Bush Pies

Since it is the season to be camping...and eating outdoors...I'm sharing a family favorite dish that is meant to be cooked on the open fire.  A bush pie is basically a sandwich grilled inside a cast-iron pie iron (available where camping equipment is sold).   The base of the pie iron is rectangular with two long handles that can be latched together...and they are available in a single or double size. 
 

• bush pie maker
• loaf of sliced bread (2 slices per bush pie)
• butter
• main course bush pie fillings (these can include pizza sauce and toppings, meat, chili, cheese)
• dessert bush pie fillings (pie filling, nutella, bananas, chocolate, mini-marshmallows, etc.)

1. Spread the outside of two slices of bread generously with butter (or margarine)
2. Lay the un-buttered side up and top with desired fillings.
3. Place the bread (buttered side down) on open bush pie maker.
4. Top with second slice of bread...buttered side to the outside.
5. Close bush pie maker...sealing the pieces of bread together.
6. Place over fire or in the coals.
7. Turn pie-iron over after several minutes and grill second side.
8. Pie is cooked when the bread is golden brown and filling is hot.
9. Open the pie-maker and serve.

We were camping over the long weekend...and tried out several kinds of dessert bush pies.  Though the one with cherry pie filling was quite tasty...the hands-down favorite was the smore bush pie (with nutella, banana slices, marshmallows and chocolate chips).  If you are looking for a fun camping food..for kids of all ages...try bush pies!

Rhubarb Crumb Squares

It can't get much simpler than this!  This was originally my Aunt Kay's recipe...it was called 'apple squares' and was made with tart cooking apples.  A crumb mixture is packed into a pan to form the base...with reserved crumbs sprinkled over the fruit. If you still have rhubarb in the garden, you might want to try these simple rhubarb squares.  If not...wait for the early apples (coming soon) and whip up some apple crumb squares.

• 2 cups flour
• 1 cup sugar
• 1/2 cup soft butter
• 1/4 teaspoon salt
• 4 cups chopped rhubarb
• sprinkling of sugar
•  dash of nutmeg

1. Combine flour, sugar, salt and butter and mix to form uniform crumbs.  
2. Use slightly more than half the crumbs to form base, pressing into a greased 9" x 12" pan.
3. Top with a layer of rhubarb.
4. Sprinkle with sugar and nutmeg.
5. Spread remaining crumbs evenly over rhubarb.
6. Bake at 350°F for 30-40 minutes.
7. Cut in squares and serve.

*Substitute chopped or sliced cooking apples for the rhubarb and sprinkle with cinnamon instead of nutmeg.

Cinnamelts

While doing road trips in the USA, we like to stop at McD*'s for coffee on occasion.  It's always a quick stop and the coffee is not bad.  And every once in awhile we order their cinnamon melts to go with the coffee.  Very tasty!  I decided that I would attempt a copykat version in my own kitchen one day...to have with a good cup of home-brewed coffee.  It was all good!  So now I'm sharing the recipe with you.

 
Dough

• 2 cups very warm water 
• 1/4 cup potato flakes (instant mashed potatoes) 
• 2 Tablespoons yeast (instant, fast rising) 
• 1/2 cup sugar 
• 1 Tablespoon salt 
• 2 eggs beaten 
• 1/2 cup butter (or margarine) 
• 6 1/2 cups flour 

  Cinnamon Sauce

• 1 1/2 cups brown sugar
• 3 Tablespoons cinnamon
• 1 cup butter (or margarine) melted

 Icing

• 1/4 cup butter
• 1/4 cup cream cheese
• 1 1/2 cups icing sugar
• 1 tablespoon milk
• 1/2 teaspoon white vanilla extract 

 Method

1. Stir together the water, potato flakes and sugar. 
2. Add eggs, softened butter, and yeast mixed with 3 cups flour. 
3. Beat with mixer on high speed. 
4. Stir in remaining flour, 1/2 cup at a time until a kneadable dough is obtained.
5. Knead well. 
6. Allow to rise until doubled in bulk (about 1 1/2 hours), before forming cinna-melts. 
7. Prepare cinnamon sauce by mixing the ingredients together.  Set aside.
8. Grease mini pie plates or over sized muffin pans.
9. Roll out dough (1/2 at a time) to about 1/2" thick.
10. Using a pizza cutter, cut 1/2" wide strips. Then slice these strips into chunks about 3/4" long.
11. Drop 6 chunks into the bottom of each 'cup'. Spoon over about 1 tablespoon of cinnamon sauce  over the dough.  Top with another 7 chunks of dough.  Drizzle over 1 1/2 tablespoons cinnamon sauce. Repeat for each cinna-melt cup.  Cover and allow to rise in warm spot for 30-60 minutes.
12. Bake at 350°F for 15-20 minutes...until golden.
13. For icing, combine cream cheese and butter until smooth.  Add powdered sugar, milk and vanilla.  Beat until smooth.  Spoon icing over warm cinnamelts. Double the icing recipe if you like more than a drizzle!
14. Serve warm.  (Or wrap well, freeze to enjoy later.)
15. Yields 16 large cinnamelts.

