WAGGGS-L
Cyber-Cookbook

Breakfast Lunch Snacks Appetizers Salad Supper Vegetables Bread Dessert Drinks
  Breads
Camper's Bread
Cinnamon Crescents
Corn Cornbread
Garlic Cheese Rolls
Heaven's Gift Cheese Bread
Onion Biscuits
Sourdough Rolls
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  Campers' Bread
Preparation Method: over a fire in a frying pan
Serves: Feeds two hungry people.
Non-Food Items Needed:
Food Items Needed: 1 c flour
1 tsp baking powder
1/4 tsp salt
1/2 c or less water (add cautiously)
OPTIONAL:
  1 T sugar (for crispier crust)
  1 fresh or powdered egg (for thickness and richness)
  milk instead of water
  1 T cinnamon
  1/3 T shortening (to keep quality, use Crisco)
At Home Prep: (Mix dry ingredients at home and put in Ziploc bag.)
In Camp Prep / Cooking Instructions: Heat and grease the camp frying pan. Remove about 2 T from plastic bag and hold in reserve. Stir in only enough water, about 1/2 c, to make a firm dough. Work this with the fingertips to blend thoroughly. If it is too wet, add the reserve dry ingredients. Form dough into a round cake, about 1" thick. It will not have a soggy center (and will be crustier) if you poke a finger through the middle of the cake, and shape a hole 2" in diameter. (Shape is like a donut or bagel.) The loaf will be about 8" across. Lay bread in the warm, oiled skillet. Baking will take approximately 15 - 30 minutes. When a bottom crust has formed, shake it loose so that it does not get stuck. When the dough has hardened, flip it over with the help of a spatula. Brown the two sides evenly by turning the bread occasionally. If a lively fire is going, prop the pan at an angle so the heat will reach the bread from the top. The bread is done when tapping the crust yields a hard, hollow sound (such as a bagel.) If you discover that it not done when you break off a piece, put the bread back in the skillet for a few more minutes. The bread can also be tested with a wooden splinter inserted in the dough; if it comes out clean and dry, it is done. Serve immediately.
Serving Suggestions:
Comments:
Contributed by: Joyce Pluskota
Milwaukee, WI
Girl Scouts Milwaukee Area
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  Cinnamon Crescents
Preparation Method: Box Oven
Serves: 8
Non-Food Items Needed: Box Oven
Food Items Needed: Cinnamon
Sugar
Melted butter
Refrigerated crescent rolls
At Home Prep:
In Camp Prep / Cooking Instructions: Separate, form, and bake rolls as directed, but spread each roll with butter and sprinkle with sugar and cinnamon before rolling up.
Serving Suggestions:
Comments:
Contributed by: Sandy Garrett
Master Trainer
Girl Scouts of Southeastern Pennsylvania
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  Corn cornbread
Preparation Method: Dutch Oven
Serves: 6 to 8
Non-Food Items Needed: Kitchen utensils
mixing bowl
vegetable oil
aluminum foil
charcoal
Food Items Needed: 1 package cornbread mix (about 16 oz.)
1 can corn
butter
small can chopped chilies (optional)
At Home Prep: None
In Camp Prep / Cooking Instructions: Line Dutch oven with foil, and lightly oil

Drain the canned corn, reserving liquid Prepare package of mix, using liquid from canned corn. Mix with corn If desired, add chilies

Pour batter into Dutch oven. Bake, with charcoal on top and underneath, for about 20-30 minutes.
Serving Suggestions: Lift bread on foil out of oven. Butter, if you want, but not essential.
Comments: Cornbread can, of course, be made from scratch, but the prepared mix is very good and the result is delicious!
Contributed by: Nancy Roe
Girl Scout volunteer trainer
Abnaki GS Council
Maine
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  Garlic Cheese Rolls
Preparation Method: Box oven
Serves: 8
Non-Food Items Needed: Box oven
8 x 8 pan
Food Items Needed: 2 packages of uncooked, refrigerator dinner rolls
1/4 cup butter
Clove of garlic
couple ounces of cheddar cheese
At Home Prep: Melt the butter, mince the garlic, put both in air tight container.
In Camp Prep / Cooking Instructions: Grate the cheese, open dinner roll packages, cut each roll in half, spread some of the butter mixture on the bottom of the pan, put in a layer of the dinner roll halves, spread some more butter/garlic, sprinkle the cheese on top, put the rest of the dinner rolls on, spread the rest of the butter mixture over all

