date scones in camp oven

2 cups self raising flour
2/3 cup to cup powdered milk & water
2 to 3 tablespoons of sugar
2 tablespoons of butter or oil
1/2 to one cup chopped dates
1/2 to one tablespoon cinnamon & nutmeg

Mix lightly & don’t handle too much. Flour hot camp oven & place handfuls of mix to cook with hot coals top & bottom. Depending on heat. 20-30-40 minutes. Check after 20 minutes.

Rob & Carol

foolproof bread

1 cup plain flour
1 cup wholemeal self-raising flour
1 cup rolled oats
1 cup warm water
1 tbsp dried yeast [2 sachets]
1 tbsp honey

Mix together the flours, rolled oats. Mix the yeast into the warm water until dissolved and add the honey. Make a well in the flour mixture and add the liquid and mix until well combined.
Place a sheet of foil in a large camp oven and brush with a little cooking oil, and place the dough inside. Brush the top of the dough with more oil. Cover with a damp cloth and leave in a warm place for approximately 30 minutes to rise, you can leave it next to the fire, although not to close, or in a sunny spot. When the dough has risen, bake in a hot oven for 30-40 minutes.

Kate

cheese loaf

2 cups self-raising flour
1 tbsp butter
1/2 cup grated cheese
2 tbsp sugar
1 egg
1/2 cup milk

Sift the flour and rub in the butter and cheese. Add the sugar. Beat the egg and milk together and add to the flour, mixing until you have a firm dough. Shape into a loaf and place into a hot camp oven. Bake for approximately 20 minutes. To make it especially tasty, sprinkle extra cheese on top and sesame or poppy seeds. For those who like things hot and spicy, add a sprinkle of chilli powder to the cheese on top.

Kate

potato bread

2 cups self-raising flour
1 cup mashed potato
1 tsp sugar
3/4-1 cup milk
sprinkle of nutmeg

Sift the flour, add the sugar and mashed potato, rubbing them in until the mixture looks like breadcrumbs. Make a well in the centre and add the milk, using more if necessary add nutmeg and mix into a stiff dough. Knead on a floured surface until smooth. Shape into a loaf and place into a hot camp oven. Brush the top with milk, cover and cook over medium heat for 40 minutes. About half-way through cooking time heap lid of oven with hot coals to brown the top of the loaf.
To add a bit of colour to the loaf, add half a cup of grated carrot to the flour and/or sprinkle the top with a cup of grated cheese before cooking

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

zucchini muffins

375 gm grated zucchini
1 grated onion – gently cooked
3 rashers bacon – chopped and fried
5 eggs – lightly beaten
½ cup oil
1 cup grated cheese
1 cup SR Flour
Mix eggs, oil, SR flour and cheese. Add grated zucchini, onion and bacon.
Cook in camp oven 15 – 20 mins until cooked. Makes approx 12.

Kate

gingerbeer loaf

3 cups of bread mix
3 tea spoons of baking soda
1 can of ginger beer.

Mix bread mix and baking soda together. Add can of ginger beer. Mix together and it makes a fairly sloppy cake mix. Tip into loaf tin sprayed with non stick spray. Put in camp oven and check in about an hour, test with skewer to see if done.

 Kate

damper in camp oven

3 cups S/R Flour
¼ cup full cream powdered milk
90grms Butter or Marg
1 cup of water or beer
 
Sift flour powdered milk into a bowl and then rub in butter using your fingers [wash hands in case you have just changed the oil in your car] until a breadcrumb like texture. Mix in fluid using a knife. When the mixture resembles a dough like consistency, turn out on a floured surface and form into a round loaf. Make a cut on top to allow for rising, place into a camp oven and cook 20 to 30 mins depending on heat of the fire coals.

For a savoury variation add any of the following:
shredded cheese, sliced olives, sun dried tomato or chopped bacon

Kate’s note: Omit the beer and add 2 tab sugar and 1 cup sultanas for a sweet damper

Kate

date scones in camp oven

2 cups self raising flour
2/3 cup to 1 cup powdered milk & water
2 to 3 tablespoons of sugar
2 tablespoons of butter or oil
½ to 1 cup chopped dates
½ to 1 tablespoon cinnamon & nutmeg

Mix lightly & don't handle too much. Flour hot camp oven & place in handfuls of mix to cook with hot coals top & bottom. Cooking time will depend on heat. 20-40 minutes. Check after 20 mins.

Kate

boston bun in the camp oven

1 cup mashed potato
1 cup mixed fruit
1 cup sugar
2 cups SR flour
1 cup milk

Combine all the ingredients and put into a cake pan. Place into a preheated camp oven for approximately 30 - 40 minutes. (Great way to use left over mashed potato)

Kate

camp oven cake

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)

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

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

dump cake

1 Vanilla Cake Mix
1/2 cup melted butter
1 small tin fruit (with juice) cherries are nice
1 large tin pie apples (no juice)

Spread the pie apples over the base of oven proof dish, then spread the other fruit over the pie apples. Sprinkle the Vanilla cake mix over the top and spread evenly. Drizzle the butter over top to cover the whole area. Bake at 200 degrees for 50 mins or until cooked.

