Pepperoni and cheese pizza By:

Trevor Leslie and Brianna Champagne


Rating ****


Ingredients:


1 box of instantpizza dough mix (per pizza)


add water


tomato sauce


grated cheese


pepperoni  (addother ingredients to your licking)


butter to greasepan


Mix water intothe instant pizza dough. Knead until doughy conisistency. Grease panthen spread dough along the bottom. Then spread tomato sauce andcheese. Place toppings as desired on top of pizza. Place 8 coalsunder then 13 coals on top and check on pizza so not to burn it.Remove coals when pizza crust is firm and the cheese is melted.


Hints: make surenot to add too much water to the pizza mix because then it wont turninto dough. We did this and had to add more flour to make the doughthicker.

We decided to make Pizza to shake things up a little bit, and to add a little variety instead of another dessert. We decided to make it on a day 2, so that everyone could enjoy it around lunch time. This pizza recipe worked really well! We were a little skeptical at the beginning because the dough was so thin, but it rose quite nicely! It also cooked in a timely fashion all the way through, didnt stick to the bottom of the dutch oven, didn't burn, and it was done quickly and efficiently. Also, it tasted great! We heard nothing but great responses from our classmates and teacher. We highly recommend this recipe, for a quick, warm, hardy meal.

Doughnuts/Beavertails

Rating: ***

The Dutch oven assignment at first seemed to be a simple task,as it turns out it was not. The measurements to make the dough were off slightly making the doughnuts more like pancakes, thus, beaver tails were created! This was a lot of fun to make although the ingredients were a little difficult to find we ended up getting them all and a few touch ups to the amount of ingredients needed and we were good to go! The vegetable oil in which the dough had to cook in was not boiling, which in he pictures, showed the oil boiling. Once the dough was put in though, the vegetable oil instantly started baking the doughnut. after a couple minutes it turned a golden brown and actually tasted somewhat like a doughnut which was quite surprising because it did not look like it would work. The next batch had icing sugar or cinnamon on them which made them even better. All in all it was quite the experience and it turned out much better than I expected.

Chocolate Chip Banana Bread

David and Dan G.

Rating: ****

Recipe:

Ingredients:
2 cups all-purpose flour
1 cup sugar
1 tspn baking powder
1 tspn salt
1/2 tspn baking soda
3 bananas
1/2 cup butter
2 eggs
1 cup chocolate chips

Instructions:
This recipe wasn't designed specifically for baking in a dutch oven, so I made a few changes to how I made it.  The first thing I did was mix all the ingredients together in the dutch oven.  Once Dan G. and I had heated the coals up for about 15 minutes we put 5 coals under the dutch oven and 16 on the top.  We surrounded the oven with tin foil and left space for air to circulate, weighted the tin foil down a little so the wind wouldn't take it, and let it cook for about 45 minutes.

Hints:
For the most part I thought this recipe went pretty well.  One of the things I did do when mixing all the ingredients together was add water to the mixture to help it mix more smoothly.  I think this may have made it a little more moist than it might have been if I hadn't added water to the mix.

Source:
"The Best Chocolate Chip Banana Bread Recipe." n.p. Web. <http://bestbananabreadrecipes.com/banana_bread_chocolate_chip_recipe.html> 13 June 2012

Dutch Oven Assignment

APPLE CRISP (rating: *****)

RECIPE:

Ingredients

Apple Mixture:

·         10 cups apples, peeled and sliced

·         1/4 cup lemon juice

·         1 tablespoon lemon zest

·         3/4 cup sugar

·         1/2 cup golden raisins

Topping Mixture:

·         1 1/2 sticks butter

·         1 1/4 cups all-purpose flour

·         1 1/2 cups light brown sugar

·         1 1/2 cups oats

·         2 tablespoons lemon zest

·         1 tablespoon ground cinnamon

·         1 teaspoon ground nutmeg

·         1 teaspoon ground cardamom

Vegetable oil or cooking spray

Directions

 Combine all of the ingredients for the apple mixture in a bowl.

