Pizza might now be the first thing that jumps to mind when planning a camping trip but once you try it’ll quickly become a tradition. It only takes a few minutes to put the dough together and the flavours from cooking on the fire will make you want an extra slice.
INGREDIENTS
4 cups flour
1 packet pizza yeast (about 8 grams)
1.5 tsp sugar
3/4 tsp salt
3 tbsp cold-pressed canola oil or olive oil
2/3 cup warm water
DIRECTIONS
Before you head out camping, combine 2 cups of flour, sugar and salt in a bag. Put the remaining 2 cups of flour in a separate bag.
In a mixing bowl, combine the yeast with the flour, sugar and salt mix. Warm up the water and add to the dry ingredients along with the oil. Mix well.
Gradually add the extra flour to make a soft dough ball. Knead the dough (you can do this on a lightly floured cutting board or in the mixing bowl) for about 3-4 minutes, until smooth and elastic.
Let the dough rest for 20-30 minutes.
Preheat a cast-iron skillet on the fire. Add some of the extra tablespoons of oil to coat the bottom and sides of the pan.
Divide the dough in half.
Spread the dough to cover the bottom of the skillet. Place the skillet on a grate over your campfire. Cook for 3 to 5 minutes, until the bottom of the dough starts to firm up and turn golden.
Remove the skillet from the fire and place it on a heat-safe surface. Remember that the skillet is very hot!
Flip the dough to have the cooked side up. Add your topping and cover with the lid from a dutch oven or tin foil, making sure to leave some gaps to allow moisture to escape.
Cook the pizza for another 3-5 minutes until the dough is cooked and the cheese melted. Transfer the pizza to a plate and repeat the process for the second pizza.
This works on a camping stove as well but you won’t get the smokey flavour that comes with campfire cooking. Serve with a salad and enjoy!
Head out for a weekend of easy family hikes, memories by the campfire and a little exploring in David Thompson Country.
This weekend itinerary is filled with 2 days of hiking, waterfalls and great views on trails that the whole family can enjoy. The Kootenay Plains offers a rustic experience making this a great option for those looking to get away from the crowds.
While this adventure isn’t far from civilization it will definitely give you a chance to disconnect from the day-to-day as you head out to explore as a family.
Above: The kids enjoying the hike to Siffleur Falls
Above: Wood lily along the trail to Whitegoat Falls
AT A GLANCE
Activities: Camping + Hiking
Duration: Weekend – 2 Nights
Great for: Outdoorsy Families
Challenge Level: Easy
Season: May to October
Reservations: The campground is first come first serve and all other activities are self-guided. Book one of our Whitegoat Falls Guided Hike for the best experience.
DAY 1
Start your adventure by making your way to Two O’Clock Creek Campground on the Kootenay Plains, 25 minutes east of the Icefields Parkway or 45 minutes west of Nordeggt depending on where you’re coming from. The drive from Banff is approximately 2 hours, from Calgary 3 hours and from Edmonton 4 hours.
Two O’Clock Creek is a smaller campground with great views of the surrounding mountains. On summer weekends it can fill up early, with all sites being on a first come first serve basis so you’ll want to arrive before 4 pm if you’re starting your adventure on a Friday or Saturday. If the campground is full nearby options include random camping, David Thompson Resort and Thompson Creek Campground or rustic camping areas like Preacher’s Point or Wildhorse Creek.
Above: The David Thompson Highway at Cline RiverAbove: The views from the Cavalcade Group Campground next to Two O’Clock Creek CampgroundAbove: Relaxing time at the campgroundAbove: Great views from the campsite
DAY 2
Today is all about exploring the area on a fun family hike. There are lots of options nearby but if it’s your first visit to the area we recommend Siffleur Falls. The Siffleur Falls Staging Area is a 2 km drive from the campground. On weekends the Siffleur Falls trail and parking lot can be quite busy and we recommend starting the hike by 10:30 am to avoid the crowds.
The Siffleur Falls Trail is an easy 7 km hike taking you along a canyon, great scenery and up to a waterfall plunging in the gorge below. We wouldn’t recommend going with a stroller but younger kids can usually do the hike in 3 to 4 hours.
Try something different for dinner today and bake a pizza on the campfire. The kids will love it and it’s much easier than it sounds.
After dinner head out for a short stroll through the Cavalcade Group Campground. There are many trails linking the two campgrounds and the open meadow makes for great views of Mount Peskett, Tuff Puff Ridge and Mount Ernest Ross in the evening. If you’re feeling adventurous, follow the path behind Site 6 in the group camping area where you’ll often find wildflowers and an abandoned car.
Above: The canyon below Siffleur FallsAbove: Siffleur FallsAbove: The suspension bridge over the North Saskatchewan River on the way to Siffleur Falls
DAY 3
Start the day with a full breakfast of pancakes and campfire-roasted peaches. Check-out time isn’t until 2 pm, so take some time to enjoy your morning at this pretty campground.
On the way home make a stop for a short hike. If you’re pressed for time, Flag Hill is a great option to get some good views of Abraham Lake in a hike that will take about an hour as a family. The trailhead is partway down the hill leading to Preacher’s Point when you’re coming from Two O’Clock Creek. The trail isn’t very obvious for the first section but once your reach the ridge you can’t miss it.
If you have a little more time, head to Whitegoat Falls. You’ll want to plan a couple of hours for this one but the double punch bowl waterfalls make for a great lunch spot before driving back. The trail to Whitegoat Falls starts at the Cline River Waste Transfer Station, a short distance past David Thompson Resort. Don’t let the starting point turn you off, the trail is easy and takes you to one of our kids’ favourite waterfalls.
