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

Kids love to cook while camping, and a humble box of aluminum foil, some non-stick cooking spray and you’re ready to go.  No other gear is necessary.  And the kids are involved and therefore more apt to eat since they had a hand in the preparation.

The beauty of foil cooking is that kids literally just have to spray with non-stick spray (or you can use non-stick aluminum foil), assemble the package and fold it closed.  You can cut up the ingredients at the campground or even before you leave home and keep them all in separate containers in the cooler.  It's also ideal to let each child create his or her own foil food, so that each one can get in on the fun and create a meal designed to their specific taste.  For larger groups or the family a large foil package may be made. 

Foil cooking should be done on coals, not on an open flame.  Start your campfire early and let it burn down to a nice bed of coals.  The coals will hold their heat long enough to allow for the entire cooking process.  Another method that can be used is to place some charcoal briquettes in your campfire.  Once they are started, spread them out and use them as the base for your foil cooking.

A classic recipe for a foil meal is to flatten a portion of hamburger, add some sliced potatoes and onions, double wrap it in foil and lay it on the coals of your campfire. Cook for about 7 minutes on each side.

Remember, when using these recipes with children, always help them turn the foil packet while it’s on the fire and take care when removing it from the fire.  A long set of tongs can be helpful in safely accomplishing this task.  Also, be careful when you unwrap the packet as hot juices may run out and these can cause burns.
 

Foil Roasted Veggies
If you think kids won't eat vegetables, you might be surprised how they change their minds when the fun of some foil and a campfire are involved.  Pick their favorites (they must like a couple, right?) and add a couple others.  Give them the diced veggies and the foil, and let them have fun.  Place closed foil wrap onto campfire or camping stove, and cook for 30-45 minutes.

Campfire Foil Fries
Spray foil liberally, and spray cut potatoes lightly.  Place in center of large piece of foil, and sprinkle seasoning like Old Bay on top.  Close and roast over fire or stove for 45 minutes.

Foil Apple Cobbler
Take sheet of foil and spray.  Place several diced apples inside, and add granola.  For fun, toss in some caramel or peanut butter chips.  Close and roast for 20-30 minutes.

Foil Family Pot Roast Dinner
Take a much-needed break from making dinner, and let the kids take charge.  Brown some diced beef for them in a pan first, and then let the spread out a couple large aluminum foil squares.  Add the beef, some small roasting potatoes and mini carrots. Toss a packet of Lipton onion soup mix, and close.  Roast over strong camp fire or stove for 1.5 hours.

Tags: camping recipe, dinner

Really simple and yet delicious dutch oven meal:

2 lb. Ground Beef
2 Potatoes
2 Onions
2 Bell Peppers
2 cans Green Peas or other vegetables
2 cans Cream of Mushroom soup of other creamed soup
2 soup cans Water – not from the ditch

Brown the ground beef in a Dutch oven. Retain all the drippings.
Thinly slice the potatoes into circles. Layer onto the top of the meat
Thinly slice the onions. Layer onto the potatoes
Add a layer of bell peppers
Add a layer of green peas
Add a layer of creamed soup and water mixture.
Cook for 30-40 minutes or until the potatoes are soft.
To serve, spoon down through all layers – serves 8-10

Tags: dutch oven, dutch oven cooking

Camp Cooking: Breakfast Recipes

Starting the day in the outdoors with a great breakfast is fun, heartwarming and necessary to have the energy to make it through the day.  Below are some great recipes for classic camping breakfasks.

 
Remember: Try all recipes at home before taking them camping

Cornmeal Buttermilk Pancakes (Serves 6)
Make this batter at home; pour it into a leak proof container and store it in your cooler (with ice) until you’re ready to use it.

Ingredients
• 1 1/4 cups unbleached, all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cornmeal
• 2 eggs
• 1 1/2 cups buttermilk
• 2 tablespoons safflower oil

Instructions
At Home:
1. Sift flour, sugar, baking soda and salt into a bowl; stir in cornmeal. In another bowl, whisk together eggs, buttermilk and oil.

