date scones in camp
oven
2 cups self raising flour
2/3 cup to cup powdered milk & water
2 to 3 tablespoons of sugar
2 tablespoons of butter or oil
1/2 to one cup chopped dates
1/2 to one tablespoon cinnamon & nutmeg
Mix lightly & don’t handle too much.
Flour hot camp oven & place handfuls of mix to cook with hot coals top &
bottom.
Depending on heat. 20-30-40 minutes. Check after 20 minutes.
Rob & Carol
foolproof bread
1 cup plain flour
1 cup wholemeal self-raising flour
1 cup rolled oats
1 cup warm water
1 tbsp dried yeast [2 sachets]
1 tbsp honey
Mix together the flours, rolled oats. Mix the yeast into the warm water
until dissolved and add the honey. Make a well in the flour mixture and
add the liquid and mix until well combined.
Place a sheet of foil in a large camp oven and brush with a little cooking
oil, and place the dough inside. Brush the top of the dough with more oil.
Cover with a damp cloth and leave in a warm place for approximately 30
minutes to rise, you can leave it next to the fire, although not to close,
or in a sunny spot. When the dough has risen, bake in a hot oven for 30-40
minutes.
Kate
cheese loaf
2 cups self-raising
flour
1 tbsp butter
1/2 cup grated cheese
2 tbsp sugar
1 egg
1/2 cup milk
Sift the flour and rub in the butter and cheese. Add the sugar. Beat the
egg and milk together and add to the flour, mixing until you have a firm
dough. Shape into a loaf and place into a hot camp oven. Bake for
approximately 20 minutes. To make it especially tasty, sprinkle extra
cheese on top and sesame or poppy seeds. For those who like things hot and
spicy, add a sprinkle of chilli powder to the cheese on top.
Kate
potato bread
2 cups self-raising
flour
1 cup mashed potato
1 tsp sugar
3/4-1 cup milk
sprinkle of nutmeg
Sift the flour, add the sugar and mashed potato, rubbing them in until the
mixture looks like breadcrumbs. Make a well in the centre and add the
milk, using more if necessary add nutmeg and mix into a stiff dough. Knead
on a floured surface until smooth. Shape into a loaf and place into a hot
camp oven. Brush the top with milk, cover and cook over medium heat for 40
minutes. About half-way through cooking time heap lid of oven with hot
coals to brown the top of the loaf.
To add a bit of colour to the loaf, add half a cup of grated carrot to the
flour and/or sprinkle the top with a cup of grated cheese before cooking
Kate
potato
fritters
2 potatoes, medium
1 small carrot
1 small onion
1 egg
1 tablespoon corn flour
Grate potatoes and carrot. Finely dice onion and combine. Beat in 1 egg
and 1 tablespoon of corn flour. Stir until all are well combined. Cook in
tablespoons on a hot surface in a little vegetable oil.
Kate
mashed potato
pancakes
1 cup seasoned
breadcrumbs
1 teaspoon minced parsley
1 teaspoon chives
2 cups mashed potatoes
1/4 teaspoon ground white pepper
2 each eggs, beaten
1 cup oil
combine breadcrumbs, parsley, and chives, set aside. Mash potatoes divide
into 8 portions and form into patties. Dip into beaten eggs and coat with
crumb mixture, place onto waxed paper and chill for 30 minutes to set.
Heat oil add cakes and fry until crispy on both sides drain on paper
towels.
Kate
zucchini
muffins
375 gm grated
zucchini
1 grated onion – gently cooked
3 rashers bacon – chopped and fried
5 eggs – lightly beaten
½ cup oil
1 cup grated cheese
1 cup SR Flour
Mix eggs, oil, SR flour and cheese. Add grated zucchini, onion and bacon.
Cook in camp oven 15 – 20 mins until cooked. Makes approx 12.
Kate
gingerbeer
loaf
3 cups of bread mix
3 tea spoons of baking soda
1 can of ginger beer.
Mix bread mix and baking soda together. Add can of ginger beer. Mix
together and it makes a fairly sloppy cake mix. Tip into loaf tin sprayed
with non stick spray. Put in camp oven and check in about an hour, test
with skewer to see if done.
