Posts Tagged With: apples

Apple Fritter Pull-Aparts

I love apple fritters. They are one of my favorite donuts. If you also love apple fritters, you will love these pull-aparts. Little bits of apple tucked into warm chunks of cinnamon pastry, buttery and sugary, and slathered in frosting. What’s not to love!

Last month at Fort Ebey State Park, I made this for the scoutmasters and it was a huge hit. Fresh out of the oven, the apple fritter pull-aparts were warm and gooey, and the apples were still a little al dente. We all loved it! I served them with sausages and it was a great breakfast on a chilly Sunday morning.

Equipment
12-inch Dutch oven, small bowl, knife, cutting board.

Ingredients
3 cups apples (about 4 medium apples), peeled, cored, and diced small
2 tablespoon brown sugar
1 teaspoon ground cinnamon
2 cans Pillsbury Grands! Cinnamon Rolls (5 rolls each)
10 tablespoons unsalted butter, melted
2/3 cup packed brown sugar
2 tablespoon heavy whipping cream or milk, optional

Prep
Prep the apples and place in a bowl with the 2 tablespoons of brown sugar and ground cinnamon. Stir to combine and set aside. Line your Dutch oven with foil, grease the foil, and then start 25 coals.

While the coals are starting, cut each cinnamon roll into 6 pieces. They’ll fall apart and that’s okay. Sprinkle the pieces evenly in the Dutch oven. Sprinkle the apples over the cinnamon roll pieces. Stir the melted butter and brown sugar together, and then pour over the top of the apples and cinnamon rolls.

Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for 28-33 minutes.

Just before serving, place the icing that came with the cinnamon rolls in a small bowl or a tin cup. Heat just long enough to make it pourable. Stir in heavy whipping cream (or milk) to make it more of a glaze, and then pour over the top. Serve warm.

Serves 10-12

This post has been shared at Homestead Bloggers Network. If you like this blog and don’t want to miss a single post, subscribe to Chuck Wagoneer by clicking on the Follow Us button in the upper right corner and follow us on Facebook and Pinterest for the latest updates and more stuff!

Categories: Breakfasts, Dutch Oven, Recipes | Tags: , , , , , , , , , , , | 1 Comment

Apples of My Eye

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This Saturday, March 11, is National Johnny Appleseed Day. John Chapman (1774-1845), often called Johnny Appleseed, became an American legend while still alive, due to his kind, generous ways, his leadership in conservation, and the symbolic importance he attributed to apples. Sounds like a Scout.

Here in Washington state, the apple is our state fruit and Washington produces about 42% of the apples grown in the United States, and 60% of those are grown for fresh consumption.

“An apple a day keeps the doctor away” is an old Welsh proverb that most of us are familiar with, but what makes this fruit so special?

Nutritional powerhouses, apples are extremely rich in important antioxidants, flavanoids, and dietary fiber. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

A collection of research studies suggest that apples can improve neurological health and prevent dementia. They can reduce the risk of stroke and diabetes, may lower levels of bad cholesterol, may help prevent breast cancer, and they support the good bacteria in our digestive systems.

Apples only come with one small warning: Apple seeds do contain cyanide, a powerful poison. Eating too many apple seeds can potentially be fatal. Apple seeds should not be consumed. I once read a mystery novel where the villain was slowly poisoning the heroine’s brother by feeding him apple seeds.

Apples are among the most commonly cultivated tree fruits. They come in many varieties and can be grown in many places around the world. There are three main use categories for apples: Dessert (sweet and best suited for eating fresh), Cooking (well-suited for baking in pies and cakes or cooking into sauces or butters), and Cider (small and tart, best suited for making cider). I’m not going to get into the Cider Category because that’s a little more complicated and is probably a whole blog post by itself.

So, let’s take a closer look at some dessert and cooking apples.

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Fuji (Dessert) apples were developed in Japan, but its “parents” are American apples, the Red Delicious and the Ralls Janet. They have a sweet, mild flavor and a crunchy texture.

