Help Please - Campfire Cooking Contest for DS

[3boymthr]

I need some recipe help for oldest DS. His Boy Scout Troop is having a contest to see who can make the best dessert over a campfire. I make lots of desserts/bake, but most things I make aren't really suited to cooking over a campfire or are something that the kids make all the time (rice crispie treats, baked bananas and s'mores are regulars for them). Can anyone suggest something they've tried that's really good? We're shooting for something that's not part of the usual been there done that camping repertoire.

The only rule is the dessert can't have alcohol in it. A couple of boys in the troop are peanut allergic so I'd like to avoid those if possible too.

 

[JR6ooo4]

they make pie roasters. It is a metal clamshell with a long handle. place a crust on the bottom, add filling then another crust. close and cook. practice cooking it so you don't burn it.

Mikeeee

 

[Magic Mom]

WHen we did Girl Scouts we tried some of these. They were great.



Apple Crisp



Apples, peeled and sliced

3/4 cup butter

3/4 cup dark brown sugar

1 1/4 cup flour

1/2 cup quick oats

1 tablespoon cinnamon



Fill Dutch Oven half way up with apples. Combine brown sugar, flour, oats and cinnamon. Cut butter into mixture. Spread mixture over apples. Cover and cook about 45 minutes or until apples are soft






Peach Cobbler



Large can of sliced peaches in heavy syrup

Bisquick



Drain off syrup. Save 1/4 cup of this syrup. Mix the 1/4 cup of syrup with Bisquick until it forms a batter type consistency. Pour batter back over sliced peaches in the can. Place lid over mix. Set can into hot coals. Cook until flour has formed hard dumplings.






Banana Boat



Banana

Hersheys chocolate bar or chocolate chips

Marshmallows or mini marshmallows

Heavy duty aluminum foil



Cut your banana down the middle. Leave it in the peal. Stuff with chocolate and marshmallows. Wrap in aluminum foil and place in hot coals for about 5-10 minutes. Turn and rotate often.




Pineapple Upside Down Cake



1 can pineapples (6 oz)

1/2 cup pecans

1/2 cup brown sugar

1 square of margarine

2 yellow cake mixes



Mix cake mix according to directions. Line the Dutch Oven with aluminum foil. Place oven onto the heat, level it and melt the margarine in the oven. When melted, add the brown sugar. Stir. Add the pineapples and the pecans. This is the glaze. Pour prepared cake mix on top of the glaze. This dessert doesn't require a lot of heat on the bottom, just enough to brown the glaze--8 pieces of charcoal should be plenty. Bake for about 25 minutes. Check every 15 minutes and when golden brown, test to see if it is done. Take it off the heat and lift the cake out of the oven by the aluminum foil. Put a pan on it and turn it over quickly so that the glaze is on top. Remove the foil.




Pecan Pie



1 1/2 cups chopped pecans

3/4 cup packed brown sugar

3/4 cup milk

3/4 cup corn syrup

1/2 cup Bisquick baking mix

1/4 cup margarine, softened

4 eggs

1 1/2 teaspoon vanilla



Grease pie plate. Sprinkle pecans in plate. Beat remaining ingredients until smooth. Pour into pie pan. Put 1 inch diameter foil balls in the bottom of your Dutch Oven to keep the pie pan off the bottom ( helps to keep food from burning and distributes the heat more evenly). Put the pie pan into the Dutch Oven and bake approximately 50-60 minutes or until knife, when inserted into the center, comes out clean.




Fried Camp Pies -



1 can (favorite flavor) fruit pie filling

1 can large (like Grands) biscuits

Margarine or Butter

Cinnamon Sugar



Roll out one biscuit, place large spoon of filling in center of dough, fold over and crimp edges. Fry in butter or margarine on low to medium heat until done, sprinkle with cinnamon sugar as soon as you remove from heat. Eat carefully! Fillings do get hot! Warning habit forming!




Applesauce Gingerbread Cake -



1 14 oz. can of applesauce

1 package of gingerbread cake mix



Pour applesauce in bottom of dutch oven or cast iron skillet. Pour dry cake mix over applesauce. Cover and cook until moisture from applesauce has steamed the cake. Let cool approx. 20-30 mins. Serve warm.




Mock Toasted Angel Cake -


Cut day-old unsliced (loaf) bread into 2-inch squares

1 can sweetened condensed milk

1 box shredded coconut



Place bread squares on a stick. Dip squares in sweetened condensed milk, then in coconut. Toast over fire. Be ready for a real treat!




Sticky Buns -



5 Tablespoons oleo

1/3 cup dark brown sugar

3 Tablespoons corn syrup

Pecan halves

2 8-ounce packages biscuits (refrigerated)

Cinnamon

Sugar



Combine 3 tablespoons oleo, brown sugar and syrup in pie pan. Heat to bubbly on hot coals. Sprinkle with pecans. Melt rest of oleo. Dip one side of each biscuit in oleo. Put on waxed paper, butter side up. Sprinkle with cinnamon and sugar. Put 2 biscuits together. Arrange on syrup mixture. Cover with 2nd pie pan. Seal pans with double strip of foil. Cook over coals for 15 minutes on each side.




Pie Iron Sticky Buns -



Use canned biscuits. Mash two together. Roll in mixture of brown sugar, nuts and cinnamon. Spray pie iron with butter flavored Pam. Cook 1 minute per side over hot coals.




