We could feel Autumn in the air this week as we bundled into sweaters and sweatshirts and gathered around the campfire for cooking group. It was warm and toasty there, and soon everyone was talking and laughing as we sipped beers and nibbled on Jon’s zesty crab dip he made from crabs he caught himself.

Our theme was anything that could be cooked on a stick and we had quite the splendid assortment of offerings.

Mike brought plump bratwursts that sizzled and popped as we cooked them.

Cameron and Robin made skewers of spicy potatoes, onions and zucchini.

Jon cooked up his freshly caught fish with citrus and spices and asparagus, but I didn’t get a picture before we devoured it.

I made Bannock from a recipe given to my parents by Cree Indian friends. Bannock is a soft, simple dough that you can cook in a cast iron skillet or wrap around roasting sticks and cook over a fire. We chose the stick route, holding the dough over the hot coals as it rose and browned beautifully. Then we broke them open and slathered them with butter and various jams. Mmm, mmm, good.

We ended our fireside feasting with Kat’s delectable roasted apples filled with brown sugar, dusted with cinnamon and nutmeg and orange zest, and finished off with a drizzle of Cointreau. Delish!

What is your favorite food to cook on a stick?

Krista’s Bannock (regular and gluten-free)
(Serves 8-10)

Ingredients:

4 c. flour (I used 3 cups whole grain, 1 cup all-purpose for one batch and all-purpose gluten-free flour for the other)
8 tsp.baking powder
2 tsp salt
1/3 to 1/2 c. chilled butter, grated (or lard or shortening)
1 c. milk or warm water, more if necessary.

Directions:

1. Preheat oven to 450 F or build campfire.
2. Sift together flour, baking powder and salt.
3. Cut in butter (or lard or shortening).
4. Stir in milk/water and knead into soft dough.
5. Wrap in plastic wrap and chill until ready to use.
6. Pat into greased cast iron pan and bake 15-20 minutes.
7. OR wrap 1/2 cup dough around end of stick and bake over hot coals 20-30 minutes until done.

Kat’s Roasted Apples with Cointreau
(Serves 12)

Ingredients:

6 Granny Smith apples, washed, halved and cored
brown sugar
cinnamon
nutmeg
cloves
fresh orange zest
Cointreau

Directions:

1. Build campfire and place grate on top.
2. Fill apple cavities with brown sugar and sprinkle with spices and orange zest.
3. Skewer apples and place on grill over fire. Roast about 20-30 minutes until apple juices are dripping into fire.
4. Just before serving drizzle with Cointreau.