Here are the recipes I typically prepare when I am the cook for Basic Adult Leader Outdoor Orientation (BALOO) training for the Boy Scouts.
Breakfast: Crepes and Pan Fried Apples
Crepes
There are many crepe recipes to be found in books and on the internet. This is a good recipe that yields about 12 small crepes suitable for breakfast.
Ingredients:
1 1/2 cups All Purpose Flour
1/2 teaspoon Baking Powder
1 tablespoon Sugar
1/2 Teaspoon Salt
2 cups Milk
2 tablespoons Butter, melted
1 teaspoon Vanilla
2 Eggs, beaten
Sift the dry ingredients together in a large bowl. Stir in the remaining ingredients and stir until smooth. Heat a small nonstick frying pan over medium heat and add a pat of butter . Wipe out the pan with a paper towel after the butter melts. Using a ladle, add 1/4 cup of the batter to the pan and tilt the pan gently in a circular motion to distribute the batter. Cook the crepe for about 2 minutes or until the bottom is a light golden brown and then flip to cook the other side. Stack the finished crepes with a piece of wax paper between each one until ready to serve. I usually make the crepes at home the day before the campout and reheat them there.
Pan Fried Apples
5 large Pink Lady or Gala Apples
2 tablespoons Butter
1/2 cup packed Light Brown Sugar
1/2 teaspoon Pumpkin Pie Spice
Peel and core the apples and cut them into 12 slices each. Melt the butter in a 12 inch nonstick skillet and add the apple slices. Cook for 8 to 10 minutes, stirring often until the apples soften a bit and start to brown slightly. Sprinkle on the sugar and spice and cook for another 2 or 3 minutes until the sugar becomes a bubbling syrupy sauce. Remove from heat. Place about 5 slices of apple on each crepe and drizzle the liquid from the pan over them. Dust each crepe with powdered sugar and enjoy.
Lunch: Cajun Sausage and Beans Foil Packs
Ingredients:
1 pound Smoked Sausage, cut into 1/4 inch slices
2 cans Black Beans, drained and rinsed
1 can diced Tomatoes, with garlic and onion
1 medium Green Pepper, chopped
2 teaspoons Cajun Seasoning
4 sheets, 12 x 18 inches, Heavy Duty Aluminum Foil
4 servings of White or Brown Rice
Place 1/4 of each of the ingredients on each sheet of aluminum foil. Bring up the sides of the foil and double fold to create a sealed packet. Leave a bit of air space in the packet to allow for expansion of the food. Place packets either directly on a shallow bed of coals or on an open grate directly above the coals. Cook for 5 to 6 minutes on each side. Open packet and serve over rice. Makes 4 servings.
Dessert: Fudge in a Bag
This recipe is a camping classic that I believe has its origins in the Girl Scouts. Ther are several variations to be found on the internet, but the one I use is as follows:
In a one gallon freezer bag add the following ingredients:
1 pound Powdered Sugar
2 packets Instant Cocoa Drink Mix or 1/2 cup Cocoa Powder
3 ounces Cream Cheese
2 tablespoons Butter
1 teaspoon Vanilla (optional)
Seal the bag removing as much air as possible. Take turns passing the bag around and mashing all of the ingredients together until you have a fudgelike paste. Makes enough for 8 to 10 people.
