Dutch Oven Bread

4 - Pillsbury Baking Powder Biscuits = 40 Rolls
Parmesan Cheese 100% Grated
Garlic Powder
Spray Butter

Directions:
Preheat and oil a 10" Regular Dutch Oven. Make sure you oil the sides of your dutch oven well. Oil and place the first biscuit along the side. Just keep doing that until you run out of room along the side. Now place the rest in the center. If you are cooking on a dutch oven table use 13 on top and 8 on the bottom. You will see steam coming out from under the lid plus you will smell it too!!
Just before you serve put the butter on top with garlic and the parmesan cheese. As much as you like of each. We cooked ours in the Camp Chef Oven. We took both racks out and just put the 10" Dutch Oven on the bottom.
Serves: 30 Plus

1-2-3 Biscuits

1 teaspoon Salt 2 Cups Flour 3 teaspoons Baking Powder 1/3 Cup Oil 2/3 Cup Milk Directions: Warm and oil your 12" Regular Dutch Oven. Mix salt, flour and baking powder together in a bowl. Mix oil and milk, then add to dry mixture. Mix briefly. Place 3-tablesoon sized scoops on the bottom of your 12" dutch oven. You should get between 12 and 15 biscuits in the bottom of your dutch oven. Bake until you smell the bread or you see steam coming out from under your lid. Serve them nice and warm. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Danish Aebleskivers

2 cups buttermilk or 4 tbsp. powdered buttermilk & 2 cups water
2 cups flour
3 eggs
1 tsp. baking powder
1/2 tsp. salt
1 tsp. soda
2 tsp. sugar Cinnamon or nutmeg optional

Warm and lightly oil your aebleskiver pan or put 2 inches of oil in a 10" dutch oven. Let pan slowly heat up as you mix the bread. Break and separate the eggs, and beat the yolks. Add sugar, salt and milk to the egg yolks. Mix in the flour, soda and baking powder. Mix well. Beat egg whites. Add to the flour mix and place a tbsp. of mix in the egg pan. You can drop by the spoon full in the hot oil and cook one side. Turn over with a fork and cook other side. Roll in cinnamon and sugar, powdered sugar or eat with butter and jam. You can add applesauce to the mix, raisins, cheese, cherries or whatever you like. A can of kernel corn drained is also very good.

Aebleskivers

PDF=Danish-Aebleskivers

Bacon Breadstick

1 - 11 oz. can Pillsbury Refrigerated Bread-sticks (12 bread-sticks)
10-12 slices packaged Precooked Bacon (from 2.1 oz. package)
1 Egg, beaten
1 Slice Packaged Precooked Bacon, finely chopped
1/2 tsp chopped fresh parsley or 1/4 tsp dried

Directions:
Warm and Lightly oil your 12 inch regular dutch oven
Unroll dough; separate into 12 strips.
Starting at center of dutch oven, coil bacon slices with dough strips into a loose spiral, pinching ends together securely as strips are added.
Drizzle or brush beaten egg over dough, using all of egg to fill crevices.
Sprinkle with chopped bacon and parsley.
Bake at 375 degrees, 17 briquettes on top and 12 on the out side edge bottom, for 20-25 minutes or until edges are deep golden brown.
Cut into wedges; serve warm.

Bacon, Cheese & Onion Biscuit

2 (10 count) Cans of Refrigerated Biscuits - you can also use baking powder biscuits
2 teaspoons Vegetable Oil or melted Butter
1/2 teaspoon Log Cabin Grub All-Purpose Seasoning or all-purpose seasoning
1 lb. Bacon, cooked and crumbled
1 Cup Grated Cheddar-Jack Cheese
1/2 cup chopped Green Onions
Directions:
1. Preheat your 12" regular Dutch Oven to 350°F.
2. Put your bacon inside your dutch oven and cook till done.
3. When the bacon is done take out all the bacon and most of the bacon grease. You want to leave some of the grease so you get a good bacon flavor on the bottom of your biscuit.
4. Put all of the biscuits in the bottom of your dutch oven. Put the crumbled bacon on the top with some of the bacon grease.
5. Put the Cheese and Green Onions on the top and put the lid on.
6. Now to get 350°F in your Dutch Oven put 15 briquettes on top and 10 on the bottom. If you are using a Volcano Stove put 9 on the bottom and 15 on the top. Remember when you see steam coming out from under the lid you know it is done.

This recipe is from Cabin Cooking Cookbook by Colleen Sloan on page 19

In our Dutch Oven Class on Feb. 13th we used Pop and Fresh Biscuits.

Bacon, Ham & Cheese Rolls

6 Bread Rolls
Bacon, Ham & Cheese

Directions:
1. Oil your bread pan
2. Place the rolls in the bread pan
3. Top with Bacon, Ham & Cheese
4. Place 8 coals in your Volcano Stove
5. Put your 4 in 1 trevit on the bottom with the coals around it
6. Place the bread pan on top
7. Place the Dutch Dome over the top of your Volcano.
8. Cook for 30 or so minutes.
9. Wait for the smell and then you will know that it is done.

