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Recipes from the Camp Onaway Cookbook 1978
Mount
Washington Hot Bread
Bran
Buttermilk Muffins
Kenyon
Carrot Cake
Whole
Wheat Irish Soda Bread
Maltex
Date Bread
Orange
Nut Bread
Butterscotch
Bars
Date
Bars
Hermits
Oatmeal
Cookie Mix
High
Protein Peanut Butter Cookies
Apple
Crisp
Applesauce
Cake
Perfect
Bread Pudding
Speedy
Cheesecake Pie
Chunky
Granola
Peanut
Butter Fudgies
Cheese
Strata
Quiche
Lorraine
Mount Washington Hot Bread (an
old Onaway recipe acquired by the Senior Hiking Club)
1 cup flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1-2 tsp. cinnamon
1 egg
1/2 cup milk
3 tsp. shortening or vegetable oil 1. Mix and sift together
the dry ingredients. 2. Mix together the egg and milk.
3. Add to the dry ingredients. 4. Add shortening.
5. Beat at high speed for 2 minutes, scraping bowl.
6. Pour into an 8” greased and floured square
pan. 7. Sprinkle top with additional cinnamon and sugar
(how much?). 8. Bake at 350° for 25-30 minutes until
golden brown. Cut into 9 good-sized hot pieces and serve with
lots of butter. (Written in pen beside recipe: Triple recipe
for 10” x 14” pan)
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Bran Buttermilk Muffins
2 cups boiling water
5 tsp. baking soda
1 cup melted shortening or oil
2 cups sugar
4 eggs
5 cups flour
2 cups All Bran or Grapenuts
2 cups wheat germ
2 cups 40% Bran Flakes
1 tsp. salt
2 cups raisins or chopped dates
1 quart buttermilk 1. Add boiling water to baking soda;
add shortening and cool to lukewarm.2. Add sugar and
eggs. 3. Combine flour, cereals, wheat germ, salt, and
raisins. 4. In a large bowl, pour lukewarm mixture over
dry ingredients. 5. Add buttermilk and stir to moisten.
Do not beat. 6. Bake in greased muffin tins at 375°
for 20 minutes. 7. Can be stored covered in refrigerator
up to 6 weeks.
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Kenyon Carrot Cake
3 cups grated carrots or the equivalent cooked squash
or pumpkin
1 cup nuts
1 cup chopped dates or raisins
1 1/2 cups oil
3 cups whole wheat flour
2 cups brown sugar
1 cup coconut (optional)
4 eggs
2 tsp. cinnamon
1/2 tsp. ginger
1 tsp. vanilla
1 tsp. soda
1tsp. salt
1/3 cup buttermilk (or 1 tsp. vinegar)
1. Mix well all the wet ingredients
in a large bowl.
2. Mix and sift all the dry ingredients
and add to the wet mixture.
3. Blend,
4. Pour into two greased and floured
bread pans.
5. Bake at 350° for 1 hour and
30 minutes, or until done.
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Whole Wheat Irish Soda Bread
1 cup whole wheat flour
3 cups all purpose flour
1-2 tsp. salt
1 tsp. baking soda
3/4 tsp. baking powder
1 1/2 –2 cups buttermilk (substitution: Use 1 1/3 Tbs.
vinegar plus regular milk to make 1 cup buttermilk –
double for this recipe). 1. Sift all the dry ingredients
together. 2. Add the buttermilk to make a stiff
kneadable dough. Knead 3-5 minutes on floured board.
3. Form into a ball and place on greased baking sheet.
4. Press our to flatten somewhat to a thickness of 2”
round. 5. Cut a cross (+) end to end across loaf with
a sharp knife. 6. Bake in 375° oven for 35-50 minutes.
(Raisins may be added and more whole wheat flour, or all white
flour.)
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Maltex Date Bread
1 1/2 cups boiling water
1 cup chopped dates (or raisins or prunes, chopped fine)
1 cup Maltex cereal, uncooked
3/4 cup sugar
1 1/2 cups sifted flour
2 tsp. baking soda
1 tsp. salt
1 egg beaten
2 Tbs. oil or melted shortening 1. Combine boiling water,
dates and Maltex in a large bowl. 2. Let stand about
15 minutes. 3. Sift together sugar, flour, soda, and
salt. 4. Add dry ingredients, beaten egg and melted
shortening to date mixture. 5. Mix only until blended.
6. Turn into well-greased 8 1/2’ x 4 1/2”
x 2 1/2” loaf pan. 7. Bake in preheated 350°
oven for 55 minutes or until tests done. 8. Let stand
in pan for 5 minutes; remove and continue cooling on wire
rack.
