4 pcs 24 inch length of aluminum foil 4 T Red cinnamon candies 4 T Seedless raisins 4 Lg Tart apples - cored
Dot with butter Cut four 24 inch lengths of heavy duty aluminum foil and fold in half. Place one cored apple in center of each foil square Fill hole with one tablespoon each of red cinnamon candies and seedless raisins. Bring foil up loosely over apple and twist ends together to seal well. Cook foil package over glowing coals til done, about 25 min
Well, my favorite learned from my scoutmaster over 40 years ago.
Partially split a banana lengthwise - on the inside of the curve - with skin left on. Put some pieces of chocolate into the slit. Wrap in foil and set in coals with slit side up. Eat with a spoon. Butter, brown sugar optional or alternates.
found this in Backpacker magazine. haven't tried it, but sounds delish
1 tube of store bought crescent rolls 1 can apple pie filling 1 package crushed walnuts or almonds aluminum foil
AT HOME empty apple pie filling into zip top bag and double bag it
IN CAMP Crescent dough typically comes packaged as six attached triangles. Separate triangles two at a time so you have three crescents total. Place filling and nuts onto the crescents, and roll them up. For each, create foil pouches that cover the dough; place them in coals near the fires edge (not directly in flames). Flip after three minutes, bake for about three more minutes (until golden), then unwrap and enjoy. Serves 3.
"Once more unto the breach dear friends, once more."
Peel a thin strip from the inside curve of a banana, carve out a small wedge all along the length. Fill with peanut butter, chocolate and marshmallow. replace small banana wedge and peel. wrap in foil and place over coals to warm and melt. eat carefully b/c it can be very warm. yummmmmm
CAKE IN AN ORANGE Take a thick skinned, nice sized orange and slice across about 1/4 from top. Spoon out all pulp/juice with a spoon. (Eat it.) Fill cavity of orange bowl 3/4 full with cake or muffin batter. Place orange cap on top. Wrap in foil. Place in bed of hot coals (topside up) for 20-25 mins. Enjoy. Visual
take nothing but pictures....waste nothing but time.... leave nothing but footprints
Blueberry Cobbler in a Jello Mold Oven (adapted/stolen from FreeLeo)
Here's what FreeLeo said: "We had a good JMO cobbler. I pre-measured the ingredients into Ziplocs. For the filling 4-6 Tbs reg or brown sugar, 3/4tsp cinnamon, 1 Tbs cornstarch, add to fruit with a small amt of water ,mix & put in jello mold. Topping: 1/2 C flour, 1/2 C light brown sugar, 1 tsp cinnamon, 1/2 C chopped pecans. Add 1/4 cup butter or marg. to the bag when preparing and mash around till mixed then cut a small hole in bag and squish all over the top of the fruit. Not sure how long it cooked, we kept checking till it seemed like the topping was crusty and fruit was bubbling. Some of the fruit we used was dried apricots we chopped up and rehydrated for a while, that's why I'm not sure how much water to add to the fruit. You can add nutmeg to either part too, if you like nutmeg."
Here are my changes: I skipped the pecans and nutmeg and used white sugar with the berries but brown sugar on top. Grease your pan and keep the heat low. See the thread on Jello Mold Ovens for tips.
cover the bottom of the JMO with about 1.5" of diced rhubarb. Pack in some brown sugar and cut some butter pats onto it. Prepare yellow cake mix as directed, but add a can (or 12 oz. of bottled) of cream soda instead of eggs and oil, and pour over the rhubarb. Cook in the JMO unitl it looks done. Wait 5 minutes and turn it out. Dab tears of joy while it cools a bit. Eat.
- Package of Vanilla Wafers cookies - 1/2 cup strong coffee - 2 Tbsp sugar - 1/2 cup of rum - 1 tsp vanilla extract - Instant vanilla pudding – mixed up with powdered milk and not-quite-enough water - 4-6 oz of ricotta cheese - Cocoa powder or hot chocolate mix
Arrange cookies in bottom of 7" to 9" dish or pan Mix coffee, half the sugar, rum, vanilla and pour over cookies Allow to soak while prepping the rest of the recipe Mix pudding & milk, ricotta, rest of the sugar together and mix well Spoon over the cookies Dust with cocoa powder
Anybody not like cookie dough? Open a bag of cookie dough and pour half into a small mixing bowl. Add water, butter, and oil to taste and desired consist when mixed. Divide between 2 to 3 people and eat. Repeat with other half of mix later on in the week.
the greatest come backs are reserved for those with the greatest deficits.
