As requested, here are the recipes for the camp breakfast we had a couple of weeks ago:
(The entry and pictures are a couple of posts down.)
Giant Cinnamon Roll
2 1 lb loaves frozen bread dough
1/2 c butter, melted
1/2 c sugar
1/2 c brown sugar
2 tsp cinnamon
1/2 c chopped pecans
Line Dutch oven with foil, and spray with Pam. Flatten thawed dough, and cut each loaf into four pieces. Form each piece into a rope about 18 inches long. Brush each rope on all sides with butter. Stir together sugars and cinnamon. Place mixture on a sheet of foil or a cookie sheet. Roll a rope in sugar mixture and try to coat evenly. Shape rope into a coil in the center of the Dutch oven. Roll another rope in sugar. Attach to the end of the first rope in the pan, and continue coil. Continue coating ropes, and wrapping them around to form a circle that fills the pan. Sprinkle remaining sugar over coil. Sprinkle with chopped nuts. Cover and let rise in a warm place for 30-40 minutes. Bake at 350, for 30 minutes.
I usually use frozen dough, but I mixed up some white dough that morning for the activity. I made too much! That was not terrible, as the girls really seemed to enjoy eating that dough. Also, we only sprinkled nuts on half the cinnamon roll. I did not bother to let the dough rise. We were in a hurry, and it turned out fine, because it wasn't frozen at all.
To get 350 with the Dutch oven, I used about 28-30 briquettes. We put about 10 on the bottom, and the rest on the top. We burned it a tiny bit on the bottom in the middle, but not much....
Kaitie made a big bowl of cream cheese frosting that morning, and so each girl could add her own frosting. This is the recipe we used for that:
Cream Cheese Frosting
1 8oz pkg cream cheese, softened
1/2 c butter, melted
1 tsp vanilla
3 c powdered sugar
1 Tablespoon milk
Combine all ingredients until smooth.
This frosting is too good. We doubled this recipe. We knew that we would need plenty, and we were right.
The eggs and bacon we made in the muffin tins were just that...eggs and bacon. I cooked the bacon at home. I didn't cook it to crispiness, so it would be easy to place around the edge of the muffin cups. We sprayed the tin with Pam, placed the bacon in, and cracked an egg in each cup. We just cooked that on the grate, over the fire, until they seemed done. We just had to move the tin around a bit, so it wouldn't get overcooked in any one spot. I thought it would be fun to make each one "to order," by putting cheese, potato or onion in with the egg. We didn't end up doing that, but I still may try it sometime.
If anyone tries these, let me know how they turn out!
One Year Later . . .
1 week ago