In another bowl, cut the butter into the flour and stir in the remaining topping ingredients.

Spray the interior of a camp Dutch oven with cooking spray or wipe with vegetable oil. Spread the apple mixture in the bottom of the camp Dutch oven. Top with the topping mixture. Bake at 350°F by placing 8 coals under the camp Dutch oven and 16 coals on top of the lid. Continue cooking until the apples are cooked and the topping is brown. Serve warm with ice cream or whipped cream.

How we did it:

When we did the assignment it was really rainy, but with a tarp over the fire we could heat up the coals anyways.

We did not make any changes to the recipe… except the nutmeg, which we didn’t put in the mixture because we did not have it.

With 13 coals under and 12 coals on top of the Dutch oven, the apple crisp inside, and aluminium foil all around it, the apple crisp was baking.

After around 35 minutes the crisp was gold brown and ready to eat.

It is good to check the crisp from time to time to make sure that nothing burns. Also, it is better to split up the work. While Sarah and Air were pealing and preparing the apples, Brenna and I were starting the fire. Like this we did not lose a lot of time. Unfortunately, we couldn’t serve before the end of the period anyways, because we lost some time while hanging up the tarp. Instead, the students came at lunch to enjoy some delicious apple crisp with ice cream. On long trips it might be hard to bring ice cream, but instead you could bring some cool whip.

I love the recipe and I would totally do it again.

Source: 

Foodnetwork.com. Bob Kellermann. Web. <http://www.foodnetwork.com/recipes/paulas-home-cooking/apple-crisp-recipe/index.html>. 17 June 2012.

Dehydrated cinnamon-sugar apple chips

Ingredients:

-         Apples

-         Cinnamon

-         Sugar

-         Lemon juice

-         Water

Things you’ll need:

-         Dehydrator

-         Knife

-         Bowl

-         Cutting knife

-         Large Zip-lock bag

Steps:

1. Peel and cut apples into desired shape
2. Soak apples in half lemon juice, half water solution for 2-3 minutes
3. Remove apples from solution and pat dry
4. Mix sugar and cinnamon in large zip lock bag
5. Add apples to sugar and cinnamon
6. SHAKE!!!
7. Remove from bag and place in dehydrator
8. Leave in dehydrator for 18 hours
9. Remove from dehydrator and serve J

Hints:

-         Original recipe said to “sprinkle” sugar on, but we covered them

-         Put waxed paper in the bottom layer of dehydrator to prevent spillage of substances

-         Use sharpened knife, not butter knife to cut apples

Bibliography:

Lauren. "Oven Dried Cinnamon Apples." Oven Dried Cinnamon Apples. N.p., n.d. Web. 15 June 2012. <http://www.laurenslatest.com/oven-dried-cinnamon-apples/>.

Apple Crisp

Forrest Mount & Brenna McWilliams with help of Marlee Fitzpatrick
rate ****
This dutch oven assignment was very tasty and perfect for our trip. We decided to do it on the second night of our white water canoe trip. That day it was very rainy, and cold. Having the nice warm apple crisp was a prefect way to finish dinner that night. To make it even tastier, Mr.Brouwer drove to the local corner store and bought a box of ice cream to add with our apple crisp. We changed up the ingredients a little bit because we didnt have time to get them. We didnt use lemon juice, ground cloves and chopped walnuts and instead of it taking 60 minutes to be ready it only took anout 20-30minutes. To start Marlee peeled the apples, while forrest and I cut the apples into smaller pieces. After that, I began to prepare the topping and Marlee melted the butter and Forrest spread the apples flat in the dutch oven. After it was all mixed together, the topping was spread evenly over the apples. After we ate our dinner, Mr.Brouwer and a couple students went to get some ice cream to go with our apple crisp. By the time they got back, which wasnt even a half hour, the dutch oven was ready. Soon after eating we started to clean up. One slice was left over that someone ate the next morning. This was a very very delicious desert and a perfect way to warm up after being in cold air and water for a full day.

