• Menu
  • Summer Camp
    • Classic Camps
    • Specialty Camps
    • Camp Dates & Rates
    • Adult Camps
    • Activities
    • Parents
  • Get Involved
    • Summer Missionaries
    • Donations
    • One Dollar A Day
    • Wishlist
  • Outdoor Retreats & Education
  • Contact Us
    • Locations
    • Camp History
    • Full Time Missionaries
  • Media
    • Photos
    • Videos
  • Ranger News
  • Register Now

Dessert Night Fundraiser

  • April 24, 2020
  • Greg
  • Uncategorized

You’re not too late! View our dessert night fundraiser now, and get up to date with what is happening at our camp. Our goal is to raise $5000 per month for the next 4 months, so get involved; every little bit helps! All Canadian and American donations will receive tax-deductible receipts.

Donate now!

And if you are still hankering for some delicious desserts, make one of our favourites, below.

Ranger Lake Carrot Cake
Simply the best, and dead simple to make

2 c. flour
2 c. white sugar
2 tsp. b. powder
2 tsp. b. soda
2 tsp. cinnamon
pinch salt
3 c. carrots, grated
1 c. vegetable oil
4 eggs

Mix together dry ingredients. Stir in wet ingredients. Pour into a greased 9 x 13 pan. Bake @ 350 for 35-40 min.

Icing:
8 oz. cream cheese, softened
½ c. butter, softened
2 c. icing sugar
2 tsp. vanilla

Mix & ice on cooled cake.

Fruit Crisp
Use up the frozen fruit in your freezer!

6 c. fruit (ie. Saskatoon berries, cut up apples, peaches, frozen berry mix, etc.)
1/2 c. white sugar (or less if your fruit is very sweet)
2 tbsp. flour
1 tbsp. lemon juice
dash cinnamon

Combine above ingredients and place in a greased casserole dish or 9×13 pan.

Topping:
1 c. brown sugar
1 c. quick oats
1 c. flour
1/2 tsp. cinnamon
1/2 c. melted butter

Mix dry ingredients and then stir in melted butter. Spread on top of fruit mixture. Bake @375 for 40 min. Serve warm with ice cream.

Gingersnaps
(Director Greg’s Favourite)

1 1/2 c. butter
2 c. white sugar
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. each b. soda, cinnamon, ginger
1 tsp. salt
1/2 tsp. nutmeg

Cream together butter & sugar. Beat eggs into it. Add molasses & dry ingredients. Roll into balls & dip into white sugar. Place on greased cookie sheet. Bake @ 375 for 10-12 min. Makes 4 doz. (Less time for chewy, more time for snaps.)

Unbaked Cheesecake
A nice, light, summer treat!

Crust:
2 c. graham crumbs
1/4 c. white sugar
1/3 c. butter, melted

Mix together & press into a 9×13″ pan.

Filling:
1-2 8oz. packages cream cheese, softened (1 if you want it light, 2 if you want it richer)
1/3 c. white sugar
1 c. sour cream
2 tsp. vanilla
500 mls whipping cream (whipped stiffly with sugar & vanilla added to taste, approx. 4 tbsp. white sugar and 3 tsp. vanilla)

Beat cream cheese & sugar. Gently fold in sour cream, vanilla, and whipped cream. Spread over crumbs. Top with a can of cherry pie filling or fresh strawberries or Saskatoons.

← COVID-19 Statement
What's the plan for… →

Posts

All Regular Summer 2020 Programs Are Cancelled

  • June 29, 2020

2020 Merch Store Now Online

  • June 26, 2020

Amended Summer Camp Start Date – August 1

  • June 20, 2020

Rescheduled Camp Weeks

  • June 1, 2020

What’s the plan for Ranger?

  • May 25, 2020

Need Answers Now?

Toll-Free: 888-406-1733

Email: info@rlbc.ca
Fax: 888-349-6188
Our Address:
#106 - 2543 Dudley St
Saskatoon, SK S7M 5V3