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 …
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 our proof Read More …
As preparation for a canoe trip, I tested at home cooking a Sopapilla Cheesecake in an Omnia oven on my home stovetop. (An Omnia oven is a Swedish-made camping oven which can be used on top of a camping stove. It weighs a little over 1 lb. An optional accessory is a silicon pan liner, Read More …
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 …
Since many of my backpacking main courses use pasta, this is an attempt to get some variety by using rice. We experimented with instant rice to save stove fuel, but were unimpressed by the result. In this version, we are incorporating some techniques from the making of rissotto, adding hot water to the pot as Read More …
I was looking for a good dessert for a canoe trip and I spotted this cake in Sheila Mills’ The Outdoor Dutch Oven Cookbook. It is from a class of cakes developed during World War II to make do without scarce ingredients, like eggs, butter, and milk. This also means that it was made with Read More …