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.
 

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 Pie

12" oven, preheated Bake @ 350degrees.
Mix in a small bowl and let stand 10 minutes -

• 2 cups rhubarb (cut up)
• 1 cup fresh raspberries
• 1/4 cup tapioca
• 1 1/4 cups sugar

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:

• 3 cups flour,
• 1 tsp. baking powder,
• 1 teaspoon salt

Beat in separate bowl:

• 1 egg yolk
• 1/2 cup milk

Stir dry ingredients into milk and egg mixture. Add 1 heaping cup Crisco sh