Youth & Teen Baking Camps: Summer Sweets, Some Are Not

In this intensive hands-on summer camp, participants will learn to make a variety of delicious sweet and savory bakes, including muffins, tarts, cupcakes, quick breads and yeast breads. They will also prepare a variety of baked vegetarian meals for lunch each day. Instructor: Chef Joel Olson.

Monday: Berry Jam Biscuits; Chef Joel's Favorite Tart Dough; Lemon and Blueberry Tarts; Chocolate and Candied Orange Tarts; Buttermilk and Cheddar Scones; Parmesan Bread Twists. Lunch: Noodle, Herb and Cheese Bake.

Tuesday: Key Lime Cupcakes; Sugar and Spice Shortbread; S’mores Napoleons with Fresh-made Graham Crackers, Baked Meringue and Chocolate Ganache; Tomato and Basil Tarts; Fresh Buttery Breadsticks. Lunch: Twice-Baked Stuffed Potatoes.

Wednesday: Coconut Macaroons; Banana Cakes with Cream Cheese Filling; Peach Cobbler with Brown Sugar Whipped Cream; Garlic Knots; Beaten Biscuits. Lunch: Cheesy Baked Rice and Vegetables.

Thursday: Twice-Baked Cheese Soufflés; Cream Cheese “Pound” Cake; Pineapple Dump Cupcakes; Cheddar and Mild Chile Flatbread; Multigrain Slider Buns. Lunch: Cheddar and Zucchini Strada.

Friday: Raspberry and Chocolate Whoopie Pies; Brown Sugar Brownies; Potato and Vegetable Hand Pies; Gougeres (Parmesan Cheese Puffs); Cheese "It's" Crackers. Lunch: Croque Monsieur (Oven-Grilled Cheese Sandwiches).

8-12 years

5 lessons @ 3 hrs, $396/$360 MCC district residents
1300.124          M-F, 7/8-7/12          9:30 a.m.-12:30 p.m.