 * This is actually a refrigerator dough, so it is a simple thing to use only half and place the rest in a greased, covered bowl in the refrigerator for later use.  It will be good for several days.

Peach Ice Cubes

When I came across a photo of peach ice cubes recently...I knew that was something I would like.  It seems others do as well...and have requested the recipe.  So I'll share my method...though I'm sure you can tweak it any way you like. Peach ice cubes are a most refreshing addition to ice-tea, lemonade or (my favorite) Fresca. 

• 3-4 cups of sliced peaches
• 1/4 cup sugar
• juice of 1 medium lemon

1. Put all ingredients in blender and pulse until smooth.  
2. Pour into ice-cube trays and freeze until firm.
3. Remove from trays and store in Ziploc bag.

Enjoy!

Nutella Rice Krispee Squares

It's that time of year when we are looking for a simple dessert for picnics, bbq's and camping trips.  Here's a bit of a twist on an old favorite...rice krispee squares laced with Nutella. They are a hit with 'kids' of all ages!

Ingredients:

• 4 cups mini marshmallows
• 1/4 cup butter
• 1/2 cup Nutella
• 5-6 cups rice cereal  

 Topping:

• 1 tablespoon butter
• 1/2 cup milk chocolate chips
• 1 cup Nutella

Method:

1. Heat marshmallows, butter and Nutella in glass bowl in microwave.  Stir every thirty seconds until smooth. 
2. Pour marshmallow mixture over rice cereal.  Stir to coat evenly.
3. Press mixture into a greases 9" X 13" pan.
4. For topping, combine ingredients in a glass bowl and microwave on high, stirring every 15-30 seconds until chocolate is melted and mixture is smooth.  Spread over pan of rice krispee treats.
5. Chill for an hour before cutting into squares.

Cheese Straws

I have had these tasty little treats elsewhere...but recently made them up at home.  They are quick to make and make a great addition to a buffet table...alongside other appetizers. 

Ingredients:

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 cups sharp Cheddar cheese, grated
• 1/2 cup butter, grated
• 1/2 cup ice-cold water

 
Method:

1. Line several baking sheets with parchment paper (or grease).
2. Combine flour, baking powder, cayenne pepper, salt,  grated cheese and butter.
3. Mix until well combined.
4. Add water, a little at a time to form a stiff dough.
5. On floured surface, roll out dough to about 1/4" thickness. (Work with half the pastry at a time.)
6. Cut sticks into about 6" lengths, using a pizza cutter or sharp knife.
7. Arrange pieces on the baking sheet.
8. Bake at 350°F for 12-15 minutes, or until the straws are crisp and golden in colour.
9. Yield: about 5 dozen straws.

Enjoy!

Bacon and Egg Spinach Salad

We have a cafe at our local airport that is famous for it's pie.  Their slogan is 'fly for pie' and pilots are known to make a stopover in Chilliwack just to enjoy a nice slice of pie.  And they do have great pie!  But I wouldn't be surprised if some stop by just for their spinach salad.  It is the best!  Here's my version of the Airport Cafe bacon and egg spinach salad...though my dressing is really not like theirs.  But it's good.
 

Ingredients:

• baby spinach leaves
• sliced red onion, coarsely chopped
• fresh mushrooms, sliced
• cauliflower, cut into teeny pieces(optional)
• 2 strips bacon per serving, fried crisp and crumbled
• 1 hard boiled egg per serving, sliced
•  shredded mozzarella or Swiss cheese

Method:

1. Arrange spinach on serving plate.
2. Add desired toppings and top with shredded cheese.
3. Drizzle dressing (recipe below) over salad and serve with additional dressing on the side.

* If you prefer to have your salad coated in dressing, toss spinach leaves and vegetables together with dressing in a large bowl.  Then arrange on salad plates, topping with bacon, eggs and cheese.

Dressing:

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper  

 Method:

1.  Combine all ingredients in bowl and mix with immersion blender until smooth.

Enjoy!