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Fab recipes from Camp Korey cookbook

Published on: December 30, 2013

picture-pecan-cranberry-and-berry-pies1Here are some holiday recipes that will please your palate and warm your soul. They come from the two chefs at Camp Korey, a camp, located at the 818 acre Carnation Farm, that serves kids ages 7 through 16 who are living with serious and life-threatening illnesses. The camp offers week-long sessions and year-round programs (including family retreat weekends), free of charge.

The recipes, by Shelley Tollefson and Donna Waddington, come from the chefs' More Than Scones cookbook , which is available through the Camp Kory website.

You'll find six scrumptious recipes from the cookbook online: Basic Pie Dough, Pecan Cranberry Pie, Spiced Nuts, Roasted Red Pepper Spread, Blueberry Banana Bread, and Raspberry Creme Brulee.

And since you asked (I know you want it!), here's the Pecan Cranberry Pie recipe:

  • 3 eggs

  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/3 cup  melted butter
  • 1 cup corn syrup
  • 1 1/2 cups chopped walnuts or pecans
  • 1 teaspoon vanilla
  • 1 tablespoon dark rum
  • 1 cup fresh or frozen cranberries

Blend ingredients with a mixer or by hand with a whisk. Pour into unbaked pie shell. When pie has raised slightly in the middle, it's done!

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