Basque Bread / Sheepherder's Bread

3 cups very hot tap water 1/2 cup margarine 1/2 cup sugar 2 Teaspoons salt (scant) 2 PKG. active dry yeast or 2 scant Tablespoons About 9 cups Flour (Better with 1/2 Whole Wheat) In a pan combine first 4 ingredients, melting margarine. Place 5 cups of flour in bowl and mix. Stir in yeast. When liquid mixture is cool enough, add to flour mixture, mix well. Continue adding flour to form a stiff dough. Beat till gluten is well formed. Place in oiled bowl and put in warm place till double in size. Punch down. Oil sides, bottom and bottom of lid of a 10" x 4" dutch oven. Place rounded oiled dough in the dutch oven and raise till the is about 1" from the top of the dutch oven. Bake at 375 degrees for 15 minutes with the lid on. Remove lid and bake about 40 minutes longer or till loaf sounds hollow. Remove from oven and turn loaf out onto a cooling rack. This makes one very large loaf. It is very Good!!! By Maryl Whittaker Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Bread Pudding

2 cups Dry Bread (broken up, left over sweet rolls or toast.) 4 cups Milk 4 Eggs 1/2 cup Sugar 1 tsp. Vanilla 1/4 tsp. Salt 1/2 cup Raisins Beat together milk, eggs, sugar and Vanilla, raisins and salt. Pour over bread or what ever you are using. Pour in a warmed and oiled 10" Dutch Oven. Sprinkle a little Nutmeg over the pudding. bake for 1 hour or when a knife inserted comers out clean. Lemon sauce, whipped cream or half and half can be served with this dish. Warm or cold its a great dish. 10 briquettes in a Volcano, and be sure not to put any heat in the center of the dutch oven. 8 bottom and 12 top if using your dutch oven table. In your oven at home 350 degrees for about an hour. The smell will tell you when its done. From the Log Cabin Camp Fire Cookn' book page 126. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Cheese Bisquit Bread

3 Cups Flour

1 Tablespoon Baking Powder

1 teaspoon Salt

¼ teaspoon Cayenne Pepper

1/8 teaspoon Black Pepper

4 oz Cheddar Cheese, cut into ¼” cubes

1 ¼ Cups Milk

¾ Cup Sour Cream

3 Tablespoons Butter, Melt

1 Egg, Lightly Beaten

1 to 2 teaspoon Granulated Garlic

Heat and oil your 12” Dutch Oven to 350 degrees. In a bowl, whisk together the first 5 ingredients. (And optional garlic granules) Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your Dutch Oven.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into your Dutch Oven. Bake for 45-50 minutes. Let cool 10 minutes and then remove. Allow to cool for one hour before slicing and serving. That is if you can!! Remember it is HOT!!

PDF Cheese-Biscuit-Bread
Dutch Oven Chessey Bisquit Bread

Cornmeal Biscuits

1 1/2 Cups Flour 1/2 Cup Yellow Cornmeal 2 1/2 tsp. Baking Powder 1/3 Cup Shortening 1/2 tsp. Salt 2/3 Cut buttermilk Sift flour, then put it and baking powder, and salt into mixing bowl. Blend in cornmeal and shortening, then add buttermilk all at once. Stir lightly with a fork, just enough to moisten all the flour. Knead gently about 1 to 2 minutes on lightly floured board. Roll dough 1/2" thick. Cut with 2" cutter and place in warmed and greased 12" Dutch Oven. Then bake at 350 degrees. 15 briquettes on to 10 on the bottom. For about 18 to 25 minutes or until you smell it. When using the Camp Chef propane stove, be sure to use the deflector plate under the Dutch Oven to keep from burning the bottom the put the Dutch Oven Dome on top. Put heat on almost blow out!!

Quick and Easy Chili Corn Bread

3 cups cooked Pinto or Red Beans 1 1/2 lbs. Lean Hamburger 1 Large jar of Garlic and Herb Sauce 1 Onion, chopped 1/2 tsp. Garlic Powder 3 tbsp. Chili Powder 1 tsp. Thyme 1/2 tsp. Salt 1/4 tsp. Pepper Saute Hamburger with onions and add all remaining ingredients. Simmer for 10 to 15 minutes while you mix up your corn Bread. Spread the corn bread mixture over the top of the chili. Replace the lid and bake on 10 to 12 briquettes in you APS Collapsible Stove or a very low hear on the Camp chef propane stove. In your oven bake at 325 degrees. If you wait for the smell you will know when it is done. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Conlin's Sheepherder's Bread

2 Packages Active Dry Yeast
3 Cups Warm Water
1/4 Cup Sugar
2/3 Cup Shortening, melted and cooled
2 teaspoons Salt
8 to 9 Cups All Purpose Flour

Directions:
1. In a large bowl dissolve the sugar and the yeast in warm water. Stir in the shorting and the salt. Allow mixture to stand in a warm place, 5 to 10 minutes, until bubbly.
2. Add 4 cups flour and beat well with a wooden spoon. Stir in enough of the remaining flour to make a stiff dough. Kneed until smooth and elastic.
3. Place in a oiled bowl and turn to cover. Cover with a towel or plastic wrap and let rise in a warm draft free area until doubled in size, about 1 hour.
4. Punch the dough down and shape into a smooth ball and place in a well greased 12" Deep Dutch Oven. Make sure you grease the lid well.
5. Allow to rise until dough is almost doubled. Watch closely or it will rise and lift the lid off the Dutch Oven.
6. Put 18 coals on the top and 6 on the bottom.
8. Cook for 45 or so minutes.

Or if you are cooking them on your Camp Chef propane stove. Pre heat the lid and then put it on and cook on warm with your Dutch Oven Dome over the top.
9. Wait for the smell and then you will know that it is done.
10. Remove from the Dutch Oven and put butter on the top. Allow to cool before cutting. Bread is heavier than a normal and will make excellent toast.

