloves
  • 1 cup granulated sugar
  • 1 cup canned pumpkin
  • 1/2 cup low-fat buttermilk
  • 1/4 cup packed light brown sugar
  • 2 tablespoons olive oil
  • 1 large egg
  • 2/3 cup sweetened dried cranberries, chopped
  • Step 1 Preheat oven to 375 degrees.
  • Step 2 Line a 12 cup muffin tin with muffin wrappers or spray with nonstick cooking spray.
  • Step 3 In a large bowl, combine flour, baking powder, baking soda, salt, ginger, cloves, cranberries and cinnamon.
  • Step 4 In a medium bowl combine sugar, pumpkin, buttermilk, brown sugar, canola oil and egg.
  • Step 5 Make a well in the dry ingredients and pour in your pumpkin mixture. Stir until just moist.
  • Step 6 Fill muffin cups ⅔ to ¾ full. Bake for 16-18 minutes.

Yields 12 muffins


Fruity Fractions

Prep Time: 15 minutes Cooking Time: 5 minutes Prep Time: 20 minutes
  • 12 mini pita breads (1 per student)
  • 3 pears, thinly sliced (1/4 pear per student)
  • 6 slices of muenster cheese (1/2 slice per student)
  • 6 t honey (1/2 t per student)
  • Olive oil for brushing
  • Step 1 Give each student a mini bread, brush with olive oil and cut into quarters or eighths
  • Step 2 Have students work together to cut pears in half and then in quarters. Give each student a quarter and slice the pear thinly.
  • Step 3 Add a slice of muenster cheese to each pita triangle and top with pear slice.
  • Step 4 Lightly drizzle and small amount of honey over pita.
  • Step 5 Bake in toaster oven at 450 F for 5 minutes or until pear is soft and cheese is bubbly. Enjoy!

Serves 12

Creamy Squash & Pear Soup

Prep Time: 15 minutes Cooking Time: 15 minutes Prep Time: 30 minutes
  • 1 Vidalia onion, chopped
  • 2 sliced pears
  • 1 1/2 lbs. butternut squash, diced, no skin
  • 2 t butter
  • 2 1/2 cups vegetable broth
  • 1/2 t salt
  • 1/2 t fresh ginger
  • 1 seeded jalapeño pepper, if desired.
  • Step 1 In a large stock pot combine butter, diced onion, pears and squash. Cook until tender.
  • Step 2 Remove and puree in a food processor, adding 1/2 cup of vegetable broth if needed.
  • Step 3 Put back into stock pot and add remaining ingredients. If you want to kick it up a bit, add the jalapeno pepper with the onion mixture so it is pureed.
  • Step 4 Serve with crème fraiche and garnish of thinly sliced pear.

Pumpkin Milkshake

Prep Time: 5 minutes Cooking Time: 10 minutes Prep Time: 15 minutes
  • 8 cups of vanilla ice cream
  • 4 T vanilla
  • 4 T pumpkin
  • 2 T cinnamon
  • 3 cup of milk, almond, or soy milk
  • Step 1 Combine all the ingredients in a blender and whirl away!
  • Step 2 Garnish with a little whipped cream, cinnamon and pumpkin spice if desired.