Breakfast: Cinnamon Granola-Stuffed Pears
Got a relaxed morning? Make this tasty combination of sweet pears and crunchy granola. Serves 2
2 sheets heavy-duty foil, sprayed with nonstick cooking spray
2 firm semisweet pears (such as green d’Anjou or Bartlett)
2 tsp. brown sugar (optional: add a pinch of cinnamon)
2 tsp. butter
¼ cup granola
At Home: Pack ingredients separately (bring nonstick cooking spray or a small container of oil for the foil). Store pears in pot or other container so they won’t get bruised.
In Camp: Cut pears in half and scrape out centers. Place two halves on each prepared foil sheet. Add ½ teaspoon each of brown sugar and butter to the center of each pear half, then add half of the granola. Fold foil into tent-style packets (seal edges tightly but leave an air pocket over the ingredients, so steam can circulate) with pear halves laying side by side. Place packets on hot coals and cook for 20 to 25 minutes or until pears are soft.
Tip: Pears are always picked unripened. To speed up ripening, place pears in a sealed paper bag and store at room temperature, turning occasionally. To test for ripeness, apply gentle pressure near the stem end; it should give slightly. Round pears will give you more room for stuffing ingredients.
Dinner: Pepperoni Pizza Logs
This prep-ahead pie is an easy crowd-pleaser. Serves 4
2 sheets heavy-duty foil; double them and spray top sheet with nonstick cooking spray
14 oz. refrigerated pizza dough
12 oz. pizza sauce
12 oz. shredded mozzarella cheese
8 oz. thinly sliced pepperoni
Dash All-purpose flour
Dried Italian seasoning (optional)
At Home: On a lightly floured surface, roll pizza dough into a ¼-inch-thick square. Spread pizza sauce evenly over dough to within ½ inch of edge. Top with cheese and pepperoni (adjust amount to taste). Sprinkle with Italian seasoning (if using). Starting at one end, roll pizza into a log. Transfer to prepared foil and wrap tightly, sealing all edges. Refrigerate for up to three days or freeze for up to two months.
In Camp: Thaw pizza log if frozen. Prepare campfire coals. Place wrapped pizza log on hot coals and cook for 15 minutes. Turn log over and cook for 10 to 15 minutes more or until crust is golden brown and log is heated through. Remove from coals, cut foil open and let rest for 5 minutes before slicing.
Tip: Substitute your favorite packaged mix or DIY dough, but make sure it’s not a deep-dish variety.
Dessert: Marshmallow Butterscotch Cones
Throwing a campsite party? This treat suits any sweet tooth. Serves 12
12 sheets heavy-duty foil, sprayed with nonstick cooking spray
12 ice cream sugar cones
16 oz. mini marshmallows
10 oz. butterscotch chips
8 oz. English toffee bits
At Home: Pack ingredients separately; store cones in a protected container.
In Camp: In each cone, layer marshmallows, butterscotch chips, and toffee bits as many times as needed until cone is full. Wrap cones tightly in prepared foil sheets. Stick cones in hot coals (try to keep them upright) and cook for 5 minutes or until ingredients are melted. Remove from coals and let cool slightly before opening. Top with sprinkles, if desired.
Tip: In place of the English toffee bits, you can use four 1.4-ounce chocolate-covered toffee bars (or plain toffee), chopped. Don’t overfill your cones or they won’t melt properly.
Foil Cooking 101
Use 12-by-18-inch sheets of heavy-duty foil. You can make your own or buy precut sheets.
Do not overstuff packets.
Open foil packets carefully to avoid getting burned by steam.
Check the heat: Your fire is ready when you can comfortably hold a hand 6 inches above the coals for 3 to 4 seconds.
Courtesy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen © 2016 www.robertrose.ca. Reprinted with publisher permission.