I spotted this recipe in the 11/24/18 issue of the Wall St. Journal. It makes a tasty dessert with a stronger lemon flavor than is usual with apple desserts. The next time I make it I will probably use a cake pan rather than a pie pan so that there is less chance of boil Read More …
This is a very light dessert for backpacking, which I made at Mt. Pleasant last weekend for two people. This recipe is adapted from an article by Christine and Tim Conners in Backpacking Magazine April 3, 2013. (I had a recipe for sticky buns in one of their cookbooks.) The recipe is for 4 servings, Read More …
For this weekend’s campout, I was looking for a dessert which could be baked in a frying pan over a stove, and I remembered these fry cookies, which I first made about 5-6 years ago. I successfully made them at a Boy Scout Roundtable meeting as a hands-on program. An advantage of these cookies is Read More …
This is an adaptation of the recipe for Tarta de Santiago (Galician Almond Cake) for backpacking or canoeing. The key adaptation is using powdered eggs (I used Hoosier Hill Farm – available on Amazon) rather than fresh eggs. Otherwise, all the ingredients are dry in the base case, so this cake is very suitable Read More …
This simplified version of a classic cake from Brittany originated in Jeffrey Alford and Naomi Duguid’s book Home Baking: The Artful Mix of Flour and Tradition Around the World, as further refined by Food and Wine magazine, and then as I further adapted it. I made it the first time per the recipe with Read More …
I have twice made baklava on camping trips, mainly to show that it is possible to make something while camping that most people would think is impossible. The second time I made baklava was last week at Camp Powhatan as my entry in the Scoutmaster Cook-off. It came in first, and was also enjoyed Read More …
This recipe is a proof-of-concept that it is possible on a camping trip to bake something like lasagna without needing to have a separate pot to boil noodles. I was inspired by a recipe in Tim and Christine Conners’ The Scout’s Dutch Oven Cookbook, which used frozen cheese ravioli to replace the lasagna noodles and Read More …
This mixture of Mexican chorizo and chicken is something I have enjoyed on the menus of a couple of Richmond area Mexican restaurants, although I have never seen it on the menus of Mexican restaurants in Texas, and there are very few references to it on the internet. It is really a very simple Read More …
I am always looking out for relatively easy recipes which are kid-friendly, and would be suitable for Boy Scouts to make on a camping trip. I remember that one of the better dishes at a Golden Arrow District camporee cooking contest was chicken and biscuits. Here is a version which is adapted from yammycuisine.com. Read More …
Protein – Plan on 3-4 oz. per person Salami (unrefrigerated in plastic) Tuna in pouches Chicken in pouches Pasta – Plan on 2-3 oz. per person Best to pick one of the smaller shapes – elbow macaroni, etc. Better not to pick long strands, like spaghetti, linguini, etc. Sauce – if using packages, check recommended Read More …