1 c. sourdough starter
1 1/2 c. flour
1/2 c. brown sugar
1/2 c. sugar
2 tsp. cinnamon
1/2 c. cooking oil
2 cans cherry pie filling
Mix starter, flour, sugars, cinnamon and oil in a bowl.
Place cherry filling in bottom of Dutch oven; then spread the bowl of mix on
top. Bake 25 to 30 minutes in covered oven. Serves 8. --VARIATIONS:--
1. Use blueberry filling instead of cherry filling. 2.
Add 1 cup of raisins with the fruit filling. 3. Add 1/2 cup of chopped
pecans.
------------------------
683993 -- PARCHED PEANUTS
1 to 2 lbs. peanuts in shells
Place 1 to 2 pounds of unshelled peanuts in Dutch oven.
Cover with lid and bake about 40 to 50 minutes. During baking, occasionally
stir peanuts to heat the whole batch evenly; test for doneness during the
baking. Serve while warm.
684020 -- HELMETS
1 can refrigerator biscuits
Any flavor pudding or pie filling
Whipped cream
Special Equipment: Prepare "helmet makers" ahead
of time. Cut a 2" dowel into 3" lengths. Sand cut edge smooth.
Drill hole in one end to fit over the end of a skewer or a wire coat hanger.
Lightly oil solid end of helmet maker. Flatten and stretch one biscuit over
the end, forming a cup. Try to keep the biscuit thickness as even as
possible. Attach skewer or coat hanger and hold over open fire. Cook,
rotating to cook evenly until lightly browned and will slip off the dowel
easily. Fill the center with your favorite flavor filling and top with whipped
cream.
684021 -- CHOCOLATE PIZZA
1 or 2 cans Pillsbury sugar cookie
dough
1 (12 oz.) bag chocolate chips
1 bag mini marshmallows
1 sm. bag chopped walnuts
1 sm. bag coconut
Special Equipment: box oven
Start 7 coals in bottom of a box oven (350 degrees).
Spread sugar cookie dough evenly to edges of pan. Top with remaining
ingredients. Check coals to make sure they're all going well. Spread out in
pie pan. Place "pizza" in oven and shut door. Cook, checking
periodically until chocolate has melted and crust is lightly browned. Be
careful not to burn! Cool slightly, slice up and serve.
------------------------
684022 -- BANANA BOATS
1 banana
Chocolate chips
Mini marshmallows
Aluminum foil
Carefully peel about 7/8 of the way down, inside curve of
banana peel. Do not entirely remove! With a knife, cut a wedge out of the
length of the banana, leaving a "boat" to fill. Fill with chocolate
chips and marshmallows. Replace peel. Wrap in foil. Place directly on top of
hot coals in the fire ring or sheepherders stove until chocolate chips and
marshmallows are melted, about 15 minutes. Eat with a spoon.
------------------------
684023 -- BAKED APPLES
1 apple per person
Raisins
Walnuts
Brown sugar
Cinnamon
Margarine
Core apple, place on doubled aluminum foil. Fill with
remaining ingredients. Wrap tightly. Place on hot coals. Cook about 1/2
hour.
------------------------
684024 -- GORP
--GORP #1:--
Peanuts
Cashews
Coconut
Sunflower seeds
Raisins
Dried apricot pieces
--GORP #2:--
Peanuts
Corn nuts
Peanut M & M's
Plain M & M's
Mix ingredients in equal amounts. Store in zip-lock bags.
(Alter ingredients as personal preference dictates.)
------------------------
684027 -- BAKED APPLES
4 apples
1 c. brown sugar
1 tsp. cinnamon
Core apples and peel about 1/3 down. Place apple on a
square of foil. Mix cinnamon and sugar. Place in center of of apple. Bring
foil up around sides and twist top. Cook slowly in Dutch oven or on coals for
45 to 60 minutes.
------------------------
684028 -- BANANA BOATS
1 banana per person
Miniature marshmallows
Chocolate chips
Cut strip on inside curve of banana peel. Scoop out some
banana and add marshmallows and chocolate chips. Replace peeling. Wrap in
foil and bake on coals for 10 minutes. Janae and Jessica's Mom
684031 -- CAKE COOKED IN AN ORANGE
1 white or yellow cake mix
10 to 12 oranges
Mix cake mix according to package directions. Slice off
1/3 down from top of oranges. Spoon fruit out of bottom 2/3 of oranges,
leaving an empty shell. Fill the hollow shell 1/2 full with cake batter. Place
lid back on orange. Wrap orange in 6x6" piece of foil. Place in coals 10
to 15 minutes. Yields 10 to 12 servings.
684042 -- PEACH YUMS
Peach half (fresh or canned)
Large marshmallow
Heavy duty foil
Place peach half on center of piece of foil. Put
marshmallow in center of peach. Fold and wrap foil around peach making a tight
seal. Bake on grill over coals or low fryer 5 to 10 minutes, turning once.
Serve hot. Eat out of foil with spoon.
------------------------
684043 -- TIN CAN CAKE
1 can any fruit pie filling
1 pkg. cake mix
1 (#10) tin can
Empty pie filling into can. Prepare cake mix as directed
on package. Pour over fruit. Cover can tightly with foil. Place in hot
coals. Test for doneness in usual manner.
