1/2 cup cinnamon
1/2 cup applesauce
1 plastic zip lock sandwich bag
Pour cinnamon and applesauce into zip lock bag. Seal bag and knead until mixture turns to dough. Allow your dough creations to air dry for 12 hours or until hard. Suggestion: Use cookie cutters to make really great, very fragrant tree ornaments,or air fresheners. Roll out dough between two sheets of wax paper. Don't roll out too thin(roll out dough to 1/4 to 1/2 inch in thickness).
Heat a white flour tortilla in a skillet or top of the vagabond stove. Spread cream cheese on tortilla; sprinkle on brown sugar and cinnamon. Roll up tortilla and pig out. Great breakfast, sweet roll, or nighttime snack.
1/4 oz cream cheese 2 tsp butter
1/3 C powdered sugar 2 tsp Cocoa powder
Put all ingredients in a sandwich-sized zipper bag.
Allow cubs to squish and squeeze it until all
the lumps are gone and what is left inside looks like fudge.
- 1/3 cup sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 4 cups of milk
- 1/2 cup yellow cornmeal
- 1/2 cup raisins
- 1/2 cup pancake syrup
- 2 tbs margarine, softened
- 2 eggs, beaten
Preheat Dutch oven. Mix together sugar, cinnamon, ginger, salt, and nutmeg. Blend well and set aside. Heat milk in a medium pot. Stir in cornmeal. Cook over low heat, stirring constantly, until very thick (20min). Remove from heat. Stir in sugar mixture and remaining ingredients. Pour into a large greased pot and bake in Dutch oven for 1 hour or until knife inserted in center comes out clean. Serve warm.
Ingredients:
1 firm banana
1 tbsp chocolate chips
2 tsp chopped walnut pieces
mini marshmallows
On a flat surface, arrange a double thickness of aluminum foil large enough to wrap around the
banana. Leave the skin on the banana and cut a long slit along the inside curve. Press chocolate
chips, walnuts, and marshmallows into the opening. Cook it for 8-10 minutes or until the chocolate
and marshmallows are just melted. Let the boat cool slightly, and then eat banana and addins
with a spoon.
Ingredients:
Banana
Red or green apple slices and chunks (do not peel)
Canned whipped topping
Red sugar sprinkles
Cut 2 inches of the end of a banana and discard or eat. Cut in half lengthwise. Lay each piece
flat side down on a blue paper plate. Lay 2 apple slices near the bottom of each banana with one
end touching the banana and the other end pointing down (fins). Place small apple chunks down
the banana for windows. Right before serving, put the whipped cream at the bottom of the rocket
to look like smoke. Add red sprinkles on top of the whipped cream to add color, if you like.
Before serving, put little star stickers on the plate to make it look like space.
2 cups sugar
1 tsp salt
1 cup light corn syrup
2 cups raw black walnuts
1/2 cups water
2 tsp baking soda
Combine all ingredients except baking soda and walnuts in a large skillet. Stir with wooden spoon until well blended. Cook over medium high heat until syrup comes to a full rolling boil. Add walnuts to syrup mixture. Cook 10-11 minutes or until syrup begins to turn golden. Remove from heat and stir in baking soda. Pour onto two well-greased cookie sheets evenly. Spread brittle to desired thickness and allow to cool. Remove from sheet and break into pieces by striking with the (back of a knife. Store in zip-lock bags.
4 tbs cornstarch
3 cups sugar
2 tbs lemon juice
8 cups blackberries
2 cups flour
2 tsp baking powder
1 tsp salt
12 tbs margarine, softened
In a medium pot, stir together the cornstarch and 1/2 cups cold water until cornstarch is dissolved. Add 2 cups sugar, lemon juice, and blackberries. Stir well. Transfer to a large skillet. In a large pot, combine 1 cup sugar, baking powder, flour, and salt. Blend in margarine until mixture resembles coarse meal. Add 1/2 cups boiling water and stir until it forms a dough. Bring the blackberry mixture to a boil. Stir often to prevent scorching. Drop dough by spoonfuls onto the mixture.
Remove form stove and bake in cardboard oven at 400 for 20-25 minutes.
1 cup margarine
2 cups sugar
5 large eggs, beaten
3 cups flour plus 1 tbs
1 1/2 tsp allspice
1 1/2 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp salt
1 cup buttermilk
1 tsp baking soda
1 cup raisins
1 cup pecans
1 cup blackberry jam icing
3 cups brown sugar
1 cup evaporated milk
1/2 cups margarine
In a medium pot, cream together the margarine and sugar. Add eggs and combine well. In a large pot, mix well flour, allspice, cloves, cinnamon, and salt. In a small pot, combine buttermilk and baking soda. Add the butter mixture to the flour mixture alternating with the buttermilk mixture. Mix well each time. Add raisins, pecans, jam, and 1 tbs flour. Stir well until combined. Line the bottoms of 2 greased 9in cake pans with wax paper and grease the paper. Pour the batter into the pans and bake in a cardboard oven at 325 for 40 minutes. Let cool for 15minutes, then invert, remove layers and cool completely.
Icing: In a small pot, combine brown sugar, evaporated milk, and margarine. Cook over mod-low heat, stirring until the sugar is dissolved. Continue to cook until it registers 238f on a candy thermometer. Transfer to a bowl, beat until it cools to a spreading consistency. Frost the layers.
1 12" Dutch Oven
2 Large cans of Blueberry Filling (29 oz. size)
1 Pkg. White Cake Mix
1/2 Cup of Sugar
1 Squeeze Bottle Butter
When Dutch Oven is preheated, Squirt butter in bottom and sides. Then pour in 1 can of Blueberry Filling cover with butter, sprinkle on 1/4 cup sugar. 1/2 cake mix, do not stir. Then add 2nd can of Blueberry Filling and cover with butter, sprinkle on other 1/4 Cup of Sugar. Let cook for 30-45 minutes depending on the heat of your Oven. Serves 8-10 people.
2 cups flour
2/3 cups sugar
1 tbs baking powder
1/2 tsp salt
1/2 tsp nutmeg
2 eggs, beaten
1/2 cups milk
1/2 cups margarine, melted
3/4 cups blueberries
1/4 sliced almonds
1 tbs sugar
Combine dry ingredients. Save 1 tbs of mixture. Combine eggs, milk, and margarine and add to rest of dry ingredients. Stir until well moistened. Toss blueberries with reserved flour mixture and stir into batter. Spoon into greased muffin pans. Sprinkle with almonds and 41 tbs sugar. Bake in cardboard oven at 400 for 15 minutes.