Moist Corn Bread Dutch Oven Style

4 Jiffy Corn Bread Mixes 7-Up Cream of Corn Garlic Pepper Log Cabin All Purpose Seasoning Directions: Preheat and oil your 10" regular dutch oven. Make sure you oil the sides too!! In a large bowl, stir the Jiffy Mixes 7-up about 3/4 can. Ten add the cream corn, some garlic pepper and the Log Cabin Seasoning. The less you mix it the better it will be. Pour the batter into your 10" dutch oven and bake at 350 degrees, about 45 minutes. Watch the corn bread towards the end, you want it to be turning a golden brown and starting to show some cracks. If you want you can add extra coals to the top the last 15 to 20 minutes so you get the golden brown color that you like. Remember when you see steam coming out from under the edges of your dutch oven it is done or you should smell it too!! Use 13 briquettes on the top and 8 on the bottom when you first start.

Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of Vinegar ___ Spray bottle of Oil ___ Don't forget the Food!!!

Cranberry Fruit Bread

Rhodes White bread thaw out! Roll out flat one loaf = Rectangle style Take 1/2 can of Cranberries , spread over the top 1 Cup Boiled Raisins on top of that Cinnamon & Sugar on top of that Orange Peal on top of that Caramel Syrup on top of all that Roll up Bread Nutmeg & Orange Peal on top of that Directions: 1. Warm and oil 12" Regular Dutch Oven 2. Roll up your Bread mixture. Cut into 1" or so. Place in the bottom of your 12" Dutch Oven 3. Put the lid on and cook away 4. 15 coals on top and 10 on the bottom 5. Cook about 45 minutes

Cream Soda Biscuits

2 - 3 lbs. Self Rising Flour 12 oz. can of Cream Soda 1/3 cup of oil Directions:

1. Use your 12" regular Dutch Oven warm and oil your Dutch Oven

2. In a large mixing bowl place flour and pour in the Soda

3. Slowly mix in the flour until it is a soft dough consistency.

4. Remove from bowl and knead adding a little flour as necessary until firm.

5. Roll out and cut with biscuit cutter

6. Make sure you have enough oil in the bottom of your Dutch Oven so you can put some oil on the top and bottom of the biscuit

7. Let them raise for about 20 min.

Put about 5 briquets on the top of the lid.

8. Cook for 30 minutes. = 15 briquets on the top and 10 on the bottom. Up-dates = You can use 7-up, Sprite, or Beer. The beer will give it a sourdough taste.

Cresent Roll Hot Dogs

1 - Can Pillsbury Crescent Rolls
8 of your Favorite Hot Dogs
Hot Dog Sticks
Ketchup & Mustard

Directions:
1. Grab your Hot Dogs and Crescent Rolls

2. Open Crescent Rolls according to the instructions. ( Watch out for the big pop!)

3. Unroll one of the triangle pieces and begin to roll around your hot dog. Start at one end and end up on the other. Make sure it overlaps at the end and give it a little pinch or as you are cooking the bread will fall off. = not Good!

4. Skewer your crescent dog on your hot dog stick and roast over the fire until golden brown.

5. Do not cook it directly over the flame. Cook it over the coals of the fire.

6. Dip with Mustard, Ketchup and whatever you would like.

7. Be careful when done......they will be HOT!!!

Crescent Toco's

Use Crescent Dinner Rolls

– Roll out and divide

– Put your favorite Meat Mix on top or go to the Basic Meat Mix under Beef.

– Take the Big end and roll to the small end.

– Warm and Oil your 12″ DO. If you are using your Camp Chef Stove put the lid over a burning and heat it up good. -Place each one in the bottom of your DO.

-Put 3 Cheese Cheese on top of that -When full put the HOT lid on.

– 15 on the lid and 10 on the bottom for briquets.

– When done serve and put your favorite salsa with it.

– You can also serve with chips.

Dutch Oven Class Jan 2018

Dutch Oven Eggnog Bread

1 ½ cups Flour Eggnog Glaze:

¾ teaspoons Baking Soda 1 Tablespoon Melted Butter

½ teaspoon Baking Powder 1 Tablespoon Eggnog

¼ teaspoon Salt ¾ Cup Powdered Sugar

¼ teaspoon Cinnamon

¼ teaspoon Nutmeg

4 Tablespoons Softened butter

½ Cup Sugar

1 Egg

1 teaspoon Vanilla Extract

1 ½ cups Eggnog

Preheat & generously butter your 10” Dutch Oven to 375 degrees. 13 Briquettes on top 8 on the bottom
Make eggnog bread; In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
In another medium bowl, combine butter & sugar. Mix with a electric mixer until smooth, stopping to scrape the bowl occasionally. Add egg & vanilla and combine mixing until smooth.
Add about ½ of the flour mixture to the butter mixture and mix to combine. Add eggnog and mix to combine. Add remaining flour mixture and mix to form a smooth batter.
Pour batter into dutch oven and bake for 50 to 55 minutes, or until toothpick inserted into the center comes out clean. I would use a 10” aluminum liner here so you can take it out for cooling. You need to cool for about 1 ½ hrs.
Prepare eggnog glaze: In a small bowl, combine butter, eggnog, & powered sugar. Spread over the top of the bread. Serve immediately or wait for icing to firm up about 15 minutes.

