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Bagels (Dutch Oven)
Insanely simple way to enjoy bagels while camping.
A 10, 12, or 14 Inch Dutch Oven will work. Be sure to have some parchment paper or foil along. You will need enough coals for 350° Heat and a few extra to raise the top temperature at the end. We steal coals from the bottom.
This recipe and technique was shown to me by my friend Kathleen LeBlanc on a recent camping outing. We are not sure where this originated from. But it is easy, simple, and requires only a few common ingredients.
Combine dry ingredients. Mix in the Yogurt and combine until a wet biscuit dough consistency.
On a floured board, knead the dough until it is just beyond the sticky stage.
Divide dough into 4 equal pieces. Roll between hands to form a snake. Take the rolled out snake of dough and form a loop and pinch the ends together to create a circle. Repeat for the other 3 pieces of dough.
On the bottom of a Dutch Oven place a piece of spray oiled parchment paper. Place the 4 bagel dough circles on the parchment paper and brush with egg wash.
Sprinkle with favorite topping(s).
Cover Dutch Oven and place coals for 350°F Heat. Bake for 20 minutes.
After 20 minutes heap coals on top to quickly raise the top heat. Bake with high top heat 2-5 minutes or until tops brown nicely.
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Banana Oatmeal Blueberry Muffins
Banana Oatmeal Blueberry Muffins (Recipe and Image courtesy: Rick Beach)
In medium bowl combine the oats and milk and set aside to allow liquid to absorb.
In large bowl combine the remaining dry ingredients and whisk to combine. The Nutmeg, Sugar, Baking Powder, Baking Soda, Flour, Salt, and Cinnamon.
Stir the melted butter and whisked egg into the milk and oats. Stir in the Smashed Bananas, then the Blueberries.
Stir the wet ingredients into the dry. Stir until well moistened.
Line muffin pan with paper cupcake/muffin liners. Spray papers with spray oil such as Pam. Fill muffin cups 3/4 Full. Bake in preheated oven 425°F for 15 minutes and passes the toothpick test.
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BISCUITS - OLD FASHION BUTTERMILK RECIPE
We suggest not substituting the Buttermilk, with regular milk, adding lemon juice or vinegar to regular milk, etc., until you have mastered producing fluffy biscuits with this real buttermilk recipe.
If your baked biscuits seem dry or clunky increase the Buttermilk slightly until you know the perfect mix for your area and oven.
There is a definite knack to baking light and fluffy biscuits. A couple of secrets to good biscuits is very cold Butter and Buttermilk, not mixing the dough much, and folding and patting the dough several times.
Properly mixed biscuit dough almost looks like it hasn’t been mixed all the way. The other secret is a very moist mix.
Never use an electric mixer or dough machine when mixing up biscuits. Use a fork, and use it as little as possible.
Also old stale Baking Powder (opened and on the shelf for awhile) looses its ability to create the bubbles required to raise good light biscuits. Pitch the old stuff and use fresh.
Mix your dry ingredients together with a wire whisk.
Shave cold butter with a potato peeler or other type of cutter. Keep butter very cold until ready to mix in.
Then stir in the cold shaved butter into the mixed dry ingredients. Alternatively if your chunks are big you can “cut it in" into the dry ingredients using a shortening cutting tool, made for that, or two knives. All pieces should be pea size or less. Mix in the first 1 1/2 cup of Buttermilk gently (Do not over mix) using a fork. If dry add more in small amounts until dough is almost too sticky to handle (flour your hands)
The buttermilk in this recipe is part of the leavening (makes the bubbles) The acidity of the Buttermilk reacts with the Baking Powder & Soda. Don’t substitute the buttermilk with something else for this ingredient if you are new to making biscuits.
The dough should be sticky. Probably more sticky than you think. Mixing the ingredients too much, or too dry is the killer of soft and fluffy biscuits. Plop the sticky dough out on an extremely well floured bread board.
Flour your hands. Don’t roll dough out, but pat or gently flatten with your well floured hands (about 1 1/2 inch thick. Fold the dough in half over on itself and gently pat the dough to 1 1/2 inch thick. Repeat the fold and pat two more times.
Preheat a regular oven to 400 degrees. (Dutch Oven Coals for 400°F-Don’t pre-heat the Dutch Oven)
Cut rounds with biscuit cutter or top of a small drinking glass, can, etc.
Place biscuit rounds on a cookie sheet or into the bottom of the Dutch Oven up against one another. Closely placed biscuits will also be much more moist when done. Biscuits placed next to each other will rise much higher than those placed with gaps between them. Cover with a towel and let the biscuits rest for 10 to 15 minutes before putting them in the oven, or putting the heat to the Dutch Oven.
In a regular kitchen oven Bake 14 to 18 minutes or until golden brown on top. If Baking using charcoal in a covered Dutch Oven, it is also 14-18 minutes or until tops are golden brown.
It is assumed you know proper coal/heat techniques for Dutch Oven baking
Click this link below in Recipe Notes if you need help with Dutch Oven Coal counting? We prefer the 3 uppy-down rule!
Serve hot with butter, jam, gravy, etc.