Campfire Goodness

Craig came home from his visit with Mike, Rachel, Skyler, Brooklynn, and Ryan. with a special surprise, blackberries!  It would have been better if it were grandchildren, but berries would have to do.  Blackberries are available for picking in parks and along roadsides.  Craig's carry-on luggage held the berry bounty. 

This past Friday we went to the ward's campout.  We made blackberry cobbler in our dutch oven.  It was YUMMY and many campers stopped by for a taste.  Here is our recipe:

Berry Cobbler

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Prepare at home and take in three separate Ziploc bags: 

Cobbler: Combine until butter is distributed and the mixture looks like coarse crumbs.

• 1 ½ cups all-purpose flour
• 1 Tablespoon baking powder
• 3 Tablespoons sugar
• ½ teaspoon salt
• 1/3 cup butter
• 5 Tablespoon instant dry milk powder

OR

• 2 cups baking mix (Bisquick)
• 4 tablespoons sugar

Berry mixture:

• 6 -8 cups of fresh or frozen berries (blueberries, blackberries, or triple berry mix are good choices)
• 3/4 cup sugar (less or more to taste, depends on how sweet the berries are and how sweet you would like your cobbler to be)
• Zest of 1lemon (about 1 teaspoon)
• Juice of 1 lemon (about 3 Tablespoons)
• ¼ teaspoon cinnamon
• 3 Tablespoons instant tapioca (best if you can whirl it in a spice grinder or blender to eliminate any chance of “fish eyes”)

Cinnamon Sugar mixture:

• 2 tablespoon sugar
• 1 teaspoon cinnamon

At the campsite:

• light 26 charcoal briquettes
• Empty berry mixture into a Dutch oven
• Pour 1 cup of water into the cobbler mixture, reseal the bag squish until the batter is just moistened. (If you want you can use 3/4 cup water and 1 egg)
• Drop batter in small mounds on top of berry mixture
• Sprinkle mounds with cinnamon sugar
• Cover with lid and place briquettes underneath (10) and on top (16) of the Dutch oven and bake for 35-45 minutes, until the top is browned.

Hummm, is it just desserts?

Miranda was in the mood for apple and cinnamon crepes and Abby wanted banana and Nutella - yummy.

We decided that half of the original recipe would be a good amount; you can have a snack, but not have more than you should (not could) eat. So this is the recipe in the suggested amount.

1/2 cup all-purpose flour

1 egg

1/4 cup milk

1/4 cup water

1/8 teaspoon salt

1 tablespoons butter, melted

·     In a large mixing bowl, whisk together the eggs, milk, water, salt and butter; gradually sift in the flour and beat until smooth.

·     Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

·     Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

This will make 6-8 small (6 inch) crepes.

Next time I think I will experiment with replacing some of the flour with cocoa powder!

Have Pumpkin? Add Chocolate!

Twenty-seven years ago this recipe found its way into my file from The Friend. It has been an annual fall favorite (and other times as well).

Pumpkin Chocolate Chip Cookies

1 cup sugar

1/2 cup salad oil

1 egg, beaten

1 cup canned pumpkin

1 teaspoon milk

1 teaspoon vanilla

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 small package (about 1 cup) semi-sweet chocolate chips

1. Mix sugar and oil together, then blend in egg, pumpkin, milk, and vanilla.

2. Sift flour with rest of dry ingredients and blend into pumpkin mixture. Stir in chocolate chips.

3. Drop by teaspoonfuls onto greased cookie sheet, and bake at 375° F (190° C) for about ten minutes.

Not for the Calorie Counter

Miranda just called from Lafayette, Indiana.  She and Abby are visiting with a the Hawards this weekend.  I guess a chocolate urge has surfaced; she asked for the recipe for another regional favorite, Derby Pie.  Of course, I really can't call it that because that is a copyrighted name.  So, she actually asked for the chocolate pecan pie recipe served at Derby time.  It is sweet, rich, and a real diet killer.  You gotta love it :)

Almost Derby Pie

Make sure you use a regular size pie crust; a deep-dish won’t work.   

Derby Pie is a copyrighted name (just like Oreos) from the Melrose Inn, near Louisville.

Preheat oven to 350°

Melt:

            ½ cup butter

Add:

1 cup sugar

½ cup flour

2 eggs

1 tsp. vanilla

Stir in:

¾ cup chopped pecans

¾ cup semi-sweet chocolate chips

Pour into an unbaked pie shell.  Bake for 30 to 40 minutes.