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WAGGGS-L |
| Breakfast | Lunch | Snacks | Appetizers | Salad | Supper | Vegetables | Bread | Dessert | Drinks |
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| Oatmeal Cookie Surprise | |||
| Preparation Method: | |||
| Serves: | |||
| Non-Food Items Needed: | Aluminum Foil | ||
| Food Items Needed: | Oatmeal Cookies Can of Pie Filling (any flavour) |
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| At Home Prep: | None | ||
| In Camp Prep/ Cooking Instructions: |
Put pie filling in between two oatmeal cookies and wrap in foil. Cook in or on a grill over and open fire when a nice coal base has developed. Turn over after 3-5 minutes. Watching not to burn them. | ||
| Serving Suggestions: | |||
| Comments: | My guides have requested this dessert every time we go camping. They love them!!! | ||
| Contributed by: | 4th Georgetown Guides Ontario, Canada |
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| Ore-Bucket Cakes or Cupcakes in an Orange | |||
| Preparation Method: | Foil | ||
| Serves: | 10 | ||
| Non-Food Items Needed: | Foil Knife Spoons Mixing Bowl or Gallon size bag |
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| Food Items Needed: | 10 oranges Spice cake mix and required ingredients |
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| At Home Prep: | None | ||
| In Camp Prep/ Cooking Instructions: |
Have each person slice the top off of their orange, leaving about a 2 inch hole in the top. Save the top as a lid. Scoop out the pulp of the orange and eat. Mix the spice cake as directed. Fill the orange "shell " 1/3 full of cake mix and replace lid. Wrap in foil and cook in glowing coals for 15 to 20 min or until baked. Scoop out cake and eat. | ||
| Serving Suggestions: | |||
| Comments: | Tips- Watch the cake mix that "runs out " of the foil. When it is well browned your cake should be done. Make sure you mark your initials in the foil or have a different fold than everyone else. Variations: Use a yellow cake mix and add a spoon full of chocolate chips. The chocolate chips melt along the bottom for a "frosting ". Experiment with different cake mixes. |
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| Contributed by: | Katrina Jameson & Cadette Troop 5074 Durango, Colorado Girl Scouts of Chaparral Council, Inc. USA |
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| Openfire Peach skillet dessert | |||
| Preparation Method: | wood | ||
| Serves: | 9 | ||
| Non-Food Items Needed: | Large cast iron skillet, lid to cover 1 cup Measuring cup tsp. measuring spoon Hot pad serving spoon |
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| Food Items Needed: | 1 can sliced peaches 1/3 can of peach juice 1 cup sugar 1/2 tsp. lemon juice 1 cup biscuit mix (dry) 1/3 cup water 4 tbsp. melted butter 1/4 cup sugar cinnamon |
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| At Home Prep: | You could measure your dry ingredients into plastic bags to eliminate need to measure at camp. | ||
| In Camp Prep/ Cooking Instructions: |
Start wood fire. Drain peaches, measure juice, add back to drained peaches. Add 1 cup sugar and lemon juice. Pour into large skillet. Mix biscuit mix with water until stiff. Drop by spoonsful onto peaches. Brush with melted butter. Sprinkle with 1/4 cup sugar and cinnamon. Cover and simmer for 20 minutes. |
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| Serving Suggestions: | Serve warm | ||
| Comments: | |||
| Contributed by: | Ginger Schneider "Sundance " GSC of River Trails Junior Troop 523 Lewiston, Mn. |
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| Peach Cobbler | |||
| Preparation Method: | Dutch Oven | ||
| Serves: | |||
| Non-Food Items Needed: | Dutch Oven | ||
| Food Items Needed: | Yellow Cake Mix Large can of peaches Cinnamon |
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| At Home Prep: | |||
| In Camp Prep/ Cooking Instructions: |
Line bottom of dutch oven with foil if desired. Grease foil. Pour cake mix into pan. Pour peaches (with juice) on top. Sprinkle with cinnamon. Bake in dutch oven until cake is done. Should take as long as instructions on cake mix box. | ||
| Serving Suggestions: | |||
| Comments: | We made this at Troop Camp Consultant training. | ||
| Contributed by: | Vicki Saldana Lone Star Council Austin, Texas |
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| Peppermint Oranges | |||
| Preparation Method: | None | ||
| Serves: | As many as you want | ||
| Non-Food Items Needed: | None | ||
| Food Items Needed: | Per Person: 1 Orange 1 Peppermint Stick, the sugar kind that have straw-like holes through them |
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| At Home Prep: | None | ||
| In Camp Prep/ Cooking Instructions: |
