Dutch Oven Desserts

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.

Apple Caramel Cinnamon Cobbler

1 - 8 pack Cinnamon Rolls with Cream Cheese Frosting 1 Cans of Apple Pie Filling Caramel Sauce Directions: Cut up Cinnamon Rolls into about bit size pieces. Preheat and oil a 10" Regular Dutch Oven. Put your can of Apple Pie Filling on the bottom. Put one layer of the Rhodes Cinnamon Rolls next. Next drizzle over all that your caramel sauce as much as you would like. 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 add the cream cheese frosting add a little more caramel sauce. Take the Cream Cheese Frosting and drizzle over the whole thing. We served it with Cool Whip but Ice Cream but it would be great with that too!!! Serves: 8 From April 2013 Dutch Oven Class by Colleen Sloan

Apple Cinnamon Delight

2 - Six Rolls each- Rhodes Anytime Cinnamon Rolls with Cream Cheese Frosting 2 Cans of Apple Pie Filling Caramel Sauce Cinnamon & Sugar Chocolate Chips Directions: Cut up Cinnamon Rolls into about bit size pieces. Keep each pack of 6 rolls separate from each other. Preheat and oil a 12" Regular Dutch Oven. Put one layer of the Rhodes Cinnamon Rolls on the bottom. Next take one can of Apple Pie Filling and put over the top of that. Sprinkle Cinnamon & Sugar over that. Next drizzle over all that your caramel sauce as much as you would like. Next just repeat what you just did for the 2nd layer. We put Chocolate chips on the top in the class. 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!! Take the Cream Cheese Frosting and drizzle over each serving. We did not have any Ice Cream but it would be great with that too!!!

In the picture we used a cast iron bread pan. When you do this cut the recipe in half!! We baked it in the Camp Chef Oven.

Apple Cinnamon Roll Cobbler

Apple Dumpling

1 pkg. ready to bake crescent rolls (8 in pkg.) 4 tsp. sugar 2 sm. tart apples, peeled and sliced 1/2 cup water 3 tsp. cinnamon, divided 2 tsp. diet butter Directions: Preheat dutch oven. Cook at 350 degrees. Separate crescent rolls into 8 pieces. Flatten and stretch each piece. Mix the sugar and 2 teaspoons cinnamon and roll apple slices in this mixture; divide evenly over dough. Fold dough over apples and pinch sheet. Mix water and cinnamon and pour over dumplings. Dot each with 1/4 teaspoon light butter. Bake 25-30 minutes until rolls are done. Yield: 8 dumplings. 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!!!

Apple Struzel

1 - Rhodes Sweet Bread 1 Can of Apple Pie Filling Cinnamon & Sugar Walnuts - chopped Brown Sugar Pecans Directions: Smash 1 loaf of Rhodes Sweet bread. Make it rectangular. Put cinnamon and sugar on top of that. Then the can of Apple Pie Filling. Add the brown sugar and walnuts. Fold the ends in and crimp together. Preheat and oil your 12" regular dutch oven. Make sure you oil the sides too. When ready place the Apple roll in the dutch oven in a "u" shape. Now shake some cinnamon and sugar on top and add the pecans. Put the lid on and cook till done. If you are using briquettes put 15 on the top and 10 on the bottom. From April 2014 Dutch Oven Class by Colleen Sloan

Apricot Cobbler

3/4 cup sugar 1 tablespoon cornstarch 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 cup water 3 (15 ounce) cans apricot halves, drained 1 tablespoon butter or margarine TOPPING: 1 cup all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons cold butter or margarine 1/2 cup milk Directions: Warm and oil your 10" dutch oven combine sugar, cornstarch, cinnamon and nutmeg. stir in water; bring to a boil over medium heat. Boil and stir for 1 minute; reduce heat. Add apricots and butter; heat through. 2. For topping, combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400 degrees F for 30-35 minutes or until golden brown. Use 15 briquettes on the top and 10 on the bottom. If you wait for the steam to come from under the lid you know it is done. If you want a nice golden brown top. The last 15 minutes or so take and put all but about 5 briquettes on the top so you can get that nice golden brown color. Serves: 6

Basic Cobbler

1 Large Can Fruit 1 20 oz. can Pineapple chunks or smaller-use juice Brown Sugar White Cake Mix 1 can of Pop--7-up ect. 1/2 cup Walnuts Cinnamon Cool Whip Directions: Warm and oil your 12" regular dutch oven. Put the fruit in the bottom of the dutch oven spread it out even on the bottom. Next the cake mix spread out even over the fruit. Use about 2/3 of the can of pop, drizzle all over the top of every thing. Put the walnuts and some cinnamon on top of that and put the lid on and cook. It should take about 30 minutes to cook in your dutch oven. If you are out side on top of a dutch oven table put 15 coals on the top and 10 on the bottom. Remember to wait for the smell or you should see steam coming from under the lid to let you know it is done. Sever with you Cool Whip. 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!!!