	Filling		Topping
10	cups granny smith apple slices	2	cups brown sugar
2	Tbs. lemon juice	2	cups flour
3/4	cup sugar	1	cup oatmeal
1/2	cup brown sugar	1/2	cup chopped walnuts (optional)
1/3	cup flour	1	cup butter; melted
2	tsp. ground cinnamon
3/4	tsp. grated nutmeg
1/4	tsp. ground cloves
3/4	tsp. salt Prepare Filling: In a 12" Dutch oven add apples and lemon juice; stir to coat apples. In a separate dish combine remaining filling ingredients and stir to mix. Pour dry ingredients over apples and stir until apples are well coated. Prepare Topping: In a separate bowl combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using a fork, mix in butter. Spread topping evenly over apples. Bake: Cover Dutch oven and bake using 12-14 briquettes bottom and 16-18 briquettes top for 60 minutes. Serve topped with whipped cream. Serves: 12-14

Fruit Roll Ups

Meghan and Lauren

“Life is like a fruit roll up; you never know how it’s going to unfold”

-Cathy Bryson

Recipe: Fruit smoothie roll ups

Strawberry Banana smoothie

INGREDIANTS:

• 2 large bananas
• 12 fresh strawberries
• 2 tbsp of honey
• ½ cup of pineapple juice

STEPS:

1. Peel and chop bananas thin enough to blend easily.
2. Cup off leafy part of strawberries and wash
3. In blender, add fruit and honey.
4. Add in juice gradually throughout the blending to help it mix better.
5. Blend until smooth.
6. Poor the smoothie onto fruit rolls up tray liners the size of a CD disk.
7. Do that with the rest of the smoothie until all gone.
8. Place in dehydrator and dehydrate for 6 hours or until no longer sticky.
9. Voila, you have homemade healthy fruit roll ups!

RATE: ****

We gave this recipe 4 out of 5 stars. It is easy to make and healthy too! It was surprisingly very tasty. The honey we added gave it a great flavor along with the sweetness of the pineapple juice. The recipe of the smoothie was quick and easy to make though the dehydration process was very long. Overall a recipe we would highly recommend.

Hints:

• As we were making the smoothie, we found it needed more juice. About an extra ½ cup is all.
• We realised that the thinner you poor the smoothie onto the sheet, the faster it dehydrates.
• Some of our circles of the fruit roll up turned out bumpy and not smooth. We know for next time to smooth them out with a spoon before dehydrating them.
• The recipe called to dehydrate the fruit roll ups for 6 hours but most likely because we didn’t make ours thin enough; we left them in an extra hour.

Sourcing

• Healthy homemade fruit smoothies. DHERBS.com. 2012. June 14th 2012.
• Making fruit leathers. Food dehydrator instruction manual. N.D.

Pineapple Upside down Cake - Marlee Fitzpatrick

Rating: ****
Serves: 8-10
Prep time: 15 minutes (plus time to heat up coals)


Ingredients:
1 can pineapples (6oz) (I used whole pineapples one)
½ cup of pecans (optional)
½ cup brown sugar
1 square of margarine
2 yellow cake mixes

12'' dutch oven
24 coals


Directions:
1. Heat up approximately 24 coals (8 for the bottom, and 16 for the top). This took me an hour to do with a fire, but may require less time depending on the person and the method of heating.
2. Line the inside of the dutch oven with aluminum foil. This is so you can easily flip the cake after baking. Once coals are hot enough, place 8 evenly in a circular formation and put the dutch oven over top.
3. Melt the margarine (I used about 2 heaping tablespoons because I had no idea what measurement a square was...) in the pan and add the brown sugar. Once that is stirred together, add pecans (optional) and place the pineapple slices around the pan filling all the spaces. This will be the glaze for the cake.
4. Next, pour the two cake mixes into a bowl/container. Follow the instructions on the back of the box (may require eggs and oil) to make the mix.
5. Pour the batter on top of the glaze. Spread 16 coals around the top of the lid and cover the entire exterior of the dutch oven with aluminum foil to make an oven effect.
6. Bake for 25 minutes, but check every 15 minutes. You'll know it's done by the smell and the golden brown colour. Also be sure to check that it is cooked all the way through by poking it with a tooth pick or fork. If batter comes out onto the fork, it is not ready yet.
7. Once it's ready, carefully flip the cake onto a pan and remove the foil to reveal the glaze.