Bake in box over for about 35-45 minutes,
Serving Suggestions: Let cool a touch, then you can just pull a piece off
Comments: check frequently after 35 minutes or if very hot fire, these burn easily
Contributed by: Katie
Brownie Troop 1045
Soquel, CA
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  Heaven's Gift Cheese Bread
Preparation Method: box oven, (camp stove, or hot coals to melt butter over)
Serves: 6 to 8
Non-Food Items Needed: Aluminum foil
charcoal
spoon
1 quarts pot to melt butter in
Food Items Needed: 2 sticks butter (NO MARGARINE!!!)
2 jars Kraft Old English Cheese
1 ROUND loaf sourdough bread
Garlic, to taste
At Home Prep: None
In Camp Prep / Cooking Instructions: Cut the loaf of bread into a checkerboard pattern, making sure you do not cut all the way through the bottom.

Melt butter, cheese and garlic over camp stove or over hot coals. Spoon melted mixture into the cut up loaf of bread (be sure you have aluminum foil under the loaf before you start)

After spooning all mixture into and on top of bread, loosely cover with foil (make sure there are not holes, but don't mash the foil against the bread.)

Cook about 20 minutes in box oven. (six coals in oven)
Serving Suggestions: Open the foil, and each person can pull apart their bread!
Comments: This is wonderful and VERY filling! (works well in the oven at home for a special family treat!)
Contributed by: LaDonna Albert
JGS Troop #399
Hendersonville, NC
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  Onion Biscuits
Preparation Method: Box Oven
Serves: Varies based on biscuit dough size
Non-Food Items Needed: Box Oven
Food Items Needed: Biscuit dough
Melted butter
Onion soup mix
At Home Prep:
In Camp Prep / Cooking Instructions: Use refrigerated biscuits, biscuit mix, or make from scratch. Spread each biscuit with melted butter, sprinkle with soup mix, and bake as usual.
Serving Suggestions:
Comments:
Contributed by: Sandy Garrett
Master Trainer
Girl Scouts of Southeastern Pennsylvania
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  Sourdough Rolls
Preparation Method: Box Oven or home oven
Serves:
Non-Food Items Needed: Box Oven or home oven
unglazed floor tiles, pizza stone, really flat rock, or similar
bowl
spoon
clean flat working surface
Food Items Needed: Flour
Yeast
Water
At Home Prep: None
In Camp Prep / Cooking Instructions: Mix together a packet or chunk of yeast, a cup or two of flour, and enough water to make a sloppy dough. Cover with a damp cloth or put in a covered plastic keeper, and let the mixture rest until it rises and collapses--as little as three hours in the summer or a week in the fridge. Mix in as much flour and water as you used the first time, and divide the mixture in half. Put one half in the fridge for next time so you will never have to buy yeast again, and use the second half for rolls.

Knead flour into the second half until the mixture forms a ball. Don't add too much flour now, you can catch up later. Let the dough rest about ten minutes and then knead about 20 minutes, until it feels like your earlobe in a pinch test. You may need to work in some more flour now or call for backup kneaders. This is WORK!

Cover the dough with a damp cloth or put it back in the keeper until it doubles in size. A girl's sweatshirt pouch is just the right temperature, and a moderate hike is about the right time.

Knead the dough again for about five minutes. Shape into logs about 3" x 1". Put the logs on a floured surface to rise until doubled--about an hour in July, forever in December. Meanwhile preheat your baking surface to about 350 degrees. Unglazed earthenware floor tiles are best; use others at your own risk.

Toss the risen logs onto the hot surface and bake about 20 minutes. Let the surface heat up again before you bake the next batch. Big logs make bread, but it's hard to find large tiles.
Serving Suggestions:
Comments: this is more of an overnight camp program piece than a recipe
Contributed by: Sandy Garrett
Master Trainer
Girl Scouts of Southeastern Pennsylvania
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