------------------------
684044 -- DOUGHNUT DELIGHTS
Plain doughnuts
Jelly or marmalade
Cut doughnuts in half. Spread with jelly or marmalade.
Place on grill over coals until hot, about 10 minutes.
684055 -- HOBO POPCORN
1 tsp. oil
1 tbsp. popcorn
Foil
Long stick
String
In the center of a 6" foil square, put the oil and
popcorn. Bring corners of foil together to form a pouch. Seal edges by
folding, leave room for the corn to pop. Tie pouch to a long stick and hold
pouch over hot coals. Shake constantly until all corn is popped. Season with
butter and salt.
684059 -- ANTS ON A HILL
1 med. - lg. apple per 2 people
1 qt. chilled water with juice of 2-3
lemons
1 paper towel per girl
1 tbsp. peanut butter per girl
8-10 raisins per girl (optional)
Cut apples in fourths. Remove core. Soak in water and
lemon juice so apples won't turn brown. Allow them to soak 2 to 3 minutes.
Dry off with paper towel. Let girl apply peanut butter, then raisins to
wedge. If the girl doesn't like raisins, it's okay, she just eats the peanut
butter "hill".
684060 -- BANANA BOATS
Bananas
Milk chocolate chips
Miniature marshmallows
Nuts
Cut lengthwise a diamond shaped wedge from a banana. Strip
back the peeling but don't remove it. Fill the cavity in the banana with a
mixture of milk chocolate chips, mini marshmallows and nuts. Replace the
banana peeling. Wrap it securely in foil and place it in the coals for about
10 minutes so the chocolate melts and the marshmallows puff up. Unwrap and
enjoy. Variations: Replace chocolate chips with any other flavor of chips
such as butterscotch or peanut butter or use butter brickle.
------------------------
684061 -- CAMP PUDDING
Any flavor instant pudding mix
Milk
Ziplock bag (1 gallon size)
Ice cream cones
Put pudding mix and milk directed on package in ziplock
bag. Seal bag and "depress" to get out excess air. Have group sit
in circle and pass bag around getting each person to squeeze the bag about 30
seconds. After 10 minutes, open one corner of the bag and squeeze into ice
cream cones.
------------------------
684062 -- TIN CAN ICE CREAM
3 3/4 oz. pkg. instant pudding mix
2 (6 oz.) or 1 (13 oz.) can
evaporated milk
Milk
1 (1 lb.) coffee can
1 (3 lb.) or No. 10 can
Crushed ice
Place pudding mix and evaporated milk in a clean one pound
coffee can. Add enough regular milk to fill the can three quarters full. Mix
well. Cover with plastic lid. Tape on lid securely with duct tape so can is
air tight. Place the 1 pound can in a 3 pound or a No. 10 can. Add layers
of crushed ice and rock salt around the smaller can until it is surrounded by
ice and salt on all sides. Put lid on larger can. Tape with duct tape. Roll
the can back and forth on a table or the ground for 20 to 25 minutes. The kids
can form two lines to do this, rolling it back and forth to each other.
Carefully untape the large can and remove smaller one to check ice cream. Wipe
off all salt before removing lid from smaller can. Scrape ice cream from
insides of can. Put lid back, tape securely. Place smaller can in large can,
add more ice and salt. Tape lid on can, continue rolling, approximately 10
minutes. By then, ice cream should be ready to eat.
------------------------
684063 -- WALKY TALKIES
Peanut butter
Lettuce
Bananas
1. Take a piece of lettuce and lay it out like a piece of
paper. 2. Spread peanut butter on the piece of lettuce. 3. Put banana in the
middle and wrap with lettuce.
684069 -- GORP
Cheerios (any flavor) or popcorn
M&M's chocolate candies
Reeses pieces
Dried fruits
Nuts (peanuts, pecans, etc.)
Put all ingredients in large container and blend. Store in
air tight container or ziplock.
684094 -- CAMPER'S HOT CHOCOLATE MIX
1 (8 qt.) box nonfat dry milk
6 oz. jar powdered non-dairy creamer
1 lb. powdered sugar, sifted
16 oz. can pre-sweetened cocoa powder
Combine all ingredients thoroughly. Store in tightly
covered container. For each serving, combine: 3/4 c. hot water
1/4 c. hot chocolate mix
Makes 15 cups chocolate mix.
------------------------
684161 -- CAMPERS' COCOA
1 (8 qt.) pkg. powdered milk
1 (1 pt.) pkg. non-dairy coffee
creamer
1 (2 lb.) box instant cocoa
1 c. sugar
1/2 c. malted milk powder
Mix all together and store in a tightly-covered container.
To serve mix 1/4 to 1/2 cup mix with hot water for 1 cup cocoa.
------------------------
------------------------
684204 -- CAMPER'S COCOA MIX
1 (8 qt.) box Carnation dry milk
1 (6 oz.) jar creamer
1 1/2 lb. Nestle's Quick
2 c. powdered sugar
Blend thoroughly in large container. Place 1/3 cup mix in
mug, add hot water and stir. Tastes just like "made from scratch"
without the mess.
------------------------
684224 -- CAMPER'S COCOA
1 qt. box powdered milk
8 oz. Coffee mate
16 oz. Nestle's Quick powdered
chocolate
1 c. sugar
Mix together and store in airtight container. Use 1/3 cup
mixture to 1 cup boiling water.
