Henley Morning Enrichment Course

1. Begin by preheating your oven to 350 F.
2. Next, pour your water into the medium saucepan and set over medium-high heat.
3. In the medium bowl (glass works best), add butter (cubed) then pour chocolate overtop.
4. Place bowl over simmering water in saucepan and whisk gently until melted. *Wait for butter to begin to melt first before stirring.
5. While chocolate is melted, add eggs, sugar, and salt to your large mixing bowl.  
6. Whisk rigorously until the mixture is thickened and pale yellow.
7. Add vanilla, mix, then add chocolate (slightly cooled) until incorporated.
8. Fold in flour gently with your spatula and pour batter into your baking pan.
9. Bake until brownies are firm, and a toothpick inserted in the center comes out with dry crumbles.
10. Remove from the oven, allow to cool 10 minutes, then use the foil “handles” to remove the brownies from the pan and cool.  
11. Slice and enjoy!

1. Preheat oven to 350 F.
2. In a large bowl, combine flour, powdered sugar, and salt.  Mix with a whisk.
3. Add cubed butter and crumble with your fingers until mixture holds together.
4. Butter baking dish, add flour mixture and press into bottom evenly.
5. Bake for 20 minutes or until brown and baked (should be the texture of a soft cookie).
6. While crust is baking, whisk together lemon zest, juice, sugar, 1/4 cup flour, eggs, and condensed milk if using.
7. When crust is finished baking, remove from oven, poor lemon mixture over and place back in the oven for an additional 20 minutes, or until set (slightly jiggly in the center when bumped).
8. Remove from oven, allow to cool, and chill in the fridge until firm.
9. Cut into squares and serve.

1. Begin by preheating your oven to 350 F.
2. In the bowl of a large mixer (or in a large bowl), cream together butter and sugar until pale yellow.  If using an electric mixer, attach the paddle.  If doing this by hand, use a sturdy wooden spoon.
3. After a few minutes, add your eggs one at a time, making sure to incorporate each egg into the creamed butter and sugar before adding the next one.
4. Add salt and vanilla, and mix to incorporate.
5. In a separate large bowl, combine flour and baking powder and whisk with a spoon to break up lumps (this works in place of sifting!).
6. Next, combine your sour cream and milk in a measuring cup.
7. Alternate adding 1 cup of the flour mixture and 1/4 cup of the milk mixture, making sure to evenly incorporate before adding additional quantities.
8. Once all ingredients have been added, oil your baking dish(es) with buttered paper, then pour cake batter evenly.
9. Place in the oven to bake for 25-30 minutes (baking time depends on your oven!).
10. While cake is baking, make frosting:
11. Thoroughly rinse out your cake batter bowl, and add butter.  Begin creaming with 1 cup powdered sugar.
12. Make a double boiler by placing a glass or metal bowl over a medium saucepan filled with 2 inches water (make sure the bowl can rest on top without touching the water).
13. Place on the stove over medium heat and add chocolate chips to the bowl resting on top.
14. Slowly melt the chocolate chips, using a spatula to redistribute and scrape down the sides of the bowl.  *Note, adding a Tbsp or so of butter to the bottom of the bowl before adding the chocolate chips can help make a smoother, silkier sauce.
15. Once chocolate is melted, allow to cool until just warm to the touch (room temp is best, but it can’t get too cold or else it will solidify).
16. Add the chocolate sauce + salt to the creamed butter and mix rapidly.  Continue adding powdered sugar, one cup at a time, until everything is incorporated and the frosting reaches your desired consistency.
17. Ice the cake once the baked cake is completely cooled!

1. Begin by preparing your work surface.  You’ll need space for prepping, and will need to make room for a blender or large bowl, depending on how you’re mixing your batter.
2. Next, combine eggs yolks, milk, salt, sugar, and 5 Tbsp melted butter.  Blend or whisk until incorporated.
3. Add flour next, and combine until smooth.  Some lumps will still remain.*
4. Finally, heat your pan over medium heat, and brush with a bit of melted butter.
5. Pour in your batter and swirl your pan carefully so that the entire bottom is covered in the mix.
6. Wait for a minute or two until you see air bubbles, then carefully flip to cook the other side.

*Making the batter a day in advance is a great idea!  This gives the ingredients time to “marry” and will allow the flour to get properly absorbed.

1. In a large stock pot, add oil, onions, garlic, celery, and carrots.  Cook for five minutes over medium heat.

2. Next, add your bell pepper and continue to cook for an additional two minutes.

3. Add your stock, plus your tomatoes.  Bring soup to a boil, then reduce to a simmer.

4. While soup is cooking, combine basil, parsley (we didn’t do this in camp but it’s a great extra step), garlic, parmesan cheese, and the juice of half a lemon.  Break down with the bottom of a jar or place in a food processor.

5. Once soup has simmered for at least 20 minutes, add salt to taste.

6. When ready to serve, pour into a bowl and top with a bit of the pesto.

1. Measure water into a glass measuring cup and add sugar + yeast. Let stand for 10 minutes to prove.

2. In a separate bowl, mix together flour and salt, then add proved yeast mixture.  Pour in olive oil and combine with a wooden spoon at first to bring the dough together, then your hands, kneading until smooth and not sticky.  Don’t forget to add a small amount of flour as needed and once dough starts to come together cohesively, transfer to a lightly floured work surface, continuing to add a dusting of flour as needed.

