Campfire Monkey Bread

4 cans of biscuits

1 cup sugar

1 cup brown sugar

4 tbs. cinnamon

1 stick margarine

Cut biscuits into quarters. Mix sugar and cinnamon in a plastic bag. Drop biscuits into bag and coat well. Place in Dutch oven.

Melt margarine and pour over biscuits; sprinkle with brown sugar.

Bake over medium coals 20 to 25 minutes.

Camp Cornbread

1 C. cornmeal
1 C. flour
2 t. baking powder
3/4 t. salt
1 C. milk
1/4 C. vegetable oil

Mix dry ingredients. Stir in liquids. Spoon into a well-greased, heated 10 or 12-inch cast-iron skillet. Cover tightly. Bake over a low flame for 20 to
30 minutes, or until firm in the center. When baking over hot coals, place the pan on a low grill, on a three rock stand in the coals or directly on coals. Place coals on top of the lid (like a dutch oven) to distribute heat more evenly. Baked foods are more likely to burn on the bottom than the top.

To prevent burning, check the temperature of your coals before placing a pan on them. Hold your hand about six inches above the coals; it should be hot, but you should be able to keep your hand in place for eight seconds.

Dutch Oven Biscuits

1/4 cup lard or shortening
1/2 cup warm water
2 cups flour
1/2 cup dry milk powder
2 Tb sugar
1 Tb plus 1 tsp baking powder
1/2 teaspoon salt

Build a charcoal fire with 36 briquets, and let them
burn until they are covered with ash. Place 12 of the
coals in a circle. Place a 12 inch Dutch oven over the
circle of coals. Add the shortening to the Dutch oven
and heat until melted. Using pot holders, tilt the Dutch
oven to lightly coat the interior with the melted short-
ening. Pour the melted shortening into the warm water,
and combine with the dry ingredients, which have been
mixed together well. Stir just to make a soft dough.
Drop heaping tablespoons of the dough into the Dutch
oven. Place the lid on top and use a spade to place the
remaining coals on the lid. Cook the biscuits until
lightly browned, 15-20 minutes. Serve hot with wild
honey.

BISCUITS ON A STICK

stick or dowel rod approx 3/4-inch in diameter
canned biscuits
squeeze butter
honey

Wrap 1 Biscuit around the end of the stick so that none of the stick is showing. Roast over the fire until it is golden brown. The biscuit will pull right off of the stick.

Put your butter and honey down into the hole that the stick left. (You can also use canned pie filling for an optional taste.)

CAMPFIRE BREAD MIX

4 cups flour
6 tbsp sugar
1 tsp salt
4 tsp (generous) baking powder
1/4 cup dry milk powder

Prepackage dry ingredients.

TO MAKE CAMPFIRE BREAD:
Combine Campfire Bread Mix with 1/3 cup margarine or oil. Add enough water to make a thick dough. Make two round patties and cook slowly in a covered fry pan. Will raise substantially. Outside will be brown and inside dry when cooked.

BLUEBERRY CORNBREAD

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 cup milk
1/4 cup shortening
1 cup fresh or frozen blueberries
1 tbsp. flour
1 tbsp. sugar

Preheat oven to 450 degrees F. Grease a 8x8x2-pan.

In large bowl combine cornmeal, flour, sugar, baking powder and salt. Add an egg, milk and shortening. Mix till smooth.

In small bowl mix 1 Tbsp flour and 1 Tbsp sugar. Coat blueberries with flour mixture and fold into batter. Pour into prepared pan.

Bake 20 minutes.

Backpacker's Biscuit Mix

6 cup flour

1 Tbsp. salt

3 Tbsp. baking powder

1 cup shortening

3 Tbsp. sugar

Mix dry ingredients thoroughly. Mix in shortening with fingers until mixture
is the consistency of fine gravel. Makes about 7 cups and will store at room temperature in a tightly sealed container for up to 3 months.

To use, add 1 cup of milk and 2 Tbsp of butter or margarine to 2 cups of
mix. Stir until blended. Knead until smooth and elastic. Shape into biscuits and bake in hot dutch oven or cardboard box oven until golden brown and doubled in size (about 15 minutes).

Makes a dozen.

Camp Cornbread

1 C. cornmeal
1 C. flour
2 t. baking powder
3/4 t. salt
1 C. milk
1/4 C. vegetable oil

Mix dry ingredients. Stir in liquids. Spoon into a well-greased, heated 10 or 12-inch cast-iron skillet. Cover tightly. Bake over a low flame for 20 to
30 minutes, or until firm in the center. When baking over hot coals, place the pan on a low grill, on a three rock stand in the coals or directly on coals. Place coals on top of the lid (like a dutch oven) to distribute heat more evenly. Baked foods are more likely to burn on the bottom than the top.

To prevent burning, check the temperature of your coals before placing a pan on them. Hold your hand about six inches above the coals; it should be hot, but you should be able to keep your hand in place for eight seconds.

Campfire Monkey Bread

4 cans of biscuits

1 cup sugar

1 cup brown sugar

4 tbs. cinnamon

1 stick margarine

Cut biscuits into quarters. Mix sugar and cinnamon in a plastic bag. Drop biscuits into bag and coat well. Place in Dutch oven.

Melt margarine and pour over biscuits; sprinkle with brown sugar.

Bake over medium coals 20 to 25 minutes.

Campfire Biscuits

Follow the directions on a box of Bisquick for biscuits. Take a small handful of dough, about as much as you would for one biscuit.

Roll the dough into a 5" long rope. Wrap around a GREEN stick in a spiral shape, pinching top and bottom so it will stay put. Roast over a campfire until golden brown.

Slip off the stick; eat warm with some butter and or your favorite jelly.

Fry Bread

• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup water
• vegetable oil