Oven half way up with apples. Combine brown sugar, flour, oats and
cinnamon. Cut butter into mixture. Spread mixture over apples. Cover and
cook about 45 minutes or until apples are soft
marshmallow over campfire. Place toasted marshmallow on top of graham
cracker and piece of chocolate. Top with another piece of chocolate and
Striped Smores - Submitted by Sue Aszmann
1 package of
1 package of
fudge striped cookies
marshmallows on an open fire. Place roasted marshmallow between (2) fudge
striped cookies. Enjoy!
Smores - Submitted by Deb
marshmallow. Blow to cool. Pop off toasty top. Roll in a bowl of
M&M's. Squish between two graham crackers.
Large can of
sliced peaches in heavy syrup
syrup. Save 1/4 cup of this syrup. Mix the 1/4 cup of syrup with Bisquick
until it forms a batter type consistency. Pour batter back over sliced
peaches in the can. Place lid over mix. Set can into hot coals. Cook until
flour has formed hard dumplings.
chocolate bar or chocolate chips
or mini marshmallows
banana down the middle. Leave it in the peal. Stuff with chocolate and
marshmallows. Wrap in aluminum foil and place in hot coals for about 5-10
minutes. Turn and rotate often.
Upside Down Cake
pineapples (6 oz)
1 square of
Mix cake mix
according to directions. Line the Dutch Oven with aluminum foil. Place
oven onto the heat, level it and melt the margarine in the oven. When
melted, add the brown sugar. Stir. Add the pineapples and the pecans. This
is the glaze. Pour prepared cake mix on top of the glaze. This dessert
doesn't require a lot of heat on the bottom, just enough to brown the
glaze--8 pieces of charcoal should be plenty. Bake for about 25 minutes.
Check every 15 minutes and when golden brown, test to see if it is done.
Take it off the heat and lift the cake out of the oven by the aluminum
foil. Put a pan on it and turn it over quickly so that the glaze is on
top. Remove the foil.
middle of a 18" x 18" piece of aluminum foil, place 1 teaspoon
of oil and 1 tablespoon of popcorn. Bring foil corners together to make a
pouch. Secure the edges of the foil but leave plenty of room for the
popcorn to pop. Tie the pouch to a stick and hold the pouch over the hot
coals. Shake constantly until all the popcorn has popped. Add butter and
salt to taste.
1 1/2 cups
packed brown sugar
3/4 cup milk
3/4 cup corn
Bisquick baking mix
plate. Sprinkle pecans in plate. Beat remaining ingredients until smooth.
Pour into pie pan. Put 1 inch diameter foil balls in the bottom of your
Dutch Oven to keep the pie pan off the bottom ( helps to keep food from
burning and distributes the heat more evenly). Put the pie pan into the
Dutch Oven and bake approximately 50-60 minutes or until knife, when
inserted into the center, comes out clean.
Camp Pies - Submitted by T. Morang
(favorite flavor) fruit pie filling
1 can large
(like Grands) biscuits
Roll out one
biscuit, place large spoon of filling in center of dough, fold over and
crimp edges. Fry in butter or margarine on low to medium heat until done,
sprinkle with cinnamon sugar as soon as you remove from heat. Eat
carefully! Fillings do get hot! Warning habit forming!
Gingerbread Cake - Submitted by a reader
1 14 oz. can
1 package of
gingerbread cake mix
applesauce in bottom of dutch oven or cast iron skillet. Pour dry cake mix
over applesauce. Cover and cook until moisture from applesauce has steamed
the cake. Let cool approx. 20-30 mins. Serve warm.
Toasted Angel Cake - Submitted by Paula Sheagley
unsliced (loaf) bread into 2-inch squares
sweetened condensed milk
squares on a stick. Dip squares in sweetened condensed milk, then in
coconut. Toast over fire. Be ready for a real treat!
Buns - Submitted by Paula Sheagley
1/3 cup dark
Tablespoons corn syrup
8-ounce packages biscuits (refrigerated)
tablespoons oleo, brown sugar and syrup in pie pan. Heat to bubbly on hot
coals. Sprinkle with pecans. Melt rest of oleo. Dip one side of each
biscuit in oleo. Put on waxed paper, butter side up. Sprinkle with
cinnamon and sugar. Put 2 biscuits together. Arrange on syrup mixture.
Cover with 2nd pie pan. Seal pans with double strip of foil. Cook over
coals for 15 minutes on each side.
Iron Sticky Buns - Submitted by a reader
biscuits. Mash two together. Roll in mixture of brown sugar, nuts and cinnamon.
