The photo above is from a “proof of concept” of a new recipe for an upcoming Boundary Waters Canoe Area trip. The Boundary Waters has had a fire-ban since July, so I have been looking for some new recipes which can be used with a backpacking stove. This will make 6 servings. 18 oz. tuna Read More …
The Boundary Waters Canoe Area has had a fire ban in effect for the last month, so I have been looking for non-baked desserts for an upcoming canoe trip. Outside Magazine had an article on Scrambled Brownies, and this is an adaptation of the recipe in that article. An 18.3 oz. box of Duncan Hines Read More …
This is a new recipe for backpacking or canoe trips. A Tex-Mex sauce is made at home, dehydrated, and packaged, and then is combined at camp with small pasta (such as macaroni), process cheese (to thicken the sauce), and tuna packages. I have made it in the kitchen and plan on serving it on an Read More …
Canelés are a traditional dessert from Bordeaux. They are small cakes which are deeply caramelized on the outside and custardy on the inside. The recipe is straightforward, but they do use specialized copper molds and one unusual ingredient, bee’s wax, which keeps most people from trying to make them. I bought a cooking lesson from Read More …
This recipe makes a half-sheet (13 x 18 inches) cake which is about 1 inch thick, like a brownie. It will serve a large crowd. We served it the first night at the beach to 5 adults and 2 children, and even serving very large pieces, we still had about half of the cake left. Read More …