Archive for the 'Dessert' Category

Pineapple Upside-Down

Ingredients

  • 2 Tbsp butter
  • 16 oz. can pineapple slices, in juice
  • 8 oz. jar maraschino cherries
  • 1/2 cup brown sugar
  • 18.25 oz box yellow cake mix
  • (plus ingredients required to make mix, normally eggs, water, and oil)
  • Other Supplies
  • charcoal
  • aluminum foil
  • serving platter (or cooking sheet)

Directions

  • Line 12” dutch oven (d.o.) with aluminum foil and place butter in foil.
  • Mix cake mix according to package directions, substituting juice from pineapples for much of the water required.
  • Place dutch oven on 9 coals and place 15 coals on lid and melt margarine.
  • Arrange pineapple slices on bottom of d.o., place a cherry in the center of each slice.
  • Sprinkle brown sugar over fruit.
  • Pour cake batter over the fruit.
  • Cover and cook for 30 minutes. Turning oven and lid at 15 minutes.
  • Remove cake from d.o. using foil and cover with additional foil.
  • Allow to cool for 10 minutes.
  • Turn upside down and peel away foil.

Submitted by Matt Hackney (#3518 ), Georgia Unit, Region 3

August 17 2013 | Dessert | Comments Off on Pineapple Upside-Down

Chocolate Upside Down Cake

(Reprinted from Dutchovendude.com)

Ingredients:

  • 3 Tbsp butter (or margarine) or oil 1 cup flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 5 tsp dry cocoa powder
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 cup chopped pecans or walnuts 1 cup water
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup dry cocoa powder

Instructions:

  • Melt 3 Tbsp butter in dutch oven and swirl around to cover sides.
  • In zip-loc, mix the flour, sugar, baking powder, salt, and cocoa. (Could do this beforehand)
  • In a bowl, combine flour mix with milk and vanilla. Pour in melted butter from dutch oven. (Just take what pours out, leaving the oven well-coated.)
  • Add nuts and stir well.
  • Pour batter into dutch oven.
  • Mix sugar, brown sugar, and cocoa in a zip-loc. (Could prepare beforehand)
  • Sprinkle sugar over top of batter.
  • Pour 1 cup of water over batter.
  • Bake at 350 degrees for 30 minutes with more heat on top than under.
  • Check for doneness by inserting toothpick or similar into center of cake – if it comes out clean, it is done.
  • When done, remove from heat and remove lid for about 5-10 minutes to cool. Then, put lid on and turn cake over onto lid. If all goes well, it will fall onto lid, but you may loosen the cake with a knife before flipping.
  • Serves 6

Submitted by Matt Hackney (#3518 ), Georgia Unit, Region 3

August 17 2013 | Dessert | Comments Off on Chocolate Upside Down Cake

Basic Dutch Oven Cobbler

Ingredients:

  • 2 cans sliced peaches, in syrup (29-30 oz. cans)
  • 1 package white or yellow cake mix
  • Ground cinnamon to taste
  • 1/3 stick butter or margarine
  • whipped cream or cool whip (if desired)

Directions:

  • Place Camp Dutch Oven over 15 hot charcoal briquettes. Pour contents of peach cans into oven.
  • Spread dry cake mix evenly over peaches. Sprinkle cinnamon over all to taste. Cut butter or margarine into equal slices and arrange on top.
  • Put lid on top of oven and place 10 hot charcoal briquettes in a checkerboard pattern on top.
  • Bake for about 45 minutes or until done. Serve with whipped cream, if desired.

(from theironflame.com)

From WBCCI International Rally, 2013: Dutch Oven Seminar, Sunday June 30 12:00 to 1:30

This recipe is a great introduction to Dutch Oven cobblers. Bring the ingredients and your oven. You can use any fruit you wish and I prefer using fruit pie filling. If you only have a 10 inch oven, bring it and plan on making a great dessert. When finished, you can share this dessert with those watching, or take it back to your rig and share with your neighbors.