PDF = Eggnog-Bread

Dutch Oven Wheat Bread by Bob & Arvella

1 Tbs. Sugar 1 Tbs. Yeast 2 Cups Hot Water 3 Tbs. Olive or Canola oil 2 Tbs. Melted Honey 1 Egg 2 Tbs. Gluten 1 Tbs. Dough enhancer 1 tea. Salt 2 Cups Whole Wheat Flour 1/2 Cup Oat or Wheat Bran 1 1/2 to 2 Cups White Flour Directions: 1. Proof Yeast with 1/2 Cup of water and sugar. 2. Mix 1 1/2 cups water, oil, honey, and egg together. 3. Add whole wheat flour and oat bran. Blend well together. 4. Add Yeast mixture then the white flour. 5. Kneed approx 6 minutes. 6. Divide into 2 loaves, place in Lodge Bread Pans . Let the dough rise to double in size. Bake about 20 to 30 minutes depending on the weather. 7. Place 4 briquets on each side and 2 on the ends. Then Cover with Camp Chef Dutch Oven Dome. Will bake in about 20 to9 30 minutes

Why are the clips here? What it does is lifts the Camp chef Dutch Oven Dome off the bottom of the cook table so you can get a draft of air under it and then it pull the heat to the top hole in the dome.

Easter Bread

2 pkg. Yeast 1/2 cup warm water 3/4 cup butter 2 tbsp. grated lemon peel 2 cups warm milk 1 to 1 1/2 cup raisins are optional 4 eggs 2 tsp salt 1 tsp. vanilla 1 tsp. lemon juice 6 egg yolks 1 cup sugar 9 cups flour Dissolve yeast in water. Beat eggs & yolks together, gradually add sugar. Add butter, salt, lemon, milk and yeast mixture. Beat well. Add 6 cups flour and beat well again. By hand mix in enough flour to form a soft ball dough. Knead in raisins if desired and until dough is of good consistency. Place in greased bowl or lightly warmed greased 12 inch Dutch Oven. Turn to grease coat dough. Let double in size and then punch dough down. Divide into 3rds and shape as desire. Bake at 325 degrees in a greased loaf pans for 45 minutes or 25 briquettes in 12 inch Dutch Oven till done, about 30 minutes. From the Log Cabin Holidays & Traditions cook book page 53.

Cute Easter Biscuits

24 Rhodes Dinner Rolls
1 package Jelly Beans

Directions:
Pre Heat and oil your 12" Dutch Oven
If you want to pull them apart easily oil each roll and place in your Dutch Oven.
Put your Dutch Oven Lid on. Put 6 briquettes on the top of your lid. Let raise until they double in size. Should be about 30 minutes. Then take a jelly bean and put in the middle of each dinner roll. Then put the lid back on and bake. 15 briquettes on top and 10 briquettes on the bottom.
Should Serve 24

French Bread by Bob & Arvella

1 1/2 Tbs. Sugar
3 Cups Warm Water (110 degrees)
1 1/2 Tbs. Salt
6 - 6 1/2 Cups Natural White Flour
2 1/4 Tbs. Yeast
1/4 Cups Oat Bran
Egg Wash and Sesame Seeds on Top

Butter, Honey, Jam or whatever you want to put on it when it is done!!

Directions:
Proof Yeast with 1/2 Cup of water and sugar.
With the rest of the warm water add the other ingredients using 3 cups of flour. Mix all together. Add yeast mixture and then blend in rest of the flour. Knead 6 minutes to develop gluten.
Form into 2 round balls. Place each one into dutch ovens. Wash with egg wash. Make several sliced in the dough; then sprinkle with sesame seeds.
Let the dough rise to double in size. Bake about 20 to 30 minutes depending on the weather.
= 15 briquettes on the top and 10 on the bottom.

Or if you are cooking them on your Camp Chef propane stove. Pre heat the lid and then put it on and cook on warm with your Dutch Oven Dome over the top.
Wait for the smell and then you will know that it is done.

Gingerbread

½ cup butter 1 cup sugar 2 eggs ½ cup molasses ¼ cup honey 1 ½ cup flour ½ tsp. salt 1 tsp. ginger 2 tsp. baking powder In a 12" dutch oven grease and warm it slightly. Cream butter and add sugar. Beat until light & fluffy. Add eggs, beat well. Mix ¾ cup boiling water, molasses and honey. Blend well, mix together flour, soda, salt & ginger. Add to creamed mixture, then add honey mixture & combine well. Pour into dutch oven and bake for 35 minutes at 350, or until done. Will pull from sides of oven. Serve warm with whipped cream. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Hamburger Crescent Rolls

2 cans of Crescent Butter Flake Dinner Rolls
Pre Cooked Hamburger
Red & Green Peppers - chopped
Cheese
Pre mix some mustard & catsup

Directions:
Preheat and oil a 12" Regular Dutch Oven. Remember to oil the side good too. Take one roll and stretch it a little. Place some mustard and catsup on it, cheese, then the bell peppers, and then some hamburger. Then take another roll and smash it flat to put over all that. Crimp the edges to keep it all in side the dough. We then put Log Cabin Seasoning on the top. When the dutch oven is full you are ready to cook. In the Volcano Stove us 12 briquettes on the bottom. If you are cooking on a table use 15 on top and 10 on the bottom. You will see steam coming out from under the lid plus you will smell it too!!

