3 December 2008
Ding Dong Cobbler
Posted by admin under: cooking .
If for no other reason, I had to post this story from Jeff Mayor at Washington’s News Tribune because he says you can make Ding Dong Cobbler.
Hobart Manns’ philosophy is rather simple:
“My priorities are ‘Does it taste good?’ and ‘Do you want seconds?’” The Portland resident has been a fixture at the Western Washington Sportsman’s Show camp cooking tent for 15 years.
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White has a half-dozen recipes in the recently released “The Scout’s Outdoor Cookbook” by Christine Conners and Tim Conners (Falcon Guides). One of his favorites is the Ding Dong Cobbler.
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The recipe layers Ding Dong snack cakes with yellow cake batter and cherry pie filling.
Oh, I just went into sugar shock from the description alone. Hmm. Cub Scout pack meeting tonight and I have to work late tomorrow. We have a campout at the Christmas tree lot on Saturday night. Maybe I can try this out then. Oh, I’ll be a hit. Hey, there’s even more good info in this article.
Preserve your veggies: For Manns, fresh veggies are a must. Thanks to a salt wash or some lemon juice, those veggies keep well two to three days into a trip. He uses “a quarter handful of a salt in two to three quarts of water.” He then uses that to wash potatoes to keep them from oxidizing. He also will precut vegetables, sprinkle them with lemon juice and then put them in a plastic bag. They stay fresh enough for stews, said Manns.
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Unusual tastes: Don’t be afraid to try something different. Conners said one of the most interesting Scout recipes, “the one that people laugh about the most,” is the Flaming Gorge Hot Dog.
You take a hot dog, and put it in a bun. Wrap it in aluminum foil, then newspaper and then put it in a half-gallon milk carton. You set the top on fire, “but, because of the wax paper carton, it burns slowly and it cooks the hot dog really well.” Someone had to give it a try once to see that it works.
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Bleed fish first: For anglers, Manns recommended they bleed their fish as soon as possible. “They are the only people who will eat something they’ve killed and not bleed it. They catch the fish, they bonk it on the head, then toss it in the cooler to take it home and eat it,” he said. “When you bonk it in the head, the blood settles in the flesh and you can’t get it out. That’s what gives the fish a gamey, rank flavor. If they bled that fish, it wouldn’t taste bad.”
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Can’t go wrong with popcorn: Having worked in Mount Rainier National Park’s climbing ranger program for 19 years, Mike Gauthier knows the value of a good meal or snack. That’s why he always takes along some popcorn, whether he’s hiking or climbing.
“It’s light, it’s dirt cheap and it’s easy to make,” said Gauthier, who supervises the program. “Every time I pull that popcorn out and make it in the backcountry, people love it.”
Gauthier uses regular popcorn, and cooks it in an oiled pan.
Wow. What a great article. Kudos to Jeff Mayor for collecting all this good stuff to share. Thanks!
Possibly Related Posts:- Cubs: Outdoor Skills
- Dutch Oven Temperature Regulation
- Omelettes in a Bag
- Home Cooked Meal At Camp
- Taking Care of Yourself
