Trail baking

I keep looking for a better way to bake in camp; sure would enjoy some biscuits. I’ve been chasing ideas and swapping suggestions with the guys at Whiteblaze. I ran across this idea on the Louisiana Hiking Club newsletter. Karla bakes trail goodies in a pan of non- stick aluminum foil crimped to the rim of her cook- pot, and suspended over boiling water. Aha! That would avoid direct steam contact! Lacking her non- stick foil, I greased a sheet of the regular stuff. I found it easier to form the pan by mash- fitting it to the interior of my solo pot/cup. Slipped the foil out, added a layer of water to the pot, floated the foil “pan”, and rolled foil ends over the pot- rim at that level. This worked for my camp- cup and my Ti bowl… one size fits all. Covered with lid or sheet of foil, I simmered single servings of biscuit dough and pancake batter for 15 min. Crusts were tender and did not brown, but the products were acceptable. Now I have an excuse for some field- testing.