Kirk and I developed this recipe for WTA's Washington Trails Magazine for the current issue (September 2009) (See the article here: )

Double Ginger Huckleberry Cobbler

In a sandwich bag:
2/3 cup baking mix (i.e.:Bisquick®)
1 Tbsp sugar
1 Tbsp diced candied ginger
1/4 tsp dry ginger powder

In a snack bag:
1/4 cup sugar
2 Tbsp corn starch
1/4 tsp True® Lime or Lemon powder

In camp:
Pick about 1 cup fresh Huckleberries, making sure stems are plucked off. That is about 4 handfuls of berries.

Add 1/4 cup cool water to the baking mix bag and knead gently till mixed. Seal and set aside.

Add 1 cup water to your pot and stir in the small sugar bag till dissolved. Add in the berries and bring the pot to a boil. Lower the flame on your stove to as low as it will go and quickly add in the prepared baking mix by dropping in spoonfuls on the hot berry mixture. Put on the pot's lid and simmer gently on low heat for 10 to 12 minutes or until the topping is done.

Edited by packlite (12/04/12 06:47 PM)
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