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Tuesday, August 23, 2016

Easy as Pie

Janet Groene's 
Crustless Custard Pie

    You want pie. Your doctor says you shouldn't have pie. Besides, it's a lot of work to make pie crust. Try this yummy,  lard-free custard pie instead and be amazed at the way it makes its own crust as it bakes. If you're trying to cut down, substitute low-fat or no-fat milk and use only half the butter.

4 eggs
2 cups half and half
1 1/2 cups sugar
1 teaspoon vanilla
1 stick butter, melted 
1/2 cup self-rising flour

    Set the oven to 350 degrees and butter two, nine-inch pie plates or one, deep-dish 10-inch pie plate. In a bowl whisk eggs, half and half, sugar and vanilla until light. Stir in melted butter and self-rising flour. Pour into pie plates and bake about 35 minutes (longer if it's just one pie)  or until "set" and golden brown. Serves 8. 

     Cook's note: to make coconut custard pie, sprinkle in 1/2 cup shredded coconut before baking. 

See more of Janet Groene's RV-ready recipes at

Wednesday, August 17, 2016

Heavenly Biscuits, Devlishly Easy

Janet Groene’s
Angel Biscuits
    This classic recipe deserves to be revived often, especially for RV cooks who love to serve great meals while taking shortcuts. Make one batch of dough, then bring out pillowy, homemade biscuits every morning. The secret is a hybrid recipe that uses both baking powder and yeast.
    Yeast is killed by high temperatures but it loves warmth. Melt the butter and cool it until it’s warm but still liquid. To cut out biscuits, I  put dough on paper toweling sprinkled with a little flour.

1 packet yeast
2 tablespoons warm water (not too hot)
1 ½ sticks butter, melted
2 cups milk
2 tablespoons vinegar
5 cups self-rising flour
½ cup sugar
    In a bowl, sprinkle yeast over warm water. Melt butter and set aside to cool. Stir vinegar into milk and set it aside to  clabber. Gradually mix ingredients together to form a thick dough. Take out some now or refrigerate, loosely covered, up to a week. 
    To proceed, form dough into as many biscuits as you like. Let stand for up to an hour (lighter)  or bake at once (heavier)  at 425 degrees until golden brown. Makes 20 biscuits. 

See Janet Groene’s latest book, a guide to provisioning the pantry for camping,  boondocking or emergencies, at

Thursday, August 11, 2016

Hot to Go

Janet Groene’s
Hot Dates
    This recipe combines two classic recipes, stuffed dates and cheese wafers. Voila! It’s  a savory  finger food to serve at campground  potlucks or as a snack around the campfire. You’ll know by the feel of it when the dough is about right. It takes time to make them one at a time, a good activity for a rainy day. If you don’t want to bake them right away, cover and refrigerate. 

1 package whole, pitted dates
16-ounce package whole natural almonds
2 sticks butter
2 ½ to 3 cups flour
1/4  teaspoon cayenne pepper
8-ounce package grated sharp Cheddar cheese

    Set the oven to 325 degrees. You may not need all the dates or almonds. Stuff an almond in each date. Set aside.  Cut butter into 2 ½ cups flour and the cayenne until mealy. Fold in cheese. Fold in more flour if needed. Using your hands, take about 1/4 cup of dough and form it around a stuffed date. Press tightly to seal.  Arrange on a greased or lined baking sheet and bake until golden brown. Makes about 24 but amounts vary. 

See more of Janet Groene's RV-ready recipes at
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