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In the blink of an eye, one of the most challenging summers I have experienced during my tenure at camp has come to an end.  That being said, it was also most certainly one of the most rewarding!

During this most unique and challenging summer, there were various trials and tribulations that we faced head-on with grit, resilience and tenacity.  We knew that in order to have a successful, healthy summer, we had to tackle new ways to program groups, hire & train staff, create efficient & safe bus routes, prepare food, and most importantly, keep your children safe through vigorous health and safety protocols.

We had an AMAZING STAFF this summer, but filling every possible position was difficult.  So many “would be” counselors decided that after 15 months of isolation, they preferred to relax this summer with friends rather than taking on a job. Totally understandable! Some “would be” counselors who felt that they had missed out on career internships the summer before felt that they had no choice but to find one this summer to bolster their resumes, so we lost that pool of applicants as well. Little do they know that working at camp is the best internship of all!

In addition to working around COVID, this summer, we faced 3 separate brutal heatwaves without the convenience of being able to retreat to the friendly confines of our indoor air conditioned facilities.  I recently attended a professional development day with my Long Island colleagues from other camps and one director described his staff as “warriors battling intense heat, rain, mental health and exhaustion.”

The stars of our show, as always, were the campers! This summer we had a higher percentage of new campers at camp than ever before. We were also thrilled to welcome our returning campers, many of whom we did not see for two years! Wow, did they get big! You could tell from the start that many campers (new and old) were extremely anxious being thrust into this nurturing but highly stimulating environment.  After all, many were home all year in remote learning education models with limited social interactions. So, as you might expect, socialization skills were rusty, group dynamics were overwhelming for many, and separation from parents/caretakers, especially for our younger campers, was difficult to say the least. But as each day passed, you began to feel and see those meaningful friendships forming, campers exhaling with ease, and the genuine sounds of children happily at play.

So what are my takeaways from summer 2021:

• We all survived (and thrived!) and we are all stronger for it!
• Many protocols and changes we implemented will remain in place because they made camp safer, more efficient or more fun!
• Camp continues to be a safe space for campers to be nurtured, loved and accepted.
• Unlikely heroes stepped up big time and filled the staff gaps.
• We continue to face the unknown, but one thing we do know is that we have a team here that will go the distance to find the solutions that will keep our camp community healthy, safe and joyful.

Shibley Nation…..WE DID IT !!! We made a positive impact on the lives of our children and gave them a summer they will never forget. We thank you all (staff, parents, colleagues, friends, etc.) from the bottom of our hearts for your support and appreciation of all we did in 2021!

Dear Friends,

This week we made two exciting changes to strengthen our full-time team at Shibley Day Camp. Randi Chase has been promoted to Associate Director. Randi has been at Shibley since 1994. Her three children attended Shibley and now her grandson is a nursery camper. She started as a sports specialist (she’s a former Cornell University basketball player) and grew from that position to group leader and Senior Camp Director until ultimately joining the full-time team in 2016. Randi will continue to direct Senior Camp, hire/train our outstanding staff and meet with families at off-season camp and community events.

.   

Hayley Burrows, our Junior Camp Director, has joined our full-time team. Hayley started at Shibley as a group leader (and parent) in 2019 and was promoted to Junior Camp Director for summer 2021. She has a degree in Early Childhood Education and previous camp (camper, specialist, leadership, office) and teaching experience. Hayley will continue to direct Junior Camp and will now support the full-time team in all facets of camp operations and administration throughout the off-season.

Please congratulate them both:

randi@shibleydaycamp.com & hayley@shibleydaycamp.com.

Sincerely,

Heath

Lunchbox S’mores Bars

• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 1 cup flour
• 1/2 cup graham cracker crumbs
• 1 1/2 cups milk chocolate chips
• 1 1/2 cups miniature marshmallows

1. In a large bowl, beat together butter, brown sugar, flour, and graham cracker crumbs.
2. Press evenly into a 9 x 9 square baking dish that has been coated with non-stick spray.
3. Sprinkle chocolate chips and marshmallows evenly over top.
4. Bake at 375 degrees for 12 to 15 minutes or until the marshmallows are toasted brown.
5. Cool before slicing and serving.