No Bake Cookies - Submitted by Wilma (Mama) Young



2 cups of sugar

3 Tbsp. cocoa

1 stick butter

1/2 cup milk

1 tsp. vanilla

3 cups oatmeal

1/2 cup peanut butter



Mix sugar and cocoa in a pan. Add butter and milk. Bring to a boil. Boil 2 minutes while stirring constantly. Remove from heat. Add vanilla and peanut butter. Stir. Put mixture in a bowl containing the oatmeal. Mix the oats into the mixture until they are coated. Drop by spoonfuls onto aluminum foil. Let cool.



For a variation use crunchy peanut butter.




Doughboy on a Stick -



1 package of regular biscuits

Cinnamon and sugar

Butter



Take the biscuit and wrap it around a stick by spiraling it from the top and work your way down. The thinner the biscuit is on the stick the quicker the inside will cook so you don't burn the outside. Cook over the fire until done. Roll in butter and sprinkle the cinnamon and sugar all over it.




Camp Pies -



Bread

Butter

Canned pie filling



Butter bread and place face down on a round pie iron. Add canned pie filling. Put another piece of bread on top of the filling, with butter side out. Close pie iron tightly. Fry in campfire till nice and brown on both sides. Delicious!




Campfire Baked Cinnamon Apples -



1 medium Apple

1/2 tsp. cinnamon

1/2 tsp. sugar

Heavy duty aluminum foil



Cut the apple from top to bottom at three different positions making sure not to cut all the way through the bottom. Place apple on a piece of heavy duty aluminum foil to wrap the apple in. Open the apple similar to a flower. Add the cinnamon and sugar to the center of the apple. Wrap the apple in foil, making sure it is securely closed. Place in campfire coals for approximately 20-30 minutes.



Also try using brown sugar instead of the cinnamon and sugar




Cream Puffs -



Biscuit dough (Pillsbury Grands, etc.)
Large Marshmallows
A stick
A campfire

Open the biscuit roll and take out a biscuit. Open it up and stuff a marshmallow inside. Close the biscuit up so you can't see the marshmallow. Put it on a stick and roast until golden or until desired. Enjoy!!!





Broomstick Bread -


Vanilla Pudding

Fruit Pie Filling

Grands Biscuits


Broomstick Handle



Stretch refrigerated biscuits down over a broomstick handle so that it forms a "cup" shape. Cook biscuit over fire and layer with pudding and pie filling inside. Tasty treat and kids LOVE it!




Campfire Upside Down Cakes -


Plain cake donuts
Pineapple rings
Brown sugar
Squirt butter
Pam



Spray piece of foil with Pam. Slice donut in half. Place pineapple ring on one half. Pack brown sugar on top of the pineapple (all the way around) and squirt butter on top of brown sugar. Place other half of donut on top and wrap in foil. Cook on rack above coals for about 5 minutes or so, checking periodically so the bottom doesn't burn.



Delicious!!




Campfire Chocolate Eclairs -


Tube of crescent rolls

Vanilla pudding

Chocolate frosting

Foil


Wrap one of the crescent rolls around the end of a camp fork making sure you close up the very end. Loosely wrap with foil. Cook over the fire until you end up with a golden brown long tube with one open end. Fill with vanilla pudding and spread chocolate frosting on top.

 

[ilovejack02]

Fruit cobblers are pretty easy to make in a cast iron dutch oven over a campfire.

 

[Bluestars]

When my son was a boy scout he did the Apple Crisp recipe that Magic Mom posted. It tasted great. Those other recipes look good too.

Good luck!

 

[TwingleMum]

WOW!! Who knew baking over a fire could be such fun thanks for sharing. My cub scouts will love these.

 

[ZephyrHawk]

Do you have a dutch oven? I have a nice gingerbread recipe. Perhaps not the most interesting dessert ever, but I like it.

 

[3boymthr]

The Troop has about 8 Cast Iron ones - one for each patrol.

 

[ahutton]

I think this Alton Brown recipe is one that could be easily modified a bunch of ways into a delicios camping/campfire recipe. Change the fruit, skip the nuts, add maple syrup and cinnamon, lots of great variations. This is one I'm planning on doing on our next camping trip. To make it camping friendly we'll mix the dry ingredients in one bag, the wet stuff will be put together (mixed) in another and frozen so it will keep in the cooler to make it easy to combine and pour over the fruit/glaze in the cast iron skillet or dutch oven.

Ingredients
3/4 cup whole milk
1 cup coarse ground cornmeal
4 ounces unsalted butter
8 ounces dark brown sugar, approximately 1 cup
6 slices canned pineapple in heavy syrup
6 maraschino cherries
1/3 cup chopped pecans, toasted
3 tablespoons juice from canned pineapple
3 whole eggs
4 3/4 ounces all-purpose flour, approximately 1 cup
2 teaspoons baking powder
1/2 teaspoon salt
5 3/4 ounces sugar, approximately 3/4 cup
1/2 cup canola oil
Directions
Preheat oven to 350 degrees F.

In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.

Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.

Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.

In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.

 

[ZephyrHawk]

Okay, here's an antique gingerbread recipe I've altered to my own specifics. I used to make it over an open fire when working at a living history site (1790's era) and it was often requested by the workers there. It makes a dark colored cake, which is "old school" gingerbread.

2 cups flour
1 teaspoon ground ginger
1 egg
1/2 cup melted butter (put the butter in a small bowl by the fire to melt)
1 tsp baking soda
1/2 cup water
1 cup molasses
1/2 Tbls cinnamon
1 cup firmply packed brown sugar
1/8 tsp nutmeg

Combine flour, ginger, cinnamon, nutmeg and brown sugar. Add baking soda. Blend in water, melted butter, egg and molasses. Pour into baking pan and place in dutch oven. Cover with coals and bake for about 30 minutes, but really until the cake starts pulling away from the sides of the baking pan and a toothpick or knife put in the center of the bread comes out clean.