Perhaps many of you have already learned the trick to baking with a single burner stove, but I have just discovered it (today) and I am posting it here for any of you who many not know how.

I just baked corn bread on a single burner stove using standard cook kit gear, here's how:

My cook kit comes with 4 pots and 4 lids that double as fry deep pans. Use the largest deep fry pan as the "stove" using a metal plate as a lid. Place several 1/2 " rocks in the bottom of the pan.
In a smaller fry pan, put in your baking batter with the recommended directions, or what ever you are baking and cover it with heavy aluminum foil. Place the smaller pan in the larger pan. Pour water in the larger pan to the point of it being 1/2 to 3/4 full of water and cover with the plate. Bring to a boil and boil the water until the product is done. My corn bread batter was a kind that you just add water and the recommended bake was 375 degrees for 30 minutes. I let it boil for about 45 minutes and it was done.

You have to cover the smaller pan w/foil so the moisture does not get to the baking product during cooking.

I hope this is new for someone, I'm sure excited about it.

I'll be looking at my Bugaboo cookset to see how it might work for me... kind of a free do it yourself BakePacker.

That's a cool trick! Let me get it straight though. Big pan, 1/2 full of rocks, smaller pan with biscuits in it (or whatever) cover small pan with heavy aluminum foil. put small pan in big pan. fill big pan 1/2 to 3/4 full of water. put metal plate on top of big pan. put on stove at full flame. Cool trick. I hope my cook kit is up to the challenge.

Your correct for the most part. You don't need it half full of rocks, just enough equal size rocks to keep the small pan suspended and level. MOST IMPORTANTLY: bring the water to a boil and keep it at a boil, NOT on full blast! You just need to maintain a boil. One last point. you want enough water so you dont run out but not so much that it boils over. You can try this at home on your stove top, getting water to a boil at home is no different than out in the bush. Let me know how it goes.

The boiling method is good, but the product will not have a crust. Biscuits, for instance, will be like biscuit insides without the crunchy outsides. Here are a couple other ways to bake with your cook kit to get that crunchy outside.

First of all, if you want to make biscuits, the easiest way is plain ol’ flip baking. In essence, it is the same as making a pancake only you start with dough rather than batter. Merely oil your fry pan, place the dough inside, and flip carefully when it is done on one side. Cook until both sides are toasty and the middle is not gooey. It works best if you cover the pan while cooking. I call these double bottom biscuits because you wind up with two bottoms and no top.

The other way you can use your cook kit is the twiggy fire. You need a pan and a tight fitting lid. Grease the pan and put you batter or dough in. Cover. You can use a stove if you can simmer it very low. Otherwise, use a fire that isn’t too hot and/or elevate the pot well above it (on a grate). With baking, bottom heat that is too hot is generally more of a problem than too cold.

For top heat, gather a pile of pencil-sized or smaller twigs and build a twiggy fire on the lid. Spread the fire out evenly on the lid, and feed it enough wood to keep it burning. It's almost impossible to generate too much heat on the lid. Total cooking time usually runs 30 to 40 minutes. After 20 to 30 minutes, or if you start to smell the rich aroma, carefully lift off the lid and check the progress, just to be safe. DON'T LIFT THE LID TOO OFTEN, or you will keep losing the heat needed to bake. When the dough is cooked, it has a firm crust and sounds hollow when you thump it.

Just for everyone's information, Bannock comes by his board name honestly. I have been fortunate to travel with him a couple of times and he indeed knows how to bake muffins, cakes, breads etc. in the wilderness with only a fire. He is by far the best back country baker I have travelled with.

If you ever get a chance to travel with Bannock or a good wilderenss baker consider yourself honored. I will someday get better at my back country baking. For now I am glad to have Bannock to travel with!!!

Thanks for the goodies Bannock!!

Amen, Bogs !

I second the vote of confidence in Bannock's baking wizardry.

And Bannock, I'll gather firewood for you any day!

MMMMMMMM......

HP

The baking system I used last Sept. on a solo trip, large sierra cup with the handle cut off, nested in the rim of my smallest pot.
Made a flaky biscuit with a brown crust, turned the biscuit over 1/2 way thru cooking. butthead

So Bannock,
Do you think I could pull off the perfect Biscuit if I began by pan frying to develop a crust, then finish cooking with the boiling method? That twiggy method seems like too much puttsing around for my liking. It is a cool idea however.

Finally found some time to try baking today, and it was a lot easier then I expected. I did it just like BR said, except there's a fire ban on, so I had to do it on the kitchen stove. I messsed up by, putting it on simmer from the start,but I finally figured out to set it on high, then go to simmer when it gets to a good boil. I also learned that brownies can look done outside and still be dough inside. but soome more time on the stove fixed that. Thanx a ton BR. I can't wait to pull this out of my sleeve the next time I go camping with my buddies.

I also just made an angelfood cake! I used the water only funfetti mix, and put it on the stove for about an hour. it turned out really good except that it doesn't have the brown crusty part on the outside. once again, Thnx BR!, awesome trick.