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Box white cake mix favorite flavoring for fruit (cinnamon, almond, etc)

From Alaskan Flair (2011).

Source and licence

From Alaskan Flair (2011), printed page 197, digitised by the Internet Archive: https://archive.org/details/AlaskanFlair

Read the original http://creativecommons.org/licenses/by-nc-nd/3.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. First, start fire early so as to have plenty of hot coals.
  2. <grin>.
  3. Actually an oven set at 350 F will do in a pinch.
  4. Then line a 4-qt cast iron dutch oven with aluminum foil.
  5. If your doing this on a bed of coals use the type of dutch oven that has feet and a flat lid with a lip to hold the coals.
  6. Mix fruit with about 1/2 Cup of the cake mix and choice of flavoring, put in the dutch oven.
  7. Mix the remaining cake mix and the can of Eagle Brand milk together and pour over the fruit/cake mixture.
  8. Put cover on, place on top of a bed of coals and place a heaping shovelful of coals on top.
  9. Or put in oven.
  10. Cook for 45 min.
  11. to an hour (check after 40 minutes) VARIATIONS Mixtures of fruits are delicious;
  12. cherry/pineapple, peaches/apricots, dark cherries/peaches.
  13. Anything that suits your fancy.
  14. A few years back, a friend who's a backwoods chef type came up with this recipe and it's great!
  15. Ingredients are: dehydrated apples (or you could substitute another fruit), nutmeg, allspice, cinnamon, oil or butter (I like the butter flavored Crisco sticks), and a small can of grocery store biscuits (don’t get the "flaky" kind).
  16. The small cans have like 5 biscuits in them and travel well in cooler weather.
  17. Rehydrate the apples using the spices at your discretion.
  18. Roll the biscuit out in a pan (you can make it fit most any pan, even a pot).
  19. Spoon a generous portion of apples in the Apple crisp: SARBAR = Sarah Kirkconnell At home: Mix 1 cup rolled oats, 1/4 cup toasted wheat genn, 2 Tbsp butter, 1 tsp cinnamon, and 1/4 cup brown sugar.
  20. Spread on a cookie sheet and bake at 350* until crisp, watch to be sure you don’t bum it.
  21. Bag when cool.
  22. In a second bag place: 1/4 lb.
  23. dried apples (or use about 2 cups dried cherries for cherry crisp), 1/2 tsp.
  24. cinnamon, a pinch of nutmeg, and a Tbsp or so of sugar.
  25. In camp: Add 1.5 to 2 cups boiling water to the apples.
  26. Place in cozy for 10-15 minutes.
  27. When fruit is well-hydrated, divide into bowls, and sprinkle some of the crisp topping over each bowl.
  28. Serves 2-4.