By R. Maxine Lundquist
Banana Cream Pie:
1 store-bought pie crust (in foil pie pan)
1 pkg. banana instant pudding mix
Remove pie crust in foil pan from package. Place, foil pan and all, in an ungreased fry pan (do not use non-stick). Place on Coleman stove and turn heat on to medium. Place lid on fry pan. Check every few minutes; you can see the crust “baking”; it loses its translucent look. Keep a vigilant eye on the base, as it can burn if heat is too high. When crust is done, remove from heat to cool. While crust cools, make banana instant pudding mix according to directions, decreasing amount of liquid called for by about a third. Peel and slice both bananas, and add to the pudding mix. If mix is the kind you cook, wait until it has cooled before adding banana slices. Once slices have been mixed into the pudding, pour into “baked” pie shell. Place in a cool area for a couple of hours to set before cutting and serving. Garnish with sliced banana. Serves 4-6.
This is the classic New Orleans beignets, although the recipe varies from place to place depending on where you go in Louisiana. Serve these the way they do in New Orleans–with cafe au lait made from chicory coffee. In the lower mainland, in B.C., you can find chicory coffee in T & T Supermarket.
1/2 cup boiling water
3 Tbsp. butter
1/4 cup white sugar
1/4 tsp. salt
1/2 cup evaporated milk (you can use whole milk instead if preferred)
1 1/4 tsp. yeast
1/4 cup warm water
1 large egg, beaten
3 3/4 cups sifted all-purpose flour
Pour boiling water over butter, sugar and salt, stir until butter is melted. Add milk and let stand until lukewarm. Add yeast to warm water and stir to dissolve; add to milk mixture. Stir in beaten egg. Stir in flour, starting with 2-3 cups and beating, adding more flour a little at a time to make a soft dough. Place in an oiled bowl (use grape seed or safflower oil as it doesn’t impart taste to the food), oil top of dough (just pour a little in your hand and rub the top like it was a baby’s bum) and cover bowl with lid or cup towel; chill until ready to use.
If dough has risen at all when ready to use, punch down gently and roll dough out to 1/8 inch thickness. A Sil-Pat–a silicon mat–is good for rolling dough out. Try and make it into as much of a rectangle as possible without overworking the dough. Cut rolled-out dough into 2-inch squares and fry, a few at a time, in deep hot fat (350º), browning on one side before turning and browning on the other. Drain on absorbent paper, and sprinkle with confectioner’s sugar.
These are to die for. You can make the filling at home and roll them up and fry them at the site. If you use egg-roll sheets, the flavor is a little better but once they cool they become chewy. The won ton wrappers are a nice little bite but don’t really give a good filling-to-raspberry ratio. Spring roll wrappers, on the other hand, give you a nice filling and are still lovely and tender to eat once cooled.
Makes about a dozen roll-ups.
1/2 cup cream cheese
1/3 cup ricotta cheese(cottage cheese can be used but ricotta is a better texture)
1/4 cup icing sugar
1 1/8 cup cream cheese
egg wash–1 egg beaten with 2 TBSP. milk
Canola oil for frying
vanilla sugar for sprinkling
Mix first 3 ingredients together until smooth. Keeping spring roll wrappers under a damp cloth to prevent from drying out, take one wrapper and place a teaspoonful of filling horizontally on first third of the part of the wrapper closest to you. Dot with at least 3 raspberries. Brush all four edges with egg wash, and wrap filling tightly, pulling in the sides as you roll. Once all the rolls are assembled, place in 1 inch hot oil, seam side down, and fry. Check often, as these rolls will cook quickly. When underside is brown turn over. Once roll is a nice golden brown, transfer to paper towel to drain. Sprinkle immediately with vanilla sugar (sugar to which a used vanilla bean has been added and left at least overnight; keeps indefinitely), or Cinnamon icing sugar (1 tsp. Cinnamon + 1 c. sugar) and let cool. Can be eaten as is or accompanied by a bowl of plain or flavored whipping cream for dipping.
Upside-Down Red Huckleberry Crumble:
This recipe has everything going for it that you want for camping, provided you camped where there are red huckleberries. It’s important that you use the red huckleberries, as the blue ones are too sweet for this recipe.
Prepare the crumble:
1/2 cup butter
1 to 1 1/2 cups packed brown sugar
1 cup all-purpose flour
1 cup quick-cooking oatmeal
1/4 teaspoon each baking powder, baking soda, and salt
Melt butter in an 8″ cast iron skillet. Mix rest of ingredients in with it; put half of mixture in a bowl and set aside. Spread remaining mixture evenly over bottom of the skillet; set aside.
Prepare the red huckleberries:
2 cups red huckleberries, washed and picked over to remove any impurities(such as bugs)
1/4 cup drinking water
3/4 cup white sugar
2 tablespoons corn starch
1 teaspoon vanilla
Mix cornstarch in with the water and place in a pot with the rest of the ingredients over medium heat and cook for 15 minutes, stirring occasionally. Do not cool.
Assemble the crumble: Place skillet with first half of crumble mixture over medium-low heat and pour red huckleberry mixture, still hot, over it. Scatter remaining crumble mixture over top. Place a lid, tight-fitting if possible, over the pan and leave on heat for 20 minutes to a half hour, depending on the type of heat used. If you have a cast-iron lid, a few hot rocks from the campfire placed on top of the lid will ensure more even cooking. Crumble is done when topping tastes done; spoon out into individual serving dishes and serve with sweetened whipped cream.