Camp Cooking

September 27, 2010 § Leave a comment

Last night, we had a camp out at our church.  It went really well, with folks setting up tents on the back field, and we had a bonfire with the usual camp fare: s’mores, hotdogs and mountain pies.  This was my first intro to mountain pies, and now that I understand the basic concept (two slices of bread with pie filling in between smooshed between two cast iron plates and cooked over the fire), I will have to modify it and figure out how to make it less industrial and more nutritious.

This morning was better (i.e less junk-foody), since I volunteered to make breakfast on my little propane camp stove, using all my cast iron camping gear.  We had scrambled eggs (from local, pastured chickens, of course), sausage, bacon, biscuits and gravy.  Unfortunately, the biscuits were pre-made, because there was a mix up in the transport of my soaked biscuit dough. It works out, however, in that the prolonged soak in the kefir will end up making for some really yummy bread tomorrow. 🙂

In addition to the above feast, I also made some fried apples, which were THE BOMB.  Indeed.  And so simple.

Fried Apples


4-6 med Granny Smith apples, sliced

2 T butter, ghee, or coconut oil

2 T Maple syrup

1/2 tsp cinnamon

Melt fat in skillet, and add apples to med high heat.  Sear the apples, stirring occasionally.  Add cinnamon and maple syrup, stirring to coat.  Lower heat to med low. Allow the syrup to come to a bubble and thicken.  Serve warm as a side dish or over ice cream.

I will definitely be making this more often!


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