Quebec Maple Syrup Dumplings

 

DUMPLINGS:

2 cups all-purpose flour 

2 tablespoons sugar 

4 teaspoons baking powder 

1/2 teaspoon kosher salt 

3 tablespoons unsalted butter 

1 cup 2% milk 

1/2 teaspoon vanilla extract

SAUCE: 

2-1/2 cups water 

2 cups packed brown sugar 

1/2 cup unsalted butter, cubed 

1/2 cup maple syrup 

1/2 teaspoon vanilla extract 

Vanilla ice cream

Directions

1. Light 30 briquettes 

2.In a large bowl, combine flour, sugar, baking powder and kosher salt. Cut in butter until crumbly. Gradually add milk and vanilla, tossing with a fork until dough comes together; set aside.

3.In a Dutch oven, combine water, brown sugar, butter, syrup and vanilla. 

4.Place 20 briquettes under the Dutch oven and 10 on top cook until the mixture reaches a simmer. 

5.Drop dough by tablespoonfuls on top of the simmering liquid. Remove 5-10 briquettes from the bottom; cover and cook until a toothpick inserted in center of dumplings comes out clean,  about 13-15 minutes

6. spoon sauce over dumplings halfway through cooking.

7. Serve warm with ice cream.

Dutch Oven Street Tacos

Ingredients 

Tortillas

3 Cups Flour

1 Tsp Salt

1 Tsp Baking Powder

1/3 Cup Olive Oil or Vegetable Oil

1 Cup Warm Water

(Or get store bought tortillas)

Taco Meat

〜 10 oz Your Choice of Finely Cut Steak

1 Lime or Lime Juice

1 Packet of Taco Seasoning

1 Tbsp Garlic Powder

Your Choice of Additional Seasonings

1/3 Cup Butter or Oil

Instructions

Prep

Tortillas

Mix all dry ingredients into a bowl

Add Oil and Water and mix (Add more flour if it's too sticky)

Cover dough for 10-15 mins

Cut dough into small balls and roll out each tortilla flat (Try for about 3in and as thin as possible) 

Steak

Mix lime juice, steak, and seasonings in a bowl

Cover and let marinate

Cooking

Light 25 Briquets

10 on lid and 15 under

Add oil or melt butter in Dutch Oven 

Add Marinated Steak and spread

Cook 〜 5 mins until browned

Flip the lid, add oil or butter, and
cook tortillas 

Campfire Baked Brie

 

Super easy and delicious cheese and bread recipe.

1. Crush a bag of nuts (pecans or walnuts).

2. Toast the nuts in the oven at 350 deg F, about 15-20 minutes. Remove from oven.

3. Score the top of the Brie wheel. Insert you knife about half an inch into the wheel. Be careful about cutting into the sides of the wheel (the cheese will ooze out as it cooks).

4. Place the Brie wheel into the oven on some parchment paper. 

5. Cover the wheel generously in your favorite jam (I did apricot and blackberry).

6. Cover the jam with the toasted nuts. 

7. Cook for about 15 minutes.

8. Serve with sliced french bread or green apples.

You can also try a savory version with tomatoes and rosemary instead.

10 minute S'Mores Cake

 Ingredients:

• 1 Pre-Baked Angel Food Cake (should be around 10 oz)
• 5 Hershey’s Chocolate Bars
• 1 pkg Graham Crackers
• 1/2 lrg pkg Jumbo Marshmallows (about 15oz)

Instructions:

Heat ~22 barquettes.

Tear the angel food cake into pieces about the size of a large strawberry and use them to cover the bottom of the Dutch oven.

Break the graham crackers into ~8 pieces (small squares) and cover the cake. Mix a few pieces into the cake pieces.

Layer on the chocolate bars, breaking them into the individual rectangles.

The cake before adding the marshmallows

Cover the top with the marshmallows.

When the barquettes are warm, put ~12 barquettes on the bottom and ~10 on the lid.

* Note: It's easy to burn the bottom and top, so it's better to have less heat and cook it slightly longer to give the chocolate time to melt

Cook about 15-20 minutes, start checking after around 12 to make sure you melt the chocolate and don't burn the bottom or the marshmallows. 