ake an orange and roll it on a table under your hand, sort of squishing as you roll. The idea is to make juice inside the orange, be careful not to squish it so hard that the skin breaks. Then you take a peppermint stick and stick it in top of the orange, squeeze the orange and suck the juice. | ||
| Serving Suggestions: | |||
| Comments: | It's great! The trick is finding sugar sticks. They are a little softer than regular peppermint sticks and hollow out easier. | ||
| Contributed by: | Alice McDowell |
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| Rice Krispy Balls | |||
| Preparation Method: | Skillet | ||
| Serves: | 20-25, 2 inch balls | ||
| Non-Food Items Needed: | Skillet wax paper |
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| Food Items Needed: | 1/2 stick margarine 35 large marshmallows 7 oz. Rice Krispies Cereal |
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| At Home Prep: | |||
| In Camp Prep/ Cooking Instructions: |
Melt margarine in a 3 quart pan. Add marshmallows and cook over low heat, stirring constantly until marshmallows are melted and mixture is well blended. Remove from heat and add cereal. Stir until cereal is well coated. With well greased hands, form into balls while still warm, place on piece of wax paper. |
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| Serving Suggestions: | |||
| Comments: | Variation: Some people add chocolate chips in after they add the cereal. |
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| Contributed by: | Vicki Saldana Lone Star Council Austin, Texas |
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| Roses in the Snow | |||
| Preparation Method: | campfire, stove | ||
| Serves: | Depends on size of can of applesauce | ||
| Non-Food Items Needed: | Pot large enough for can of applesauce spoon heat proof cups (one for each person) |
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| Food Items Needed: | 1 pkg. (10-12 oz) mini marshmallows 1 institutional size can applesauce (or enough for 1/2 to 1 cup each person) 1 pkg. cinnamon candies ( "red hots ") |
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| At Home Prep: | None | ||
| In Camp Prep/ Cooking Instructions: |
Heat applesauce. Place marshmallows and cinnamon candies in the bottom of heat proof cups. Add hot applesauce, let sit until marshmallows and red coloring rise to make "roses in the snow ". | ||
| Serving Suggestions: | None | ||
| Comments: | None | ||
| Contributed by: | Jody Scidmore |
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| Sand in a Bag | |||
| Preparation Method: | Shake & Smoosh | ||
| Non-Food Items Needed: | Ziploc bags 1/2 cup measure |
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| Food Items Needed: | Vanilla pudding (or chocolate) Milk (or try dry milk!) Vanilla wafers (or chocolate cookies) |
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| At Home Prep: | Measure 1/4 pkg pudding (which works out to 2 1/2 Tbs.)& 2 1/2 Tbs. dry milk. Place in a Ziploc bag. | ||
| In Camp Prep/ Cooking Instructions: |
Have each girl choose between "dirt " and "sand ". Measure 1/2 cup water and pour into the bag. Squish, mash, and smoosh until it gets thick. Add crushed Vanilla Wafers. Eat right out of the bag! | ||
| Comments: | This recipe is identical to the Dirt in a Bag, except use vanilla pudding and vanilla wafers! I have found that the Ziplocs are VERY messy to eat out of! I save those 6-8 oz. yogurt containers that have lids and have the girls pour the dry mix in these before they add the water. Put on the lid and shake, shake, shake! Add the crushed Vanilla Wafers and enjoy! Putting the dry mix into the cups at the campsite saves packing space. The cups stack together for best use of valuable storage space. |
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| Contributed by: | Pamela Copeland Junior Leader, Troop 835 Sooner Council, Oklahoma |
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| Smacos | |||
| Preparation Method: | Dutch oven or frying pan | ||
| Serves: | as many as you have that have a sweet tooth | ||
| Non-Food Items Needed: | Dutch oven or frying pan spatula "Pam " type spray or vegetable oil |
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| Food Items Needed: | Soft tortillas Chocolate chips Marshmallows (mini are best or cut large ones) Optional: thin fruit slices (ie banana) |
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| At Home Prep: | None | ||
| In Camp Prep/ Cooking Instructions: |
Slice or, cut marshmallows, if needed Spray pan with Pam or lightly oil. Heat container. Place tortilla in pan, add a handful of chocolate chips, marshmallow and fruit Cook 1-1/1/2 minutes Fold tortilla in half Cook another minute |
