Cookbook table of contents
Breakfast
Main dishes
Breads
Desserts
Complete Turkey Dinner
Aluminum foil cooking
Primitive: Cooking at its best
Bruces Dutch Oven Biscuits
Sam's Basque Beer Bread
Amys Irish Soda bread
Lucile's Cornbread
100% Cornbread
Chandalar River Cornbread
Southern Cornbread
Toms Sour Cherry & Vanilla Scones
Charlie River Cinnamon Rolls
Apricot Scones
Yeast Bread

tbsp = tablespoon
tsp = teaspoon


Bruces Dutch Oven Biscuits

2 cups flour 2 1/2 tsp. baking powder
1/2 cup sugar 1/3 cup milk powder
1 1/2 tsp. salt 1/2 cup cold butter
3/4 cup water (approximate)* .

Thoroughly mix dry ingredients together.

Grate cold butter into the flour with a cheese grater, then mix gently together.

Slowly add 3/4 cup water to the flour mixture. (*Try substituting buttermilk for water and powdered milk, as suggested in Recipes from the Bun, Herreid, Petersen, 2012.)

Stir minimally to moisten dry ingredients adding water if needed to make a damp dough, just barely too soft to knead.

Drop by spoon full into Dutch oven.

Bake in a hot oven (450 degrees) until golden, about 20 minutes.

Makes about ten to twelve biscuits.

Nothing can compare with fresh hot biscuits on a campout. Simple, quick, and very much appreciated by everyone, they are also the best practice for your Dutch Oven skills.

Dont hesitate to add apricots, raisins, or shredded cheese. If you can find dried green apples, substitute brown sugar for the white sugar and add a dash each of cinnamon and nutmeg, plus a pinch of all spice, yielding a wonderful apple pie flavored biscuit. Add even more flavor with the zest of an orange or lemon.

Biscuits are the most difficult recipe to put on paper, because I never measure the ingredients! My mother always rolled her biscuits out on a floured board, but after watching hundreds of students (all far better cooks than I) I now believe the dough should be almost too wet to handle and should be spooned into the baking dish.

Orange Biscuits, a BOW enhancement!

Add zest, juice, and pulp of one orange, reducing water proportionately. Prepare as above.

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Sam's Basque Beer Bread
10" Dutch Oven

3 cups flour 1/2 cup sugar
12 oz bottle of beer (any flavor) 4 tsp baking powder
1 tbsp oil dash salt

Mix flour, sugar, baking powder, oil, and salt.

Pour in the beer and mix quickly with as few strokes as possible.

Pour the soft sponge dough into warm, buttered Dutch Oven.

Bake 45 to 55 minutes at 350 degrees.

This recipe produces a quick, camping compatible yeast-flavored bread without the extra time required for rising and kneading a true yeast dough. It is perfect for the campfire.


BOW Asiago Cheese Beer Bread

To the above recipe, add 1/2 cup cubed or coarsely shredded Asiago cheese and 1 small can diced chilies. Sprinkle the loaf with cheese.

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Amys Irish Soda bread
10" Dutch Oven

3 cups flour 3/4 tsp. baking soda
1 1/2 cups buttermilk 1 tsp. salt

Put flour, baking soda and salt together in a mixing bowl stir with a fork to blend.

Add buttermilk and stir vigorously until the dough comes together.

Place the dough into oiled Dutch Oven.

Bake in 350 degree oven for 50 minutes or until a tap on the loaf sounds hollow.

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Lucile's Cornbread
10" Dutch Oven

1 cup yellow cornmeal 1 cup farina (Cream of Wheat)
2/3 cup sugar (brown sugar optional) 1 tablespoon baking powder
1/2 teaspoon salt 1 1/4 cups mlk
2 large eggs 1/3 cup oil
1/2 cup butter .

Combine cornmeal, farina, sugar, baking powder, and salt.

Flake butter into dry ingredients, using a fork to "cut" in the butter.

Stir in milk, eggs and oil until just blended.

Pour into buttered Dutch oven. Bake for 35 minutes at 350 degrees, or until the top browns.

