Faith made these at the beach this year and it made a very tasty and fairly easy dessert. I just made a batch to confirm the concept and plan to make a double batch for my scouter buddies at Wildcat Lake next week. This is lot more of a concept than a recipe. The photographs Read More …
For this year’s canoe trip, I have been trying to minimize fresh and perishable ingredients, even for the first day on the water. This recipe is a variation on Sopapilla Cheesecake in an Omnia Oven in which the packaged crescent rolls are replaced by biscuit dough made from Bisquick and powdered milk. The quantities below Read More …
This is a variation on Pecan Pie Cobbler v2 to make it a little easier for a canoe trip, such as by using salted butter instead of unsalted butter plus salt. I have also rewritten the directions. I will be baking this in an Omnia stove-top oven. Cobbler Batter 1 stick (1/2 cup) salted butter Read More …
For this year’s camping trip, I decided to try to modify Apple Crisp – Camping Version to use dried vs. fresh apples, which would reduce weight and volume, and would also avoid the risk of bruising the fruit during portaging, etc. Last night I made a proof-of-concept in my home oven, which was a success. Read More …
Updated 7/27/25. Carol has been advocating beef stroganoff for this year’s canoe trip and also for using pieces of beef rather than ground beef. Mulling this over, I thought about the thinly sliced rib eye which is sold by Asian grocery stores like the New Grand for use in yakiniku, sukiyaki, etc. The photo shows Read More …
One of the current rages on the internet is a mashup between the smashburger and the taco, so I made one for lunch yesterday. This is all about technique. Here is what you do for each serving: Form a 4 oz. ball of ground beef. (I seasoned it with a tsp. or so of teriyaki Read More …
This was the first dish which I cooked from Winson Presents: A Taiwanese-American Cookbook. It was described as the favorite dish of the father of one of the authors. This used several specialty ingredients, most of which I was able to find at the New Grand supermarket. (The one I could not find was Bull Read More …
This bread is a variation of 65% Whole Wheat Sourdough Boule replacing the Red Fife and bread bread flour with a mixture of bread, high gluten, pumpernickel (rye), and einkorn flours. Since rye has less gluten than wheat, I swapped out some of the bread flour for high gluten flour to compensate. The resulting loaf was still Read More …
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