the farm

NELSON ADVENTURES

the farm

CHESUNCOOKIES

High Adventure

1 ¼ lbs margarine or butter

4 C sugar

2/3 C Karo syrup

2/3 C honey

2 tsp maple flavoring

Cream together.  While mixing add

            1 ½ C ground nuts

            19 C oatmeal

Spread in a large sheet pan, 18” x 26”.  Press it down into the pan.  Bake at 350 degrees for 25 minutes or until a golden brown.  As soon as the bread has been taken from the oven, use a spatula to press it down.  This presses the bread together to keep it from crumbling.  Cut while still warm.

For home-size preparation, cut this recipe at least in half.

The above recipe is from the Opik High Adventure Base for the BSA (Boy Scouts of America)

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FRIED DOUGH

UTENSILS

Large fry pan and cover

Large glass/plastic measuring cup

Tongs

Rolling pin

Strainer

Large board

Brown tray

Paper towels

2 Cups oil

Use prepared cool rise bread dough

1. Heat oil in fry pan over medium high heat until hot (about 5 minutes.  While oil heats:

2. Roll bread dough to ¼ inch thick, cut into rectangles about 6 inches long by 3 inches wide.

3. Place a small piece of dough in the hot oil as a test piece.  Fry until golden color.

4. When test piece is done – remove to tray and add two dough pieces to hot oil, fry until golden color (about 2 minutes).  Turn dough using tongs.  Drain on paper towels.

5. Serve with butter, cinnamon, sugar, maple syrup or honey.

6. Turn burner off.  Remove pan to another burner very SLOWLY and CAREFULLY.

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BREAD DOUGH COOL RISE METHOD

Utensils

Ingredients

1 pkg yeast

2 TB butter margarine

3C flour (measure onto a piece of waxed paper on a brown tray)

2 T sugar

1 ½ ts salt

1 C hot water

DIRECTIONS

1. Combine 1 Cup of the flour, yeast, sugar and salt in large bowl

2. Add butter and hot water

3. Beat with electric mixer (med speed) 2 minutes

4. Add ½ C more flour, beat (high speed) 1 minutes

5. Remove from mixer

6. Gradually stir in remaining flour ( 1 ½ Cups)

7. Place dough on floured board

8. Kneed 10 minutes (gently at first)\When dough is smooth and elastic place in oiled plastic bag or in oiled bowl.  Cover

9. Refrigerate until ready to use.

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