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Camping and RV
Recipe of the Week
Cooking for Two:
Raisin Bread Mini Loaves
Bake these loaves in camp or at home ahead of time. Because they’re baked in tin cans there’s just enough for two people per canful. The rest stay fresh and protected in your fridge, freezer or ice chest, and the empty cans can go into the recycle bin at the campground.
Note that this recipe is really, REALLY full of raisins, so it’s a nutritional plus and a whole meal for breakfast.
Start now to wash and set aside tin cans in size of the loaf you want. A 15-ounce can is about right for two medium servings. A family-size soup can makes a nice, round loaf for three or four. Bonus points if the cans open from both ends. This makes it easier to remove the bottom later and push out the loaf. Disposable foil mini-loaf pans can also be used.
16-ounce package of raisins
2 cups boiling water
4 cups flour
1 teaspoon salt
2 teaspoons baking soda
½ to 1 cup broken nuts (optional)
1 stick butter, softened
1 cup sugar
2 beaten eggs or equivalent
Pour boiling water over raisins and let stand several hours or all night. Do not drain. Put flour, salt and baking soda in a clean bag and jostle to mix well.
Set the oven to 350 degrees. Beat butter, sugar and eggs. Add flour mixture alternately with juice from the raisins until batter is well mixed. Fold in raisins (and nuts if using). Fill well-buttered cans 2/3 full and bake about 60 minutes or until loaves test done with a toothpick.
Cool thoroughly, wrap and keep cool. Makes 5 mini loaves.
Campground Potluck Recipe of the Week
Chunky Vegetable Tomato Sauce
When you have this homemade sauce on hand you can use it to make a side dish with pasta, rice or noodles. Or, add meat and make it a main dish.
2 slices bacon, finely chopped
2 medium onions, diced
Medium green pepper, seeded and diced
1 pint sliced mushrooms
3 ribs celery, diced
Large carrot, peeled ad
2 cans, 32-ounces each, diced tomatoes
2 cans, 6 ounces each, tomato paste
1 tablespoon each brown sugar and dried oregano
1 teaspoon each fennel seed, ground cinnamon, garlic powder, dried basil
1/3 cup dry red wine
In a large pot, cook bacon until it releases its fat. Stir in onions, green pepper and celery. When vegetables go limp, add remaining ingredients. Cover and cook over low heat, stirring occasionally, until it’s the desired thickness. Add salt and pepper to taste. Can be frozen in batches for up to 12 weeks.
Tips for the Camp Cook
* To make a saucy sauce for fish, stir a tablespoon of pickle relish and two tablespoons ketchup into a cup of mayonnaise OR
* Stir zest and juice from one small lemon into a cup of mayonnaise OR
* Stir a tablespoon of prepared horseradish into a cup of ketchup
* Save candle stubs to use as campfire starters.
* I keep a “peanut” lighter on my key chain. It's a lifesaver, candle lighter, lamp lighter, campfire starter. These are real lighters yet tiny enough to carry in a small pack. I also give them as gifts to campers. http://amzn.to/2y7LGLH
* Magnetic hooks can be used in so many places around the campsite. Add, move, remove as needed. http://amzn.to/2y6ipnv
* Use a squeeze bottle to dispense batter to make funnel cakes.
Every week at https://boatcook.blogspot.com. See Janet’s Pantry Recipe of the Week, made with ordinary shelf-stable ingredients from the supermarket. Furnish your RV pantry with stowable foods, then make delicious meals in emergencies.
The Only and Only Recipe
You’ll Ever Need for
No-Bake Fruit Cake
Forget everything you hate about fruitcake. This delicious cake is filled with good fruits and nuts and it keeps for weeks. It’s complete nutrition for everything from dessert to a trail snack to survival. It’s heavy enough to sink a battleship and it's so easy you’ll make it time and again, varying ingredients such as Craisins or snipped apricots for raisins or hazelnuts for walnuts. Add up to a half cup of brandy, rum or bourbon if you wish.
Start now to clean and save the kind of tin cans that can be opened from either end. Pack in the fruitcake as tight as possible, Later, remove the other end of can and push out the cake from the bottom. Cakes can also be made in any size of shape mold.
16-ounce package miniature marshmallows
16-ounce package broken walnuts
16-ounce package broken pecans
2 cups chopped, well-drained maraschino cherries
1 cup raisins
14-ounce package shredded coconut
16-ounce package graham crackers, crushed to crumbs
14-ounce can sweetened condensed milk
Mix all dry ingredients, drizzle with condensed milk (and liquor if using) and keep stirring until well mixed and evenly moistened. Mixture will be very heavy and sticky. Pack very VERY tightly into lightly buttered tin cans. Chill at least overnight and up to six weeks. Keep cool. To serve, remove from cans and slice with a sawtooth knife. Makes about 7 pounds of cake.
Cook’s note: One way to tamp tightly into the cans or mold is to use the flat bottom of a glass. If cakes are difficult to remove, wring out a towel in hot water and wrap can for 1 minute. Then try again.