Hamburger Rolls

24 Rhodes Dinner Rolls
Cheese
Green Onions
Green Peppers- if you like
Olives- if you like
Bacon-if you like
Raisins
Hamburger, sausage, & onion mix - pre cooked

Directions:
Pre Heat and oil your 12" Regular Dutch Oven
1. Flatten your roll and place in the bottom of your dutch oven = 20 rolls
2. Put the precooked Hamburger, sausage and onion mix on top of that.
3. Add some cheese on top of that. If you want to add the green peppers, bacon, olives do so here.
4. Flatten your 20 rolls and put on top of all that.
5. Colleen added Raisins on top with some brown sugar!!
Put 15 briquettes on the top and 10 on the bottom and you are off and cooking. In about 45 minutes it should be done or when you see steam you know it is done. Should Serve 24

Hamburger, Sausage & Onion Bomb

6 to 8 rolls, just the dough Hamburger, Sausage, & Onion mix = pre cooked Sage Dressing = pre cooked Roasted Garlic Sauce Cheese, your favorite grated Directions: Take each roll and smash flat and make one large oval. Make just a little longer than your 12" dutch oven because you are going to be folding the ends in. Your can also make it round if you like. Preheat and oil a 12" Regular Dutch Oven. Oil the bottom & sides a lot so you can make sure that the dough does not stick to the bottom and the cheese to the sides of your dutch oven. While your dutch oven is heating up place the sage dressing, hamburger, sausage & onion mixture on top of your dough. Now add the Roasted Garlic sauce and then the cheese, as much as you would like. Make sure you are putting this all in the middle and leave a little dough on the sides and ends so you can fold it in. Now, take the ends and fold them in. Take the sides and bring to the middle and crimping as you go to seal the mixture inside the dough. The trick now is to get it into your dutch oven. If you have a flexible cutting board it will be easy. All you have to do is side it down the cutting board into your dutch oven. Now, put the lid on and go to baking. In your Volcano Stove us 12 briquettes on the bottom. If you are cooking on a table use 15 on top and 10 on the bottom. You will see steam coming out from under the lid plus you will smell it too!! Slice and serve. Serves: 6 to 8 The secret here is that if you do not preheat your dutch oven your dough will not raise as high. Plus it saves about 10 minutes of cooking time. If you made it round pull it all together and give the dough a little twist to seal up all the ends!! You can also put your favorite pizza mixture in side your dough and call it a Pizza Bomb. If you put 2 inside you 12" make sure you oil the sides of the dough really well where the 2 come together so you can pull them apart easier. Make your dough round and then just fold it in half and seal it up.

Ham & Cheese Sandwich

2 Cans of Pillsbury Buttermilk Biscuits = 10 biscuits per can Ham Slices, enough for 10 sandwiches Cheese, grated ( your favorite) or you could use small slices. Directions: Take each roll and smash flat. Add one slice of ham and some cheese and then another slice of ham. Make sure it fits inside the flat roll. Now take another flat roll and put over the top of that and crimp the sides to seal in the ham & cheese. Preheat and oil a 12" Regular Dutch Oven. Oil the bottom & sides a lot so you can make sure that the rolls do not stick to the bottom and the cheese to the sides of your dutch oven. Now put the lid on and go to baking. If you have time let it sit for about 15 to 20 minutes so that the roll will raise and then start cooking. Put about 5 briquettes on the lid. If you are in a hurry just go to cooking your ham & cheese sandwiches. In your Volcano Stove us 12 briquettes on the bottom. If you are cooking on a table use 15 on top and 10 on the bottom. You will see steam coming out from under the lid plus you will smell it too!! Serves: 10 The secret here is that if you do not preheat your dutch oven your rolls will not raise as high. Plus it saves about 10 minutes of cooking time.

Indian Fry Bread

Ingredients:

1 cup unbleached Flour
1/4 teaspoon Salt
1 teaspoon Powdered Milk
1 teaspoon Baking Powder
1/2 cup Water
Vegetable oil for frying
Extra flour to flour your hands

Instructions: Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.

Flour your hands well. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured. Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. Do not worry about it being round.

In a cast iron fry pan or your dutch oven, heat the vegetable oil to about 350 degrees F. You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or your dutch oven. I think dutch oven works best!

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook. Place the cooked Fry Bread on a paper towel to absorb excess oil.

Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

PDF=Indian-Fry-Bread

Irish Short Bread

1/2 cup Soft Butter 4 1/2 tbsp Sugar 1 1/4 cup Flour 3 tbsp Cornstarch Cream butter and sugar together until light & fluffy. Sift flour & cornstarch together using a fork, add gradually until blended. Press mixture into lightly buttered round 8 or 9 inch cake pan. Prick the shell with a fork & press a ridge around the edge with a fork. Bake at 325 degrees for about 35 minutes. Cool for 5 minutes then cut into triangles. Sprinkle with sugar. Makes about 8 or 9 shortbread's. From the Log Cabin Holidays & Traditions cook book page 40.

