“Kitchen Krafts: Creative Campfire Cooking!” Friend, July 1985, 17
1 package marshmallows
1 can chocolate ice-cream topping
Warm chocolate topping.
Toast marshmallow on stick, dip in chocolate syrup, then roll in coconut and walnuts. For variation, use caramel, pineapple, or strawberry topping.
1 package refrigerated dinner rolls
Shape individual rolls into triangles, then wrap around end of roasting sticks, sealing tightly.
Toast rolls over coals until evenly browned.
Carefully remove rolls from sticks and fill with butter and brown sugar. Cinnamon and white sugar may be used instead of brown sugar.
1 dozen cake doughnuts
6 milk chocolate candy bars
Cut doughnuts in half horizontally.
Place half of one candy bar between doughnut pieces.
Wrap doughnuts in foil.
Place on coals for two minutes on each side until chocolate is melted.
Open foil and top each doughnut with scoopful of ice cream.
Slice bananas and apples.
Alternate fruit with marshmallows on stick, and toast over coals until marshmallows are golden brown.