Hawaiian Pie

Ingredients

1 stick margarine
1/2 c chopped nuts (pecans, peanuts, almonds)
1 c sugar
1 tsp vanilla
2 eggs
1 tsp vinegar
1/2 c coconut
1 unbaked pie shell
1/2 c raisins

Directions
Combine margarine, sugar and slightly beaten eggs. Add remaining ingredients. Mix well and pour into pie shell. Place on trivet or inverted pie tin in 350 Dutch oven. Bake for 30 min. Let stand in oven about 5 min after removing coals.

Tags: Dessert, dutch oven, dutch oven cooking

Pineapple Chicken Bake

Ingredients

1/4 c flour
2/3 c light molasses
1 tsp salt
1/4 tsp pepper
2-1/2-3 lb fryer chicken
1 tbs prepared mustard
2 tbs oil
1 tbs cider vinegar
1 can (8 oz) Sliced pineapple
1 can (16 oz) sweet potatoes, drained

Directions
Combine flour, salt and pepper. Coat chicken pieces in flour mixture. Brown in hot oil. Drain pineapple, reserving juice. Combine juice, molasses, mustard, and vinegar, mix well. Place chicken in Dutch oven, arrange potatoes around chicken. Brush with half of the sauce. Cover and bake at 350 for 30 minutes. Top with pineapple, brush with remaining sauce, cook 30 min more.

Tags: dinner, dutch oven, dutch oven cooking

Easy Beef Pot Roast

One of the easiest and yet very tasty pot roasts we have made while camping.

Ingredients

3-4 lb rump roast or pot roast
6 medium potatoes, pared and halved
6 medium carrots, cut into 2" pieces
3 medium onions, halved

3 garlic cloves minced
1 tsp salt
1/4 tsp pepper
1/2 c water or beef broth

Directions
Brown roast in oven on all sides in small amount of oil. Remove meat, salt and pepper. Place half of vegetables in bottom of oven, return meat to oven and add remaining vegetables and liquid. Cover and cook at 300 for 3-5 hours depending upon size of roast and degree of doneness desired. Remove meat and vegetables carefully and place on serving platter. Let rest for 10 minutes before slicing.

Tags: dinner, dutch oven, dutch oven cooking

There is nothing like the smell of fresh baked bread in the morning, especially when you’re camping.  Below is a Coleman Oven tested recipe for breakfast scones.  The scone (rhymes with Joan) is a small British Quick Bread or Cake, if the recipe includes sugar, of Scottish origin. Whether you call it Bread or Cake, serve it with butter, jam, jelly or honey it will be a true camping hit that you will want to prefect and repeat during each camping experience.

Breakfast Scones
2 cups whole wheat or white flour or a combination
1/4 cup buttermilk powder
2 tablespoons dry egg
2 tablespoons sugar
1 tablespoon baking powder (3 teaspoons)
1/2 teaspoon salt
1/3 cup shortening
2/3 cup fresh water
1 tablespoon sugar, for sprinkling

In your favorite large mixing bowl combine the flour, buttermilk powder, dry egg, sugar, baking powder and salt.  Use a fork or your hands to cut in the shortening as you would for biscuits.  Be careful not to over mix your dough.  The texture should be crumbly and the in chunks approximately the size of peas or dried beans. 

Pour the fresh water into the dry ingredients and stir the mixture with a fork until it is soft.  Scatter a little extra flour about the dough and form it into a cohesive ball.  Knead the dough in the bowl about 8 or 10 times.  Be careful not to over mix.

Lightly oil a 9-inch round cake pan.  Place the dough into the pan and pat it into a large circle about 1/2-inch thick.  Use a pizza cutter or knife to cut the circle into 8 pie shaped wedges.  Sprinkle the sugar on top if desired.

Bake at 425° for about 15 to 20 minutes.  The scones will be well-rising and golden brown.  They are best served hot with butter, jam, jelly or honey.  I prefer them with orange marmalade.  In addition to breakfast, scones are excellent with afternoon tea or coffee for a snack.  This recipe serves 8.

