SouthEast Camper

Posts Tagged ‘Camping Recipe’

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 inserted 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.

This Dutch Oven Camp recipe is very similar to a chuck wagon cowboy recipe called “Big Old Mess”. Big Old Mess is very filling and easy to make. This is a very easy starter recipe for the beginning camp cook.

1 lb Smoked Sausage
1 Bell Pepper
1 Anaheim Pepper
1 Large Sweet Onion
1/4 tsp Hot Pepper Flakes
1 tbsp Brown Sugar
1/4 cup Barbecue Sauce, Nothing Fancy
2 tbsp Hot Sauce
2 tbsp Cider Vinegar
Vegetable Oil

Serves two hearty appetites.

Cut the smoke sausage into 1″ thick rounds and set aside. Cut onion and peppers into large bite size chunks and set aside. In a measuring cup add barbecue sauce, hot sauce, cider vinegar, brown sugar and hot pepper flakes. Stir well to desolve the brown sugar and set aside.

This recipe will require shifting charcoals from top to bottom twice to complete the dish, but its worth it.

Start with 20 charcoal briquettes. Put 10 coals under a 10″ Dutch Oven. Add a tiny amount of vegetable oil, wipe oil to cover bottom of the Dutch Oven. Add the smoked sausage to the Dutch and brown on both sides. Add the chopped vegetables and sauce mixture to the Dutch Oven, stir and cover. Remove all but 4 or 5 coals from the bottom and put on top with the remaining coals. Bake for about one hour stirring ocassionally. Add more coals as needed. Once the vegetables are tender, remove lid and put about 10 coals underneath. Bring mixture to a slow boil to reduce and thicken the sauce. Be careful not to burn the sauce. If it gets too hot remove a few coals from underneath.
Serve the Sweet and Heat Smoked Sausages with refried beans and tortillas. The hot peppers and hot sauce can be bumped up for the heat lovers and the cider vinegar is what gives it that little sour twang. “Oh Boy” is this GOOD!

To learn more about charcoal placement and temperatures
Visit “Cooking with Charcoals”