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Food Matters

The Coolest Recipes to Beat the Summer Heat

Submitted by Edmonton Public Library

Written by Caroline Land

Weather forecasters are predicting a hot summer in Edmonton. Looking for ways to beat the heat? Check out EPL's collection of cookbooks for desserts that can help keep you cool all summer long. I scream, you scream, we all scream for ice cream! These are perennial favourites and go down easy on hot summer days:

Icebox Desserts Go beyond ice cream with these ideas for cool parfaits, mousses, puddings, and more. I bet your grandparents' iceboxes never looked like this!

 

People's Pops Think that popsicles are just for kids? Think again! Check out some of New York City's hottest pops in this book from Brooklyn's People's Pops.

 

Pops! Do you like your pops chocolatey? Maybe fruit-flavoured pops are more your thing. Pops! promises icy treats for everyone, no matter what your taste preferences are.

 

Paletas Add a Mexican twist to your popsicles and treats with this book of recipes for paletas and other icy delights.

 

The Vegan Scoop Looking for a vegan alternative to ice cream? Try The Vegan Scoop for some ideas!

 

After you've eaten your ice cream and you need a break from the sun, drop by any of our air conditioned locations to check out even more books and cool off for even for longer!

For the full article and more information about EPL, please visit: https://www.epl.ca/blogs/post/the-coolest-recipes-to-beat-the-summer-heat/

Lunch Ideas for Hungry Day-Campers

August 11th, 2016

Submitted by ATCO Blue Flame Kitchen

If you’re looking for an opportunity to break up the packed lunch routine during day camp season, these recipes should provide some inspiration.

Our Backpack Snack Bars are easy to please and easy to freeze, which makes them a convenient alternative to store-bought granola bars. If your day camp has a no-nuts policy, these bars can be made entirely nut-free by simply omitting the nuts.

Our Ranch Turkey Wraps are a nice change from the traditional sandwich, and you can substitute chicken for turkey if that’s more convenient. The batch size can be easily reduced if the recipe makes too many wraps for your family’s needs.

Before the start of camp, it’s a good idea to ask if there’s a fridge or microwave available, or if there are any allergy-related restrictions (no peanuts, or no nuts at all). And always remember to keep cold foods cold. Use an insulated lunch bag with ice packs if there’s no fridge at camp for lunches.

BACKPACK SNACK BARS

2 cups (500 mL) flour, 1 tsp (5 mL) baking soda, 1 tsp (5 mL) cinnamon, 1 tsp (5 mL) ground ginger, 1/4 tsp (1 mL) salt, 3/4 cup (175 mL) thawed frozen orange juice concentrate, 1/2 cup (125 mL) chopped dried apricots, 1/2 cup (125 mL) chopped nuts, 1/2 cup (125 mL) quick-cooking rolled oats, 1/2 cup (125 mL) chopped pitted prunes, 1/2 cup (125 mL) raisins, 1/4 cup (50 mL) chopped pitted dates, 1/4 cup (50 mL) wheat germ, 1 tbsp (15 mL) sesame seeds, 1/2 cup (125 mL) butter, softened, 1/2 cup (125 mL) sugar, 1/2 cup (125 mL) fancy molasses, 1 egg

Preheat oven to 325°F (160°C). Combine flour, baking soda, cinnamon, ginger and salt in a bowl; set aside. Combine next 9 ingredients (orange juice concentrate through sesame seeds) in a bowl; set aside.

Using medium speed of an electric mixer, beat together butter and sugar until fluffy. Beat in molasses and egg until blended. Stir in flour mixture just until combined. Stir in orange juice concentrate mixture. Spoon batter into a greased 9x13 inch (23x33 cm) baking pan and spread evenly.

Bake for 35 minutes or until golden brown and a cake tester inserted in centre comes out clean. Cool in pan on a rack. Cut into bars. May be frozen. Makes 32.

RANCH TURKEY WRAPS

2 cups (500 mL) chopped cooked turkey

2 cups (500 mL) slivered baby spinach or lettuce

1/2 cup (125 mL) chopped red bell pepper

1/2 cup (125 mL) frozen kernel corn, thawed

1/4 cup (50 mL) thinly sliced green onion

1/4 cup (50 mL) ranch salad dressing

6 flour tortillas (8 inch/20 cm)

In a bowl, combine turkey, spinach, red pepper, corn, onion and dressing. Spoon turkey mixture evenly down the centre of each tortilla. Fold bottom edge of each tortilla 1 inch (2.5 cm) over turkey mixture. Fold sides of tortillas to centres, overlapping edges. Serve immediately or wrap individually and refrigerate for up to 4 hours. Serves 4 - 6.

For tips on energy safety, food or household matters, call ATCO Blue Flame Kitchen’s Answer Line at 1-877-420-9090 toll-free, visit us online at atcoblueflamekitchen.com, or email us at bfkanswerline@atcogas.com. To buy a copy of our latest cookbook, the 2014 edition of our popular From the Grill, visit the online shop on our website, drop by the ATCO Blue Flame Kitchen office, or call our toll-free cookbook order line: 1-800-840-3393.

Tags: food, kids

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