Scone Variations:

• Apple Scones:  Chop 1/2-cup of dried apples into small bits.  Soak in hot water to re-hydrate for about 30 minutes.  Drain well.  Stir the apples into the dough along with 1-teaspoon of cinnamon and a dash of nutmeg.  Proceed as directed.
• Blueberry Scones:  Increase the sugar to 1/3-cup.  Add 1/2-cup dried blueberries.  Proceed as directed.
• Orange Cranberry Scones:  Increase the sugar to 1/4 or 1/3-cup.  Add 1/2-cup dry cranberries and 1-tablespoon of grated orange peel to the dough.  Proceed as directed.
• Cinnamon Nut Scones:  Add 1/3-cup finely chopped walnuts and 1 teaspoon of cinnamon.  Proceed as directed.
• Raisin Scones:  Add 1/2-cup plumped raisins and 1 teaspoon of cinnamon.  Proceed as directed.  (To plump the raisins, soak them in hot tap water for a few minutes, and then squeeze to drain well).
   

Tags: breakfast, camping recipe

Camping stoves and other cooking accessories have made it possible to cook most things outdoors, but baked goods have generally been out of the question.  Until now, that is. Made of smooth aluminized steel, the Coleman camping oven lets you bake a batch of muffins, biscuits, or rolls right at the campsite.

The oven doesn't require electric or gas power to work.  Instead, campers simply place the oven on top of a Coleman two- or three-burner stove, which provides all the heat you need to bake some of your favorite oven dishes.  The oven also offers baking essentials such as an adjustable steel bake rack and an easy-to-read thermometer.  And when you're finished baking, the oven folds flat for storage.  Made in China, the Coleman camping oven measures 12 by 12 by 12 inches (W x H x D) when standing and weighs 7 pounds. As you can see, camp ovens have smaller interiors than home ovens, hence standard 9 by 13 inch rectangular pans will not fit inside a camp oven.  Since you must use smaller dishes this requires recipes which produce a smaller amount.  I recommend the following baking pans for use in a camp oven:
9 inch square pan
8 inch square pan
9 inch round cake pan
8 by 4 inch bread pan
9 inch pie plate
Round 2 quart casserole

At a cost of about $30, the Coleman oven makes a great addition to your camp kitchen.

Baking with a Coleman Camp Oven
Coleman ovens or other camping ovens fit over the burner of a camp stove or placed on a grate over a fire.  The heat from the flame rises up into the oven and through a diffuser in the bottom of the oven.  There is an adjustable rack inside the oven and a temperature gauge in the center front of the oven door which indicates the oven’s interior temperature.  It will not however, allow you adjust the temperature.  This is done by adjusting the flame below the oven.  It takes a little practice to get the hang of it but it can be done.  I burned the bottoms of several loaves of bread before I learned how to use this type of oven with any skill.  Since the heat emanates from the bottom of the oven, the tops of most foods will not become as brown as they do in your home oven and the bottoms will have a tendency to brown quickly.  You must therefore, keep an eye on them and adjust the temperature downward as necessary.

It is best to use your camp oven in an enclosed area, well protected from wind, as it will be less difficult to maintain a steady temperature.  Exposure to wind can make many baked goods take longer to cook.  Keep this in mind when setting up your oven and if you cook out in the open, then you may want to keep your baking for calmer days.  

Contrary to most recommendations, I don't preheat my camp oven.  I think it wastes fuel, and I haven't found any real difference in the resulting cooking or browning of the foods.  First I prepare the bread, bar cookies, pie, or other treats.  When the preparation is completely finished, I put the pan into the oven.  Then I light the stove eye, and put the oven on top of the flame.  Next, I adjust the flame to high and watch the temperature dial.  When the desired temperature is reached, 350° for example, I turn the flame down very low.  Usually the oven will maintain the temperature for the next 20 minutes or so, often long enough to finish the baking.  When the temperature begins to drop by about 50 degrees, I turn up the flame again, until the temperature inside the oven has reached my desired temperature.  Again, I turn the flame down to low and let the food continue baking if needed.  For hotter temperatures, or for longer baking, I usually have to repeat this process several times.  I have found that using this procedure produces fewer burnt bottoms on my bar cookies and bread loaves.  As you can tell, camp ovens have to be “baby sat” a lot more than home ovens but the results are worth it. 

Get The Coleman Camp Oven Here!

Tags: Camping, camping basics, camping equipment

If someone in your camping group is a vegetarian, it doesn’t mean they have to suffer.  Below are several great vegetarian recipes for main dishes both at base camp and on the trail.