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Gala (Dessert and Cooking) apples are frequently near the top of the most popular apples list. They were developed in New Zealand by crossing a Golden Delicious and a Kidd’s Orange Red. They are fragrant with a mild, sweet flavor and have a fine texture. In cooking, they are suitable for making sauces.

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Golden Delicious (Dessert and Cooking) apples have thin skins and come from West Virginia. They have a mild, sweet flavor, and a smooth texture. In cooking, they are best for pies.

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Granny Smith (Dessert and Cooking) were one of the first apple varieties to be found in markets internationally. They are originally from Australia. They are tart and have a firm texture. In cooking, they are best for baking.

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Jonagold (Dessert) apples are large with a thin skin originally developed in New York. They are aromatic with a sweet-wine flavor. They are juicy and have a fluffily crisp texture.

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McIntosh (Dessert and Cooking) are some of the most aromatic apples and come from Quebec. They have a sweet flavor and juicy texture. In cooking, they are best for sauces and butters.

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Pink Lady (Dessert) is actually a brand name; the apple itself is a member of a variety called Cripps Pink apples from Western Australia. They have a sweet flavor and crunchy texture.

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Red Delicious (Dessert) apples were America’s favorite apple for nearly 75 years and still ranks in the top 10. Originally developed in Iowa, they are mild, sweet and slightly bitter, and have a crunchy texture.

So, with all the varieties of apples out there, you ought to be able to find at least one that you like. My son and I take gala or Fuji apples in our lunches nearly every day. I find I feel better when I do that.

This Saturday, let’s all raise a glass of apple cider to Johnny Appleseed or celebrate with a slice of apple pie!

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Categories: Under the Lid | Tags: , , , , , , , | Leave a comment

Celebrating 2016

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We now have 117 posts, more than 1,400 followers, and nearly 22,000 page views. Wow!

I want to thank all my guinea pigs, I mean, family, friends, and scouts who taste tested every recipe I blogged about, and for all your comments and suggestions for blog ideas.

Let’s celebrate 2016 and look back at the 10 posts you gave the most “hits” to this year.

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  1. Best Ever Meatloaf

Now, I know what you’re thinking: Ugh! Meatloaf! Really?! I have to admit, I’ve had some really lousy meatloaves over the years. I have an aunt, who shall remain nameless, who frequently made meatloaf when we came to visit and, I swear, it was like eating sawdust! But have no fear, meatloaf phobes, this meatloaf recipe is a winner! It even won over my meatloaf-hating hubby many years ago. Read the post.

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  1. Scalloped Potatoes are the Mother of All Comfort Foods

Scalloped potatoes are one of my family’s favorite winter comfort foods. They pair very nicely with my meatloaf. They both cook at the same temperature. The potatoes go into the oven first because they cook 90 minutes and then I assemble the meatloaf and it goes into the oven for an hour. I time it so they are done at the same time. I serve them together with either a green vegetable or a salad. It’s heaven on a plate! Read the post.

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  1. Apple Raisin Monkey Bread

I think this just became my new favorite monkey bread! A couple weeks ago, we were going to a potluck brunch with friends and we wanted to make monkey bread. On a lark, we decided to add a diced apple and it was amazing! We loved it! Read the post.

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  1. Meatball Sub Pull-Aparts

Let me just say right up front, this is crazy good! Okay, now that we have that out of the way, we can continue. This is a warm, hearty meal that tastes amazing. From the rich and flavorful Italian meatballs and marinara sauce to the velvety, gooey mozzarella cheese to the fluffy and crunchy bits of French bread, this was so yummy! Serve it with a fresh green Italian or Caesar salad and you have a winner dinner. Everyone loved this. Read the post.

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  1. Chicken Mini Pies

This has to be one of our family’s top 10 favorite things to eat. We don’t make them very often because they are a bit labor intensive, but they are well worth the effort. In fact, they taste so yummy that we nearly devour them as soon as they come out of the oven, piping hot and scalding our mouths in the process. But we just can’t stop ourselves. They are that yummy. Read the post.

