Something very nice to do while cutting firewood

[Backwoods Savage]

Sometimes when we are cutting firewood or brush we don't want to go to the house for something to eat. So, we take our lunch with us. You might want to try this:

If you happen to be away from home and want to take a lunch with you, make some sandwiches. When ready to eat, find a forked stick, lay the sandwich on it and hold it over the fire. Toast both sides and have a nice hot and delicious sandwich.

Another wonderful tasty treat is to make some bannock. We put the ingredients in a plastic bag so that we only have to add water. Mix, paste it on a green stick and hold over the fire until it bakes. Makes some of the most delicious bread you will ever eat.

Here is the bannock recipe we use:

1 cup flour
1 tsp. baking powder
1 tsp. salt
1 tblsp butter
1/2 cup cold water

Mix the ingedients together thoroughly and add water. With the water you want just enough to make the dough will gather into a ball.

Find a green stick or sapling. We usually peel it. That way the stick won't burn and it gets rid of anything that was on the stick. It is also a good idea to thrust the stick into the fire for a bit before applying the bannock.

Wrap the bannock around the stick; wrap it around and around like a coil. Hold the stick over the fire (best done over a hot bed of coals) and turn occasionally. It will take 10-15 minutes to bake. Have some butter on hand! Peel off some bannock, spread some butter on it and eat. After you eat what you have mixed up you will immediately wonder why you did not mix up more!

Hope some of you try this.

btw, we do this also when we go deer hunting in the fall as well as over camp fires any time of the year.

You can also bake bannock on top of your wood stove. Press the bannock into a dutch oven or cast iron frying pan. The bannock should not be over an inch thick. You might want to dust the bannock with flour too. Bake for about 15 minutes. You can test it with a toothpick. Punch it in and if it comes out dry, the bannock is ready to eat.

 

[Corie]

Ok, tell me you have the same OLD outdoor cook book that I do?

Same recipe, same name. I thought I might be the only person that had this book, but it seems you do too



Good recipe, btw. I usually make this when I cook a pot of stew.

 

[North of 60]

On my way out ice fishing with the dog and family this aft. Guess what Im trying. Again its the simpler things in life are the best. thanx Dennis.
Do we have permission to throw in a pinch of cinnamon and a hand full of raisin's for the kids, me included.

 

[Backwoods Savage]

Corie, I'm not sure but perhaps. We've used this recipe for so many years I just don't remember where we got it.

North, you can even spread a little frosting on top if you like. Tastes great. Enjoy.

 

[Corey]

So let me get this straight...you mix flour and water...that basically makes "paste" that we are all familiar with from grade school. Then a little salt, baking soda and a dab of butter turns paste into something that is good to eat? hummm

I may just have to try that out, on the surface it sounds like it would "need something" maybe some garlic, oregano and a sprinkle of romano cheese or a sprinkle of cinnamon and sugar

 

[Backwoods Savage]

You can add to it, but we definitely like it plain.

 

[Willhound]

Ok, tell me you have the same OLD outdoor cook book that I do?

Same recipe, same name. I thought I might be the only person that had this book, but it seems you do too



Good recipe, btw. I usually make this when I cook a pot of stew.

Actually, bannock is a staple of the aboriginal native (Indian in the U.S.?) people in Northern Canada. Was introduced when flour became available as a result of the fur trade in the 1600's.
I've had this fresh off a fire cooked by a Native elder in a hide skin tee-pee in the Hudson Bay area. Delicious. As far as adding to it, I've seen raisins, dried currents or cranberries, and once, even some smoked fish. Never seen it with garlic, oregano etc., but sounds like a nice twist on a traditional recipe.

Corie, what you describe with stew, do you mean dumplings, fried in the grease drippings from the stew meat, or bannock, baked over a fire?

 

[Gooserider]

Bannock is also something that is extremely ancient in Celtic tradition - per a friend who has an extensive knowledge of Ancient Irish studies, it goes back at least as far as we have records.

She makes several variants, one of her more popular ones is a cheese bannock w/ grated cheddar, parmesian, and other "potent" cheeses blended in - it's enough to make me seriously cheat on the low carb diet...

Gooserider

 

[JohnnyBravo]

step one roast hot dog on fire.
step two wrap dog in bannock paste
step three cook backcountry corndog on fire.

 

[Backwoods Savage]

That sounds good Johnny. As long as it is a good backcountry corndog, you may as well dip it in some pure maple syrup too. Delicious!

 

[budman]

I got to try this one.

 

[gpcollen1]

I use Maple branches for cooking dogs and bread-like substances. I sometimes bring frozen pizza dough(from the grocery store) camping. You can wrap this around and around moving up the stick and then cook. The thinner you wrap and stretch the dough the quicker it cooks. As for desert:

Campfire Canolis - Pillsbury biscuit dough. Wrap that thing on a peeled maple stick til golden brown. pull it off and fill with chocolate and peanut butter chips - let melt for 30 seconds. Top with whipped cream or other....