Cookies: Pure Fruit, Cliffy, Chocolate Chip, Rainforest, Punshon Power Bars, Cougar Snacks
Coconut Cream Pie
Brownies: Good Karma, Black Forest
Cake: Pineapple-Orange Upside Down, Pineapple Upside Down, Lemon Bundt, Trifle, Dutch Almond
Crisps: Apple-Rhubarb, No-Peel ‘Em Apple
Orange Campfire Muffins
Campfire Banana Boats
S’mores: KMB, Lemon Cheesecake, Irish, Chocolate Crunch, Pumpkin Pie, High Altitude
Dutch Oven Chocolate Overdose
1. CAULIFLOWER LIKE CANDY
Cut one head of cauliflower into small bits and steam until tender. Toss with a mixture of: 1 tbsp melted butter, ¼ c Italian-spiced bread crumbs, ¼ c Parmesan cheese.
Go to the main cookbook on the About Page for many great cookie, bar and square recipes.
a. PURE FRUIT COOKIES
3 med bananas
1 tsp vanilla
½ tsp salt
1½ c rolled oats
½ c uncooked oat bran
1½ c chopped mixed fruit
½ c shopped walnuts
⅓ c oil
Preheat oven 350°F. In a bowl, mash the bananas and stir in rest of the ingredients. Drop rounded teaspoons of batter onto baking sheet. Bake for 20-25 minutes.
b. CLIFFY COOKIES
1 c shortening
2 large eggs
2 c shredded coconut
¼ tsp salt
¼ tsp baking soda
1 tsp baking powder
2 c brown sugar
1 tsp sugar
1 tsp vanilla
2 cups Smarties/M&Ms
2 c oatmeal
2 c flour
2 c raisins
At home: Prepackage all dry ingredients.
In camp: Pre-heat oven. Do not grease. Cream butter and eggs with fork. Add dry ingredients and mix well.
Roll dough into small balls. Place 4 or 5 in oven at one time and bake for ~20 minutes. Monitor oven as it can get too hot.
c. REBAR CHOCOLATE CHIP COOKIES Makes 28
1/2 cup butter, softened
1-1/2 cups brown sugar
2 tsp vanilla
1/4 cup dried apricots, chopped finely
1-1/2 cups flour
1-1/2 tsp baking powder
1 cup roasted and chopped walnuts
1-1/2 cups chocolate chips.
Preheat oven to 350°F. Lightly grease or line a cookie sheet with parchment paper. Cream together butter and sugar until fluffy. Add eggs one at a time, blending each one well. Blend in the vanilla. In a large bowl mix together the apricots, flour and baking powder. Add the wet mix, then stir in walnuts and chocolate chips. Drop heaping tablespoonfuls of batter on the cookie sheet, leaving room to spread during baking. Bake for 9 minutes, rotating the tray half way through baking. Cool on a wire rack and hide them well.
d. RAINFOREST COOKIES
This recipe uses kamut flour—an ancient wheat that is nutty in flavor and very high in protein and vitamins. All ingredients are organic.
1/2 cup butter
1/2 cup unrefined cane sugar
1/4 cup firmly packed brown sugar
1 free-range egg
1 tsp vanilla
1 cup kamut flour
1/2 tsp baking soda
1/2 tsp sea salt
3/4 cup chocolate chips
1 cup rolled oats for extra energy add 2 handfuls trail mix
Beat butter, the sugars, egg and vanilla until light and fluffy. Add flour, soda, and salt; blend well. Stir in chocolate chips, oats, and trail mix. Drop large teaspoonfuls onto ungreased baking sheets. Bake at 375?F for 8 to 10 minutes. Makes 2 dozen.
e. PUNSHON POWER BARS
4 c quick cooking rolled oats (not instant)
2 c unsweetened coconut
1 c lightly crushed cornflakes cereal
1 c raisins
⅔ c sunflower seeds or slivered almonds
½ c margarine or butter
11oz can sweetened condensed milk
¼ c corn syrup
2 tbsp frozen concentrate orange juice
Combine first 6 dry ingredients. Melt margarine, add milk, syrup and orange juice. Heat low till combined, stir. Pour over granola mixture while tossing. Mixture will be quite sticky. Pack firmly into a greased 9×13” pan. Bake 350°F until edges golden brown about 20-30 minutes. Score while warm. Cool on wire rack. Cut into bars and wrap individual bars in plastic wrap.
f. COUGAR SNACKS
At home, mix together in a food processor or large bowl:
2 cups oats
2/3 cup peanut butter
1/3 cup plus 2 tbsp. blackstrap molasses
1/3 cup honey
3 tablespoons skim milk powder
semi-sweet baking chocolate
Form into a 1 inch round cylinder using wax paper. Chill and cut and roll into golf ball sized pieces. Roll each ball in a dish of sesame seeds to coat. For a gourmet touch, dip the top of each ball in melted chocolate.