Spray pie iron with butter flavored Pam. Cook 1 minute per side over hot
Bake Cookies - Submitted by Wilma (Mama) Young
2 cups of
1/2 cup milk
and cocoa in a pan. Add butter and milk. Bring to a boil. Boil 2 minutes
while stirring constantly. Remove from heat. Add vanilla and peanut
butter. Stir. Put mixture in a bowl containing the oatmeal. Mix the oats
into the mixture until they are coated. Drop by spoonfuls onto aluminum
foil. Let cool.
variation use crunchy peanut butter.
on a Stick - Submitted by a reader
1 package of
biscuit and wrap it around a stick by spiraling it from the top and work
your way down. The thinner the biscuit is on the stick the quicker the
inside will cook so you don't burn the outside. Cook over the fire until
done. Roll in butter and sprinkle the cinnamon and sugar all over it.
Pies - Submitted by Donna
and place face down on a round pie iron. Add canned pie filling. Put
another piece of bread on top of the filling, with butter side out. Close
pie iron tightly. Fry in campfire till nice and brown on both sides.
Muffins - Submitted by Kate Taylor
2 (7 oz.)
packages of muffin mix, any flavor
in half. Scoop out the orange segments to eat alone or to use in a fruit
salad. Reserve the hollow peel shells. Prepare the muffin mix according to
the package directions. Fill the orange peel cups half full of batter.
Wrap each one loosely with heavy duty aluminum foil. Place in hot coals,
making sure that the batter side stays up. Cook 5-10 minutes until muffins
are done. Adding a few cranberries to the batter adds excellent flavor and
goes well with the orange. Makes 12 (use 3 oranges per package of muffin
Baked Cinnamon Apples - Submitted by Kristine Turkin
apple from top to bottom at three different positions making sure not to
cut all the way through the bottom. Place apple on a piece of heavy duty
aluminum foil to wrap the apple in. Open the apple similar to a flower.
Add the cinnamon and sugar to the center of the apple. Wrap the apple in
foil, making sure it is securely closed. Place in campfire coals for
approximately 20-30 minutes.
Fondue - Submitted by a reader
2 large bags
semi-sweet chocolate chips
fresh or canned milk
orange liqueur or whatever liqueur you like
chunks of the following: apples, bananas, pears, dried apricots, blueberry
or banana muffins, rice crispy treats, pretzels, popcorn, marshmallows,
In a small
sauce pan melt chocolate with milk and liqueur on grill over
stirring frequently. Take chunks and dip into chocolate. This can also
be made with
white chocolate chips, or caramels.
Doughnuts - Submitted by Lisa C.
2 cans or
more of Pillsbury Biscuits (or similar brand)
Put some oil in a sauce pan and heat until hot.
(Drop a small piece of
dough in it - it's hot enough when the piece sizzles.) Carefully
drop biscuits into oil and cook for 2 or 3 minutes per side. Remove
from oil and dry for a minute. While it's still warm, put
it in a paper bag with a
cup of cinnamon sugar or confectionary sugar (or whatever other topping
you can think of) and shake. Cover
until ready to eat. Best when served warm.
white baking chocolate, chopped
3 cups milk
Heat 1/2 cup
milk, cinnamon and white chocolate in a sauce pan until the chocolate
melts. Add the rest of the milk and heat it up till it is warm/hot. Add
vanilla. Serve with whipped cream on top.
Coffee Can Ice Cream - from Backwoods Bound
1 - 1 lb coffee can with lid
1 - 3 lb coffee can with lid
duct tape for lid
1 cup milk
1 cup whipping cream
1/2 cup sugar
1/2 tsp vanilla
chopped nuts, or pieces of fruit - optional
Combine ingredients in a clean 1 lb coffee can with a tight fitting
plastic lid. Tape lid for added security. Place 1 lb coffee
can in 3 lb coffee can. Pack crushed ice around the smaller can. Pour almost 1 cup of
rock salt over the ice. Replace lid on 3 lb can. Roll the can back and forth on the floor or sidewalk for 10 minutes.
Remove the inside can carefully. Keep salt solution out of the
small can. Remove lid of small can and stir ice cream with a
rubber spatula. Replace and retape lid. Drain ice water from
larger can and place smaller can inside. Repack with ice and salt.
Roll back and forth 5 - 10 minutes more depending on how firm you like
your ice cream. Makes about 3 cups.
Puffs - Submitted by Amy
dough (Pillsbury Grands, etc.)
Open the biscuit roll and take out a biscuit. Open it up and stuff a
marshmallow inside. Close the biscuit up so you can't see the marshmallow.
Put it on a stick and roast until golden or until desired. Enjoy!!!
Trail Mix - Chex, M & Ms, peanuts, small pretzels, dried fruit