Re: [Philmont]: RE: Backcountry Cobbler

For our 2003 Cavalcade, I took a bakepacker and Martha White or similar
mixes pre-measured in ziplocs. I added powdered milk and/or egg and then
marked on the zip what the mix was and how much water to add. We did
cakes/cobblers in the bakepacker and it was a nice end to each day.
Bakepackers are very light and the mixes were easy to split into crew
members' bags that had to go in the bear bag.

Mollie McAuliffe
Crew Advisor - 2003 Cavalcade & hopefully 2006 Cavalcade

----- Original Message -----
From: "Jason Cotting" <jasoncotting@gmail.com>
To: "Multiple recipients of list philmont" <philmont@troop47.com>
Sent: Tuesday, January 11, 2005 11:15 PM
Subject: 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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> Scouts and Scouters, do your best to be trustworthy,
> loyal, helpful, friendly, courteous, kind, obedient,
> cheerful, thrifty, brave, clean and reverent.
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>

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-------------------------------------------------------
As you gather around this virtual campfire with fellow
Scouts and Scouters, do your best to be trustworthy,
loyal, helpful, friendly, courteous, kind, obedient,
cheerful, thrifty, brave, clean and reverent.
-------------------------------------------------------

 
Received on Wed Jan 12 07:23:17 2005