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~CAMPFIRE RECIPES~

Every month we ask for our Members to submit their Favorite Recipes...
Check Out These Great Recipes!

Corn on the Fire
Submitted by Mande Tharpe

 

Just wrap corn in foil with butter. 

Put a little oil in the pan with tatters and onion and then steaks over an open fire.

It is very delish!

Jim Lahey's No-Knead Bread
Submitted by Cyndi Campbell

The loaves from New York’s Sullivan Street Bakery are the stuff of carb legend, so for a dough recipe, we felt compelled to go to the bread trailblazer himself, Jim Lahey. Here, he shares the one for his much-loved, no-knead, long-fermented rustic bread.

Makes One 10-inch round loaf; 1¼ pounds

3 cups (400 grams) bread flour
1 ¼ tsp (8 grams) table salt
¼ tsp (1 gram) instant or other active dry yeast
1 ? cups (300 grams) cool (55 to 65°F) water
wheat bran, cornmeal or additional flour for dusting

Equipment:

An ovenproof 4 1⁄2 to 5 1⁄2-quart heavy pot (cast iron or enamel)

1.  Stir together flour, salt, and yeast in a medium bowl. Stir in water with a wooden spoon until you have a wet, sticky dough, about 30 seconds. Make sure it’s really sticky to the touch; if not, mix in another 1 to 2 Tbsp of water. Cover bowl with a plate or plastic wrap and sit at room temperature, out of direct sunlight, until the surface is dotted with bubbles and dough more than doubles in size, 12 to 18 hours. This slow rise—fermentation—is the key to flavor.

2. Generously dust a work surface with flour. Scrape dough out in one piece. The dough will cling in long, thin strands and will be loose and sticky—do not add flour. Use lightly floured hands to lift the edges of the dough in toward the center, tucking them in to make a round.

3.   Place a tea towel (not terry) on your work surface and generously dust it with wheat bran, cornmeal, or flour. With floured hands gently transfer the dough onto the towel with seam side down. If the dough is tacky, dust the top lightly with the bran, cornmeal, or flour. Fold the towel loosely over the dough and place it in a warm, draft-free spot until almost doubled 1 to 2 hours.

4.  At least 30 minutes before the end of the second rise, preheat the covered pot on a rack in the lower third position in a 475°F pre-heated oven. Carefully remove the preheated pot and uncover it. Unfold the towel, lightly dust the dough with flour or bran, and quickly but gently invert it into the pot, seam side up. Cover the pot and bake 30 minutes.

5. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Very carefully lift the bread out of the hot pot and place it on a rack to cool thoroughly. Let cool at least 1 hour before eating.

Campfire Cheesesteaks
Submitted by Tiffany Dawn Gibbs

 

Campfire cheesesteaks: grill steak, onions, peppers.

Slice French loaf, one piece of cheese (provolone) between each slice & steak/veggies. 

Wrap in foil & warm until toasty & merry. Yum!

Cream cheese Bacon-Wrapped Jalapeños
Submitted by Gina Marie Mendola-La Bella

 

Cut jalapeño in half, remove the seeds.

Fill each half with cream cheese. 

Wrap securely with bacon.

Put them on the grill until the bacon is crisp.

Can't go wrong with Bacon!

 

Dessert Camp Pie/ Pizza Camp Pie
Submitted by Chris Bacin

 

Needed:
Camping Pie Iron
Bread
Spray can of cooking oil
Any type of canned pie filling (I prefer raspberry or cherry) 
Can of frosting
OR instead of dessert, go dinner: A jar of pizza sauce, shredded cheese, pepperoni (anything you like on pizza)

Campfire!

Spray both sides of pie iron

Put a slice of bread on one side, add a small amount of filling, add another slice of bread, close pie iron, lock it.

Put in hot coals. Keep checking it till bread is toasted.

Put on a plate, add frosting to dessert pie. 

 

 

Have any favorite Campfire Recipes?
Send 'em on over! TrailJournal@htcaa.org

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