Camping this autumn? Don't forget something sweet
October is here and the afternoons are cooling down on the long road to winter. It's time to start pulling out the wooly hats and long johns. It also means campfire meals are becoming all the more enticing, both while camping and at home.
And where there’s a good meal, there’s a good dessert, too! Here’s a couple of our favorites recipes using a cast iron pudgie pie pan or Dutch oven.
So, these are for car camping only…unless you’re the kind of person that likes lugging big, extra weights down the trail with you. You might want to burn off a few extra calories after eating these comforting treats, but that's completely up to you.
S’Mores Pudgie Pies
- Cinnamon raisin bread
- Small marshmallows
- Nutella or dark chocolate chips
- Graham crackers broken into pieces
- Spray Pudgie Pie pans generously with Pam on both sides.
- Put one piece of bread on each side then layer marshmallows, chocolate of choice and crackers between them.
- Cook them on coals for about 6-10 minutes. Check often.
Dutch Oven Monkey Bread
- 2 cans biscuits
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 T. cinnamon
- Ginger, nutmeg and cloves to taste
Line your Dutch oven with tin foil for this recipe. It makes cleaning up much faster and the whole monkey bread loaf is easy to lift out for eating.
- Melt the butter in a separate dish.
- Pour half the butter on the bottom of the pan and be sure it covers the whole surface. It also helps to coat the inside of the Dutch oven with butter or oil.
- Cut up the biscuits into pieces. I like to do four pieces per biscuit.
- Mix the rest of the butter with the sugars and spices in a plastic bag. Throw the biscuit dough in and coat well.
- Bake the Monkey Bread on coals in the Dutch oven for about 15-20 minutes. Check often.