Recipes for desserts while whitewater rafting and camping with the North West Rafters Association club
Dutch Oven Cobbler
1 box white or yellow cake mix
1 stick of butter
2 cups water
2 containers cinnamon apple pie filling
Line dutch oven with foil. Empty pie filling into dutch oven. Empty cake mix on top of pie mix into dutch oven and spread evenly. Add 2 cups water and butter. DO NOT MIX. Place dutch oven on 10 coals. Place 8 coals on lid of dutch oven. Cook about 1 hour. Any type of pie filling can be used. Cherry filling with chocolate cake makes a great combination! Yummy!
Contributed by Gary Yerkes.
Dutch Oven Peach Cobbler
Ignite 25-30 charcoal briquets in a firepan piled up and let burn until they are barely covered with ash (about 20 minutes).
In a ziploc bag #1 at home combine:
2 cups bisquick
2/3 cups sugar
zip-loc bag #2 combine:
1 1/2 cups sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
4 tbsp. cornstarch
In camp: Peel 1 peach per person (in season), or use canned peaches off-season. Mix contents of bag #2 with 2 cups water in a dutch oven. Bring to a boil. Stir to dissolve sugar and thicken the syrup. Place peaches into the mixture and bring to a boil again.
Mix bag #1 with enough water to make a sticky dough. About 3/4 cup water. Squeeze dough onto hot peaches in dutch oven. Cover with the lid. Place dutch oven on 5-6 hot charcoal briquets and about 15 briquets on top of the lid. Don't peek, and bake 20 minutes. Blow ash off lid before carefully lifting the lid to check doneness. Enjoy!
Contributed by Barbara B. Sharpe.
- 1 banana for each person
- 1 spoonful of butter
- 2 spoonfuls of sugar
- 1 spoonful of cinnamon
Put butter in pan. When butter is melted, put in bananas. Add sugar and cinnamon when banana begins to brown. Eat!
Contributed by Jose Alberto Salas Grageda
- 1 can peach or apricot pie filling (21 oz.)
- 2 cans (15 oz. each) fruit cocktail, drained
- 1 can (20 oz.) pineapple chunks, drained
- 1 can (15 oz.) mandarin oranges, drained
- 2 medium bananas, sliced
Combine pie filling and canned fruits. Cover and refrigerate if possible, not good at room temperature. Stir in bananas just before serving.
Yield: 12-14 servings
Found in "Taste of Home Cooking"
Troop 49 Dump Cake
This is a great recipe for the dutch oven on cold winter campout. It is a favorite with the scouts.
- 1 Box of White Cake Mix
- 1 Can of Sprite or 7up
- 2 cans of canned fruit (apples, cherries, etc.)
Pour the cake mix into a bowl. Break up the mix so the are no lumps. Then add the can of Sprite. Mix until smooth. Don't mix too much as you want the fizz to stay in the mix. Open the canned fruit and pour it into the bottom of a foil lined Dutch Oven (better for clean-up). Pour the batter mix on top of the fruit mix. Put approximately 8 coals on the bottom for the Dutch oven and 12-15 on the top. Wait 45 min. Love is just a scoop away.
Contributed by Tim Payne
Campfire Peach Shortcake
- 2 Tbsp honey
- 1 Tbsp butter, melted
- 1/4 tsp cinnamon
- 2 med ripe bananas
- 2 med ripe peaches*
- 1/2 of 11 oz frozen pound cake, thawed & cut into 3/4 inch slices
- 1/2 of 8 oz Cool Whip, thawed
- 1/4 tsp cinnamon
- Dash of nutmeg
Stir honey, melted butter, & 1/4 tsp cinnamon in small container; cover & transport. Cut bananas & peaches into bite size pieces. Place in foil baking pan & add honey mixture. Toss to coat. Cook over campfire or on rack of uncovered grill over med heat for 8-10 minutes, stirring often. Spoon warm fruit over pound cake. Stir last three ingredients and spoon over top.