Black Forest Cream Cheese Cupcake II

4 Eggs 1/2 Cup Milk 8 oz. Cream Cheese, softened 1 Box Super Moist Chocolate Cake Mix 3/4 Cup Cherry Pie Filling 1 tsp. Almond Extract Directions: Mix eggs, milk & cream cheese until smooth. Add cake mix and almond extract, mix well. Pour half into a well greased & floured 10" bunt pan. Add a layer of pie filling then remaining cake batter. Place on a cooling rack in a 12" deep Dutch Oven. Bake at 350 degrees for 50 minutes. Or fill cupcakes 1/3 full, put in 1/2 batter add cherry pie filling and top with other 1/2 of the batter. Bake about 15 minutes in your 12" deep Dutch Oven on top of a cooling rack. Serves 12 Maybe?? By Robert Dowdy :0)

Butterscotch Pecan Rolls

Roll out bread
4 oz. or 1/2 package Cream Cheese
Instant Pudding sprinkle over
Pecans
Drizzle Carmel Sauce over it
1/4 cup Gram-cracker crumbs
Spray some butter on top if you like
Roll up and cut into 1.5" pieces

Warm and oil your 12" regular Dutch Oven
Place inside your dutch oven.
Put some-more Carmel Sauce on top
If you are using the Camp Dutch Oven Dome put your heat diff-user down and then your 12" Dutch Oven. Place the lid on and then the Dutch Oven dome. Set your stove to almost blow out and you are off and cooking.
While the dutch oven is warming up it will raise the dough and then will cook it.
When you smell it it should be done.
If you want to brown the top of the rolls heat the lid on HOT first. Then put it on and it will raise the dough and then brown the top of the rolls.

Dutch Oven Class March 2018

Chantilly Frosting

1 Cup Evaporated Milk 1 Cup White Sugar 3 Egg Yolks, beaten 1/2 Cup Butter 1 teaspoon Vanilla Extract 1/4 teaspoon Salt Directions: 1. Combine Milk, Sugar, Egg Yolks, Butter, Vanilla and Salt in a cast iron fry pan. 2. Cook on medium heat until thick, approximately 12 minutes, Stir constantly!! 3. Remove from heat, and continue to stir until cool and thick enough to spread on your cake. 4. Frost!! This will cover a 9 x 13 inch rectangular cake or two 8" layer cakes and a bunch of cupcakes. Note: Make sure you use a big fry pan, because it bubbles, spits and spurts during the 12 minutes of stirring. Roomer has it this is also good on Coco Puffs!!!

Cherry, Chocolate Snowflake Cobbler

1 Can of Cherry Pie Filling 1 White Cake Mix 1 Can 7-Up Almonds, sliced Coconut, shredded Chocolate Chips 1/4 Cup Brown Sugar Directions: Preheat and oil a 12" Regular Dutch Oven. Put your cherry pie filling on the bottom then add the cake mix. Take your fork and breakup the big chunks of cake mix. Add brown sugar, almonds, coconut and chocolate chips as many as you like. Then add your 7-up in an "s" pattern on the top. If you have some of the cake mix that is still dry just take your fork and mix it in with the pop. 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!! Serves: 10

Cherry, Nut & Bread Surprise

1 Can Cherry Pie Filling (Big Can) 1 tsp. Almond Flavor 1/2 Cup Favorite Nuts Bread Dough Directions: This is without a doubt the easiest dessert to fix when camping or entertaining. Warm and oil you 10" or 12" Dutch Oven. Place a can of Cherry fruit in the bottom of your dutch oven (add 1 tsp. of Almond flavor with this). Drizzle 1/4 cup nuts over the top. Place marble size bread dough on top of that. One about every inch or so. Push the dough down into the Cherry Pie mixture. When done cover with the rest of your nuts. Cook until you smell it......then serve with Cool Whip!!!! Yum!! Yum!!!! 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!!!