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  1. White Bean Chicken Chili

I have to admit that I was a little concerned at first when I saw and smelled the amount of cilantro that goes in because I’m not a big cilantro fan. But after simmering 30 minutes, the cilantro really mellows out and provides the signature flavor of this dish. I’m not sure what it is about white beans, but for me, they are a comfort food. This is such a satisfying soup but it is also light so it’s perfect for a cold winter or warm summer night. When I made this a couple weekends later, I served it with my cornbread. Read the post.

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  1. DIY: How to Build a Box Oven

A box oven is a cheap and easy way to add an oven to your outdoor cooking gear. They are simple to make and you can build as many as you want. If a Dutch oven is out of your budget, a box oven is definitely in your budget and they are so simple to make a Brownie or Cub Scout could build one. Even if you have one or more Dutch ovens, one or two box ovens can add that much more oven power to your camp kitchen. Here’s all you need to build a box oven: a cardboard box, heavy duty aluminum foil, 4 empty cans, and duct tape. Read the post.

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  1. Best Banana Bread

In honor of National Banana Bread Day, here’s a simple banana bread recipe. You could make this in camp and bake it in a Dutch oven or in a box oven or you could make it at home and bring it to camp for a healthy snack. It works well as either muffins or a loaf. If you make a loaf, you could also slice it up and use it to make French toast for breakfast! Read the post.

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  1. Best Buttermilk Biscuits

This is the best buttermilk biscuit I’ve ever tasted. It’s light and fluffy and buttery. It tastes great with gravy on it or honey or jam or just plain butter or nothing at all. Making these biscuits have become a weekend tradition. My family has declared them to be better than the ones made by the Golden Arches or the Colonel. Read the post.

And the most-popular post of 2016 was …

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  1. Beef Stroganoff on a Camp Stove

This beef stroganoff recipe is a nod to my grandmother’s eastern European roots. This is one of my son’s favorite dishes and was the first recipe he asked me to teach him how to make. It is fast and easy, and I can usually have it on the table in less than 30 minutes. This would make a great Friday night dinner after rolling into camp because it is so quick. Read the post.

Keep those comments and suggestions coming! Now, let’s make 2017 even better and let’s get outside and get cooking!

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Categories: Cooking Outdoors | Tags: , , , , , , , , , , , , , | Leave a comment

Granny Apple Crisp

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Last weekend, my daughter and I taught outdoor cooking to an awesome bunch of Girl Scout adult volunteers and teens. This crisp is one of the things we made. I promised them I would get it posted to the blog right away and here it is! We also made Cookie’s Cornbread and Vegetarian 3-Bean Chili. I’ll have the chili posted soon.

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I love crisps and this crisp is one of my favorites because it uses tart Granny Smith apples and has a sweet and cinnamony toasted crunchy oat topping. We have made this crisp for a dessert following lunch or dinner and we’ve also made it for breakfast. We justified making it for breakfast because it has apples and oatmeal in it. So if you want to make it for breakfast, tell them, “Cookie said it was okay!”

We like to prep all our dry ingredients at home. You could also prep your apples at home and just add a smidge of lemon juice to the bag to keep them from oxidizing and turning brown, but this will add a bit more tartness to the crisp, which isn’t necessarily a bad thing.

When you get to camp it’s just “some assembly required.” So, as a dessert or as a breakfast item, this crisp is a winner.

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Equipment
12-inch Dutch oven

Ingredients
1 cup +2 tablespoons flour
1 cup + 2 tablespoons brown sugar
¾ cup old-fashioned oats
3 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon all spice
6 tablespoons butter, softened
6 large Granny Smith apples, peeled, cored and diced

Prep
At home, combine flour, brown sugar, oats, cinnamon, nutmeg, and all spice in a gallon-size heavy-duty resealable bag for transport to camp in your food tote.

In camp, peel, core and dice the apples. Foil line your Dutch oven and start 25 coals. Apply a thin coating of butter or oil to the foil.

Add butter to the dry ingredients in the resealable bag. Seal the bag and thoroughly mush ingredients together with hands until you get a nice crumbly texture.