2. Pour buttermilk mixture into dry ingredients and whisk them together until just blended. Do not over mix.

At the Campsite:
3. Heat a large griddle or skillet over medium heat until a few drops of cold water dance when sprinkled on surface.

4. Drop 2 tablespoons of batter onto hot griddle or skillet and use back of spoon to spread batter into a round shape. Fill skillet with pancakes; cook them until tops are covered with bubbles and undersides are golden, 1 to 2 minutes. Flip pancakes and cook on second side until lightly browned, about 1 minute more.

5. Serve immediately

Egg-in-a-Nest (Serves 1)

Ingredients
• 1 slice sourdough bread
• 1 tablespoon butter or olive oil
• 1 egg
• Salt and pepper to taste

Instructions
At the Campsite:
1. Cut a 1- to 2-inch hole in center of bread.

2. Heat butter or oil in a nonstick skillet at medium heat. Add slice of bread and cook until lightly browned on one side. Flip bread and break egg into the hole. Cover pan and cook until egg white is set and yolk is cooked to meet your taste, about 4 minutes. Sprinkle with salt and pepper.

3. Serve immediately.

Easy Low-fat French Toast (Serves 4)

Ingredients
• 1 egg
• 1/2 cup skim milk
• 1 tablespoon water
• 1/4 teaspoon nutmeg (optional)
• 8 1/2-inch slices French bread
• 1/4 cup maple syrup
• 2 tablespoons powdered sugar

Instructions
At the Campsite:
1. Place the egg, milk and water in a large, shallow dish. Add nutmeg if desired and whisk to combine.

2. Place the bread slices in the egg mixture to coat 1 side; immediately turn the bread.

3. Warm the syrup in a small saucepan, if you like.

4. Heat a nonstick griddle or skillet over medium heat. Brown both sides of the bread slices on the griddle or in the skillet. Sprinkle with powdered sugar and serve with the warm syrup

Bill's Burrito Breakfast

Ingredients
• Flour tortillas
• Browned sausage or Brats
• Shredded potatoes
• 1 T. fish coating mix
• Eggs (2 eggs per person serving)
• Onions and green pepper (opt)

Instructions
At the Campsite:
1. Cook brats on the campfire or brown sausage in skillet over campfire with diced onion.

2. Shred a potato (or two) and mix with fish coating mix.

3. When sausage is no longer pink, add the potatoes.

4. When potatoes are browned, drop on top whole eggs (or beat them and pour over top).

5. Serve rolled up in a flour tortilla. Can be topped with shredded cheese.

Tags: breakfast, dutch oven

1 15-16oz can tart cherries (not pie filling)
1 15-16oz can blueberries (not pie filling)
1 smaller can crushed pineapple
1 small package of chopped walnuts
2 boxes Jiffy cake mix
1/2 stick butter pats

Add ingredients order, spread fruit and nuts in bottom of Dutch oven. Sprinkle cake mix over all and put butter pats on top. Cook 20 -30 minutes or until "cake" is done.

Tags: camping recipe, Dessert, dutch oven, dutch oven cooking

Dough:

2 cup warm water
1 Tbs. sugar
1 packet yeast (approx. 1 Tbs..)
1 tsp salt
6 cups all purpose flour
1/4 cup olive oil

Filling:

Pepperoni

Sausage

Mozzarella Cheese

Peppers

Onion

Your choice

Mix water, yeast and sugar and let bubble. Add salt, 2 cups flour, olive oil and mix. Add approximately 4 more cups of flour 1/2 cup at a time till you have a workable dough. Let it rest. Divide into eighths. flatten into pizza thin rounds on floured board. put 1/4 cup pizza filling of your choice on each round. fold over and seal.

Tags: camping recipe, dutch oven, dutch oven cooking

1 c Soy Sauce
1 tsp Garlic Salt
1/2 c Brown sugar
1 tsp Molasses
1/2 c Sherry Family pkg Pork Chops (8)
2 tsp Cinnamon

Combine all except pork chops for a marinade. Pour over chops and marinate overnight in refrigerator. Place chops about 6"-8" above fire. Turn frequently and baste with marinade while cooking. Done in 35 to 45 min.

Tags: camping recipe, grilling