I was looking for a suitable dessert to cook in a Dutch oven in a virtual campout in my backyard, and spotted a pecan pie cobbler recipe in Southern Living. It turned out very well. This will make 6-8 servings. At home, this would be made in a 9-10 inch cast iron skillet in a Read More …
I spotted a recipe on the Taste of Home website, which seemed to have great promise as a camping dessert since it mostly used staple ingredients. I have done it twice now at home as a proof of concept. The first version (which was consistent with the original recipe, I thought was pretty good and Read More …
I have seen a couple of articles on the internet in which ravioli is used to make a simplified version of lasagna. This sounded like a good idea for car camping, so last night I did a successful proof of concept adapted from a Food52 article. I plan on using this for dinner on the Read More …
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 for 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 …