Camp Cooking!

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As the air is getting cooler, we can’t help but reminisce about summer days at Elmwood. We are brought back to swimming in the pool, singing and dancing at music, playing at A&W and of course preparing some of our favorite foods at cooking.

If you are having similar daydreams, we can help bring them to a reality. Below are some of our favorite recipes that we made at cooking this summer. So, when you are feeling a bit campsick and all you want to do is be back at Elmwood, try preparing one of these recipes.

Send us pictures of your results!

Vegetable Sushi Rolls:


1 cup short-grain rice

2 tablespoons rice vinegar

¾ tablespoon sugar

½ teaspoon salt

Toasted nori seaweed

Your choice of fillings (cooked carrots, avocado, fresh cucumber, eggs, etc.)


  1. Rinse the rice several times and drain. Then cook in rice cooker or combine rice with 1 cup of cold water and bring to a boil over high heat. Cover and cook over medium for 10 minutes and then reduce to low and cook for 10 more minutes.
  2. Combine rice vinegar, sugar, and salt in a small pot over medium heat until sugar dissolves.
  3. Move rice to a large container and drizzle the sweetened vinegar over the rice. With a rice paddle, use a slicing motion to gently separate the grains and mix in the vinegar.
  4. Lightly roast seaweed until crisp and fragrant.
  5. Prep your choice of fillings and then begin to roll the sushi, starting with the rice and then with your fillings. Have a small bowl of water handy to wet fingers in order to keep the rice from sticking.
  6. Roll, slice, enjoy!

Yogurt Parfait

Ingredients: Plain or Greek yogurt (flavor of your choice)


Fruit of your choice (in this recipe we used berries and bananas)



  1. Prepare a medium sized bowl or clear glass cup
  2. Layer each ingredient Layer 1 – yogurt Layer 2 – berries Layer 3 – yogurt Layer 4 – bananas
  3. Top with granola
  4. Drizzle honey
  5. Enjoy!

Ice Cream


½ cup milk, half and half, or non-dairy milk

½ tablespoon vanilla

¾ tablespoon sugar

4 cups crushed ice

4 tablespoons salt

1 sandwich bag

1 gallon-size Ziploc freezer bag


  1. Combine milk, vanilla and sugar in a medium mixing bowl
  2. Pour the mixture into the sandwich bag and seal
  3. In the gallon-size Ziploc bag, combine ice and salt.
  4. Place the sandwich bag inside of the gallon sized bag and shake.
  5. Continue shaking until the mixture in the sandwich bag starts to harden and gets to an ice cream texture.
  6. Add optional toppings (sprinkles, caramel sauce, chocolate sauce, etc.)
Have you tried making any of these at home? Send pictures to us. We would love to see them!
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