Black Bean Burritos

Backpacking: Yes
Effort: easy
Serves: 1-2
Prep time: 1-30m

Ingredients:
tortilla shells – I like the soft taco size which pack easier package of Fantastic Foods dried Black Beans packets of taco sauce
cheddar cheese, diced peppers (if in first 2 days on trail) (a dinner for 2 uses 1/2 package beans and 6-8 tortillas)

How to Prepare:
Boil water for beans according to package Add beans, stirring well, and turn off burner*
Cover and let sit 5 minutes
Warm shells if desired (makes folding easier)
Make burritos and enjoy
*do not cook the beans – just let them sit, or else you will have a very messy pan.  Use an extra tortilla to wipe leftover beans from pan.
You can also make the beans, and then make quesadillas if you have a big enough fry pan.

Angel Hair with Fresh Vegetables

Rating:N/A
Backpacking: No
Effort: easy
Serves: any
Prep time: 1-30m

Ingredients:
Angel Hair Pasta
Extra Virgin Olive Oil
Fresh Garlic
Fresh Tomatoes
Broccoli
Basil
Shallots

How to Prepare:
Simple dish with no set quantities.  Cook enough pasta for the number of people in your group and eyeball the rest to your liking. Prepare the pasta al dente.  In a separate pan, heat the olive oil and add minced garlic, and shallots.  Remove the pan from heat and toss oil mixture into pasta.  Add finely chopped basil, tomatoes, and broccoli.  We like to find fresh vegetables for our camping meals at roadside farm stands.  Easy and filling.  Enjoy!

Cream of Vegetable Casserole

Rating: 9.5
Backpacking: Yes
Effort: average
Serves: 1-2
Prep time: 1-30m

Ingredients:
1/4 C dehydrated broccoli
1/4 C dehydrated shredded carrots
1 (0.6 oz) package Creamy broccoli soup mix
1/2 C herb stuffing mix
2 Tbsp margarine/oil (opt.)

How to Prepare:
Rehydrate the broccoli and carrots in 1 1/2 C water.  Stir in the soup mix and margarine/oil.  Bring to boil, and then remove from heat.

Add the stuffing mix.  Toss lightly, cover and let stand 5-10 minutes.

You will find that in most cases any vegetarian dish you cook at home can be easily converted to a camping or backpacking dish and many dishes in which you include meat can be easily modified with the addition of tasty seasonal vegetables.
 

Tags: camping recipe, dinner

Bread is always a great addition to any camp meal and baking your own bread doesn’t always require having some kind of camp oven.  You can always use your campfire to prepare that bread and have fun in the process. 

An easy and fun way to cook bread over coals or a fire is making breadsticks with bread on a stick.  This camp treat may be cooked while other food is cooking so it is ready at the same time as the main meal.

The basic and easiest method uses dough rolled into a long thin rope that is wrapped around a stick.  The stick is held over the coals and rotated until brown on all sides.  It requires a little patience to get the inside done at the same time as the outside.

To start, take some type of bread dough and roll it between your hands, forming a long piece (like making a snake or rope out of clay).  Don't leave it too thick, which will make it harder to cook all the way through.

Next, select your cooking stick.  This should be heavy enough to support the dough but not to thick.  Be sure the stick is free of dirt, debris and any other loose particles.  Take the dough and wind it around the stick in a spiral, pressing the ends to the dough so that it does not fall off.

Place the stick over the coals.  It is much easier to cook breadsticks using coals than fire, since they give off a better heat.  It may be helpful to prop the stick up over the coals with a couple of rocks, or pile a couple of rocks on either side and lay the stick across the coals so you don't have to hold it during the entire cooking process.  Occasionally rotate the stick so that the bread gets brown on all sides.  Patience is helpful here, to ensure that the bread is cooked through.

You can use a thicker, longer stick laid horizontally above the coals to make several at one time.  This will save time if you need to cook for a larger group. 

A variety of dough can be used.  Try various kinds to see which one you like best keeping in mind convenience as well as taste.  The easiest is tube biscuits, which come in a number of types and prices.  Take one or more biscuits and roll between your hands to form the rope of dough to be wrapped on the stick.  Other possibilities include Bisquick (don't make the dough too wet), bread dough (if frozen, let it thaw and rise a little), and scone dough (sometimes available at the bakery or deli in your local supermarket).

Fur traders from Scotland, who trapped and explored all across North America in the 1800's, couldn't bake regular breads in the regular way because ovens were just too big for their canoes.

Instead, they put concocted a mixture of flour, water and fat from hunted animals, put it on a stick, and baked it over their campfires.  They called this "bannock" which means bread in the Scots Gaelic language.