Chocolate Chip Cookie Bars

• 
1 (15.25 Ounce) Box Yellow Cake Mix*
• 2 Large Eggs
• 1/2 Cup Butter, Melted
• 1 Teaspoon Vanilla Extract
• 2 Cups Chocolate Chips

1. Preheat oven to 350 degrees.
2. Spray a 9×13 inch baking dish with non-stick cooking spray and set aside.
3. 
In a large bowl stir together the yellow cake mix, eggs, melted butter, and vanilla until well combined.
4. Fold in the chocolate chips.
5. Scoop batter into prepared pan (batter will be very thick) and press down evenly into the pan using a spatula.
6. Bake in preheated oven for 20-25 minutes, until golden brown around the edges.
7. Cool and cut into bars.

*Chocolate cake mix can be used to make Double Chocolate Chunk Cookie Bars.

Crunch Bars

• 24 oz. chocolate chips
• 2 1/2 c. Rice Krispies
• Pinch of flaky sea salt
• mini marshmallows, white chocolate chips and rainbow sprinkles for decorating the top

1. Line baking pan with parchment paper or foil.
2. Over a double-boiler or in a microwave using 50 percent power, melt chocolate chips.
3. Transfer to a large bowl and immediately add in Rice Krispies.
4. Using a spatula, fold the chocolate and cereal together until the cereal is fully coated in chocolate.
5. Pour into prepared pan.
6. Sprinkle with toppings and refrigerate until set, about 30 minutes.
7. Slice into bars and serve cold or at room temperature.

Cinnamon Crumb Dessert Pizza

crumb topping:

• 1 cup flour
• 1/3 cup brown sugar
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/4 cup softened butter

icing:

• 3/4 cup powdered sugar
• 1/2 tsp vanilla
• 1 tbsp milk

1. Mix flour, softened butter, brown sugar, white sugar and cinnamon in a bowl until it forms a crumble (don’t mix into a paste).
2. Sprinkle the crumbs onto a stretched homemade or store bought pizza dough.
3. Bake at 450 for 15 minutes or so.
4. While the pizza is cooking, mix all three icing ingredients in a small bowl.
5. When pizza is ready, slice and drizzle the icing on top.

CHOCOLATE CHIP SNOWBALL COOKIES

• 1 1/2 cups softened unsalted butter
• 3/4 cup powdered sugar
• 1 tbs vanilla
• 3/4 tsp salt
• 3 cups flour
• 2 cups mini chocolate chips
• additional powdered sugar for dusting the tops

1. Beat butter until creamy
2. Add powdered sugar, vanilla extract and salt, and beat.
3. Gradually add the flour until well incorporated and stir in chocolate chips.
4. Let cookie dough chill in the fridge.
5. Roll dough into balls (about 1tbs of dough each) and place on lined baking sheet. Since the dough is cold, they shouldn’t spread.
6. Bake at 375 for about 15 minutes.
7. Once slightly cooled, sift powdered sugar on top and enjoy!

Shibley’s Favorite Chewy Oreo Bars

• 15 oreos
• 15 marshmallows
• 1tbs butter or 1 tbs veg oil

1. Place Oreos in ziplock baggie and crush them with hands
2. Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes
3. Pour crushed Oreos into marshmallows and stir
4. Transfer to lined pan and let set
5. Cut into bars and eat

Edible Chocolate Chip Cookie Dough

• 8 tablespoons unsalted butter (4 oz), at room temperature
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose heat-treated flour ****
• 1/4 teaspoon fine sea salt
• 1/2 cup regular or mini semisweet chocolate chips

DIRECTIONS

1. In a large bowl with an electric mixer on medium speed, beat the butter and sugars until light and fluffy, 2 to 3 minutes (we mix this by hand in our Shibley kitchen).
2. Mix in the milk and vanilla.
3. Reduce the speed to low or switch to a spoon and stir in the flour (make sure to sift) and salt until incorporated.
4. Stir in the chocolate chips (we use mini chips at camp).
5. The cookie dough can be consumed immediately or covered and saved in an airtight container in the refrigerator for up to 3 days. Don’t bake it.

