Categories: Desserts, Fruits
Servings: 6
1 Egg
1/4 ts Salt
1 ts Baking Powder
1/2 c Milk
3/4 c Flour
1 c Powdered Sugar
6 Apples
1. Combine the egg, salt, baking powder, milk and flour to
make a batter.
2. Put at least 1" of vegetable oil in a deep pan and heat
until hot.
3. Dip slices of apple into the batter and deep fry in the oil.
4. Roll in powdered sugar.
Variations
a. Use bananas or oranges instead of apples.
Categories: Desserts
Servings: 1
1 Apple
1 Tb Raisins
1 ts Sugar
1/2 ts Cinnamon
1. Use tart apples such as Winesap, Jonathan or Rome Beauty,
if available.
2. Cut cylindrical core from apples and place apples in a pan.
3. In the core hole of each apple, place sugar, raisins and
cinnamon.
4. Place pan in oven, cover and bake about 30 minutes at about
350 deg. F..
Variations
a. Wrap tightly with aluminum foil, plug each end of the core
with butter, and place on coals.
b. Place red-hot candies in the center of the ring.
Categories: Desserts, Fruits
Servings: 6
6 lg Unpared, Cored, Red Apple
3 Tb Butter
2 Tb Lemon Juice
1/2 ts Powdered Cloves
1 ts Cinnamon or 6" Cinnamon Stick
1 c Sugar
1 1/2 c Water
1. Slice apples into 1/2" thick rings. In a skillet,
sauté apples in butter for 6-8 minutes.
2. Combine water, sugar, cinnamon, cloves, and lemon juice in a
pan. Boil for 5 minutes. Pour over apples.
3. Cook, uncovered, until apples are tender.
4. Pour into serving dish. Serve warm or cold.
Categories: Dessert
Servings: 8
3 c Apples
1 1/2 c Fine dry bread crumbs or
graham cracker crumbs
1/2 c Butter, melted
1 1/2 c Brown sugar
1 1/2 Tb Cinnamon
1 ts Powdered Cloves
1/2 c Lemon Juice
1. Mix crumbs and butter, grease the sides oand bottom of the
Dutch oven, and press the buttered crumbs thickly on the bottom
and sides to form a crust.
2. Mix the sugar and spices together.
3. Peel and core the apples. Slice them into about 1/4 to 1/2
inch thick slices.
4. Put a layer of apples on the botom of the pan, and sprinkle
with brown sugar mixture and a few drops of lemon juice.
5. Continue adding layers until the apples are used up. Spread a
layer of of buttered crumbs on the top, and dot with butter.
6. Cover the oven and bake in coals for 30 to 40 minutes.
(uncovered in oven, 20 minutes at 300 degrees F.)
Traditionally served in bowls with cream.
Variations
a. Use almost any fruit; peaches, pears, apricots, cherries or
berries all work.
b. Canned fruits may also be used. Drain them well, reduce the sugar by half, and mix 1/4 cup of the fruit's syrup with 1/4 cup lemon juice rather than using pure lemon juice.
Categories: Desserts, Cakes
Servings: 8
2 cn Peaches, sliced (Large can)
1 pk White or Yellow Cake Mix
1/4 lb Butter
2 Tb Cinnamon
1. Preheat the Dutch oven. Line with aluminum foil to ease
cleanup.
2. Pour the whole can of peaches and juice into oven.
3. Add the dry cake mix on top of the peaches and spread it out
evenly.
4. Place several pieces of butter on top, and sprinkle cinnamon
over top.
5. Place lid on oven and bake about 45 minutes. Recipe will give
a layer of peaches with a cake covering.
Variations
a. Stir the cake mix and peaches slightly when placed in oven to
provide a more spongy layer of cake.
b. Use canned apples instead of peaches, add 1 Tb. cinnamon and 1
teaspoon allspice to the apples.
c. Use canned cherries instead of peaches, and add more sugar
with the cherries.
d. Try using 1 can of cherries and 1 can of Pineapple chunks,
with a yellow cake mix.
e. Top with nuts, coconut or other favorites.
Categories: Desserts, Cakes
Servings: 8
2 pk Cake Mix, white or yellow
1 cn Apple or Cherry Pie Filling
1 cn Crushed Pineapple, 6 oz
1 cn Sliced Pineapple, 6 oz
Cinnamon
Brown Sugar
Butter, Oil, or Margarine
Dave Tracewell's World Famous Dutch Oven Cobbler
1. Line a 12" Dutch oven completely with heavy duty
aluminum foil. Wipe butter or oil all over the inside of the
lined Dutch oven.
2. Pour 1 box of white cake mix into the bottom. Sprinkle about
half a handful of brown sugar evenly on top. Pour in one can of
crushed pineapple and spread it evenly over the cake mix.
