Canyon Park Cabin

Delicious for breakfast or dessert with maple syrup or fruit spread, make a savory version for lunch or supper. I consider this to be an egg dish, but it’s like a big puffy popover.

This is the 3rd one this week! This is a 6 egg recipe in a large 13″ cast iron skillet. I think 3 eggs would work well in a 10″ skillet, 4 might be too much?

One Caution, cover the hot pan handle at all times when you have the pan out of the oven.

Oven Pancake:

• 2 T Butter
• 2 Eggs
• 1/2 cup milk
• 1/2 cup flour
• 1/4 tsp salt

• Preheat oven to 400 degrees.

• Melt the butter in a pie plate, cake pan or oven safe pan in the oven while it’s preheating

• In a medium bowl, Beat eggs

• Add milk, flour & salt

• Mix until just smooth, but don’t over beat

• Swirl melted butter to cover bottom of pan

• Pour batter into pan

• Bake 10-15 minutes at 400 degrees (some say 425 degrees, adjust time accordingly)

This puffs up while baking, then flattens soon after it comes out of the oven.

We like to add a squeeze of lemon juice and a sprinkle of powdered sugar. Then everyone can add what they like for toppings. Maple syrup, fruit spread, sour cream, yogurt, homemade fruit toppings like apples or blueberries, nutella, or even pie filling. Think of the possibilities !

One variation has sliced apples in the pan, I’ve made it with savory herbs, spices and cheeses, or a pile of scrambled eggs in the middle after it bakes. You can easily adjust this recipe to any size, just use a larger oven-safe non-toxic pan, and increase the baking time - I bake the 6 egg version shown above 25-30 minutes.

The texture is more egg-y if baked less, crispier if baked longer.

I like to use a hand rotary mixer or a whisk, but some people use a blender to mix this.

I’ve heard that you can use about 1/2 the butter called for in this recipe, but personally, I am not willing to go there . . .

I’ve tinkered with my Mom’s recipe, (great recipe Mom, Thanks!) and this is the ultimate. Simple to make with ingredients always at hand and delicious. Perfect just the way it is, warm or cold. Top with cream or milk, ice cream or whipped cream to make it even more “comforting”!

I happen to think this is nutritious wholesome food, and makes a great breakfast with yogurt too.

This recipe is for a 9 x 13 pan, because I discovered it was a waste of time to make anything smaller that would be devoured in less than 60 seconds. However, 1/2 the recipe makes a 9×9 pan or a pie plate size very nicely.

It’s easy to experiment and substitute other sweeteners or whole wheat flour, for example. I’ve found it works best to substitute 1/3 to 1/2 of the amount called for in the recipe and see how I like the effect on the recipe.

Lynn’s Apple Crisp

Filling Ingredients:

• 3 lbs apples - 9-15 apples
• 3 T lemon or orange juice
• 1/4 - 1/2 cup sugar
• 1/2 cup flour
• 1/2 - 1 tsp cinnamon

Topping Ingredients:

• 1/2 cup butter (1 stick) melted
• 1/2 cup flour
• 2 cups uncooked oatmeal (quick or old-fashioned)
• 1/2 - 1 cup packed brown sugar
• 1/2 - 1 tsp salt

• Preheat oven to 375 degrees

• Spray 9 x 13 pan with light coating of vegetable oil spray

Filling:

• You’ll need about 3 lbs of apples. Peel and slice apples into a large bowl.

A 3 lb bag of apples makes a 9×13 pan nicely, but not overly thick or full. A 3-pound bag of apples is 9 to 15 apples or so, depending on size. A good rule of thumb is use enough apples to fill your pan with whole unpeeled apples in a single layer. (note: I’ll be checking this out for sure . . . i always do this for pies, I think it works for larger pans too)

• Sprinkle the sliced apples with lemon juice or orange juice, or even apple juice.

