I am interested in setting up a section on my website purely for damper recipes.  Anyone interested in contributing.

WHATS YOUR FAVOURITE RECIPE? ? ? ?

Derek

Hi Derek

Thought this may help.

Old style Damper

3 cups S.R.Flour
1tsp Salt
2 tsps Sugar
1 tbls Butter
Approximately 1 cup of milk and water to mix.

Put dry ingredients in bowl. Rub in butter. Add liquid abit at a time until you have a moist but not wet dough.
Turn onto lightly floured board and gather into a ball. (Mound0
Place on tray in oven or camp oven and cook for 30 to 35 mins.
or until risen and golden brown.
Serve with golden syrup butter or jam.

Variation
Herbed damper.  Add 1tsp herbs-- Rosemary, chives, etc.
Sultana- add 1/2 cup sultanas, cinnamon and nutmeg.
Savoury-- Add 1/4 cup chopped red and green capsicum, pepper to taste, finely grated onion and chopped bacon.

Hope this is of use.

Ronnie h

Has anyone any damper recipes for a 2quart camp oven, cooking over a gas burner? Only two of us camping at any one time so no need for a big oven.

Kat

Hi all have been using camp ovens since i WAS ABOUT 16 generally as a drover after I left school and was given this recipe by an old bloke who would have been in his 80s in the early 1960's so rather than see the recipe disappear I thought that I would share it with you. This damper is the best I have ever eaten and provides a great plain damper to replace bread and as in all damper mix's you can add whatever extra fillings you wish but is great on its own:

4 cups or (2 sifters) self raising flour silfters were used to eliminate weevils
3 tablespoons Sunshine milk powder
2 teaspoons baking powder
good pinch salt
tepid (warm) water to mix to a dough
mix dry ingrediants in a dish or bowl then make a hollow in the centre of the mix and slowly add the water while mixing knead into a ball until the dough feels slightly rubbery then place in the centre of a hot camp oven and bake for 30 min in a hot camp oven.
Remove and enjoy hot or cold
I have always found this damper to be very popular and there is never any left over.

Regards Kel

Post # 3
Well done Kel
We need all the Info for future generations. Sunshine milk do they still make that s..t
I gave up drinking that forty od years ago, black tea for me.

Muzz

Most damper recipes are pretty much the same, I won a cooking comp with this one two weeks ago against a lot of cooks many who used beer instead of water, the judging criteria was: Taste, texture and appearance.
4 cups SR flour
2 tablespoon full cream powdered milk
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt.
I often add dried tomatoes to the mix with olives on top for a savoury damper or sultanas after soaking them in port for something a bit special.
Mix dry ingredients together and aerate by passing thru a sifter. Add warm water slowly while mixing with a broad bladed knife until it is moist but stiff. Don't overdo the mixing, you'll kill it !
Sprinkle PLAIN flour into your warmed oven, also cover mixture with plain flour, this will give it a nice golden crust, place into oven and bake for about 30 minutes.
Terrific with Cocky's Joy when warm or toast the next day.    pd

PD Said this
"I often add sultanas after soaking them in port"

The Soot does not believe that Poddy would waste the Old Tawney on dead grapes, I recon  you drink the marinade after sucking the juice from the sultanas.

Reminds me of a Babbler we had, who would add any flies he could catch to the scones then call them Raisin  Scones
Kev

Wow, thats a term I haven't heard for a long time Sooty ~ Babbler


Derek

Hey Soot
if you get the flies to flap hard enough do they become raising scones

You will have to ask the cook Furph

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[smiley=bump.gif]

Some of these old posts just need a bump every now and then as they can get forgotten.

Any more recipes to add to these????

yep.... the coconut one Rufzgutz posted a while back. We still make it quite regularly   ;D

http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1352031198/0


Abbreviated

2 cups Self Raising flour
1 cup milk
1 cup coconut
2 Tsp sugar

Mix using a knife,  bake at 180C for 30 minutes.

Here is a basic damper that I grew up with.

Best,
Duncan
-----------------------------

Whatever Bread

1 cup water warmed
4 cups milk warmed
4 mms yeast
1 cup dried milk dried
1/4 cup honey, or sugar, white or brown
1 tbs salt
2/3 cup oil or 1 cube margarine
5 cups whole wheat flour, can replace 1 cup with 1 cup rye flour
10 cups white flour

Optional: raisins, nuts, or chunks of a hard cheese

Mix water and yeast and a little sugar and let proof. Add rest of ingredients except white flour and mix well. Then add white flour to make a stiff dough and knead well. If in a hurry make into loaves (4) and let rise 1 hour and bake. If not, then let rise once, punch down and form into loaves and let rise 20 minutes second time. This gives a finer texture.

Bake @ 375F (190C) degrees for 35-40 minutes or until internal temp is 190F (88C) deg.

Variations:

Hamburger buns: roll to 1/4 inch thick and cut with a no. 2 can as a cutter. Let rise and bake for 20 minutes. Note: internal temperature measurement is not valid here. The dough for one loaf makes nine buns which nicely fit on a cookie sheet.

If all white flour is used it makes 5 loaves of bread. This recipe easily allows flour substitutions and added items as for example raisins.

Kat wrote on Nov 4^th, 2007 at 12:26pm:

Has anyone any damper recipes for a 2quart camp oven, cooking over a gas burner? Only two of us camping at any one time so no need for a big oven. Kat

Suggest you refer to the  Breads, Dampers, Muffins, Slices & Biscuits thread:

http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?board=rec6

Hope that helps.

KD

Here's a savoury damper recipe that I (an absolute beginner) managed to make perfectly. Next time I make it I'l try to gab a pic of it before it's all gone!

3 cups of S/R flour
Pinch Salt
80 grams butter (chilled and cubed)
185 mls beer
1 cup grated cheese
100 grams diced bacon
5 chopped shallots

Preheat camp oven. Combine flour and salt in a bowl, use fingertips to rub in butter until mixture resembles breadcrumbs.
Add the beer and use a butter knife in a cutting motion to mix until mixture just comes together, add extra beer if mixture is too dry. Use hands to bring mixture together, add bacon, cheese and shallots.
Turn dough onto a slightly floured surface and knead for two minutes or until smooth.
Shape into an 18cm dic and place on foil. Use sharp knife dipped in flour to mark 8 wedges on top.
Dust with a little flour and bake in camp oven on a trivet for 30 minutes.

Suggest you refer to the  Breads, Dampers, Muffins, Slices & Biscuits thread:

http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?board=rec6



KD

Chop up some sun dried tomatoes and olives and add this to your damper mix. Tastes brilliant when cooked, just add some butter and its brilliant!

Good to see some old posts popping up  [smiley=chef.gif]

Sundried tommies and olives were also in Poddy Dodgers recipes  :)

And any thread with Furphyslingers posts is worth a read  :)

I have the simplest recipe ever. A can of coconut milk, SR flour, just enough to get the mix right and some sultanas or dried prunes. I never measure just go by eye, the coconut milk gives it a wicked taste and is easy to cart through the bush in cans. Sometimes I add a bit of Milo if I'm feeling fancy  ;D