The Center offers dynamic youth programs including our popular camps. Whether it’s running over the holidays or running throughout the summer, there is a safe and rewarding place for kids to go in the San Geronimo Valley.
Virtual Summer Day Camp
Friends, Sun and Valley Fun
Arts, crafts, cooking, science, and fun activities in your backyard!
For ages 5 – 10
Join Julie, Amber, Howie, Buck, Sophie, Skyler, and Robin for 5 of weeks exciting and entertaining virtual videos starting Monday, June 29th–Friday, July 31st
You’ll be able to watch:
Julie, our Crafty Creator, showing you her favorite camp Arts and Crafts
Amber whipping up her favorite pasta recipes and leading you on an adventurous Scavenger Hunt
Buck demonstrating, as always, his creative outdoor activities
Howie teaching you basic cooking techniques and have how fun in the kitchen making same tasty and delicious recipes
Sophie getting experimental with intriguing back yard science experiments
Skyler presenting popsicle perfection and the fine art of making slime
Robin and the VAST team leading you in thought provoking activities about observing your outside world
Ready to join us? Let’s Go!
This camp is being offered for no fee. Want to donate? You can click here.
For more information contact:
Julie Young at email@example.com
Howie Cort at firstname.lastname@example.org
Week 1 videos
- 2 cups torn kale (no stems) and parsley, combined
- 1/2 cup olive oil
- 1/4 teaspoon salt (more to taste)
- 1 clove garlic
- juice of one lemon
- 1/4 to 1/2 cup raw almonds
- Pulse the kale, oilve oil, salt, garlic, and lemon juice in a food processor until smooth.
- Add the almonds and pulse until the almonds are ground to desired consistency.
- Serve with pizza, pasta, crackers, eggs, salads, soup, sandwiches, etc.
No Bake Cheesecake in A Jar
Courtesy of Sally’s Baking Addiction
- 2 Tablespoons (30g) unsalted butter, melted
- 1 cup (100g) graham cracker crumbs(about 8 graham crackers)
- 1 cup (240ml) heavy creamor heavy whipping cream, cold
- one 8-ounce block (224g) full-fat cream cheese, softened to room temperature
- 1/3 cup (65g) granulated sugar
- 2 Tablespoons (30g) sour cream, at room temperature
- 1 teaspoon lemon juice
- 1/2 teaspoonpure vanilla extract
- toppings & garnishes (see note)
- Have your jars ready to go and lined up. This recipe yields about 6 8 ounce jars or 10 6 ounce jars.
- Crust:Melt the butter in the microwave in a medium heat-proof bowl or use the stove. Stir in the graham cracker crumbs. The mixture will resemble wet sand. Spoon a generous spoonful into each jar, about 2 Tablespoons into the 8 ounce jars and 1 and 1/2 Tablespoons into the 6 ounce jars. If there’s any crust leftover, sprinkle into the jars to use up or discard. Set jars aside.
- Filling:Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
- Layer a couple large spoonfuls of filling on top of the crust in the jars. Use about 1/4 – 1/3 cup filling in the 8 ounce jars and 3 Tablespoons (or however much you can pack in!) into the 6 ounce jars. Make sure to leave room for the topping.
- The cheesecake jars are at room temperature at this point, but if you’d like to serve chilled, chill for at least 30 minutes and up to 3 days before adding the topping. (Cover if chilling for longer than 30 minutes.) I recommend adding the topping when serving or up to 2 hours in advance. The topping can seep down into the layers, so that’s why I recommend adding it soon before serving.
- Spoon topping and garnishes on top of filling, then serve.
- Cover and store leftover cheesecake jars in the refrigerator for up to 5 days.
- Make Ahead Instructions:These cheesecake jars can be made 1-3 days in advance. They can be refrigerated in step 7 for up to 3 days before serving. You can also make & layer the crust 1-2 days ahead of time. Another way to make these cheesecake jars ahead of time is to freeze them before adding the toppings. Seal jars with the lids and freeze up to 3 months. Thaw in the refrigerator before topping and serving. You can also freeze the cheesecake filling as a whole. Cover tightly and freeze up to 3 months. Thaw in the refrigerator before layering on top of crust.
- Toppings: Chocolate Ganache, Strawberry Topping, Blueberry Sauce (use the blueberry sauce from my blueberry swirl cheesecake), Whipped Cream, Cherry Pie Filling, Lemon Curd, Salted Caramel
- Garnishes:Fresh berries, chopped fruit, nuts, chocolate chips, lemon slices, lime slices, shredded coconut, sprinkles, mint, or whatever you desire.
