CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2003-06-22
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 6 cups Flour
- 1 tablespoon Salt
- 2 tablespoons Baking Powder
- 1 cup (1/2 lb.) Shortening
Instructions
Combine all dry ingredients well & cut in shortening. Seal tightly in an ice-cream bucket.
….BREAD: Add a handful of sugar to some of the mix. Add enough water to make a soft dough, handling as little as possible. Pat into a 1" thickness the size of a dinner plate. Place in a preheated & greased skillet. Brown one side well, turn & prop skillet at angle so heat reaches both sides. Takes about 15-20min. to cook.
….SCONES: Same as bread, but also add a handful of raisins. Cut in wedges & cook as in bread. (Wild berries are wonderful in these!)
….PANCAKES: Add two beaten eggs, sugar& enough dry or fresh milk to make a thin batter.
….BISCUITS: Add about 1/2-2/3 cup of milk to 2 cups of mix. Add a bit of sugar for sweet biscuits. Mould quickly into a 1" thick sheet & cut in rounds with an empty tin can. Place on a greased skillet with a space between each. Place a foil tent over skillet to trap and circulate the heat.
….DUMPLINGS: Add 2 teaspoons baking powder to 2 cups of mix. Add enough water to make a soft dough.
….DOUGHNUTS: Add a beaten egg, a handful of sugar,nutmeg and enough milk to the basic mix to make a stiff dough. Break off small pieces & drop in oil. Once golden brown, drain on paper towelling and eat as is or roll in icing sugar, or granulated sugar and cinnamon mixture.
….BANNOCK CUPS: Make a stiff dough about the size of a tennis ball with basic mix. Press over the end of a clean-cut alder stick, about the thickness of your wrist. Cook it slowly over the coals, when done remove & fill with almost anything. For example..Saute mushrooms,onions,peppers & ground beef with your favorite seasonings. Pour into a bannock cup & serve as a main dish with a bit of gravy over all.
….BANNOCK TWIST: Press stiff dough into a thin sheet. Cut into narrow strips about as wide as your finger. Spiral around a clean-cut alder stick & roast over coals turning constantly! When done eat with peanut butter or jam. KIDS LOVE COOKING THESE ALMOST AS MUCH AS EATING THEM!
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