Ingredients: 2 large cans (29 ounces each) peaches in syrup 1 box of yellow cake mix 1 stick butter, melted 3/4 cup of brown sugar 1 cup chopped pecans 1 cup shredded coconut
Directions: Preheat oven to 350 degrees. Spray 9 x 13 inch pan with cooking spray. Pour canned peaches with juice into pan. Pour cake mix over peaches. Drizzle butter over the top. Next, sprinkle 3/4 cup brown sugar on top and bake for 30 minutes. Then top with chopped pecans and shredded coconut and bake for another 15 to 20 minutes. Best served warm with vanilla ice cream.
Dutch Oven Method: Line pan with foil. Follow above directions except sprinkle the nuts and coconut on top before cooking For a 350 degree bake use 25-30 coals. 8-10 on the bottom and 15-18 on top.
Heat/bake for one hour. Replace coals as needed as they burn out.
We have our new favorite jello mold cake recipe. We used to buy Jiffy Mixes and frostings. Our little store in our little town no longer carry them. So in planning for an upcoming trip we figured out a new recipe. 1/2 box cake mix (we used German chocolate) dried egg of your choice (mix into cake mix and put in bag) Put in separate bag: chocolate chips toasted unsweetened coconut walnuts add 1/2 cup water Mix water with cake mix. Add coconut mixture. Spread in jello mold and bake. Doesn't need frosting because of course you eat it hot off the stove.
I was also considering other cake mix combos..... Lemon cake with white chips, coconut and almond. Spice or Carrot cake with butterscotch and walnuts or pecans. White cake with white chips and Jordan Almonds.
On our last night, we stayed on Malberg for the trip out from Alice, and found tons of raspberries and blueberries. I foraged for hours with my lab, Murphy, who had a super time ;) Then, I used the last of our leftover ingredients from s'mores and apple crisp to whip up a desert that we named Malberg Pie.
First, I mixed the berries with my leftover cinnamon sugar mix. The longer you can let this mixture sit with occasional stirring, the more time the sugar has to break down the fruit and make it more syrupy.
I formed a crust from leftover crushed graham crackers, flour, and melted butter.
Then, placed the fruit mixture into the crust, and toped it with a handful of marshmallows, some hot pepper spiced chocolate, and a cinnamon/sugar/granola/butter mixture (also left over from the apple crisp).
I did all of this in my alpine fry-bake, cooked the grate over a campfire, with a small fire on top too. It was FLAME ;)
Rome wasn't built in a day, and neither was your J-stroke.
WEEPERS We just returned from a kayak trip to the San Juan Islands. Our guides prepared this in a Dutch oven. It was obviously a keeper, so we did it in the jello-mold a week later in the Sylvania Wilderness and it was even better. Grease the JMO pan. Open a crescent roll tube. Onto each triangle place an eighth of an apple and an eighth of a nectarine. Wrap 'em up and put all eight in the pan. They can touch each other. Melt 3/4 of a stick of butter. Add about 3/4 cup of brown sugar and a tsp of vanilla extract. Drizzle evenly over the crescent rolls. Now, drizzle about 4 oz of ginger beer over the whole works. (WHAT? yep.) Cook it till it is done, about 35 or 40 minutes I suppose. It'll look a little like caramel rolls. Keep a hanky or something handy for eating them as you will likely weep softly.
1 1/2 cups cooked rice (can use leftover rice from Chinese delivery) 1 cup milk 1 cup almond milk (optional-can use all milk) 1/3 cup white sugar 1/4 teaspoon salt 1 egg, beaten 2/3 cup golden raisins 1 tablespoon butter 1/2 teaspoon vanilla 1/2 teaspoon cinnamon (optional)
To bring along-small shaker of cinnamon & sugar mixed
COOK 20 mins READY IN 45 mins
Directions In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk/almond milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir together remaining 1/2 cup milk/almond milk & beaten egg, temper egg mixture (by adding some hot rice mixture to the egg mixture & wisking quickly-then add it to the pot of rice wisking constantly), add raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter, vanilla & cinnamon, If desired.
Dehydrate at 145' on 2 lightly oiled trays for 6 hours. Flip over, rotate trays & dry 6 more hours, flip again & dry 2 more hrs. Can break up & stir during process or leave whole & break up after its dried.
Vacuum seal in double plastic bag, wrap in parchment or foil to avoid punctures. Rehydrate with boiling water, let sit for 2 hours, stir frequently. Serve warm or cold. Add - nuts, granola, fruit, cinnamon & sugar sprinkled on top.
Hearty, something different, can serve hot or cold. Creamy & delicious on its own or add in fruit or granola for more flavor.
Pictures of the process are listed under "rice pudding" a thread I started when I started experimenting with this recipe.