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I cooked a couple of times but I was just aiding a colleague that also brought all the ingredients and had the know-how. And I have a poor memory, obviously.

How do you cook yours? What recipe do you use? Details are very much appreciated.

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2 Answers 2

Here are two dessert recipes I like to make while camping:

Peach Cobbler:

  • 1 (big/commercial-sized) can of peaches in heavy syrup
  • 1 (regular-sized) box of cake mix (plain yellow cake, unless you want to get adventurous).

Heat up some coals, pour the peaches into a dutch oven, and pour the cake mix evenly over the peaches. Put the top on the dutch oven (including coals on top), bake until it's done: The peach syrup should bubble over into the cake mix over much of it, the rest of the cake mix should be just starting to brown. How long depends a lot on your fire/coals.

If you're hiking and a dutch oven is too much, you can probably get away with putting it in a fairly wide pan on a camp stove.

You can also experiment with other fruits and cake mix flavors; but note that the heavy syrup is important, it keeps the syrup below the cake mix in a place to bubble up properly.

Pound cake

  • 1 pound butter
  • 1 pound sugar
  • 1 pound flour
  • 1 pound eggs

Melt the butter in a dutch oven. Pour in the sugar, mix quickly, flour, mix quickly, eggs, mix quickly and then thoroughly. Put the lid on, bake until it's done.

I imagine this doesn't translate to a camp stove quite as well as the peach cobbler, but if you have a pot that can handle the temperature and you don't mind getting it dirty (and possibly melting, if you misjudged its sturdiness) you can try putting it in a pit surrounded (beyond a bit of a gap) by coals piled up.

Also, this one can obviously be scaled down to smaller portions (e.g. 1/4 lb of each) if you are in a smaller party.

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I don't think I can do this while hiking (too heavy, can't have fresh food etc.), but thanks for the recipes. –  Paul Irofti Jul 7 '13 at 12:31
up vote 1 down vote accepted

I managed to get the recipe from an experienced hiking friend that I think is closer to what I'm looking for:

Flour, baking powder. for the amount of baking powder basically follow the advice on the baking powder, I don't and just do it by "feeling"; exact amount isn't critical. Sugar & Salt to taste. Bit of oil. That's it. On the trail, you just add water & knead thoroughly, and let it sit for at least half an hour before baking. Then bake slowly (= low heat) in a pan or a pot w/ a little bit of oil.

You can throw in whatever you want basically, i. e. raisins or chocolate bits. You can use full wheat flour (also has more energy then the white flour). The kind of oil doesn't really mater, I used olive. Sunflower or canola are good choices for mostly taste-neutral oil.

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i will surely try this next time I am up in the hills! –  Pixie May 27 at 10:56

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