Menu Makeover

8:30 a.m. 1 p.m. 6:30 p.m. These times, give or take 30 minutes depending on your camp schedule, are some of the most important hours in a camper’s day.

Snack time! Photo courtesy of Kanakuk Kamps

Apart from swimming, hiking, and sporting, eating (and snacking) reigns supreme at camp. And like guests attending a wedding, campers remember the food–whether they loved it or, well, pushed it around their plate with a fork and made faces.

Together with Web Editor Ann Norman, I went on an electronic quest garnering revered recipes from camps and affiliate groups across our readership. We posted our call-out to Facebook, Twitter, and our magazine website––and the response was appetizing to users.

Everyone loves to test a new recipe, so take a look at these tried-and-true favorites, and maybe they’ll become a staple at your camp too. Didn’t have a chance to contribute? Email the details to and watch for your recipe online and in a future publication. Enjoy, and don’t forget to add an extra cup of TLC!

The Kanakuk Coffee Cake is a tradition at camp, only served on Sunday mornings with the delicious smells wafting from the kitchen, says Nicole Foo. The treat is enjoyed by more than 8,000 campers each summer.

“Campers and former campers dream about, tweet about, and crave this treat year-round,” Foo says.

Kanakuk Coffee Cake

Topping (prepare day ahead and refrigerate):

¾ cup brown sugar

1/3 cup flour

1 tbsp. cinnamon

2 oz. butter


Combine brown sugar, flour, and cinnamon, and mix well. Cut butter into small pieces and work into dry ingredients with hands. Refrigerate overnight.


3 cups flour

1 1/2 cup sugar

2 1/2 tbsp. baking powder

1 1/2 tsp. salt

2 eggs

1 tsp. vanilla

1/3 cup margarine

1/3 cups water

2 cup evaporated milk

In medium bowl combine flour, sugar, baking powder, and salt, and mix well. Set aside. (Note: Dry ingredients may be mixed the day before, covered, and left at room temperature.)

Spray 9×13-inch pan with pan spray.

Beat eggs in a large mixing bowl until fluffy. Add vanilla and evaporated milk. Combine margarine with water, then pour slowly into batter and mix on low speed. Turn mixer off. Add small amount of dry ingredients and turn mixer on low to combine. Mix well. Scrape bowl and repeat until all dry ingredients have been incorporated. Beat until batter is smooth.

Pour batter into prepared pan. Sprinkle topping (prepared before) on top of cake batter, covering well. Place in oven and bake at 350 degrees for 30 minutes. Cool and cut into 3×6-inch pieces to serve. Enjoy and reminisce on your favorite “Kamp” memories.

Load up the dutch oven for yummy dinners and desserts!

Foo also sent some “love” our way, as in this recipe for Frito Love:

2 lbs. ground turkey

1 medium onion, coarsely chopped

3 cups tomato sauce

2 tbsp. chili seasoning

1 lb. dry macaroni noodles

Topping ingredients:

½ lb. shredded cheddar

8 oz. sliced black olives

2/3 head of iceberg lettuce, chopped

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