------------------------
------------------------
684278 -- TRAIL SIDE COOKIES
1 3/4 c. flour
1 tsp. soda
1/2 tsp. salt
1/2 c. shortening
1/2 c. peanut butter
1 c. white sugar
1 c. brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 1/2 c. oatmeal
1/2 c. raisins
1/2 c. chocolate chips
Mix and bake at 350 degrees for 10 to 12 minutes.
------------------------
684279 -- TRAILSIDE OATMEAL COOKIES
1/2 c. butter or margarine
1/2 c. creamy or chunk style peanut
butter
1 c. granulated sugar
1 c. firmly packed brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. soda
1/2 tsp. salt
2 1/2 c. uncooked oatmeal
1/2 c. semi-sweet chocolate pieces
1/2 c. raisins
Beat butter, peanut butter and sugar together until
creamy. Blend in eggs, milk and vanilla. Sift together flour, soda and salt.
Add to creamed mixture; blend well. Stir in oats, chocolate pieces and
raisins. Drop by tablespoonfuls onto ungreased cookie sheets. Bake in
preheated 350 degree oven at 15 minutes. Makes 3 1/2 dozen.
------------------------
684280 -- PICNIC OR DESSERT CAKE
Mix and beat as any cake mix: 1 pkg. instant chocolate
pudding 2 c. milk 3 egg whites Pour cake batter in a greased 9 x 13 inch
pan. Sprinkle 3/4 cup chocolate chips and 3/4 cup chopped walnuts over
batter. Bake 30 minutes or more at 350 degrees. Serve as is, or white
powdered sugar icing may be drizzled over the top, or serve with whipped cream
or topping. Serves 15 or more.
------------------------
684281 -- PICNIC PERFECT CHOCOLATE CAKE
2 c. flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. cocoa
2 c. sugar
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla
Mix dry ingredients together. Add oil, hot coffee and
milk. Mix with batter. Add egg and vanilla. Beat more. Pour into greased
and floured cake pan at 325 degrees for 25-30 minutes. A family recipe, never
spoils. Jim says "older the better".
------------------------
684282 -- PICNIC BROWNIES
1 c. margarine, melted
6 oz. unsweetened chocolate squares
(6 square)
2 2/3 c. sugar
4 eggs
1 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 c. oatmeal
2 c. chopped nuts
1 c. mini marshmallows
2 tsp. vanilla
Melt margarine and chocolate over low heat, stirring
often. Remove from heat and stir in sugar. Beat in eggs one at a time,
blending well. Sift together flour, baking powder, and salt; add to chocolate
mix. Stir in remaining ingredients. Bake at 350 degrees for 20-25 minutes.
------------------------
684283 -- NUTTY GRAHAM PICNIC CAKE
2 c. all-purpose flour
1 c. (14 sq.) graham cracker crumbs
1 c. firmly packed brown sugar
1/2 c. sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon
1 c. margarine, softened
1 c. orange juice
1 tbsp. grated orange peel
3 eggs
1 c. chopped nuts
Heat oven to 350 degrees. Using 1 tablespoon solid
shortening, generously grease and flour 12 cup fluted tube pan or 10 inch tube
pan. Lightly spoon flour into measuring cup; level off. In large bowl,
combine all cake ingredients except nuts and beat 3 minutes at medium speed.
Stir in nuts. Pour into prepared pan. Bake at 350 degrees for 45 to 50
minutes or until toothpick in center comes out clean. Cool completely.GLAZE:
2 tbsp. brown sugar
5 tsp. milk
1 tbsp. butter
3/4 c. powdered sugar
1/4 c. nuts
In small saucepan heat brown sugar, milk and butter until
melted. Remove from heat. Add powdered sugar; blend until smooth. Drizzle
over cake and sprinkle with nuts.
------------------------
684284 -- CHOCOLATE MINT PICNIC SQUARES
1 c. sugar
4 eggs, beaten
1 tsp. vanilla
1/2 c. butter
1 c. flour
1 (16 oz.) can chocolate syrup
2 c. powdered sugar
1/2 c. butter
2 tbsp. creme de menthe
6 oz. chocolate chips
6 tbsp. butter
Mix first 6 ingredients and pour into a greased 9 x 13
inch pan. Bake at 350 degrees for 30 minutes. Cool in pan. Mix next 3
ingredients together and spread over brownie layer. Melt chocolate chips and
butter together. Mix and let cool slightly. Spread over mint layer. Chill for
a few minutes and cut into squares. Best if served chilled.
------------------------
684285 -- PICNIC SPICE CAKE
Sift together into bowl: 1 1/3 c. sugar 3 1/2 tsp. baking
powder 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. cloves Add: 1 c.
milk 1 tsp. vanilla Beat 2 minutes. Add 2 large eggs. Beat 2 minutes more.
Bake at 350 degrees.
------------------------
684286 -- CAMP TRAIL BROWNIES
1 c. margarine
3 tbsp. cocoa + 1 tbsp. oil
2 2/3 c. sugar
4 eggs
1 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 c. oatmeal
2 tsp. vanilla
Nuts (optional)
Melt margarine and mix with sugar and chocolate mixture.
Beat in eggs. Add dry ingredients and vanilla. Mix well. Bake in greased 9 x
13-inch pan at 350 degrees for 25-30 minutes. Cut into squares.
