“Southern Summer Chefs” share their recipes
Children’s Summer Camps: Southern Summer Chefs
On June 17 – 21, Southern Summer Chefs was held at Birmingham Botanical Gardens as part of the Children’s Summer Camps series. The students were kind enough to share their recipes!
To learn more about Children’s Summer Camps, visit www.bbgardens.org/summercamps.
Miss Nancy’s Summer Squash Muffins
2 cups sugar
1 cup vegetable or canola oil
2 tsp. vanilla extract
3 cups all purpose flour
3 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
2 cups shredded summer squash
Preheat oven to 325 degrees. In large mixing bowl, beat eggs with electric mixer until fluffy. Beat in sugar, oil, and vanilla. Gradually add flour, baking soda, cinnamon and nutmeg. Fold in shredded squash. Spoon the mixture into muffin tin cups, filling about 2/3 to 3/4 full. Bake for 20 minutes or until toothpick inserted can be removed clean (45 minutes for loaf pans).
Miss Jo’s Pesto
3 paced cups fresh basil
leaves- no stems
3-4 large cloves garlic
1/2 tsp. salt
1 cup freshly grated Parmesan, Romano, or Asiago cheese
1/2 cup toasted nuts
1/2 cup olive oil
Juice of 1/2 lemon
Freshly ground pepper (optional)
1/2 cup packed fresh parsely (optional)
Can add additional cheese/nuts to taste.
Puree everything together in a blender or food processor until it is a uniform paste. Store in the refrigerator in a tightly sealed jar. It can be frozen. Spoon pesto into lightly greased ice cube trays to freeze. Then, put cubes in ziploc freezer bag. 2-3 cubes make a serving. Makes 8 servings.
carrots, red/yellow peppers, cucumber, celery cherry tomatoes, etc (washed and sliced thin).
strawberries, blueberries, bananas, apples, pears (washed and sliced thin).
low fat cream cheese
sweet or savory yogurt dips
honey (preferably local)
small flour tortillas
Place a small tortilla on a plate. Spread with favorite base (cream cheese, peanut butter, Nutella, or yogurt). Place fruit OR veggies in center of tortilla. If fruit, drizzle with honey. Roll up and slice. SUSHI.
Instant chocolate pudding
3 oreo cookies per serving
small ziploc bag
Place pudding in clear cup. Remove vanilla from Oreo cookies- use your own technique! Drop cookies into baggie, seal, and smash into “dirt” crumbles. Sprinkle on top of pudding. Tuck in some gummy worms. Yum!
Quick and Easy Strawberry Jam
This is a refrigerator am and not intended to be sealed and stored in the pantry. It will keep in the refrigerator for a month. Great on toast, ice cream and milkshakes. Makes 5 pints.
4 cups chopped, crushed strawberries
3/4 cup water
1 (1 and 3/4 oz. pkg.) unflavored fruit pectin
4 cups sugar
2 tablespoons lemon juice
In large bowl, crush strawberries with a potato masher.
Stir in sugar.
Let stand for 10 minutes, stirring ocassionally.
In small saucepan combine pectin and water. Bring to a boil and boil 1 minute, stirring constantly.
Remove from heat and pour into berry mixture.
Add lemon juice and stir for 3 minutes until mixture is dissolved and smooth.
Ladle into clean ars.
Let cool and eat. Yum!
Tags: Andrew Krebbs, Birmingham Botanical Gardens, Blake Ells, Children's Summer Camps, The Gardens