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| Serving Suggestions: | Remove to plate - let cool! Enjoy! | ||
| Comments: | Very hot when first taken from pan. Also very sweet! | ||
| Contributed by: | Nancy Roe Abnaki Girl Scout Council, Maine |
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| Snickers salad | |||
| Preparation Method: | cut up and put together | ||
| Serves: | as many as you want | ||
| Non-Food Items Needed: | bowl knife spoon |
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| Food Items Needed: | snickers mini marshmallows whipped cream topping apples (any amount of everything, as mush as you would like) |
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| At Home Prep: | get everything together | ||
| In Camp Prep/ Cooking Instructions: |
cut up apples and snickers then mix all together | ||
| Serving Suggestions: | fork | ||
| Comments: | YUMMMMMMMY | ||
| Contributed by: | Dotts |
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| Snow Ice Cream | |||
| Preparation Method: | |||
| Serves: | |||
| Non-Food Items Needed: | A bowl (For Pudding mix) A clean bowl or bucket to collect snow in 1 Cup(any kind)/person A spoon or a fork/person |
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| Food Items Needed: | 1 box instant pudding milk (for pudding) 1 cup sugar Clean snow |
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| At Home Prep: | |||
| In Camp Prep/ Cooking Instructions: |
Mix pudding according to directions. Add sugar, beat thoroughly. Give each girl: 1 ½ Tablespoons mix in a cup, 1 cup clean snow, and a plastic fork. Tell the girls to beat the snow in a little at a time. When cup is full, enjoy! | ||
| Serving Suggestions: | |||
| Comments: | |||
| Contributed by: | from Girl Scouts of Fox Valley Cookbook called Choice Morsels II; Sent in by Ludmilla Lucheck, Girl Scouts of Trailways Council; Plainfield, Illinois |
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| Snowy Ice Cream | |||
| Preparation Method: | Hand Mixer | ||
| Serves: | Varies | ||
| Non-Food Items Needed: | measuring cup measuring spoons bowl |
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| Food Items Needed: | 2 eggs 1/2 cup sugar 1 teaspoon vanilla 1-1/2 cup milk clean snow chocolate syrup (if chocolate ice cream is desired) |
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| At Home Prep: | none | ||
| In Camp Prep/ Cooking Instructions: |
with hand mixer, mix eggs, sugar, vanilla, milk, and chocolate syrup (optional) then mix (by hand) snow until thick |
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| Serving Suggestions: | depends on density of snow | ||
| Comments: | doesn't freeze well, eat immediately upon making | ||
| Contributed by: | Natalie Jablonski, Program Manager Girl Scouts of River Bluffs Council |
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| Southern Brownie Cake | |||
| Preparation Method: | Oven | ||
| Serves: | 16-20 | ||
| Non-Food Items Needed: | mixer large bowl rubber scraper measuring cup |
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| Food Items Needed: | 1 Box German Chocolate cake mix 1 can Pillsbury Coconut Pecan Frosting 4 eggs 1 cup Wesson oil 1/2 cup water 6 oz. Milk Chocolate chips 1 cup chopped pecans or walnuts 1 cup coconut |
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| At Home Prep: | Mix all ingredients together including the frosting. Beat on med. speed until well mixed. Pour in greased and floured large Bundt pan. Bake 1 hr. and 10 min. Cool in pan about 20 min. |
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| In Camp Prep/ Cooking Instructions: |
Bake in 325 degree oven. 1 hour and 10 min. |
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| Serving Suggestions: | This is so good served anytime. Sure to be a crowd pleaser, especially if they are chocolate lovers. | ||
| Comments: | Coconut may be omitted. More nuts can also be added Great while hot |
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| Contributed by: | Marie Johnson |
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| Speedy Little Devils | |||
| Preparation Method: | Box oven | ||
| Serves: | 15 to 20 | ||
| Non-Food Items Needed: | box oven or another type of oven 9 x 13 cake pan coal to heat oven to 350 degrees F |
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| Food Items Needed: | 1 pkg. devil's food cake mix 3/4 cup creamy peanut butter 1 stick (1/4 lb.) margarine 7 1/2 oz. jar marshmallow creme |
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| At Home Prep: | None | ||
| In Camp Prep/ Cooking Instructions: |
Crumble together cake mix and margarine. PA one half of mixture int 9 x 13 cake pan. Mix together peanut butter and marshmallow creme. Spread on top of cake. Crumble remaining cake mix on top. Bake at 350 F. for 20 minutes | ||