Cherry Struzel

1 - Rhodes Sweet Bread 1 Can of Cherry Pie Filling Cream Cheese Pecans Directions: Smash 1 loaf of Rhodes Sweet bread. Make it rectangular. Put the Cream Cheese on top of that. Then almost all of the can of Cherry Pie Filling. You just need some to put on the top when you are done. Now roll up the whole thing. Preheat and oil your 12" regular dutch oven. Make sure you oil the sides too. When ready place the cherry roll in the dutch oven in a "u" shape. Now take the rest of your cherry pie filling a drizzle over the top and then put some pecans. Put the lid on and cook till done. If you are using briquettes put 15 on the top and 10 on the bottom. From April 2014 Dutch Oven Class by Colleen Sloan

Chocolate Idaho Bean Cake

2 cups mashed pinto or red beans 2 eggs 1 cup sugar 1 1/2 tsp. vanilla 1/4 tsp. salt, nutmeg & cloves 1/4 cup chopped nuts 2 cups diced apples or 1 large can apple pie filling 1/2 cup chocolate chips or 4 tbsp. coca if desire 1 cup flour 1 tsp. Baking Soda 1 tsp. Cinnamon 3/4 cup Raisins optional 1/4 cup Butter Cream together beans, eggs, butter & sugar. Add salt, Baking Soda, Vanilla & remaining spices. Stir in Flour and Blind well. Fold in Apples, Raisins, and Chocolate. Pour into a warned & oiled 10 or 12 inch Dutch Oven and sprinkle the nuts on top. Bake on 10 or 12 briquettes in a circle underneath the oven. 325 in your oven at home, sit the dutch oven on a cookie sheet so you do not bend your oven grates. Use a deflector shield with a propane stove. This should bake in about 35 to 40 minutes. The smell will tell you when it's done.

Chocolate Mug Cake

4 Tablespoons Flour 4 Tablespoons Sugar 2 Tablespoons Cocoa 1 Egg 3 Tablespoons Milk 3 Tablespoons Oil 3 Tablespoons Chocolate Chips ( Optional) A Small splash of Vanilla Extract 1 Large Coffee Mug...Metal of some sort Directions: Add dry ingredients to the mug, and mix well. Add the Egg and mix again. Pour in the milk and oil mix well again. Add chocolate chips and vanilla extract and mix again. Now get out your 12" dutch oven or what dutch oven will fit how may cups you are doing. Put the dutch oven over your heat source put about 1" of water in the bottom. Now start putting in all your cups. We have done these with paper cups too!!! You can also mix up any cake mix just like normal and start pouring into your cups!!! Fill about 3/4 full. Then start cooking. Just make sure you do not boil out all of the water. In about 1/2 hour or so you should have some really fun and good individual cake's!!! Of course you will need ice cream or cool whip!! You can top them with chocolate chips or any other fun thing you can think of at the time!! If you are using a Camp Chef stove to do the cooking make sure you use the heat diffuser plate and them put your dutch oven dome on top of that and you are off and cooking. Now for something really fun take a Orange cut it in half and pull out all of the orange. You will just have the shell left....now pour in the cake mix about 3/4 full. Put in the bottom of your dutch oven just like the other and you are off and cooking!!! These are a lot of fun when you start passing them out to eat!! Remember they are hot too!!! A set of tongs works great to get these out.

Conlin Poppy Seed Cake

INGREDIENTS 4 large eggs

1 ¼ c vegetable oil

2 ½ c sugar

3 c all-purpose flour

1 ½ tsp salt

1 ½ tsp baking powder

1 ½ tsp almond extract

1 ½ tsp vanilla extract

2 tsp butter flavoring

1 ½ c milk

3 Tbs poppy seeds

Glaze: ¼ c orange juice

½ teaspoon of each of the three flavoring

¾ c sugar

PREPARATION: Beat oil, sugar and eggs together in a large bowl. Sift flour salt and baking powder together in medium bowl. To the sugar mixture add, 1 c flour mixture and beat well. Add ½ c milk and beat well. Continue till flour mixture and milk is gone. Add extracts and poppy seeds and mix well.

Grease and flour the Dutch oven. Pour the batter into the Dutch oven. Bake using 7 coals on bottom and 22 on top for about 45-55 minutes or until toothpick comes out clean.

Remove from the oven and place on cooling rack.

In a small sauce pan or small Dutch oven, heat glaze ingredients and stir until dissolved. Heat to boiling, but do not boil. Spoon glaze over the cooled cake until all the sides are covered.

12" Dutch Oven

Cooking Time: 45-55 minutes

If in the oven- 350 for one hour.

