Archive for the ‘Breakfast’ Category
Peach Oatmeal Crisp
We like this recipe for its versatility. At home we enjoy it as a dessert, but when camping we like it as a hearty and filling breakfast. It matches up nice with a hot cup of coffee.
1 can Peaches or Peach Pie Filling
16 oz Oatmeal
1/2 cup Brown Sugar
1/4 tsp Salt
Water
Mix all ingredients including juice from peaches. Cover bowl with plastic wrap and let stand. The oatmeal needs time to soak up all the juice from the peaches. If the peach oatmeal mixture is too stiff, stir in a little water. Line a 10″ Dutch Oven with parchment paper (for easy clean up later). Pour mixture into Dutch Oven and smooth out evenly. Start with 20 charcoal briquettes. Use 5 on bottom and the remaining spaced evenly around the rim. Bake for about 45 minutes or until brown and bubbly on top.
If it is windy or cold add a few more briquettes as needed. If making this at home, bake at 350 for 30 minutes or until golden brown on top.
Remember to rotate the oven and then the lid 90 degrees to even out the heat. This should be done for all camp recipes after the first 20 – 30 minutes of cooking.
This recipe can be made with any available canned fruits. Nuts and Raisins can be added to round out this easy dessert.
Trail Granola
1 1/2 lb Oats
1/2 cup Brown Sugar
1/2 cup Sesame Seeds
1/2 cup Sunflower Seeds
1 cup Nuts, chopped
1 cup Raisins
1 cup Coconut, shredded
2 tbsp Vanilla
1/2 cup Water
1/2 cup Corn Oil
2 cups Honey
Mix ingredients together. Spread granola mixture evenly on an ungreased cookie sheet. Bake at 300 degrees for about 1 1/2 hours stirring every 15 minutes until golden brown. Put granola in zip lock, add raisins and coconut.
The chopped nuts can be anything you want, Peanuts, Walnuts, Pecans or Almonds, use what is available.
Backpack Sunrise Spuds
Instant Mashed Potato
Grated or Powdered Cheese
Dehydrated Onion
Pre-cooked Bacon Bits
Ziploc Bag
At Home
Measure out ¾-1 cup of the potato flakes into a Ziploc bag.
Add the cheese, onion and bacon.
Seal the bag airtight.
On the Trail or Camp Site
Slowly add hot water and squish the bag around ubtil you have your desired thickness.
This is so quick that you will laugh. This recipe can be made many different ways by mixing different dried veggies and meats.
I found this recipe in an Old Girl Scout Handbook, Enjoy.
Mountain Man Breakfast
This meals is very easy and a good one to try if you’re a beginner.
Yum!
1 lb. Bacon
1 large Onion
1 large Bell Pepper
1½ cups Mushrooms (fresh or jar)
3 cloves Garlic, minced
8-10 Medium Potatoes, sliced thin, diced or grated
12 Eggs, beaten
Salt and Pepper
3 cups, Grated Cheddar Cheese
Heat 12″ Dutch oven with 8 or 9 briquettes on bottom until hot. Cut bacon into 1″ sections. Add bacon to Dutch oven and cook until brown and drain. Remember to rotate Dutch oven to even out hot spots. Wipe out excess fat, but leave a little fat for the next step. Add onion, mushrooms, bell pepper and sauté until onions are translucent. Remove Dutch oven from coals. Add potatoes and season to taste, stir to combine. Place oven over 5 briquettes, 4 in a ring and 1 in center. Cover and ring the lid with coals all the way around. Bake for 30 minutes, rotate oven and lid during cooking to even out heating. Sprinkle bacon over potatoes. Beat eggs and season. Pour eggs over bacon and potatoes. Cover and bake another 20 minutes. When eggs are done, Remove all coals, add cheese and replace lid. Let stand until cheese is melted. The Dutch oven will hold its heat for another 20 minutes or more.
Serve with picante sauce or your favorite toppings.
Serves: 6
The variations are endless for this type of dish. The bacon can be replaced with sausage, hot or mild. You could use frozen hash brown and the hash browns with the onion and bell pepper already in it. Almost any vegetable could be used, what do you like? Go for it, anything is possible.
“This is one of those dishes that we have every time we camp out or have friends over for Sunday Brunch in the backyard. Oh, so easy and a pleaser.”
I hope you like it, Camp Master
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