Response:
This recipe was extremely easy to follow. Probably the hardest part was just getting the coals warmed up. I did find it was helpful to have all my ingredients measured out ahead of time as it saved prep time. One experiment I did with this recipe is using sprite instead of the eggs it called for in the cake mix. To replace 4 eggs and oil between the two boxes, I used a small bottle of sprite. I found this gave the perfect ratio of liquids to solids to make a proper cake batter. I found that adding the sprite made the cake very sweet, maybe a bit too sweet for me, but it was still pretty good! One tip for baking the cake is make sure the tin foil wraps all the way around the oven. My cake still was not done after 25 minutes, so I put more foil to cover all the missing spots. Once that happened, the cake was done in the next 5 minutes!
If I could change anything, I would probably use eggs instead of sprite. Even though it still tasted good with the sprite, and it's easier to use and transport, I think I would prefer the cake with the proper ingredients. I would also be sure to cover the entire dutch oven with foil so it bakes faster.
All in all, it tasted good! I would make it again, but maybe with a side of ice cream to top it off!

Hot Fudge Pudding Cake rating **** Ingredients batter 3/4 cup sugar 1 cup all-purpose flour 3 tablespoons cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/3 cup melted butter 1-1/2 teaspoon vanilla extract topping 3/4 cup sugar 1/2 cup brown sugar 4 tablespoons cocoa Directions In a bowl, stir together all the ingredients under batter, before pouring the batter into an Un-greased Dutch oven. Then mix the ingredients under topping in the same bowl, sprinkle evenly over the batter. Place the lid on the Dutch oven with 6 Charcoal briquettes on the bottom and 12 charcoal briquettes on the top for 35-40 minutes or until center is almost set. Then spoon sauce from the bottom of the Dutch oven over cake. Yields 8 servings Conclusion This recipe turned out very well, had a great taste and was well enjoyed by everyone who tried it. If I were to do it again though I would add less hot water, as the topping was a little too runny. Though over all I found this to be a great recipe that I would make again. Retrieved From http://www.ahappycamper.com/products/dorecipes/desserts/hotfudge-puddingcake.html

Cherry Chocolate Surprise Cake

Cherry Chocolate Surprise Cake

Rating ****

Ingredients

1	chocolate cake mix; prepared as directed	1	egg
1	(20 oz.) can cherry pie filling	3	Tbs. sugar
1	(8 oz.) brick cream cheese	1	tsp. vanilla

Directions

Pour prepared cake batter into a greased 12" Dutch oven. Spoon cherry pie filling into clumps over cake batter. In a small mixing bowl cream together cream cheese, egg, sugar, and vanilla until smooth. Drop by tablespoons over top of cake. Place lid on oven. Bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 hour or until top center of cake springs back when touched. If using Oven: Pre- heat oven to 350 degrees on bake, then cook for 1 hour and 15 minutes to an hour and a half. You may need a little bit more or a little bit less depending on your oven and cake mix. Conclusion In conclusion, this recipe turned out very well, it tasted good, turned out properly, and was well enjoyed by my peers. If I were to do anything differently, it would be to try new things to top it with or something to mix in to the batter. All in all, It was a good recipe that I will definitely make again.

