baked apple
Peel and core a large apple; split and stuff with
sultanas mixed with a dash of cinnamon; put it back together, a sprinkle
of brown sugar, wrap in foil and toss into the embers. When it's soft,
unwrap and serve with long life custard (seasoned with a tot of something
you like)
Kate
camp oven
dumplings
Dumplings
1 ¾ Cups Self Raising Flour
1 tablespoon butter
1 egg
½ cup of milk.
Syrup
2 cups water
¾ cup sugar
3 tablespoons golden syrup
grated rind and juice of 1/2 lemon
Sift flour and salt. Rub in butter. Add beaten egg. Add milk to make
dough. (You can use ½ milk and 1/2 water to make the dumplings lighter)
Boil the syrup in camp oven. Add dumplings to syrup. Use spoonfuls for
this. Boil for 15 - 20 minutes with lid on. This mixture will make 6 - 8
dumplings.
Kate
apricot &
banana jaffles
4 teas apricot fruit spread or diced apricots.
1/4 cup Ricotta Cheese.
4 slices of raisin or fruit bread.
1 Banana.
Cinnamon for sprinkling.
Combine fruit spread and Ricotta and spread over 2 slices of bread. Top
with banana, sprinkle with cinnamon and top with remaining slices of
bread. Cook in jaffle iron till toasted and heated through.
Kate
chocolate
bananas
Ingredients
Banana's, as many as you want.
Chocolate, Cadbury family block style.
A good cooking fire (more hot coals than flames)
Roll of aluminium foil
Preparation
Don't peel bananas. Make a single cut along the banana skin from just
before each end. Do this along the inside of the bend. Carefully open up
the banana skin. Break up the chocolate into rows. Push the chocolate into
the cut you just made in banana skin. Use one to two rows of chocolate.
Wrap each banana separately in aluminium foil. Carefully place each foil
wrapped banana near the fire, don't bury it in coals. Leave in fire for 10
to 20 minutes until the banana is nice and warn and the chocolate is
melted.
Serving
Remove the foil. Place the banana on a plate and peel the skin away, eat
directly off the skin
Kate
apple
cobbler
1 box white or yellow cake mix
1 tab butter
2 cups water
2 tins apple pie filling – any type of pie filling can be used (apple,
peach or apricot) just cut into very small pieces.
Line camp oven/bedourie 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 for about 30 – 40 mins (1 hour for the
double mixture). Serve with custard.
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
bread &
butter pudding in camp oven
6 eggs
2 cups milk
½ cup sugar optional
1 teaspoon vanilla
Jam enough to spread on the bread
¾ loaf of bread
1 cup sultanas.
Grease a Camp Oven with butter or oil. Butter and jam the bread on one
side and place in camp oven, butter side up. Between each lay of bread,
use 2 tablespoons of sultanas and sprinkle of sugar if desired. When you
have enough bread and jam in the camp oven, beat the milk, vanilla and
eggs and pour over the bread. Put the lid on the camp oven and place it on
a good shovel of hot coals. Cover the lid with hot coals. After 20 minutes
check the pudding, if its golden brown on top it's cooked.
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
camp oven cobbler Ingredients
1 box white or yellow cake mix
1 stick of butter
2 cups water
2 tins apple pie filling
Method
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
camp oven dumplings
Dumplings
1 ¾ Cups Self Raising Flour
1 tablespoon butter
1 egg
½ cup of milk.
Syrup
2 cups water
¾ cup sugar
3 tablespoons golden syrup
grated rind and juice of 1/2 lemon
Method
Sift flour and salt.
Rub in butter.
Add beaten egg.
Add milk to make dough. (You can use ½ milk and 1/2 water to make the
dumplings lighter)
Boil the syrup in camp oven.
Add dumplings to syrup.
Use spoonfuls for this.
Boil for 15 - 20 minutes with lid on.
This mixture will make 6 - 8 dumplings.
Kate
baked apple
Method
Peel and core a large apple
Split and stuff with sultanas mixed with a dash of cinnamon
Put it back together
A sprinkle of brown sugar
Wrap in foil and toss into the embers
When it's soft, unwrap and serve with long life custard (seasoned with a
tot of something you like)
Kate
camp oven cake
Ingredients
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)
Method
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
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