Backpacking
Peach Cobbler
Jack Kelly - Troop 722 - Phoenix, Az.

Will feed one scout or two adults

Ingredients

1 can DelMonte diced peaches 4 1/2 oz., pop open can
1 cup Duncan Hines moist deluxe yellow cake mix (carry this in a plastic baggie)
2 tablespoons dark brown sugar (this and the morsels can be carried in a plastic baggie)
20 pieces Nestle butterscotch morsels
2 tablespoons water
1 regular size Reynolds oven cooking bag (this will save any clean up)

Equipment Needed

Cooking kit (1 quart pot with cover, 1/2 quart pot with cover, 1 drinking cup)
Backpacking cooking stove
Isobutane fuel

Instructions

1. Cut Reynolds regular size oven cooking bag to half its size so that it will fit in the cooking pot easier.

2. Pop open the 4 1/2 oz. diced peach can. Pour peaches into oven cooking bag.

3. Put about 1 inch of water in the bottom of the 1 quart cooking pot. (use finger to measure)

4. Put three rocks in the bottom of this cooking pot. (to hold second pot off the bottom of the 1 quart pot)

5. Put the peaches and the oven cooking bag in the 1/2 quart cooking pot.

6. Put 1 cup cake mix and 2 tablespoons water in drinking cup. Mix well.

7. Pour this cake mix into the cooking bag on top of the diced peaches.

8. Put 2 tablespoons of dark brown sugar on top of the cake mix.

9. Put 20 pieces of butterscotch morsels on top of the brown sugar.

10. Cover this 1/2 quart cooking pot with its cover.

11. Put the 1/2 quart cooking pot inside the 1 quart cooking pot with the 1 inch of water in the bottom.

12. Cover the 1 quart cooking pot with its cover.

13. Cook for 30 minutes. Low heat on the cooking stove. Steam cooking