Hey Sarbar!!!!

“Do you have a recipie for trail peach cobler?”

“Mmmmm I want some :) pick me pick me *raises hand*

LOL

If you make peach cobbler you have to tote along some of that freeze dried astrnaught ice cream LOL”

“Sarbar is a little under the weather today. : (”

“Yes...Sar threw her back out...WahhhH!!! But I am working on my website at least :-D
Hmmmmmmmm...I don't have one yet, but I'll figue out one! (Yes, I do actually cook on a rare trip or two.....)
Bisquick and hot canned peach pie filling? lol!!
Though you can buy freezedried peaches now! Making homemade pie filling is easy...corn starch, fruit, sugar, spices......”

“Dried apricots would be yummy too! (I personally like apricots better than peaches I think.)”

““Hot Cobbler from Dehydrated Fruit.

The following recipe won a 4th place finish in the 2003 Titanium Chef Backpacking Cooking Contest held this year in the Cumberland Gap National Park on October 11, 2003:

Put in a snack sized ziplock bag:
- 4 ounces chopped dried peaches, or 4 oz. dried sour cherries, or 3 ounces chopped dried apples with 2 tablespoons of walnut chips

Put in a second snack sized ziplock bag:
1/4 cup white sugar
1/4 cup dark brown sugar
1/2 teaspoon cinnamon
1/2 tsp vanilla powder

Put in a 3rd ziplock bag:
1/4 box yellow cake mix

Bring:
- 1 tablespoon canola oil
- 12 inch square of aluminum foil

Rehydrate fruit by pouring 8 ounces of boiling water into the dehydrated fruit and then let it sit for 1 hour. Put rehydrated fruit in an 8 inch teflon thick aluminum skillet and stir in the sugars and spices. Sprinkle the yellow cake mix on top. Do not stir the cake mix. Cover tightly with a square of aluminum foil. Simmer over a one burner sove at its lowest setting for 15 minutes. Let it cool 5 to 10 minutes before eating. Serves four people.

If you use a campfire, place a few coals underneath at the start and refresh with a couple hot coals after about 8 minuters to just a simmer and have the heat from the fire reflect off the top to the aluminum foil. Rotate the pan once or twice during the cooking to spread the heat. After 10 to 12 minutes, remove from the fire and lift up one corner of the aluminum foil to peak. Tilt the pan. If the entire mixture slides, recover and return to the fire for three more minutes and check it again. If the mixture doesn't slide but is bubbling, and the top is browned to perfection, it is done. If at anytime you smell burning, remove from the heat as it is done and the sugars will start to caramelize too much.”
prosecutor
3:36:21 PM
3/07/04


dayhiker, BAMA, stikmon, and several others are well known for their dutch oven cobler making. You might start a thread and ask any of them.”

“What about that recipe for cobbler that prosecutor had? I don't remember what kinda fruit he used (dried fruit) but it was HELLA GOOD!!”

“Yeah, he makes good cobbler I have heard!

Now I make a mean flan..lol!”

“?????????? WTF????

dicentra, that is 'that recipe for cobbler that prosecutor had'.
See the:
prosecutor
3:36:21 PM
3/07/04
at the end? ;-)”