Deer Hunt Camping Trip and French Bread Recipe

Looking for deer, found a sunset.

For Jason's first days off since the end of August we went camping and deer hunting in an area called Nutters south off Duchesne. We got there Friday evening (Oct. 19th) and after dropping off the trailer and quickly setting up camp we went scouting for deer since the hunt would open the following morning. We saw a few but nothing bigger than two points. The sunset that night was beautiful and I wish a had a better camera to do it justice. The complementary colors of bright orange and blue were amazing. Unfortunately, after taking a couple pictures of the sunset, I realized I was out of batteries so these pictures will have to do to sum up the trip.
It was pretty cool and crisp while we were there but the camper was warm, comfortable (our bed could use a new mattress, though) and had everything we needed. We had fun at camp playing games, building forts, roasting hotdogs and s'mores, and making scones with honey butter. Yum! Lynnette's quick french bread recipe works great for scones by the way (and so many more things). I need to post it because I use it all the time but can never find it in my mess of recipes. Okay, I've convinced myself.

Lynnette's Quick French Bread
1 1/2 cups hot water
2 cups flour
1 T. butter, softened
2 T. sugar
1 tsp. salt
I mix this in my kitchenaid with the dough hook until combined.
Then in a separate little bowl, combine 1 more cup of flour with 2 T. yeast.
Add the flour/yeast mixture to your dough and let your mixer continue kneading it for 10 minutes. Leave the dough in the bowl, spray with Pam, cover, and let rise until double which only takes about 20 minutes or so.
From there you can shape it into two long french bread loaves, make a couple slash marks on the tops, put them on a greased cookie sheet and bake for 20 minutes at 375 degrees. No need to let it rise again.
It's as simple as that and only takes about an hour from start to finish!
If you want scones just break off and stretch out scone size pieces of dough instead of forming the dough into loaves and drop them into hot oil for deep fat frying. Don't make the oil too hot or they'll cook too fast and be doughy in the middle but don't make the oil too cool or they'll cook to slow and absorb more oil (yuck). Usually heat to around 375 degrees.
One of my favorite uses for this dough is Stromboli. Break the dough into two equal size pieces. Roll each out into a flat cookie sheet size rectangle. Lay lunch meat (I like black forest ham from the deli counter) in a single layer on top, leaving about am inch border. Sprinkle with your choice of shredded cheese (I like Monterey Jack). Roll up jelly roll style starting on a long side. Pinch seams to seal. Bake same as french bread, 375 for 20 minutes.

So, anyway. Back to the hunt. Since Jason was more horn rather than meat hunting, we didn't bag a buck this time but the hunt isn't over yet. He still has a few days and who knows, maybe my next post will show pictures of a monster buck........if I can remember the batteries.