When looking for ideas, I came across a post and honed in on this one called Angel Pies. Being big Angel Food cake fans, this one is a perfect sweet treat with very little effort.
Brush pie iron with a little butter. Put two thin slices from a loaf of angle food cake. (The kind from the grocery store works best, as it is not as soft as the kind made at home from a box.) Use any of the following fillings:
cherry pie filling
sliced bananas with a little bit of caramel ice cream topping and some chopped walnuts
strawberries with a squirt of whipped cream
canned vanilla or chocolate pudding sprinkled with nuts
Put into pie iron and toast over campfire until done, about 7-10 minutes. Remove from iron and sprinkle with a little powdered sugar.
While crumbly cornbread is still good, it is kind of a love hate thing… you wish it just wouldn’t crumble so much. It gets all over the place you end up with a butter stain on your best t-shirt.
I tried a new cornbread recipe and it didn’t crumble, but was still very good. Almost cake like in texture, this stayed together and would be perfect for camp along side a pot of dutch oven chili. Or, for breakfast… I love cornbread spread with butter and topped with blueberries. Add a cup of coffee and it is one delightful camp breakfast. (While I forgot to photograph the baked cornbread, I did happen to remember to snap this.)
The recipe was from a copycat cookbook that I no longer have by Todd Wilber… and it turns out that after a simple search, he’s still at recreating restaurant favorites at home. Some of our favorite regular recipes came from his first book, so dig in and see what appeals to you.
Back to this cornbread. It is suppose to resemble Marie Callender’s “Famous Golden Cornbread”. I’ve never had Marie Callender’s cornbread, so I can’t tell you if that is true. I actually never knew it as a restaurant, but frozen food items. (I guess it is the same as Perkins… who knew?) For a denser, no-crumble corn bread, try it. While I made this at home in a glass pan, my next try is cast iron. I would probably make this at home first and take to camp, as I have very little luck baking things over a fire.
Marie Callender’s Famous Golden Cornbread with Honey Butter
1 1/4 cups all-purpose flour
3/4 cups cornmeal
2 teaspoons baking powder
1/3 cup sugar
3/4 cup salt
1 1/4 cups whole milk
1/4 cup shortening
1/2 cup softened butter
1/3 cup honey
Preheat oven to 400 degrees F. Combine all the dry ingredients in medium bowl. Add the milk, shortening, and egg and mix only until all the ingredients are well combined. Do not overmix. Pour the batter into a greased 8×8-inch pan.
Bake for 25-30 minutes or until top is golden brown. Let cool slightly before slicing. Slice with sharp knife into 9 pieces. Serve warm with honey butter, if desired.
For the honey butter, use a mixer on high speed to whip 1/2 cup softened butter and 1/3 cup honey together until smooth and fluffy.
If there was one good thing that ever came out of a smoking addiction, this is it. Back when we were young and invincible, a smoking habit led to the acquisition of the Marlboro Cookbook. This is one of the many gems in that book. And, although the smoking days ended long ago, we’ve been making it as our special “last night at camp” meal for many years. It is awesome.
You don’t need to reserve this for camp, although I’m convinced that the great outdoors enhances its flavor. It can be broiled or grilled at home too.
So let’s say you aren’t exactly in Texas and you aren’t quite sure what makes toast Texan either. I’m here to tell you now that it doesn’t matter. This medley makes Iceland feel like Texas and will have you thinking everything (including your belly) is getting bigger with every bite.
It may sound odd, but this combination of deli-sliced beef, thick bread, mustard, green peppers and a few seasonings creates quite good eats.
Here is a good one. I a bit different than typical sandwiches, this is a puffy pastry that tastes a bit like a donut. It will be a welcome change of pace for a breakfast or even a snack. It is super easy, but be careful with the heat. You want a delicate browning and with a hot fire, you can easily burn these.
This was adapted from a Marlboro cookbook that I have for campfire cooking. To make it easy, pack portioned spice mixes at home, label them, and bring them all together in one little cup to easily add to the stew without measuring. Worcestershire sauce can be measured and portioned for travel as well.