3. Pour in one can of either apple or cherry pie filling (leave
this in the middle). Then sprinkle about 1/4 of a box of white or
yellow cake mix on top of this.
4. Now take a can of sliced pineapple and arrange over the top of
the mix to cover the whole thing. Then pour about 2/3's of the
juice into the oven. Fill each of the sliced pineapple holes with
a chuck of brown sugar and sprinkle a few shakes of cinnamon over
everything.
5. Dump the rest of the cake mix in and spread it evenly.
Sprinkle a little more cinnamon on top for effect.
6. Put the lid on and place the oven on exactly 10 HOT coals in
or near your fire and then place 12 coals on top. Make sure the
oven isn't near hot logs or it will burn.
7. Cook for about 15 minutes and then turn the whole oven halfway
around. Then cook for approximately another 15 minutes and check.
If the top is a golden brown with the cherries or apples just
starting to ooz through, it's ready. Let cool for a couple of
minutes and serve.
Dave Tracewell, Scoutmaster - Troop 60, Lodi, CA
Categories: Desserts, Cakes
Servings: 8
2 cn Sliced Peaches, lg
2 c Biscuit Mix
1 c Sugar
Water or Milk
1. Preheat Dutch oven slightly. Place several pebbles or nails
on bottom of the oven, and put a baking pan (9x13") in oven.
2. Pour peaches into the pan. Hold out some of the juice so the
cobbler won't be mushy.
3. Mix biscuit mix with water or milk to make a medium thick
batter.
4. Pour batter evenly over the top of the peaches. Sprinkle with
sugar.
5. Put lid on the oven, place coals on top and bottom. Bake until
crust is golden brown, about 45 - 60 minutes.
Notes
a. Any fruit may be used.
b. Line bottom of Dutch oven with aluminum foil to catch spills.
Categories: Desserts, Pies
Servings: 8
1 pk Pie Crust Mix
4 oz Margarine
1 c Flour
8 ts Sugar
4 c Raisins
1. Mix pie crust as directed and divide into 8 equal portions.
2. Pat each portion into a round crust piece on a floured
surface.
3. Place some raisins, and a small piece of butter and sugar in
the middle of each piece.
4. Fold the dough piece in half, enveloping the ingredients. Wet
the edges of the crust and pinch the semicircle edges together,
or seal using a wet fork.
5. Place in a covered Dutch oven and bake about 20 to 30 minutes
until crust is golden brown.
Categories: Desserts, Pies
Servings: 8
1 Pkg Pie Crust Mix
2 Tb Flour
1 pt Berries
1/2 ts Cinnamon
1/2 c Sugar
1. Mix the pie crust mix according to the directions. Place
dough on a lightly floured surface and roll out to about 1/4-inch
thickness.
2. Line baking pan with half or the pie crust dough.
3. Mix berries, flour, sugar and cinnamon. Pout into pie crust.
4. Add the top crust, making it an inch wider than the pan. Crimp
the edges and use a fork to punch small holes in the crust to
vent steam.
5. Put the pie on the reflector oven shelf in front of a bright
fire.
6. Turn occasionally to bake evenly. Bake until crust is golden
brown.
Categories: Desserts, Cakes
Servings: 8
1/4 c Butter
1 pk Yellow Cake Mix
1/2 c Brown Sugar
1 Egg
1 cn Sliced Pineapple
1. Place butter and brown sugar in the warm Dutch oven and
stir until well mixed.
2. Place the pineapple slices in the butter and sugar mixture on
the bottom of the oven.
3. Mix the cake mix in a bowl as directed on the package,
including the egg. Pour this batter over the pineapple in the
oven.
4. Put the lid on the oven, place coals under and on the lid of
the oven. Bake for 30 to 40 minutes. Test cake for doneness with
a wood sliver. Note: Be careful not to overhead the bottom and
burn the bottom.
5. When the cake is done, remove the lid and let the oven cool
for about 10 minutes. Using a large cutting board covered with
wax paper, hold the board on top of the oven and invert the oven
and board quickly. This will allow the cake to fall on the board
and the pineapple will be on the top.
Categories: Desserts, Cakes
Servings: 4
2 c Biscuit Mix
2/3 c Milk
4 ts Sugar
1 cn #2, Blueberries
1. Preheat Dutch oven (15 minutes @ 400ø).
2. Mix milk and biscuit mix together thoroughly with fork. Pat
out half the dough to fit the bottom of a greased. 7 - 8"
round baking pan.
3. Sprinkle 2 tsp. sugar over dough. Drain blueberries, saving
liquid. Pour blueberries into oven.
