Any Home Bakers Here?

Are you cooking in a skillet, or hanging a pot over the fire? With a pot, basically any soup or stew type of recipe with work.

Don't expect the outside of the pan to ever be clean again. That sooty stuff never comes off. The pans we used for cooking over a campfire were relegated to that use forever.

I’m already back from camping, I was just curious about recipes, not picky about the method or equipment.
 
For future reference, look up Dutch oven recipes. My peach cobbler recipe was adapted from a Dutch oven recipe.
When we were camping as a Scout Troop,,, Peach cobbler:drool was ALWAYS on the menu.. We also made variations using Canned Cherries.:drool
We placed the Dutch oven right on top of the glowing coals.
Also made corn muffins and chili combo. One pot dinners were the choice for camping.
 
Are you cooking in a skillet, or hanging a pot over the fire? With a pot, basically any soup or stew type of recipe with work.

Don't expect the outside of the pan to ever be clean again. That sooty stuff never comes off. The pans we used for cooking over a campfire were relegated to that use forever.
If you rub the outside of the pots with dishwashing liquid before cooking over a fire the black soot washes right off.
 
Made Turmeric Rice.
I have made it before, but I tried some additional ingredients. Kept track of my amounts. Turned out delicious. :drool:drool:drool
This was made in my Rice cooker. It can be made stovetop with same ingredients just as easily.

INGREDIENTS.
2 cups rice.... I used Long grain rice.
3 cups water
Onion flakes.. I used 3 heaping tablespoons.
1 Tablespoon Turmeric
1½ teaspoons Chicken Bullion
1/4 teaspoon Black ground pepper
1 heaping teaspoon parsley flakes
1 teaspoon Rosemary Garlic seasoning blend
1 ounce olive oil.
IMG_20230802_161638717.jpg

Mixed everything well, and turned on Rice cooker. Was done in about 25 minutes. When light switched from cook to warm,,, it was done.
Pix below when rice already fluffed.:thumbsup
IMG_20230802_172505076.jpg

Served for dinner with baked chicken and string beans.:drool:drool:drool
Rice turned out very tasty with this combination of seasonings.
IMG_20230802_173125322.jpg

Notes;
If I do stovetop, I use 2 cups rice, and 4 cups water. Guess some more water evaporates cooking in a pot on stove.
 
Using my previous marble cake recipe, I used a 9x9 pan to make strawberry orange marble cake. The batter was thinner this time (as it should be), so I know margarine is better than butter unless you’re patient enough to properly bring butter to room temperature.
The bake time was about 45 minutes.
View attachment 3600519
Looks Delicious
 
Hi guys,

I had an idea for a science experiment involving baking. I’m still doing research on this, but I’m not coming up with much, which is why I came here to ask everyone’s opinion on it.

Here’s my question. Is it possible to use pickled vegetables as a substitute for regular vegetables in almost any recipe?

My personal hypothesis is yes, but you would have to find a way to remove all the pickling liquid from the pickled vegetable, making it taste less sour.

I might try this out, and see if there is a way to use pickled vegetables in place of regular vegetables.

It’s just an experiment.

What do you guys think? Is this possible?
 

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