Rhys Stewart

Retrieved from:  http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipe-cherrychoccake.htm

Beef Jerky Recipe

Beef Jerky Recipe

Rating ***

Ingredients:
Amount, Item & Brand (If Applicable)
5 Lbs. Minimum (One piece preferred) Fresh Brisket (Lean) - Any brand
*You may substitute the beef brisket with your choice of meat.
15 - 20 oz. Soy Sauce - Any brand
15 oz. Worcestershire Sauce - Lea & Perrins - Preferred

15 - 20 oz. Teriyaki sauce - Any brand (I didn’t bother)

2 - 4 tablespoons Dark Brown Sugar - Any brand
2 - 4 tablespoons Garlic Powder - Any brand
2 - 4 tablespoons Onion Powder - Any brand
2 - 4 teaspoons Cayenne Pepper - Any brand(didn’t use)
5 oz. bottle Liquid Smoke - Any brand any type( didn’t use)

Beer (amount and type are preference)
2 - 4 oz. Dark Corn Syrup or Molasses for even more flavor - Any brand 
1 - Very Sharp Knife

Directions

1.       Prepare marinade by mixing. Soy Sauce, Worcestershire Sauce, Dark Brown Sugar, Garlic Powder,  Onion Powder, and any other flavours you prefer with your Jerky (e.g. Teriyaki)

2.       Prepare meat by stripping away fat

3.       Cut meat into strips, as thin as possible.

4.       Put both marinade and meat into a dehydrator or into a slow roasting pot for an oven (I Used oven)

5.       Let meat cook for 4-6 hours until meat becomes tough (Jerky) and after four hours , check on meat every 20 minutes to make sure it doesn’t become overdone(too hard and black)

·        If using oven, keep temperature low, 225- 230 degrees.

Conclusion

My recipe did not turn out. I believe that this was due to not being put in long enough. The recipe calls for 4-6 hours however I put it in for 4. I would put it in for 6 hours if I made the recipe again, but this time checking it frequently as I mentioned in the directions. It still tasted good and despite not being jerky, was still enjoyed by my peers.

 Retrived from: http://microwebtech.com

Rhys Stewart

TOFU STIR FRY

ATTEMP 4: TOFU STIR FRY

Rating: **** (Success)

Serves: 5-6 people

Prep Time: 45 minutes

Recipe:

Part A Ingredients

-broccoli

-2 peppers (any colour)

-2 sticks of celery

-carrots

-zucchini

-snow peas

-teriyaki sauce

Part B Ingredients

-extra firm tofu

-teriyaki sauce

-minced garlic

Part C Ingredients

-desired amount of quinoas (1 cup per person is recommended)

Directions

1. Slice tofu into strips ½ cm thick and however long you desire.

2. Marinate the tofu slices in a teriyaki and garlic sauce. Let it sit for approximately 15 minutes before flipping the slices and marinating for another 15 minutes.

3. Meanwhile, slice, chop or cut all of you vegetables into manageable pieces, slightly smaller than bite sized.

Note: If possible, keep the different vegetables separate from each other.

4. Sautee each of you vegetables individually in teriyaki sauce for a short while. Then remove them from the heat and blanch them by putting them immediately into a bowl of ice water where they should remain until cool. The latter should be done with all the vegetables with the exception of the peppers.

5. Attempt to remove as much excess liquid from your vegetables and tofu as possible.

6. Place both the vegetables and tofu slices on dehydrator racks, making sure that there is a decent amount of space between each piece. If they are too close to one another, then they will not dehydrate properly.

7. Dehydrate for approximately 24 hours, flipping the tofu slices every 3 hours or so. Neither the vegetables nor the tofu should be flexible in any way when they are done.

8. Store in air tight containers until use.

9. Rehydrate:

a) Bring to a boil 1 ¼ cups of water for every cup of quinoas you intend to prepare. If you solely wish to rehydrate the vegetables and tofu, use 2 cups of water.

b) Crumble your pieces of tofu and place them into the boiling water.

