Camping Recipes, One pot meals, Part 4
Motorcycling articles by Leonard R.
Maple Bran Muffins - Apple Oatmeal Muffins - Breakfast Burritos - Apple Almond Chicken
A while back Judy and I took a three day, two night trip to look at ghost towns. It sounded like a good excuse for a ride. The ghost towns were there, but had far to many modern day homes in them for the towns to be considered Ghost Towns. Before we left on the trip, Judy made some muffins, which we had for breakfast on our short tour. Needless to say, they were a welcome break from our usual breakfast fare. So, I'm going to pass along our two favorite muffin recipes. |
Donna Klien-Gebbinck's award winning Maple Bran Muffins.
Our dear friend Donna Klein-Gebbinck, near Elmvale, Ontario makes the most wonderful muffins and with much coaxing and charm, I managed to get her recipe. For it's true flavor, you have to use real maple syrup. Granted you might not be able to make the muffins over a campfire, but you could make them at home and take them with you. What a wonderful breakfast it would be to have Donna's muffins with fresh morning coffee. Also Donna reminded me that Elmvale, Ontario has a Maple Syrup Festival each April, so try and make it there for that wonderful event.
½ cup of milk
½ can of maple syrup
1 egg slightly beaten
¼ cup of oil
¾ cup of natural wheat bran
1 & ¼ cups of whole wheat flour
3 teaspoons of baking powder
½ teaspoon of salt
1/3 cup of chopped walnuts
For the glaze:
1 tablespoon of butter
½ cup of confectioners sugar
1 tablespoon of maple syrup
Combine bran, milk and maple syrup. Mix in egg and oil. Combine the remaining muffin ingredients. Add bran mixture, stirring until just moistened. Divide batter into 12 greased muffin tins. Bake at 400 degrees for 18 to 20 minutes. For the glaze, combine the ingredients, stirring to blend and spread over the warm muffins after they have
finished baking and removed from the oven to cool.
We think the next muffin recipe came from Judy's spinster Aunt many years ago. Since we all have modern ovens, I will dispense with the section on how to wood fire your "cooking oven" and how to turn the muffin tins during the baking process. Also the names of the apples are old school and may not be available by those names. It would seem that you are seeking a soft apple, so check with your grocer. |
Aunt Gwinnie's Oatmeal Apple Muffins.
2 teaspoons of cinnamon
1 teaspoon of salt
1/3 cups of sugar
1 teaspoon of nutmeg
3 teaspoons of baking powder
1 cup of sifted flower
1 cup of rolled oats. (Oatmeal oats)
½ cup of vegetable oil
1 cup of chopped raisins
1 chopped apple. (Jonathon's, Wine Saps or Mackintosh work best.)
¾ cup of milk
(A foot note to the hand written recipe says adding 1/4 cup of finely
chopped walnuts is optional.)
Mix all the dry ingredients together in a large bowl. Beat the egg in a separate bowl. Pour into the large bowl all the remaining liquid, including the egg. Mix enough to moisten the dry mix. Pour into greased muffin tins. (Usually 8 to 12) Bake at 400 degrees for 15 to 20 minutes.
My friend Sherry, her husband Jay, and their children are avid dirt bike and ATV riders, often camping along the mountain trail and eating simple camping meals. Sherry gave me this delicious breakfast burrito recipe. It comes to her from her late Grandmother Chila (Shelia) who owned a Mexican food store called "Save and Save La Tienda", in Waukesha, Wisconsin. Sherry grew up eating tortillas stuffed with
anything and everything. She said that to this day, she relishes tortillas. |
Sherry's Trailside Breakfast Burritos
You'll need: Soft tortilla shells, eggs, ground sausage, Mexican blend shredded cheese, salsa and sour cream. Cook the sausage over a camp fire or on the stove in a shallow frying pan, until the sausage is loose and done. (Sherry prefers Jimmy Dean sausage.) Drain off the grease and set the sausage aside in a dish. Next, scramble enough eggs for your party. Probably about two per person. When the eggs are done, scoop them and the sausage into the tortilla shell, sprinkle on the cheese, dribble on the salsa to taste and top with a dollop of sour cream. Fold the corners and side of the tortilla and eat. If you like, you can remove the eggs from the pan, set them aside and warm
your tortillas before stuffing.
This is a nice breakfast on a chilly morning and the number of dishes are at a minimum. Also, the grocer often will cut a dozen egg carton in half for you, when you purchase the eggs the night before your breakfast.
I know a Seuss Chef, Christine Falk LaFrenier, who gave me this recipe. She, her husband and children are avid campers and her troop insist on this meal at least once a camping trip. |
Christine's Apple Almond Chicken.
(Roughly figured out for two people.)
You'll need two boneless and skinless chicken breasts cut into halves.
1 medium apple cut into about 8 wedges. ¼ cup of packed brown sugar.
¼ cup of sliced almonds. A table spoon of ground cinnamon.
(Pre-measure at home and bag, putting the brown sugar in a separate bag
and the almonds and cinnamon together in another bag)
2 table spoons of Dijon mustard. (A snitched packet of plain mustard would work too.)
Cook the chicken in a pan with lid, turning the chicken often. While the chicken is still all white and before it starts browning, add the apple wedges. Pre-mix the brown sugar with the mustard. Just when the chicken starts browning spoon the brown sugar-mustard mix over the chicken and apples. Sprinkle the almonds and cinnamon on top. Cook another five minutes or so, until the chicken is well done and the apples are tender.
When serving, take the sauce left in the pan and spoon back over the
chicken and apples.