Kate

sweet damper

2 Cups of Plain flour
1 cup Sugar
2 tablespoons butter
1 egg
1 cup of milk.
1 cup sultanas.
1 tablespoon of cinnamon
1 desert spoon nutmeg.
1 teaspoon baking powder

Sift dry ingredients into a bowl and then rub in butter using your fingers until all ingredients are combined. Mix in egg and milk using a knife. When the mixture resembles a dough like consistency, turn out on a floured surface and form into a round loaf. Make a cut on top to allow for rising, place into a camp oven and cook 20 to 30 mins depending on heat of the fire coals

Kate

fruit cake

2 cups self raising flour 2 cups mixed dried fruits 1 tin condensed milk. 
Mix all ingredients. Pour into small camp oven. Cook for 30 min or until cooked.

Kate

gingerbeer loaf

3 cups of bread mix
3 tea spoons of baking soda
1 can of ginger beer.

Mix bread mix and baking soda together. Add can of ginger beer. Mix together and it makes a fairly sloppy cake mix. Tip into loaf tin sprayed with non stick spray.
Put in camp oven and check in about an hour, test with skewer to see if done.

Kate

sweet & savoury damper

3 cups SR flour (I use organic)
2 tabs sugar
3/4 cup sultanas (optional)
1 teas baking powder
Milk to mix (I use buttermilk)

Mix ingredients together to dough, brush top with little milk
Place into cake tin inside camp oven
Cook for 40-50 mins with coals top and bottom

Delete the sultanas and make it plain, serve with jam and cream for something really decadent.
Delete the sugar and sultanas and replace with 1/2 cup grated cheese to make a savoury damper.

Kate

deanna's damper

Simple easy to make and successful

2 cups self-raising flour
1 cup water
Salt
1 teaspoon carb soda

Mix the dry ingredients and slowly add water. (May not need all the water)

About 25 minutes at 200 degrees Celsius.

Add sultanas, dried apple, pear, apricots etc for a sweet damper.

Kate

date scones

2 cups self raising flour
2/3 cup to 1 cup powdered milk & water
2 to 3 tablespoons of sugar
2 tablespoons of butter or oil
½ to 1 cup chopped dates
½ to 1 tablespoon cinnamon & nutmeg

Mix lightly & don't handle too much.
Flour hot camp oven & place in handfuls of mix to cook with hot coals top & bottom.

Cooking time will depend on heat. 20-40 minutes. Check after 20 mins.

Kate

basic mix for griddle scones, hotcakes and pikelets

Tempting visions of hotcakes dripping with syrup, griddle scones spread with butter and pikelets topped with jam.  The little treats everyone loves to eat when camping.  To save time and storage space a basic dry mix for all these can be made ahead and stored in a plastic bag.

Sift 4 cups SR flour, 8 tablespoons full-cream powdered milk and 1 teaspoon salt into a bowl.  Rub in 60g butter until mixture resembles fine breadcrumbs.  Seal in a plastic bag and label.

griddle scones Add 2/3 cup of water to 2 cups basic mix to make a scone-like dough and knead lightly until smooth.  Pat out to 1cm thickness and cut into rounds with a glass, or into squares.  Fry on hot, greased griddle for about 15 minutes, turning once or twice.  For variety, add grated cheese, diced fried bacon or sugar to basic mix before adding water.

hotcakes Add 1 tablespoon sugar to 2 cups basic mix and beat in 1½ cups water to make a thick and creamy batter.  Leave for about 30 minutes it may be necessary to add a little more water just before using if batter has thickened.  Grease griddle or frying pan and spread 2 tablespoons mixture on surface.  Fry until bubbles appear, then turn and brown other side.  Stack hotcakes and place near fire to keep warm.  Serve with maple syrup or golden syrup.

pikelets Add 1½-1¾ cups water to 2 cups basic mix to make a batter the consistency of cream.  Put tablespoons of mixture on greased griddle and cook first one side until bubbles appear, then turn and brown other side.  Serve warm with butter or golden syrup.

Brenda

moist ginger & fruit loaf

This tasty & wholesome loaf is easy & quick to make & stores well. It is ideal to make before going camping or can be made in the camp oven. Vary the dried fruits used to suit your tastes but the essential ingredient is the ginger to give it zing!!!

½ cup brown sugar
1 ¼ cups of plain Weetbix well crushed (about 5 biscuits)
¾ cup of finely cubed glace ginger
½ cup sultanas, raisins or mixed fruits.
½ cup diced walnuts (optional)
¼ cup of diced dried apple (optional)
¼ cup of diced craisins/cranberries (optional)
2 Tbsp. Golden syrup or honey
1 ¼ cup of milk (or soy)
1 Tsp. bicarb soda.
1 heaped cup of self-raising flour added just before cooking
Optional dried fruits include: mango, pitted dates, pineapple or apricots. Shredded coconut may also be used but take care to not have too many competing flavours. If adding the optional fruits then vary each fruit (but NOT the ginger) to a total of 2 cups only.

Mix the dry ingredients well (but not the flour) then add milk & stir – leave soaking for at least 2 hours or longer.
Pre-heat oven to 180 degrees (fan forced) or camp oven to medium heat. Gradually add self-raising flour to mix & stir in well – if mix is a little on the dry side, add no more than ¼ cup of extra milk.
Place mix into a greased or paper lined loaf tin packing well into corners. Cook for around 45-55 minutes, checking each 20 minutes or so – test if cooked by inserting a knife. If cooking in a camp oven ensure the base is not over hot or the loaf will dry out – add coals to the lid as necessary. When cooked remove from oven & leave 5-10 minutes to cool, then turn-out.

Devour warm with butter – loaf will keep for several days.

Gordon