Dough Boys, or, the dessert to end all desserts

Hello friends.

I’ve saved the best for last ūüôā¬†This is my last classic cottage recipe, we’ve done¬†Jam Cookies,¬†Monkey Bread,¬†Fresh Corn Bake¬†and now the¬†ultimate-¬†campfire baked Dough Boys.

Remember when I said s’mores where the second greatest food item to be cooked on a campfire? Well, this is the first.

This is the dessert to end all desserts because #1 the nostalgia factor for me if off the charts and #2 you cook it with sticks over a campfire. The primal, early human instinct buried inside you will love this, trust me. Along with your inner child ūüôā And of course the taste.

#3 ¬†Dough Boys are a simple dough ¬†baked until the outside of the dough becomes puffy and GBD (golden brown delicious) leaving the inside warm, soft, ¬†and sometimes a little gooey. Plus it picks up a hint of smokiness from the campfire. Think of a seriously awesome, campfire cooked biscuit that can be stuffed with a variety of compliments. You cannot replicate this in any other way, so don’t even think about it.

Build a campfire and let’s get started.

Start with around 2 cups of Bisquick dough in a large bowl. Drizzle in a few tablespoons of milk; fluff and stir with a fork. Repeat until the dough is thoroughly moistened but not overly wet. The dough will be somewhat sticky.

Then grab your cleaned and prepared cooking sticks.

These have been in our family being used for dough boys for forever. If you need to make them from scratch, find a stick at least 3 feet long and 1 inch in width. Peel the wood off the uppermost part of the stick, this is where you will put your dough.

Using your hands, grab about 1/3 cup dough and start molding the dough around the end of the stick. Don’t make it too think because remember, it will puff up while cooking. Pay attention to not make it to thin on the tip of the stick where it is more likely to burn.

It should look like this when done, now it’s ready to be baked.

Dough Boy, ready to start cooking

Find some nice, red hot coals. Stay away from direct flame.

Keep your eye out for the tell-tale GBD, it means it’s almost done. You can also test for doneness by gently trying to slide the dough ¬†boy off the stick, if you feel a lot of¬†resistance¬†it is still gooey inside and needs more cooking.

Rotate the stick (think rotisserie chicken-style) to achieve even cooking and maximum GBD

Perfect Doneness!

Gently pull it off the end of the stick.

Then you stuff it. Yup, with jam, fresh fruit, butter, heck I’d say even try some chocolate and bananas.

I prepared a ‘stuffings bar’ for these dough boys.

Butter cubes, fresh peaches, homemade blueberry jam, raspberry jam, and rhubarb compote (cooked in butter, cinnamon and brown sugar until soft)

The cottage traditionalist in me always goes with a strawberry or blueberry jam for fillings. This time I layered it, butter cube on the bottom, fresh peaches, butter (again I know) then blueberry jam.  The kids were big fans of the rhubarb plus butter.

And now for the finished product, a warm, self-contained edible dessert that was fun to make. Tasty, smokey and sweet. YUM ūüôā

Wrap in a paper towel and enjoy sitting around the campfire, where you can give unsolicited advice to others about how to cook their dough boys. Or just provide some color¬†commentary¬†on how your dough boy was the most epicly GBD you’ve ever made in you whole life. Or just be quiet and eat.

Dough Boys

  • Milk
  • Bisquick¬†
  • Campfire cooking sticks
  • Campfire
  • Fillings, such as fresh fruit or jam

Note: This whole recipe is guesstimated based off experience and how the dough looks and feels. In a large bowl add two cups of Bisquick. Drizzle several tablespoons on milk over the mix and stir with a fork. Repeat until the dough is moistened throughout but not soggy. The dough should be somewhat sticky.

Start with a large 1/3 cup dough and form it around the end of the cooking sticks. Mold the dough evenly and don’t make it too thick. Cook over hot coals for 10-15 minutes, rotating evenly until the dough boy is golden brown and can easily slide off the cooking stick. ¬†Stuff with your favorite fillings. ¬†Will make about 4 dough boys, but really depends on how much Bisquick you started with and how thick you pile it onto the cooking sticks.

Enjoy!

– Erin

Daily Question: Do you have any plans to do some campfire cooking this summer?

How to Make Strawberry Jam

So as part of my interest in urban homesteading, I like making my own jams and applesauce.

Yes I know I’m hardly being a champion of self-reliance by making jam, but I’m doing what I can!!

Homemade Strawberry Jam

The first time I made jam I went into it 100% obsessed with doing it all “right”. I bought two books, a stater canning set, jars etc. I actually read one of the books, Putting Food By, cover to cover. Yes, it was a little over the top.

But companies in the home presevering industry totally try to freak you out by making it seem like if you make one wrong move while canning you’re going to kill your entire family with¬†Botulinum toxin.¬† Ya, stressful right?

So now you know why I was a little… cautious.

Obviously, I learned to do something right, because my husband and I have successfully ate our way through strawberry and blueberry jam as well as applesauce without any trips to the ER.

So for those of you interested in trying your hand at canning  I put together this illustrated step by step guide to make the process less mysterious and scary!*

Start with some fresh picked berries

I use the recipe on the Sure-Jell box, it calls for 8 cups of berries. To make washing easier, fill up your (clean) sink with water and add in the berries. Run your hand lightly over the berries to swirl them around.

Now you need to hull all the berries at once. Grab a berry outta the water and using one hand, gently grasp the berry at the bottom. Using a paring knife in the other hand, insert the tip just under the green stem and twirl the berry to cut the stem out.

See!

Note in the background, I set out a bowl to hold the stems.

Lay out baking sheets covered in paper towel (probably need 3), lay the hulled berries on here so excess water will drip off.

Once you’ve cleaned all the berries, you need to clean out the sink and then wash your canning lids, jars and bands in warm soapy water. Drain the sink again, and re-fill it with hot water. The jars need to stay warm until you ladle the cooked jam into it.

Put the lids into a small pot of hot water on the stove on low heat. These also need to stay very warm until the jam is ladled into the jars.

Fill you canning pot with water and turn the heat to high, it’s so large it takes a while to boil. Also set a full teakettle over medium heat too, as the water from the canning pot boils out, you’ll need to replace it with almost boiling water from the kettle.

Clean your work surface and set out ALL THE UTENSILS you need. Cooking jam goes fast, and you need to have everything at your fingertips.

Extra large bowl, pectin, potato masher and tongs are essentials

Measure your sugar, mash your berries and your halfway there ūüôā

Cook berries, sugar and pectin together at a full rolling boil (one that doesn’t disappear when you stir it). Watch the berries, but also start setting up your jars.

Sweet bubbling goodness

Once the jam has cooked according to the recipe you’re using (about 10 minutes) ladle into jars, leave some room at the top for the air to expand while it cooks a second time in the canner.

Top the jars with lids, gently screw on the bands, and then get those bad boys in the canner. I use this nifty basket to hold the jars and it makes for easy lifting. Cook the jars in the canner for the amount of time specific in your recipe!!! Yes, this matters.

Once the jars have fully cooled and self sealed (you will hear a pop as the lids compress while the jars cool, that’s how you know its working!) you have beautiful jars of yummy, preservative free jam. Just fruit, sugar and some love. ūüôā

Enjoy!

-Erin

Daily Question: What fruit jam is your favorite?

*Note: I do recommend buying Ball’s Blue Book for more detailed recipes, or you can use the recipes on the Sure-Jell box.