Spread apples evenly in Dutch oven. Spoon butter-flour mixture evenly over the apples.

Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for 1 hour. Refresh coals as needed.

Serves 8

You could also make a double batch in a 16-inch Dutch oven. Adjust coals as necessary.

This post has been shared at Homestead Bloggers Network. If you like this blog and don’t want to miss a single post, subscribe to Chuck Wagoneer by clicking on the Follow Us button in the upper right corner and follow us on Facebook and Pinterest for the latest updates and more stuff!

Categories: Breakfasts, Desserts, Dutch Oven, Recipes | Tags: , , , , , , , , , , , , | Leave a comment

Trail Mix and Match

Trail Mix 03 690pxToday is National Trail Mix Day. Known by many names, I grew up calling it GORP (Good Old Raisins and Peanuts), trail mix is a type of snack mix, specifically a combination of dried fruit, nuts, and sometimes chocolate.

Trail mix is considered an ideal snack food for hiking and camping because it is lightweight, easy to store, and nutritious, providing a quick energy boost from the carbohydrates in the dried fruit or granola and sustained energy from fats in nuts. Trail mix is also perfect for sporting activities, field trips, and other high-calorie burning adventures.

The combination of nuts, raisins and chocolate as a trail snack dates back at least to the 1910s, when outdoorsman Horace Kephart recommended it in his popular camping guide. In the 1960s, trail mix was popularized by Paul Hadley of Hadley Fruit Orchards, who developed energy-boosting blends of dried fruit, nuts and seeds and marketed them to hikers in the neighboring San Jacinto Mountains.

However, in recent years, I feel that trail mix has become less of a high energy snack and more of a camp candy, which is a far departure from its original purpose. For trail mix to pack the energy punch that it’s supposed to, it can’t just be all candy. It needs to be primarily carbs, proteins and fats, with a little sugar for that sweet treat.

So long as trail mix includes the key three, the sky is the limit as to what to put in it. That’s another great thing about trail mix; it is definitely not a one-size fits all. It’s very customizable.

So, what makes a great trail mix?

Well, as we’ve already said, it needs to have carbs, proteins, and fats. It needs to have some crunchy bits and some chewy bits. It needs to have some sweet and some savory. And, above all, it needs to have flavor and stuff you like; otherwise, you’re not going to eat it no matter good for you it is.

Let’s explore the world of possibilities. When building your trail mix, include ingredients from each category and you can’t go wrong.

Nuts or Seeds

Good nut choices include almonds, pistachios, cashews, peanuts, and walnuts. Higher-calorie macadamia nuts, hazelnuts, Brazil nuts, pecans, and pine nuts are also good options in moderation. Nuts are loaded with healthy unsaturated fats, protein, fiber, antioxidants, vitamin E, and other essential vitamins and minerals. Raw or roasted, go for unsalted, unsweetened nuts to keep sugar and sodium in check.

For those with nut allergies (or just looking to mix things up), seeds provide many of the same nutritional benefits as nuts and many are loaded with omega-3 fatty acids, gamma linolenic acid, protein, zinc, iron, magnesium, potassium, phosphorus, and calcium. Good seed choices include hemp, sunflower, sesame, flax, and pumpkin.

Fruits or Berries

Good choices include dried apricots, pineapple, cranberries, blueberries, cherries, figs, apples, dates, raisins, banana chips, goji berries, strawberries, and mango. Fruit can be a great source of fiber, antioxidants, calcium, and vitamins A, C, and K. Look for dried fruit options with as little added sugar and preservatives as possible (some varieties, like cranberries, are naturally quite tart and almost always sweetened with cane sugar or apple juice). It’s also pretty easy to make your own dried fruit at home in the oven.

Crunchy Bites

For that little bit of crunch try granola, toasted oats, sesame sticks, pretzels, tortilla chips, shredded wheat squares, air-popped popcorn, puffed rice, corn flakes, whole-grain cereals like Cheerios or Chex, bran flakes, and whole-wheat crackers. Grains add complex carbohydrates for extra fiber, which boosts overall energy and helps to keep you full. Choose whole grains whenever possible and avoid highly processed cereals that add unnecessary sugar and sodium.