The juice is partly to prevent the apples from browning, but this goes together very quickly so that’s not a big problem. I like to add the juice for a little extra flavor and juicy-ness. If I’m using up old sitting-on-the-counter-too-long apples, I add a little extra orange juice so the filling is not so dry. The orange juice gives the filling a wonderful flavor!

• Add to apples and mix well
  • 1/3 - 1/2 cup sugar
  • 1/2 cup flour
  • 1/2 - 1 tsp cinnamon
• Place filling layer in pan

Topping:

• In a large saucepan, gently melt 1/2 cup (1 stick) butter

• Add
  • 1/2 cup flour
  • 2/3 - 1 cup packed brown sugar
  • 1 tsp salt
  • 2 cups oatmeal (quick or old-fashioned)

• Mix thoroughly - I like to finish mixing with my fingers

• Sprinkle topping over apple layer

• Bake 30 - 45 minutes at 375 degrees.
  • Turn your oven down to 350 degrees if topping is browning too quickly
  • You can tell this is done when it’s bubbling in the middle and the apples are completely tender

• Let cool 10-15 minutes before serving.

Cook’s note: buy 2 bags of apples, you’ll be making this again, right away soon

In March the temperature consistently gets above freezing during the day and the sap runs in the maples. You can gather it, keep the sap cold in a snow bank, set up a back yard still and end up with syrup.

Tara says ” Heaven Pie ”
Supper Pie is really my name for quiche made with normal ingredients that I have on hand. It’s a great clean-out the fridge dish to use up leftover cheeses, meats and veggies. Use low-fat milk if that’s what you have on hand, you can even use canned condensed milk.

One thing to note is that you start baking at 425 degrees for 15 minutes, then lower the oven temp to 300 degrees for 30 minutes.

It’s best to cook or saute ingredients before adding them to the egg mixture, but you want to cool them a bit first so they don’t cook the egg when you add them.

Supper Pie

Preheat Oven to 425 degrees

• Crust for 9-10″ pie pan
• 1 cup shredded cheese
• 4-5 large eggs
• 2 cups milk, half n half or cream
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp cayenne

Buy or make a crust. I’m partial to “boughten” crusts for this, because we’re going for budget, quick, delicious, use-up-leftover type meal here, not fancy-baking-huge-mess type meal.

Beat the eggs slightly and add the rest of the ingredients. Stir in the fillings, pour into the crust, and bake at 425 degrees for 15 minutes, then reduce oven temp to 300 degrees and bake 30 minutes or until filling is set and knife inserted comes out clean.

Let stand 10 minutes before serving.

My favorite? bacon, onion & mushroom with little chunks of cheese. what would you add if you could? spinach, broccoli, tomatoes, ham? yum!

American Chop Suey ? ! ? I guess this is what it’s called in some parts of the country. All I know is that it’s not really goulash either.

Best with a slice of bread & butter, make a goulash sandwich or fork bites onto your bread!

Goulash

1 small onion, chopped

1 lb ground beef

2 cups macaroni

28 oz can diced tomatoes

1 8 oz can tomato sauce

dash worcestershire

1 T sugar

salt & pepper to taste

Don’t get fancy with this!

Cook the macaroni in a large sauce pan, drain water.
Fry onion in a little oil, until it starts to brown a little on the edges.

Add the ground beef, season with salt and pepper. Brown the meat and drain excess grease.

Add browned meat to drained macaroni, along with tomatoes and seasonings to taste.

Heat this very gently 10-20 min. on low heat, stirring occasionally. Doesn’t take long to make and even those pesky kids like it. well, first you gotta get them to try it . . . but this is a good old-time stick to your ribs supper.

My folks are going to be surprised when they see this recipe as one of the top of the list. Of course it was always an end of the grocery budget meal, we had home canned tomatoes, and our own ground beef. It’s not a requested meal, but one of those delicious budget stretchers. My kids always loved it too, and they were around when I made this recently. It disappeared; if you’re lucky enough to have some, the left-overs are great!

