Here are some delicious campfire dessert recipes your campers will love. These recipes offer a variety of cooking methods including Dutch oven, aluminum foil, pie iron, and even a no-bake recipe.
Here are some delicious campfire dessert recipes your campers will love. These recipes offer a variety of cooking methods including Dutch oven, aluminum foil, pie iron, and even a no-bake recipe.
Fruit Medley
1 can peach or apricot pie filling (21 oz.)
2 cans (15 oz. each) fruit cocktail, drained
1 can (20 oz.) pineapple chunks, drained
1 can (15 oz.) mandarin oranges, drained
2 medium bananas, sliced
Combine pie filling and canned fruits. Cover and refrigerate if possible, not good at room temperature. Stir in bananas just before serving.
Yield: 12-14 servings
Found in "Taste of Home Cooking"
I am only as strong as the tea I drink, the hairspray I use and the friends I have.
Susann
Mock Angel Food Cake
Unsliced day-old white bread
Sweetened condensed milk (1 can)
Dry shredded coconut
Trim crust off bread. Cut into slices 3/4 inch wide, and about 2 inches long, and about 3/4 inch thick. Dip strips into milk and roll into coconut. Pierce with stick and toast over coals as you would marshmallows.
I am only as strong as the tea I drink, the hairspray I use and the friends I have.
Susann
Campfire Peach Shortcake
2 Tbsp honey
1 Tbsp butter, melted
1/4 tsp cinnamon
2 med ripe bananas
2 med ripe peaches*
1/2 of 11 oz frozen pound cake, thawed & cut into 3/4 inch slices
1/2 of 8 oz Cool Whip, thawed
1/4 tsp cinnamon
Dash of nutmeg
Stir honey, melted butter, & 1/4 tsp cinnamon in small container; cover & transport. Cut bananas & peaches into bite size pieces. Place in foil baking pan & add honey mixture. Toss to coat. Cook over campfire or on rack of uncovered grill over med heat for 8-10 minutes, stirring often. Spoon warm fruit over pound cake. Stir last three ingredients and spoon over top.
5 servings
*a can of peaches in lite syrup or juice works great also!
Contributed by Brianna Houston
I am only as strong as the tea I drink, the hairspray I use and the friends I have.
Susann
Campfire Fruit Cobbler
1 cab of fruit (cherries or blueberries)
1 white cake mix
1 empty 34.5 ounce coffee can
Grease coffee can with butter or margarine. Pour can of fruit into the coffee can. Make cake mix as instructed on the box. Pour the batter into the coffee can on top of the fruit. Cover with aluminum foil and place into the campfire approx. 30 min. When the cake looks done, mix, stirring the fruit up from the bottom. Very tasty!!!
Contributed by Laurie Hilger
I am only as strong as the tea I drink, the hairspray I use and the friends I have.
Susann
Hobo Pies
1 Tbsp Pie Filling (Canned Or Homemade)
2 Slices White Bread
Butter
Foil Or Pie Iron
Foil Method:
Place 2 foil squares dull side up. Butter one side of bread slices and place the butter side down on the foil. Spread 1/2 tbsp of pie filling on each slice of bread. Fold each slice of bread in half and seal the edges. Roll the the foil around each pie and seal the edges of the foil tightly. Place on hot coals for no more than 1-2 mins. per side (times will vary depending on how hot your coals are). Remove from foil, cut in half, and allow to cool for a quick second as the pie filling will be very hot.
Pie Iron Method:
Open pie iron. Butter one side of a slice of bread and place it butter side down on pie iron. Add 1 tbsp of pie filling to the center of the slice of bread. Butter one side of the other slice of bread and place it butter side up on top of the pie filling. Close the pie iron and secure latch. Trim away any bread that might be hanging out. Place pie iron on hot coals for no more than 2-3 mins. per side (times will vary depending on hot your coals are). Remove pie from iron. Cut pie in half and allow it to cool for a quick second as the pie filling will be very hot.
Most stores that sell camping supplies carry pie irons. I prefer using foil as there is very little clean-up when finished.
Contributed by Edward Sutton
I am only as strong as the tea I drink, the hairspray I use and the friends I have.
Susann
An easy Dessert Recipe for the Kids
In a freezer-weight reclosable plastic bag combine one package vanilla instant pudding, one four ounce package cream cheese and one cup of milk. Squeeze most of the air out and turn over to the kids for kneading to mix well.
Take six mini graham cracker crusts and spoon a single layer of blueberries or other fruit into the bottom. Retrieve the bag from the kids and cut the corner of the bag and squeeze the pudding-cheese-milk mix equally into the crusts. Spoon 6-8 berries on top and top with a dollop of Cool Whip.
Takes no time and tastes great!
Contributed by Mike "Boonies" Truax
I am only as strong as the tea I drink, the hairspray I use and the friends I have.
Susann
Banana Boats
Bananas
Chocolate chips
Marshmallows
Instructions:
Cut out an insert from the length of the banana, but leave one of the ends remaining on the banana. Don't cut all the way through! Put in the section of the banana some marshmallows and the chocolate chips. Put the peel back onto the banana, wrap it in tin foil, and put it in the embers of your campfire. Take it out after about five minutes, and by then the marshmallows and chocolate will be melted! A favorite of Girl Guides!
Contributed by Laurie Hilger
I am only as strong as the tea I drink, the hairspray I use and the friends I have.
Susann
Chocolate Idaho Bean Cake
2 cups mashed pinto or red beans
2 eggs
1 cup sugar
1 1/2 tsp. vanilla
1/4 tsp. salt, nutmeg & cloves
1/4 cup chopped nuts
2 cups diced apples or 1 large can apple pie filling
1/2 cup chocolate chips or 4 tbsp. coca if desire
1 cup flour
1 tsp. Baking Soda
1 tsp. Cinnamon
3/4 cup Raisins optional
1/4 cup Butter
Cream together beans, eggs, butter & sugar. Add salt, Baking Soda, Vanilla & remaining spices. Stir in Flour and Blind well. Fold in Apples, Raisins, and Chocolate. Pour into a warned & oiled 10 or 12 inch Dutch Oven and sprinkle the nuts on top. Bake on 10 or 12 briquettes in a circle underneath the oven. 325 in your oven at home, sit the dutch oven on a cookie sheet so you do not bend your oven grates. Use a deflector shield with a propane stove. This should bake in about 35 to 40 minutes. The smell will tell you when it's done.
Pioneer Carrot Cake
2 cups flour
2 tsp. soda
2 tsp. cinnamon
½ tsp. salt
2 tsp. vanilla
1 cup crushed pineapple drained
2 cups grated carrots
1 ½ cup flaked coconut (optional)
1 cup chopped nuts
3 eggs
¾ cup vegetable oil
¾ cup sugar
½ cup buttermilk
Sift together first 4 ingredients, set aside. Beat eggs and add oil, buttermilk, sugar and vanilla. Mix well. Add flour mixture, pineapple, carrots, coconut (optional) and nuts. Pour batter into a warm and greased oven and bake for about 55 minutes or until you can smell it. A toothpick will come out clean when inserted. Cake will pull from sides of pan.
Cream Cheese Frosting:
3 cups powdered sugar,
12 oz cream cheese,
1 tsp. milk and 1 tsp. vanilla mixed together well.
Hint:
Adding a pinch of baking powder to powdered sugar frostings will help it stay moist and not crack.
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