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Orange Nut Bread
2 1/4 cups sifted flour
3/4 cup sugar
2 1/4 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
3/4 cup chopped nuts
1 Tbs. grated orange peel
1 beaten egg
3/4 cup orange juice
2 Tbs. cooking oil 1. Sift together dry ingredients.
2. Stir in nuts and orange peel. 3. Combine egg,
orange juice and oil. 4. Add to dry ingredients stirring
until just moistened. 5. Pour into greased 8 1/2”
x 4 1/2” x 2 1/2” loaf pan. 6. Bake in preheated
350° oven for 55 minutes or until done. 7. Remove
from pan and cool.
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Butterscotch Bars
1/2 cup butter or margarine
2 cups brown sugar
2 eggs
1 tsp. vanilla
2 cups sifted flour
1 cup chopped walnuts
2 tsp. baking powder
1/4 tsp. salt
1 cup shredded coconut (optional) 1. In saucepan combine
butter and brown sugar. 2. Cook over low heat until
bubbly, stirring constantly. Cool. 3. Add eggs
to cooled mixture, one at a time, beating well after each.
4. Add vanilla. 5. Sift together dry ingredients.
6. Add dry ingredients, coconut and nuts to brown sugar
mixture; mix thoroughly. 7. Spread in greased 15 1/2”
x 10 1/2 “ x 1” jelly roll pan. 8. Bake
in 350° oven about 25 minutes or until done. 9.
Cut in bars while warm; remove from pan when almost cool.
Makes three dozen.
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Date Bars
1/2 cup shortening or butter
1 cup brown sugar
1 1/2 cups flour, sifted
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups Quick Oats
1 Tbs. water
1 recipe date filling (see below) 1. Cream together
shortening and sugar. 2. Sift dry ingredients. 3.
Stir into creamed mixture. 4. Add oats and water; mix
well until crumbly. 5. Firmly pat 1/2 mixture in greased
13” x 9” x 2” pan. 6. Spread with
date filling. 7. Top with remaining crumbs and pat smooth.
8. Bake in 350° oven about 35 minutes. 9.
Cool and cut into bars or squares. Makes 32 1 1/2” squares.
Date filling: In saucepan combine 2 1/2-3 cups pitted dates,
1 1/2 cups water and 2 tsp. vanilla. Cover; cook, stirring
often until it is consistency of jam (about 8 minutes).
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Hermits
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. cloves (ground?)
3/4 tsp. ginger
1/2 cup raisins
1/2 cup chopped walnuts (optional) 1. Mix well
the shortening, sugar, the egg and molasses. 2. Sift
flour, baking soda, cinnamon, cloves and ginger; stir into
shortening mixture. 3. Shape into sausage rolls
2” in diameter. 4. Place in un-greased jelly roll
pan. 5. Press down lightly with fork or fingers to 1/2
“ thickness or less. 6. Bake in 350°
oven for 15 minutes. 7. Sprinkle with granulated
sugar and cut while still warm. Makes about 21-30 2”-3”
bars.
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Oatmeal
Cookie Mix
Put through a coarse sieve: 1
gallon
2 gallons
White sugar 1
1/2 cups 3
cups
Brown sugar 1
1/2 cups 3 cups
Sifted flour 3
cups
6 cups
Salt 2
tsp.
4 tsp.
Baking soda 2
tsp. 4
tsp.
Baking powder 1
tsp. 2
tsp. Cut in:
Shortening 2
cups 4
cups Add:
Rolled oats 6
cups 12
cups
Mix well; store in a cool place.
Four dozen oatmeal cookies: 2 eggs, beaten
2 tsp. vanilla
4 cups oatmeal cookie mix
1 tsp. cinnamon 1. Combine above ingredients; mix
well. 2. Drop teaspoonfuls onto greased baking
sheet; flatten with fork. 3. Bake in 350° oven
about 12 minutes. Options: Add chopped nuts, raisins, coconut,
chocolate chips, sunflower seeds.
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High Protein Peanut Butter Cookies
Cream together until fluffy:
1 1/2 cups shortening
1/2 cup sugar
1/2 cup brown sugar
1/2 cup honey
1 1/2 cups peanut butter
3 eggs
1 tsp. vanilla Sift together and add:
2 1/2 cups whole wheat flour
1 cup dry milk solids
1 cup wheat germ
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda 1. Chill dough. 2. Roll
into 1” balls and place on greased cookie sheets. 3. Flatten
with fork dipped in flour. 4. Bake in 375°
oven for 8-10 minutes.
Makes 6-7 dozen cookies.
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Apple Crisp
4 cups sliced pared apples or 1 #2 can sliced apples drained
1/4 cup orange or lemon juice
1 cup brown sugar
3/4 cup flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup butter
dash salt 1. Mound apples in a 9” buttered baking
dish. 2. Sprinkle with orange or lemon juice. 3. Topping:
Combine sugar, flour, spices and salt. 4. Cut in
butter until mixture is crumbly; scatter over apples. 5. Bake
in moderate (375°) oven 45 minutes or until apples are
done and topping is crisp. 6. Serve warm with cream
or vanilla ice cream. Serves 6.