By: Ross and Angie Conlin

Cranberry Cake

1 ( 8 oz.) package Cream Cheese 1 Cup Butter 1 1/2 cups Sugar 4 Eggs 2 1/4 cups Flour 1 1/2 teaspoons Baking Powder 1 teaspoon Vanilla 1 teaspoon Lemon Extract 1 Tablespoon Lemon Zest 1 Cup Cranberries 1 Cup Chopped Nuts Powdered Sugar Directions: Warm, oil, and flour your 12" Regular Dutch Oven. In another bowl put Cream cheese, butter, and sugar stir until light and fluffy. Stir in flour and baking powder. Add flavorings. Stir in (by hand) the cranberries and nuts. Bake at 350 degrees for about 60 minutes. Cook until you smell it and you see steam coming out from under your dutch oven lid. When cool cut around the edge of the cake inside the dutch oven. Then put the lid back on and turn the dutch oven upside down.....your cake should now be on top of your lid ... if you did it all right. Sprinkle with powdered Sugar and serve!!! This is an old Pioneer recipe!!!

Ding Dong Cobbler

Requires a 12" Deep dutch oven, a large mixing bowl, and a mixing spoon. You may also want to line the DO with heavy duty foil or us a 12" aluminum dutch oven liner!!

Ingredients:
2 (18 1/2 oz) boxes Betty Crocker yellow cake mix
6 eggs
2/3 cup vegetable oil
2 1/2 cups water
1 (21-ounce) can cherry pie filling
12 Hostess Ding Dongs
1 single-serving packet instant hot chocolate mix
20 large marshmallows
3 Tbsp butter

Options: You can substitute chocolate cake mix for the yellow, Twinkies for the Ding Dongs, and apples or peaches for the cherries.

Directions:
Open can of pie filling and unwrap Ding Dongs to save necessary time in a later step.

Pour both packages of cake mix into a large bowl. Combine with eggs, vegetable oil, and water. Pour can of pie filling into bottom of oven. Then, pour half of the cake batter over the filling. Place 6 Ding Dongs on cake batter, spacing them evenly. Sprinkle half of the hot chocolate mix over the Ding Dongs. Pour remaining cake batter into oven. Place remaining 6 Ding Dongs on cake batter.

Set marshmallows on top of batter and Ding Dongs. Sprinkle remaining hot chocolate mix over marshmallows. Cover marshmallows with small pieces of butter, to promote browning.

Bake using 8 coals arranged in a ring under the oven and 17 coals on the lid. Cake will be ready to serve when browned on top and a toothpick comes out clean, about 45 minutes. (Or, bake at 350* F in a conventional oven.)

This has been handed down from one Boy Scout Troop to another so we are not sure who started it but we know it was a Scout Troop!!!

PDF = ding-dong-cobbler

Dirt Balls

1 cup peanut butter (smooth) 1 cup honey 2 cups powdered sugar (more if needed) Directions: Mix the peanut butter and honey in a bowl. Pour in the powdered sugar and mix until fairly smooth. The batter gets “worked” by the kids and should be really smooth by the time they’re done playing. If the dough is sticky or if it starts to get sweaty or sticky before the kids are done making creations, just add a bit more powered sugar. Put the shapes out on a piece of wax paper or tin foil when the children are done. They firm up as they sit. They do better placed in the shade to rest. Dirt balls can also be a nice rainy day project on camping trips or even something fun to make at home when the kids are bored. Be sure to have hand wipes if making these outside. Little fingers will be pretty sticky after playing with Dirt Balls. By Cyndi Allison

Dutch Oven Lemon Cream Dump Cake

Ingredients • 1 (16 oz.) can Lemon Pie Filling • 1 (15 oz.) package Yellow Cake Mix • 4 oz. Cream Cheese, cubed • 1/2 cup (1 stick) unsalted Butter, thinly sliced Preparation 1. Preheat and oil your 10” Dutch Oven to 350º F. = 12 Briquettes on Top and 8 on the Bottom. Pour lemon pie filling into the bottom of greased Dutch Oven, making sure to spread it all around. Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix. 2. Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible. 3. Put lid on and bake for 35-40 minutes, or until toothpick inserted in center comes out clean. If you see steam coming out from the edges of the lid it should be done. 4. Remove from oven and let cool 15-20 minutes before serving. That is if you can!! Should serve 8 to 10………….yah right!!!! Not at my house!!

PDF= Lemon Cream Cheese Dump Cake

Earthquake Cake

1 Cup Chopped Pecans 1 Cup Coconut 1 German Chocolate Cake Mix 1 (8 oz.) package Cream Cheese, softened 1 Stick Butter or Margarine, softened 1 Pound Powered Sugar 1 teaspoon Vanilla Directions: Warm and oil well your 12" Regular Dutch Oven. Sprinkle pecans and coconut on the bottom of dutch oven. Mix cake mix according to directions on the box; pour over pecans and coconut. Mix cream cheese, butter, powdered sugar, and vanilla. Drop by spoonfuls onto cake. Bake at 350 degrees for about 50 minutes. Cook until you smell it and you see steam coming out from under your dutch oven lid. Cake will crack open when done!!!

