Triple Berry Cobler

Cobbler Crust

1-cup flour

1-cup sugar

1-teaspoon baking powder

1/2-teaspoon salt

1 egg

1 stick butter

Mix the above ingredients together.

Beat 1 egg and add to the flour mixture. Sprinkle on fruit filling and then pour

1 cube melted butter over the top.

Bake 1 hour at 350 degrees.

Great over apricots, apple pie filling, blackberries, cherries, or your favorite fruits.

When you have a big crowd to feed, there is nothing like a big delicious batch of brownies to save the day and make everyone excited!

Brownies

1 cup butter

1/2 cup cocoa

2 cups sugar

4 eggs

1 1/2 cups flour

2 tsp. vanilla

1 # bag miniature marshmallows

Cream the butter, cocoa and sugar. Add the eggs one at a time and beat to blend. Gradually add the flour. Add the vanilla and mix well. Bake in a greased and floured 9x13 pan at 350 degrees for 25 minutes. Sprinkle with mini marshmallows as soon as you remove the pan from the oven. Return the pan with the marshmallow to the oven for about 5 minutes until they are puffed up and golden brown. Cool for 1 hour. Then frost.

Frosting:

1/2 cup butter

1 2/3 cups powdered sugar

1/3 cup cocoa

1/3 cup evaporated canned milk

Mix the ingredients until smooth. Frost after the brownies have cooled for 1 hour. Let brownies set in the refrigerator for at least 1 day before cutting and serving.

Fruit Cobler ala Mountain Style

At home, package in one ziplock bag:

1 tbsp. instant tapioca, 2 tbsp. powdered milk, 1 tbsp. brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/2 cup dried apples, 2 tbsp. dried cranberries.

In a second bag:
1/2 cup granola, 2 tbsp. chopped nuts, or 1/2 cup crushed cookie crumbs.

In camp:
Put fruit mix in pot, add water to cover, and bring to boil; cook 1-2 minutes. Cover and allow to rehydrated for 20 minutes. Sprinkle with crumb topping, cover, and let stand 5 minutes.

Of course, the ice cream is purely optional!