tbsp = tablespoon
tsp = teaspoon

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

Thoroughly mix dry ingredients together.

Shave butter into flour with a knife, then mix well with fork. (Package for camping).

Slowly add 3/4 cup water to the flour mixture.

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

Don’t 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.
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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.
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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 50 minutes.
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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-worker’s grandmother, Lucile, made her cornbread using butter flavored Crisco, which I suspect was even crunchier than the butter version above.
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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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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, 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 ingredients left over in the cooler when nearing the end of a longer canoe trip.
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3 cups flour	2 tsp. baking powder
1/2 tsp. baking soda	1/4 tsp. salt
3/4 cup sugar	Zest from one orange
Juice and pulp from one orange	3/4 cup (6 oz) unsalted butter
1 egg lightly beaten	1/2 teaspoon vanilla
3/4 cup buttermilk	1 cup dried sour cherries
2 tbsp. melted butter or milk	Coarse or regular sugar

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.

Kneed or pat pastry into 10 inch circle, cut in 4 pieces, cut each into 3 for a total of 12 wedges.

Place in 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, you’ll 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 can’t 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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In a mixing bowl, knead together flour, yeast, baking powder, and just enough warm water to make a soft dough.

Roll the fough out like a thick, rectangular pizza onto a greased surface.

Spread the butter across the dough.

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

Sprinkle cinnamon and ginger over the raisins and sugar.

Grate about 1/2 of a nutmeg over the top.

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

Weld the top edge together with moist fingers.

Add oil to the Dutch oven and preheat it.

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

Bake 30 to 50 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.

It is important not to let the bottom of the oven get too hot or this caramel will burn.

I first made these rolls on an overturned plastic canoe on the Charlie River. It was the only large flat spot I could find to roll out the dough. Just butter the canoe before you roll out the dough.
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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 requires extra time for the rising and kneading of the dough. It may not always fit into a camping schedule, but if it does it can be very popular. The ginger helps speed the yeast. You can also add 2 teaspoons of baking powder and use the yeast for flavoring.

Mix flour, 1-tsp. sugar, ginger and salt. Cut butter in with a fork. Activate yeast by putting it into 1/4 cup mildly warm water (105 to 120 degrees), and adding 1 tsp. sugar. Add activated yeast to the flour mixture. Slowly add warm water while stirring until the flour mixture is just moist and it forms a kneadable dough. This may take practice, adding too much water requires a lot of flour to correct, it is easier to err on the side of too little water. I’ll often have a few tablespoons of flour that will not mix into the dough left over in the bottom of the mixing bowl.

Knead, about 5 minutes, until smooth and glassy. Cover and set dough to rise for about thirty minutes (unless you added baking powder - then form and bake it with as little handling as possible).

Knead again. Place the dough in a warm, oiled Dutch Oven. Allow to rise for another twenty minutes, then increase heat and bake for about 45 to 50 minutes.
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