MOST AWESOME MOTHER’S DAY BREAKFAST IN CAMP

YES I WANT RECOVERY


 

Without fail, our Troops BSA 101 (Boy Scouts of America 101) camp out falls on Mother’s Day weekend. For the ladies in camp, sometimes we get spoiled. And other times, we don’t. This year we did. We were served a most delectable crunchy French toast with a secret ingredient.

mothers day breakfast in campWe had stewed spiced apples to top our French toast, and chunks of Canadian bacon. And lashings of freshly whipped cream to go on top.

Washed down by BSA guideline mimosas made with orange juice and seven up.

Did I say it was good!

This breakfast changes things up a bit, and is such a yummy combination. A must try for a lazy weekend morning.

CRUNCHY FRENCH TOAST

(The Scouts Outdoor Cookbook, Christine and Tim Conners).

REQUIRED EQUIPMENT

  • Large-size frying pan
  • Large-size bowl
  • Medium-size bowl
  • Serves 6

INGREDIENTS

  • 1 (12oz) box cornflakes cereal (we used Kellog’s cinnamon  frosted flakes)
  • 6 eggs
  • ½ teaspoon vanilla extract
  • 1 cup milk
  • 3 tablespoons butter
  • 12 slices bread (we used Alfaro’s Artesano Style bread 20 oz thick sliced)

picture of camp over mothers day 2018PREPARATION AT CAMP

  1. Crush cornflakes in a large bowl
  2. In a separate, medium-size bowl whisk eggs, vanilla, and milk.
  3. Melt butter in a heated skillet.
  4. Dip each slice of bread in the egg batter, then quickly place in the bowl of cornflakes, covering both sides with crushed cornflakes.
  5. Fry both sides of each slice until brown.
  6. Serve with Syrup.

SPICED APPLES

(Original recipe from All Recipes)

  • ½ cup butter or margarine
  • 8 large Granny Smith apples, peeled, cored, and sliced
  • 1 ½ cups sugar
  •  1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg

INSTRUCTIONS

  1. Melt butter in a large skillet over medium-high heat; add apples and remaining ingredients.
  2. Sauté 15 to 20 minutes or until apples are tender

CANADIAN BACON OR HAM

  • 4-8oz per adult
  • Over medium-high heat brown bacon/ham on both sides until it is lightly browned and heated to a safe temperature.

WHIPPED CREAM

  • This requires a bit of elbow grease. Make sure to pack a good whisk and deep bowl Add a touch of vanilla and a bit of sugar to make it Chantilly cream.
  • Whisk until it forms soft peaks.

CAMP MIMOSA

  • Orange juice – get the good stuff
  • Seven up or sprite
  • Keep juice and soda on ice in the cooler until you need it.
  • Pour half a cup of orange juice and top it off with seven-up or sprite. Enjoy your non-alcoholic beverage at camp with 15 scouts on Mother’s day.

Jump on over to the award winning dutch oven recipes that won prizes at Spring Camporee  in 2018.

What is your favorite camp breakfast? Comment below or drop me a line.

RESOURCES:

Spiced Apples: //www.myrecipes.com/recipe/spiced-apples

The Scouts Outdoor Cookbook by Tm and Christine Conners: Amazon or any major bookseller.

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