Backcountry Buns

Noooo… it can’t be true. Yesterday was the warmest day of the year – and yesterday I saw leaves starting to turn yellow. Here we stand with one foot firmly in summer and the other on fall’s doorstep. What does it all mean?

Besides looking forward to Brooks-Range new lineup of warm layers coming out this fall, it’s time to cram in as many summer adventures as you can before the snow flies.

If all goes according to plan, I’m off this week to do a little volunteer trail work for a local park. Apparently a sow grizzly and her cub have taken up residence in the meadow near the backcountry cabin where we’ll be staying. Heads down packing on the pounds for hibernation, they shouldn’t be too interested in us, but we’ll still be making lots of noise and packing bear spray.

On the weekend, we’re taking friends for an overnight canoe trip. It’s a first for them and I’m planning hard to make sure that the experience is one they’ll want to repeat. Of course, that means good food! Canoe camping is really glamping – we rough it in style and even pack the oven.

The backcountry oven in action! (Photo: Megan Kopp)

Like the bears, we’ll have a few fresh berries, but we’ll also add a little yogurt and chase it all down with steaming hot cinnamon buns.

Yes, summer to fall really means getting outdoors and embracing your inner bruin!

Recipe for Backcountry Buns
2 cups flour, 4 Tbsp baking powder, ¼ cup butter, ¾ cup milk – mix together and pat out flat. Top with ½ cup brown sugar, ½ cup raisins, ½ cup pecans, ¼ cup shaved butter and 1 tsp cinnamon.  Roll and cut into 2-3”pieces. Set cut side down and bake in your backcountry oven until done (about 45 minutes).

Yummy! (Photo: Megan Kopp)

Enjoy every last bite of summer.

© 2011

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