3. COCONUT CREAM PIE (1 pie plate)
3/4 cup ginger cookie crumbs
3 tbsp. butter, melted
2 1/2 cups boiling water
8 oz. non-instant whole milk powder
8 oz. g non-instant coconut pudding mix
1/3 cup toasted dried coconut
1 can cream (or UHT cream in the south)
Mix together cookie crumbs and melted butter. Pat into a pie plate. Thoroughly mix together milk and pudding powders. Bring water to a boil and whisk in the dry mix. Continue whisking until the first big bubbles appear. Remove from heat and pour into pie shell. Cool and top with cream and toasted coconut.
a. GOOD KARMA BROWNIES
1 c. flour
1 c. (or less) brown sugar
1/2 t. salt
1/4 c. butter
8 oz. of semi-sweet chocolate (chips or
chopped Baker’s chocolate)
6 oz. of frozen orange juice concentrate
1/4 c. coconut
1/2 c. walnuts, chopped
1 t. vanilla
Combine and pour into 9×9″ pan and bake at 325 F for 35 minutes (longer makes them more durable). Cut, stack, and pack into foil. Try not to eat any in advance.
b. BLACK FOREST BROWNIES
There are currently several commercially available backcountry baking devices that are versatile and easy to use. The recipe works well in just about any of them. I use a small cast aluminum Dutch oven, and a zipseal bag to carry the mix and directions. In camp I simply crack the egg directly into the bag, add rum soaked dried cherries (1/2 cup) and rum (1/2 cup), a little olive oil, seal, mix and squeeze into heating baking pan.
Variations: Add cream cheese dollops or peanut butter to the batter once it is in place. Hold back some of the now cherry flavored rum to stir into hot chocolate for a terrific treat on a cool evening
a. PINEAPPLE-ORANGE UPSIDE DOWN CAKE
Pre-heat Outback Oven. Do not grease. Layer bottom with pineapple rings and mandarin oranges. Blend angel food cake mix with 1 ¼ cups water. Mix 1 minute – do not over mix. Pour half mix into bottom pan over fruit. Wait 20-30 minutes. Done when looks dry and firm to touch. Loosen edges with utensil and turn over onto a plate.
b. UPSIDE DOWN PINEAPPLE CAKE
1 cup Angel Food Cake Mix
1/2 stick of butter (65 grams)
2/3 cup brown sugar
2/3 cup flaked & sweetened coconut (optional)
1 – 398ml (14 oz.) can of pineapple chunks in its own juice
save juice from pineapple
Cream butter and sugar and spread evenly over base of pan. Sprinkle with coconut and evenly distribute pineapple chunks. Mix Angel Food cake mix with juice from pineapple and pour over pineapple. Bake for 30 to 40 minutes in outback oven.
c. GUGGLE-HUPF (Lemon Bundt Cake)
This cake lasts well on trips
Grease and flour a bundt pan. Preheat oven to 375.
Mix together in a large bowl: 1 cup margarine, 1 1/2 cups sugar, 3 eggs, grated rind and juice from 1 lemon
Mix together in a smaller bowl: 3 cups flour, 3 tsp baking powder, handful of raisins or craisins (dried cranberries)
Add dry ingredients to margarine mixture alternately with1 cup milk
Mix together and pour into bundt pan.
Turn oven down to 350. Bake for 1 hour.
Invert on cooling rack and sprinkle with icing sugar.
