• 8 ounces of water
• Pinch of salt
1. Spoon the coffee in a filter, fold the filter in half, and run a needle and thread around the edges of the filter, sewing it together. Pull the string tight and tie it so that the filter becomes a coffee pouch.
2. Combine the water and salt in a saucepan and bring it to a boil. Drop the pouch in. Boil for 5 minutes, give or take 1 minute, depending on how strong you want your coffee.
Yields 1 cup.
All-in-One Breakfast Scramble
• Oil for skillet
• 1 pound sausage, crumbled (canned sausage also works well)
• 6 fresh or canned potatoes, cubed
• 12 eggs or the equivalent of reconstituted powdered eggs
• 1 teaspoon salt
• ½ teaspoon black pepper
• Any veggies you’d like, such as peppers, onions, etc.
1. Heat a Dutch oven or large greased iron skillet over medium fire. Add the sausage and cook until browned, then add the potatoes.
2. When the sausage is done, beat the eggs and add them to the sausage and potatoes. Toss in the salt and pepper, along with any vegetables. Cook, stirring every couple of minutes, until done.
Yields 6 servings.
Campfire Muffins
This is just a base recipe. You can make it just like it is, or feel free to add orange peel, bananas, blueberries, nuts, or anything else that you’d like to have in them.
• 2 cups all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 cup fresh milk or reconstituted powdered milk
• 2 eggs or the equivalent of reconstituted powdered eggs
• ¼ cup butter, melted
• ½ cup berries, fruits, nuts, or whatever else you want (optional)
1. Preheat a Dutch oven over medium fire.
2. Combine all the dry ingredients, then add the milk, eggs, and butter. Stir until moist, but don’t overstir, or your muffins will be tough. Add the fruit or other optional items, and fold into the batter.
3. Pour the batter into the Dutch oven, and cook covered for 15–20 minutes or until brown and a knife inserted in the center comes out clean.
4. Remove the Dutch oven from the heat. Allow to cool uncovered, then slice it into squares.
Yields about 8 servings.
Mixed Berry Crisp
• 4 cups canned or fresh berries
• ½ cup granulated sugar
• ½ cup all-purpose flour
• ½ cup rolled oats
• ½ cup packed brown sugar
• ½ cup butter, softened
1. Preheat a Dutch oven over medium fire.
2. Combine the fruit and sugar in a medium bowl.
3. In a separate bowl, combine the flour, oats, brown sugar, and butter until a crumble forms.
4. Mix fruit and sugar into the crumble, and spread in the bottom of a Dutch oven. Bake covered for 25 minutes or until the crumble is brown and the fruit is bubbly.
Yields about 6 servings.
Peach Cobbler
• 4 cups fresh or canned peaches
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 2 cups self-rising flour
• ¾ cup fresh milk or reconstituted powdered milk
• ½ teaspoon salt
1. Preheat a Dutch oven over medium fire.
2. Combine the peaches, sugar, cinnamon, and allspice in a medium bowl, and set aside.
3. In a separate bowl, mix together the flour, milk, and salt. It should be similar to the consistency of pancake batter. If not, add a bit more flour or milk as needed.
4. Put the peaches in a Dutch oven and drizzle the flour batter over it. Bake covered for 25–30 minutes or until the batter is golden brown on top.
Yields about 6 servings.
Campfire Blueberry Flapjacks
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1½ teaspoons baking soda
• 2 eggs or equivalent of reconstituted powdered eggs
• 1 tablespoon oil
• 1 cup milk, buttermilk, or reconstituted powdered milk
• ½ cup blueberries, fresh, canned, or reconstituted dried
• Oil for skillet
1. Combine the flour, salt, and baking soda in a medium bowl. Then mix in the eggs and oil. Stir just until combined; if you overstir, the flapjacks will be tough. Fold in the blueberries.
2. Pour by the quarter cup onto a hot, greased iron skillet or griddle over medium fire. Fry until the top is beginning to look dry and then flip, about 2 minutes. Brown the second side and remove from the heat. Repeat until the batter is gone.
Yields about 10 flapjacks.
Potato Cakes
• 2 cups leftover mashed potatoes, regular or instant
• 3 eggs or the equivalent of reconstituted powdered eggs
• ½ cup all-purpose flour
• ½ teaspoon salt
• Oil for skillet
1. Combine all the ingredients in a bowl.
2. Drop the mixture by quarter cups onto a hot greased skillet over medium fire. Brown on one side, about 2 minutes, and then flip and brown on the other side.
3. Serve with maple syrup or your choice of jam or jelly.
Yields about 6 cakes.
Campsite Hash Browns
• 2 cups fresh or canned shredded potatoes
• ½ cup onion
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon dried rosemary (optional)
• Oil for skillet
1. Mix all the ingredients together in a bowl, and preheat a greased iron skillet over medium fire.
2. Fry until brown and crispy, stirring occasionally, about 20 minutes.
Yields 4 servings.
Apple Fritters
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• 1 teaspoon ground allspice
• 2 eggs or the equivalent of reconstituted powdered eggs
• 1½ cups fresh milk or reconstituted powdered milk
• 1 cup oil or lard
• 1 cup powdered sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons fresh milk or reconstituted powdered milk
• 1 teaspoon orange zest (optional)
Fritters:
1. Combine the flour, baking powder, salt, sugar, and allspice in a bowl.
2. Add the eggs and milk, and stir until combined.
3. Preheat the oil in an iron skillet, and drop the batter by tablespoons into the oil. Fry until brown, turning as necessary. Remove from grease and drain on a towel.
Glaze:
1. Mix all the ingredients in a small bowl. Drizzle over the fritters and enjoy.