Camp Towanda Farm Blueberry Cake Muffins Recipe

Here at Camp Towanda, it has been a tradition for 90 years and counting to go blueberry picking on our beautiful farm grounds.  This summer, we took our blueberry picking one step further at our Culinary Cooking Class at The Farm (where there are blueberry bushes a plenty!). Even if you don’t have a blueberry bush in your backyard, you can still make these delicious morning treats (and think fondly of Camp Towanda blueberries).

Blueberry Cake Muffins from The Farm

1 ½ sticks of unsalted butter

1 ½ cups of sugar

3 extra large eggs

1 ½ teaspoons pure vanilla extract

1 cup of sour cream or greek yougurt (chobani the best)

¼ cup of milk

2 ½ cups of all purpose flour

2 teaspoon of baking powder

½ teaspoon of baking soda

½ teaspoon of kosher salt

1 pint of fresh blueberries

Directions

Preheat the oven to 350 degrees. Pleace 16 paper liners in the muffin pan

In the bowl of an electric mixer fitted with the paddle attachment

Cream the butter and sugar till light and fluffy about 1 minute

With mixer on low speed add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking soda, and the salt. On a low speed add the flour mixture to the batter until just mixed…do not over mix

Fold in the blueberries..

Fill the baking cups till half full

Bake for 25 mins until the muffins are lightly browned

Enjoy!!!!

Corn Flake Chicken Recipe

Our campers love cereal for breakfast.  So you can imagine their excitement when we said we were making Corn Flake Chicken at our culinary cooking class with Chef Paulette!  Try this delicious, fun and healthy twist on chicken.  Winner, winner, yummy chicken dinner!

Send us your own favorite camp-inspired recipes to be featured on our blog (and you can even send us a pic of you and your creation!)–send all recipes and photos to lauren@camptowanda.com.

CORN FLAKE CHICKEN

1 WHOLE CHICKEN CUT UP TO 8THS (RECOMMEND CUTTING BREASTS IN HALF

8 EGGS ….FOR DIPPING

CORNFLAKE CRUMBS…(KELLOG OR BUY REGULAR CORNFLAKES AND GRINF\D FINE IN CUISINART)

SPRAY PAM

SALT AND PEPPER TO TASTE

1) CUT CHICKEN IN TO 1/8THS

2) DIP IN EGG

3) DREDGE IN CORN FLAKE CRUMBS

4) PLACE ON SHEET PAN COATED WITH PAM ( OF\R ANY SPRAY OIL

5) BAKE AT 400 FOR 25 MINS

6) ENJOY

Vanishing Oatmeal Cookie Recipe

Remember these delicious cookies that we whipped up this summer at our Culinary Cookin’ Class at The Farm with Chef Paulette?  They disappeared so fast, we couldn’t get enough of them!  See if your family gobbles them up as fast as our campers! Give them a try at home and let us know how fast they disappear.  And don’t forget to send us your own favorite camp-inspired recipes to be featured on our blog (and you can even send us a pic of you and your creation!)–send all recipes and photos to lauren@camptowanda.com.  Bon Appetite!

VANISHING OATMEAL COOKIES

1 stick of butter

¾ cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

1 ½ cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

3 cups quick or old fashioned oats

1 cup chocolate chips or raisins

Preheat oven to 350 degrees. In a large bowl, cream the butter and sugar on medium speed until creamy

Add eggs and vanilla and beat well

Add combined flour, baking soda, cinnamon and salt mix well

Portion dough rounded teaspoonful onto ungreased cookie sheets…you can use parchment paper

Bake 8-10 minuted or until light golden brown. Cool 1 minute on cookie sheet

Makes 4 dozen cookies