Three Square

• 2½ cups flour
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• 2 teaspoons active dry yeast (or 1 packet)
• ¾ cup milk (preferably whole)
• 4 tablespoons butter
• 1 egg
• Filling
• 4 tablespoons butter, softened
• ⅓ cup brown sugar (packed)
• 1 tablespoon ground cinnamon
• 4 cardamom pods, crushed and husk removed
• Glaze
• ½ cup powdered sugar
• 1 tablespoon milk
• 1 tablespoon melted butter

1. At home: Combine the flour, granulated sugar, 1 teaspoon cinnamon, sea salt, and yeast in a mixing bowl. Add the milk and butter to another bowl and warm in a microwave for 45 to 60 seconds, so that the butter is melted. Add the milk and butter to the dry ingredients along with the egg. Mix about 5 minutes on medium-low until the dough is smooth and no longer sticky. Transfer the dough to an oiled bowl and cover for 10 minutes.
2. Meanwhile, prepare the filling. If using whole cardamom, crush the pods using a rolling pin and cutting board or a mortar and pestle. Remove the outer husks and use the rolling pin or pestle to further grind the cardamom. Combine in a small bowl along with the cinnamon and brown sugar.
3. Turn the dough out onto a floured surface and knead two or three times to bring it into a ball. Roll out into a rectangle about 8 by 12 inches. Spread the softened butter evenly over the dough, followed by the cinnamon-sugar mixture. Starting with one of the long edges, roll the dough into a tight cylinder. Use unflavored dental floss to cut the dough into 1-inch rolls. Place the rolls into a sealed container lined with parchment paper.
4. Whisk the icing ingredients together and transfer to a small reusable container. You can store the rolls and glaze in your camp cooler for up to three days.
5. In camp: Place the rolls in a 10-inch Dutch oven. Cover the oven and let the dough rise while you start your coals or campfire. Place 7 coals in a circle and set the Dutch oven on top. Place an additional 16 coals on the lid and bake for 30 to 45 minutes until the tops are golden. Remove from heat and drizzle with icing.

• 4 slices bread
• 2 tablespoons butter
• ¼ cup honey mustard (recipe follows)
• 4 ounces brie, sliced
• 1 small apple (recommended: Pink Lady, Honeycrisp, Ambrosia)
• 1 cup baby greens (loosely packed)
• Honey Mustard
• 2 tablespoons stone-ground mustard
• 1 tablespoon mayonnaise
• 1 tablespoon honey

1. Butter one side of each slice of bread. On the unbuttered sides, spread the honey mustard. Layer the brie, apples, and baby greens on two slices, then top with the remaining slices (buttered side up).
2. Place the sandwiches in a skillet over medium heat. Cook until the bottom slice of bread is beginning to turn golden, then carefully flip and cook until the other side is toasted and the brie is soft and gooey. Remove from the heat and serve with your favorite chips or a side salad.

• 1 small acorn squash, cut into ½-inch cubes*
• 4 tablespoons butter, divided
• 6 ounces shiitake mushrooms, sliced
• 1 teaspoon sea salt
• 1 medium shallot, minced
• 1 cup Arborio rice
• ½ cup dry white wine
• 4 cups broth
• 2 bay leaves
• 1½ teaspoons thyme
• Parmesan cheese
• Fresh cracked pepper
• Fresh flat-leaf parsley (optional)

1. Heat 2 tablespoons butter in a large pot over medium heat. Once melted, add the shiitake mushrooms and salt. Sauté until the mushrooms are beginning to brown, about 5 minutes. Add the remaining 2 tablespoons butter and the minced shallot. Sauté 5 minutes more, until the shallot is soft and translucent.
2. Add the rice and stir to coat. Cook for a minute or two, until the rice is translucent at the ends. Pour in the wine and stir constantly until it’s been absorbed. Add two cups of broth, the squash, bay leaves, and thyme.
3. Cover and cook at a low simmer, giving it a good stir every few minutes to prevent it from sticking to the bottom (this becomes more important as the liquid absorbs). Add more broth in half-cup increments as necessary. Cook for about 30 minutes total, until the rice and squash are tender.
4. Add the parmesan cheese and stir. Season with additional salt if needed. Remove from heat and serve with fresh parsley and cracked black pepper.

*Campfire preparation: Instead of cubing the squash and adding it to the rice with the broth, start a campfire or heat a grill. Slice the acorn squash in half lengthwise and place it cut-side up on the grill. Cook for about 20 minutes, then flip and cook for 10 minutes more, or until the squash is fork tender. Scoop the grilled squash out of its skin and chop into bite-sized chunks. Stir into the risotto along with the parmesan.