Around 20 years ago, someone had a genius idea for a super simple car camping dessert:  Put the biscuit doughs from a 16 oz. can in a Dutch oven, cover them with 1 loosely packed cup of brown sugar, and then pour over it all a cup of cream.  Bake about 30 minutes until the cream is absorbed and the biscuits are fully cooked. This idea won 3rd place in the dessert category of Scouting Magazine in the March-April 2005 issue.

I have been thinking about how to adapt this basic idea to backpacking or canoeing without refrigeration and using an Omnia backpacking oven.  My solution was to use biscuit mix (Teays Valley brand), buttermilk powder, and coconut cream powder.  Since I am working with biscuit mix, the dessert can easily be enhanced by mixing raisins or other dried fruit into the dough.  I used coconut cream powder because it is easier to find than milk cream powder.  Another advantage of using these powdered ingredients is that it is easier to ratio them up or down for varying numbers of servings.

This is how I did my proof-of-concept last night on my stovetop.  Preparation took less than 5 minutes and baking took about 30 minutes with the temperature in the oven kept a bit below 300.  (It is important in the Omnia oven to keep the temperature moderate so that the bottom does not burn before the top and center are cooked through.)

Proof-of-concept 8 servings

269 g. biscuit mix (Teays Valley mix requires addition of buttermilk or milk, but not fat)

194 g. buttermilk

½ cup raisins

1 cup loosely packed brown sugar

50 g. coconut cream powder

In a bowl mix together the biscuit mix and buttermilk into a dough.  Mix in the raisins.  Spread the dough evenly around the bottom of the silicon liner of the Omnia oven.

Put the coconut cream powder in a measuring cup and fill to the 1 cup mark with hot water.  Stir well to dissolve the powder and allow to cool to room temperature.

Sprinkle the brown sugar evenly on top of the dough.  Pour the coconut cream evenly over the top of the brown sugar.

Cover the Omnia oven and put it on the stove.  Begin with high temperature until the Omnia thermometer approaches 300 degrees and then turn the temperature of the stove down to keep the thermometer at about 300 degrees.  Check after about 30 minutes or when it smells done (or that it is starting to burn).

Camping Version 8 servings

Using Saco Pantry Cultured Buttermilk Blend (4 Tbs. (32 g.) powder + 1 cup water = 1 cup buttermilk.

The coconut cream powder I used is 50 g. for a cup of coconut cream.

At home prepare three baggies:

No. 1 (Gallon)

269 g. Teays Valley Biscuit Mix

17 g. Saco Pantry Buttermilk powder

½ cup Raisins

No. 2 (Sandwich)

1 cup     Brown sugar

No. 3 (Sandwich)

50 g. Coconut cream powder

At camp, add 11 Tbs. to Baggie No. 1.  Massage into a dough. Spread the dough evenly around the bottom of the silicon liner of the Omnia oven.

Put the coconut cream powder in a measuring cup and fill to the 1 cup mark with hot water.  Stir well to dissolve the powder and allow to cool to room temperature.

Sprinkle the brown sugar from Baggie No. 2 evenly on top of the dough.  Pour the coconut cream evenly over the top of the brown sugar.

Cover the Omnia oven and put it on a camp stove.  Begin with high temperature until the Omnia thermometer approaches 300 degrees and then turn the temperature of the stove down to keep the thermometer at about 300 degrees.  Periodically check the temperature. Test the cake after about 30 minutes or when it smells done (or that it is starting to burn).