SouthEast Camper

Posts Tagged ‘Camping Recipe’

The pie iron is a great tool for making quick, hot sandwiches and desserts. It’s something the kids can do with a little supervision. Most kids eat a lot on a camping trip and having a set of pie irons will help with that chore while giving them a hot snack. The best thing about cooking with a pie iron is the simplicity for anyone to use which makes it fun for the whole family.

The pie iron can be made of different metals like cast iron, aluminum or stamped sheet metal with long handles and a latch to keep it closed. The best ones are made of cast iron, being heavier and usually of higher quaility creates a better tasting sandwich. The cast iron pie irons are seasoned the same way as any other cast iron cooking utensil. They could last a lifetime with proper care. The more you use them the blacker and better they are, eventually having that nonstick coating that everyone loves.

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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.

I think everyone knows how to make pizza. I’m sure everyone loves to eat pizza, especially children. Why not have pizza during your next camping trip or backyard cook out. This is the simple recipe for pizza, everything is store bought. If you’re a Seasoned Dutch Oven Pro or Baker, then use your favorite pizza crust.

Crust can be store bought or homemade

1 Pizza Crust in a Tube

Toppings

1 package of Pepperoni or Cooked Sausage
1 pacakge of schredded Mozzarella and Parmesan Cheese
Bellpeppers, Mushroom and Onion, etc.

Add your favorite toppings, the combinations are endless.

Sauce

1 can of Tomato Sauce
Italian Seasoning
Garlic Powder
Minced Onion Flakes

I prepared the sauce and simmered it in my 5″ Baby Dutch Oven for about 20 minutes. Put two briquettes on the bottom and three on top.

Lightly oil the lid or apply corn meal so the pizza won’t stick. Assembly pizza right on the lid and place on a lid rack. Take a 12″ Dutch Oven and flip it over setting it on the lid. Add charcoals and bake.

Use welders gloves to handle the Dutch Oven. Be careful, the Dutch Oven is Heavy and HOT!

I don’t remember how many coals I used, but it was a lot. I put an even layer down and loaded the top. Baked it for about 40 minutes.

In your kitchen oven a pizza wil cook at 425 for 15 minutes, using a Dutch Oven this way gives you about 325 to 350 degrees. It also depends on the wind and outdoor temperature.

Give it a try, it’s fun to have pizza on a camping trip.

This bread recipe is about as easy as they come. The bubbles in the beer give this bread a nice lift. This bread could be used as a subsitute for biscuits. Slice the bread into thick pieces and cover with sausage gravy for a hearty filling breakfast.

2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon salt
1 bottle (12 ounces) beer, at room temperature
1/4 cup unsalted butter, melted

In a mixing bowl combine the dry ingredients. Add about three quarters of the beer, mixing as little as possible, the batter should be lumpy. Add more beer if needed.

Pour the batter into two small loaf pans, (See photos). Brush with the melted butter. Bake on a rack in a 12″ Dutch Oven for 30 to 40 minutes. Using 10 coals on the bottom and 16 coals on top. To check for doneness insert a skewer or toothpick, it should come out clean. Move bread to a rack to cool.

Having bread in camp for sopping up gravy or just to eat with a pat of butter is a hit on any camping trip.