Teardrops n Tiny Travel Trailers

Its been snowing so all the weekend cooking has been all cast iron!

A camp favorite of ours is making Dutch Baby's in the DO.

So for Sunday morning breakfast that's what we had.

The recipe is pretty simple.

First get your DO set up for 425°

Ingredients:

3 eggs
4 tablespoons butter (cut into 4 pieces)
1/2 cup water
1/2 cup flour
5 tablespoons of dry milk
1 tablespoon sugar
1/8 teaspoon grated nut meg
powdered sugar

For serving fresh lemon, preserves, maple syrup, etc.

While DO is heating up mix the batter.
Mix all dry ingredients (When camping I will mix these up at home and put into a container. )
Mix eggs and water together, beat well.

Add wet to dry and mix until frothy.

Once DO is good and heated add butter. Allow to melt but not brown. Pour in batter replace lid. Cook for 20-30 minutes or until top is golden brown and puffy. Remove from DO .

Top with powdered sugar and serve.



Another camp breakfast which was Saturdays meal is one skillet egg sandwich







Last night was cast iron baked nachos. This can be made at camp in the DO.

Layer tortilla chips with your favorite toppings and bake at 350 for 15 minutes





And of Course last but not least Loco Moco!

what is meant by 'last but not least'? question: do you offer 'internet' delivery ??? Just had my breakfast but after checking out these pictures = I AM STILL HUNGREY !!! -- B E A U T I F U L --

Dirt Swabby, Howdy;

Good lookin' grub. Question; How do ya work the egg sammich?
From the looks of it ya just fold the egg between the slices of toasted bread?
Is that Popeye's spinach in there???

hank

hankaye wrote:Dirt Swabby, Howdy;

Good lookin' grub. Question; How do ya work the egg sammich?
From the looks of it ya just fold the egg between the slices of toasted bread?
Is that Popeye's spinach in there???

hank

Yep cook that first side, flip the eggs and bread, then put your topping on the cooked side. Then fold it in half and eat,


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gudmund wrote:what is meant by 'last but not least'? question: do you offer 'internet' delivery ??? Just had my breakfast but after checking out these pictures = I AM STILL HUNGREY !!! -- B E A U T I F U L --

No delivery, but if you get out to Oregon come camp out with us. Always good food!


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....get ?out? 'to' Oregon... I'm just up the road from you - north by NW = Camano Island, Wash. (what part of Oregon are you in?) And yes, I go though Oregon a lot when traveling............. Keep up the "GOOD" cooking!!!! enjoy

gudmund wrote:....get ?out? 'to' Oregon... I'm just up the road from you - north by NW = Camano Island, Wash. (what part of Oregon are you in?) And yes, I go though Oregon a lot when traveling............. Keep up the "GOOD" cooking!!!! enjoy

Home based in Bend but we get out and camp all over.

Very familiar with Camano Island and all of the Puget sound, Salish sea, Straight of Juan De Fuca, and Straight of Georgia.

Have Relatives that Live in Port Hadlock.

Good friend and boat builder George Calkins lived on Mystery bay until he passed away.

Bounced all over those islands when I worked in the fishing industry.

these last 5/6 years or so of heading south to the Shasta Tear Gathering in Calif., a few of us in our teardrop group have traveled together though Bend quite a few times. We usually stay a day or so north of you at Cove Palisades SP outside Madras enroute. (that's after the southbound side road trip off 97 doing the "FUN" drive from Shapiro thu Antelope than back onto 97 before Madras) We also did one leg of our 'crawl' though there after Hells Canyon in '17 - the 'Crawl' plan this coming year (2 weeks in Sept20) is being planned for the Olympic Peninsula. When I get the info, I'll try and keep you in mind if you would be interested, we usually will have anywhere from 10/15+ teardrop trailer participants making the trip.(have people that come from Idaho/Montana/Oregon/Canada/Wash & Calif. doing the trips) We did across Northern Wash '15/Canada '16/Hell's Canyon '17/Crater Lake '18/and circle of Idaho'19..................Take care

We have made a variant of this Dutch Baby recipe many times camping. I started out heating the dutch oven quite hot, shooting for 450 F. This resulted in a very burned pancake.

After a few failures, we have found a reproducible method using an 8 inch dutch oven. This recipe has never failed us.

This method uses a much lower temperature than recommended by most dutch baby recipes.
The browning of the the top is achieved by direct contact of the expanding batter with the lid of the dutch oven. Thus the amount of batter must be adjusted to fit the size of the dutch oven. The use of an 8 inch, 2 quart dutch oven is critical for this recipe.

I have heard that it is important to use all purpose flour, not bread flour.
I think at least a 1/2 teaspoon of nutmeg is required.

Heating the DO to 450 F requires 20 briquettes and is going to burn the pancake. We use many fewer coals.

Start only 12 briquettes in a chimney. Place the empty 8 inch dutch oven on top of the chimney to pre heat at least 5 min near the end of charcoal start up. Put the butter in the pre-heated dutch oven to melt and then add the batter. Don't delay adding the batter since the butter may begin to burn. Put 7 lit briquettes on top and 5 below. If you want, rotate the lid and bottom at about 8 min.

The batter steam leavens as it cooks. At about 15-18 minute of cooking it will expand at least 6 fold and push open the lid (see photo).

We cooked a double batch in a 10 inch dutch oven with a similar result using 9 briquettes on top and 6 below.


At this point remove 4 charcoals from the lid to prevent burning! Continue cooking for 3-5 minutes.

Here is the finished pancake.

The top browning comes from the direct contact with the lid. When the lid lifts, it is important to remove a few charcoals to reduce the heat and prevent burning of the pancake top.

Remove the pancake for serving with a spatula. It will collapse when you cut into it.
The dutch baby should not stick to a well seasoned dutch oven.

The lid lifting by the cooking pancake definitely gives presentation value that the cook can show off.

As a variant, we have added 1/3 cup blueberries to the batter with a successful outcome. Too many blueberries will prevent the steam leavening during baking.