Mango Pecan Crumb Cakes
This is a quick camp recipe for the Lodge Drop Biscuit Pan. This recipes makes seven little individual crumb cakes.
6 or 7 strips Sweetened Dried Mango Slices
Warm Water to rehydrate Mango’s
3/4 cup Bisquick
1/4 cup Cornmeal (self rising)
1/4 cup Sugar
1/4 cup Dark Brown Sugar
1/2 teaspoon Flour
1/2 teaspoon Cinnamon
Pecans, Finely Chopped
Medium Mixing Bowl
Lodge Drop Biscuit Pan
Dice dried Mango into small pieces, cover with warm water. Use as little water as possible to hydrate. Should have some juice, a few teaspoons. Let sit for hour or so, stirring a few times. Add more water, as needed.
Preheat oven to 350 degrees or bake in a 16″ Dutch Oven.
Grease Lodge Drop Biscuit Pan with Shortening.
Mix Dark Brown Sugar with enough flour to stop it from clumping. Break up chucks with fingers. Add cinnamon.
Mix Bisquick, Cornmeal and Sugar. Add Mango’s, Mango Juice and enough milk to make a thick batter.
Spoon batter into pan sections, filling each section half way up. Sprinkle a small amount of Pecans on top of the batter in each section. Cover the batter and nuts with a small amount of the brown sugar flour mixture.
Bake at 350 degrees for 30 – 40 minutes. Let the pan cool, but still warm to the touch. Serve Warm.
The crumb cakes should form a crust and break loose from the pan. If not, run butter knife around edge and gently lift out.
For more recipes – Lodge Drop Biscuit Iron Beef Cups
Peach Oatmeal Crisp
We like this recipe for its versatility. At home we enjoy it as a dessert, but when camping we like it as a hearty and filling breakfast. It matches up nice with a hot cup of coffee.
1 can Peaches or Peach Pie Filling
16 oz Oatmeal
1/2 cup Brown Sugar
1/4 tsp Salt
Mix all ingredients including juice from peaches. Cover bowl with plastic wrap and let stand. The oatmeal needs time to soak up all the juice from the peaches. If the peach oatmeal mixture is too stiff, stir in a little water. Line a 10″ Dutch Oven with parchment paper (for easy clean up later). Pour mixture into Dutch Oven and smooth out evenly. Start with 20 charcoal briquettes. Use 5 on bottom and the remaining spaced evenly around the rim. Bake for about 45 minutes or until brown and bubbly on top.
If it is windy or cold add a few more briquettes as needed. If making this at home, bake at 350 for 30 minutes or until golden brown on top.
Remember to rotate the oven and then the lid 90 degrees to even out the heat. This should be done for all camp recipes after the first 20 – 30 minutes of cooking.
This recipe can be made with any available canned fruits. Nuts and Raisins can be added to round out this easy dessert.