New! . . . . Camp Cuisine . . . . New! forum: Strawberry Shortcake on a Stick
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|Strawberry Shortcake on a Stick
Remember the joy as a child when you were allowed to roast your first hot dog over the open camping fire? Or your first roasted marshmallow?
Cooked over an open flame . . it wonâ€™t cook evenlyâ€”some parts of the shortcake will get charredâ€”but thatâ€™s the charm of it all and a good way to interest children in cooking.
â€¢ 1 pound (about 3 cups) strawberries
â€¢ 1/4 cup granulated sugar
â€¢ 8 tablespoons unsalted butter (1 stick)
â€¢ 2 cups biscuit mix (like BisQuick)
â€¢ 1/2 cup heavy cream, plus extra for drizzling
Before you leave home:
1. Rinse strawberries and hull them by removing the green stem. Quarter berries and combine with sugar in a bowl; toss to coat and set aside to macerate, at least 20 minutes. The strawberries can be prepared up to 48 hours in advance and stored refrigerated in an airtight container.
At the campsite:
Melt butter in a heavy skillet or pot over the fire. Remove from heat and allow to cool.
Briefly mix biscuit mix with heavy cream and melted butter in a bowl until dry ingredients have been slightly moistened.
Press a handful of shortcake dough into a sausage-like shape around a cleaned stick or bamboo kabob skewer until it stays attached on its own.
Cook over an open flame, rotating often, until the outside is evenly golden brown and some parts are slightly charred, about 10 minutes. (If you have too much dough on the stick, it will start to slip off as it cooks.)
|Even if you don't camp, you can make this with the children.
Put up a tent in the backyard and do a mini-camp-out.
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