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Archives for May, 2020

Camper Virtual Gathering

by Chris

Saturday, May 23rd 2020 at 10:48pm

Dear Campers,

Join us this Sunday, May 24th, at 3 pm for a Gathering to check-in with our Camp friends and reminisce about our favorite memories from last summer. If you’d like, you can sing us a song that’s getting you through these tough times—

Zoom Link

Please be sure to follow the Adirondack Camp Facebook and Instagram for more remote events and activities.

Take care of yourselves and each other,

Adirondack Camp

Maker Monday Puppy Chow

by Chris

Monday, May 18th 2020 at 7:46pm

Watch this video or read the instructions below to make this delicious and easy treat.

1. Melt peanut butter and chocolate together, either on the stovetop or in the microwave.

2. Next, add 3 cups of cereal to a large bowl. Pour 1 cup of your chocolate/peanut butter mixture over the cereal.

3. Add 3 more cups of cereal to the bowl and then pour the rest of the chocolate/peanut butter mixture on top.

4. Stir until the cereal is evenly coated. If there are pools of chocolate/peanut butter at the bottom of your bowl, add more cereal 1/4 cup at a time until all that deliciousness is coating your cereal. Remember we WANT clumps, so do NOT add too much cereal!

5. Let the mixture cool slightly (I throw mine in the fridge or outside on my porch if it’s cold out). You do not want it to harden!

6. Once your mixture is at or below room temperature, add 1 cup of powdered sugar. Mix until combined.

7. Let cool for about 15 minutes.

8. Add more powdered sugar 1/4 cup at a time until your cereal is coated to your satisfaction.

9. Store in an airtight container at room temperature, if it lasts more than 0.3 seconds.

Play Trivia with ADK

by Chris

Sunday, May 17th 2020 at 2:20pm

Noonway Adirondackees,

Last weekend our Line Heads each hosted a virtual check-in and it was fun to reminisce and laugh about memories from camp. It’s also always nice to hear how you all are passing your time and taking care of yourselves right now.

This week we will be playing trivia! Click here to join us.

Hope to see you this weekend! Please be sure to follow the Adirondack Camp Facebook and Instagram for more remote events and activities while we wait this uncertainty out.
Take care of yourselves and each other,
Adirondack Camp

Swedish Cardamom Rolls

by Chris

Monday, May 11th 2020 at 7:02pm

Swedish Cardamom Rolls (Kardemummabullar)
Makes 15-20 rolls

Cardamom may be replaced with cinnamon for cinnamon rolls

Cardamom dough:

  • 250 ml (1 c. + 1 Tbsp.) milk, warmer than room temperature, but not hot
  • 7 g (1 envelope) dry active yeast
  • 65 g (⅓ c.) light brown sugar
  • 406 g (3 ¼ c.) all-purpose flour, plus some to flour surfaces
  • 1/2 tsp. Ground cardamom
  • 1/4 tsp. Salt
  • 75 g (5 Tbsp + 1 tsp) butter, at room temperature
  • Oil/butter/cooking spray to grease bowl

Cardamom filling:

  • 65 g (4 ½ Tbsp.) butter, at room temperature.
  • 65 g (⅓ c) light brown sugar.
  • 1 ½ tsp. Ground cardamom (or replace some with cinnamon for a total of 1.5 tsp)

Cardamom topping:

  • 60 ml (¼ c) water
  • 50 g (¼ c) light brown sugar
  • 1/2 tsp. Vanilla extract
  • 1/2 tsp. Ground cardamom
  • Pearl, granulated, or decorating sugar to sprinkle over top

Cardamom dough: all mixing can be done by hand or with an electric mixer

Pregrease/oil a large bowl and set aside

In a bowl, add yeast to the warm milk with 1 tsp. brown sugar and stir until yeast has dissolved. Let activate for 10 minutes.

In a mixing bowl, mix together flour, brown sugar (minus the 1 tsp. added to yeast), cardamom, and salt After yeast has been activated, add the yeast/milk mixture to the flour mixture and mix until dough begins to come together. Add cubed butter. Once all butter has been added, knead for about 5 minutes. You want this to be a fairly loose dough, so be sure to not over knead. Over kneading will make the pastry tough.

Scrape dough out onto a lightly floured surface and shape into a bun. Tuck the edges toward the center, flip so seams are on the surface, then roll on the surface in a circular motion to build tension. Place in your greased bowl, seam side down and cover with a clean kitchen towel. Place in a warm place and let rise for about 40 minutes.

Cardamom filling:
Combine butter, brown sugar, and cardamom.
Mix together until creamy and smooth

Grease baking sheets or line with parchment or baking mats and set aside
On a lightly floured surface, roll out dough into a rectangle (roughly 12” x 20”)
Using a spatula, spread filling onto dough rectangle. Fold one side into middle, then other side over the first, much like folding a letter into an envelope. Turn dough and roll out dough slightly.

Cut the dough into ~1” strips.
Roll and/or twist the strips into preferred bun shape.
Place buns on prelined baking sheets. Cover with clean kitchen towel and let rise for about 30 minutes.

Preheat oven to 225ºC/435ºF

While rolls are proofing, heat water. Dissolve brown sugar into water and add cardamom and vanilla. Bring to simmer for one minute, stirring constantly, then turn off heat. Set syrup aside.

Bake proofed rolls for 7-8 minutes until tops are golden brown
Remove from oven and immediately brush tops with syrup and sprinkle with sugar
Serve and enjoy!

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