Simple recipe for cinnamon and sugar apples over a campfire.
1 Granny smith apple
2 tbsp sugar
1/2 tbsp cinnamon
3 large marshmallows
This Caribbean dessert can be started in leftover coals
6 large ripe bananas, in a bunch
4 tbsp butter
1/2 cup brown sugar
1/2 tsp ground allspice or 1/2 tsp fresh grated nutmeg
3 limes, halved
1/4 cup dark rum, heated in a small pan onside of grill
Set the bunch of unpeeled bananas in hot coals. Bake until black and soft to the touch.
Meanwhile, heat butter with brown sugar and spices until bubbly. Each person should slit his banana, squeeze a lime half over it and drizzle the butter-sugar mixture on top.
Ignite rum and pour it flaming over the bananas a little at a time, shaking the skillet gently until the flame dies.
ORANGE CAKE– Have each person eat an orange by cutting a thin
slice from the top and eating the pulp with a spoon leaving the skin in
tact. (They could have the orange for breakfast and save the shells in
a zip lock.)
Mix a white or spice cake mix as directed on box. Pour mix
into rind until 3/4’s full, put the thin slice on the top and wrap in foil,
place on coals and cook for 10 to 15 minutes.
Quick and easy to prepare Camping Peach Cobbler.
Camp Cobbler Delight
1 can Sliced peaches,large
1/4 lb Margarine
1 can Fruit cocktail,large
1 c Brown sugar
1 cn Crushed pineapple,small
1 pk Cake mix
1/2 c tapioca,Instant
In 12 inch foil lined Dutch Oven, combine fruit and tapioca. Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over
cake mix. Dab butter all over top of brown sugar. Place lid on oven. Bake 45 minutes to 1 hour. Use 6 to 8 coals on the bottom and 14 to 16 on the top. Cake is done when top is brown and cake has absorbed juices and is no longer dry.
If you’re looking for more camp cobbler and dessert recipes for camping check out The Portable Baker: Baking on Boat and Trail