Jalapeno Pepper / Cheese Bread Dutch Oven Style

2 1/2 cups All Purpose Flour 2 Tablespoons Sugar 2 Tablespoons Freshly Ground Pepper 1 Tablespoon Shorting 1/4 Teaspoon Baking Soda 1 Fresh Jalapeno Pepper 1 Package Dry Yeast 1 Tablespoon Salt 1 Cup Hot Water (120 to 130 degrees) 8 Ounces Pepper Jack Cheese, coarsely ground Directions: 1. In a Large Bowl Blend in one cup flour, sugar,salt,and ground pepper and finely chopped Jalapeno Pepper, after removing the seeds. (the Cheese comes in later, after the first rising.) Add the hot water and shortening. Beat with a spoon 100 times. Stir in additional flour, 1/2 cup at at item, to form a soft, but elastic dough. 2. Knead with a strong push-turn-pull motion on a floured work surface for 10 minutes. Add more flour to control stickiness, if necessary. 3. Form the dough into a ball and place it into a lightly greased 10" Dutch Oven. Place the lid on the Dutch Oven and allow to rise for 45 minutes. If it is a cool dry place 1 or 2 briquettes on the lid. You can test to see if it has raised enough by poking a finger in it. The dent will remain if it has raised enough. If prepared with a new fast rising yeast and at the recommended height temperature, reduce the cooking time by half. 4. Punch down the dough and work it briefly under your hands to press out the bubbles. Spread half of the cheese over the dough and fold in. Knead for 1 minute and sprinkle on the balance of the cheese. After a few minutes of tucking in loose pieces. 5. Press the dough into a 10" dutch oven and allow to rise for 45 minutes or an hour. Dough should rise to double what it was. 6. Preheat Dutch Oven to 400 degrees 15 minutes before baking 7. Bake at 400 degrees for 35 minutes. Crust should be a deep brown and when tapped with a finger should be hard and have a hollow should. If it is not, then return to dutch oven for additional 5 to 10 minutes of cooking time. 8. Remove the bread from the dutch oven and place on a rack to cool. 9. Serve Warm!! By: Dave & Sarah!! Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of Vinegar ___ Spray bottle of Oil ___ Don't forget the Food!!!

Jelly Bean Rolls

Warm and oil your 12” Dutch Oven

Take your favorite rolls put an “X” on the top

Put Jelly Bean on top of the Rolls
Cook Till Rolls are done!!

This is a great one for the Kids to do. They love putting the Jelly Beans on Top!!
15 Briquettes on top and 10 on the Bottom
If you want them to rise just put 5 or 6 on top and then when they get where you want them start cooking.

Dutch Oven Jelly Bean Rolls

PDF=Jelly-Bean-Rolls

Monkey Bread

2 cans Pillsbury Buttermilk Biscuits Large Size 1/2 Cup Sugar 1 tsp. Cinnamon 1 Gallon plastic bag Raisins Walnuts 3/4 Cup Butter 1 Cup Brown Sugar Instructions: While warming your 12" regular Dutch Oven. Open Biscuits and cut each Biscuit into fourths. Mix 1/2 cup sugar and cinnamon into gallon bag. Put in 4 to 6 biscuits pieces and shake till covered with mixture. Grease the bottom of your dutch oven and place biscuits. When you have one can done on the bottom stop!!! Add Raisins and Walnuts.....however many you like. Now add the other can of Biscuits on top of that. In another container melt the butter and add the brown sugar. When you get that done add to the top of the Biscuits....yum yum!! Then cook till done. If you wait for the smell or till you see steam coming from under the lid then you will know they are done. You might want to give them the pinch test just to make sure you have them done. Put 15 briquettes on top of the dutch oven and 10 underneath the dutch oven. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Parmesan Cheese Rolls

Butter - If you like you can add garlic to the butter. If you want to get a little spicy 1/4 teaspoon cayenne to the butter. 12 Bread Rolls - cut up into bit size pieces We used Pillsbury Grands Southern Homestyle Butter Tastin' Parmesan Cheese

Directions:

1. Warm Butter in a 8" Cast Iron Fry Pan

2. While you are doing that take your 12" regular Dutch Oven warm and oil it. If you like use butter on the bottom. Just make sure you melt it.

3. After the butter is ready take each roll and roll in the butter and then in the Parmesan Cheese and place in the bottom of the dutch oven.

4. When you have all 12 rolls done put the lid on and cook

5. Make sure you can put some oil on the top of you dutch oven lid just in case they go that high.

6. Let them raise for about 20 min. Put about 5 briquettes on the top of the lid.

7. Cook for 30 or so minutes. = 15 briquettes on the top and 10 on the bottom. Or if you are cooking them on your Camp Chef propane stove. Pre heat the lid and then put it on and cook on warm with your Dutch Oven Dome over the top.

8. Wait for the smell and then you will know that it is done.

9. Sprinkle with the grated and shredded Parmesan cheese. If you like.

Pigs in a Blanket

12 - Rhodes Rolls 6 - Hot Dogs or Sausages Cheese Onions - diced Directions: Preheat and oil a 12" Regular Dutch Oven. Remember to oil the side good too. Take one roll and smash it flat. Place one hot dog some cheese and onions in the middle of the roll. Then fold the bread over and seal. Do that until you run out of room!! When the dutch oven is full you are ready to cook. In the Volcano Stove us 12 briquettes on the bottom. If you are cooking on a table use 15 on top and 10 on the bottom. You will see steam coming out from under the lid plus you will smell it too!!