Late summer/early fall is the best time for getting fresh whole shrimp. Of course, get the best shrimps that you can and try this recipe! Guaranteed! You’ll get raves. This is a great meal to have on the deck. It can be cooked on the stove or over a low campfire and delivered to the picnic table. It’s rustic, served right in the cast iron pan, it’s a bit messy - so dress casual and bring paper towels. It’s absolutely great.

2 sticks butter

3 tablespoons fresh minced garlic

2 teaspoons fresh minced onion or shallot

2 lbs. fresh jumbo green or white shrimp in shell

4 tablespoons Worcestershire sauce

8 ounces Lake Louie APA beer

1 teaspoon squeezed lemon juice

4 tablespoons Wun-Doe-Mus

1 loaf crusted French bread

Melt one stick of butter in a sauté pan over medium high heat. Add garlic and cook for one minute. Add shrimp, Worcestershire, beer, lemon juice and onions/shallots. Sauté for three or four minutes constantly stirring. Sprinkle Wun-Doe-Mus over the shrimp and continue cooking for 2-3 minutes. Add the remaining stick of butter and stir until melted. Serve immediately with ice cold beverage.

Peel and eat shrimp.

Tear bread and dip into sauce.

Wun-Does-Mus is a seasoning developed in Platteville, WI. Check em out at Wundo dot com. This is a spice blend not a seasoned salt, it utilizes many flavors and has just enough heat to keep bringing you back for more. You just can’t stop, the bread will be gone, too.

And check this site, be sure take some Wundo with ya’.

This will be a collection of our favorite family recipes and the best dishes we’ve enjoyed cooking at Canyon Park Cabin. Pretty simple fare, but rich in flavor and tradition. Lots of cast iron cooking and campfire recipes that we use all the time. Enjoy!

This one’s been a staple since the early days.

Brown some onion and ground beef. Add a little garlic powder, salt and pepper.

Drain off excess grease. Sprinkle on 1-2 Tablespoons of flour and stir 1 minute. Add 1 to 2 cups milk and cook over low heat until thickened.

If you like, add some mushrooms, celery or other veggies when you brown the meat. Substitute ground turkey or chicken for the beef. Add other cooked or canned veggies that you like.

Doesn’t get any easier.

Serve over toast, noodles or rice. Easy to fix over the campfire.

These are the best for a chocolate fix

Preheat oven to 350 degrees

Spray 9×9 square pan with vegetable oil spray

• 3/4 cup butter (1 1/2 sticks)
• 1 1/2 cups sugar
• 1/2 cup cocoa
• 2 tsp vanilla
• 3 eggs, slightly beaten
• 1 cup flour

Gently melt butter in large glass bowl

Stir in:

1. sugar and cocoa
2. vanilla and eggs
3. flour
4. additions

Bake 40-45 minutes at 350 degrees. Don’t overbake.

Additions: chopped nuts, chocolate chips, etc

This is from the Hershey’s chocolate cookbook that Mom has.

It’s a fabulously delicious, dark chocolate cake, that is really really easy.

Make it any way you need it - sheet cake, bundt cake, layer cake, cupcake. A real crowd pleaser as a sheet cake with chocolate frosting.

Use a big mixing bowl, electric mixer works fine, not necessary.

Black Magic Cake

Preheat oven to 350 degrees

Spray your pan(s) with vegetable spray, dust with cocoa if you really want to

• 1 3/4 cup unsifted all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk, sour milk, or milk
• 1/2 cup vegetable oil
• 1 cup strong black coffee or hot water
• 1 tsp vanilla

Combine dry ingredients, add remaining ingredients and beat 2 minutes on medium speed. Batter will be thin. Pour into greased & floured pan. Bake at 350 degrees for 30-40 minutes, cupcakes I’m not sure, until toothpick comes out clean - you can tell when the center is baked, don’t overbake. Cool completely before frosting.

What can I say? Perfection. No frosting needed. Great just plain.

I don’t recommend trying this at home, but it is also tasty with butter or cream cheese. Well, it is . . . I’m just sayin . . .I tried it This One Time