Line Dutch oven with foil (for easy cleaning).
1 package of yellow or white cake mix (the good stuff, not store brand)
2 cans of sliced apples
Cinnamon
Butter
Pour cans of sliced apples in bottom of dutch oven. Sprinkle cake mix over top of apples, DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR, it will burn. Cover and bake until bubbly and top is lightly browned, about 30-45 min. Any combination of fruits can be used.
- Bonnie
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
Monday, February 4, 2008
Cast Iron Cherry Almond Cobbler
1 cup packaged bisquit mix
2 T. sugar
2 T. cold margarine or butter, shredded
3-4 T. water
2 (16 oz) cans pitted red tart cherries
3/4 cup sugar
3 T. cornstarch
1/2 cup toasted slivered almonds
1 T. margarine or butter (optional)
Coarse sugar
Combine pkg bisquit mix with 2 T. sugar, stir in 2 T. cold shredded margarine
until coated with flour. Add enough water to form dough
Knead on lightly floured surface 20 seconds, roll into 10 inch circle
Cut in 3/4 inch wide strips, cut strips diagonally into 2 inch
long strips. Set aside. Drain cherries, reserve juice. If necessary add water to make 1-1/2 cups. Combine 3/4 cup sugar and cornstarch in dutch oven, stir in reserved juice.
Arrange about 12 hot coals around dutch oven.
Cook and stir cornstarch mixture until it comes to a boil. Stir in
cherries, almonds and 1 T. margarine. Return to boiling.
Place pastry strips randomly atop filling. Sprinkle with coarse sugar.
Add coals around edge if necessary. Place 20 hot coals on lid
Cook 25-30 minutes or until pastry is golden brown
Cool 5 minutes before serving
Serves 6-8
2 T. sugar
2 T. cold margarine or butter, shredded
3-4 T. water
2 (16 oz) cans pitted red tart cherries
3/4 cup sugar
3 T. cornstarch
1/2 cup toasted slivered almonds
1 T. margarine or butter (optional)
Coarse sugar
Combine pkg bisquit mix with 2 T. sugar, stir in 2 T. cold shredded margarine
until coated with flour. Add enough water to form dough
Knead on lightly floured surface 20 seconds, roll into 10 inch circle
Cut in 3/4 inch wide strips, cut strips diagonally into 2 inch
long strips. Set aside. Drain cherries, reserve juice. If necessary add water to make 1-1/2 cups. Combine 3/4 cup sugar and cornstarch in dutch oven, stir in reserved juice.
Arrange about 12 hot coals around dutch oven.
Cook and stir cornstarch mixture until it comes to a boil. Stir in
cherries, almonds and 1 T. margarine. Return to boiling.
Place pastry strips randomly atop filling. Sprinkle with coarse sugar.
Add coals around edge if necessary. Place 20 hot coals on lid
Cook 25-30 minutes or until pastry is golden brown
Cool 5 minutes before serving
Serves 6-8
Tuesday, January 1, 2008
Hawaiian Chicken Packets
8 boneless skinless chicken breasts
black pepper (to taste)
2 cups prepared bottled teriyaki sauce, divided
2 large green bell peppers, seeded and sliced
2 large red bell peppers, seeded and sliced into strips
2 medium onions, chopped
2 (20 ounce) cans pineapple tidbits, well drained
8 pieces heavy-duty aluminum foil
Prepare 8 pieces of heavy-duty foil.
Place 1 chicken breast over the foil then season with black pepper on both sides.
Coat the breast with 1/4 cup teriyaki sauce (turn the breast to coat with the sauce).
Continue with the remaining 7 breasts.
Divide equal amounts of green and red bell pepper slices, chopped onions and pineapple tidbits on and around each breast.
Close the foil very tightly and seal into "packets".
Refrigerate for up to 48 hours.
When ready to grill, punch a couple of small holes in the TOP each packet to allow steam to escape.
Place on grill and cook for about 20 minutes or until the chicken is cooked (you might want to remove one packet if the chicken is cooked as cooking times will vary slightly depending on how large the breasts are).
black pepper (to taste)
2 cups prepared bottled teriyaki sauce, divided
2 large green bell peppers, seeded and sliced
2 large red bell peppers, seeded and sliced into strips
2 medium onions, chopped
2 (20 ounce) cans pineapple tidbits, well drained
8 pieces heavy-duty aluminum foil
Prepare 8 pieces of heavy-duty foil.
Place 1 chicken breast over the foil then season with black pepper on both sides.
Coat the breast with 1/4 cup teriyaki sauce (turn the breast to coat with the sauce).
Continue with the remaining 7 breasts.
Divide equal amounts of green and red bell pepper slices, chopped onions and pineapple tidbits on and around each breast.
Close the foil very tightly and seal into "packets".
Refrigerate for up to 48 hours.
When ready to grill, punch a couple of small holes in the TOP each packet to allow steam to escape.
Place on grill and cook for about 20 minutes or until the chicken is cooked (you might want to remove one packet if the chicken is cooked as cooking times will vary slightly depending on how large the breasts are).
Sweet Roasted Apples
4 green granny smith apples
1/2 cup raisins
1/3 cup sugar
1 teaspoon ground cinnamon
Remove the cores of apples such that the apples are intact with a tube like hole right through the center.
Keep the skins of the apples.
Mix the sugar, raisins& cinnamon together.
Stuff this raisin mixture into the cored apples in the tube-like hole.
Compact well and wrap each whole apple in aluminum foil paper.
Place on embers at campfire, wait 8-10 minutes, remove foil and serve.
1/2 cup raisins
1/3 cup sugar
1 teaspoon ground cinnamon
Remove the cores of apples such that the apples are intact with a tube like hole right through the center.
Keep the skins of the apples.
Mix the sugar, raisins& cinnamon together.
Stuff this raisin mixture into the cored apples in the tube-like hole.
Compact well and wrap each whole apple in aluminum foil paper.
Place on embers at campfire, wait 8-10 minutes, remove foil and serve.
Camping Pies
1 can refrigerated biscuits
1 can pie filling, your choice
oil (for frying)
powdered sugar
Pat each biscuit flat with your fingers.
Place about 1 TBS filling on half of each biscuit.
Fold over and seal edges.
Fry in skillet in about 1/2 inch oil, until brown on both sides.
This works good in a cast iron skillet over the campfire, but works just as well on the grill or the stove.
Drain slightly and roll in powdered sugar.
1 can pie filling, your choice
oil (for frying)
powdered sugar
Pat each biscuit flat with your fingers.
Place about 1 TBS filling on half of each biscuit.
Fold over and seal edges.
Fry in skillet in about 1/2 inch oil, until brown on both sides.
This works good in a cast iron skillet over the campfire, but works just as well on the grill or the stove.
Drain slightly and roll in powdered sugar.
Camping Banana Boat
1 banana, unpeeled
semi-sweet chocolate chips
miniature marshmallows
brown sugar
Slit each banana lengthwise but not all the way through.
Leave the skin on (do not peel).
Put 1-2 tsp each of the marshmallows and chocolate chips in slit.
Sprinkle lightly with brown sugar.
Wrap tightly in foil, being sure to seal ends.
Place on grill over campfire or coals, seam side up.
Takes about 7 minutes to cook.
semi-sweet chocolate chips
miniature marshmallows
brown sugar
Slit each banana lengthwise but not all the way through.
Leave the skin on (do not peel).
Put 1-2 tsp each of the marshmallows and chocolate chips in slit.
Sprinkle lightly with brown sugar.
Wrap tightly in foil, being sure to seal ends.
Place on grill over campfire or coals, seam side up.
Takes about 7 minutes to cook.
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