| Serving Suggestions: | None | ||
| Comments: | None | ||
| Contributed by: | Jody Scidmore |
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Steamroller Ice CreamIce Cream in a Can: egg-free version |
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| Preparation Method: | mixing, rolling | ||
| Serves: | about 4. | ||
| Non-Food Items Needed: | 1-lb. coffee can with lid 3-lb. coffee can with lid a mallet to break up ice is helpful Duct tape to seal cans |
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| Food Items Needed: | 1 cup milk 1 cup whipping cream 1/2 cup sugar 1/2 tsp. vanilla ice rock salt |
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| At Home Prep: | None | ||
| In Camp Prep/ Cooking Instructions: |
Put milk, cream, sugar and vanilla in the 1-lb. coffee can. Mix well and cover can tightly with plastic lid (we like to put a strip of Duct tape around the lid at this point to make SURE there's no leaks!) Put the 1-lb. can inside the 3-lb. can. Pack layers of ice and salt around the smaller can. Put the lid on the large can. Now, roll the can back and forth for 10 minutes. Open the large can, pour off the ice water (Don't drain this salt water on/around plant life, it will kill it!), and add ice and salt to fill the can again. Put on the lid and roll for another 10 minutes (it usually takes us 15 minutes at this point to get it firm enough) Take out the small can, wipe it dry, and open it. Your ice cream will be ready to eat! |
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| Serving Suggestions: | You may want to add chocolate chips, nuts, cut up fruit, crushed hard candy, or crushed Oreos to the ice cream mixture before freezing. | ||
| Comments: | The first time I had this was at a leader overnight camping training. We made this ice cream PLUS chocolate dump cake (with cherry pie filling) baked in a box oven. It was great! | ||
| Contributed by: | Sallie Zeil GS Council of Colonial Coast Virginia Beach, VA |
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| Sunny Side Up | |||
| Preparation Method: | bake cake (in a glass bread pan) or purchase | ||
| Serves: | 8 to 10 | ||
| Non-Food Items Needed: | knife mixer spoon bowl can opener small plates |
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| Food Items Needed: | pound cake or sponge cake dream whip or any whipping topping large can peach half fruit |
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| At Home Prep: | |||
| In Camp Prep / Cooking Instructions: | prepare whip has directed slice cake into 3 by 3 pieces approx. If cake is baked in a bread pan, just slice the cake like a slice of bread. |
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| Serving Suggestions: | place a piece of cake on the plate had 2 tablespoons full of whip on top of cake spread whip drain fruit take one peach half and place top of whip, (hump up) |
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| Comments: | Great fun for the girls, especially for girls who don't like eggs but like desserts. Number of serving depends on the number of halves in a can of fruit. Did this with my units, and asked them what it looked like, most of them reply an egg with no yoke broken. They were right. Try it I'm sure all well enjoy. |
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| Contributed by: | Daphne Centreville, Newfoundland |
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| Ziploc Spoon Fudge | |||
| Preparation Method: | Plastic bag | ||
| Serves: | Individual serving | ||
| Non-Food Items Needed: | Ziploc Bag | ||
| Food Items Needed: | 1/2 c. powdered sugar 2 tsp. cream cheese 1/2 - 1 Tbs. cocoa 1 Tbs. butter (1/8 stick) 2-3 drops of vanilla |
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| At Home Prep: | None | ||
| In Camp Prep/ Cooking Instructions: |
Place all ingredients in the Ziploc bag and squeeze out all of the air. Squish the continents of the bag until all the ingredients are well mixed and there is a creamy consistency. After the fudge has been mixed, you may add additional flavorings such as M & Ms, nuts, peanut butter, etc. |
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| Serving Suggestions: | Eat with a spoon. | ||
| Comments: | You can make this for a larger group by using the following quantities and mixing in a gallon size bag. 1 LB powdered sugar 3 oz. cube cream cheese 1/4 - 1/2 cup cocoa 1 stick butter 1/2 tsp. vanilla |
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| Contributed by: | Brenda "Piglet" Wildish Master Trainer San Gorgonio Girl Scout Council |
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| © 1997 - 2004 Merrill E. Grayson All rights reserved |