***To heat treat flour, spread flour on baking pan and cook at 350 for 5 minutes. Allow to cool before using.

Banana Chocolate Chip Muffins

• 1 banana
• 1 cup yellow cake mix
• 1/8 cup veg oil
• 1 egg
• 1 cup mini chocolate chips

1. Mash banana
2. Mix in all other ingredients
3. Scoop into greased muffins tins
4. Bake for 20 minutes for 350

Birthday Cake Puppy Chow

• 1 1/4 cup Rice Chex
• 3oz. white chocolate
• 1/4 cup rainbow sprinkles
• 1/4 powdered sugar

1. Melt chocolate in the microwave
2. Pour melted chocolate over Chex and gently fold to cover cereal
3. Mix in sprinkles
4. Mix in powdered sugar
5. Gently fold until cereal pieces separate and feel dry
6. Let chill for a few minutes and enjoy!

Soft Pretzels

• 1 package of Pizza dough
• 1 Egg
• Rock Salt – perfect for pretzels
• 1⅓ cups baking soda
• 1 quart warm water

1. Preheat oven to 350
2. Create your baking soda bath – mix warm water and baking soda
3. Cut up the pizza dough in small bite-size pieces
4. Dip all the pieces into the baking soda bath
5. Place pieces onto a baking sheet
6. Whisk egg and brush egg onto the dough pieces
7. Sprinkle the dough with salt
8. Bake for 12 minutes – you want the dough to be golden brown

Churro Chips

• 1/2 cup Sugar
• 1 tsp Cinnamon
• 15 small 6 1/2″ Flour Tortillas
• 6 tbsp melted Butter

1. Preheat oven to 350
2. Combine sugar and cinnamon in a large baggie
3. Spray a baking sheet(s) with nonstick cooking spray
4. Cut the tortillas into triangles
5. Brush each with melted butter
6. Place triangles into baggie and shake to coat
7. Place tortillas on baking pan
8. Bake for about 8-10 minutes until light, golden brown

Monkey Bread Minis

• 1/2 cup melted butter
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 tsp cinnamon
• Fresh pizza dough (Pillsbury refrigerated biscuits work well too)

1. Grease muffin tin.
2. Mix butter and brown sugar, then spoon 1 tbs of the mixture into each muffin cup
3. Mix granulated sugar and cinnamon in a large baggie.
4. Cut dough into small bites, place into baggie and shake to coat.
5. Place a few pieces in each muffin cup
6. Bake at 350 for 12-15 minutes
7. Cool 1 minute and turn upside down to serve

Easy Molten Chocolate Lava Cakes

• 2 cups semi-sweet chocolate chips
• 1 cup (2 sticks) butter
• ½ cup flour
• 1 cup powdered sugar
• ¼ tsp salt
• 4 eggs
• 4 egg yolks

1. Preheat the oven to 425F.
2. Thoroughly spray a non-stick muffin pan with non-stick cooking spray or grease it with butter.
3. Put butter and the chocolate chips in a microwave-safe bowl.
4. Microwave on High for 30 seconds at a time, stirring after each 30 seconds, until the chocolate chips and butter are fully melted and the mixture is smooth.
5. Whisk the eggs and egg yolk in a large bowl until combined.
6. Add the flour, salt, powdered sugar, melted chocolate and butter.
7. Mix everything until combined.
8. Spoon the batter into the muffin cups.
9. Put the muffin tin in the oven and bake for 9 minutes. Do not overcook, since you want the chocolate inside to be liquid.
10. Take the chocolate lava cakes out of the oven. Let stand for 3 minutes.
11. Put a large cutting board over the muffin tin and quickly invert it so the muffin tin is upside down.
12. Bang the muffin cups with your fist to help release the molten lava cakes.
13. Slowly lift the muffin tin, releasing the lava cakes onto the cutting board.
14. Transfer the chocolate lava cakes to the individual plates and serve immediately.

We are excited to announce our 2022 Dates & Rates. Our Alumni Loyalty Rates with the biggest discounts for Summer 2022 will be available until Friday, August 27. 

Tours are available during the week of 8/23-8/27.

• A $750 deposit per child will hold the Alumni Loyalty Rates for any length program your child attends next summer.
• You do not have to know your schedule for next summer to enroll. Choose any weeks now and adjust them in the spring. There is a 4 week minimum.
• The deposit and all payments are 100% refundable through April 15, 2022.
• Credit cards may be used for deposits through 8/27 without a processing fee.
• After 8/27 all credit card payments, including deposits, will incur a 3% fee.