Sweet Bites

Round out your trail mix with a sprinkling of something sweet, including M&Ms, chips or nibs (dark chocolate, milk chocolate, white chocolate, peanut butter, carob, butterscotch), gummy candies, chocolate-covered coffee beans, yogurt-covered raisins, mini marshmallows. When choosing chocolate, remember that dark varieties have extra antioxidants. A little bit of sugar is perfectly acceptable and, according to Mary Poppins, “helps the medicine go down.” Just remember to add sugary treats sparingly. They should not be a main component.

Unique Mix-Ins & Savory Extras

Kick it up a notch with coconut flakes, wasabi peas, candied ginger, pork rinds, coffee beans, and seaweed rice crackers. Adding spices is a great way to change up the flavor a bit. Season the mix with sea salt, curry, ground ginger, cinnamon, nutmeg, cardamom, or cayenne pepper.

Some Assembly Required

Start by choosing just a couple ingredients from each category. Keep it simple. Don’t pack too many flavors in, but have enough variety to make every handful a little different. Don’t be afraid to mix it up once and a while and add something new or come up with new combinations.

When you’re ready to assemble, combine ingredients and store in an airtight container in a cool, dry place to prevent spoilage.

When making trail mix for a camping or hiking adventure, sporting activity, or urban experience, allow each family member to build their own. Set out ingredients, grouped by category, and give everyone a resealable bag, mason jar, or plastic container. Guide little ones so they don’t load up on all the sugary stuff and leave out the nutritional building blocks.

Trail mix is a power hitter when it comes to snack food and is not just for hikers. I pack a little trail mix to work every day for a nutritious energy boost for when I hit that afternoon slump. And, yes, I have Craisins in mine! What’s in your mix?

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Categories: Cooking Outdoors, Recipes, Snacks | Tags: , , , , , , , , , , , | Leave a comment

Cran-Apple Coleslaw

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I grew up on a cranberry farm and, every once in a while, I get a craving for cranberries. I also like to find excuses to add cranberries wherever I can, so I couldn’t pass up an opportunity to enjoy them with apples.

This non-traditional coleslaw is perfect for when you’re looking for something a little different. The apples and cranberries are a classic pairing of sweetness and tartness. The almonds add just a bit of crunch along with the cabbage and carrots. And the dressing is both sweet and tangy, and brings it all together.

As the base for the dressing, I used Fage Greek yogurt for its richness and thickness. Whatever brand you choose, be sure it is Greek; otherwise, the yogurt will be too thin and your dressing will be too sloppy.

I’d recommend assembling and serving immediately to keep everything as crisp as possible. The dressing could be made ahead and brought to camp for when you’re ready to assemble.

As always, tweak it to your liking. If you’re not a fan of dried cranberries, you could substitute raisins. You could use a different variety of apple. We like gala apples.

I love the fruity freshness of this salad. You could easily pair it with most anything. Last weekend, we served it with our chipotle pulled pork and it was fantastic. Look for the chipotle pulled pork recipe soon!

Equipment
Large mixing bowl, small mixing bowl, whisk, knife, cutting board, measuring cups and spoons..

Ingredients
¾ cup Greek yogurt
¼ cup mayonnaise
¼ cup honey
2 tablespoon apple cider vinegar
1 teaspoon salt
½ teaspoon ground black pepper
6-7 cups cabbage, shredded (about 1 small cabbage)
1½ cups carrots, sliced into matchsticks
3 cups gala apples, sliced into matchsticks (about 2 apples)
½ cup green onions, sliced (about 4 stalks)
1 cup almonds, sliced or slivered
1 cup dried cranberries

Prep
At home or in camp, in a small mixing bowl, whisk together Greek yogurt, mayonnaise, honey, apple cider vinegar, and salt and pepper until smooth.

In a large bowl, toss together cabbage, carrots, apples, green onions, almonds and cranberries. Add the dressing and toss to evenly coat.

Serves about 8.

