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Category Archives: Camp Cooking

Sausage Gravy with Biscuits

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Sausage Gravy and Biscuits

 

1 lb Bulk Pork Breakfast Sausage

½ cup Flour

3 cups Milk or half and half

½ to 1 tsp salt

¼ to ¾ tsp Black Pepper

 

Brown and crumble sausage in a skillet over medium heat. Do not drain fat

Add flour to the sausage in the pan and stir for 3-5 minutes until the flour loses its smell

Stir in Milk (or Half and half) and cook until thickened.

Season to taste with salt and Pepper

 

Serve spooned over Biscuits

 

 

Biscuits

2 cups all-purpose flour, plus more for dusting

2 tablespoons baking powder

1 scant tablespoon sugar

1 teaspoon salt

5 tablespoons cold, unsalted butter

1 cup whole milk

 

Preheat Oven to 425°f

In a bowl combine Flour, Baking Powder, sugar, and salt.

Mix in butter and cut in with your hands until it is a coarse

Stir in milk until it just comes together (the less the dough is worked is worked the better)

Pat dough out on floured board and cover with a towel. Let dough rest 15 minutes

Cut Biscuits out by pressing straight down, turning the cutter crimps the edges and the biscuits will not rise as much

Bake for 15-20 minutes

 

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Smore Cookies

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Smore Cookies

Yes the title is right these cookies taste like smores.They have Graham Crackers in the Dry ingredients and in the topping. Those of you who know me as Cubmaster Joe will now have something else to eat around our campfires

1 cup flour
1 cup mini marshmallows
1/2 cup unsalted butter at room temperature
1/3 cup ground graham cracker Crumbs (about 2 crackers pulverized in the blender)
1/2 cup dark brown sugar
1/2 cup light brown sugar
1 egg, at room temperature
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
6 1/2 oz semisweet chocolate chips
2-3 graham crackers, broken up (for sprinkling)

Directions:
Preheat the oven to 350.

Line 3 cookie sheets with parchment paper*.

In a medium sized bowl combine flour, ground graham crackers, salt, and baking powder. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms. Fold in the chocolate chips and distributing them evenly. Form cookies by dropping 1 teaspoon of dough on the sheet two inches apart. Flatten slightly. Bake for 10 minutes then top each cookie with marshmallows and broken graham crackers. Press the graham crackers and marshmallow in a bit so they don’t fall off. Bake an additional 2 minutes. Carefully remove to a wire rack to cool completely before serving.

*Make sure to line the Cookie Sheets with parchment paper or a silipat. The marshmallow will run and make the cookies stick to the pan if you do not.

Yield: about 2 dozen cookies

Apple Dew

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Apple Dew

3 Granny Smith Apples
2 pkg. crescent rolls (16 rolls)
2 sticks butter
2 cups sugar
1 tsp. vanilla
12 oz. Mountain Dew
1 to 2 cups chopped pecans ( optional)

Peel,core, and slice into 8 sections apples. Steam apple slices until just tender. Let cool enough to handle.

Wrap slice of apple in crescent roll starting at the big end. Spray  12″ dutch oven with Pam and put pecans in bottom, Arrange rolls on top of pecans.

Melt butter and add sugar and vanilla and mix well. Pour this mixture over wrapped apples and then pour the Mountain Dew over that.

Bake at 350°f for 40 to 50 min.

350°f is 15 coals under and 10 on the lid

Banana Cobbler

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Banana Cobbler

6 lbs Ripe Bananas

1 cup (2 sticks) Butter

1 lb Brown Sugar

1 cup Pecans, chopped

1 Yellow Cake mix, mixed as directed on box

Peel and quarter bananas

Place 12” deep Dutch oven over 15 briquettes and melt butter. Add brown sugar and bring to a boil. Add bananas and sauté while cutting bananas into bite sized pieces. Keep the syrup and bananas boiling for 4-5 minutes. Allow to cool for 30 minutes.

Preheat lid of 12 inch Deep Dutch Oven with 10 briquettes

Mix the Cake mix according to the directions on the box, add the nuts and combine, and pour over the banana mixture and swirl together, do not mix completely. Sprinkle top with cinnamon

Place oven on 15 briquettes and put preheated lid on top

Bake for 25-30 minutes, replacing coals as needed, until toothpick comes out clean

Serve with Vanilla Bean Ice Cream

Cinnamon Chocolate Caramel Sin

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Cinnamon Chocolate Caramel Sin
12 inch Dutch Oven
Bisquick biscuits (Mixed per package) or 4 packages of tube biscuits. (Or your favorite)
2 cups sugar
4 teaspoons cinnamon Extra Fine Ground
1 cup chocolate chips
1 package caramel apple wraps
1+ stick butter sliced
1 gallon size zip lock bag
1 small apple cored and sliced – leave in form of an apple. Save core.

 

Place cinnamon and sugar in zip lock bag. (Close) and shake to mix. Let settle for a minute, while you open the tube of biscuits or make the Bisquick biscuits. Add 4 biscuits to the zip lock bag – zip closed and shake. Remove coated biscuits one at a time. Lay flat on DO cover. Place 4 chocolate chips point down into biscuit* (Push in until flush – it will pop out some. Do both sides.) Stack with a pat of butter between each biscuit. Repeat for the other biscuits.
Lightly coat the inside of the DO with some butter on the sides only. Add the biscuits placing them on their side to form a ring. Keep slightly away from side of DO. Place apple in center. Slice a 1/4 inch piece of the core – No seeds, no stem or end. Place in center of apple in DO. Fill ½ way with cinnamon sugar. Top off with chocolate chips. Cover the top of the biscuits and apple with balance of cinnamon sugar from zip lock bag. Place balance of pats of butter around top of biscuits with one in the center of the apple. Place caramel apple wraps over the top of the biscuits tucking them around the DO against the side. If you cut a piece off the caramel apple sheet to make a flat edge to go against the side of the DO it makes the placement easer. Place the cut pieces over the apple.
Bake at 350 degrees until you just start to smell the biscuits aprox. 15 to 25 minutes. Just note the cooking time for the biscuits on the package.