Whomps!

Scouter Malcolm was looking over my shoulder and said that you need a real kitchen for all these recipes.  Ha ha!  No you don't!  And to prove it, I give you doughnuts cooked over a fire!   Keep in mind, this is deep frying… you will need some equipment to do this safely:

• A tight fitting lid for your camp oven in case of oil fires
• a cooking thermometer to monitor the heat of the oil. 
• spider or mesh scoop
• heavy duty oven mitts to remove the camp oven from the fire when you are done - we use leather gloves by Camp Chef… you can see them on the bench.  

Sea Venturer "Not So Adventurous Journey" Camp 2016 - Scouter Dawn making Whomps! for the hungry Vents

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Whomps!
based on "The Scout's Outdoor Cookbook" by Christine and Tim Conners

• 1 tube refrigerated biscuit dough (or many more if you are feeding Venturers)
• canola oil
• 1 cup sugar
• 2 tbsp cinnamon

- Place canola oil in a camp oven (cast iron pot with 3 little legs) and place over the coals of your campfire until the oil reaches 350F.  Use a cooking thermometer, don't guess!  If the oil becomes too hot, scrape out some coals from under the camp oven, or slowly add cold oil to bring down the temperature.
- While the oil is heating, whomp open the biscuit dough, (yes, you can really hear "whomp" when the cylinder opens) separate the biscuits and place on a clean cutting board.  Using a pop bottle lid or shot glass, punch out the centre of the biscuits  so that you have doughnuts and doughnut holes
- Start by placing the doughnut holes in the hot oil.  Be careful not to splatter.  
- Once the doughnut holes are golden brown, remove from the hot oil and place in a paper towel lined bowl.  
- Transfer doughnut holes to a bowl of cinnamon sugar, and toss to coat.  Serve to hungry Sea Ventures and their friends
-  Repeat with remaining doughnut rounds.

September 2016 - Canoeing with our friends from 59th Greenfield Venturer Company at Bonnie Lake Scout Camp