Camp Calendar:

• • Week 1A: Wed. 6/29 thru Fri. 7/1*
  • Week 2: Tue. 7/5 thru Fri. 7/8**
  • Week 3: Mon. 7/11 thru Fri. 7/15
  • Week 4: Mon. 7/18 thru Fri. 7/22
  • Week 5: Mon. 7/25 thru Fri. 7/29
  • Week 6: Mon. 8/1 thru Fri. 8/5
  • Week 7: Mon. 8/8 thru Fri. 8/12
  • Week 8: Mon. 8/15 thru Fri. 8/19
  • Week 1B: Mon. 8/22 & Tue. 8/23*

*Week 1 enrollments will be entitled to Week 1A & 1B or 5 total camp days due to the bookend schedule.

**Week 2 enrollments will be entitled to one additional day of camp due to the July 4 holiday.

CLICK FOR 2022 RATE SHEET

CLICK TO ENROLL FOR SUMMER 2022

Please email heath@shibleydaycamp.com or call the office at (516) 621-8777 if you have any questions about Summer 2022.

Please let us know if you have questions about any of the information below:

CLICK THE IMAGE FOR  A PRINTABLE VERSION

CLICK TO SEE SPECIAL EVENTS AND ACTIVITIES PLANNED FOR SUMMER 2021

Whenever I take a walk around the Shibley grounds I have memories of years gone by.  It has been over 60 years since I first set foot on this spectacular property which is made up of three major parcels.

ATTARA

The white mansion known as Attara was the home of the Willets family back in the pre-camp era.  It was also the first of the major parcels purchased by Jeanne Shibley back in the 1930’s as The Shibley Day Camp.  It also served as her residence until 1985 and as her husband John Bell’s until 1996.  The Attara mansion is now used for camp activities such as dance, tae kwon do and cooking.

Jeanne  Shibley was actually 13 years older than her husband who was a peanut farmer from Windsor, North Carolina.  That age distance was especially rare back in those days.  Jeanne Shibley was originally from Shelby, Tennessee.  Shibley was her middle name which is similar to the name of the town where she grew up. Her actual last name was Snell.  She was a very strong, determined, career minded person when most other women of that time period were homemakers.  It was before the equal rights amendment and only about a decade after the 19^th Amendment gave women the right to vote. She started out as a dancer and then became a dance and etiquette teacher and eventually the founder of Shibley Day Camp.

JUNIOR CAMP

The next major parcel purchase was that of the junior camp section where the dining room and summer office buildings are located.  That property was originally a farm.  I remember back when I was a camper in the 1960’s, that every morning in the summer we had an assembly in front of the famous Shibley bell and the American flag.  I am pretty sure we all recited the pledge of allegiance each morning before beginning our camp day.  It was the 1960’s and I remember it as a much simpler and innocent time. There was no cable TV, no cell phones and no play dates.  Children grew up at a much slower rate and were able to enjoy childhood and playing outside for a longer period of time.

SENIOR CAMP/WINTER MANSION

The third and final purchase was the Taylor estate which is where our winter office is with that incredibly long driveway from Warner Ave.  I always thought that if we could take that long road and shape it into a square, it would be a very large area and would make a great ball field. The caretakers of the grounds also used to live in this building.  I actually lived in this building during my last two years of college at Adelphi University while working part time at camp.  That was my first apartment back in the fall of 1976.

THE SHIBLEY SHADE & SHIBLEY SHAPE

Over 90 years have passed since the beginning of Shibley.  Many generations of children have taken part in the Shibley experience and walked the beautiful grounds.  The Shibley property is unique as it is hidden away from the main roads of a bustling area.  The Shibley property actually spans 2 towns and zip codes, Roslyn and Roslyn Heights.  It is the place to be when you want the feeling of being in the country upstate without having to travel far.  The Shibley trees create the famous Shibley shade which has kept so many children a little cooler during the hot summer months.  The sprawling nature of the property is a one of a kind.   It cannot be classified as a square or rectangular.  The Shibley shape is a work of art created by nature.