I love Coconut Cupcakes with Coconut Cream Cheese Frosting. These are wonderful topped off with some freshly cut pineapple (not canned) or even mango. This is a recipe in which I would not suggest using light coconut milk, as it would only diminish the flavor. The brand I prefer is Chaokoh, which is readily available in most stores. Go with what you can find in your supermarket.
Incredients for Recipe
Cupcake Ingredients
3/4 cup of unsalted butter, room temperature
1 1/4 cup sugar
3 eggs, room temperature
1 cup of canned coconut milk
1 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 cup of sweetened desiccated coconut
Coconut Cream Cheese Frosting Ingredients
1/2 cut of butter (1 stick), room temperature
8 oz. of Philly cream cheese (1 package), room temperature
1/2 - 1 cup of powdered sugar
1/4 cup of sweetened desiccated coconut
Method
Cupcake Method
1
Preheat the oven to 350 degrees F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
2Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
3Combine the flour, salt, and baking power in one bowl, In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once the ingredients become incorporated; do not overbeat.
4Fold in the coconut. Scoop into cupcake papers about one half to tree-quarters of the way full. Bake for 18 to 22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they are ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Frosting Method
1Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
3Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.
Makes 20 cupcakes.
Ravioli au Beurre ( Fresh Pasta in less than Five Minutes )
10-ounce package of fresh mini cheese ravioli (or other fresh pasta; freeze and eat within two days)
1/2 stick butter (freeze it, then insulate in the center of your pack)
1/3 cup crumbled sun-dried tomatoes
1 tablespoon oregano
10 fresh basil leaves
1/4 cup fresh Parmesan cheese, grated
Salt and pepper to taste
At Home
Pack the butter in a zip-lock bag with oregano, salt, and pepper. Place cheese, tomatoes, and fresh basil in three additional zip-lock bags.
In Camp
Bring water to a boil; add pasta and tomatoes. Cook according to package directions (usually three minutes). While pasta is cooking, chop basil leaves. Drain most of the water, then add butter and all herbs. Return to heat and stir until butter melts. Top with Parmesan cheese. Serves two.
Queets Valley Shepherd's Pie ( Classic, Pubworthy Flavor for Camp )
17-ounce package baked tofu (any savory flavor)
14-ounce package idahoan brand Buttery Homestyle mashed potatoes
1 packet powdered mushroom sauce (such as Simply Organic)
1/2 cup dried mushrooms
1/4 cup dried mixed vegetables
1/2 teaspoon vegetable bouillon
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
1 teaspoon olive oil
Salt and pepper to taste
At Home
Combine the vegetables, sage, thyme, and bouillon in a quart-size zip-lock bag. Label "Add one cup water." Place potatoes in a second quart-size zip-lock bag: label "Add two cupts water." Transfer oil to a spillproof container.
In Camp
Bring three cups of water to a boil. Dice the tofu. Add two cups of hot water to the potato bag and one cup to the vegetable bag. Close both bags; squish the potatoes to mix. Set both bags aside (in a freezerbag cozy, if you have one) to rehydrate. Heat oil in a pot and saute tofu for two minutes. Remove from heat and add vegetables (do not drain). Add mushroom sauce and stir until mixture thickens slightly. Top with mashed potatoes. Serves three.
Cashew Chicken ( A Spicy Asian Dinner wth Satisfying Crunch )
1 1/2 cups instant rice
17-ounce pouch chicken
2 pearl onions
1 bell pepper
1 cup dried mushrooms
1 cup unsalted cashews (or peanuts)
2 teaspoons garlic powder
2 teaspoons powdered ginger
3 takeout packets soy sauce
At Home
Combine rice and mushrooms in a zip-lock bag. Place cashews, garlic, and ginger in a second zip-lock bag.
In Camp
Bring two cups of water to a boil. Chop onions and pepper. Add rice, mushrooms, and chicken to the pot and boil for two minutes, or until all water has been absorbed. Remove from heat and add onion, pepper, cashews, and spices. Stir in soy sauce. Serves three.