Tropical Passion Bread

Bread Dough enough for one loaf of bread Lemon Pie Filling Tropical Fruit Mix 1 Pk Cream Cheese Coconut Chopped Pecans Sprinkle with nutmeg optional Roll out bread dough after it has raised in a rectangular shape. Mix Lemon Pie filling,Tropical Fruit Mix, and Cream Cheese. Spread on bread dough. Add coconut, pecans, and nut meg.....add what you like here. Roll dough length wise and seal the ends. Warm Dutch Oven and oil. Lay bread with the seam down in the dutch oven. You can do a circle or a "u" shape if you like. Let it raise 1/2 in your dutch oven and then cook. When you take it out you can add whip cream, or some frosting that you like. This is a new recipe we made up in the Dutch Oven Class Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Sausage & Biscuits

1 pound fresh sausage 3 tablespoons shortening, or bacon drippings 1/4 cup all-purpose flour 3 cups milk 1/2 teaspoon salt 1/4 teaspoon ground black pepper Directions: 1. In a large heavy skillet (preferably cast iron), brown the sausage breaking it up with a spatula over medium high heat. Do not drain. 2. Add the shortening, flour, salt and pepper. Cook stirring constantly until flour begins to brown. 3. Slowly add milk while continuing to stir. Bring to a boil, reduce heat to a simmer and cook for one minute stirring occasionally. As the gravy cools it will thicken so if you want thinner gravy, add a little more milk. 4. Cut the biscuits in half and pour the gravy over the biscuits. If you want just a plain milk gravy recipe, form the sausage into patties and brown. Remove them from the skillet to use to make sausage biscuits and continue the recipe the same way. By Colleen Sloan Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Skookie Pan Mini Pizzas

12 Rhodes™ brand Dinner Rolls or 8 Rhodes Texas™ Rolls, thawed to room temperature Spaghetti Sauce or Pizza Sauce Grated Mozzarella Cheese Pizza Toppings as desired: Pepperoni, Sausage, Ham, Mushrooms, Olives, Onions, Green Peppers, ect. Directions: Spray Skookie Pan lightly with non-stick cooking spray. Flatten each roll into a 6" circle on top of your Skookie Pan. Spread each roll with sauce and cover with desired toppings. Sprinkle with cheese, Bake in the Camp Chef Oven at 400 degrees for 15 minutes. From our Dutch Oven Classes Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Quick Trail Cinnamon Rolls

1. In a 12" dutch oven, pour ½ pt. Whipping cream or ½ cup (small can) condensed milk. 2. Spread ½ cup brown sugar around on milk and sprinkle with nuts. Place 15 or more rolls around on the Cream and Sugar mixture. 3. Bake with lid on for 18 to 22 minutes at 350 degrees or wait for the smell. 4. Turn the pan upside down and serve off the lid. A caramel sauce will form. 5. A thin glaze of powdered sugar frosting can be drizzled over the top while warm. 6. If using frozen yeast rolls be sure to let rise to double size before baking. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Roll Stacking

- Pillsbury Buttermilk Biscuits Cheese Onions Put a little Log Cabin Seasoning on the top. Directions: Preheat and oil a 12" Regular Dutch Oven. Make sure you oil the sides of your dutch oven well. That way the cheese does not stick to the sides. Oil and place the first biscuit along the side. Just keep doing that until you run out of room. Add cheese and onions on the top. In the Volcano Stove us 12 briquettes on the bottom. If you are cooking on a table use 15 on top and 10 on the bottom. You will see steam coming out from under the lid plus you will smell it too!! Serves: 20 Plus

22 Rolls in Dutch Oven

Salsa Roll's Dutch Oven Style

2 1/2 cups Warm Water 1 cup Favorite Salsa 2 Tablespoons Sun Dried Tomato Paste 1/4 to 1/2 cups Cheddar Cheese 2 Tablespoons Yeast 1 Tablespoon Salt 6 to 8 cups Flour Directions: 1. Mix Water and Yeast until Dissolved. 2. Add 2 cups flour and mix well, then add salt, paste and salsa, and mix well. 3. Add enough flour to form a workable ball. Knead until elastic and then place in a greased bowl and cover, let rise until doubled. 4. Punch down dough and form into 4 ounce balls. Place in a 12" dutch oven that has been warmed and greased. Allow it to rise until double in size. 5. Bake in Dutch Oven for 35 to 50 minutes or until done. 6. Sprinkle cheddar cheese on the top for 5 more minutes of baking or until the cheese has melted. 7. Remove from Dutch Oven and allow to cool on a wire rack. Use 15 briquettes on the top and 10 on the bottom. Toppings: Chopped Green Onions, Sour Cream, and Chopped Olives. By: Cindy & Becky!! Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of Vinegar ___ Spray bottle of Oil ___ Don't forget the Food!!!

Sheepherder Bread Dutch Oven Style

1/2 Bottle Spaghetti Sauce 1b. Hamburger - brown and drain off the grease 1 White or Yellow Onion 1b. Cheese Bread Dough = enough to just fit in your dutch oven Directions: Place bread dough on flat surface and roll out the size of the bottom of your dutch oven. Then put Spaghetti Sauce and cover the dough. Like you would a pizza. Then place the Hamburger, Onion, & Cheese in the middle of the dough length wise. Now you can Braid the dough or fold over like you would a Taco and place in the bottom of your warm greased dutch oven. Cook in your 12" Regular Dutch Oven for about 1 hour. Use 15 briquettes on the top and 10 on the bottom. About 15 minutes before it is done put your Cheese on the top of the dough. Let cook till cheese melts. Toppings: Chopped Green Onions, Grated Cheese, Sour Cream, and Chopped Olives.

Fried Skillet Biscuits

1/3 Cup Biscuit Mix, Bisquick 1/4 Cup Shredded Parmesan Cheese 1/8 teaspoon Pepper 1/2 teaspoon Salt 2 Eggs, beaten 1 Zucchini, shredded 2 Tablespoons Butter Directions: In mixing bowl, stir together biscuit mix, cheese, salt, and pepper. Stir in eggs, add zucchini. Melt butter in a well seasoned cast iron 10" skillet. Form 8 biscuit patties and fry 4 at a time in the skillet over low heat, usually about 3 minutes per side. OK, I am not a zucchini lover so this is what I do. Forget the zucchini and add corn chips (crushed), or corn flakes (crushed) or if you want to add a little spice in your life add flavored chips of any kind. If you do this people will wonder if you have too much time or that you are the best cook in the world. I choose to think the second one is correct.

