~*~Kit~*~
Italian Ice 
  *Water
  *Lemon (1) 
  *Sugar 
  *Stovetop
  *Sauce pan 
  *Spoon for sauce pan
  *Air-tight freezer-safe container with lid 

~*~Rebecca~*~
Abrosia Fruit Salad
  *Variety of favorite fruits (at least three types) 
  *Shredded coconut 
  *Cool Whip (if you don't prefer coconut) 
  *Sugar 
  *Bowl (cereal bowl) 
  *Spoon 
  *Knife 
  *Cutting board 

~*~Julie~*~
Chocolate & Cheese Fondue
  *Microwavable cheese (nacho cheese works the best) 
  *Chocolate chips (I recommend milk chocolate) 
  *Variety of dippers for cheese - at least 3 (Examples: bread, baguettes, apple slices, pretzels, crackers, pretzel bites) 
  *Variety of dippers for chocolate - at least 3 (Examples: strawberries, Nilla Wafers, grapes, pineapple, marshmallows, berries) 
  *Microwavable bowls (2)
  *Spoons (2)
  *Skewers or forks 
  *Small plates (2) 

~*~Josefina~*~
Aqua De Melon
  *One whole cantaloupe - SLICED (you can substitute watermelon if you prefer) 
  *Lime (1) 
  *Sugar 
  *Water 
  *Measuring cups 
  *Ice cubes 
  *Cutting board 
  *Knife (for lime if it's not already sliced) 
  *Mixing bowl 
  *Strainer 
  *Masher (potato masher works perfectly) 
  *Cups  

~*~Maryellen~*~
Milkshakes! 
  *Vanilla ice cream 
  *Milk 
  *Syrup flavoring (if preferred) 
  *Whipped cream (if preferred) 
  *Cherry (if preferred) 
  *Blender 
  *Cup 
  *Spoon
  *Straw (if preferred) 
  *Ice cream scoop

Potential Hazards: Students will need to use a knife, blender, stovetop, and microwave during this baking camp. 

Even though students will be studying a historical time frame, we will not always be following historical methods of baking and/or recipes. This class is geared towards a 9-13-year-old audience, but parents are always welcomed to be close by. :)