Banana Peanut Butter Leather

Rating: ***

Ingredients:
-3 cups ripe bananas
-1 cup peanut butter
-1 teaspoon of vanilla

Directions:
- puree all ingredients in a blender
-blend all together and spread evenly onto trays
-dry on plastic wrap about 1/4 an inch thick
-approx. drying time: 2 days

Surprisingly it didn't turn out that bad. Smelling it before we dried it, it didn't smell or look very appetizing. It could have used a couple more hours to dry since the top layer was still a bit oily when it was taken out. In the end it turned out alright, and tasted decent. It is for sure something I would take with me on a long trip. It was easy and quick to make, and wouldn't be hard to carry.

Taylor & Gordon

*Recipe came from the yellow book that Mr. Brouwer has!

Cherry Pineapple dehydration

Rating ****

Instructions:
Drain Canned Sliced pineapples and marashino cherries on paper towels.
Place pineapples on trays with cherry in the center of each.

We left the cherries and pineapples in the dehydrator overnight and when we checked them the next day in class, they looked ready to eat. The pineapples didn't shrink around the cherry the way we thought they would, so next time it might be a better idea to try using pineapple slices with smaller holes in the middle. The cherries were verry good and I thought they tasted like candy, so we made another batch of cherries that night for the next day because we had extras.

Dried Fruit Recipes. June 14, 2010.

http://www.everythingkitchens.com/granolarecipes.html

Lauren and Nicole :)

Strawberry Dehydration

Instructions
Things You'll Need:

* Strawberries
* Dehydrator (OR)
* Cookie Sheet

1. Step 1
Wash, dry and hull firm, ripe strawberries.
2. Step 2
With a thin, sharp knife, slice the strawberries into one quarter inch slices.
3.Step 3
Arrange the strawberry slices on the dehydrator trays. Don't let the edges overlap.
4.Step 4
If you don't have a dehydrator, arrange the slices on a parchment lined cookie sheet and place in the sun.
5.Step 5
Let the slices dry until they are dry to the touch and pliable. Store in an airtight container or zip-lock bag.

Allie & Jessika :)

Banana Dehydration

Peel and cut banana into 1/4” slices
Dehydrate about 40 hours

I tried three types; banana dipped in lemon juice, banana with sugar and simple banana. As the result, I found lemon juice does not make difference (it is supposed to protect colour change), and sugar one becomes sticky. Therefore, I think it is the best to just cut banana when we make banana chips.

Apple Crisp

The Final Product
Cooking in the dutch oven
Warming up the coals
After the preparation

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Ingredients:

• 4 pounds of apples
• half a box of quick oats (oatmeal)
• 1/4 cup cinnamon
• 1 pound dark brown sugar
• 1-1/2 sticks of butter
• handful or 2 of water
• caramel sauce, for topping

Preparation:

Core and slice apples into a 12-inch Dutch oven (or large baking pan if you are trying it at home), filling it to approximately 2 inches from the top. Mix cinnamon, oats, and brown sugar with your hands in a separate bowl until well mixed, fine and crumbly. Dump oat mix on top of the apples, evenly spread it out over the apples and push everything down firmly in the pan. Top with sliced butter pieces and sprinkle with a little water before you put the lid on. You can also add some more water sprinkles on top if it looks too dry during cooking. Cook about 35-45 minutes or until it smells like cobbler. Dutch oven cooking time may vary. In the oven at home it's pretty consistent at 350 degrees for about 40 minutes. The ingredient amounts are all flexible; it has never turned out bad! This recipe comes out juicy, with a thick sauce and a crunchy crust. Prefer a thinner crust? Reduce topping materials. Too juicy for you? Reduce butter and water. I usually put all the dry things together in a zipper bag. One less task at camp.

Considering my lack of baking experience, I think our apple crisp went very well. Alex and I were well prepared for the morning we were going to do our apple crisp. She had mixed up the dry ingredients the night before so our preparation time at school would be less. We then sliced the apples and put everything into the dutch oven. We then started a small fire to warm up the coals which we should have probably done before the preparation so it would take less time. I had spare so while it was cooking Alex went back to class as I watched our apple crisp slowly baking keeping an eye on it so it would not burn. When it was ready we took the coals off the dutch oven and brought it inside and scooped it out with Vanilla ice cream for the class. Overall, the apple crisp was a huge success.

By David Sweet, About.com Guide. May 4th 2010.

http://camping.about.com/od/recipes/r/ucrec037.htm

-Cara & Alex W.

Apple Crisp

Apple Crisp Dutch Oven Recipe

Rating: ***

Ingredients:
6 apples
2 tsp cinnamon
2 tsp nutmeg
3 cups quick oats
1 cup flour
2 cups brown sugar
1 tsp baking powder
2 tsp salt
1 cup butter


Slice apples.
Mix apple slices, cinnamon, and nutmeg in a bowl.
Mix oats, flour, sugar, baking powder, salt, and butter to make crust.
Press half the crust mix into the bottom and sides of the dutch oven.
Pour the apples onto the crust.
Cover apples with the rest of the crust mix.
Bake covered about 45 minutes at 350 degrees, until top crust is light brown and apples are tender.


The apple crisp turned out okay, considering that we forgot to add butter and put it in half way through the baking of the apple crisp. It was easy to make since we prepared it ahead of time, so all we had to do was slice the apples and put in the already mixed ingredients with the apples.


Apple Crisp Dutch Oven Recipe. May 28 2010. http://www.dutchovendude.com/recipe.asp?a=1345


Taylor & Lauren

Corn Bread

Rate ***

1cup butter; melted
4eggs; beaten
3cups milk
2cups sugar
2cups cornmeal
3cups all-purpose flour
4tsp. baking powder
1tsp. salt

In a large bowl, mix together butter, eggs, and milk. In a separate bowl, sift together sugar, cornmeal, flour, baking powder, and salt. Mix dry ingredients into wet ingredients 1cup at a time until well blended. Spoon cornbread mixture into a lightly greased 12” Dutch oven and spread evenly.
Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45 minutes or until cornbread turns golden brown.
Serve: 10-12

I checked the oven after 30 minutes since I smelled, although the recipe says 45 minutes. It was the good timing to stop baking. The baking time shortened because I covered the oven with aluminum foil, which kept the heat. So, I recommend checking the oven, even if it is not the time yet in order not to make food burn.

Byron, Bill. "Best Ever Cornbread" Byron’s Dutch Oven Cooking Page.May 30 2008. March 11 2010. http://papadutch.home.comcast.net/~papadutch/>

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