Recipes are never carved in stone. Everybody changes it just a bit to conform to his or her own
needs and tastes. This is my slightly modified version of a recipe I found in the Naturist Paddler,
which is the Newsletter of the Paddling Bares Canoe Club. They got it from John "P", who modified a
version of it he found in the excellent cookbook, Joy of Cooking, and in another cookbook, with
some minor differences. He combined elements from both and adjusted it to work well cooked in an
Outback Oven over a camp stove, hence, the reference to the film can. I changed it to eliminate the
milk, in favor of Powdered milk, so it could be more easily made on extended canoe trips. This
recipe, in its original form, as Sally herself baked it, called for yeast, but more modern versions
substitute baking powder.

2 cups all-purpose flour
1/2 tsp. salt
1/2 cup sugar
Combine dry ingredients at home and put in zipper-top bag
2 1/2-tsp. baking powder in a film can and drop it into the plastic bag
1/2 cup shortening
3 eggs or equivalent reconstituted from powdered form
7 fl.oz water
1/3 cup Nonfat Dry Milk

Preparation

If you're using fresh eggs out of a cooler, let them warm up before using. Beat the eggs. Combine
all the liquid ingredients. It's easiest to add the shortening if you melt it first, but let it
cool to lukewarm before adding the eggs. Add the baking powder to the flour and sugar, then add the
liquid in thirds, stirring thoroughly between batches. A large mixing bowl is handy, but it can
also be mixed in a gallon sized plastic bag. The pan should be greased, but if you mix it in the
Teflon-lined Outback Oven you can skip this step. Bake at 425 degrees for 30 to 45 minutes, or
until a toothpick can be stuck into the batter and emerge clean. The right temperature in an
Outback Oven is on the high side of "Bake". Allow to cool before devouring. Makes enough for up to
8 to snack on.

 This recipe is compliments of www.constancelink.com