Folks often ask us what we eat on the boat. Well, here is something that has been invented on this boat and is designed to be made on the top burner although it could be baked in an oven at 350 degrees if you have one.
A heat distributor protects pots on the top of the cooker from burning. You can get them at hardware/general stores, kitchen stores, and I find lots of them at the Salvation Army. They are what folks used to heat thick stews safely before micro wave ovens were invented.
- large well buttered pot with lid (Dutch oven type)
- heat distributor (ESSENTIAL if not using oven)
- 4 cups Bisquick
- 3 eggs
- some milk
- 2 apples unpeeled and cut up into small pieces
- lots and lots of cinnamon
- 1 cup mixed dry fruit - I use a mix of raisins, sultanas, lemon and orange peel
- 1 cup dark brown sugar.
Put the Bisquick and cinnamon into a bowl and mix well. Add the eggs and just enough milk to be able to stir it. Then add all the fruit and stir it in. It should be rather stiff.
Dump it into the greased large pot and put the lid on. Using the heat distributor (ESSENTIAL if not using an oven), put it on the smallest burner at low setting. Cook for one hour and then sprinkle the brown sugar on top, replace the lid, and cook for another 15 to 30 minutes making sure a tooth pick stuck in it comes out clean. This is good hot or cold but never sees the sunset on our boat. Usually made in cold weather with company over for hot tea or even white wine.
Love, Ann and Nev
© Anne and Neville Clement, 2004