A spin off of “beads & needs”, introducing “reads & feeds” with Lori
This past summer we invented a new elective called “beads & needs” with Lori. We would get together and bead bracelets, necklaces, rings, anklets and more all while talking about our needs, or just whatever was on our minds really. It was awesome. So relaxing and therapeutic, under the shade of the pines in the grove. I miss those summer days with the best campers and staff around, and we cannot wait to do it again in 2022! I will make sure to have a major stock of letter beads and hearts. 🙂 🙂
If you haven’t yet enrolled for 2022, please complete the Camper Application to save your spot!! We are going to have SO MUCH FUN!! We’re already excited and hope you are too!
As a spin off of beads & needs, this post is titled “reads & feeds”, and I definitely inherited the desire for a fun and catchy title from my mother, the queen of naming camp programs. She’s a pro, and I didn’t consult with her on this one which means I certainly might have found a catchier or more clever one if I asked, but she’s been so busy painting the lodge windows and doors lately that it’s hard to find the time. Regardless, I will share with you one of her recipes that is my most favorite Fall recipe in her repertoire, and she’s an incredibly talented cook and baker, so naming this as a definitive favorite says something, and of course, because she’s the most thoughtful, she has provided substitute ingredient options for special diets too.
This recipe is all things Fall, and it reminds me of my childhood, she used the same dish to bake it every time, and it was always more delicious than the last time. My dad is quite influential in this recipe too surprisingly, he’s an expert apple peeler, with unrivaled knife skills and can peel each apple skillfully, circulating and peeling one long peel per apple. They make an amazing team in so many different ways and I’m so grateful to have them as my parents, and we’re so thankful to have YOU as a part of our Caribou family!! Anyway, here is Martha’s recipe, and we hope you’ll love it! We make this at camp too!
“Martha’s Apple Crisp” | Apples baked under a crisp topping, 12 Servings
8 medium size tart apples, peeled, cored and sliced
1 C firmly packed brown sugar
2 TBS. all purpose flour (May substitute with GF flour)
1/2 TSP. cinnamon
2 TBS. orange juice
1 TBS. lemon juice
1 TSP. grated orange peel
3/4 C all purpose flour (May substitute with GF flour)
1/4 TSP salt
6 TBS. unsalted butter (chilled)
1/2 C chopped pecans (Nut allergy replacement use pepitas or sunflower seeds)
Whipped cream and/or vanilla ice cream
Preheat oven to 375 degrees.
Butter a 2 1/2 quart souffle dish or deep casserole. Mix apples, 1/2 C brown sugar, 2 TBS. flour in large bowl. Transfer to a prepared dish.
Combine orange juice, lemon juice and peel and pour over the apple mixture.
Mix 1/4 C flour, salt and remaining 1/2 C brown sugar in a medium bowl.
Add butter and cut in until mixture resembles coarse meal. Add pecans or nut substitute. Spread over apples. Bake until the apples are just tender and top is brown, about 50 minutes. Serve warm, topped with whipped cream or ice cream. It’s good cold too! Enjoy!
Camp is more than gorgeous right now, so wanted to share another couple Fall favorite photos, photo credit to Martha & Bobby.
We were also able to formally dedicate the new lean-to at Fort Kaplan, to George Kaplan, one of our beloved alumni gone too soon. This past summer, our first year campers had the chance to do a bunk overnight at Fort Kaplan, and they had so much fun sitting around the fire, making s’mores, and sleeping under the stars. George would have loved it! We look forward to many more summers of memories made at Fort Kaplan.
We hope you are having a happy and healthy Fall! Happy (almost) Halloween and we’ll talk to you soon!