DUTCH OVEN DESSERT RECIPES

 

Cock-Eyed Cake Single Recipe
(Mamie Diaz)
For a 12 inch oven double recipe.
1/2  cup        all-purpose flour        
3 Tsp.        cocoa
1 tsp.        baking soda        
1 cup        sugar
1/2  tsp.        salt        
5 Tsp.        oil
1 Tsp.        vinegar        
1 Tsp.        vanilla extract
1 cup        pecans        1
1 cup        water

Mix all dry ingredients, and pecans in a bowl.  Make a well, add wet ingredients, stir until smooth, and you cannot see the flour.  Bake 350 F for 30 minutes.  For single recipe use an 8 inch dutch oven.

APPLE CRISP

Another very popular recipe. This one from Doyle and Jan Knudsen and the World Championship Dutch Oven Cookoff. Pour 2 cans of apple pie filling into a 12 Dutch oven. In a separate container, cut 12 tablespoons butter into dry ingredients of topping mixture and sprinkle on top of apple pie filling, then sprinkle on the nuts. Cook approximately 1 hour with most of the coals on top of the Dutch oven and a smaller amount on the bottom. Check often.

 

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.
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.

Peach Cobbler aka dump cake

 recipes from the camping guide at About.com
Peach Cobbler
aka dump cake


You'll be making new friends at the campground, when fellow campers walk
past your campsite and get a whiff of this dessert.

Ingredients:

1 29 oz can sliced peaches
1 small can crushed pineapple
1 box yellow cake mix
2 tablespoons butter
vanilla ice cream
Dump the peaches and pineapple into a 12 inch Dutch Oven and mix. Dump the
cake mix evenly on top of the fruit. Spread pats of butter over the top of
the cake mix. Using 16 coals on top and 12 coals under the Dutch Over, cook
for about 40 minutes or until brown. Be sure to occasionally rotate the
Dutch Oven and the lid so as to avoid any scorching from possible hot spots.

Serve warm with a big scoop of vanilla ice cream.

DUTCH OVEN COBBLER


Cobblers and pies were not regulars on chuck wagon menus. In fact, if the
boss was thrifty, they were nonexistent. But when they were served, stewed,
dried fruits such as apples, peaches or apricots would be baked with dough
in a heavy Dutch oven.

1 cup butter or other fat
2 cups sugar
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup canned milk*
3/4 cup water
4 cups sweetened fruit with juice

Melt butter in Dutch oven over low heat. Mix sugar, flour, baking powder and
salt. Stir in milk and water and mix until well moistened. Pour into Dutch
oven. Pour fruit on top. Cover with flanged lid and place a thin layer of
coals on top. Cook until lightly browned on top of cobbler. (350ø F. oven
temperature)

 

Blackberry Dump Cake


cherry cobbler

Introduction
cherry cobbler - desert for the deserved camper

 

Ingredients
2 cans fruit (dark and light cherrys) 2 cans jiffy cake mix 2 cans crushed pineapple 1 box brownsugar 1 box cinnamon 1 stick margarine

 

Directions
Mix brownsugar and cinnamon in ziplok bag. This is good for many other applications On tin foil, heat charcoals until nearly white. In a #12 dutch oven:1/2 stick of butter to cover bottom. Layer: fruit, cake, pinapple and lightly sprinkle brownsugar/cinnamon. Repeat for second layer. add other half of butter to top(spread it out). Cook for 45 minutes.

The real secret is the coals: 12 to 15 on top same on bottom. This prevents over cooking.

Serves 10 to 20

Serving Suggestions
small disposable cups

Number of Portions?
10

Preparation Time?
45 minutes


Blackberry Dump Cake

4 cups frozen blackberries or other desired fruit
1/2 cup flour
1 white cake mix, with pudding included for moistness
1 20 oz. bottle of lemon-lime carbonated soda

Put fruit in the bottom of a 12" Dutch oven.  Sprinkle flour over the fruit
for thickening.  Sprinkle the dry cake mix over the fruit and flour.
Gently pour the carbonated soda over the cake mix.  Cover and bake using 4-6
briquettes under the Dutch Oven and 18-22 on the lid of the Dutch Oven to
bake the cake.   Baking should take about 35-45 minutes.  You will know when
it is done, the aroma of the fruit and cake are unmistakable.  Let stand to
cool.  Serve with whipped cream, if desired.