Probably the best source of camping and interior tripping recipes is the Canadian Canoe Routes website at:
WWCKC members have shared the recipes here, and if you would like to add more, please send an email to Paul Kostiuk firstname.lastname@example.org
- 1 cup dried fruits (apple,apricots, blueberries, cranberries, peaches, etc)
- raisins and nuts (if you want)
- 1 Teaspoon brown sugar
- dash of cinnamon
- dash of nutmeg (if you want)
- 1 1/2 cup water
- 1/2 C quick cooking oatmeal
- 2 Tbsp brown sugar
- dash of cinnamon
- 4 Tbsp ghee or margarine (oil doesn't work that well).
- Add all of the fruit in a pot and simmer for around 10 minutes.
- Mix all of the toppings together in a bowl. Don't overdo it.
- Making sure you have a couple of inches of water left in the fruit pot, spoon the topping over the fruit.
- Cook for around 10 minutes or until the top looks brown and cooked. You may need to add water occasionally.
A nice variation is to use pancake mix made to a dumpling consistency in lieu of the oatmeal topping.
-- WWCC Spring 2009 newsletter
- 1 lb. large strawberries (approx. 22-25)
- 1 (8 ounce) pkg. cream cheese, softened
- 3-4 Tablespoons icing sugar
- 1 teaspoon Vanilla extract
- Wash and dry berries.
- Remove green, leaving a flat area.
- Cut tip off strawberry for the hat.
- Hollow out the core of the berry.
- Pat the inside dry with a paper towel. Set aside.
- In a mixing bowl beat cream cheese, sugar and vanilla.
- Place mixture into a piping bag or zip lock bag with corner tip removed.
- Pipe cream cheese into the cored berry and using an up and down motion, over fill it. (This will be the face and beard of Santa.)
- Once the berries are filled, place "hat" on top with a little pressure so it stays in place.
- Decorate as you wish. Jan used black licorice string cut up for eyes and a mouth, and red icing for a nose. Extra cream cheese can be used for a pompom on the hat and buttons on the belly.
- Refrigerate until ready to serve.
-- Jan, in WWCC Winter 2013 newsletter
Butterscotch Chip Spice Cookies
- 2 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. salt
- Stir dry ingredients together in a bowl. Set aside.
- 1 cup unsalted butter, room temp.
- 1 1/2 cups brown sugar, packed
- 1 egg
- 1 tsp. vanilla
[Ed: If you use regular butter, reduce salt in dry ingredients.]
- Cream butter and sugar with mixer until smooth.
- Beat in egg and vanilla.
- Add dry ingredients mixture.
- 1 package butterscotch chips
- Fold butterscotch chips into dough.
- Cover bowl and chill dough until firm, about an hour.
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- Shape dough into balls roughly 1 1/2”-2” diameter.
- Roll balls in powdered sugar and place on sheets ~ 3” apart.
- Bake 10-12 minutes or until golden brown and just set.
- Let cookies cool on pans ~ 5 minutes, then transfer to a rack.
-- Randy, in WWCC Winter 2013 newsletter
Chocolate Chip Cookies
- 2 1/2 cups of all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 cup of margarine
- 3/4 cup of sugar
- 3/4 cup of firmly packed brown sugar
- 1 teaspoon of vanilla extract
- 2 eggs
- 2 cups of chocolate chips
- Preheat oven to 375 degrees Fahrenheit.
- In small bowl, combine flour, baking soda and salt. Set aside.
- In large bowl, combine margarine, sugar, brown sugar and vanilla extract; beat until creamy; beat in eggs.
- Gradually add flour mixture.
- Stir in chocolate chips.
- Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 9-11 minutes; watch carefully.
Gluten-free recipes and articles
- ½ cup unsalted butter, room temperature
- ¾ cup sugar
- 1/8 tsp. salt
- 2 tsp. finely grated orange peel
- 3 large eggs
- 24 oz. sweetened flaked coconut (about 6 cups firmly packed) [Emily used desiccated, unsweetened coconut]
- 6 oz. bittersweet chocolate, melted (4 oz. would be enough)
- Position rack in centre of oven. Preheat to 325F.
- Line 3 baking sheets with parchment paper.
- Using electric mixer, beat butter in large bowl until smooth.
- Add sugar and salt; beat until blended.
- Beat in orange peel, then eggs, 1 at a time.
- Mix in coconut.
- Drop batter onto sheets by tablespoonfuls.
- Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 minutes or more.
- Cool completely on sheets.
- Melt chocolate and drizzle over macaroons.
Makes 45-50 cookies.
-- Emily, after a Bondi trip
Protein-Packed Savoury and Sweet (Quinoa) Pilaf
- 1 cup (250 mL) red quinoa, rinsed and drained
- 2 cups (500 mL) vegetable broth
- 2 Tbsp (30 mL) canola oil
- 1 leek, cleaned, trimmed, white part only, sliced into thin coins
- 1 onion, chopped
- 4 oz (120 g) white or cremini mushrooms, cleaned and sliced
- 1 clove garlic, crushed
- 2/3 lb (350 g) extra-firm tofu, cut into 1/2-inch (1 cm) cubes
- 2 tsp (10 mL) dried thyme leaves
- 1 tsp (5 mL) ground sage
- 1/3 cup (80 mL) toasted pecan halves (toasting optional)
- 1/2 cup (125 mL) dried cranberries
- 1/4 tsp (1 mL) freshly ground black pepper
- 1/4 cup (60 mL) finely chopped fresh parsley
Place the quinoa in a large saucepan, add the water and bring to a boil. Reduce heat to medium-low and cook covered for 15 to 18 minutes. The quinoa is done when the grains are translucent and all the water has been absorbed. Fluff with a fork, remove from heat and let stand covered for 5 to 10 minutes. Remove lid and let quinoa cool while the vegetables are cooking.
- Meanwhile, heat a separate medium saucepan over medium heat. Add the oil, leeks, onion, mushrooms, garlic, tofu, thyme and sage. Stir well. Cook covered for 5 to 10 minutes, stirring occasionally, until the vegetables are wilted.
- Stir the hot vegetable mixture into the cooled quinoa together with the pecans, dried cranberries and pepper.
- To serve: Sprinkle the quinoa mixture with the parsley and gently fold in. Serve immediately. Alternatively, cover and refrigerate overnight. To reheat, sprinkle with 1/2 cup (125 mL) warm water and heat in a 350°F (175°C) oven about 25 to 30 minutes or microwave until warm.
Makes 8 cups (2 L). One serving = 2 cups (5oo mL)
-- Barb, after a Bondi trip
Chocolate recipes links
Moroccan Pork Stew
- 2 tsp. ground cumin
- 1-1/2 tsp. cinnamon
- 1 tsp. salt
- 2 lbs. boneless pork butt shoulder roast, cut into 1-1/2" pieces
- 1 lg. onion, chopped
- 3 small sweet potatoes, peeled, cut into 1-1/2" pieces
- 1/2 cup raisins
- 1 (14-1/2 oz. can) diced tomatoes w/ garlic
- 1 cup drained pimiento-stuffed Spanish olives, halved crosswise
- In bowl, combine cumin, cinnamon and salt.
- Add pork pieces, toss until completely coated.
- Place onion in bottom of 3-1/2 quart slow-cooker.
- Top w/ sweet potatoes, then raisins.
- Place pork mix on top.
- Pour tomatoes and their juices over top of pork.
- Cover, cook on low 8-10 hours.
- Just before serving, stir in olives.