This post has been shared at Homestead Bloggers Network. If you like this blog and don’t want to miss a single post, subscribe to Chuck Wagoneer by clicking on the Follow Us button in the upper right corner and follow us on Facebook and Pinterest for the latest updates and more stuff!

Categories: Recipes, Sides | Tags: , , , , , , , , , , , | 1 Comment

Apple Raisin Monkey Bread

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I think this just became my new favorite monkey bread! A couple weeks ago, we were going to a potluck brunch with friends and we wanted to make monkey bread. On a lark, we decided to add a diced apple and it was amazing! We loved it!

We used a Golden Delicious apple, but you could use whatever variety you like. We chose the Golden Delicious for its mild, sweet flavor. You could also use a Red Delicious, Gala, Fuji, any of the sweet varieties. You could even use a Granny Smith if you wanted a bit of tartness to counteract all the sweetness.

In addition to the raisins, the apple added a fresh and fruity component to the heavy sweet monkey bread. Apple and caramel are a classic pairing as are apple and raisin. It was a win all the way around.

So, in honor of National Sticky Bun Day Sunday, February 21, we just might have to make this one, again!

Equipment
12-inch Dutch oven or 12-cup Bundt pan.

Ingredients
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) refrigerated biscuits
1/2 cup chopped walnuts
1/2 cup raisins
1 cup apple, peeled and diced
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Prep
Start 25 coals in a chimney or preheat oven to 350°F. Lightly grease the Dutch oven or Bundt pan with shortening or cooking spray. In large resealable plastic storage food bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters. Add to bag, seal, and shake to coat. Arrange in pan, adding walnuts, raisins, and apple among the biscuit pieces.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake at 350°F, using 17 coals on the lid and 8 underneath, for 28 to 32 minutes or until the top is golden brown and center is no longer doughy. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Serves 12.

 

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Categories: Breakfasts, Desserts, Dutch Oven, Recipes | Tags: , , , , , , , , , , , , , | 1 Comment

Three-Apple Salad is Sweet and Savory

3_Apple_Salad_IMG_0865_600pxI absolutely love this salad and I’m not a big salad fan so that’s saying a lot. We made it just a couple weeks ago while teaching outdoor cooking to a group of Girl Scout adult volunteers. We served it with a hearty, spicy potato chowder and it was the perfect side dish. The salad was light, tart, sweet and savory. It was like a little party in your mouth.

I love the different colors and flavors of the apples. We used a sweet red Gala, a yellow Golden Delicious, and a tart green Granny Smith. Instead of the Gala, you could use a Fuji. Of the variations below, we used cheddar cheese (I chose sharp for its bold flavor), dried cherries, and crunchy walnuts. Instead of the frozen apple juice concentrate, we used regular apple juice. The dressing is creamy and tangy and doesn’t overpower the other ingredients. The green onion adds just a little bite.

This recipe has great flavors and is very kid friendly. It’s just yummy!

To prep at home, you could mix the dressing, toast the nuts (which I forgot to do) and even dice the cheese and celery and slice the green onions. I would dice the apples in camp right before assembly. Because we were teaching, we had our “students” prep everything in camp and it didn’t take long at all. Below is a picture of everything in the bowl before we added the dressing. This is a double batch. Isn’t it pretty?!

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Because of its light and fresh flavors and the cooling properties of the dressing, this salad would pair perfectly with anything that is heavy and/or spicy.

 

Equipment

Medium-size mixing bowl, small-size mixing bowl, knife, cutting board, measuring cups and spoons, rubber spatula.

 

Ingredients

3 apples (1 red, 1 yellow, 1 green) diced (½-inch) to measure 2 cups

3 ounces Swiss, Cheddar or Gouda cheese, diced ½-inch to measure ¾ cup

½ cup celery, diced (½-inch)

½ cup dried cherries or cranberries

1 tablespoon green onion, thinly sliced

¼ cup walnuts or pecans, toasted and chopped (optional)

½ cup plain fat-free yogurt

¼ cup mayonnaise

1 teaspoon frozen apple juice concentrate or straight apple juice

1 teaspoon lemon juice

 

Prep

In medium bowl, combine apples, cheese, celery, cherries, green onion and nuts.

