Stonybrook Day Camp Thanksgiving Recipes

THANKSGIVING RECIPES AND A CHANCE FOR US TO SAY THANKS!

We wish our entire Stonybrook Day Camp community a HAPPY THANKSGIVING! We are truly thankful for our fabulous summers and most importantly our campers and their families, as well as our staff, who join us and make it all happen. This Thanksgiving we wanted to share some recipes (most are very quick and easy for our busy families) in case you still needed some inspiration. If you end up making any of these dishes or desserts, let us know what you think!

Amanda Black’s CARROT SOUFFLE (passed down from her mother, Alice)
This is one of Roger’s favorite holiday dishes of all time. I promise it will be a hit!
2 lbs. carrots
1 cup sugar
6 eggs
1/8 teaspoon salt
6 tbsps. flour
2 tsps. baking soda
2 tsps. vanilla
2 sticks butter

• Preheat oven 350 degrees.
• Carrots should be peeled and cut into pieces and boiled. Cook carrots until tender.
• Grease a 3 quart souffle dish.
• Drain and puree carrots in cuisinart.
• Add all ingredients except eggs.
• Add eggs one at a time to cuisinart, pulsing it each time until smooth and fluffy.
• Bake at 350 degrees for one hour


Jen Huberts’ BUTTERNUT SQUASH SOUFFLE PIE
Filling
1 1/2 cups graham cracker crumbs
3/4 cup margarine - melted
12 oz box pureed butternut squash - defrosted
4 large eggs
3/4 cup soy milk
1/2 cup dark brown sugar - firmly packed
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt

Topping
1/2 cup all-purpose flour
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
4 tablespoons chilled margarine, cut into small cubes

• Preheat oven 350 degrees
• Combine graham crackers with melted margarine in a small bowl, press into bottom and sides of a 9 inch spring - form pan.
• In a large bowl combine squash, eggs,soy milk, brown sugar, flour, cinnamon and salt, beat with a mixer at medium speed.
• Pour into crust and bake for 35 minutes.
• Prepare topping - mix the flour, brown sugar, Cinnamon with a fork.
• Sprinkle in the margarine and use your fingers to knead the mixture together into crumbs.
• 7. Sprinkle over the partially baked squash pie.
• 8. Return to oven, bake for 25 minutes uncovered.


Shelly Brittner’s SWEET POTATO CASSEROLE
5 pounds fresh sweet potatoes
2 or 3 eggs
One stick margarine or butter
3 Tablespoons Cinnamon
Marshmallows

• Wash and Cut sweet potatoes into 3rds; boil until soft
• Let sweet potatoes cool and the skin will come right off
• Place sweet potatoes in large bowl and start mashing ( you can add two or 3 eggs if you want)
• Add one stick of margarine or butter; continue to mash.
• Add 3 tablespoons of cinnamon; mash more (you can use electric mixer to get it very smooth.
• Place in a large baking pan and bake at 350 for about 40 min.
• Add marshmallows on top.
• Bake until marshmallows melt and turn brown.


Stacey Rubinstein’s CHOCOLATE CHIP COOKIE PIE (passed on from a friend Jen K.)
2 eggs
1 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 stick butter (melted)
1 12 oz bag chocolate chips (my Mom's recipe calls for 6 oz
of chips, but I like it extra chocolaty - it's up to you!)
1 tsp vanilla
Graham Crust- store bought
Optional - 1 cup walnuts

• Preheat oven to 325
• In large bowl, beat eggs
• Add flour, sugar, and brown sugar - mix
• Blend in butter
• Add vanilla
• Stir in chips (and nuts if desired)
• Pour into pie shell
• Bake at 325 for 45 to 50 minutes (bake it for one hour if you do not want it mushy)
• Let cool
• Serve with vanilla ice cream


Jamie A’s OREO TRUFFLES (passed on from a friend)
One package of oreos
8 oz of real cream cheese
semi sweet chocolate
sea salt or sugar

• crush up oreos
• in food processor blend oreaos with 8oz of real cream cheese; form into balls.
• cover with melted semi sweet chocolate
• sprinkle with sea salt or sugar
• refrigerate




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