- 3/4 cup (1 1/2 sticks) salted butter
- 2 dry pints fresh blueberries, picked over and washed
- 1/2 cup plus 1 tablespoon sugar
- 1 cup unbleached pastry flour
- 1 1/2 teaspoons baking powder
- 3/4 cup buttermilk
- Prepare grill or campfire for medium heat.
- Place cast iron skillet on the heat and add 1 stick of butter.
- When melted add blueberries and 1/2 cup sugar.
- Cook until mixture bubbles and becomes a light syrup, about 5 – 8 minutes.
- In medium bowl combine flour, baking powder and remaining butter until it resembles crumbs.
- Stir in buttermilk. Mix until the dough just comes together. Don’t overmix!
- Drop by spoonfuls on top of blueberry mixture. About four 1/4 cup lumps.
- Cover skillet with foil and cook until filing is bubbly, cobbler is firm, and a toothpick comes out clean. About 30 – 40 minutes.
- Serve warm … with ice cream of course!
– Recipe courtesy of ChowHound.com
- 2 1/3 cups Original Bisquick mix
- 1/2 cup milk
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted, plus more for coating the tins
- 1 cup sliced strawberries
- Whipped cream
- Clean pie tins
- Coat the pie tins with butter and set them aside.
- Stir together the Bisquick, milk, sugar, and melted butter until well combined.
- Spoon the batter evenly into the buttered tins.
- Cover the pie tins tightly with foil and place them directly onto glowing coals.
- Cook until the shortcake has risen and is golden around the edges, about 25 minutes, moving the tins a few times for even baking.
- Remove the foil and cover the shortcakes with fresh strawberries and cream.
-Recipe courtesy of ChowHound.com
Remember those Campfire Cakes we shared a while back? These are similar and just as yummy!
Campfire Cinnamon (or Orange!) Rolls
- 4 Oranges
- Canister of Cinnamon (or orange!) rolls
Cut each orange in half. Scoop out the flesh and use for fruit salad or just eat them as is. 🙂
Open your can of cinnamon or orange rolls and put a roll in each orange half. Put the finished orange halves on a cookie sheet or something you can use on the campfire. Cover with aluminum foil and put them on the fire.
They will rise as they bake. Keep an eye on them. Once they have puffed and risen over the top of the orange, pull them off to check that they are done.
Add the icing and eat ’em up!
– Recipe courtesy of TrulySimple.com
Happy National Pancake Day!!
Shake and Pour Pancakes
- 9 cups all-purpose flour
- 1/3 cup double-acting baking powder
- 4 tsp. salt
- 1 3/4 cups shortening—which does not require refrigeration
- 1 3/4 cups non-fat dry milk
Stir baking powder, non-fat dry milk, and salt into the flour. Cut shortening into flour mixture until all particles of shortening are thoroughly coated and the mixture resembles coarse cornmeal. This can be done with a food processor, blender, electric mixer, pastry cutter, whisk, or fork. Store in a tightly covered container, at room temperature for up to six weeks. You can also freeze it.
When you’re heading to the campsite … add 2 cups of your mix and 1 teaspoon of sugar to a 1 quart mason jar, put the lid on the jar, and shake the contents until it’s well-combined. Put on a label like this:
On pancake morning (or dinner … I’m not judging) add the ingredients and shake the heck outta them. Then pour in your cast iron skillet, on a griddle or whatever you’re using to cook ’em.
Recipe courtesy of OneGoodThingbyJillee.com.
I took a stroll out in the campground in the snow. It is so peaceful and quiet. No one out but me … oh, and Rudolph and that bird.
Rudolph? Have you been walking down by the lake?
You have haven’t you?
You haven’t been walking on the icy lake have you?
You little rascal! You have been walking on the lake. Shame on you. Don’t you know reindeer aren’t good ice skaters?
What’s this little birdie up to?
I think he got confused by our one way on Garland …
…and started going in circles.
Goodness! Now I’m dizzy.
I’m sure he was just looking for the Holiday World shuttle stop.