*a can of peaches in lite syrup or juice works great also!
Contributed by Brianna Houston
Mock Angel Food Cake
- Unsliced day-old white bread
- Sweetened condensed milk (1 can)
- Dry shredded coconut
Trim crust off bread. Cut into slices 3/4 inch wide, and about 2 inches long, and about 3/4 inch thick. Dip strips into milk and roll into coconut. Pierce with stick and toast over coals as you would marshmallows.
- 1 Tbsp Pie Filling (Canned Or Homemade)
- 2 Slices White Bread
- Foil Or Pie Iron
Place 2 foil squares dull side up. Butter one side of bread slices and place the butter side down on the foil. Spread 1/2 tbsp of pie filling on each slice of bread. Fold each slice of bread in half and seal the edges. Roll the the foil around each pie and seal the edges of the foil tightly. Place on hot coals for no more than 1-2 mins. per side (times will vary depending on how hot your coals are). Remove from foil, cut in half, and allow to cool for a quick second as the pie filling will be very hot.
Pie Iron Method:
Open pie iron. Butter one side of a slice of bread and place it butter side down on pie iron. Add 1 tbsp of pie filling to the center of the slice of bread. Butter one side of the other slice of bread and place it butter side up on top of the pie filling. Close the pie iron and secure latch. Trim away any bread that might be hanging out. Place pie iron on hot coals for no more than 2-3 mins. per side (times will vary depending on hot your coals are). Remove pie from iron. Cut pie in half and allow it to cool for a quick second as the pie filling will be very hot.
Most stores that sell camping supplies carry pie irons. I prefer using foil as there is very little clean-up when finished.
Contributed by Edward Sutton
Campfire Fruit Cobbler
- 1 cab of fruit (cherries or blueberries)
- 1 white cake mix
- 1 empty 34.5 ounce coffee can
Grease coffee can with butter or margarine. Pour can of fruit into the coffee can. Make cake mix as instructed on the box. Pour the batter into the coffee can on top of the fruit. Cover with aluminum foil and place into the campfire approx. 30 min. When the cake looks done, mix, stirring the fruit up from the bottom. Very tasty!!!
Contributed by Laurie Hilger
- Chocolate chips
Cut out an insert from the length of the banana, but leave one of the ends remaining on the banana. Don't cut all the way through! Put in the section of the banana some marshmallows and the chocolate chips. Put the peel back onto the banana, wrap it in tin foil, and put it in the embers of your campfire. Take it out after about five minutes, and by then the marshmallows and chocolate will be melted! A favorite of Girl Guides!
Contributed by Laurie Hilger
An easy Dessert Recipe for the Kids
In a freezer-weight reclosable plastic bag combine one package vanilla instant pudding, one four ounce package cream cheese and one cup of milk. Squeeze most of the air out and turn over to the kids for kneading to mix well.
Take six mini graham cracker crusts and spoon a single layer of blueberries or other fruit into the bottom. Retrieve the bag from the kids and cut the corner of the bag and squeeze the pudding-cheese-milk mix equally into the crusts. Spoon 6-8 berries on top and top with a dollop of Cool Whip.
Takes no time and tastes great!
Contributed by Mike "Boonies" Truax
- 16 oz Cream Cheese (softened)
- 16 oz Mini-Marshmallows
- 16 oz Whipped Topping
- 1 can Crushed Pineapple (undrained)
- 1 jar (16 oz) Maraschino Cherries (chopped - retain juice)
Blend cherry juice and softened cream cheese together. Add the crushed pineapple and juice from can. Then add the marshmallows and chopped cherries. After it is well blended, carefully fold in the whipped topping. Transfer to an air tight container and chill.
* This delight is great to serve friends and future friends at a campground potluck dinner. I've also had great success taking it to an after-church fellowship. A good variation to this is to use it as a topping for a JELL-O Mold.
Contributed by Edward Sutton