This recipe is a slightly adapted version of this one: https://www.polkadotchair.com/10-minute-dutch-oven-smores-cake-recipe/

Lemon Berry French Toast Pudding

 This dish was so easy and so pretty! Also it tastes amazing and that’s always good!

1/2 cup cream
1 tsp salt
1 tsp vanilla
1/4-1/2 cup sugar
2 packages of cream cheese
2 dozen eggs (seems like a lot but you use it all)
1-2 cups of Frozen Blueberries (can also use jam*)
Sandwich loaf (only use half)

Optional 

1 lemon

Few leaves of fresh basil

Crack eggs into metal bowl

Mix well and then add vanilla, salt, and sugar

Slice cream cheese into thin slices

Cut bread slices into quarters

If using lemons cut in half, then half again, then thinly cut out slices. If there is a think rind cut that part off too. It is important you cut these as thin as you can!

Pour a bit of the egg mix into your Dutch oven (tip: remix egg solution before you pour it every time to keep sugar from sinking to bottom)

Then you will create the first layer by laying out the bread pieces evenly until they are tightly fitted, and then adding the cream cheese slices. With the cream cheeses spread it out but don’t cover all of the bread, leave roughly half/a third of the bread uncovered. Then sprinkle evenly some blueberries and, if using, lemon slices.

Pour out more egg mixture until you have covered everything within and then add the layers of bread, cream cheese, and toppings again. I usually only make 2 layers and on the top of the second later, after I have poured out the remaining egg mixture, I will make some design on the top to make the dish look a bit fancier. Maybe a ring of lemon slices or swirls of jam, just get creative here!

Then throw the Dutch oven on your briquettes (adding several on top too, of course) and let cook.

Rotate every 10-15 minutes and check it after 25 minutes. It took me roughly 40 minutes to cook last time but cooking time can vary with the heat of the coals. Don’t open too much though as it will make the dish puff up less. It is ready when the top is a light golden brown.

Easy Camp Soup (Spicy Chicken)

 The nice thing about this recipe is that all the ingredients are safe to eat before cooking (although you should definitely cook/heat it if you want it to taste good).

Ingredients:
3 cans of canned chicken
Chicken Broth (20-30 ounces)
3 cans of beans of your choice (I used a can of white bean, black bean, and kidney bean)
1 can pickled jalapenos
1 can pickled serrano peppers (get the type that also has carrots in it)
1 diced onion
3 corns/little slices of a garlic clove (or use a few table spoons of the canned/diced garlic)
1 tablespoon cumin
a generous amount of shredded mexican blend cheese
1 bag of tortilla chips
A small amount of oil

Cooking
First put a small amount of oil in the bottom of your dutch oven and add the onion and garlic
After 10 minutes or so (lid off you have been occasionally stirring it) THEN add the chicken broth.
Let it heat up, with the lid on.
After about 10 minutes add all the other ingredients except the cheese (depending on the size of your canned peppers cut them into smaller pieces first)
Let it cook for another 15-20 minutes, if you feel like its too soupy then leave the lid off to boil out some of the broth.

Add cheese for a final 3 minutes

Its ready to serve!

note... I forgot to take a picture of when I made it, but it should come out looking like this:

Stuffed Mushrooms: Updated!

This recipe is a modified/updated version of this one: https://byucampcooking.blogspot.com/2024/04/stuffed-mushrooms.html

Finished dish

Ingredients:

• 24 fresh mushrooms (mine were on the smaller end and filled up a 10" oven, depending on your mushroom and oven size you may need more or less)
• 8 oz cream cheese
• 4 oz feta cheese crumbles
• 2 green onions
• 2 cloves of garlic
• ½ cup ground sausage cooked into small crumbles

Before class (at home):

Wash mushrooms and remove stems.

Cook ground sausage and crumble into small pieces

Combine cream cheese, crumbled feta, green onions, garlic, and 1/3 cup of sausage in a bowl. Mix using a hand mixer if possible. 

At class:

Heat up 24 barquettes.

While barquettes are warming up, stuff each mushroom (they should be heaping but not so top-heavy that they flip over). Fill them (seriously, stuff them as close as possible to each other) into your Dutch oven.

Sprinkle the remaining sausage over the stuffed mushrooms.

Bake mushrooms at 350°F (10 barquettes on bottom and 14 on top) until the mushrooms look melted, but not soupy (20-30 minutes).

Mushrooms before they were cooked