We do eat the usual campfire fare. Hot dogs, burgers, S'mores, etc. But, I get bored with all that and want to experiment a bit. I've always wanted a Dutch oven and this summer, I finally splurged and bought one. Then a week later, I found another, smaller one at a thrift store for $2! I've got both packed in the camper and this trip, we decided to use the big one to make a wonderful treat.
Peach cobbler was always on the menu when we lived in the South. And, I'm ashamed to admit that I haven't made it since we lived there eleven years ago! I won't go this long again after trying this simple recipe.
I decided to line my Dutch oven with nonstick foil just to make clean up easier. It did leak a bit, so we still had a bit of scrubbing to do, but not as bad as it could have been.
Here's the recipe. I'm telling you, it's so simple, the result is really yummy, and the scent will bring your campground neighbors following their noses. We ate our fill and shared with two other campsites.
Dutch Oven Peach Cobbler
Toss two 30-oz cans of peaches in heavy syrup into the DO. Then, spread a box of cake mix, yellow or white- your choice, over the top. Then, sprinkle cinnamon to taste, and place pats of butter over the top. A half a stick is about right. 15 coals on bottom, and about ten on top for 45 minutes. Hang out in your hammock and stare at it until it's done.
Campfire Roasted Corn on the Cob
Remove as much silk from the corn as you can. Wrap with husks again. Soak corn in water for about 30 minutes. Over very hot coals, grill corn in husks until done. I don't know how else to explain it. You'll know it's done when a kernel pierced with a knife squirts out juice and the color has changed from milky yellow to a brighter yellow. Peel back husks and roast ears directly on the grates if you wish.
Serve with butter and salt. Or if you're really feeling like the campground gourmet, make flavored butter. Chile lime butter is especially good. Just search online for flavored butters.