CAMPFIRE COFFEE

There’s nothing better than the earthy, toasted scent of coffee brewing over a campfire. Although you can prepare single servings, I prefer a full pot and these recipes are designed for that. (The recipe servings will change dependent on the size of your campfire coffee pot.) Honestly—any and all coffee is welcome after a night of sleeping on the forest floor.

Brewed Coffee

Blue-and-white speckled enamel is iconic camping dishware. For brewed coffee, I like to fill an enamel coffee pot with bottled water. Fill a piece of cheesecloth or a clean sock with coffee grounds and then tie it up. For every 6 ounces of water, use 1 tablespoon of coffee grounds. Add the cheesecloth or the sock with the coffee grounds to the water and allow the water to come to a boil. Take it off the heat and let it steep for a few minutes. Remove the cheesecloth and allow any grounds that escaped to settle to the bottom of the pot before pouring.

Cowboy Coffee

Wild West cowboys had a reputation for drinking their coffee black and strong. If you like it that way too, fill an enamel campfire coffee pot with bottled water. Add 1 tablespoon of coffee grounds for every 6 ounces of water. Bring to a boil and then take it off the heat. Allow the coffee to steep. Add a few drops of cold water to the coffee so the grounds will fall to the bottom of the pot. Pour and enjoy, pardner.

CAMPFIRE DUTCH OVEN CINNAMON ROLLS

To make camp mornings a breeze, I make this cinnamon roll dough at home, place it in an airtight bag or plastic wrap, and freeze it. The night before I make the cinnamon rolls, I take them out of the freezer or the camp cooler and let them thaw overnight. The next morning, all I have to do is place them in the Dutch oven and bake.

Makes 12 rolls

• 1 cup warm milk
• 1 tablespoon instant dry yeast
• 3 tablespoons granulated sugar
• ½ teaspoon salt
• 3 tablespoons + ½ cup melted butter, divided
• 1 teaspoon vanilla
• 1 large egg
• 3 cups all-purpose flour
• 1 cup dark-brown sugar
• 2 tablespoons ground cinnamon + more for garnish (optional)
• 2 cups confectioners’ sugar
• 2 tablespoons butter, softened
• 1 to 2 tablespoons orange juice or milk

In the bowl of an electric mixer, combine the warm milk, yeast, sugar, salt, 3 tablespoons melted butter, vanilla, and egg.

Using a dough hook, mix in the flour on low speed. Once the dough starts to come together you can increase the speed to medium. Add more flour if needed so that the dough comes together and pulls away from the sides of the bowl. The dough will be a little sticky.

Transfer the dough to a lightly greased bowl and then cover with a damp towel. Let the dough rise until it’s double in size. Usually about 1 hour depending on the temperature of your kitchen.

Punch down the dough and then roll out to about a 12-by-18-inch rectangle on a clean floured surface. Then brush the dough with the ½ cup melted butter. Mix together the brown sugar and cinnamon and then sprinkle over the melted butter.

Tightly roll the dough lengthwise until you have 1 long roll. Now cut the roll in half and place each half in greased plastic wrap. Then place the wrapped dough in the freezer.

To make the icing, mix together the confectioners’ sugar, softened butter, and orange juice or milk until thoroughly combined. Store in an airtight container in the refrigerator or cooler until needed.

Remove from the refrigerator or cooler about 2 hours prior to using.

The night before baking the cinnamon rolls, take the rolls from the freezer or the ice chest and let them thaw overnight.

Approximately 2 hours before baking, slice each roll into 6 slices. Butter the inside of the Dutch oven and then arrange the slices cut side up. Cover securely with the lid and let them rise in a warm spot for about 1 to 2 hours.

Approximately 2 hours before baking, slice each roll into 6 slices. Butter the inside of the Dutch oven and then arrange the slices cut side up. Cover securely with the lid and let them rise in a warm spot for about 1 to 2 hours.

Remove the Dutch oven from the coals and brush off the coal dust. Remove the lid and let the cinnamon rolls cool slightly. Drizzle the icing over the cinnamon rolls, garnish with cinnamon if desired, and serve.