For dressing, in small bowl stir together yogurt, mayonnaise, apple juice concentrate and the lemon juice. Toss gently with salad. Serve on lettuce leaves if desired.

Serves 8 as a side dish.

To toast nuts, spread nuts on baking sheet and bake in a 325°F oven for 5 to 10 minutes, stirring twice, until nuts are fragrant and lightly browned. If you want to toast these in camp, you could use a box oven with 13 briquettes or a Dutch oven. To determine the number of coals needed for the size of your Dutch oven, reference the Dutch Oven Temperature Chart on the Soup to Nuts page.

 

This post has been shared at Homestead Bloggers Network and Homestead Blog Hop. If you like this blog and don’t want to miss a single post, subscribe to Chuck Wagoneer by clicking on the Follow Us button in the upper right corner and follow us on Facebook and Pinterest for the latest updates and more stuff!

 

Categories: Recipes, Sides | Tags: , , , , , , , , , , , , , , , | 1 Comment

Blueberry French Toast Casserole

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This French toast casserole is loaded with French toast flavor with none of the mess or bread flipping. It all goes together in a Dutch oven and, when it’s done, you can all sit down together and eat.

This recipe can be prepped up to 24 hours in advance so you could prep it at home right before you leave and then assemble it the next morning for a quick and easy breakfast in camp. It also makes a great breakfast at home that you can assemble the night before, and is a great way to do French toast if you’re feeding a crowd. If you dry the bread by baking it in the oven (instructions are at the bottom of the post) then the bread cubes will act like little sponges and really soak up the egg mixture and make a firmer casserole.

We’ve made this with fresh and frozen blueberries and with frozen peaches and we like each of those versions. The one pictured above was made with blueberries. Very yummy! We want to try apples next.

 

Equipment

12-inch Dutch oven or 3-quart rectangular baking dish, mixing bowl, whisk, measuring cups and spoons

 

Ingredients

12 slices white bread, cut into 1/2-inch cubes (about 8 cups), dried*

1 8 ounce packages cream cheese, cut into 3/4-inch cubes

1 ½ cups fresh or frozen blueberries, peaches or apple chunks

12 eggs

2 cups milk

1/2 cup maple syrup or maple-flavor syrup

1 teaspoon cinnamon

2 teaspoons vanilla

 

Prep

In a mixer at home or in a medium mixing bowl in camp, whip or whisk cream cheese until smooth. Add eggs, milk, syrup, cinnamon, and vanilla. The cream cheese will be lumpy and that’s okay.

Place half of the bread cubes over the bottom of a well-buttered 3-quart rectangular baking dish or foil-lined Dutch oven. Sprinkle fruit over bread cubes. Arrange remaining bread cubes over fruit.

Carefully pour egg mixture over the bread mixture. This can be covered and chilled up to 24 hours; however, I would not recommend chilling it in the Dutch oven. I would assemble it in a bowl for transport to camp and then, in the morning, just dump it into the foil-lined Dutch oven and bake. When we made this last weekend, we did everything in camp, assembled, and then let it sit while we prepped the coals and that was plenty of time for the bread to soak up the egg mixture.

Prep 25 coals.

Bake in a 350°F oven, using 17 coals on the lid and 8 coals underneath, for 50 minutes or until a knife inserted near the center comes out clean, and topping is puffed and golden brown. Refresh coals as needed. Let stand for 10 minutes before serving. Serve warm with maple syrup or flavored syrup to compliment your fruit.

Serves 8

 

*To dry bread slices, arrange bread in a single layer on a wire rack; cover loosely and let stand overnight. Or cut bread into 1/2-inch cubes; spread in a large baking pan. Bake, uncovered, in a 300°F oven for 10 to 15 minutes or until dry, stirring twice; cool.

 

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Categories: Breakfasts, Dutch Oven, Recipes | Tags: , , , , , , , , , , , , , , , | 2 Comments

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