Algonquin Outfitters

Backcountry Recipes by Dave Stabler

After posting Laurie March’s blog today about Camp Cooking in a Restricted Fire Zone we received an email from R. Dave Stabler, Fraserville, Ontario.  Dave also loves cooking in the backcountry with his outback oven and wanted to share some of his experiences and recipes with us.  Below is an exert from Dave’s email to us today.  – Randy M


We use an Outback Oven, a hood that fits over the lid of the frying pan to bake when camping. We use bannock bread or teabisk to make pizza dough or as the base for cinnamon rolls (br. sugar and raisins) or to make garlic and cheese bread among other tasty meals. We, particularly, enjoy fresh corn bread with real maple syrup for breakfast.

The Outback oven at 200F  is about the same as a regular oven at 350F.

Bannock

  • 4 cups flour
  • 6 tbsp sugar
  • 4 tsp baking powder
  • 1Ž2 tsp salt
  • 1Ž2 cup milk powder
  1. Blend together in order listed.
  2. Depending on the meal, at the site, add any of the following to the recipe (fresh picked berries, raisins, chocolate chips, grated cheese, garlic, minced onion, etc. but not all together of course).
  3. At the site, add water to dampen and bake.
  4. Grease pans and bake at 350 for 30 min. (or less) in a home oven.
  5. On the Outback, we use 200F until we can faintly smell the bread or lift the lid after about 15 minutes, stick a knife into the bread and see if it comes out clean.
  6. 2 cups fits the Outback Oven nicely.

We have used the bannock recipe as a base for tuna or ham and cheese and baked the whole thing in the Outback.


Corn Bread

Outback Oven Tent

Outback Oven Tent

  • 1 cup flour
  • 1 cup cornmeal
  • 2 tbsp sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 egg or for carrying q1 tbsp powdered egg
  • 1 cup milk or 1 tbsp powdered milk.

 

  1. Mix and sift dry, add cornmeal.
  2. beat egg and milk, add to mix and then add 1 tbsp melted butter.
  3. Mix should be lumpy.
  4. Grease pans and bake at 350 for 30 min. in a home oven.
  5. On the Outback, we use 200F until we can faintly smell the bread or lift the lid after about 15 minutes, stick a knife into the bread and see if it comes out clean.
  6. Mix about 6 times this recipe with the dried eggs and milk and then when you need it,  mix in the ratio of 2 dry to one wet (milk if you haven’t used milk powder or water if you have used milk powder).
  7. 2 cups of dry makes 12 muffins or a loaf and is the right amount for the Outback Oven.
  8. Serve with REAL maple syrup and butter.

Sourdough Starter

  • 1 cu skim milk (non-fat)
    Romantic Dinner

    You can even cook Pizza in the outback oven.

  • 3 tbsp Plain Yogourt
  • 1 cup of Bread flour

 

  1. Heat the milk to 100oF. Stir in the yogurt.
  2. Put the milk/yogurt mixture in a 1.5 quart glass jar. Cover with a nonmetallic lid and rest in a warm place (70 – 90 degrees) for 24 hours.
  3. After 24 hours it should have thickened and curdled. Stir in the flour, cover and again rest in a warm place until it begins bubbling and fermenting, about 3-5 days, stirring daily.
  4. Starter is ready to use. Stir down, loosely cover and refrigerate.
  5. To use, take out the amount of starter required. Replenish the starter with equal parts milk and flour. if you take out 1 cup of starter, replace it with 1 cup of flour and 1 cup of milk. Stir and let it rest in a warm place until it begins bubbling again, stir down, loosely cover and return to the fridge(not in a sealed container) A cloudy liquid will rise to the top. Stir it back in

We make tea bisquits by the variety of recipes on the Teabisk box.

1 Comment

  • M Arcand says:

    any other outdoor recipes available for over the fire or other, and link to OUTBACK OVEN is not available.
    thanks you 🙂

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