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====Mountain muffins* ====

• Jiffy Biscuit Mix
• Water

Here's one I discovered this weekend, after my kids ate everything the night before, leaving nothign but a box of Jiffy Biscuit Mix:

Heat a frying pan and lots of oil.

Take about a cup of Jiffy Mix, use a fork to break up any chunks, add enough water to make a stiff dough. When the dough comes cleanly off the bowl you are using, it's just right. You can do this with a fork; no need to knead with your fingers.

Drop tablespoon sized lumps on a hot pan. Fry until you can easily slide around and they don't stick together. Sprinkle top with oil; turn and cook until done. Surprisingly good.

====Pan fried bread 1 - Paratha* ====

Here's a recipe I've found that should be adaptable to travel and backpacking. Haven't tried it yet, but I might real soon. Also seems like you could vary the spices and veggies in it and have lots of variety.

• Ingredients:
• 1 1/2 c Whole wheat flour
• 1/2 c Oat bran
• 1 ts Garlic, minced (can get dried)
• 1 ts Ginger, minced (can get dried)
• 1 ts Green chili, seeded and minced (should be able to get this dried)
• 1/4 c Cilantro, minced (same)
• 1/4 ts Salt (optional)
• 1/4 ts Turmeric
• 1 ts Ground cumin
• 6 ts Canola oil (carry that anyway, for pancakes)
• water

Instructions:

1. Preheat a griddle.
2. In a large bowl, mix flour, oat bran, garlic, ginger, green chili, cilantro, salt, turmeric, and cumin.
3. Make a well in the center, add 2 teaspoons oil and make a crumbly mixture with fingertips.
4. Gradually add water (a shade under 3/4 cup) and make a pliable dough; knead until smooth.
5. Divide dough into 8 equal portions and shape into balls. Flatten slightly and roll out into 5-inch (13 cm) flat rounds, lightly dusting with flour as necessary.
6. Cook each round on the preheated griddle, top side first for 15 seconds. Turn over and cook for about 45 seconds.
7. Place on a plate and smear each side with 1/4 tsp of oil.
8. Cook remaining rounds as above and stack on the plate. Keep covered until ready to "fry".
9. Heat a nonstick skillet and "dry fry" the rounds, one at a time, for 20 to 30 seconds on each side.

Stack the Paratha on a plate and cover until ready to serve. Serve with pickles, chutneys and raita of your choice and/or a cup of hot tea or nonfat milk. Makes 8 Paratha.

====Pan fried bread 2 - Bannock Bread* ====

Lots of leeway in this recipe. Use your imagination with it. It can't be hurt==== LOL (unless you try and add chocolate chips! ech.!) ====

   * Flour
   * Baking Powder
   * Water
   * Salt
   * Lard or fat

As to how much of each? I haven't a clue. I usually try about what I assume would be:

• 3 cups of flour
• tsp baking powder
• pinch of salt
• enough water to mix into a paste like dough

Lard fry it. Use a lot. 1/4" in bottom of fry pan and add more later if needed.

Put it in the pan of hot grease and cook away==== You can put it in as one piece, or shape it into "buns". ====

I like to put in cheese chunks (small). Or cinnamon and raisins. Or wild blueberries. I also like it with lots of sugar sometimes (if I'm craving sweets in the bush). If I have butter, I love to eat it hot and dripping in butter or even syrup. Or just dipped into melted moose fat.

I usually fry it in a fry pan. One side at a time, slowly, if you have it leaned into the fire. Or, if you've lost the fry pan in the creek, make the dough thicker and wrap it around a green willow branch to cook over the coals.

Sometimes I bake it too. Grease bottom and sides of a bread pan, and place in oven. What temp? I've no idea. I'd guess not too hot though, cause it is thick and takes time for the middle to get done right. Can also wrap in tin-foil and bake like that. In order not to burn it this way though, I usually put it UNDER the coals, deep in the ashes or if it's a new fire, under the dirt. Slow and cooler is the ticket here.

Oh==== And if you are making a big pot of stew to last a day or so? Dump in a couple of pieces of bannock (as if you were making a bun) and it can be called a dumplin. Good stuff! ====

====Chapati* ====

   * 2 Cups whole wheat flour
   * 2 Tbsp rice flour

Combine and sift flours. Add enough water to make a stiff dough and set aside one hour. Knead with a little water until soft. Divide into small balls. Roll very thin, 4-6" in diameter. Cook on lightly oiled griddle until half done on one side. Turn an cook other side until brown spots appear. Throw over hot coals with first side down until chapati puffs up.

====Pan Fried Bread no. 3* ====

• per 1 cup bisquick mix per meal.
• dry egg powder to taste (generally about 1 tablespoon)
• dry milk powder, also to taste (about 1/4 cup)

use in the skillet where one prepared one's fish or brisket, or bacon, stir with a fork and add enough water to make a thick pancake mixture, cover with a square of aluminum foil (reusable), if you have some cheese, grate a few scrapes off the edge onto the pancake, and let sit in the coals for about ten minutes.

You can skip the egg and the milk if you like. Generally the drippings have all the salt and pepper you need for flavor, although you can add bits of dried herbs or spices as needed.

Once baked, divide and serve amongst the campers. If only one, use half as much, and save some for breakfast.

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