Friday, January 08, 2021

Camping, RV,. Motorhome Eats for Winter or Summer

Blog copyright janet groene 2021. All rights reserved. To donate $5 a year as a voluntary subscription, use Paypal to janetgroene at yahoo.com. Thank you.

 




 

Campground Eating Can't Be Beat 


    Are you camping the Sunbelt, winter camping in a snowy setting or are you just hunkered down until springtime? Whether you’re camp cooking now or rehearsing recipes for next season, give these recipes a try.

CAMPING AND RV RECIPE OF THE WEEK
Sin-a-Minute Cinnamon Rolls
    See below for instructions on baking these sinfully sweet, buttery, saucy, soupy  rolls with or without an oven. If you’re good with solar cooking, it’s ideal for these rolls too.

 

10-count can  refrigerator cinnamon rolls
5-count can   refrigerator cinnamon rolls
14-ounce can sweetened condensed milk
2 cups light cream
½ cup sugar
2 tablespoons butter
1 teaspoon vanilla extract
    
Oven method:
Heat the oven to 350 degrees. Arrange cinnamon rolls in a heavily buttered pan, touching but not overlapping. . (You may need two pans.) Bring remaining ingredients to a boil to dissolve sugar, then pour over rolls. Bake about 40 minutes until rolls are golden brown. Serve rolls with sauce. Makes 15. 

No oven method: Arrange rolls in a single layer in a greased heavy skillet(s) or dutch oven.  Cover and cook 5 minutes nestled in well-started coals or over medium camp stove heat. Pour hot sauce over rolls, cover and cook until rolls are puffy, firm and no longer doughy in the middle. The sauce turns golden but probably won't get brown. Remove rolls. Smother with  sauce.
Cook’s note: If rolls come with frosting packs reserve them for another use.  They're good on plain cookies or graham crackers.  


Tips for the Camp Cook

    * Make “stained glass” pancakes. Cut small gum drops in half and stir into pancake batter at the rate of 1 cup gumdrops for 3 to 4 cups batter.

    * Is full-time RV travel on your bucket list? Based on my ten happily homeless years on the go, here’s Living Aboard Your RV, 4th Edition, with tips on how to get started, how to love life on the go how to ease out when and if the time comes. Kindle or paperback.  https://amzn.to/3kncznw

    * Serve stew or chili under a blanket. When it’s done, whisk a cup of milk,  a cup of mayonnaise and cup of self-rising flour and pour slowly over hot, simmering stew. Cover and cook until “blanket" is firm.

    * Dip chicken tenders in a saucer of hot sauce, then in crushed and finely chopped French-fried onion rings. Bake at 450 degrees.


FREEZE AHEAD RECIPE OF THE WEEK
Breakfast Bombshells


   Serve these nutrition-packed  breakfast muffins with a mug of hot coffee or cocoa and eat by the campfire, in the RV, in a tent, on the trail. Make these sturdy muffins by the dozens. They keep and carry  well. This recipe makes one dozen and is easily multiplied.



 

In a bowl, mash with a potato masher or electric mixer:

2 ripe bananas
1 cup brown sugar
1/3 cup any pureed  or fine-mashed fruit or vegetable such as applesauce, pumpkin or baby food
1 teaspoon each vanilla and almond flavoring
1 egg

In a clean bag, mix:
1 cup each flour and rolled oats
1 teaspoon each salt, baking soda and pumpkin spice or apple pie spice
2 teaspoon baking powder

Fold in:
1 cup diced, drained blueberries, guava, peach, strawberries, pineapple or mango

1 cup broken nuts (optional)

    Mash wet ingredients thoroughly and dump in dry ingredients. Mix well and fold in fruit and nuts. Spoon into prepared muffin cups and bake about 18 minutes at 350 degrees. Remove from pans to cool completely and wrap individually, then bag and freeze.
    Cook’s note: if you bake these muffins in disposable foil tins, it’s still a good idea to remove them for cooling,.  Then, if you like,  return to the tin to wrap and freeze.

See more of Janet Groene’s galley-tested recipes at
http://www.BoatCook.blogspot.com

 
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Black Forest Streu
sel Pies



3 store-bought graham cracker or vanilla wafer crusts

8-serving package instant chocolate pudding mix
3 1/2 cups whole milk or light cream
1 can cherry pie filling
About ½ cup sliced almonds

    Chill two of the pie crusts. Chop or crumble the third crust. Set crumbs aside.

      Whisk milk or cream with pudding mix and put in the two pie crusts. Let set, then carefully spoon  cherry pie filling over pies. Sprinkle with reserved crust crumbs to taste (you may not need them all)  and scatter with sliced almonds. Chill. Serves 12 to 16.  This is good alone, or spritz it with whipped cream.



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