CAMP COOKING WITH THE GIRLS

The day is over.  Kathy was wonderful, wish I had a picture of her up there. She was taking the pictures of the first group and then was manning the two heaps of coals.and getting all those cute little foils packs cooked.  We decided that it would have been way better with three of us . . . . and that was with LOTS of help coming in and voluterring from all the adults leaders up there who were not  occupied at the moment.  I had to teach them as well., but they were so great to jump in . . .  and saved the day.

Here are just a very few pictures. . . . . . . . can you tell that it was the third day for most of them in a very hot, dusty dirty camp?    The camp is over 7,000 ft, but just how cool can you be when you are surrounded by HOT desert?

Finally got there after following slo-o-o-o-ow construction trucks all the way up.

  

The girls seemed to really like all that we made.  Only one chicken foilie didn't get eaten completely.  Everything else got eaten.

I may be wrong, but the best news of the day was when some of the leaders came & wanted to check out what the girls were talking about.   some of the girls had to come back to get their orange spice cupcakes, and showed up . . . happy Dance! Just talked to Kathy and she said that everyone was still talking about the food later in the day (she stayed up after I left to come home).  there is the reference for the dishes that I will be posting tomorrow and Friday.    Didn't get pictures up there since we were working so fast, so one guess what I will be eating the next couple of days . . . . but NOT heating up my kitchen!!!



Each class was 45 minutes.  In that time the girls were able to put together Baggie Omelets, HERE, Orange Rind Cupcakes, Pineapple Sweet & Sour Chicken Foilie, and Chile Stacks in a Bag, HERE.  By the second group they got to eat everything except the cupcake. before they left.  Just to give you sense of time.

HAVE YOU GIVEN UP ON ME YET?

Believe it or not, I have been very busy this week preparing to teach some of the youth at our church's summer camp.  I made these at home and will be posting all I have experimented and later this week.

This is Sweet & Sour Pineapple Chicken made in a foil dinner.  Yes, I played with it.  for one thing, I had a bunch of orange slices left over from making Spice Orange Cupcake in an orange rind, so I threw in some of the slices!

Sorry there is no picture of the cupcake, but we will be making them with 13-14 year old girls tomorrow and will have lots of pics then.  They were so good!

Then, how many of you love German Chocolate Cake?  It only took two tries to get it just right in a dutch oven.  Not pretty, but hey, you have to hurt it to eat it, right?  It fell apart when I forgot to let it cool a bit before flipping the pot over  Hey on the way to a sewing class to learn how to use my digital machine to its full potential.

See you all on Thursday!!

BTW . . . . . I just learned to make 4 loaves of Whole Wheat Bread in one hour, yes I did just say that, ONE HOUR!

I will share that with you on Friday!!

Have you Checked Out This Website?

I was cruising around and ran across this website again.  For some good giggles and pointers, check it out.  He is good at teaching some very basic cooking principles!  Cook Like your Grandmother. 

FRESH PEACH PIE

My SIL told me about having this pie a couple of years ago and it sounded so yummy!

Here is how I made it.

Ingredients:


12 oz peach nectar
1 T. lemon juice
3 T. cornstarch
1/2 C. sugar  (plan to double in the next pie)
4 peaches (about 3.5" to 4 " diameter)
1 baked 8" pie crust  HERE  (I don't have a post for crust and I know hers is great!)
Whipped topping (your choice)

Directions:

1--Mix nectar, sugar and cornstarch in pan.  Heat until mixture thickens.  Cool in fridge .
2--Make the pie crust and bake in pan.   Remember to prick it before baking or you will have a big ole puffy sopapilla!  Yeah, I forgot.  Had to poke it back down
3--Peel the peaches and drop in water to keep them from turning dark.
4--Slice peaches to desired thickness.  I liked the slices that were sliced pretty thin, under 1/4" at the thickest side.
5--Mix the slices and nectar mixture.
6--Pour filling into shell after it cools.
7--Top with whipped topping of your choice.
8--Chill in fridge for a couple of hours

As we were eating and critiquing the pie, I asked the girls what they thought would make it better.  Brave, aren't I?  ( I have often left myself open for all kinds of "opinions" and now get them whether I ask for them or not!)

My daughter suggested using a cookie crust.  I do like that idea.   Here is the recipe for those HERE.

My DIL thought upping the sugar in the saucy stuff to counteract the tartness of some of the slices would be good.  I think that would be good and keep the light freshness for summer weather. I must admit, I liked the tartness, but I am such an ole sour puss that that isn't surprising!

When we finish the second pie, I will use up the rest of my peaches and share the results with you.

I was just enjoying another piece of my Fresh Peach Pie and found that the crust was just a little soggy in the bottom of the pie.  Drat!  I forgot to brush it with egg white!  The sides of the crust are still good so I just scooped the filling and grabbed a little crust from the side.  :-O

Bake your crust for about 10-12 minutes at 400 degrees, brush with slightly beaten egg whites.  Bake until it is lightly golden and looks dry.