Blue Flower



  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup honey or sugar
  • 5 tbs. shortening

Mix dry ingredients. (Stir sugar in with dry ingredients, or mix honey in with 1/2 cup water.) Then work in about one cup of water or milk. Mix to form a dough. Spread about half the dough over the bottom of a Dutch oven, forming a thickness of about 1/2 inch and bringing the dough up the sides of the kettle about two inches. This makes a bowl shaped biscuit.

To the remaining dough, stir the juice of one large can of fruit pie filling, then fold in the fruit. Scrape this into the Dutch oven. Place the lid onto the oven and bake. Remove a few coals from the fire and place them onto the ground. Set the oven on the coals and place five to six large, glowing coals on top of the lid. Allow to bake about ten minutes, then remove the lid and check to see that the bottom is not burning. Allow 45-55 minutes cooking time. Check regularly the progress of the cooking.

Gingerbread Peach Cobbler

  • 1 box gingerbread mix
  • 2 large cans peaches

Pour one can of peaches in a Dutch oven. Drain juice from second can of peaches into first empty can. Pour drained peaches into oven. Put gingerbread mix into can of peach juice. Stir; add more juice if necessary. Pour gingerbread mixture over peaches. Bake 40-50 minutes.


  • 4 Eggs
  • 2/3 cup Brown Sugar
  • 3 ½ cups All Purpose Flour, sifted
  • 1/3 cup Melted Butter
  • ½ cake Yeast
  • 2 Tablespoons Warm Water
  • ½ Teaspoon Salt
  • 1/3 cup Milk

Stir warm water and yeast in bowl, add sugar, mix and let stand for ten minutes. Stir in eggs, milk, melted butter, and then flour. Stir well, set aside to rise until double in size. Heat a kettle of hot lard. Roll out dough one-half inch thick, cut into one inch by two inch strips, give them a twist, and drop them into the hot lard. When brown on one side, flip and brown the other side. Drain on a cloth and sprinkle with sugar and cinnamon.

Hard Tack

  • 3 tsp. salt
  • 3 cups flour

Mix the two ingredients together and add water, a little at a time, until a tough, elastic dough is formed. Dust the surface of a bread board with flour, and then roll the dough to a thickness of about 1/4 inch. Cut into squares about 2 inches on the sides, lift off the board, and place on a flat pan or cookie sheet. Punch holes through the dough with a fork, several holes in each square. Bake at 350 degrees until the bread is browned.


  • 8 oz Jerky (of any meat), very dry and crumbly
  • 8 oz Raisins
  • 8 oz Peanuts or pecans, unroasted
  • 8 oz Dried apricots, chopped
  • 8 oz Dried peaches, chopped
  • 8 oz Dried blueberries
  • 2 Tsp Honey
  • 4 Tbsp Peanut Butter
  • 3/4 tsp Cayenne pepper

Pound the jerky onto powder. Add fruit and nuts. Heat honey and peanut butter to soften; then blend them into the mixture. Add cayenne pepper, working it thoroughly through the mixture. Keep the pemmican in a cool, dry place. It will keep indefinitely.

Anadama Bread

  • 3 cups All Purpose Flour, sifted
  • 1 ½ cups Yellow Corn Meal
  • 2 packages Dry Active Yeast
  • 5 tablespoons Butter
  • 2/3 cup Molasses
  • 1 tablespoon Salt
  • 2 cups Hot Water

Combine the flour, cornmeal, dry yeast, and salt – mix well. Combine hot water, butter, and molasses. Beat mixture into flour for two hundred strokes with a good spoon. Place dough on a floured board – kneed for ten to fifteen minutes. Place in a buttered bowl, turn once to coat top, and let rise in a warm place until double in size. The rise should take one and a half hours. Punch down and divide into thirds. Let rise again. Bake loaves separately in a Dutch Oven for forty-five to fifty-five minutes. Should look a deep brown and have a hollow sound when thumped.