After your hike, plan on making a stop at the Nordegg Canteen for some fries and ice cream.
Above: Early morning fog on the Kootenay PlainsAbove: The views from Flag Hill, a short walk near Two O’Clock Creek CampgroundAbove: Enjoying a break at Whitegoat Falls on a smoky afternoonAbove: Enjoying some pancakes for breakfast before heading out on a family hike
Lazy mornings when we’re camping usually mean pancakes. Adding peaches cooked on the campfire makes it even better.
Serve with a touch of maple syrup along with your favourite side. We’re big fans of the chicken breakfast sausages from Klein Farms if you’re in Central Alberta.
INGREDIENTS
PANCAKES
1⅓ cups of flour
3 tablespoons of sugar
1 tablespoon of baking powder
½ teaspoon of salt
1 egg
1¼ cup of milk
3 tablespoons of canola oil
¼ teaspoon of vanilla
PEACHES
3 ripe peaches
2 tablespoons of butter
2 tablespoons of brown or cane sugar
A handful of chopped pecans or walnuts (optional)
DIRECTIONS
Before you head out camping, combine all the dry ingredients for the pancakes in a bag.
In a mixing bowl, combine the dry ingredients with the milk, oil and egg. Mix well. Cook in a frying pan or griddle.
While the pancakes are cooking, slice the peaches. Place the skillet on the campfire grate and melt 1 tablespoon of butter. Add the slices of peach in one layer and cook 2-3 minutes until it begins to soften and brown in spots. Flip the peaches and cook another 2-3 minutes.
Add the remaining butter, pecans and sugar. Cook for another 1-2 minutes, stirring often until the sugar caramelizes on the peaches.
This works on a camping stove as well but you won’t get the smokey flavour that comes with campfire cooking.
Coming back from a day of hiking quickly put together a few ingredients, wrap it up in foil and place on the fire while you enjoy a little après.
Lemon rosemary is one of our kids’ favourite flavour combinations at the moment, making this a popular meal on camping trips and at home.
INGREDIENTS
Potatoes
Pork
Sweet peppers
Onion
Cold-pressed canola oil or olive oil
Lemon juice
Rosemary
Salt and pepper
DIRECTIONS
If you’re only heading out for a couple of days, cut the pork into cubes before you go. Put in a leak-proof bag and freeze. This will keep your meat safe and your cooler colder for the trip.
At camp, marinade the pork with 3 parts olive oil with 1 part lemon juice along with rosemary, salt and pepper for 30 minutes to an hour.
Cut the potatoes, onions and peppers in chunks. Baby potatoes cut in half works great for this.
On a piece of tin foil place an individual serving of pork, potatoes and veggies. Drizzle with a little olive oil and wrap up. Place on the campfire and cook for about 20 minutes.
As a kid I always loved when my grandmother made these for an after-school snack. So when our 4 year old asked if she could learn to bake, this seemed like an obvious place to start. She has been watching cooking shows on YouTube lately and started hanging out in the kitchen when we’re baking.
These are basically a giant chocolate chip cookies, just a little better suited for adventures.
INGREDIENTS
2 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2/3 cup butter
2 cup brown sugar
2 eggs
2 tsp vanilla extract
1 cup chocolate chips
Pecan or nuts (optional)
DIRECTIONS
Preheat the oven to 350 F.
Melt the butter and add the brown sugar. Mix well and let cool. Mix in the eggs and vanilla. Add the dry ingredients and blend well. Add the chocolate chips and nuts.
Spread the mixture in a buttered 9 x 3 pan.
Baked in the preheated oven for 25 minutes. Remove as soon as the edges turn golden.
There’s something about longer days and warm afternoons that just make your crave an ice pop. We’re ready for summer, longing for fresh fruits and dreaming about our next adventure.
While not yet in season, raspberries freeze amazingly well and are perfect to satisfy the cravings for fresh summer fruits. Combined with yogurt and honey, you get creamy and tart ice pops that are perfect for a lazy summer afternoon or to replenish after an adventure.
We find that great food makes a great experience better and we’ve been working on a few ideas for our apres-hike snacks. Ice pops may sound like a crazy idea, but imagine the cool treat after a day on a hot and sunny trail… Perks of the job, we’ve been testing a lot of flavours and so far this is one of our favourite. Check out the recipe below and let us know what you think.
INGREDIENTS
1 lemon
0.5 cup water
0.5 cup sugar
2 tbsp plain Greek-style yogurt
2 tbsp honey
2 cup raspberries (frozen raspberries work great, bring to room temperature first)
1 tbsp icing sugar
DIRECTIONS
Rinse and peel the lemon. Set aside. We’re only using the peel of the lemon for this recipe.
In a saucepan, heat the water and sugar over medium heat until it boils and the sugar is dissolved. Add the lemon peel, lower the heat and simmer for 5 minutes. Let the syrup cool to room temperature, strain and put in the fridge until chilled.
In a blender, mix the yogurt, honey and chilled syrup. Keep in mind that not all raspberries are the same and adjust the amount of honey to your taste.
Pour 3/4 inch of the mixture in the ice pop moulds and freeze until the mixture begins to set, about 40 minutes.
Coarsely crush a cup of the raspberries. Spread evenly between the frozen moulds and cover with the remainder of the yogurt mixture.
In a food processor, puree the remaining raspberries with icing sugar. Add spoonfuls of the mixture to each ice pop, using a skewer to mix it in and give the pop a marbled look.
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