A winter camping dinner staple is brats over a fire – no fuss and no mess. But when you feel liking making something more than cylindrical meat and re-hydrated soup try one of these recipes for back-country bread or a ziploc meal.
BACK-COUNTRY BREADS
5-Minute Meal Speedy Bannock (Mountain Bread)
1 cup white flour
1 cup whole wheat flour
½ cup powdered milk
4 teaspoons double-acting baking powder
½ cup (1 stick) butter
½ teaspoon salt
1 cup water
cooking oil
At home Mix dry ingredients and pack in a zipper-lock bag. Carry butter in a small container (Lexan works best for both butter and oil). It’ll soften nicely on the trail.
In camp Place butter and water in a pot and warm until butter melts. Mix in dry ingredients. Press into well oiled 10-inch skillet (no need to cover). Bake on medium heat (if your stove has only high heat, hold the pan an inch above the flame for best results) until edges look slightly brown (about 3 minutes). Flip and bake 2 to 3 more minutes. Makes 2 servings. Variations: Add raisins, sugar and cinnamon, or walnuts. Even easier: Use Bisquick to make a lighter, fluffier, but slightly less hearty bread.
5-Minute Meal Chapatis
2 cups whole wheat flour
½ teaspoon salt
¾ cup water
2 tablespoons cooking oil
At home Mix dry ingredients and pack in a zipper-lock bag.
In camp Add water and oil to dry mixture and knead until dough is smooth. Pinch off 12 small balls of equal size. Use your palms to pat balls into thin, round disks. Drop the flattened dough into lightly oiled hot skillet. Cook each side about 2 minutes or until golden brown. Spread with jelly for breakfast, hummus for lunch, or eat with cheese as an appetizer before dinner. Makes 2 servings.
5-Minute Meal Cornbread
1 cup cornmeal
1 cup flour
½ teaspoon salt
1 tablespoon sugar
2 teaspoons double-acting baking powder
2 tablespoons powdered egg
1 tablespoon cooking oil
1 cup water
extra oil for cooking
At home Mix dry ingredients and pack in a zipper-lock bag.
In camp Stir together remaining ingredients and dry mixture in a bowl. Divide into 2 or 3 portions and flatten like a pancake if you have a large skillet. (If not, thicker dough pressed against the sides of a pan will still cook up just fine.) Bake over medium heat (if your stove has only high heat, hold the pan an inch above the flame) in well-oiled skillet until the edges look slightly brown (about 3 minutes). Flip and bake 2 to 3 minutes more. Makes 2 servings. Variations: Add ½ cup sunflower seeds into batter for crunchy cakes, or ½ cup grated cheddar or jack for a cheesy bread.
5-Minute Meal Hush Puppies
1 cup cornmeal
½ cup white flour
1 tablespoon sugar
2½ teaspoons double-acting baking powder
2 tablespoons powdered egg
1 tablespoon onion flakes
3 tablespoons powdered milk
½ teaspoon salt
¾ cup water
cooking oil
At home Mix dry ingredients and pack in a zipper-lock bag.
In camp Add water and mix thoroughly. Add just enough oil to the skillet to almost cover the bottom. (Hush puppies are traditionally deep-fried, but you can get away with less oil by turning them frequently.) Heat oil and pan on high heat, then drop dough by the spoonful into hot oil and fry until brown. Makes 2 servings.
Tortillas…aka…An Unwrapped Wrap
- Butter
- Tortilla
- Seasoning of choice
This tasty treat comes to us courtesy of the folks at Wintergreen Dog Sledding in Ely, MN. Heavily butter the bottom of a pan. Place the tortilla flat in the pan and cook lightly. While cooking season the top of the tortilla. Cook until lightly brown and serve.
Ziploc Recipes
Freezerbag cooking is ideal for winter camping. It’s lightweight because you prepare all your dried ingredients at home and pre-package them in ziplock bags. You only need a single pot to boil water in, enough fuel to boil the water, and a fabric cozy for your bagged meal (a spare garment will work in pinch).
Once the water boils, pour it into the ziplock bag and slip the bag in your cozy. Set it aside for 5-10 minutes for the meal to fully cook. You’ll save fuel because there’s no simmering. Cleanup is easy as there’s no pot to scrub, just a bag to pack out.
Pudding in a Bag
- Instant Pudding
- Powered Milk
- Mint Cookies (chopped)
- Water
- Ziploc Freezer Bag
Place pudding mix in ziploc with chopped mint cookies. Add enough powered milk as per amount of milk needed. At camp add necessary water to bag. Seal bag and shake to mix. Place bag in snow or cold stream or lake. Allow pudding to set then serve
Omelet in a Bag
- 2 eggs
- Chopped Ham, Onions, Cheese, Milk, etc.
- Ziploc Freezer Bag
Before leaving add eggs, milk, ham, onions etc. to bag. Allow to freeze overnight if hiking in warmer conditions. When ready to eat place bag in boiling water until eggs appear to be cooked. Breakfast is served!
Mashed Potatoes in a Bag
- Canned Chicken Breast
- Stove Top Stuffing
- Instant Mash Potatoes
- Good Gravy
Place the stuffing and potatoes in separate ziploc bags and note amount of water needed with a marker on the outside. Boil water necessary and add to mash potatoes. Massage bag to mix thoroughly. Place chicken in boiling water that will be used for stuffing. Add this water to stuffing bag and massage to mix. Prepare gravy in a separate pan or simply open can and place in coals in fire to warm. Dinner is served.
