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Last Updated: 2/1/2007
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DUTCH OVEN RECIPES
Ice Cream
1 small package instant pudding (any flavor)
2 cup heavy cream 1 cup milk ½ cup sugar ½ tbs vanilla ¼ tsp lemon juice 1 egg 1 can evaporated milk Mix together pudding, 1 cup heavy cream, & milk. In a second bowl mix sugar, egg, vanilla, and lemon juice. Mix in the pudding mixture and pour into a 12" Dutch oven. Add 1 cup heavy cream and evaporated milk, stir until smooth. Place the lid on the oven. Place an inch and a half layer crushed ice and rock salt on the bottom of a large tub, 18 to 20 inches in diameter. Place the Dutch oven into the tub and fill the sides of the tub with more crushed ice and rock salt. Fill the lip of the Dutch oven lid with crushed ice. Every 5 minutes remove the Dutch oven lid and stir mixture. Total freezing time is 45 to 60 minutes. Dry ice can be placed under the oven to help freeze faster, but keep it off the cast iron to prevent cracking. Black Forrest Dump Cobbler
This recipe was originally published in the Readers Digest, and was
adapted for Dutch Oven by Jay C. Bingham. Servings: 12-15
Ingredients: 1 can cherry pie filling 1 pkg. chocolate fudge cake mix 1/2 can water 1/2 stick butter or margarine 1/2 cup chopped nuts, optional Instructions: Prepare charcoal for a 350º F oven. (For a 12 inch oven, use about 26 full briquettes - this can vary depending manufacturer of briquettes and the size of the oven used). While charcoal is igniting, pour the pie filling in bottom of a foil lined Dutch oven. Add water and mix, be careful not to rip the foil. Sprinkle cake mix evenly over fruit mixture. Dot top of cake mix with pats of butter or margarine(Squeeze margarine can be used if desired). Sprinkle nuts on top of cake mixture, if desired. When all of the briquettes are lit spread 9 briquettes evenly inside a circle no larger than the bottom of the oven for bottom heat, place the oven over thee briquettes; spread the remaining briquettes evenly on top of the oven. (The hand thermometer method can be used to verify the temperature of the heat source, see below) Bake for 30 - 45 minutes, or until toothpick comes out of cake mixture clean. Remember to turn the oven 1/4 to 1/3turn every 10 to 15 minutes. Top with Hershey's chocolate syrup and whipping cream, if desired. Serve with homemade dutch oven ice cream for an award winning treat. Notes: This can be prepared with other chocolate cake mixes but I think that the fudge mix produces the best results, a very dark, rich looking cobbler that is delicious. It is so dark it may look burned when done. Monitor this cobbler frequently as it nears completion, since it is so dark it can be a little tricky to tell if it starts burning Raspberry-Rhubarb Pie12" oven, preheated Bake @ 350degrees.
Place fruit in pan, lined with pie crust, dot with 1 1/2 tablespoons butter or margarine. Cover with top crust, seal edges and cut slits to allow steam to escape. Place on rack and bake 40-50 minutes. (can use 2 pkgs. frozen raspberries, thawed and drained) Pie crust: sift into small bowl:
Beat in separate bowl:
Stir dry ingredients into milk and egg mixture. Add 1 heaping cup Crisco shortening (do not substitute) blend with hand to desired consistency. Pie Shell: roll dough for bottom crust 1 inch larger in diameter than the pie pan. Move onto pan and allow dough to settle without stretching. Prick bottom and sides with a fork to prevent puffing. Baste with half & half or whole milk, then prick again. Camp Wygant Frittata(a breakfast casserole) Feeds 5 hungry men.
Lightly oil Dutch oven. Spread one can of green chilies on the bottom of the pan. Top with 3 of the tortillas, tearing or cutting them into 1”x1” pieces. Add 2 cups of the cheese. Layer ¼ lb. sliced ham after cutting or tearing it into 1”x1” pieces. Repeat layers (chilies, tortillas, cheese, ham). Whisk eggs and ¾ cup Half ‘n Half together. Add all spices to egg mixture and mix well. Slowly pour egg mixture over entire top layer. Put lid on Dutch oven and store in ice chest overnight (or, if it will be below 40F, left out but safe from animals. Remove Dutch oven from cooler first thing in the morning. Start the charcoal. When charcoal is ready, place Dutch oven on top of 10 coals under the oven. Place 12 coals on the lid. Cook approximately 45 minutes, or until lightly browned and bubbly, rotating oven and lid in opposite directions every 10 minutes. Cool slightly and cut into serving pieces. Best with picante sauce. Santa Fe Sausage CasseroleFeeds 6 hungry men.
Cook sausage in Dutch oven until browned. Drain off excess grease. Stir in tomatoes and chiles. In a separate container, beat eggs, then add flour, baking powder, salt, garlic, corn, sour cream and cottage cheese, mixing well. Pour into Dutch oven. To this mixture, add Monterrey Jack cheese and stir in. Cook over 10 new briquettes, with 14 briquettes on the lid for 60-75 minutes, turning every 10 minutes. Hiker Dude's Muffin CakeA seriously filling and nutritious breakfast! Each Dutch oven feeds 8. It's best to prepare the dough at home and bring what you need along. The dough will keep up to six weeks in the refrigerator. WARNING: This recipe is makes 3 - 12" Dutch ovens worth, or 6 dozen muffins!
Combine water and baking soda. Allow to cool slightly. Cream together butter and sugar. Mix in eggs. Gradually add flour and buttermilk alternatively. Blend in water mixture. Mix in raisin bran. Line DO with foil. Fill bottom of Dutch ovens to 1" in height. Bake at 375 for 25-30 minutes, or until fork inserted in center comes out clean. Sprinkle with powdered sugar, cut and serve. Have squeeze margarine available. Old Coot's Bacon Soufflé
Line Dutch oven with aluminum foil or generously grease oven. Arrange bread cubes in the oven and sprinkle with cheese. Beat together eggs, milk, mustard, salt, pepper and onion powder. Pour evenly over cheese and bread. Sprinkle with bacon, mushrooms and tomato. Cover and chill overnight. Remove from cooler upon rising so Dutch oven can warm. Bake about 1 hour at 350 degrees (10 coals on bottom, 12 on lid). Base Camp Spoon BreadA hearty, delicious and filling side dish for soup or chili. 8 large servings per oven.
Place sausage, onion and jalapeño in the Dutch oven and cook over until sausage is evenly brown. Remove sausage to another pan. Swish grease around inside of Dutch oven and drain off excess. In a large bowl, combine the cornmeal, green pepper, chilies, eggs and creamed corn. Pour half the batter into the Dutch oven. Sprinkle the batter with the cooked sausage, onion and jalapeño mix. Cover with cheese. Pour on remaining batter. Put oven on top of 10 charcoal brickettes arranged in a circle and place 14 brickettes around the edge of the lid. Rotate oven 1/3 turn and the lid 1/3 turn in the opposite direction every ten minutes. Remove oven from lower coals after 25 minutes and finish cooking with top coals only. It's done when browned, about 35 to 45 minutes. NOTE: the jalapeños don't make this too spicy hot, but you can omit the chilies and jalapeños for a very mild dish. Stir Crazy Cake (from the Geezer's Cookbook)
Put flour, 1-1/2 cup sugar, cocoa, baking soda and salt in a lined, ungreased Dutch oven. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar into one and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Combine remaining sugar and cinnamon; sprinkle over batter. Bake for 34-45 minutes until inserted fork comes out clean. Hershey's Chocolate Syrup poured over this cake is excellent and worth the effort.
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