Sponge Cake or lady fingers, Instant vanilla pudding mix
Brandy or Cointreau
Fruit: At the beginning of a trip, fresh fruit, or fresh frozen fruit; toward the end of a trip, canned fruit
Make the pudding as per directions. Drizzle the sponge cake or lady fingers with brandy, or Cointreau. Alternate layers of cake, pudding and fruit. served individually in clear plastic cups—the visible layers add greatly to the presentation.
e. DUTCH ALMOND CAKE
1/2 cup butter
3/4 cup sugar
1 cup flour
1/2 tsp baking powder
2 tsp almond extract
Cream butter, egg, and sugar. Add dry ingredients and almond flavouring. Bake at 350 for about 30 minutes. Dust with icing sugar or mix 1 egg with 1 tsp milk and glaze with slivered almonds. This is a dry cake—almost like shortbread. It travels very well.
a. APPLE AND RHUBARB CRISP
1 cup all purpose white flour
1 cup brown sugar
1 cup oatmeal
1/3 cup cinnamon
1 stick butter (125 grams)
2 to 3 apples
2 to 3 rhubarb stalks
You can premix all the dry ingredients at home. Cut the butter into the dry ingredients until it forms little pea size chunks. Peel and slice apples and place in pan, cut rhubarb into chunks and place in pan. cover with the mixture of dry ingredients and butter. Bake for 30 to 40 minutes in outback oven.
b. NO-PEEL-EM APPLE CRISP
At least 1 hour before, soak 3 c dehydrated apple slices in saucepan (water enough to cover + little extra). Heat apples and liquid or apricot brandy. Remove, cover 1.5-2 cups granola and 2 tbsp brown sugar.
7. ORANGE CAMPFIRE MUFFINS
1 package muffin mix (blueberry or gingerbread cake mix good)
eggs, water, oil as required in mix
aluminum foil and tongs
Start campfire and prepare muffins while fire burns to coals. Cut a tongue-shaped flap in each orange and scoop out the flesh with a spoon (the empty orange peels look like elephants with the flap as trunk). Mix up the muffin batter and fill each orange ⅔ full. Replace the flap and wrap the orange in double foil, set into coals and check after 10 minutes. Cut in half to eat. These smell wonderful.
Can also make in Outback Oven (10 minutes or till chocolate melts)
8. SUMMER PUDDING
450-600 g (1-1/2 lb.-about 4-6 cups) berries or a mixture of fresh or frozen without syrup-raspberries, blackberries, blueberries, strawberries or Saskatoons (Amelanchier Canadiensis: called “chuckly pears” in Newfoundland)
1/2 cup sugar or to taste
1/2 tsp cooking oil
6-8 slices white bread, crusts removed
whipping cream or custard
Wash and drain the fruit and place in saucepan with the sugar. Let the mixture sit for a couple of hours, unheated. Lightly oil a 6-cup mixing bowl, then line the bottom and sides with one layer of bread slices. Slightly overlap the bread-there must be no gaps. Simmer the berries gently 2-3 minutes until they release their juice. Reserve 1/3 cup juice. Pour the fruit mixture into the prepared mixing bowl. Cover the top of the pudding with another layer of bread. Place a plate on top of the pudding that fits exactly inside the bowl and weight it with a heavy rock. Leave in a cool place overnight. To serve elegantly, run a thin knife between pudding and bowl, and gently turn out the pudding onto a serving plate. If there are a few white patches where the bread isn’t quite soaked through, pour the reserved juice over the pudding. Or just dig pudding out of the bowl. Serve with whipped cream or custard. Serves 4-6.
9. CAMPFIRE BANANA BOATS
Aluminum foil and tongs
Bananas: 1 per person
Mini marshmallows: handful per banana
Chocolate chips: handful per banana
Cut the stem off each banana then cut lengthwise but not though peel on other side. Stuff each banana as full as possible with marshmallows and chocolate chips, wrap in foil, and place in coals and bake till soft. Let cool before opening.
Ideally use a double boiler and serve in a fondue pot, all possible if kayaking. Or use a thick bottomed pot over a diffuser plate with a riser on a stove with simmer and only enough heat to keep chocolate mixture melted.
1. Milk Chocolate fondue. Melt two–11oz milk chocolate chips and one cup of heavy whipping cream or Eagle Brand Evaporated Milk. There are many possible additions a. 6 tbsp Kirsch or Cointreau or brandy. b. ¼ tsp mint extract or 1-2 tbsp crème de menthe. c. Mocha – 2 tbsp instant coffee, ¼ tsp cinnamon and cloves. d. Chocolate nut – 16oz semisweet chocolate chips, 1cup whipping cream, ½ cup chopped nuts (smoked almonds, pecans, walnuts, coconut.
