Farmers Breakfast

Ingredients 18 eggs 2 Packages of Dice Potatoes 2 lbs. of sausage 1 package Bacon 1 bell pepper 1 Onion

Equipment Dutch oven spoon

Instructions

Cook the bacon and the sausage in the Dutch oven.
After the bacon and sausage is cooked put in the pepper and eggs. cook until eggs are done. stir occasionally.

Serve and enjoy, is great on cold fall winter and spring mornings

Dutch Baby Pancake

Mix Krusteaz Buttermilk Pancake mix into a good dough.  Oil the Dutch oven well.  Place dough into Dutch Oven one inch thick and bake until fully cooked (Browned and polling away from the sides.

[ 15 Charcoal on top/ 9 Charcoal on Bottom]

Cut into squares, split square into half, butter, and cover with Syrup

Basic Cobbler

Ingredients

1 Cake Mix (Yellow) + specified ingredients

2 Medium cans of fruit (peaches)

Drain Fruit (use as liquid  for cake mix)

Make up Cake mix per directions on box

Place fruit in bottom of Dutch oven

For 12” oven 15 charcoal on top, 9 on bottom

Cook until browned on top rotating every ten minutes

Cake / Fruit Combinations

Cake                Fruit

Yellow             Peach

Spice                Apple

Chocolate       Cherry

Lemon             Berry

Dutch Oven Peach Cobbler Recipe

Ingredients:
1 box yellow cake mix
1 can peaches with syrup
1 stick butter
1 cup chopped walnuts

Line the Dutch oven with foil and coat with non-stick spray, or place a pie tin on top of the foil inside the Dutch oven. Pour cake mix into the pie tin or the lined Dutch oven. Pour can of peaches, juice included, on top of cake mix. Loosely mix ingredients. Slice stick of butter over top of ingredients. Sprinkle walnuts on top.

Cover Dutch oven and place on fire, spacing coals beneath the oven so there are one-inch distances on all sides. Spread coals to the same distance on top of the oven. Cook for 30 minutes. Serve cobbler warm and enjoy.

Chocolate Cherry Dutch oven Cobbler Recipe

Ingredients:
1 box chocolate cake mix
1 can cherry pie filling
1 box chocolate pudding mix
1 cup chocolate chips
1 cup marshmallows

Line the Dutch oven with foil and cover with non-stick spray, or place a pie tin on top of the foil inside the Dutch oven. Pour cake mix into the pie tin or the lined Dutch oven. Pour can of cherry pie filling on top of cake mix. Pour box of pudding mix on top of cherry filling. Sprinkle chocolate chips and marshmallows on top.

Cover Dutch oven and place on Charcoal, spacing coals beneath the oven to one-inch distances on all sides. Spread coals on top of oven so there is one inch between them. Cook for 30 minutes. Serve cobbler warm and enjoy.

Dump Cake

(30 oz.) Cans sliced peaches; drained 

1 yellow cake mix; dry

1 cans Sprite or 7Up

ice cream of your choice

Into a 12″ Dutch oven add peaches and spread out. Pour cake mix over peaches then pour the soda over the cake mix. Stir to mix completely. Place lid on oven. Bake for 45 minutes to an hour using 12 briquettes top and 12 briquettes bottom. Rotate oven and lid every 15 minutes.  Serves: 8-10

 Bannock

Ingredients 1 cup flour pinch of salt 2 tsp. baking powder 1 tbsp. margarine slightly less than 7 tablespoons of milk

Equipment Bowl Fork Frying pan Camping stove or campfire Spatula Instructions

1. Combine all the dry ingredients in the bowl.
2. Use a fork to margarine and milk. Stir until the lumps are gone.
3. Form a one inch thick loaf
4. Put the dough into a frying pan. Bake over low flame for 7 to 8 minutes on each side. Turn with the spatula.
5. Eat the Bannock while warm, plain or with butter, jam, or peanut butter.

Comment – Bannock, or wilderness bread, is flat and chewy and tastes great with butter and jam

RANGER BISCUITS

2 cup flour

1 tsp salt

3 tsp baking powder

1/3 cup corn oil

1 tsp baking soda

2/3 cup buttermilk

2 Tbsp sugar

Preheat oven. Add baking soda to buttermilk and set aside. Combine flour, baking powder, sugar and salt. Measure oil, then milk/baking soda mixture in one cup (do not mix). Pour all-at-once onto dry ingredients. With fork, mix dough until it rounds up into a ball. Knead with floured hands until dough is elastic in texture. Form into 1″ thick biscuits. Place close together in greased pan. Wipe the top of each biscuit with butter or margarine. Allow to set for 5 minutes in a warm place. Then bake in a hot oven until golden brown (about 10 minutes). Makes 10 to 12.

SCOUTMASTER STEW

2 lb stew meat

1/4 cup flour

6 medium potatoes, cubed

3 pkg mushroom gravy mix

6 carrots, sliced

1/4 cup olive or salad oil

3 stalks celery,

sliced 1 bay leaf

2 medium onions, sliced

2 green bell pepper, chopped

water

1 pkg biscuits

Roll meat in flour. Fry onions, peppers and meat in oil in bottom of hot 12-inch Dutch oven until meat is browned. Add remaining ingredients. Add just enough water to almost cover ingredients. Top with raw biscuits. Cook until carrots are tender. Serves 6-8.

