(Photo By Flickr User Madeleine Deaton)
In the Fall many families find themselves at a campsite.
Some may think that staying in the outdoors means eating basic food; but it doesn’t have to.
We here at WVEL-AM (Central Illinois’ Christian Voice) in conjunction with KHQA-TV, have some easy and delicious campfire recipes.
Cookbook Author and Food Blogger Becky Bobier with The Farm Stand in Quincy, IL said cooking with a Dutch Oven is the way to go while camping.
What you’ll need to camp and cook like a pro:
HARVEST APPLE CRISP WITH GRANOLA
5 apples, washed, cored and thinly sliced
2 Tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
2 Tablespoons Apple cider
1/3 cup brown sugar
Fresh whipping cream or ice cream for serving
Prep Dutch Oven with 24 briquettes, use all on the bottom. Preheat for 5 minutes. Add the butter to the Dutch Oven, let melt. Add the apple slices. Add lid and cook for 5 minutes. Remove lid, add spices, apple cider, and brown sugar. Stir to combine. Add lid and cook for 10 minutes or until apples are tender. Remove lid and remove from heat. Add granola to the top and serve with your choice of garnish.
BISCUITS AND SAUSAGE GRAVY
Gravy:
1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
2 1/2 cup milk
Salt & pepper to taste
Pinch of ground nutmeg
Pinch of red pepper flakes
Prep 27 briquettes. Use all on the bottom. Preheat Dutch Oven over coals for 5 minutes. Add sausage, stir and fry till browned. Don’t drain the grease. Add the flour. Stir to coat the meat. Add the milk and seasonings. Stir to combine. Add lid. Cook for 25 minutes, stirring frequently till gravy is thickened. Adjust seasonings as desired. Serve over biscuits.
Buttermilk Biscuits:
2 cups self-rising flour
1/4 cup vegetable solid shortening + 2 Tablespoons
3/4 cup cold buttermilk
Prep Dutch oven with 36 briquettes. Use 10 on the bottom and 26 on top. Preheat Dutch Oven for 5 minutes. Add the 2 Tablespoons of vegetable shortening to the Dutch Oven, let melt. In a bowl, add the flour, cut in the shortening with a fork or pastry cutter, add the buttermilk, stir to combine. Don’t over mix. Dump the dough out on a piece of parchment paper, gentle pat pat out to 3/4 inch thickness. Cut into biscuits using a glass or biscuit cutter. Place the biscuits in the Dutch Oven, flip once so both sides are coated with shortening. Add lid with briquettes and bake for 15-20 minutes or until golden brown. Serve with sausage gravy and/or butter, jam and honey.
CAMP COFFEE (additional recipe):
6 cups of water
1/2 cup ground coffee
Fill your pot with about 6 cups of water and bring it to a scalding boil over a campfire. Remove the pot from the heat and add the freshly ground coffee. Stir, cover and let steep for 3 minutes. Then, add a splash of cold water to settle the grounds. Enjoy!
