Camping and RV Recipe of the Week
Stovetop Pumpkin Pudding
No oven, no problem with this moist, satisfying fall treat.
2/3 cup brown sugar
2 tablespoons white sugar
1 ½ cups flour
½ teaspoon each salt and baking soda
2 teaspoons pumpkin pie spice
3/4 cup canned puree (not pumpkin pie flling)
½ cup milk soured with ½ teaspoon vinegar
Generously butter a heavy-bottom dutch oven, pot or skillet that has a good lid. Put dry ingredients in a clean bag and jostle gently to mix. Set aside. Whisk eggs, pumpkin and sour cream until well mixed. Stir in dry ingredients and put in the pan.
Cover tightly and set over low-medium burner or in well-started coals. In a 350 degree oven it takes about 60 minutes. On a camp stove or campfire, times will vary but don’t peek too often. When pudding is “set”, as for custard, remove from heat and let stand 1o-15 minutes. Then spoon into serving dishes. Serves 8.
Cook’s note: Pudding can also be steamed in a buttered mold for an hour in a pot or slow cooker.
Tips for the Camp Cook
* Add vitamins and cut carbs when you serve marinara sauce over wedges of steamed cabbage instead of spaghetti.
* Beer batter is good for more than fish. Try it on asparagus spears, whole green beans or red or green red pepper rings. Deep fry as usual. For dessert, dip banana and pineapple chunks in it.
* Stir a little white miso paste into corn chowder. Go by taste, starting with one teaspoon. Add a few drops of toasted sesame oil to complete the Asian persuasion.
* Mix 1 part bottled pesto with three parts soft butter. Chill and slice to put on sizzling hot fish or steak from the grill.
* Microwave popcorn costs three times more than packaged kernels and takes up ten times more space. For tips on getting the most nutrition into your emergency pantry at home and on the go, see Survival Food Handbook, a guide to stocking your camper with familiar, affordable supermarket staples for everyday camping or emergencies. http://amzn.to/1WdYqbe
Campground Potluck Recipe of the Week
It’s a perfect side dish with anything from the grill, from hamburgers to swordfish.
1 cup hot water
1 cup orange juice
1 cup pitted dried plums
1 cup golden raisins
1 cup dried cranberries
Put dried fruit in a stove-to-table or oven-to-table pan. Add 1 cup water and orange juice, mix well and set aside to soak 30 minutes.
2 boxes chicken stuffing mix
½ stick butter, cut up
Very hot water
Stir stuffing mix and butter bits into fruit and add hot water to the desired consistency. Cover and warm gently over very low heat to let stuffing mix hydrated and flavors blend. Serves 10.
snug in your bu
Freeze-Ahead Recipe of the Week
Peanut Butter Fudge
I never thought of freezing fudge until I saw this unusual recipe. Then I thought, why not?
There is nothing like a pan of fudge to brighten a rainy day when you’re shut in. Get out the backgammon board and fudge it!
3 cups sugar
1/4 cup cornstarch
½ teaspoon salt
1 teaspoon vinegar
1 cup evaporated milk
½ cup peanut butter
1 teaspoon each vanilla and rum extracts
2 tablespoons butter
½ cup chopped pecans or pecans (optional)
Generously butter an 8 X 8-inch aluminum foil pan. Mix dry ingredients in a saucepan. Put vinegar in milk to sour it.
Stir clabbered milk into dry ingredients and bring to a boil, stirring constantly. Count 4 minutes, 30 seconds at a gentle boil. Remove from heat and stir in peanut butter and butter.
Stir in extracts. Continue beating until it cools and thickens. Stir in nuts if using. Put in the pan and spread evenly. Cool completely, wrap and freeze. Thaw and cut in squares.