Sourdough Bread

1 1/2 cup starter room temperature 1/2 cup milk 120-130 degrees 2 1/4 t yeast 3-4 cups flour 1 t sugar 1 t salt 1 egg 1t cooking oil Instructions: Mix milk, yeast and sugar, let it set for 10 min. then add starter, egg, oil, salt, mix 1 min. while mixing add flour 1 cup at at time until it pulls away from the bowl. Mixture should not be sticky. Then put dough on floured board knead 10 min. Then put in greased bowl turn over, over and let rise in warm area 1 1/2 hours or until it doubles in size. Then punch down and put in a 10" warm dutch oven. Let it rise about double in size, about 30 min. Put 12 coals on top and 10 coals on the bottom. Depending on the weather cook for 45 min. to 1 hr. In you oven at home cook at 425 degrees for 25-30 min. until bread sounds hollow. Makes: 1 loaf Preparation Time: 3 hrs. By Jerry Eisenhauer of Twin Falls, ID. :0)

Moist Sweet Corn Bread Dutch Oven Style

1 Cup Cornmeal
3 Cups All-Purpose Flour
1 1/3 Cups Sugar
1 tsp. Salt
2/3 Cup Vegetable Oil
1/3 Cup Melted Butter
2 Tsp. Honey
4 Eggs, beaten
2 1/2 Cups Whole Milk

Directions:
Preheat and oil your 12" regular dutch oven. In a large bowl, stir the cornmeal, flour, sugar, baking powder, and salt. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened. Pour the batter into your 12" dutch oven and bake at 350 degrees, about 45 minutes. Watch the corn bread towards the end, you want it to be turning a golden brown and starting to show some cracks. If you want you can add extra coals to the top the last 15 to 20 minutes so you get the golden brown color that you like. Remember when you see steam coming out from under the edges of your dutch oven it is done or you should smell it too!! Use 15 briquettes on the top and 10 on the bottom when you first start.

Sweet Potato Corn Bread

3/4 Cup Flour 1 1/4 Cups Yellow Cornmeal 3 tsp. Baking Powder 1 tsp. Salt 1/2 Cup Sugar 1/2 tsp. Nutmeg 2 Eggs, lightly beaten 2 T. Vegetable Oil 1 1/4 Cups Butter Milk or Milk 1/2 Cups Mashed Sweet Potatoes Directions: While you are mixing up all your ingredientes pre-heat and oil your 8" dutch oven. Sift dry ingredients together. Slightly beat wet ingredients. Add sweet potatoes and mix well. Add wet ingredients to dry ingredients. Becareful not to over mix. Pour into to your 8" or 10" dutch oven. Bake at 450 degrees for 20 minutes or until corn bread is golden brown on the top. If you are using briquetts on the 8" you will need 12 on the top and 8 on the bottom. Should Serve 12

#1 Trail Bread

2 cups fluffed flour 1 cup milk ¼ cup bacon grease, shortening or butter 1 level tsp. salt 1 level tbsp. baking powder To Mix: Combine all dry ingredients in a pan or bowl, then with fork or your fingers, work the fat into the flour mixture only until it appears to be like a coarse cornmeal. Pour milk and egg into the mix and stir only enough to take up the moisture. To Bake; Grease the Dutch oven liberally and dump the dough into the warmed oven. Spread the dough out in the pan. Smear grease on the top of the bread and bake. Cover and bake in the dutch oven for 20 to 25 minutes at 350 degrees. Texture is like a fry bread/ Can be flipped over after 15 minutes of baking. Variation: Add ¼ cup sugar to the dough

Turtle Dogs

12 - Rhodes Rolls 3 - Hot Dogs or Sausages cut into 1/2 and then into 3rds Cheese Onions - diced Directions: Preheat and oil a 12" Regular Dutch Oven. Remember to oil the side good too. Take one roll and smash it flat. Place one hot dog some cheese and onions in the middle of the roll. Then take another roll and smash it flat to put over all that. Crimp the edges to keep it all in side the dough. We then put Log Cabin Seasoning on the top. When the dutch oven is full you are ready to cook. In the Volcano Stove us 12 briquettes on the bottom. If you are cooking on a table use 15 on top and 10 on the bottom. You will see steam coming out from under the lid plus you will smell it too!!

White Bread

1 cup water 120-130 degrees 3 cups bread flour 2 1/4 t yeast 1 t salt 1/2 T brown sugar 1 T oil Instructions: Mix water and yeast, let stand for 5 min. add salt, brown sugar and oil, mix 30 sec. mix in flour 1 cup at a time until dough pulls away from the side of the bowl. Then knead 10 min. Put in greased bowl, turn over, cover, let rise in warm area for 1 to 1 1/2 hours until it doubles in size. Then pinch down and let rest for 10 min. Put into warm greased 10" dutch oven, let it rise until it doubles in size, about 30 min., In stove bake at 425 for 20 to 25 min. or until it sounds hollow inside. Out side put 10 coals on top and 10 coals on the bottom. Cook for about 1 hour or until it sounds hollow inside. Then let it cook for 5 more minutes. Makes: 1 loaf Preparation Time: 3 hours to 4 hours By Jerry Eisenhauer of Twin Falls, ID. :0)

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