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Tuesday, March 24, 2015

Wow 'Em With This Pie

Janet Groene’s 
Mystery Pie

    Not exactly a custard pie, not quite a fruit pie, yet it’s totally delicious, sweet and buttery. It’s rich, so cut small wedges. When you bring liquid eggs or egg substitute on camping trips you don’t have to wash an extra bowl for recipes that call for beaten eggs.

9-inch unbaked pastry pie shell
1 stick butter
2/3 cup sugar or equivalent
1 tablespoon vinegar
2/3 cup liquid eggs or 2 large, beaten eggs
½ cup each shredded coconut and chopped nuts
½ cup raisins or other dried fruit bits
Large apple, peeled and chopped

Set the oven to 350 degrees. Prepare the pie shell.  Let butter soften to “room” temperature. Cream butter and sugar well, then stir in vinegar and eggs. Fold in remaining ingredients and put mixture in the pie shell. Bake 35 to 40 minutes or until filling is set and pie crust golden. Serves 8.

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

Tuesday, March 17, 2015

You Won't Toss These Cookies

Janet Groene's
Kettle Cookies
    Many recipes are floating around for nutrition-packed cookies that can be eaten as a meal at the wheel, on the trail or otherwise on the fly. This one is mixed in a very different way, leaving you with one cookpot to wash–plus the cookie sheets. To cut down even more on dishwashing use parchment, nonstick foil or disposable cookie sheets.

1 cup whole wheat flour
2 cups  minute oats (not instant, not steel cut)
½ cup all-purpose flour
1 ½ cups white or brown sugar or equivalent
1 teaspoon apple pie spice or pumpkin pie spice

2 sticks butter
1/3 cup honey, cane syrup or sorghum syrup
1/3 cup very hot water
1 teaspoon baking soda

2 cups shredded coconut
1 cup coarsely chopped nuts
½ cup raisins
½ cup sunflower “nuts”

1.  Set the oven to 350 degrees and prepare baking sheet(s). Dump flour, oats, sugar and spice into a clean bag and jostle to mix. Set aside.
2. Melt butter and honey together in a large pan. Stir baking soda and hot water together and stir into the butter mixture. It will foam up.
3. Add the flour mixture to the pot, mix thoroughly, then fold in remaining ingredients to form a very thick dough.
4. Using a self-releasing ice cream scoop or wet hands, form patties using about 1/4 cup dough for each. Bake 15 to 17 minutes or until cookies are toasty brown around the edges. Let cool on the baking pans. Then wrap each individually for the road. Makes about 30 large cookies. Try them for breakfast.

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

Tuesday, March 10, 2015

Boasting About Roasting

Janet Groene's
Italian Bread Salad with Roasted Vegetables

     It's a classic idea in many Italian salad recipes to add chunks of bread at the last minute to soak up just enough of the flavor of the dressing.  This versatile, healthful treat can be served hot, warm or at “room” temperature.  Toss the vegetables with the dressing while they’re hot so they drink in flavor. Just don’t add the croutons until the last minute. Then toss them enough to be still crisp but also coated with this wonderful tarragon dressing. 
     Roasting brings out the sweetness of the vegetables. They can be done in the oven or over the grill in a grill basket.
Small/medium cauliflower, cut in  bite size
1-pound bag of carrots
6 small or pearl onions, peeled and cut in half
1/3 cup olive oil
Salt, pepper
½ cup olive oil
1/4 cup vinegar (preferable red wine vinegar)
1 teaspoon garlic powder
Pinch salt, pepper
1 1/2 tablespoons dried tarragon
1 cup (or more to taste) large, croutons

    Set the oven to 425 degrees and oil a large, flat pan. Cut up the cauliflower. Cut carrots in half lengthwise, then in one-inch chunks. Peel onions and cut in half.  In a large bowl, sprinkle vegetables with salt and pepper and toss well with olive oil. Spread in the pan and roast about 25 minutes, stirring after 10 minutes, until vegetables are crisp-tender.
    Whisk ½ cup olive oil with the vinegar, garlic powder, salt, pepper and tarragon. Return vegetables to the bowl and toss with the dressing and croutons. Serve at once,  as is or on a bed of shredded lettuce. Serves 4 to 6. 

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