- More Cheesecake Jars:This recipe can easily be doubled, tripled, or quadrupled. Keep in mind the whipping and beating times will increase with the added volume.
Virtual Summer Cooking Camp
Grillin’ and Chillin’
with Amber, Howie, Skyler & Sophie
Hey all you kid cooks out there!
Join us “virtually” in our kitchens, decks, and backyards.
Week 1 June 15th–19th
Week 2 June 22nd–26th
We’ll be showing you how to whip up French Toast, pizza dough, homemade tomato sauce, muffins, ice cream, homemade tortillas, deviled eggs, a frittata, cupcakes, pasta, and more!
Check out our videos below or at:
New videos will be posted every Monday morning at 5 am.
This is camp is being offered for no fee.
Want to donate? You can go to click here.
For more info email Howie at email@example.com
Sophie’s Peach Nummers recipe
Hello Summer Cooking Campers!
This is my recipe for peach nummers! Nummers is just a cobbler, but our family has always called it “nummers!” We typically do this recipe with blackberries, but because they aren’t quite in season yet, I went for peaches! You can use any fruit for this recipe, which is why I love it so much! It is so simple, and will have you wanting to eat the entire pan! (But maybe share with the family instead!)
- 7 large peaches
- 1 cup flour
- 1 cup sugar
- 1 egg
- 1 stick of melted butter
- Preheat oven to 400℉
- Slice peaches and add them to a 13×9 pyrex pan.
- In a medium-sized bowl, combine flour and sugar.
- Add an egg and either mix with hands or whisk.
- Sprinkle the topping mixture over the fruit.
- Melt butter and evenly drizzle over the topping mixture.
- Put in the oven for around 35-45 minutes or until the top is browned, crispy and cooked through.
- Let rest for 10 minutes and serve! It goes well with whipped cream or vanilla ice cream!
Skyler’s Summer Mango Pops
6 Cups Frozen Mango, slightly thawed
1/4 cup of coconut milk
2 tablespoons of orange juice
2 tablespoons of honey
1 teaspoon of vanilla extract
Blend mango, coconut milk, orange juice, honey, and vanilla until smooth. Fill ice-pop molds and freeze.
Amber’s Summer Corn Salad with Lemony Shrimp
HOWIE’S ROSEMARY SHORTBREAD
- 1 cup very soft butter
- ⅔cup granulated sugar
- 2 teaspoons honey
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon kosher salt
- 1-2 tablespoons sanding sugar, Demera, Turbinado or regular granulated sugar
- Preheat oven to 325. Lightly grease with baking spray, butter or canola oil and then line an 8 or 9-inch cake pan (round or square) or a tart pan (10 or 11 inches) with a removable bottom with parchment paper. Set aside.
- Combine soft butter, sugar, honey and vanilla in a medium-large bowl. Stir for about 30 seconds until nice and creamy.
- Add the flour, rosemary and salt. Stir just until all of the flour is incorporated. The dough will be crumbly.
- Press the dough firmly into the prepared pan to create an even surface. Be sure there are no loose crumbs around the edges of the pan. Sprinkle with the sugar.
- Bake for 35-45 minutes then remove from oven. (Remember: The smaller your pan is, the thicker your shortbread will be and the longer it will take to bake. Check frequently towards end of baking time. You want it to be a pretty, deep golden brown.)
- Invert shortbread onto a flat plate. Place another plate on top and invert again so the sugared side is up.
- Slide the shortbread onto a cutting board and sprinkle with a bit more sugar, if desired. Cut it into wedges (or rectangles or squares if using a square pan). Transfer pieces to a wire rack to cool completely. Store in an airtight container.
- If you prefer your shortbread even crisper, place the cut pieces on a sheet pan and return to the oven for 5 minutes then cool on a wire rack.
- Garnish when serving with a bit of finely chopped fresh rosemary, if desired.
- You can serve this with vanilla ice cream, too! YUM!
Skyler’s Father’s Day Muffins
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off with knife, plus 2 teaspoons more for tossing with strawberries
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 stick or 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup milk
- 2-1/4 cups diced strawberries, from 1 pint, divided
- 2 tablespoons turbinado sugar, for topping
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy — that’s okay).
- With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
- Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set 1/2 cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
- Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
- Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.