Download e-book for iPad: Camp Cooking by National Museum Of Forest Science

By National Museum Of Forest Science

ISBN-10: 1423612221

ISBN-13: 9781423612223

The nationwide Museum of wooded area provider historical past provides a captivating cookbook that celebrates a long time of camp cooking by way of numerous wooded area provider brokers within the box.

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Extra resources for Camp Cooking

Sample text

If the dough is not coming together, add a little milk as needed. 3} Using a cookie dropper or tablespoon, drop tablespoon-sized scoops of dough onto the prepared baking sheets about 2 inches apart. Press the dough down slightly. Bake for 8 to 10 minutes, until the cookies have spread and the edges are set and lightly golden. 4} Remove from the oven and let cool on the pan for 5 minutes, then remove to a wire rack. Let the cookies cool completely. Store in an airtight container. 62 Pistachio Nut Ice Cream Makes: 1 quart 2 cups soy or hemp milk (full fat) 3/4 cup evaporated cane sugar 1 teaspoon vanilla extract 1 cup shelled unsalted pistachios 1/16 teaspoon guar gum 1} In a large saucepan, combine the milk and sugar.

Scoop one generous scoop of ice cream, about 1/3 cup, onto the top of each cookie. Top the ice cream with the remaining cookies, with the cookie bottoms touching the ice cream. Gently press down on the cookies to level them. Wrap each sandwich in plastic wrap or waxed paper and return to the freezer for at least 30 minutes before eating. 43 Oh, Canada Sandwiches Thinking of maple syrup when talking about Canada is an American stereotype, but with something so tasty, it’s not a bad thing, right?

Bake for 11 to 13 minutes, until the cookies have spread and the edges are set and lightly golden. 4} Remove from the oven and let cool on the sheet for 5 minutes, then transfer to a wire rack. Let the cookies cool completely. Store in an airtight container. Raspberry Sherbet Makes: 1 quart 2-1/2 cups fresh or frozen raspberries 2 cups soy or hemp milk, or low-fat coconut milk 3/4 cup evaporated cane sugar 1 teaspoon fresh lemon juice 1} In a food processor or high-speed blender, purée the raspberries until smooth.

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Camp Cooking by National Museum Of Forest Science

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