2. Fresh Lemon fondue. Combine 1c sugar, ½ cornstarch, ½ tsp salt. Gradually add 4c water. Set heat to 325°, stir+++,boil x 1 minute. Add 2tbsp grated lemon rind, 1/3 c lemon juice, ½ c butter. Stir+++.
3. Caramel fondue. Melt 14oz Kraft Caramels with 2tbsp water. Simmer 10 minutes to melt.
4. Peppermint Patty fondue. Melt 8oz peppermint patties. Add 3tbsp cream.
5. Dark Chocolate fondue. Melt chopped up chocolate. Add hot cream, pinch cinnamon, and Amaretto or orange liqueur.
Fruit: strawberries, cherries, banana chunks, grapes, apple slices, orange slices, tangerine slices, pear, kiwi, grapefruit. Fruits that seem to kayak-travel the best include oranges, melons, apples and pineapple.
Pastries: lady fingers, angel food cake, macaroons, doughnuts, cream puffs, date or fig bars, brownies, fruit cake
11. S’MORES RECIPES
a. The KBM S’more
1 Package of your favorite brownie mix (white or chocolate), graham crackers, marshmallows, Kahlua Liquor
Follow the instructions on your brownie mix using the largest pan possible — the brownies need to be relatively flat for this. Cool. Drizzle or brush a layer of Kahlua across the top. Let it soak for a moment and repeat as desired. Cut Kahlua brownies into squares the size of a graham cracker— about 2 inches by 2 inches.
After roasting your marshmallow to perfection, place a slice of brownie onto the graham cracker, add marshmallow and top with remaining graham half.
b. Lemon Cheesecake S’more
8 oz. Cream cheese, powdered sugar (optional), marshmallows, graham crackers, Lemoncello
In a medium mixing bowl, whip together cream cheese and 1.5 ounces of Lemoncello (approx. 1 shot glass full). For added sweetness, slowly spoon in powdered sugar as desired.
Toast marshmallow to perfection. Smear a generous layer of lemon cream cheese on one half of graham, then add ‘mallow and top with remaining graham half.
c. The S’more of the Irish
Vanilla or chocolate icing, chocolate bar, marshmallows, graham crackers, Irish Cream liquor
For every 1-cup of icing, add 1 shot of Irish Cream Liquor. Blend until smooth and refrigerate until firm. Roast marshmallow to perfection. Smother one side of a graham cracker half with icing-cream mix, top with a piece of the chocolate bar, stack on perfect ‘mallow and sandwich down with remaining graham.
d. Double Chocolate Crunch S’more
chocolate graham crackers, Hershey’s Cookies & Cream Chocolate Bar, marshmallows
Prepare s’mores as usual. However, substitute regular chocolate for Cookies & Cream Chocolate bar and use chocolate grahams in place of the regular grahams.
e. Pumpkin Pie S’more
1 can of pumpkin pie filling, Cool Whip, cinnamon sugar, marshmallow, graham crackers
For every 1-cup of pumpkin filling, add 1 cup of cool whip and stir until smooth. Slather pumpkin-whip mix on one side of a graham half. After toasting ‘mallow to perfection, stack on top of the layered graham. Dust with cinnamon sugar and top with remaining grahams.
f. S’mores, High Altitude Version
At home: Generously coat a graham cracker with peanut butter. Drop a handful of mini-chocolate chips into the peanut butter, add a small marshmallow. Then lightly coat another graham cracker and close sandwich. Wrap in foil or place in a baggie.
In Camp: Drop the foil into a pot and cover for 2-3 minutes on med heat or into coals of a fire for 2 min.
12. DUTCH OVEN CHOCOLATE OVERDOSE
Ingredients: 1 box chocolate cake mix, 1 box instant chocolate pudding mix, 6 oz chocolate chips (1/2 bag), 1 can chocolate frosting mix (or vanilla)
In camp: In separate zip lock bags, prepare chocolate cake mix and instant pudding mix. Use dehydrated butter and eggs called for in mixes. Line 10″ dutch oven withh parchment paper. Pour in chocolate cake mix and pudding mix and mix. Add chocolate chips. Place 7 glowing briquettes under oven and 13 on top. Bake 40 minutes and check doneness with toothpick. Let cool and then frost.