Kate
damper in camp oven
3 cups S/R Flour
¼ cup full cream powdered milk
90grms Butter or Marg
1 cup of water or beer
Sift flour powdered milk into a bowl and then rub in butter using your
fingers [wash hands in case you have just changed the oil in your car]
until a breadcrumb like texture. Mix in fluid using a knife. When the
mixture resembles a dough like consistency, turn out on a floured surface
and form into a round loaf. Make a cut on top to allow for rising, place
into a camp oven and cook 20 to 30 mins depending on heat of the fire
coals.
For a savoury variation add any of the following:
shredded cheese, sliced olives, sun dried tomato or chopped bacon
Kate’s note: Omit the beer and add 2 tab sugar and 1 cup sultanas for a
sweet damper
Kate
date scones in camp
oven
2 cups self raising flour
2/3 cup to 1 cup powdered milk & water
2 to 3 tablespoons of sugar
2 tablespoons of butter or oil
½ to 1 cup chopped dates
½ to 1 tablespoon cinnamon & nutmeg
Mix lightly & don't handle too much. Flour hot camp oven & place in
handfuls of mix to cook with hot coals top & bottom. Cooking time will
depend on heat. 20-40 minutes. Check after 20 mins.
Kate
boston bun
in the camp oven
1 cup mashed potato
1 cup mixed fruit
1 cup sugar
2 cups SR flour
1 cup milk
Combine all the ingredients and put into a cake pan. Place into a
preheated camp oven for approximately 30 - 40 minutes. (Great way to use
left over mashed potato)
Kate
camp oven
cake
1 1/2 mugs of SR flour
1 teaspoon of baking soda mixed into 1 mug milk
1 mug of mixed fruit
1/2 mug golden syrup
1 teaspoon mixed spice
chopped nuts (optional)
Mix all ingredients and spoon into 3 used soup cans (must have white
lining) till 2/3 full. Cover with foil and secure with rubber band. Boil
for 3/4 hour in camp oven with water not more than 1/2 way up can.
Kate
camp oven
cobbler
1 box white or yellow cake mix
1 stick of butter
2 cups water
2 tins apple pie filling
Line camp oven with foil, empty pie filling into camp oven. Empty cake mix
on top of pie mix into camp oven and spread evenly. Add 2 cups water and
butter. DO NOT MIX.
Cook with hot coals top & bottom. Cook about 1 hour. Any type of pie
filling can be used.
Substitute apple with crushed pineapple thickened with custard powder. Try
cherry filling with chocolate cake.
Kate
dump
cake
1 Vanilla Cake Mix
1/2 cup melted butter
1 small tin fruit (with juice) cherries are nice
1 large tin pie apples (no juice)
Spread the pie apples over the base of oven proof dish, then spread the
other fruit over the pie apples. Sprinkle the Vanilla cake mix over the
top and spread evenly. Drizzle the butter over top to cover the whole
area. Bake at 200 degrees for 50 mins or until cooked.
Kate
sweet
damper
2 Cups of Plain flour
1 cup Sugar
2 tablespoons butter
1 egg
1 cup of milk.
1 cup sultanas.
1 tablespoon of cinnamon
1 desert spoon nutmeg.
1 teaspoon baking powder
Sift dry ingredients into a bowl and then rub in butter using your fingers
until all ingredients are combined. Mix in egg and milk using a knife.
When the mixture resembles a dough like consistency, turn out on a floured
surface and form into a round loaf. Make a cut on top to allow for rising,
place into a camp oven and cook 20 to 30 mins depending on heat of the
fire coals
Kate
fruit cake
2 cups self raising flour 2 cups mixed dried
fruits 1 tin condensed milk.
Mix all ingredients. Pour into small camp oven. Cook for 30 min or until
cooked.
Kate
gingerbeer
loaf
3 cups of bread mix
3 tea spoons of baking soda
1 can of ginger beer.
Mix bread mix and baking soda together. Add can of ginger beer. Mix
together and it makes a fairly sloppy cake mix. Tip into loaf tin sprayed
with non stick spray.
Put in camp oven and check in about an hour, test with skewer to see if
done.
Kate
sweet & savoury
damper
3 cups SR flour (I use organic)
2 tabs sugar
3/4 cup sultanas (optional)
1 teas baking powder
Milk to mix (I use buttermilk)
Mix ingredients together to dough, brush top with little milk
Place into cake tin inside camp oven
Cook for 40-50 mins with coals top and bottom
Delete the sultanas and make it plain, serve with jam and cream for
something really decadent.
