Food Needs (Serves 8 Scouts)
| 1-2 |
One-pound Loaf of Raisin, cinnamon
or Whiter Bread (about 24 slices) |
| 2 |
Cans of Pie Filling (Cherry and
blueberry do best) |
|
Butter or margarine |
|
Powdered sugar |
|
Water |
|
Equipment Needs
| 1 |
Stove or fire |
| 2 |
Frying griddle |
| 1 |
Spatula |
| 1 |
Knife for butter |
| 1 |
Can opener |
| 1 |
Tablespoon for pie filling |
| 1 |
Teaspoon to make glaze |
| 1 |
Roll of paper towels |
|
Instructions
| 1 |
Prepare the glaze by adding 2-3 tablespoons of water to paper cup,
slowly add powdered sugar while stirring until the glaze becomes thick
but still pourable. A little thicker than pancake syrup. |
| 2 |
Butter one side of bread slice and put on griddle; butter side down. |
| 3 |
Add 3-4 tablespoons of pie filling to the bread cooking on the griddle. |
| 4 |
Butter the other slice of bread and place on top of the pie filling;
butter side up. |
| 5 |
Cook until lightly browned; a.k.a. grilled cheese sandwich. |
| 6 |
Turn over and cook the other side the same way. |
| 7 |
When second side is done, remove from griddle, place on paper towel
or scout’s plate. |
| 8 |
Scout can spoon on glaze, if desired. |
|
Comments
| 1 |
No mess and little cleanup afterwards; so this is good breakfast to
break camp with or be served as a dessert. |
| 2 |
One option is to have each scout cook their own after “patrol cooks”
have gotten Steps1-4 completed. |
| 3 |
Typically, one to two servings per scout and leader is realistic expectation,
if a breakfast; but that can depend on age of the scouts, other breakfast
items being offered (e.g. oatmeal, banana, hot chocolate, etc). |
| 4 |
Typically, one servings per scout and leader is realistic expectation,
served as a dessert. |
|
Boy
Scout Troop 660