Note: The tofu can also be eaten in its’ dehydrated form as a cracker if desired.

c) About 5 minutes later, put the quinoas and vegetables into the water and let it sit for 5-10 minutes, stirring occasionally.

10. Once completely rehydrated, add your favorite teriyaki sauce for extra flavor and serve!

Response: After the Ratatouille disaster, I decided that it would be best if I did a bit of research before beginning my second set of dehydrations. As I searched for a complete meal dehydration recipe, I found a very helpful website that featured explanations of how to effectively dehydrate vegetable, fruit and some small meals (see link below). Preparing my meal this time was somewhat time consuming, but worthwhile. Everything dehydrated and rehydrated with ease in addition to tasting pretty good. The only thing I would have done differently would be the type of tofu I used. When I rehydrated the tofu, I found that it did not return to its’ original texture, in fact it was far too chewy. That being said I believe the best solution would be to use firm tofu instead of extra firm. Besides that, there is little I would change about the recipe as its’ taste was adequate and it was an excellent source of all your daily nutrition requirements. Finally a success!

Tofu Crackers: Lamond, Laura. “Teriyaki Tofu Crackers”. Lemonade.http://www.greensim.com/lemonade/dryfood.html. (January 2, 2012)

Basic Vegetables: “ Vegitable Drying Guide” How To Dry Fruits and Vegetables.http://farmgal.tripod.com/Dehydrate.html. (January 2, 2012)

Tips

-Blanch vegetables before dehydrating

-Remove as much liquid as possible before dehydrating

-Cut everything slightly smaller than what you regularly would

-Spread the food in a VERY thin layer on the dehydrator sheet, leaving as much space as possible in between pieces

-Make sure each tray is as far away from the other as possible

-Only use just as much parchment paper as you need

-If possible, sample before dehydrating to test flavor

-Expect the food to take a fair amount longer than anticipated to dehydrate

Rae Woodhouse

STRAWBERRY BREAKFAST BARS (RAW & GLUTEN FREE)

ATTEMPT 3: STRAWBERRY BREAKFAST BARS (RAW & GLUTEN FREE)

Rating: *** (Decent)

Serves: 24 people

Prep Time: 15 minutes

Recipe:

Ingredients

-2 cups of almonds

-1 cup of walnuts

-3/4 cup of flax seeds

-2 cups of fresh strawberries (or any berry you wish)

-1 cups of raisins (I supplemented these with raspberries)

Directions

1. Grind the walnuts, flax and almonds in a food processor, or chop thoroughly before placing in a large bowl.

2. Puree the berries in a blender and add them to the nut mix.

Note: If you were using raisins, you would add them to the mixture whole)

3. Mix all the contents of the bowl together.

4. Spread the mixture onto fruit leather sheets or onto parchment paper approximately ½ inch thick.

5. Dehydrate at 100 degrees for 12 hours.

5. Flip the bars and dehydrate for another 12 hours.

6. Break into smaller pieces and store in a zip block bag.

Nutrition Facts:

· Amount Per Serving:

· Calories: 146.9

· Total Fat: 10.8 g

· Cholesterol: 0.0 mg

· Sodium: 3.0 mg

· Total Carbs: 10.6 g

· Dietary Fiber: 3.9 g

· Protein: 4.6 g

Response: In my second round of dehydration, I chose breakfast bars as a secondary recipe, almost as a backup in case my main meal didn’t go as planned, again. This recipe was simple and easy to complete. The dehydration went exactly as planned and took the anticipate amount of time. The final product had a decent taste and was incredibly light weight. It would make an ideal snack on a hiking trip. The only down fall about this recipe was the fact that it was a little tart. If I were to make it again, I would most definitely add sugar to improve the taste.

PESCETARIAN. “ Strawberry Breakfast Bars (Raw& Gluten Free)”. SparkRecipies. 2009.http://recipes.sparkpeople.com/recipe-detail.asp?recipe=466021. (January 2, 2012

Rae Woodhouse