Chippewa Tour 2011

Dates are being set for 2011 Chippewa Rendezvous events in a city near you. Last year we hit 16 cities and this year we plan for even more.

We're always looking for hosts for these fun events, so contact Mike if you're interested in hosting the Chippewa crowd in your town. From curling to rock climbing, snow tubing to paintball, it's fun, it's easy and it's a great way to get ready for summer 2011. Stay tuned for dates....oh, and bring a friend!

Mary's Cookbook Arrives

Just in time for the holiday eating season, Mary and Ada's Camp Chippewa Cookbook has been released! From haystacks to donuts, grilled cheese to chocolate chip cookies, all of your favorites are here.

Order a copy today as a perfect holiday gift to mom or dad. The cost is $15 and all proceeds will be donated to the Chippewa Scholarship Fund. Just click here to make a credit card payment (press the Pay Now button to charge $15) or send a check payable to Camp Chippewa to Michael at camp's winter address in Tulsa.

As Mary would say : "Happy Cooking!"

And You Thought Chippewa Was Old...

ACA Turns 150

Just a quick note of congratulations to the ACA (American Camp Association), which turns 150 years old in 2010. Camp Chippewa is proud of our longterm accreditation by the ACA and it's worth noting that Cap and Mom Endres have been recognized as Pioneers of Camping by the ACA. A big hats off to our ACA friends.

A Snickerdoodle Scandal

It was a devastating defeat in the 2010 election....for the Chocolate Chip, the Chocolate Crinkle and Iced Maple Cookies. Yes, a populist uprising in upper camp led to the surprising victory for the write-in candidate Snickerdoodle cookie. Is it a scandal? Probably. But are the cookies fantastic? Like anything from Ada's cookie factory, the answer is yes!

So, in advance of the forthcoming "Mary & Ada's Camp Chippewa Cookbook", I present the Snickerdoodle recipe.


Snickerdoodle Cookies
1 cup soft shortening
1-1/2 cups sugar
2 eggs
2-3/4 cups flour
1 teasp soda
2 teasp cream of tartar
1/2 teasp salt

Cinnamon-Sugar Mixture: 2TBS sugar, 2 teasp cinnamon.

Mix thoroughly the shortening, sugar and eggs. Then add dry ingredients except the cinnamon-sugar mixture. Chill dough. Roll into balls of whatever size you want. Roll balls in cinnamon-sugar mixture. Place two inches apart on cookie sheet. Press down. Bake at 350˚ until cookie springs back when lightly touched.