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Camping Recipes by and for campers who paddle. Our first journeys into Quetico and the Boundary Waters wilderness are not exactly remembered for their culinary delights. Camp meals improved considerably after a few trips but we are always on the lookout for something better. Here are some of our favorite campfire recipes.
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Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients.
Chestnut Biscotti 1/2 cup sugar 2 tablespoons stick margarine or butter-softened 1 large egg 1 1/2 teaspoons vanilla extract 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon ground nutmeg 1/8 teaspoon of salt 1/2 cup finely chopped cooked shelled chestnuts (about 1/2 pound in shells) Cooking spray Preheat oven to 350 degrees. Combine sugar and margarine in a large bowl; beat at medium speed of a mixer until well-blended. Add egg and vanilla; beat well. Combine flour, baking powder, nutmeg, and salt; gradually add to sugar mixture, beating until well-blended.
Makes about 20 cookies 1 3/4 cups flour 1/3 cup chestnut flour 1/2 cup sugar 1/2 teaspoon ground ginger 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1 cup unsalted butter 1/2 cup sugar for rolling Pre-heat oven 350 degrees
2 1/2 c. flour 3/4 c. plain malted milk powder 1/2 tsp. baking soda 1/4 tsp. salt 1 c. granulated sugar 1/2 c. brown sugar (firmly packed) 1 c. butter, at room temp. 2 lg. eggs 2 tsp. vanilla extract 2 tbsp. sweetened condensed milk (not evaporated) 2 c. milk chocolate chips 1. Heat oven to 300 degrees. Have ungreased cookie sheets ready. 2. In a bowl mix flour, malted milk powder, baking soda and salt.