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
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.
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.
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.
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.

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!!
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.
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!!!
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
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.
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!!!
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
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.
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
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
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.
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!!


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
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.
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
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.
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.
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!!
- 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
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.
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!!