Submitted by Matt Hackney (#3518 ), Georgia Unit, Region 3

August 17 2013 | Dessert | Comments Off on Basic Dutch Oven Cobbler

Fizzy Fruit Cobbler

(Reprinted from Dutchovendude.com)

Ingredients:

  • Apple pie filling
  • 1 box yellow cake mix
  • 1/2 can 7-Up
  • 1 Tbsp. cinnamon

Instructions:

  • Any combination of flavors that sound good to you can be tried. This example is apple, yellow cake, and cinnamon. Another might be cherry
  • filling, chocolate cake, and powdered sugar. Or, blueberry filling, white cake, and grape soda.
  • Line the dutch oven with aluminum foil to make clean up easier if you aren’t adverse to doing that.
  • Pour the fruit filing into the bottom of the D.O.
  • Sprinkle the cake mix on top of the filing – do not stir it.
  • Pour the soda on top of the mix from a low height so it does not splatter all over.
  • With a fork, mix the soda into the cake mix, being careful not to mix it into the filling too much – a little is ok.
  • When the cake mix is stirred, sprinkle cinnamon on top.
  • Cook for 45 minutes at 325 degrees.
Submitted by Matt Hackney (#3518 ), Georgia Unit, Region 3

August 17 2013 | Dessert | Comments Off on Fizzy Fruit Cobbler

Trail Cobbler

IMGP2956
Ingredients:
  • 2 cups biscuit mix
  • 2 cups sugar
  • 2 cups milk or water
  • 1 cup margarine
  • 1 can fruit, drained
Directions:
  • Mix the biscuit mix, sugar, milk,and margarine.  Add fruit and stir.
  • Bake in covered oven about 1 hour.
Serves 8
Submitted by Roberta and Roger Peeples (#9110), Golden West Unit, Region 12

August 15 2013 | Dessert | Comments Off on Trail Cobbler

Easy Dutch Cobbler

Ingredients

  • 2 large cans pie filling (pick your favorite)
  • 1 yellow cake mix
  • 1 egg
  • water or milk

Directions:

  • Bring cake mix, already mixed to pancake batter consistency (with egg and milk or water) in bowl or large ziplock bag.
  • Baking time – 45 minutes.
  • In a well oiled dutch oven, add the fruit filling
  • Pour batter from the large ziplock bag into the oven (do NOT stir).
  • Bake with coals on top and bottom for 15 minutes.
  •  Remove oven from bottom coals and cook for an additional 10 – 20 minutes
  •  Remove top coals when cobbler is golden brown and smells done.

 Submitted by: Carolyn Beardshear (#7982), Central Indiana Unit, Region 5 

August 13 2013 | Dessert | Comments Off on Easy Dutch Cobbler

Chocolate Cobbler

Ingredients:

  • 2 Sticks Butter
  • 1 1/4 cup sugar
  • 1 cup sugar
  • 1 1/2 cup self rising flour
  • 1 tsp vanilla
  • 3/4 cup milk
  • 6 Tbsp cocoa powder

Directions:

  • Bring 1 1/4 cup sugar, flour, vanilla, and milk in a bowl or large ziplock bag.
  • Bring 1 cup sugar and cocoa powder in a small ziplock bag.
  • Baking time – 45 minutes.
  • Pre-heat 12 inch dutch oven to 350 degrees.
  • Melt butter in oven.
  • Pour batter from the large ziplock bag into the oven (do NOT stir).
  • Sprinkle cocoa / sugar mixture on top of batter (do NOT stir).
  • Pour 2 cups of boiling water on top (do NOT stir).
  • Bake for 30 – 45 minutes, until crust is golden.

 Submitted by: Mike Zimmermann (#1023), Central Indiana Unit, Region 5

 

August 13 2013 | Dessert | Comments Off on Chocolate Cobbler

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