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Applesauce Cake
1 cup applesauce
7/8 cup brown sugar
1/2 cup melted shortening or cooking oil
1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves (ground?)
1/2 cup raisins
1/2 cup chopped nuts 1. Mix thoroughly the applesauce,
sugar, and melted shortening. 2. Sift into a large bowl
the flour, soda, salt, cinnamon, ginger and cloves. 3.
Add the raisins and nuts. 4. Add the applesauce mixture
to the flour mixture and blend well. 5. Spoon into a
greased and floured 9” square pan. 6. Bake in
350° oven about 40 minutes. 7. Serve with whipped
cream or frost. Serves 8. Double the recipe if you want
to make a larger or layer cake.
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Perfect Bread Pudding
2 cups 1” day-old bread cubes1/2 cup brown sugar
1/2 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
1/2 cup raisins 1. Combine milk and eggs; pour over
bread cubes. 2. Stir in remaining ingredients. 3.
Pour mixture into 8” round baking dish. 4. Place
baking dish in a larger shallow pan; pour in 1” hot
water. 5. Bake in 350° oven about 45 minutes
or until knife inserted halfway between center and outside
comes out clean. Serves 6
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Speedy Cheesecake Pie
Crust:
1 1/4 cups plain or cinnamon graham cracker crumbs
1/4 cup melted butter or margarine Combine graham cracker
crumbs with melted butter or margarine.
Press into buttered 8” pie plate building up sides.
Filling:
1 8 oz. pkg. cream cheese
1/2 cup sugar
1 Tbs. lemon juice
1/2 tsp. vanilla
dash salt
2 eggs Soften cream cheese; beat until fluffy.
Gradually add sugar, lemon juice, vanilla and salt.
Add eggs one at a time; beat after each addition.
Pour filling into crust.
Bake in slow (350°) oven until set about 25-30 minutes
Topping:
1 cup dairy sour cream
2 Tbs. sugar
1/2 tsp. vanilla 1. Combine sour cream, sugar and vanilla.
2. Spoon over top of pie. 3. Bake 10 minutes
longer. 4. Cool and chill several hours. Serve with
strawberries, peaches, or blueberries.
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Chunky Granola
Preheat oven to 350°
Place 6 cups old-fashioned rolled oats on un-greased 9”
x 13” pan.
Bake 10 minutes. Remove from oven and stir in:
1/2
cup sunflower seeds or nuts
1/2
cup coconut
1/2
cup wheat germ
1/2
cup powdered milk Add to dry mixture:
2/3
cup honey
2/3
cup oil
1 tsp.
vanilla Stir thoroughly and coat well.
Bake 10-15 minutes, stirring every 3-5 minutes until uniformly
golden.
Do not overbake.
Let cool in pan undisturbed, then break into chunks
Chopped dates, raisins, dried fruits or other nuts and seeds
may be added. Makes 2 1/2 quarts.
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Peanut Butter Fudgies (a
good protein snack that’s better than candy)
1 cup natural peanut butter
1 cup dry milk powder
1/2 cup honey
(shredded coconut) Since peanut butters may vary in oiliness,
you may have to add more dry milk or increase the peanut butter
until you get a stiff dough that can be shaped with the fingers.
1. Blend peanut butter, milk powder and honey thoroughly.
2. Roll into balls in some shredded coconut or pat into
a shallow pan and cut into squares. 3. Chill to set
shape
Options: Add raisins, chocolate bits, nuts or seeds.
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Cheese Strata
6-8 slices of bread without crusts
1/2 lb. sharp cheese sliced 1/8” thick
softened butter
1/4 cup chopped onion (approx.)
4 eggs or more if needed
2 1/2 cups milk or more if needed
3/4 tsp. salt
1/2 tsp. mustard 1. Butter the bread and make sandwiches
with the cheese; cut into halves or quarters; butter tops
of each sandwich. 2. Place sandwiches in a greased
baking dish. 3. Dissolve dry mustard and salt in
the milk. 4. Beat the eggs and add to the milk.
5. Saute onions in some butter and add to the milk
mixture. 6. Pour milk mixture over sandwiches;
let stand 45 minutes to an hour. 7. Bake in 350°
oven for 40 minutes or longer until puffed up and golden brown.
8. Serve hot. Serves 6.
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Quiche Lorraine
1 9” unbaked pastry shell
1 cup ham cubed or cooked bacon, or chopped fresh spinach
2 cups Swiss cheese, shredded
1 Tbs. flour
1/2 tsp. salt
dash nutmeg
3 eggs, beaten
1 3/4 cups milk or 1 1/2 cups light cream
finely chopped onion 1. Bake shell in hot oven450°
for 7 minutes. 2. Remove and turn oven down to 325°.
3. Place ham evenly in shell; add cheese. 4. Combine
remaining ingredients and pour over ham and cheese. 5. Bake
in slow (325°) oven 35-40 minutes until almost set in
center. 6. Cool 10-15 minutes before serving. Serves
6-8
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