Yummy Fruit Dip

(Great recipe that we used at Girls' Camp 2012 that we got from previous cooks- either Donna Evans or Cathy Cooley - SO good!)

1 big cool whip

1 C orange juice “premade without pulp”

1 box Jello cheesecake pudding (the powder)

Mix together, and serve alongside sliced fruit.

Linda Wernli's BIG PAN Brownies

(Used this for Girls' Camp 2012 - it makes a HUGE pan of brownies, like 60 or 80 squares! Linda has the pan. Thanks, Linda!)

2 3/4 cups shortening
5 squares unsweetened chocolate  (I just convert this to cocoa & shortening)
5 1/2 cups sugar
12 eggs
3/4 tsp. salt (cut down)
1 1/2 Tbsp. vanilla
5 cups flour (heaping)
2 1/2 cups chopped nuts (optional)

Melt shortening and chocolate together. Mix sugar, eggs, salt, and vanilla
in a mixing bowl. Add shortening and chocolate mixture and mix. Add flour
and nuts, mix together for a couple of minutes. Pour into a greased and
floured pan. Bake at 350 for approx. 30 minutes.

German Scones (deep fried)

(Here's the scone recipe Brooke Cannon found for girls' camp 2012. Scones and honey butter are a long standing tradition there. We had to serve them with Mary McKenna's FAMOUS honey butter recipe of course!)

Ingredients

·         2 packages dry yeast (roughly 2 tablespoons)

·         1/2 cup water

·         1 tablespoon sugar

·         1/2 cup sugar

·         1 cup boiling water

·         1/2 cup margarine or butter

·         2 teaspoons salt

·         3 eggs, beaten

·         4 1/2 cups flour

Directions

1.  Dissolve yeast in warm water.

2.  Add the 1 tablespoon sugar, and set aside.

3.  Pour boiling water over the remaining 1/2 cup sugar, the margarine, and salt.

4.  Add eggs, and stir well.

5.  Then add in the yeast mixture, and 2 cups of the flour.

6.  Beat with mixer until smooth.

7.  Add the rest of the flour (2 1/2 cups).

8.  Let rise for one hour, then refrigerate until cold. (Note: can be refigerated overnight)

9.  Roll out very thin (about 1/4-inch) on floured surface, and cut into 3-inch squares.

10.  Fry in hot oil until golden brown and puffy.

Serve with honey butter. Makes 2-3 dozen

Find Mary McKenna's FAMOUS honey butter recipe here.

Mary McKenna’s Famous Honey Butter

(Another famous Girls' Camp tradition is scones with this incredible honey butter! Makes ahead nicely.)

1 lb butter

¼ C honey

1 t vanilla extract

1 t ground cinnamon

(Take Rhodes rolls out to thaw in time for rolling out for scones, or here's a recipe that Brooke Cannon found for Scones.)

Lemon Lime Slush

This is the famous recipe used multiple times at Girls' Camp - Easy, yummy and oh so refreshing!

1 can frozen limeade

2 C sugar

8 C water

2 drops green food coloring

1 2 liter lemon/lime soda (Sprite)

Mix all but the soda. Freeze overnight. Take out 30 minutes before serving. Then add the soda and limes of desired.

10-15 servings.