|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – November 2008
Eat like a pro with our recipes for every course.
BAKE WITH A TWIGGY FIRE
Turn any pot into an oven by building a small, pyramid-shaped fire using palm-length sticks on the lid of your cooking pot. The fire from above combined with the stove flame from below provides the all-around heat necessary for baking. Feed the fire continuously during the baking period, and voila, you'll have fresh camp cookies–and a permanently singed pot lid.
BAKE CINNAMON ROLLS WITH A TWIGGY FIRE
3 cups baking mix (such as Bisquick)
1 1/2 cups water
3/4 tablespoon cinnamon
1/4 cup raisins
1/4 cup nuts
3 tablespoons margarine
1/2 cup brown sugar
extra flour for rolling
(For tangy apple rolls: Substitute apple cider mix for sugar and cinnamon.)
Combine baking mix and water. Using a Lexan bottle, roll dough into a large, 1/2-inch thick rectangle on floured surface, adding more flour if it gets sticky. In a separate bowl, mix margarine, brown sugar and cinnamon until creamy and spread on dough. Sprinkle with nuts and raisins. Roll up jelly-roll style, pinching dough closed so sugar doesn't fall out. Use a knife or dental floss to cut roll into one-inch slices and place in a lightly greased pan. Bake 25 to 35 minutes on your fire, until brown on top and a fork stuck in dough comes out out clean.
3 SIMPLE S'MORES UPGRADES
1) Apple-cinnamon graham crackers + apple slices + marshmallow
2) Chocolate graham crackers + Andes mints + marshmallow
3) Honey graham crackers + peanut butter + chocolate + marshmallow