Blog copyright Janet Groene 2023. This blog has had more than 260,000 views. To ask about placing one ad, one link for one year on all six Groene sites for one low rate, email janetgroene@yahoo.com
CAMP BREAKFAST OF THE WEEK
Cake Mix Coffee Cake
Assemble it the night before and bake it in the morning, then serve it up, hot and yeasty and cinnamon-y, with rafts of scrambled eggs.
1 yellow cake mix
2 to 3 cups flour
½ stick butter
½ cup brown sugar
2 teaspoons cinnamon
½ cup chopped nuts (optional)
1 packet yeast
1/4 cup white sugar
1 cup warm water
Optional Glaze:
1 ½ cups powdered sugar
½ teaspoon vanilla
Milk
Take a half cup of cake mix out of the box and put it in a large bowl with a half cup of flour, the brown sugar and cinnamon. Cut in butter until it’s mealy. Fold in nuts if using. Remove to another place (such as a paper plate) and set aside.
Put the rest of the cake mix in the same bowl with a cup of flour, 1/4 cup white sugar and the yeast. Stir in warm water, cover and let it settle for about 30 minutes. Then stir in additional flour as needed to make a thick dough.
Put half this dough in a buttered 9 X 13-inch casserole. Smooth it to an even layer with the back of a wet spoon.
Sprinkle with some of the reserved cinnamon mixture and top with remaining dough and remaining crumb mixture. Cover, allowing for it to rise slightly. Refrigerate overnight. In the morning, preheat the oven to 350 degrees F. Bake 25-35 minutes, or until it’s golden brown, at 350 degrees.
Glaze: Stir milk and vanilla into powdered sugar to make a thin glaze and drizzle it over the coffee cake. Cut in squares.
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Camping & RV Recipe of the Week
Dan Dan Noodle Bowl
So-called “brown ‘n serve” sausages come in both links and patties. They’re a versatile camping shortcut because they are pre-cooked. Traditional dan-dan recipes call for pepper flakes. If you like a spicier bowl, simply buy hot sausage.
8-ounce package of cooked sausage patties or links, thawed
3 cups chicken broth OR
3 cups water plus 1 tablespoon powdered chicken bouillon
1 teaspoon garlic powder
8- to 10-ounce package of round Chinese egg noodles
1 tablespoon each vinegar, sesame oil and vegetable oil
2 tablespoons each soy sauce and peanut butter
Optional toppings: (see below)
Chop sausage fine. Set aside. Bring broth to a boil with garlic powder. Stir in noodles. When they are done, stir in remaining ingredients until peanut butter melts and everything is well mixed. Heat through and serve topped with minced cilantro, sliced scallions, chopped dill pickles and/or chopped peanuts. Serves 4 to 6.
Tips for the Camp Cook
* Who needs a panini press? All you need is two skillets and a rock or brick. Put the panini in one pan, cover the bottom of the second skillet in nonstick foil, place the skillet over the panini and weight it down with a rock.
*Grilling a splatchcock chicken? Weight it down with a foil-covered brick and tent it with foil.
* Make healthful candy. Stuff whole, pitted dates with dried apricots. Add sparkle by dipping in fruit flavored dry gelatin dessert mix.
* Make bland, canned green beans or carrots come alive again. In a small skillet heat 2 tablespoons butter or canola oil with a teaspoon of minced garlic. Stir in ½ cup panko and one teaspoon each dried tarragon and dried lemon peel. Cook until panko is golden brown. Fold in drained vegetables and heat through.
Campground Potluck Recipe of the Week
Radi-cal Red Salad
16-ounce package of red radishes
1 cup radicchio, cut in thin strips
Medium red onion, cut in thin crescents
½ cup minced fresh parsley
1/3 cup finely sliced mint leaves
16-ounce package shredded cabbage for coleslaw
Optional: 15-ounce can garbanzos, rinsed and drained
Bottled red wine vinaigrette
Trim radishes and cut in thin slices. Toss with the rest of the vegetables and red wine vinaigrette to taste. Serves 10.
Cook’s note: to cut mint and other leaves such as basil, roll up several at a time and snip with scissors.
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Foil Recipe of the Week
Here’s a vegetarian breakfast, lunch or supper to cook in foil, eat from the foil. As it cooks it forms a tasty patty. You may want to put ketchup on it.
Potato Babycakes
14-ounce carton of mashed potatoes
2 raw eggs
2 chopped hard-cooked eggs
1 teaspoon garlic or onion salt
1/4 teaspoon ground nutmeg
1 cup shredded yellow cheese such as Cheddar
1 cup finely sliced baby spinach (optional)
Whisk raw eggs, then stir in mashed potatoes, hard-cooked eggs, seasonings, spinach and cheese. Lay out 4 squares of nonstick foil and generously grease or butter centers. On each, plop a portion of the potato mixture.
Bring up corners of the foil and twist to seal. Place on the grate over low-medium heat until golden on the bottom and set in the center. For food safety, interior temperature should be 160 degrees. Serves 4.
Note: Pocket-size, instant thermometer probes can be used right through the foil. Just be care of hot foil and steam.
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