This recipe is courtesy of Carol, who likes potato soups and wanted to develop a recipe suitable for our annual trip to the Boundary Waters Canoe Area. The recipe below was sized for our 7 person crew, and can be scaled up or down. We kept the bacon separate since one member of the crew Read More …
To provide some variety in the desserts on our annual canoe trip to the Boundary Waters of northern Minnesota, I have been experimenting with baked rice puddings. In camp these will be baked in a reflector oven (although they could also be baked in a Dutch oven), while my proof-of-concept at home was baked in Read More …
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 three times 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 and third times were at summer camp as part of the Scoutmmaster cook-offs. A year ago, I made baklava at Camp Powhatan as my entry 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 …