Delete the sugar and sultanas and replace with 1/2 cup grated cheese to
make a savoury damper.
Kate
deanna's
damper
Simple easy to make and successful
2 cups self-raising flour
1 cup water
Salt
1 teaspoon carb soda
Mix the dry ingredients and slowly add water. (May not need all the water)
About 25 minutes at 200 degrees Celsius.
Add sultanas, dried apple, pear, apricots etc for a sweet damper.
Kate
date scones
2 cups self raising flour
2/3 cup to 1 cup powdered milk & water
2 to 3 tablespoons of sugar
2 tablespoons of butter or oil
½ to 1 cup chopped dates
½ to 1 tablespoon cinnamon & nutmeg
Mix lightly & don't handle too much.
Flour hot camp oven & place in handfuls of mix to cook with hot coals top
& bottom.
Cooking time will depend on heat. 20-40 minutes. Check after 20 mins.
Kate
basic mix for
griddle scones, hotcakes and pikelets
Tempting visions of hotcakes
dripping with syrup, griddle scones spread with butter and pikelets topped
with jam. The little treats everyone loves to eat when camping. To save
time and storage space a basic dry mix for all these can be made ahead and
stored in a plastic bag.
Sift 4 cups SR flour, 8
tablespoons full-cream powdered milk and 1 teaspoon salt into a bowl. Rub
in 60g butter until mixture resembles fine breadcrumbs. Seal in a plastic
bag and label.
griddle scones
Add 2/3 cup of water to 2 cups
basic mix to make a scone-like dough and knead lightly until smooth. Pat
out to 1cm thickness and cut into rounds with a glass, or into squares.
Fry on hot, greased griddle for about 15 minutes, turning once or twice.
For variety, add grated cheese, diced fried bacon or sugar to basic mix
before adding water.
hotcakes
Add 1 tablespoon sugar to 2 cups
basic mix and beat in 1½ cups water to make a thick and creamy batter.
Leave for about 30 minutes it may be necessary to add a little more water
just before using if batter has thickened. Grease griddle or frying pan
and spread 2 tablespoons mixture on surface. Fry until bubbles appear,
then turn and brown other side. Stack hotcakes and place near fire to
keep warm. Serve with maple syrup or golden syrup.
pikelets
Add 1½-1¾ cups water to 2 cups
basic mix to make a batter the consistency of cream. Put tablespoons of
mixture on greased griddle and cook first one side until bubbles appear,
then turn and brown other side. Serve warm with butter or golden syrup.
Brenda
moist ginger &
fruit loaf
This tasty & wholesome loaf is easy & quick to make &
stores well. It is ideal to make before going camping or can be made in
the camp oven. Vary the dried fruits used to suit your tastes but the
essential ingredient is the ginger to give it zing!!!
½ cup brown sugar
1 ¼ cups of plain Weetbix well crushed (about 5 biscuits)
¾ cup of finely cubed glace ginger
½ cup sultanas, raisins or mixed fruits.
½ cup diced walnuts (optional)
¼ cup of diced dried apple (optional)
¼ cup of diced craisins/cranberries (optional)
2 Tbsp. Golden syrup or honey
1 ¼ cup of milk (or soy)
1 Tsp. bicarb soda.
1 heaped cup of self-raising flour added just before cooking
Optional dried fruits include: mango, pitted dates, pineapple or
apricots. Shredded coconut may also be used but take care to not have
too many competing flavours. If adding the optional fruits then vary
each fruit (but NOT the ginger) to a total of 2 cups only.
Mix the dry ingredients well (but not the flour) then
add milk & stir – leave soaking for at least 2 hours or longer.
Pre-heat oven to 180 degrees (fan forced) or camp oven to medium heat.
Gradually add self-raising flour to mix & stir in well – if mix is a
little on the dry side, add no more than ¼ cup of extra milk.
Place mix into a greased or paper lined loaf tin packing well into
corners. Cook for around 45-55 minutes, checking each 20 minutes or so –
test if cooked by inserting a knife. If cooking in a camp oven ensure
the base is not over hot or the loaf will dry out – add coals to the lid
as necessary. When cooked remove from oven & leave 5-10 minutes to cool,
then turn-out.
Devour warm with butter – loaf will keep for several
days.
Gordon
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