Camp Oven Cooking
Scones, Cakes, Biscuits & Damper
Mini Cheese Dampers
Over the years I’ve eaten damper cooked in many shapes and sizes and have cooked them in the oven or camp oven using a shovel or just dropped into hot coals. If you don’t like ash in your food I would not recommend the last method and lets face it, damper can be very bland. I have always looked at ways to make it a little more tasty. This is a very easy recipe so give it a go
Ingredients:
2 cups SR FLOUR
30 grams BUTTER OR MARGARINE
½ cup finely grated CHEESE
1/3 cup warm MILK
¼ cup WATER
Method:
Rub the butter into the flour, now mix all of the ingredients into a soft dough but just keep a little milk and some of the cheese to top the dampers. When the dough is mixed well cut into 4 portions, make them into a dome shape and brush with milk and sprinkle the remaining cheese on top. Set a preheated camp oven on a bed of hot coals, place the dampers in and put the lid on. Cover the lid with very hot coals, it should take 15-20 minutes depending on the heat of the coals. For best results place a cake rack in the bottom of the camp oven and sit your dampers on a flat tray as this allows the hot air into the camp oven to circulate all around whatever you’re cooking and does not burn the bottom of the damper. If not sure when cooked, lift the lid of the camp oven a little and have a look. The same with the oven door as this recipe can be cooking in your oven at home at 200c for 15-20 minutes.
After cooking these tasty morsels, I’d doubt if you will ever make plain damper again. By cutting the damper into 4 portions it will cook a lot quicker.
Johnny Cake
Ingredients:
1 cup self-raising flour
1/4 teaspoon salt
enough warm water to make a workable dough
Method:
Mix well, roll out to 1/2-inch thickness and cut into quarters. Put a few tablespoons of fat into the warm camp-oven and when it is boiling drop in the cakes and cook 8 to10 minutes.
Split open while hot and eaten with unlimited butter
Cheesy Bacon Damper
Ingredients:
45gm (1½ tblspns) of butter
4 rashes of bacon finely chopped
2½ cups Plain Flour
1 cup of grated cheese (tasty)
4 tspns baking powder
2 eggs
6/8 spring onions - finely chopped
1 cup of milk (can be evaporated)
Method:
Sift the flour into a large bowl. Rub the butter into the flour with your fingertips. Lightly cook the bacon and onions in a little oil or butter for a few minutes until the onion is transparent and then mix through the flour/butter mix along with the cheese. Beat the eggs and the milk and fold into the flour mix. Continue mixing until if forms a soft dough. Form into a ball and place in your hot preheated and well-greased camp oven and bake for around 45 minutes or until cooked.
Hard Times Biscuits
Ingredients:
2 cups self raising flour
1 cup sugar
1 cup butter
2 eggs
1 tsp vanilla
1 handful of sultanas
enough milk to make a stiff mixture (about 1 cup)
Method:
mix butter and sugar add beaten eggs and vanilla add sultanas and flour mix into a stiff mixture with milk place large teaspoons full of mixture into a tray in camp oven cook until lightly brown (approx. 15 mins)
For variety you can push your finger into the middle of each biscuit and add some jam.
Banana Yogurt Muffins
Ingredients:
2 tspns Baking Powder
2/3 cups Sugar
1 beaten egg
¼ cup vegetable oil
½ cup of skim milk
¼ low fat plain yoghurt
1 mashed banana
Method:
Preheat camp
oven. Grease muffin tray. Sift flour, baking powder into a bowl. Stir in sugar. In a separate bowl have mashed banana, egg, oil and yoghurt and stir lightly until combined. Add to the dry ingredients and mix. Spoon into tray about 2/3 full. Bake for 15 minutes in oven depending on the heat of the coals. Place the camp oven on hot coals cover the lid with very hot coals and check
after 10 minutes.
Make about 12 muffins.
These muffins are delicious and a little moist but very tasty.
Camp Oven Christmas Cake
Ingredients:
2 cups water
2 cups sugar
2 packets mixed fruit
1 teasp. each spice, nutmeg, cinnamon, ginger
2 teasp. bicarb soda
1/2lb. Butter
2 cups S.R. flour
2 cups plain flour
pinch of salt
2 eggs
almonds and rum
Method:
Dig a hole a little bigger and deeper than your camp oven and get a good fire going for coals. Or if you prefer to use heat beads these will take around 20 minutes to be ready. Boil all ingredients except eggs and flour in a billy. Let it cool for 15 minutes and add the beaten eggs and sifted flour Add the chopped almonds and rum. Scrape the mixture into a cake tin that has been well prepared. Place the cake into a warm camp oven (place a cake rack on the bottom to prevent the cake from burning) and put the lid on. Put coals or heat beads in the bottom of the hole, place the camp oven in the hole and place more coals or heat beads around the
camp oven to about half way above the mixture and a few on the lid. The cake should cook for 1 to 1½ hours. Check from to time to ensure it is not burning.
Anzac Biscuits
Ingredients:
1 cup ROLLED OATS
1 cup PLAIN FLOUR
1 cup SUGAR
½ cup COCONUT
1½ tspns BICARBONATE SODA
2 tblspns HOT WATER
1 tblspn GOLDEN SYRUP
125 grms MARGARINE/BUTTER
Method:
Mix rolled oats, flour, sugar and coconut. Combine butter, golden syrup and cook over a gentle heat until melted. Mix soda with hot water and add to melted butter mixture. Add to dry ingredients and mix well. Spoon dessertspoonful of the mixture onto greased tray (allow for spreading). Put into camp oven for about 20 minutes on hot coals and make sure there ís also coals on the lid.
This recipe makes about 3 dozen biscuits.
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