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Apple pudding

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  • Ida Lively
    This is one of the recipes that won in the dessert competition at the Nittany Mountain District 2004 Spring Camporee -- the theme was PIONEERING. APPLE PUDDING
    Message 1 of 1 , May 20, 2004
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      This is one of the recipes that won in the dessert
      competition at the Nittany Mountain District 2004
      Spring Camporee -- the theme was PIONEERING.




      APPLE PUDDING (Apple Cobbler w/ Orange)

      NEED:
      Dutch oven w/ rack
      can opener
      pan for pudding
      measuring cups
      mixing bowl
      fork for mixing

      INGREDIENTS:
      2 20 oz cans sliced apples
      1 large orange
      3/4 cup flour
      3/4 cup brown sugar (packed)
      1/4 pound butter, soft

      Put Dutch oven over coals with some on lid.

      Open cans of apples and put in cooking pan. [The cans Paul
      Found (Wal-Mart pie filling) had pop-tops. Paul used a 9"
      disposable cake pan]

      Wash orange. Cut in half and squeeze the juice over apples.

      Put 3/4 cup of flour, 3/4 cup brown sugar, and 1/4 pound
      soft butter in mixing bowl. Using a fork, mix these
      ingredients together. This will be like coarse crumbs when
      properly mixed. [Paul took pre-measured ingredients in
      quart-sized Ziplocs to camp, and then mixed them in a
      1-gallon Ziploc.]

      Spread this mixture on top of the apples.

      Place pie pan on rack in Dutch oven. Have some coals on
      lid.

      Cook slowly for about 45 minutes. Once apples get hot, 6 or
      8 briquettes under the oven and the same number on the lid
      will be enough.

      FROM: Camp Cookery for Small Groups: Recipes for groups of eight
      BSA # 33592A
      COST AT COUNCIL OFFICE: $3.25


      --

      Ida Lively
      - Juniata Valley Council, Nittany Mountain District Training Chair

      "Train them up in the way they should go..."
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