November 7th, 2010

camp cook

Inspiration

So, how does this sound?
Pumpkin Pie Pancakes

If I mix up regular pancake batter, but add some freshly processed pumpkin to it, along with a wee bit of cinnamon and nutmeg, I should have something really out of bounds -- and very seasonal.

Whaddya think?
camp cook

Going Dutch

Venturing Crew 119 learned about Dutch oven cooking this afternoon. The Dutch oven cooking requirement for Venturing requires the cooking of a bread, an entree, and a dessert. The six youth broke up into three boy-girl teams. Team One (Connor and Makayla) tackled Apple Pie, Lasagne, and Breadsticks. Team Two (Ben and Kaila) cranked out Cornbread, Deep Dish Pizza, and Peach Cobbler. Team Three (Kaleb and Brooke) whomped up Spice Cake, Soda Bread, and Beef Stew.

Several different forms of Dutch ovens were used: Round, Square, Cast Iron, Cast Aluminum, Kettle, Skillet, Improvised. The verdict: there were some burnt spots, but overall, it was wonderful chow. Congratulations, Venturers!

Stirring the fire Stirring the fire
Venturers await the last of the Dutch oven dishes

joe

By request

My daughter asked me for the recipe for these cookies.  She and I invented this recipe around the time of her 8th birthday.  They're a great holiday treat.
 

CURRANT DROPS

(Anna’s Plop Cookies)

 

            ½ cup shortening

            1 cup honey

            1 egg

            1 ½ cup whole wheat flour

            ½ tsp soda

            ½ tsp cinnamon

            1 tsp coriander

            ¼ tsp salt

            ¼ tsp ginger

            ½ cup slivered almonds

            1 cup dried currants

OVEN 375

 

Cream together shortening and honey.  Add egg and beat.  Add flour and spices.  Stir in almonds and currants.

 

Drop from teaspoon 2” apart on lightly greased cookie sheet.  Bake for 10 minutes.  Cookies will be very soft when taken out; wait until cooled to remove from sheet.

 

Makes 40 cookies