Sourdough Desserts

The whole concept of a "dessert" has increased pleasure while in the woods. Many factors come together to help transcend what would be a typical dessert in any domestic environment, into a rapturous experience while in the woods. This happens because of an earned hunger from physical exertion, gratification from the dish's preparation, and having a sweet tooth. Everyone has a sweet tooth, regardless of how successfully they disguise it. It is quite a natural tendency and sheer bliss to feed one's appetite for sweets while sitting within a campfire's hypnotic glow. Have you ever met anyone who would naturally prefer ginseng root tea over chocolate milk, broccoli over strawberries, a "guru-chew" over candy bars, puffed rice patties over freshly baked chocolate chip cookies? I seriously doubt it.

When in the backcountry few things instigate selfish behavior amongst campers like dessert time. "Are you gonna eat that?" or "Can I lick the bowl?" or "That's all I get?!" These questions come up a lot at campouts during dessert time. Whether or not they are spoken is unimportant. The fact is, everyone's at least thinking it. Rightfully so. Not only is it natural to have an epicurean inclination towards sweets, but after hiking fifteen miles or canoeing for eight hours, it's a damn right! So exercise your right and try the following sourdough dessert recipes.

The desserts I recommend are Dazzelin' Daves' French Quarter Benyeas, Mrs. Welburn's Oatmeal Raisin Cookies, and "Bakers" Chocolate Cake. Each of these desserts has more than just flavor in its favor. Each dessert has traveled large distances to be here between the covers.

Dazzelin' Daves' recipe, created during our stay at the cabin, was a labor of love by my partner to create humanity's finest munchie food, The Dave Perignon of Pastries. Indeed he did just that. I want to go on record and say that "Dazzelin' Daves' French Quarter Benyeas" are the ultimate munchie food. Dave couldn't make enough of these. Each time he'd make them, we would eat them all in one day. Dave always tried to make more the "next time" so they would last, but it would not suffice. We ate them too. Dave's Benyeas are so good that once we started eating them we really couldn't quit. I doubt you'll be able to stop either.

The second recipe came via the polar bear capital of the world, Churchill, Manitoba, Canada from the Welburn homestead, who were kind enough to put us up in their cabin one night when our canoe trip was stranded by a storm and sickness. Throughout the night my innate sweet tooth wouldn't let me get enough of Mrs. Welburn's oatmeal cookies. To help my insatiable hunger, she gave me the recipe.

"Bakers" Chocolate Cake is called such because in our remote cabin location the only chocolate we had to choose from was what we had purchased in Winnipeg weeks before: Bakers Chocolate. We didn't let the lack of variety squander our enthusiasm for the final product. . . chocolate cake. We used the Bakers Chocolate with pride for having it, and conservation, for there was only a short supply at hand and no stores nearby to replenish it. Each time we ate a chocolate square for "candy," we knew in our minds that it would cost us a piece of cake. But conversely, we knew that making a chocolate cake would cost us candy. Such is life with limited resources. OUI gratification demanded sacrifice, and our taste buds demanded nothing less. So take heed, yours may too.

So you see, these are not just your typical "sum-of-the ingredients" recipes. These recipes have a life of their own, a tale to tell, wisdom within and flavorful delight to share.

"Bakers" Chocolate Cake
(Recipe Yields 1 Two-Layer Chocolate Cake.)

1/2 cup cocoa or chocolate
1 tsp. baking soda
1 cup boiling water
1/2 cup butter
1/2 cup shortening
2 cups sugar
3 beaten eggs
1 tsp. vanilla
1 tsp. salt
1/2 cup milk
1-1/2 cups primary batter
1 cup flour

Mix the first three ingredients and let set for 20 minutes. Then add the eggs, vanilla, and salt. Beat mixture together. Then add the milk, primary batter, and flour, mixing well. Pour the batter into a Jello mold or cake pan and bake at 350 degrees for 30 minutes or until done. Remove from pans and let cool on wire racks if possible.

Dazzelin' Dave's French Quarter Benyeas
(Recipe Yields About 20 Benyeas.)

1-1/2 cups primary batter
1 beaten egg
1/4 tsp. vanilla
1/4 cup milk
2 Tbs. cooking oil
2 cups flour
1/4 tsp. baking soda
1/4 cup sugar
3/4 tsp. salt

Mix ingredients in a large bowl, adding the flour 1/2 cup at a time. Mix well. Place dough onto a flat, floured surface and knead until dough firms up, but is soft and easy to manage. Roll out the dough to a 1/2 inch thickness. Using a cookie cutter or whatever will work (I used a metal ring from a roll of bandaging tape in the medical kit), cut out the benyeas. Place them on a lightly floured or greased flat surface and set in a warm place for 30 minutes to proof. Meanwhile, in a large bowl mix. . .

2 cups confectioners sugar
1 cup brown sugar
1/4 cup cinnamon

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