I can’t imagine why no one was waiting for the shuttle. Could it be the roof of ice? Hmm, that could be it I suppose.
Back up Dasher Hill toward the office for me.
Doesn’t Dasher Hill just look like the perfect sled riding hill.
Or the perfect place to make a snow angel.
Which I did. 🙂
If you’re looking for a fun, summer job … visit us at our Job Fair! We open for the season on May 1 and we’re going to need lots of help!
We’ll be hosting our annual Job Fair on Saturday, February 22, from 8 – 11am CT. Visit us anytime during that time period and fill out an application. You’ll also be able to speak with representatives from each department. The job fair will be held at the Lake Rudolph office.
Seasonal positions are available in these departments:
- Blitzen Kitchen
- Call Center
- Welcome Center
- Camp Store
- Slide Attendants
- Shuttle Drivers
We’re sure you’ll find a department that’s just the right fit for you!
Can’t make it to the job fair? That’s okay. Download and fill out an application on the Employment Page of our website. Either mail it back to us, or drop it off at the office before March 10, 2014.
It’s cold out there! Warm up with our Cabin Fever Sweepstakes!
We’ve partnered with Holiday World & Splashin’ Safari, our neighbor across the fence, for a fun sweepstakes that will have you thinking warm weather, coasters, and a cozy cabin.
One lucky winner which will be chosen at random. That lucky duck will win four one-day tickets to Holiday World & Splashin’ Safari and a two-night stay in one of our Rudolph’s Christmas Cabins! (Availability of the cabin is from May 1 to May 22, 2014, and May 26 to June 14, 2014. Not valid during Memorial Day weekend. Winner must call Lake Rudolph to make cabin reservation. Holiday World & Splashin’ Safari tickets may be used any day during the park’s 2014 season.)
What you need to know:
- You must be at least 13 years old to enter (cabin reservations and check-in must be handled by an adult at least 21 years old who is a member of the visiting party);
- Please don’t enter if you’ve won tickets from Holiday World in the past six months;
- You must not be an employee of Holiday World & Splashin’ Safari or Lake Rudolph Campground & RV Resort (or the immediate family member of an employee).
You may enter once a day with the widget below!
a Rafflecopter giveaway
Click here to enter from a mobile device.
Cowboy Hot Dogs
- 1 tablespoon olive oil
- 1 large yellow onion, cut into half moons
- 4 hot dogs
- 4 hot dog buns
- About 6 tbsp. mayonnaise
- About 2 tbsp. spicy brown mustard
- About 4 tbsp. barbecue sauce
- 1/2 cup shredded white cheddar cheese
- 6 slices cooked bacon, crumbled
Heat oil in a large frying pan over medium heat, add onion, and cook until golden and tender, stirring frequently.
Heat grill to medium (350° to 450°). Grill hot dogs until slightly charred all over, about 6 minutes, turning occasionally. Add buns and grill, turning frequently, until warmed and lightly charred, about 3 minutes.
Spread buns with mayonnaise and drizzle with mustard and barbecue sauce. Set hot dogs in buns.
Sprinkle cheese on top, followed by caramelized onions and bacon.
– Recipe courtesy of MyRecipes.com
We’ve had our share of the white stuff lately … though not as much as other areas see on a regular basis. One thing I remember from snow days at home is my mom making snow ice cream. Thought I’d share that recipe!
Snow Ice Cream
- 1/3 cup granulated sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 1 cup milk
- Roughly 8 cups clean snow (or shaved ice)
- Sprinkles, optional
Whisk sugar, salt, vanilla, and milk in a large mixing bowl until combined. Add in your snow. You need around 8 cups, more or less depending on the consistency of the snow.
Once it’s stirred in you want an ice cream type consistency. So add until you achieve that. Should be fluffy and easy to scoop. Not runny!
It melts fairly quick so serve it up! Add sprinkles if you like.
*Eat snow at your own risk. If you’re worried, use shaved ice. And for goodness sake avoid yellow snow! 🙂