Hence, the Scots showed Native peoples like the Eastern Canadian Micmacs, Great Plains Ojibways, and Northwest Coast Haida, how to make this bread and even today bannock is enjoyed as a favorite traditional food wherever Native people gather.  Bannock can be fried, deep-fried, barbecued, cooked over an open fire, or baked in an oven.  Over the years, people have added baking soda, oatmeal, raisins, eggs, or sugar to the basic dough.

Ingredients
5 ¼ cups flour
12 tsp baking powder
¼ cup sugar
2 cups water
2 tablespoons vegetable oil
3-4 teaspoons animal fat (lard) or shortening (butter)

In large bowl, stir together flour, baking powder, sugar and salt.  At this time you can add something extra if you choose – ½ cup raisins, for instance.  In a medium bowl, beat together the water, eggs and oil and then add to the dry ingredients.  Mix well.  Fry, barbecue, bake or cook over fire coals as mentioned above.  
After cooking, serve with butter, jams, jellies, or honey.  This is sure to be a family or group favorite!
 

Tags: bread, dinner, dutch oven, dutch oven cooking

A one pot meal is a camper’s delight as the meal only takes one pot, as suggested in the title, is quick and filling, and if the pot is large enough can feed a crowd.  Cleanup is also a bonus. 

A good One-Pot Meal recipe should be:
Quick: The recipe should take less than 30 minutes to prepare and need only 30-45 minutes to cook.
Easy:  Even novice cooks should be able to make a successful One-Pot Meals.
Healthy:  A One-Pot Meal is low in fat and high in nutrition.
Tasty:  A One-Pot Meal should taste good and be filling.
Convenient:  A One-Pot Meal should be able to use fresh, frozen, dried and canned foods for the ultimate in convenience.

What is a True "One-Pot" Meal?
A true "one-pot" meal contains protein, starch and vegetables all in the same pot.  Any recipe that directs the cook to, "Prepare pasta separately." or "Serve with bread." is not a true "one-pot" meal.

What Do You Use to Cook One-Pot Meals?
A 2-quart cast iron Dutch oven is great, feeds 2 adults and may be used on the camp stove or a campfire.  However any type of cooking pot may be used and the size is easy to determine if you remember the one-quart-per-person rule.  To feed four, use at least a 4-quart Dutch oven or other pot and be aware that larger pots will probably increase the baking time.  Your Dutch oven need not be enameled cast iron, but it does make for easier clean up, storage and lighter weight when the pot is full of food.

Below is a classic one pot recipe:

Chicken and Dumplings
serves 6 | 30 minutes active time | 45 minutes total time

This old-fashioned winter dish is the soup equivalent of a hot toddy.  Use a wide pot so the dumplings don't stick together.
Ingredients for the soup
* 2 tablespoons olive oil
* 1  3-pound chicken, cut into pieces
* 1/4 cup flour, seasoned with salt and pepper to taste
* 1 medium yellow onion, peeled and cut into large chunks
* 2 carrots, peeled and cut into large chunks
* 2 stalks celery, cut into large chunks
* 1 bay leaf
* 1 sprig thyme
* 1/4 teaspoon turmeric
* Kosher salt and freshly ground black pepper to taste
* 4 cups low-sodium chicken broth
* Fresh parsley
Ingredients for the dumplings
* 1 1/2 cups flour
* 2 teaspoons baking powder
* 1/2 cup coarsely ground cornmeal
* 1 tablespoon sugar
* 1 teaspoon kosher salt
* 1 3/4 cups heavy cream
1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
2. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side.  Remove and set aside.
3. Add the onion to the pot and cook for 2 minutes.
4. Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
5. Stir in the broth.
6. Return the chicken to the pot, cover, and simmer for 15 minutes.
7. Meanwhile, in a large bowl, combine the first five dumpling ingredients.
8. Add the cream and mix until just combined.
9. Drop about 12 heaping tablespoons of the dumpling mixture into the pot.
10. Cover and simmer for 12 minutes more.
11. To serve, scoop the dumplings and chicken into bowls, then cover with broth.
12. Garnish with the parsley.
Tip:  For quicker dumplings, mix 1 egg with 1/2 cup milk, then add the mixture to 1 1/2 cups Bisquick and stir to combine.