Sally Lunn

  • 1 cup Milk
  • 1 cup Milk
  • 4 cups All Purpose Flour, sifted
  • ½ cup sugar
  • 2 teaspoons salt
  • 1 package Dry Yeast
  • 3 Eggs

Heat milk, shortening, and one-fourth cup water until very warm – do not boil. In bowl, mix one and one-third cups flour, sugar, salt, and dry yeast. Add warm liquids and beat well with a wooden spoon. Add two-thirds cup of flour and eggs. Beat well and mix in remaining flour. Cover dough and let rise until double in size. Beat down and pour into a pan – cover and allow to increase in size by one-half. Bake for forty five minutes to one hour. Can be easily cooked in a Dutch Oven.

Corn Bread

  • 2 cups Cornmeal
  • 1 tablespoon Molasses
  • 2 cups Milk
  • Pinch of Salt
  • ½ cup White Flour
  • 2 teaspoons Baking Powder

Mix all dry ingredients, add molasses and milk. Mix well and pour into a buttered Dutch oven. Bake for one-half hour.

Trail Bread Mix

    • 3 cups white flour
    • 1 tsp. of salt
    • 1 tsp. baking powder


  • Mix ingredients and store in a sack.

To make:

Open sack…

Make small bowl in top of mix with finger…

Add a small amount of water into bowl…

Make small dough ball…

Flatten dough ball, should be about 2” across…

Bake in hot ash or on a hot rock or on a stick…


Fry in bacon grease.

Four to six of these make a dandy breakfast with a warm cup of your favorite brew.

Boston Baked Beans

  • 2 pounds White Pea Beans
  • ¾ pounds Salt Pork
  • 1 tablespoon Salt
  • ½ cup Maple Sugar

Soak the beans overnight in a pot covered by twice their volume of water. In the morning change the water and add the same amount of new water. Add the salt and bring the water to a boil and simmer until tender. While the beans are simmering, dig a bean hole two to three feet deep and two feet wide. Build a good hot hard fire in the hole. Slice the salt pork and put in the pot with the beans. Add the maple sugar. Put on the lid tightly and put in the hole. Heap on more coals and cover the hole with dirt. Cook eight to ten hours.

Beans for on the Trail


Soak over night…

Pre-cook till ¾ done…

Drain off water…

Spread out to dry…

Beans will shrivel up and get very ugly

Put in sack…

Makes cook time on the trail faster.

Green Chile Con Carne

  • 5 pounds Beef, cut into 1 inch cubes
  • 3 large Onions diced
  • 3 cloves Garlic
  • 3 Tablespoons dried ground Red Chile
  • 1 tablespoon Salt
  • ½ cup Flour
  • 1 cup Green Chile – cut in strips.

Brown beef in some lard a few at a time until all are browned. Remove beef, cook onions and garlic in drippings until onions are tender. Add red chile, salt, and stir for one minute. Add beef and three cups of water, heat to a boil, then simmer for two hours. In a small bowl, mix flour and one cup water. Add flour to chile, stir until thickened. Add green chile strips and cook for five minutes.

French Onion Soup

  • 8 large Onions, peeled and sliced
  • 2 pounds Beef – cubed
  • 3 cubes Bouillon
  • ½ cup Lard
  • 1 clove Garlic
  • ½ teaspoon Rosemary
  • ½ teaspoon Rosemary
  • 2 quarts Water
  • OR leave off the bouillion and add 2 quarts of beef stock

Brown the meat in lard at the bottom of the cooking pot. Add rosemary and garlic while browning. Remove meat and simmer onions in the same lard until onions are soft and transparent. Sprinkle with brown sugar and stir until onions are caramel in color. Return meat to pot and cook for a few minutes. Add water and bouillon – cook for thirty to forty-five minutes. Serve with toasted bread and grated white cheese floating on the top of the soup.

Corn Chowder

  • 1/3 pound Salt Pork, cubed
  • 1 large onion, sliced
  • 4 Potatoes, sliced
  • 2 cups Water
  • 1 cup Milk
  • 2 cups Corn, cut from the cob
  • 1 teaspoon Salt

Fry the salt pork in the bottom of an iron pot until crisp. Add onion and cook until the onion is golden brown. Add potatoes and water – cook until the potatoes are tender. Add milk, corn, and salt. Simmer (do not boil) for ten to fifteen minutes.