------------------------
------------------------
684297 -- CAMPERS INSTANT COCOA
8 qts. powdered milk
16 oz. Quik
8 oz. Cremora
1 c. powdered sugar
Mix well and store in canister. Use 1/3 cup dry mix in
cup with hot water.
684358 -- PEMMICAN
1/4 lb. dried beef
4 tbsp. melted butter
1/4 c. sugar
1/2 c. raisins
Tear or cut dried beef into tiny pieces. Mix melted butter
and sugar. Combine beef with butter and sugar. Add raisins and form into bars.
Freeze.
------------------------
684363 -- PICNIC CAKE
1 1/2 c. flour
1 c. sugar
2 tsp. baking powder
Pinch of salt
Sift all ingredients together into a bowl. Beat 2 eggs in
a cup and fill it with milk. Add 5 tablespoons melted butter to dry
ingredients. Beat the batter smooth. Bake in moderate oven at 350 degrees for
35 minutes. Good used for strawberry short cake. Split in two and add berries
inside.
------------------------
684364 -- TRAIL SNACK BARS
1/4 c. margarine
30 reg. marshmallows
3 c. toasted oat cereal
2 c. granola
1 c. raisins
Melt margarine in 3 quart saucepan over low heat. Add
marshmallows, stirring until melted and well blended. Add remaining
ingredients, stirring until well coated. Press into greased 13 x 9 inch baking
pan. Cool. Cut into bars. Approximately 2 dozen. Variation: Omit granola
and increase toasted oat cereal to 5 cups.
------------------------
684365 -- CAMPERS' COOKIES
2 c. all purpose flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. margarine
1 c. white sugar
1 c. light brown sugar
2 eggs
1 tsp. vanilla
2 c. Quaker Old Fashioned Oatmeal
1 (6 oz.) pkg. semi sweet chocolate
pieces
1 c. finely chopped nuts
Sift the dry ingredients together and set aside. Blend
the margarine and sugars. Add eggs and beat. Add the flour mixture and mix
well. Add vanilla, rolled oats, chocolate (optional) and nuts. Drop by
teaspoonfuls onto greased cookie sheet. With a wet teaspoon flatten cookies
just a wee bit. Bake at 350 degrees for 15 minutes. Yield: about 5 dozen
cookies.
------------------------
------------------------
684368 -- TRAILAIDE OATMEAL COOKIES
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or margarine, softened
1/2 c. chunky peanut butter
1 c. sugar
1 c. packed brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 1/2 c. uncooked oats
1/2 c. semi sweet chocolate chips
1/2 c. raisins
1. Stir flour, baking soda and salt together; set aside.
2. In a large bowl, beat butter, peanut butter and both sugars until creamy.
3. Beat in eggs, milk and vanilla. 4. Stir in the flour mixture. 5. Stir in
oats, chocolate chips and raisins. 6. Drop rounded tablespoonfuls 3"
apart on ungreased cookie sheets. 7. Bake in preheated oven at 350 degrees for
about 15 minutes or until lightly browned. 8. Place on rack to cool. Makes
about 3 1/2 dozen cookies.
------------------------
684369 -- TRAILMIX COOKIES
1 1/2 c. honey
1 1/2 c. oil
2 eggs, beaten
2 c. white flour
2 c. whole wheat flour
2 tsp. salt
2 tbsp. cinnamon
1 tsp. baking soda
4 c. rolled oats
5 tsp. vanilla
1 1/2 c. chopped nuts
1 c. coconut
1 c. raisins
1 c. chopped dates
1 3/4 c. chocolate chips
Blend in large bowl honey, oil and eggs. Sift flours,
salt, cinnamon and baking soda. Add to honey mixture. Stir in rolled oats,
vanilla, nuts, coconut, raisins, dates and chocolate chips. Drop by large
spoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for 15 to 20
minutes. Makes 4 dozen.
------------------------
684370 -- TRAILSIDE OATMEAL COOKIES
1 c. sugar
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/4 c. milk
1 tsp. vanilla
1 stick margarine
1 3/4 c. flour
1 tsp. soda
1/2 tsp. salt
2 1/2 c. oats
1 c. chocolate chips
Combine first 7 ingredients. Mix until creamy. Add
remaining dry ingredients. Drop by teaspoonfuls on greased cookie sheets.
Bake at 350 degrees for 12 to 15 minutes.
------------------------
684371 -- RHUBARB PICNIC CAKE
1 1/2 c. brown sugar
1/2 c. shortening
1 egg
1/2 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
2 c. flour
1 c. sour milk
2 c. rhubarb, chopped
1 tsp. vanilla
1 tsp. grated orange peel
Cream together sugar and shortening. Beat in egg. Stir
dry ingredients together. Add alternately with sour milk. Blend in vanilla,
orange rind, and rhubarb. Pour into greased pan and sprinkle on topping. Bake
at 350 degrees for 35 minutes. Sprinkle on top of cake: 1/4 cup sugar, 1/4
cup almonds, and 1 teaspoon cinnamon.
