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Recipes

Probably the best source of camping and interior tripping recipes is the Canadian Canoe Routes website at:
http://www.myccr.com/SectionTechnique/MealsAndMenus/Recipes/recipe.php.

WWCKC members have shared the recipes here, and if you would like to add more, please send an email to Paul Kostiuk pkostiuk@gmail.com.



Fruit Cobbler
Fruit
  • 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
Topping
  • 1/2 C quick cooking oatmeal
  • 2 Tbsp brown sugar
  • dash of cinnamon
  • 4 Tbsp ghee or margarine (oil doesn't work that well).
Preparation
  1. Add all of the fruit in a pot and simmer for around 10 minutes.
  2. Mix all of the toppings together in a bowl. Don't overdo it.
  3. Making sure you have a couple of inches of water left in the fruit pot, spoon the topping over the fruit.
  4. 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


Strawberry Santas

Ingredients
  • 1 lb. large strawberries (approx. 22-25)
  • 1 (8 ounce) pkg. cream cheese, softened
  • 3-4 Tablespoons icing sugar
  • 1 teaspoon Vanilla extract
Preparation
  1. Wash and dry berries.
  2. Remove green, leaving a flat area.
  3. Cut tip off strawberry for the hat.
  4. Hollow out the core of the berry.
  5. Pat the inside dry with a paper towel. Set aside.
  6. In a mixing bowl beat cream cheese, sugar and vanilla.
  7. Place mixture into a piping bag or zip lock bag with corner tip removed.
  8. 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.)
  9. Once the berries are filled, place "hat" on top with a little pressure so it stays in place.
  10. 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.
  11. Refrigerate until ready to serve.
-- Jan, in WWCC Winter 2013 newsletter


Butterscotch Chip Spice Cookies

 Ingredients
 Preparation
 
  • 2 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. baking soda
  • 1/2 tsp. salt
 
  1. 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
 
  1. Cream butter and sugar with mixer until smooth.
  2. Beat in egg and vanilla.
  3. Add dry ingredients mixture.
[Ed: If you use regular butter, reduce salt in dry ingredients.]
  •  1 package butterscotch chips
  1. Fold butterscotch chips into dough.
  2. Cover bowl and chill dough until firm, about an hour.
  3. Preheat oven to 350 degrees.
  4. Line cookie sheets with parchment paper.
  5. Shape dough into balls roughly 1 1/2”-2” diameter.
  6. Roll balls in powdered sugar and place on sheets ~ 3” apart.
  7. Bake 10-12 minutes or until golden brown and just set.
  8. Let cookies cool on pans ~ 5 minutes, then transfer to a rack.
-- Randy, in WWCC Winter 2013 newsletter


Chocolate Chip Cookies

Ingredients
  • 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

Preparation
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In small bowl, combine flour, baking soda and salt.  Set aside.
  3. In large bowl, combine margarine, sugar, brown sugar and vanilla extract; beat until creamy; beat in eggs.
  4. Gradually add flour mixture.
  5. Stir in chocolate chips.
  6. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
  7. Bake for 9-11 minutes; watch carefully.

Gluten-free recipes and articles

Ambrosia Cookies

Ingredients
  • 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)
Preparation
  1. Position rack in centre of oven. Preheat to 325F.
  2. Line 3 baking sheets with parchment paper.
  3. Using electric mixer, beat butter in large bowl until smooth.
  4. Add sugar and salt; beat until blended.
  5. Beat in orange peel, then eggs, 1 at a time.
  6. Mix in coconut.
  7. Drop batter onto sheets by tablespoonfuls.
  8. Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 minutes or more.
  9. Cool completely on sheets.
  10. Melt chocolate and drizzle over macaroons.
Makes 45-50 cookies.
-- Emily, after a Bondi trip


Protein-Packed Savoury and Sweet (Quinoa) Pilaf

Ingredients
  • 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
Preparation
  1. 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.
  2. 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.
  3. Stir the hot vegetable mixture into the cooled quinoa together with the pecans, dried cranberries and pepper.
  4. 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

Ingredients

  • 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

Preparation

  1. In bowl, combine cumin, cinnamon and salt.
  2. Add pork pieces, toss until completely coated.
  3. Place onion in bottom of 3-1/2 quart slow-cooker.
  4. Top w/ sweet potatoes, then raisins.
  5. Place pork mix on top.
  6. Pour tomatoes and their juices over top of pork.
  7. Cover, cook on low 8-10 hours.
  8. Just before serving, stir in olives.
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