Handy recipes for Scout cooking on campouts compiled by Alex Citardi in 2018.

CRUNCHY FRENCH TOAST

Serves 6

Ingredients:

• 1 (12-ounce) box cornflakes cereal
• 6 eggs
• ½ teaspoon vanilla extract
• 1 cup milk
• 3 tablespoons butter
• 12 slices bread
• Syrup

Equipment:

• Large frying pan
• Large mixing bowl
• Medium mixing bowl
• Stove

Preparation:

1. Crush cornflakes in a large bowl.
2. Whisk eggs, vanilla and milk in medium sized bowl.
3. Melt butter in frying pan.
4. Dip each slice of bread in the egg batter, then place in bowl of cornflakes, covering both sides in crushed flakes.
5. Fry both sides of each slice until brown
6. Serve with syrup.

COFFEE CAKE

Serves 6-8

Ingredients:

• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon ground cinnamon
• 1 cup brown sugar
• ¾ cup granulated sugar
• ¾ cup vegetable oil
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 egg, beaten
• 1 cup buttermilk
• 1 cup chopped nuts (any type)

Equipment:

• 12-inch Dutch oven
• Aluminum foil or Dutch oven liner
• Medium sized mixing bowl  
• 25 coals

Preparation:

1. Line sides of Dutch oven with aluminum foil or liner.
2. Preheat oven using 8 coals underneath and 17 on the lid.
3. In a medium size bowl, mix all ingredients together except the nuts.
4. Remove oven from heat and pour coffee cake batter into oven, spreading evenly.
5. Sprinkle nuts on to of batter
6. Return oven to the coals and bake for 30 minutes.