------------------------
684372 -- PICNIC PERFECT CHOCOLATE CAKE
2 c. flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. cocoa
2 c. sugar
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla
Sift dry ingredients together. Add oil, hot coffee and
milk. Mix at medium speed for 2 minutes. Add eggs and vanilla. Beat 2
minutes more. Pour into greased and floured 13"x9" pan. Bake at 325
degrees for 30 minutes.FROSTING:
2 (3 oz.) pkgs. cream cheese
4 tsp. milk
Dash salt
1 1/2 tsp. vanilla
1 lb. confectioners' sugar
Combine cheese and milk, beat and add salt, vanilla and
sugar. Beat together. Frost cooled cake.
------------------------
684373 -- TRAILSIDE OATMEAL TREATS
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. margarine, softened
1/2 c. peanut butter
2 1/2 c. quick oats
1 c. sugar
1 c. brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
1/2 c. chocolate chips & raisins
Cream butter, sugars, eggs, milk and vanilla. Add flour,
baking soda and salt. Drop by tablespoons on ungreased baking sheet. Bake at
350 degrees for about 15 minutes.
------------------------
684374 -- CHOCOLATE PICNIC CAKE
2 c. sugar
2 c. flour
Put in a bowl and set aside. 1 c. water 1 stick margarine
1/2 c. Crisco Put in a pan over low flame and bring to a boil while
stirring. Let cool slightly then pour over flour mixture and mix well. 2 eggs
1 tsp. soda 1 tsp. vanilla Add to the above and mix well. Pour in greased
and floured large jelly roll pan. Bake at 400 degrees about 18 minutes until
done. Put icing on cake while hot.ICING:
1 stick margarine
4 tbsp. cocoa
6 tbsp. milk
Put in pan over low heat. Stir until margarine melts.
Add: 1 tsp. vanilla 1 c. chopped nuts Mix well.
------------------------
684375 -- CHOCOLATE CHIP PICNIC BARS
2/3 c. shortening
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
3/4 tsp. baking soda
1 c. flour
6 oz. chocolate chips
1 c. oats
1/2 c. nuts (optional)
Cream shortening and sugars. Add eggs and vanilla. Combine
well. Stir in flour and baking soda. Add oats, chips and nuts, if desired.
Put in 9x13 inch greased pan. Bake at 350 degrees for 25 minutes.
------------------------
684376 -- CAMPERS GORP COOKIES
1/2 c. sugar
1/2 c. brown sugar
1/2 c. shortening
1 egg
1 tsp. vanilla
1 1/4 c. Bisquick
1 c. quick cooking oats
1/3 c. chopped nuts
1/4 c. semi-sweet chocolate chips
1/4 c. raisins
375 degree oven. Mix sugars, shortening, egg and
vanilla. Stir in remaining ingredients. (Dough will be stiff.) Drop by
rounded teaspoonsful onto ungreased cookie sheet. Bake until set but not hard,
about 12 minutes. Cool about 3 minutes before removing from cookie sheet.
About 4 dozen cookies.
------------------------
684377 -- CHOCOLATE PICNIC CAKE
Bring to boil: 1/2 c. Wesson oil 6 tbsp. cocoa 1 c.
water Pour over: 2 c. plain flour, sifted 1/2 tsp. salt Mix well. Then
add: 1 tsp. soda 1 tsp. vanilla 2 well beaten eggs Beat well. Batter will be
thin. Pour into greased, floured 13 x 9 pan and bake at 350 degrees for 30
minutes.
------------------------
684378 -- CAMPER'S COFFEECAKE
2 cans crescent rolls
21 oz. fruit pie filling
1/8 to 1/4 tsp. almond extract
ICING:
Confectioners' sugar
Milk
2 tbsp. butter
2 capfuls vanilla
Preheat oven to 350 degrees. Press 1 can of crescent
rolls on the bottom of an ungreased 9x13 inch cookie sheet. Mix almond extract
with the fruit filling. Spread the other can of crescent rolls over the top.
Bake 30 minutes. You need to stretch the top layer on another surface. Make
simple icing and ice while coffeecake is still hot.
------------------------
684379 -- PICNIC CAKE
Cream 1/2 cup butter or margarine with 1 1/2 cups light
brown sugar. Cream well enough to use as spread if called on for that. Add two
whole eggs and beat. Mix 2 1/2 cups flour, 3 teaspoons baking powder and 1/2
teaspoon salt. Add to batter alternately with 1 cup milk and 1 teaspoon
vanilla, beating smooth after each addition. Pour into greased and floured 9
inch pan.TOPPING:
Cut 10 or 12 marshmallows in half and place on top of
batter, round side up. Chop 1/2 cup pecans and mix with 1/2 cup brown sugar
and sprinkle over top of cake. Bake in moderate 350 degree oven for 50 minute.
If baked in ovenproof glass dish bake at 325 degrees.
------------------------
684380 -- PICNIC CAKE
1 c. chopped dates
1 1/2 c. boiling water
1 tsp. soda
1 c. sugar
3/4 c. shortening
1/2 tsp. salt
2 eggs
1 tsp. vanilla
1 3/4 c. flour
1 tsp. cinnamon
1 c. brown sugar
1/2 c. chopped nuts
1 c. chopped chips
Mix together chopped dates, boiling water and soda. Let
cool. Add 1 cup sugar, shortening, salt, eggs, vanilla, flour and cinnamon.
Mix well. Grease and flour the bottom of a 9 x 13 inch baking pan. Pour cake
batter into pan. Sprinkle with brown sugar, chopped nuts and chocolate chips.
Bake at 350 degrees for 40 minutes.