The farina holds the cornbread together with a firmer texture and the butter allows for a wonderfully crunchy crust. My co-workers grandmother, Lucile, made her cornbread using butter flavored Crisco, which I suspect was even crunchier than the butter version above.

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100% Cornbread
(for those avoiding flour)
10" Dutch Oven

2 cups yellow cornmeal 1/3 cup brown sugar
1 tablespoon baking powder 1/2 teaspoon salt
3 eggs 1/2 lb. melted butter
1 1/4 cup boiling water .

Mix boiling water and cornmeal (the hot water softens the cornmeal)

Mix together sugar, baking powder, salt, eggs, and butter.

Stir in cornmeal and water.

Pour into buttered Dutch Oven.

Bake at 375 for 35 to 45 minutes, till firm to a center touch.

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Chandalar River Cornbread
10" Dutch Oven

1 Marie Calendar's Cornbread 4 oz. Mozzarella
4 oz. diced Cheddar 4 Polish sausages
1 small can diced chilies 1 small can sliced olives

Melt 2 tablespoons butter or margarine in the Dutch Oven.

Preheat oven & lid. Mix cornbread as per instructions.

Stir in diced cheese, sausage, chilies and olives.

Bake slowly, at 350 degrees, this will take longer than regular cornbread, perhaps 45 minutes to an hour.

Cornbread is done when an inserted knife comes out clean.

Tried and tested on the Middle Fork of the Chandalar River, I vary this recipe to fit the odds and ends of left overs accumulating in the cooler on canoe or raft trips.

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Southern Cornbread
10" Dutch Oven

2 1/4 cups yellow conrnbread 2 cups buttermilk
1 tsp. baking powder 1/2 tsp. baking soda
3/4 tsp. salt 2 eggs
1/4 cup extra light olive oil 4 tbsp. butter

Parch or toast cornmeal in hot Dutch Oven until lightly browned, about 5 minutes.

Place toasted cornmeal into mixing bowl, whisk in buttermilk and let soak.

Put 1/4 cup oil into Dutch Oven and reheat until oil just starts to smoke.

Add 4 tbsp butter to oil, melt.

Pour melted butter and oil into cornmeal mix, reserving one tablespoon oil in Dutch Oven.

Stir baking powder, baking soda, salt, and eggs into cornmeal.

Pour mixture into smoking hot Dutch Oven.

Bake at 400 degrees for 35 to 45 minutes, till firm to a center touch.

(Americas Test Kitchen, 2009)

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Toms Sour Cherry & Vanilla Scones

3 cups flour 2 tsp. baking powder
1/2 tsp. baking soda 1/4 tsp. salt
3/4 cup sugar zest from one orange
3/4 cup (6 oz) butter 1 egg lightly beaten
1/2 teaspoon vanilla 3/4 cup buttermilk
juice and pulp from one orange 1cup dried sour cherries
2 tbsp. melted butter or milk 1 or 2 tbsp. coarse sugar

Preheat Dutch Oven.

Mix the dry ingredients: flour, baking powder, soda, salt, sugar, and orange zest.

Cut in butter with fork, or fingers.

Mix together egg, vanilla, buttermilk and orange juice.

Combine wet and dry ingredients, fold in cherries.

Place in hot oven, brush tops with melted butter, and sprinkle with coarse sugar.

Bake 12 15 minutes in hot oven (425 degrees), until golden brown.

For extra flaky scones, place dough in a ziplock bag and chill in a cold river or in a cooler next to the ice for 30 minutes before baking.

When you first lift the Dutch Oven lid and smell the fantastic aroma of orange zest, youll understand the popularity of this scone recipe. Tom first showed me this recipe at a Dutch Oven demonstration at the Beaver Sports store in Fairbanks. We had set up a number of cooking tables, and he graciously offered to demo these superb scones. Tom used dried sour red cherries, and if you can find them they are the best. When I cant find sour cherries, I use any dried cherries. I have also used dried strawberries. But don't skimp on the orange zest--it is the heart and soul of these scones.

