Enriched with eggs, these pop-in-your mouth cookies make a delicious breakfast on the go. They’re also a dessert everyone loves. Mother made them to look like strawberries but you can just whip them up in the campground and form into walnut-size balls.
To make strawberries, roll balls in red sugar, shape like strawberries and use a dab of green trimming frosting to add leaves. Add fruit and a hot beverage and this breakfast serves four.
½ cup brown sugar, packed
1 cup chopped, pitted dates
1 cup chopped nuts
1 teaspoon vanilla
2 cups crisp rice cereal
In a cold saucepan beat the eggs with a fork until frothy, then stir in the sugar and dates. Stir over medium flame until the mixture is thick and pulls away from sides of the pan. Remove from heat and stir in the nuts and vanilla, then fold in the cereal. Mixture will be very stiff.
As soon as it’s cool enough to handle, use buttered hands to form into balls. Set aside to cool completely. They good as is or, while they’re still sticky, roll in coconut, chocolate jimmies, colored sugar or finely chopped nuts.
Cook’s note: these aren’t messy to make in camp if you don disposable plastic gloves and rub them with butter before shaping the cookies. When done, peel off gloves and discard.
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