------------------------
684381 -- PICNIC CAKE
2 1/4 c. flour
1/2 tsp. salt
2 tsp. soda
1 c. brown sugar
2 eggs
1/4 c. margarine
1 tsp. cinnamon
16 oz. can fruit cocktail with syrup
3/4 c. chocolate chips
3/4 c. chopped walnuts or slivered
almonds
Combine all except chips and nuts. Beat 2 minutes at
medium speed. Pour into greased and floured 9x13 pan. Sprinkle chips and nuts
over top. Bake at 350 degrees for 35-40 minutes.
------------------------
684382 -- PICNIC DATE CAKE
1 c. dates
1 1/4 c. boiling water
1 tsp. soda
3/4 c. shortening
1 c. sugar
2 eggs
1 1/2 c. flour
2 tbsp. cocoa
1/4 tsp. salt
TOPPING:
1/2 c. brown sugar
1 c. chocolate chips
1 c. chopped nuts
Combine dates, boiling water and soda. Set aside to
cool. Combine sugar, shortening and eggs. Beat until light and fluffy.
Combine flour, cocoa and salt and add to sugar/egg/shortening mixture. Stir to
combine. Beat in date mixture. Spread in a greased and floured 9x13 pan.
Sprinkle with the topping mixture. Bake at 350 degrees for 55 to 60 minutes.
------------------------
684383 -- OATMEAL PICNIC CAKE
1 1/4 c. boiling water
1 c. quick rolled oats
1/2 c. margarine or butter, softened
1 c. granulated sugar
1/2 c. brown sugar
2 eggs
1/4 c. frozen orange juice
concentrate, thawed, undiluted
1 tsp. vanilla
1 3/4 c. flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
Nut topping (recipe follows)
In small bowl, pour water over oats; set aside. Cream
butter with sugars until fluffy. Beat in eggs one at a time, beating well
after each. Beat in orange concentrate and vanilla. Stir together flour,
baking powder, soda, salt, and cinnamon. Blend into creamed mixture
alternately with oats. Turn into greased 13 x 9 inch pan. Bake in preheated
350 degree oven for 40 minutes or until cake springs back when pressed
lightly. Cool on rack. Spread with nut topping. Place under boiler 1 minute
or until golden. Serves 12.NUT TOPPING:
In saucepan, combine 1/2 cup packed brown sugar, 1/4 cup
butter, 2 tablespoons orange juice concentrate, undiluted. Stirring, bring to
a boil, cook 1 minute. Remove from heat. Stir in 1 cup flaked coconut and 1/2
cup chopped walnuts.
------------------------
684384 -- BROWN RAISIN PICNIC CAKE
2 c. raisins
2 c. water
1 1/2 c. sugar
1/2 c. butter
1/2 c. cold Crisco
2 eggs, well beaten
2 1/2 c. flour
1 tsp. soda
1 tsp. cinnamon
Boil raisins with the water a few minutes. Let cool. Mix
the sugar, butter and cold Crisco; add beaten eggs and then the dry
ingredients. Mix raisins in last. Bake in 9x13 pan at 350 degrees for 30-35
minutes. Frost with caramel frosting.CARAMEL FROSTING:
1/2 c. butter
1 c. brown sugar
1/4 c. milk
2 c. sifted powdered sugar
1 tsp. vanilla
Bring butter, brown sugar, and milk to a boil. Boil 3
minutes. Remove from heat. Add powdered sugar and vanilla and beat until
smooth. Spread on cake and sprinkle with nuts.
------------------------
684385 -- CAMPERS CHOCOLATE CHIPS CAKE
1/3 c. oil
2 oz. semi-sweet chocolate bars (2
bars melted)
1 egg
1 c. sugar
1 1/4 c. flour
1/2 tsp. soda
1/2 tsp. salt
1/2 tbsp. vanilla
3/4 c. water
Mix with a fork in pan. Sprinkle 1/2 package miniature
chocolate chips on top. Add nuts, if desired. Bake in 9-inch pan at 350
degrees for 30 minutes.
------------------------
684386 -- PICNIC GOODIES
1 box instant pistachio pudding mix
(dry)
2 pkgs. Jiffy white cake mix (dry)
1/2 c. oil
1/2 c. chocolate chips
2 eggs
Nuts
Combine all ingredients. Roll into small balls. Place on
cookie sheet. They flatten out so leave space between. Bake 350 for 8-10
minutes. Remove to cooling rack to cool.
------------------------
684387 -- PICNIC CAKE
2 c. flour
1 1/2 c. sugar
1/2 tsp. cinnamon
2 tbsp. cocoa
1 1/2 tsp. soda
1/2 c. shortening
1/2 tsp. salt
2 eggs
2 c. applesauce
Cream sugar and shortening. Add egg, applesauce, then
rest of ingredients. Sprinkle 2 tablespoons brown sugar, 1 cup chocolate chips,
and 1 cup nuts on top. Then bake for 40 minutes in 350 degree oven.
------------------------
684388 -- MAPLE-NUT PICNIC CAKE
2 1/2 c. self-rising flour
1 1/4 c. sugar
1/2 c. shortening
1 c. milk
1 1/4 tsp. maple extract
1 egg
2 egg yolks
3/4 c. chopped pecans
Place all ingredients except pecans in large mixing bowl.