DUTCH OVEN BAKED STUFFED APPLES2 tart red apples

2 cups brown sugar

1/2 cups seedless raisins

2 tbs grated orange peel

1/2 cups soft margarine

2 cups very hot water

12 tbs orange juice concentrate

Wash, core, and stem apples, but don’t peel.  Stand them in the bottom of a foil lined Dutch oven.  Stuff with 1 cup of brown sugar, raisins, And orange peel equally.  Fill with margarine and sprinkle remaining sugar over tops.  Pour hot water in oven.  Spoon 1 tbs juice concentrate over the top of each apple.  Cover oven and place coals on top to low  … heat and Bake apples at 350 Fahrenheit tender for about 25-30 mins. The bigger the apple the longer they need to bake to get tender cooked.

Pumpkin Pie Cake

1 Cup of Sugar

1 Can Pumpkin pie filling—20oz

1 Can evaporated milk—12 oz.

3 Eggs

1 Tsp cinnamon

1 Tsp nutmeg

1 Tsp ginger

1 Tsp Salt

1 Yellow cake mix—dry

1-1/2 Cups melted butter (3 Cubes)

1 Cup chopped nuts

Mix together sugar, pumpkin, milk, eggs, cinnamon, nutmeg, ginger and salt.

Pour into a preheated 12 inch Dutch Oven

Sprinkle Dry Yellow cake mix over the Pumpkin Mixture.

Sprinkle chopped nuts evenly over the mixture.

Drizzle the butter evenly over the cake.

Bake at 350⁰ for 50 minutes

Charcoal Recommendation:  Use 6 to 9 briquettes on the bottom and 12 to 14 on the top.  You may need to add fresh briquettes after 30 minutes,

Hints:  You can use a 9 x 13 lightly greased baking dish in oven at home.

Montana Omelet

 6 large eggs
1/2 cup sour cream or half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped meat (jerky, dry salami, ham or cooked bacon)
1/4 cup finely chopped onion
1 cup chopped cooked potatoes
2 tablespoons each butter and cooking oil
1 cup shredded Cheddar cheese

Directions
Beat eggs, sour cream, salt and pepper well or mix in a blender. Cook meat, onions and potatoes in butter and oil until onion is tender and potatoes are lightly browned.

Pour eggs mixture over all, lifting potatoes to let eggs run under. Cook slowly in a covered fry pan until eggs are set, 8 to 10 minutes. Sprinkle with cheese and serve.

Makes 3 or 4 servings.

Sourdough Starter 

To start sourdough You can make your own starter and sponge with this simple recipe:

2 cups flour

2 cups warm water

1 package dry yeast

In a quart-size bowl, dissolve yeast in ¼ cup warm water. Add the remaining water and flour and mix well. Place on a plate (to catch any overflow) and put in a warm place or cupboard for 6 to 8 hours. Set aside ½ cup of the bubbly starter (to store or feed and use again). The remaining 3½ cups of starter can be used for making pancakes, waffles, muffins, bread or cake immediately. Sourdough can also be started by trying to capture wild yeast. This method is not discussed in this publication

Sourdough Hotcakes

Sourdough hotcakes differ from other hot cakes because a sponge is leavened with the yeast from the sourdough starter and baking soda. The sponge must be set the night before it is to be used.

2 cups sponge (active sourdough)

1 egg

½ teaspoon salt

1 tablespoon sugar

4 tablespoons nonfat dry milk powder (optional)

½ teaspoon baking soda

1 tablespoon water

In the evening, or 6 to 8 hours before using, set the sponge. When the sponge is bubbly and active, measure 2 cups for this recipe.

save remaining for starter. Add to the active sourdough sponge the egg, salt and sugar; beat with a fork to blend in all ingredients.

If you like, add nonfat dry milk powder (optional). Dissolve baking soda in water and stir the baking soda-water mixture into batter just before baking.

Use Dutch Oven Lid as frying pan over Charcoal

BBQ Dutch Oven Chicken and Potatoes Recipe

Ingredients

• 3-4 large chicken breasts
• 1 package of bacon
• 5 small potatoes, sliced into 1/4 – 1/2 inch slices
• 1 red onion, chopped
• 1 lb butter, optional
• 1 bottle of your favorite BBQ sauce
• 26 coals

Instructions

1. Make sure your coals are burning nicely. Place dutch oven on top and put bacon in Dutch oven.
2. Cook bacon until cooked. Drain most of the excess grease (you want to keep probably 1/4 cup in the Dutch oven)
3. Add onions, potatoes, chicken breasts, onion, butter, and BBQ sauce into the Dutch oven.
4. Cover with lid and make sure there are 14 coals underneath the  Dutch oven and 12 on top.
5. Cook about 35-50 minutes, or until the chicken is done.

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