BANNOCK bread
Bannock bread is a simple six ingredient flat bread that is perfect for making over a fire, or even a stove top! It takes about fifteen minutes to make, filling and easy, adding seasoning for flavor makes it that much better! It is also great as a dry mix that you can store in a zip-locked bag, having it read to mix when you want.
INGREDIENTS
One cup flour
One tsp. baking powder
One tsp. salt
1/4 cup dry milk
One tbsp. shortening
1/2 cup water
DIRECTIONS
Add all the dry ingredients in a bowl and stir. Add in shortening and cream in with dry ingredients as best possible. Using a fork is best to break it up into smaller pieces. After this you can either place in zip-locked bag for later usage, or add in water and stir. If you do not want to use dry milk replace 1/4 of water with 1/4 regular milk.
Cast iron skillets or aluminum are best for over the fire. Place bread on top of skillet or aluminum foil and spread out into a flatter form, cook for about 5 minutes or until it is able to flip. Flip it and cook on the other side until the inside is no longer moist. Enjoy!
One cup flour
One tsp. baking powder
One tsp. salt
1/4 cup dry milk
One tbsp. shortening
1/2 cup water
DIRECTIONS
Add all the dry ingredients in a bowl and stir. Add in shortening and cream in with dry ingredients as best possible. Using a fork is best to break it up into smaller pieces. After this you can either place in zip-locked bag for later usage, or add in water and stir. If you do not want to use dry milk replace 1/4 of water with 1/4 regular milk.
Cast iron skillets or aluminum are best for over the fire. Place bread on top of skillet or aluminum foil and spread out into a flatter form, cook for about 5 minutes or until it is able to flip. Flip it and cook on the other side until the inside is no longer moist. Enjoy!
Split Pea Soup
Usually split pea soup is pureed and made with some sort of fatty meat, however due to our camping circumstances we make it plan and simple, but still very flavorful. In preparation we measured out the peas according to serving sizes by putting one cup of the peas and the seasonings in a zip-locked bag. This recipe is intended for being cooked in a dutch oven over a very hot open fire. It takes about an hour and feeds two hungry campers.
INGREDIENTS
-One cup of split peas
-One carrot, sliced
-One celery stalk, sliced
-Quarter of an onion, diced
-7 cups of water
-Seasoning, includes; salt, pepper, garlic, onion powder, cumin, oregano, basil, use as much as you prefer.
DIRECTIONS
Add all the ingredients and only 5 cups of water into the dutch oven and cover. Place on fire and stir about every 15 minute for an hour. Due to the extreme heat of the fire, the water will boil out of the dutch oven so be sure to check on it, and add about 1/4 cup of water as you see fit. You do not want it to cook down causing the peas to burn, but you also don't want to serve it and have it be very watery. Cook the water down, the softer the peas the better! Enjoy!
-One cup of split peas
-One carrot, sliced
-One celery stalk, sliced
-Quarter of an onion, diced
-7 cups of water
-Seasoning, includes; salt, pepper, garlic, onion powder, cumin, oregano, basil, use as much as you prefer.
DIRECTIONS
Add all the ingredients and only 5 cups of water into the dutch oven and cover. Place on fire and stir about every 15 minute for an hour. Due to the extreme heat of the fire, the water will boil out of the dutch oven so be sure to check on it, and add about 1/4 cup of water as you see fit. You do not want it to cook down causing the peas to burn, but you also don't want to serve it and have it be very watery. Cook the water down, the softer the peas the better! Enjoy!