Re: [Philmont]: RE: Backcountry Cobbler

The last year that Rangers cooked coblers in dutch ovens was 1995.
Unfortunately, my career started the year after that. Since then all
the dutch oven boxes have been torn down or abandoned. Some staff
camps may have dutch ovens they could let you borrow.

I was not satisfied with what Philmont did to replace the cobbler. The
pound cakes and canned pie filling. I mean come on. Philmont is the
pinnacle of scouting. So I took it upon myself to do something special
for my crews later on in my career. I started cooking cobblers or
choclate cake with frosting as a treat for my crews. I bought and
outback oven and used that for cooking. Here's my recipies for those
if you want them:

Chocolate cake with frosting:
2 boxes of chocolate cake mix. Betty crocker brand that is called Mix
and stir. Only requries you to add water. it comes with frosting.

Preperation:
Pour cake mix in baking pan.
add the amount of water the box suggests.
bake
add frosting after it has cooled some

---------------------------

Peach cobbler:
1 can of sliced peaches in heavy syrup
1 small box of bisquick
some brown sugar
some cinamon
1 bag of caramels

preperation:
open the can of peaches and pour all of its contents into the baking
pan. Syrup and peaches
add bisquick. I believe a small box will be just enough, but can't
quite remember
 Add a generous amount of brown sugar ( I never measured out my ingredients).
Add a little water if the texture is not pancake like.
Sprinkle cinamon on top.
Place caramels on top of the concoction. (they will melt and sink to
the bottom as it cooks)
Bake so that the temperature shows on the oven in the "bake" region.
It takes a good 20-30 minutes if I remember right. To see if its done,
find a piece of pine straw and poke it in the middle. If it comes out
clean, its done
Note: all mixing is done in the baking pan so there is little cleanup

hope this helps

Jason Cotting
Retired Ranger
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Received on Tue Jan 11 23:59:14 2005