3. Transfer to an airtight bowl or container fitted with a lid that is 3x the size of the dough ball.

4. Allow to rise until doubled in bulk, about 1 ½-2 hours.*

5. Once you’re ready to make your pizza, punch down your dough gently to release bubbles, cut ball into 2 or 4 pieces, and roll out with an oiled rolling pin.  Allow dough to rest for 20-30 minutes, covered lightly with oiled plastic wrap.

6. While dough is resting, preheat oven to 350 F.

7. Remove wrap, sprinkle with toppings (parmesan, herbs, everything bagel seasoning, etc.) and cut into strips or any shape you like.

8. Place on a baking sheet lined with parchment and bake.

*You can place dough in the fridge to rise overnight or all day if covered properly.  Simply plan ahead and make your dough after dinner for a night rise or after breakfast for a daytime rise.

1. Begin by heating a large saute pan over medium-low heat

2. Butter each outside of your sandwich bread and once pan is warmed, add one slice butter-side down.

3. Place 1 slice of each cheese on top and let sit undisturbed for 2-4 minutes until cheese begins to melt. (Adjust heat as necessary to keep bread from burning.)

4. Add second piece of bread, this time butter side up, and press slightly to allow it to stick to the melted cheese.  This way, your sandwich won’t come apart when you flip it.

5. Flip it over and allow to brown on the other side.

6. Remove from the pan and place on a plate, allowing to cool for a few minutes before slicing in half and enjoying!

1. Begin by cooking your pasta per package instructions (minus 1 minute on cooking time if you’re doing stovetop).  If using a microwave, add pasta to a large glass bowl and cover with water (two inches above pasta).  Cook in the microwave for 10-15 minutes.

2. In a large pot, add butter and onions and cook for five minutes.

3. Add flour and stir. Cook for two minutes.

4. Next, add milk (half a cup at a time) and whisk after each addition until smooth.

5. Add cheese and mix until melted, adding more milk as needed to thin the sauce.

*If your sauce gets too clumpy, remember you can always puree it in a blender!

6. Once pasta has finished cooking and sauce is done -make sure to salt and taste- combine cooked pasta with cheese sauce and spoon into a buttered baking dish.

7. Coat with panko and extra cheese, and bake at 350 F for 20-25 minutes.

1. In a large bowl, combine flour, sugar, and salt, then mix.

2. Cube butter and add to flour bowl, making sure to toss cubes in flour so that they are coated well and don’t stick.

3. Using your fingers, crush each butter cube until it is flattened, making sure not to press too hard for too long as the warmth from your hands can melt the butter.

4. Once the texture of the dough is close to sand, add water (a little at a time) until the dough starts to come together when mixed.  There should be a small amount of dried dough left in the bottom of the bowl.  Too sticky?  Add a touch more flour.

5. Turn out dough onto a lightly floured work surface and knead gently to form into a ball, making sure to bring in any extra dough pieces that are not incorporated yet.  Slice in two pieces and form into discs.

6. Cover in plastic and let rest in the fridge for at least 20 minutes, or up to 24 hours.  Dough can also be frozen for future use.

7. Slice apples and stack, set aside.

8. Combine filling ingredients and whisk until frothy (add egg and sugar first, then follow with cream and spices).

9. Roll out dough on a lightly floured surface, transfer to a buttered pan, then add apple slices.

10. Pour custard mixture over top, then sprinkle with sugar and top with remaining butter.

11. Bake at 350 F for 30-60 minutes, or until filling is set (doesn’t move when jiggled), and crust is a deep brown.

12. Remove from the oven carefully, allow to cool, and enjoy!

1. Combine fat, milk, sugar, and yeast or baking powder (known as a leavening agent).

2. Mix gently with a rubber spatula.

3. Agg egg and mix.

4. Add flour and mix until “shaggy”.

5. Lightly flour your work surface and turn out your dough.  Knead with a dough scraper, metal spatula, or your hands until smooth.  See the link here about different dough stages.  *Don’t forget to move in the same circular direction, keep folded side toward you, and continue to flour your surface lightly as needed to prevent sticking.

6. Rest dough for 10 minutes each time it begins to get too tough, and once you have reached the smooth stage, flour your surface and place dough seam-side down (covered in a light dusting of flour) to rest for 30-45 minutes.  This will help the gluten to develop.

7. Once your dough has rested, shape into a loose rectangle and roll out to a larger rectangle.

8. Using your remaining 2 Tbsp of butter or oil, cover the dough and sprinkle with your cinnamon sugar mixture, making sure to keep the top edge clear.

9. Fold in each side just a bit, then fold in the bottom and proceed to roll dough gently and tightly into a log, taking the top ledge over and sealing.  Turn so the log is seam-side down.

10. Using a serrated knife, slice your log in half, then in half again, then in half again, until you have 8 equal pieces.  *Remember to slice using a sawing motion, do not slice straight down as this will pinch the dough.

11.  Butter a baking dish and place cinnamon rolls apart from each other.  Let rise for 30-45 minutes while you preheat your oven to 350 F.

12.  Bake your rolls for 12-17 minutes, rotating the pan halfway through until puffy and lightly browned.