Beat at medium speed 3 to 4 minutes or until well blended. Stir in 3/4 cup
pecans. Turn into greased 9 x 13 x 2 inch pan and spread evenly. Bake in
moderate oven (350 degrees) 35 to 45 minutes or until cake tests done. Remove
from oven and cool 5 minutes. Meanwhile, prepare Fluffy Maple Frosting.
Spread frosting on top of warm cake. Return cake to oven and bake 10 minutes
or until frosting is lightly browned.FLUFFY MAPLE FROSTING:
2 egg whites
1/4 c. sugar
3/4 tsp. maple extract
1/4 c. chopped pecans
Beat egg whites until foamy. Gradually beat in sugar, a
tablespoonful at a time. Blend in maple extract. Continue beating until soft
peaks form. Spread on top of cake. Sprinkle with nuts.
------------------------
684389 -- SPICY YOGURT PICNIC CAKE
2 c. flour
1 tsp. each baking soda, baking
powder and cinnamon
1/4 tsp. salt
1/2 c. butter or oleo, softened
1 1/2 c. sugar
1/2 tsp. nutmeg
1 tsp. vanilla
3 eggs
1 c. plain yogurt (low fat)
Cream butter, sugar, spices, vanilla until well blended
add eggs and yogurt, then beat in dry ingredients. Mix well pour into pan (9 x
13) greased well. Bake at 350 degrees for 35 to 40 minutes. Cool in pan.
Spread with frosting.COCONUT TOPPING:
1/2 c. finely chopped walnuts
3/4 c. flaked coconut
1/2 c. firmly packed brown sugar
1 tsp. cinnamon
1 tbsp. butter, melted
1/4 c. heavy whipping cream
(unwhipped)
Mix all together and spread on top of cooled cake and
broil until top is bubbly. Watch so it doesn't burn!
------------------------
684390 -- BROWN PICNIC COOKIES
3/4 c. all-purpose flour
3/4 c. whole wheat flour
8 tbsp. cold butter or margarine, cut
into pieces
2 tbsp. light brown sugar
2 tbsp. Lyle's Golden Syrup or honey
Combine flours and rub in butter or margarine until
mixture resembles coarse meal. Stir in brown sugar and syrup (or honey).
Gather dough into a ball, then knead on lightly floured surface for 1 to 2
minutes, or until smooth. On lightly floured surface, roll dough 1/4 inch
thick and cut into desired shapes. Arrange 1 inch apart on ungreased baking
sheet. Bake about 20 minutes until lightly browned, 325 oven. Cool on racks
completely. Store cookies in tightly covered container.
------------------------
684391 -- PICNIC CAKE
1 c. pitted dates, chopped
1 1/2 c. boiling water
Pour water over dates and let set until cool. Put 1
teaspoon soda in date mixture. Cream together 1 cup sugar, 3/4 cup shortening,
2 eggs and add date mixture. Mix in 1 1/2 cup flour, 1 teaspoon cinnamon, and
1/2 teaspoon vanilla. Pour in greased 9 x 12 cake pan. Sprinkle on top: 1/2
c. chopped nuts 1/2 c. chocolate chips Bake at 350 degrees for 40 minutes.
------------------------
684393 -- PICNIC CAKE
2 lg. eggs
1 1/2 c. sugar
1 (20 oz.) can crushed pineapple
2 c. flour
2 tbsp. baking soda
1 1/2 tsp. salt
(Butter to grease baking pan)
1 stick butter
1/4 c. sugar
1 (5.33 oz.) evaporated milk
1 c. shredded coconut
2 c. chopped pecans
Preheat oven 350 degrees. In large bowl beat eggs well.
Add 1 1/2 cups sugar and beat until creamed. Add pineapple and blend in. In
second bowl, mix flour, baking soda and salt, mix well. Slowly add 1/4 flour mixture
to egg mixture and mix well. Pour into 9x13 baking dish. Bake 350 degrees for
35 minutes and allow to cool. In medium saucepan melt stick butter. Add 1/4
cup sugar, evaporated milk, coconut and pecans and reduce heat to low. Cook at
low heat 12 minutes. Pour over cooled cake and spread evenly. Allow to cool
30 minutes before cutting.
------------------------
684394 -- OATMEAL PICNIC CAKE
1 c. oatmeal
1 1/4 c. boiling water
Mix together. Let stand 20 minutes. Cream: 1 c. brown
sugar 1 c. white sugar Then add: 1 1/3 c. flour 1/2 tsp. cinnamon 1 tsp. soda
Pinch salt Bake at 350 degrees for 40 minutes. Frost while still
hot.FROSTING:
Combine following, spread on hot cake then but under
broiler 1 minute or until bubbly on top. 3/4 c. brown sugar 1/4 c. can milk 1
c. coconut 1/2 c. chopped walnuts
------------------------
684395 -- TRAIL BLAZER
1 c. granulated sugar
1 c. powdered sugar
1 c. (2 cubes) margarine
1 c. cooking oil
2 eggs
2 tsp. vanilla
5 c. flour
1 tsp. soda
1 tsp. cream of tartar
1/4 tsp. salt
Mix well. With a teaspoon, drop dough on greased cookie
sheet. Use the bottom of a glass and dip in sugar, then press cookies to
flatten. Bake at 375 degrees for 12 minutes or until light around the edges.
