Camping Recipes FRUIT COBBLER SWEET BREAKFAST BUTTONS CAMPFIRE BISCUITS For each serving use a square of aluminum (25 - 30 Servings) (12 - 15 Biscuits) foil. Place favorite fruit (peach, apple, pear or apricot) cored and sliced in center of foil. 2 cups “JIFFY” Baking Mix 2 cups “JIFFY” Baking Mix Sprinkle with sugar and 2 tablespoons 2/3 cup water 2/3 cups water “JIFFY” Baking Mix. Bring two ends of foil cinnamon and sugar mixture** over cobbler and double fold to make a tight Combine ingredients. Mix to form a soft seal. Bake on hot coals 15 - 20 minutes. Combine ingredients. Mix to form a soft dough. On floured surface, knead well. If the Remove from coals and serve warm. dough. Roll dough into balls 1/2 the size of dough is too soft, add a little more baking walnuts. Fry in skillet with about 1” to 1-1/2” mix for dry handling. Put a little flour on a DUMPLINGS oil heated to 375°F or near smoking point. sheet of aluminum foil and pat dough to (10 - 12 Servings) Turn balls with tongs for uniform browning. about 1/2” thickness. Use soup can as a Remove from oil, drain on paper towels. Roll biscuit cutter. Bake with moderate heat for 2 cups “JIFFY” Baking Mix in cinnamon-sugar mixture** and serve 15 - 20 minutes or until biscuits are lightly 2/3 cups milk warm. browned on top. Combine ingredients until well blended. KAMPER KAKES BAKING TIPS Spoon dough on boiling stew. Cover tightly; (Eight 4” Pancakes) reduce heat and simmer 12 - 15 minutes. For a biscuit cutter, use soup can or can of 1 pkg. “JIFFY” Apple Cinnamon, Banana, comparable size. Remove one end for Blueberry, Chocolate or Raspberry Muffin cutting. Punch holes in opposite end for air. REFLECTOR OVEN Mix 1 egg For a rolling pin, cover plastic bottle with To make a reflector oven, place one 1/2 cup water aluminum foil. aluminum pan in back of grill to reflect heat. Place another pan (supported by rods) Preheat griddle. Grease lightly. Combine above the grill to reflect heat down. ingredients. Griddle is hot when a few drops MUFFINS IN A PAN of water dance on the surface. Turn (9 - 12 Servings) BAKING WITH REFLECTOR OVEN pancakes when bubbles appear and edges begin to dry. 1 pkg. “JIFFY” Apple Cinnamon, Banana, Hot coals should be placed directly in front, Blueberry, Chocolate or Raspberry Muffin but not under the baking pan. Concentrated Mix radiant heat around the baking pans is BAKING TIPS 1/3 cup water necessary for best results. During baking, 1 egg (optional)* items should be checked on bottom as well Baking time on a windy day may take as the top. somewhat longer. Times shown for all Grease an 8” square aluminum pan. Combine recipes are basic for a Reflector Oven. For ingredients. Pour into pan. Bake with CINNAMON ROLL UPS conventional baking, times should be moderate heat for 25 - 30 minutes. Crust will (8 - 10 Rolls) reduced as indicated on package. be golden brown. Bottoms will burn easily. 2 cups “JIFFY” Baking Mix JOHNNY CAKE margarine or butter, melted KORN KAKES (9 - 12 Servings) 2/3 cup water (9 - 12 Pancakes) cinnamon and sugar mixture** 1 pkg. “JIFFY” Corn Muffin Mix 1 pkg. “JIFFY” Corn Muffin Mix 1 egg (optional)* Combine baking mix and water to form a dry 2 Tbsp. melted shortening 1/2 cup water dough. If necessary, add more baking mix. 1 egg Place dough on a floured piece of aluminum 3/4 cup milk Grease an 8” square aluminum pan. Combine foil and pat or roll out to 1/2” thickness. ingredients. Pour into pan. Bake with Brush top with melted margarine or butter Preheat griddle. Grease lightly. Combine moderate heat for 25 - 30 minutes. If you and sprinkle with cinnamon-sugar mixture. ingredients. Griddle is hot when a few drops prefer a thicker Johnny Cake, use two Roll dough into the shape of a jelly roll and of water dance on the surface. Turn packages corn muffin mix with 1 cup water. cut into 1” pieces. Place close together on pancakes when bubbles appear and edges lightly greased aluminum baking sheet. begin to dry. *If egg is used, reduce liquid to 1/4 cup. Allow dough pieces to double in size. Bake ** For cinnamon and sugar mixture, mix 3 with moderate heat 25 - 30 minutes or until parts sugar to 1 part cinnamon. R102516 lightly browned on bottom.

Camping Recipes

CAMPER TWISTS KAMPER ROPES CANOES (12 - 15 Twists) (8 Canoes) For each rope measure 3/4 cup 1 pkg. “JIFFY” Pie Crust Mix “JIFFY” Baking Mix into pan. Add 2-1/2 cups “JIFFY” Baking Mix 5 Tbsp. water enough water for a doughy 2/3 cup water cinnamon and sugar mixture** consistency. Tear off 12 lengths of 1 pkg. hot dogs 12” aluminum foil. Divide dough Prepare pie crust mix as directed into twelve 8” lengths of dough. Combine baking mix and water to on package, using 5 Tbsp. water. Place one length of dough on to form a dough. On floured piece of Roll out thin. Cut into strips 1/2” each piece of aluminum foil. Roll aluminum foil pat or roll dough wide and about 6” long. Combine foil loosely around dough 3 times, into 15” x 11” rectangular about two strips together, dip in then tightly fold each end closed. 1/4” thick. Cut strips 5-1/2” x 3” cinnamon-sugar mixture and Place each in a bed of burned and wrap 1/2 way around each place on aluminum baking sheet. down coals or on grill over open hot dog. Moisten fingers with Repeat with remaining strips. fire. With tongs, turn ropes every water and pinch ends together. Bake with moderate heat 15 - 20 1/2 to 1 minute. Bake 8 – 15 Leave top open for condiments. minutes or until lightly browned. minutes depending on degree of Bake with moderate heat 25 - 30 heat. Serve immediately with minutes or until lightly browned. ** For cinnamon and sugar butter, honey or maple syrup. mixture, mix 3 parts sugar to 1 part cinnamon.