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Charlie River Cinnamon Rolls
10" or 12" Dutch Oven


Dough:
3 cups flour 2 pkg. fast acting yeast
about 1 cup warm water 2 tsp. baking powder
2 tsp. sugar .

Toppings:
2 cups raisins, chopped apricots, cranberries &/or pecans .
1 cup brown sugar 2-3 tbsp. butter
2 tbsp. cinnamon 1 tbsp. ginger
1/2 freshly grated nutmeg 2-4 tbsp. oil

Combine yeast, 2 tsp sugar, and 3/4 cup warm water in a mixing bowl, let sit 5 minutes for yeast to froth.

When the yeast froths, Mix in the flour, baking powder, ginger, and just enough extra warm water to make a soft dough.

Roll the dough out like a thick, rectangular pizza onto a floured surface.

Spread the butter across the dough.

Cover with a layer of raisins, cranberries, dried cherries, or pecans and top with a generous layer of brown sugar.

Sprinkle cinnamon and ginger over the raisins and sugar.

Grate about of a nutmeg over the top.

Carefully lift the long edge of the rectangle and fold the dough and toppings into a roll.

Moisten and pinch the top edge together.

Add oil to the Dutch oven.

Either slice the rolled up dough and place individual rolls into a warm oiled Dutch Oven, or place the entire roll into the oven and form a ring.

Place 3 briquettes under and 4 on top, allowing the dough to rise for 15 to 20 minutes.

Add coals for a total of 7-8 on the bottom and 16 to 20 on top to bring the oven to full heat (350 degrees) and bake 35 to 45 minutes.

The brown sugar will melt out of the rolls and into the oil and form a candy caramel on the bottom of the oven.

Remove rolls quickly from the oven.

Spread any remaining brown sugar caramel onto the rolls.

Add soapy water to the warm oven to dissolve the caramel!

I first made these rolls on the Charlie River, in Yukon-Charlie National Park. The only large flat spot I could find to roll out the dough was the bottom of an overturned plastic canoe. So I spread flour on the canoe to roll out the dough, ladled on the fillings, and tossed it into the Dutch Oven!

Just butter the canoe before you roll out the dough.

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Apricot Scones
10" Dutch Oven

2 cups flour 3 tsp. baking powder
1/3 cup butter 1 package apricots, chopped
1/2 cup sugardash salt
1 cup milk .

Mix flour, baking soda, sugar, and salt together.

Cut butter into flour mixture with a fork.

Add milk to form soft dough.

Add chopped apricots or substitute cranberries, dried cherries, pecans, etc.

Pour into center of a warm oiled Dutch Oven.

Bake 25 to 40 minutes, done when a knife comes out clean.

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Yeast Bread
10" or 12" Dutch Oven

3 cups bread flour2 packages Quick Yeast
sash salt1 1/8 cup warm water
2 tsp. sugar1 tsp. olive oil
1/8 teaspoon ginger (an old WWII trick to quicken yeast)

Dissolve yeast and sugar in the warm water, let sit 5 min.

Add remaining ingredients and stir into a shaggy mass (too sticky to knead).

Scrape onto floured board and knead 4 to 5 minutes, adding flour or water as needed to get a smooth elastic dough.

Transfer to lightly oiled bowl and turn to coat.

Place into oiled Dutch Oven.

Place three coals under the oven, four on top and let dough rise for 15 to 20 minutes. (Dough must not rise so much that it will burn touching the top of the oven.)

Add full heat (8 to 10 coals on the bottom and 18 to 20 coals on top and bake 30 to 45 minutes until golden brown and a tap on the loaf gives a light hollow sound.

Specially modified for outdoor cooking in Alaska. The doubled yeast has the power to rise the dough on a float trip or remote camp where it is usually too cold and waiting for dough to rise just takes too long.

In this recipe we use the Dutch oven as the warm place for the dough to rise, and with twice the yeast it doesnt take long. Fifteen to twenty minutes of rising, then pour on the coals and bake!

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