Do not brown. Yield: 3 dozen.
------------------------
684396 -- LEMON PICNIC CAKE
1 pkg. lemon cake mix
1 pkg. (3 oz.) lemon gelatin
1/4 c. salad oil
3/4 c. water
3 eggs
Combine cake ingredients in mixing bowl. Beat 5 minutes
(medium). Spread batter in greased 13 x 9 inch pan. Bake 35-40 minutes. When
done, punch holes about 1 inch apart on top of warm cake, then glaze.GLAZE MIX:
2 c. powdered sugar
1/2 tsp. lemon peel, grated
1/3 - 1/2 c. fresh lemon juice
Drizzle over warm cake. Yield 24 servings.
------------------------
684397 -- PICNIC BROWNIES
1 1/3 c. flour
6 tbsp. dry cocoa
4 eggs
1 tsp. vanilla
1/2 c. nuts
2 c. sugar
1/2 tsp. salt
1/2 c. milk
1/2 c. cooking oil
In large bowl, combine milk, oil, eggs and vanilla. Add
dry ingredients and beat until well blended. Stir in nuts. Pour into a
greased 9 x 13 inch pan. Bake at 350 degrees for 25-30 minutes.
------------------------
684398 -- PICNIC SPICE CAKE
2 c. flour
1 1/3 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 c. shortening
1 c. milk
2 eggs
1 tsp. vanilla
Sift dry ingredients. Add remaining ingredients and beat
well. Bake at 350 degrees for 40-45 minutes.
------------------------
684399 -- PICNIC CAKE - DATE CAKE
1 c. dates
1 1/4 c. boiling water
1 tsp. soda
3/4 c. shortening
1 c. sugar
2 eggs
1 1/2 c. flour
2 tbsp. cocoa
1/4 tsp. salt
TOPPING:
1/2 c. brown sugar
1 c. chocolate chips
1 c. chopped nuts
Combine dates, boiling water and soda. Set aside to
cool. Combine sugar, shortening and eggs. Beat until light and fluffy.
Combine flour, cocoa and salt and add to sugar/egg/shortening mixture. Stir to
combine. Beat in date mixture. Spread in a greased and floured
9"x13" pan. Sprinkle with the topping mixture. Bake at 350 degrees
for 54 to 59 minutes.
------------------------
684400 -- BUTTER BRICKLE PICNIC BARS
1 pkg. butter brickle cake mix
1/4 c. water
2 eggs
3/4 c. chopped nuts
1/4 c. oleo
1/4 c. brown sugar
1 (6 oz.) pkg. chocolate chips
Preheat oven to 350 degrees. Grease and flour a
10"x15" pan. Combine cake mix, water, eggs, oleo and sugar in a
bowl. Mix thoroughly. Stir in nuts and chips. Bake 20 to 25 minutes. Frost
with chocolate frosting.
------------------------
684401 -- TRAIL BARS
Melt 2 tablespoons butter with 2 cups marshmallows in a
pan over low heat. Stir in 1/4 cup peanut butter, add 3 cups toasted oat
cereal and 1/2 cup chocolate chips. Press into a buttered 8 inch square pan.
Butter and marshmallows may be melted in microwave.
------------------------
684402 -- TRAILBLAZER SUGAR COOKIES
1 c. sugar
1 c. powder sugar
1 c. margarine
1 c. oil
2 eggs
2 tsp. vanilla
5 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
Combine sugars, margarine, oil, eggs and vanilla. Add
flour, soda, cream of tartar, and salt. Beat well. With teaspoon drop dough
on ungreased cookie sheet. Using cookie press or bottom of glass, dip in
sugar, press cookie to flatten. Bake 9-12 minutes at 375 degrees or until
slight color, not brown.
------------------------
------------------------
684433 -- PICNIC LEMONADE
1/2 c. light corn syrup
1/2 c. sugar
2/3 c. water
2 tbsp. grated lemon rind
1 1/4 c. fresh squeezed lemon juice
7 c. water
Cherries or lemon slices
Combine corn syrup, water and lemon rind. Bring to a boil
and allow to boil for 5 minutes. Strain and cool. Place ice cubes in large
pitcher, add cooled mixture, lemon juice and water. Garnish with cherries and
lemon slices. 10 servings.
------------------------
684498 -- CAMPER'S COCOA
1 (8 qt.) pkg. powdered milk
1 (2 lb.) box Nestle's Quik
1/4 tsp. salt
1 (6 oz.) jar powdered cream
1 c. powdered sugar
Mix all ingredients together and store in airtight
container. To make 1 cup use 2 tablespoons mix to 1 cup hot water.
683977 -- COBBLER
1 (18.25 oz.) box yellow cake mix
2 (21 oz.) cans cherry, peach,
blueberry or apple pie filling
1 stick margarine
2 tsp. ground cinnamon
2 tsp. ground nutmeg
Line Dutch oven with aluminum foil. Pour pie filling of
your choice in the Dutch oven, spread evenly. Pour in yellow cake mix. Spread
evenly. Cut 1/4 inch patties of margarine and place evenly along the top.
Sprinkle cinnamon on top. Sprinkle nutmeg on top. Put about 23 charcoals on
top of the Dutch oven and about 7 charcoals on the bottom. Cook 30 to 40
minutes or until cake mix is golden brown. Checking it about every 10 to 15
minutes.