Tags: dutch oven, dutch oven cooking

An energy bar is the outdoor equivalent of throwing softwood on the fire.  They are designed to provide quick energy when it is needed while camping or participating in other outdoor activities.  They are easy to carry, last in heat and cold and easy to eat.  The only downside is that commercial energy bars can be expensive and some leave a great deal to be desired in terms of taste.  Some would even leave one to believe that the main ingredient is sawdust.  The solution to these problems is to make you own.  Below are a couple of recipes for doing just that.

This energy-packed recipe is so easy to make, and requires no baking!  Whether you decide to wrap the bars in individual wrappings and take them on a hike or just keep them in the fridge for a post-workout boost, these bars are a delicious way to keep you going throughout your busy day.

I prefer to use a basic organic crispy rice cereal from the bulk section of my local health food store, but any crispy (not "puffed") rice cereal that is dairy-free will do.

Makes 16 to 20 bars
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:
5 cups dairy-free crispy rice cereal (see Head Note)
¾ cup rolled oats
1/3 cup sesame seeds
1/3 cup sunflower seeds
1 1/3 cup finely chopped dates
¾ cups dark, dairy-free chocolate chips, divided into ½ cup and ¼ cup groups.
¼ t. salt
2/3 cups soymilk powder
¾ cup honey or agave nectar
1/3 cup light brown sugar
¾ cups tahini
1 t. vanilla extract

Preparation:
1.  Lightly grease a 9” x 13” baking dish with dairy-free soy margarine or oil or you’re your baking dish with parchment paper.  In a medium-sized mixing bowl, combine the crispy rice cereal, rolled oats, sesame seeds, sunflower seeds, dates, ¼ cup of the dairy-free chocolate chips and salt.  Set aside.
2.  Place the soymilk powder in a small heat-proof bowl and set aside.
3.  In a small saucepan over medium heat, combine the honey, brown sugar, tahini, vanilla and the remaining chocolate chips.  Stirring constantly, cook until the chocolate chips have just melted, the sugar is dissolved and the mixture is combined, about 1-2 minutes. (Alternatively, you can simply place a heatproof bowl in the microwave and microwave the mixture until just melted.) Gradually mix the tahini-chocolate mixture into the soymilk powder, stirring vigorously to avoid clumping.
4.  Pour the tahini-chocolate mixture into the rice cereal mixture, mixing well until evenly distributed.  Using your hands or a wooden spoon, press the mixture into the prepared dish.  Cut the mixture into bars while still in the pan and still warm.  Allow the bars to cool completely on a wire cooling rack before removing from the pan with a spatula. Serve at room temperature or cold.  Bars will keep for 3 days in an airtight container in the refrigerator or at room temperature.

Ingredients:
4 ripe organic bananas
3 cups organic rolled oats, not quick
2 teaspoons aluminum free baking powder
1 teaspoon cinnamon or pumpkin pie spice
1/2 cup coconut flakes or shredded
1/2 cup dried cranberries
1/3 cup chopped nuts (optional)
Coconut oil

Preheat oven to 350 degrees F

Preparation:
Mash the bananas well in a mixer then add all other ingredients and blend well.
Place dough on a 12×16 inch jellyroll pan that’s been greased generously with coconut oil.  Pat out the dough into a rectangle about 1/3" thick.
Bake at 350 degrees for approximately 18 ? 20 minutes.  Cool on wire rack for 15 minutes before cutting the bars.  Store in an air-tight container and refrigerate.
Note:  Before or after baking you may brush or drizzle a generous amount of melted coconut oil on top of the bars for an extra energy boost.

If you are not into cooking and experimenting then try this.  There is a website,
http://www.elementbars.com  this allows you to design your own energy bar.  Though more expensive it may be fun and will make great gifts for your outdoor friends.
 

Tags: camping recipe

Now that I've introduced you to GORP, let's kick it up a notch:

1/3 cup each raisins, apples, apricots, dates and coconut.
Add 1/2 cup sesame seeds, 1/3 cup walnuts and 2 cups peanuts.
For the glue, use 1 cup chocolate chips, 1/3 cup honey and 1/2 cup peanut butter.

Make sure the Scouts don't pack food in the same place as their socks and underwear.
Food and patrol cooking gear go in the top of the pack, and personal gear in the bottom
and the side pockets. Reserve one side pocket for trail munchies: nuts, dried fruits,
smarties, hard candies and chocolate bars. Each Scout should have his own bagful to
ration out to himself so that it lasts the duration of the trip. Our favorite is GORP balls;
chopped dehydrated fruits and nuts "glued" together with honey, peanut butter and melted
chocolate chips and rolled in icing sugar.

Tags: trail mix