4. Form remaining dough into a 1/2" sheet and cover berries.
Sprinkle remaining 2 tsp. sugar on top of dough. Tucking in the
sides, and pour the liquid from the berries on top.
5. Set in Dutch oven on a spacer to raise the baking pan off the
bottom. Bake 20 to 30 minutes with 8 - 10 coals below and on 12
or so on top. Serves 4.
Categories: Vegetables
Servings: 8
2 c Rice, Cooked
4 c Milk
1/2 c Brown Sugar
1/2 ts Cinnamon
1/2 c Raisins
2 Eggs, beaten
pn Salt
1 ts Vanilla
1. Mix all ingredients and pour into a greased Dutch oven.
Leave about 1 inch of air space under the Dutch oven lid so that
the milk does not scorch.
2. Cover with lid. Place coals on top and around the bottom of
the Dutch oven and bake for about 30 minutes. Gently stir rice up
from the bottom of dish. Continue baking for about 20 minutes
longer. (325 deg. F.)
Categories: Desserts
Servings: 6
1/2 c Margarine
1/2 ts Nutmeg
2 1/4 c Milk
1/4 ts Salt
1 c Sugar
3 Eggs
4 c Bread cubes, day old
3/4 c Raisins
1/2 ts Cinnamon
1 ts Vanilla
1. Melt margarine in pan, add milk and heat until bubbles form
at edge of pan. Add sugar and stir until sugar dissolves. Remove
from heat.
2. Beat eggs slightly; mix remaining ingredients and add to bread
cubes.
3. Place in an oiled baking pan, then sprinkle additional
cinnamon on top.
4. Place baking pan in Dutch oven, raised off of the bottom. Bake
40 to 50 minutes with coals on top and bottom.
5. When done serve with dessert sauce, if desired.
Categories: Lunch, Desserts, Cookies
Servings: 24
Makes about 2 dozen giant cookies
From Cliff Jacobson's "The Essentials of Cooking"
3 Eggs
1 c Sugar, white
1 1/2 c Sugar, brown
1/4 Tb Karo Syrup
2 ts Baking Soda
3/4 ts Vanilla
1/4 lb Margarine
3/4 lb Peanut Butter
Peanuts, as desired
4 1/2 c Oatmeal
1/2 lb M & M's
1. Mix all ingredients in a bowl.
2. Drop onto a greased cookie sheet. Flatten out the tops.
3. Bake at 350 degrees F. for 12 minutes.
Categories: Desserts, Lunch, Cookies
Servings: 24
High energy bars
From Cliff Jacobson's "The Essentials of Cooking"
2 c Sugar, white
2 c Margarine
1/2 c Light Karo Syrup
9 1/2 c Rolled Oats
1 c Sliced Almonds
1 c Coconut, optional
1 c Chocolate Chips, or
1 c Raisins
1. Mix sugar, margarine, Karo syrup and rolled oats.
2. Add almonds, coconut and chocolate chips/raisins and stir in.
3. Spread 1/2 inch thick onto a greased cookie sheet.
4. Bake at 350 degrees F. for about 18 minutes, or until golden
brown. Cut into bars.
Categories: Desserts, Sauces
Servings: 1
1/2 c Sugar
3 Tb Margarine
1 Tb Corn Starch
2 Tb Lemon Juice
1 c Water
1. Combine sugar, cornstarch and water in a pan.
2. Stir mixture over low heat until thickened, remove from heat.
3. Add margarine and lemon juice, stirring until sauce is smooth.
4. Pour on dessert item.
Categories: Fruits, Desserts
Servings: 1
4 c Sugar
1 cn Frozen Orange Juice, 6 oz
1 Watermelon, pieces
2 Crenshaw Melons, Chunked
3 lb Peaches, Chunked
2 qt Water
1 cn Frozen Lemonade, 6 oz
2 Cantaloupes, Chunked
3 lb Green Grapes
1 lb Blueberries
1. In a large saucepan bring sugar and water to a boil,
stirring constantly.
2. Stir in frozen Orange and Lemonade concentrates. In a large
bowl combine all of the fruits. Mix until well distributed.
3. Put mixed fruit in twelve 1-pint containers leaving 1/2-inch
space at top. Pour hot juice syrup over top. Seal and label as
Freddi's Fruit Cocktail Mix. Freeze and use within 6 to 8 months.
Makes about 12 pints of mix.
FREDDI'S FRUIT COCKTAIL: Partially thaw 1 pint of Freddi's Fruit Cocktail mix. Spoon into fruit cups. Pour ginger ale over top, if desired. Makes 4 servings
Notes
a. Take this along, frozen, in your food cooler. It will be just
thawed by the time you want to use it.