Easy Cobbler

1 Can Pie Filling Fruit 1 Cake Mix 1 Can Pop Directions: This is without a doubt the easiest dessert to fix when camping or entertaining. Warm and oil you 10" or 12" Dutch Oven. Place a can of fruit in the bottom and a cake mix over the top. Drizzle a can of pop over the top and bake. If there is a lot of juice, like peaches, drain part of the juice and save for later to drink. Hear are some combinations to work with: Cherries--Chocolate Cake Mix and Coke Cherries--Cherry Cake Mix and Coke Apples--Spice Cake Mix and Root beer Canberries--Butter Cake Mix and Cream Soda Fruit Cocktail--White Cake Mix and 7-Up Blueberries--White Cake Mix and Cream Soda 1 can Apple and 1 can Raspberry----White Cake Mix and 7-Up Let your conscience be your guide, there are a lot of combinations that are great. In the Scout cobbler contests. I've had everything from Jerky to gummy bears in their cobblers. Crumbled up cookies and stale donuts make a unique topping. Don't forget the whip cream or the ice cream if it's available. In the Log Cabin Camp Fire Cookbook 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!!!

Fresh Peach Cobbler

1 cup sugar 2 Eggs 2 tbsp. Cornstarch 1 tsp. Nutmeg 4 cups Peaches (fruit) Cobbler Crust: 4 tbsp. Sugar 3 tbsp. Butter 1 1/2 tsp. Baking Powder 2/3 cup Milk 1 cup Flour Directions: In a large bowl, mix all the filling ingredients except peaches. Set aside and mix all cobbler ingredients together except milk and butter. Now mix in milk and butter, cutting them into the crust mixture until a ball forms. Set aside. Now mix peaches (fruit) into filling mixture and spread into the bottom of a 12" or 14" Dutch Oven. Crumble or spoon in the crust mixture over the filling. Sprinkle cinnamon and sugar over the top. Bake at 350 degrees for 25 to 30 minutes. Serve warm for the best results. Variation: Try putting 1 cup of brown sugar on the bottom of the pan to create a double crust. In the Log Cabin Dutch Oven Cookbook pg. 78

Grilled Chocolate Marshmallow Bananas

If you love S’mores or if your kids do, then try this banana-based variation for a change of pace. Grilled Chocolate Marshmallow Bananas are fun to make and are a yummy way to wrap up a home or camping barbecue. All you need to make Grilled Bananas are bananas (of course), chocolate chips (semi sweet or sweet are fine) and miniature marshmallows. Cut one side of the banana open without hitting the ends or cutting through to the bottom side. Carefully edge the banana open and put in some chocolate chips and marshmallows. A banana will not hold a whole lot of either, so you’ll probably have some left over. Twist tie the bags and use them for another barbecue banana treat or baked dishes. Wrap each banana tightly in aluminum foil. You can put the bananas right on the grill, but the skins blacken (which turns kids off), and if they tip, you have a mess. It’s also harder to heat evenly when you can’t turn the fruit. There are other recipes that use direct heat, but I would go with foil for this one. Heat the Grilled Bananas for 3 or 4 minutes. Turn and cook another 3 or 4 minutes. You’re really just heating and making sure the chocolate and marshmallows melt. So, don’t cook these for too long. Remove the bananas from the grill and let them cool a bit especially if you’re serving these to kids. Once they’ve cooled a little, they can be served right in the tin foil. You probably want to provide plastic spoons, since these are rather messy. They can also be scooped out in bowls and served with ice cream. Our local Boy Scouts enjoy these, and they get a little fruit with the dessert. The adult leaders like them too, but that’s our little secret. Grown ups can just say these are for the kids and then act like good sports and eat some too.

Hot Fudge Pudding Cake

Recipe from: Leonora Burton 8" Dutch Oven 6 bottom Briquettes 12 Top Briquettes Serves: 8 In a bowl stir together 3/4 cup sugar, 1 cup all-purpose flour, 3 tablespoons cocoa, 2 teaspoons baking powder, and 1/4 teaspoon salt. Stir in 1/2 cup milk, 1/3 cup melted butter, and 1-1/2 teaspoon vanilla extract; beat until smooth. Pour batter into to an ungreased 8" Dutch oven. In the same bowl used above stir together 3/4 cup sugar, 1/2 cup brown sugar, and 4 tablespoons cocoa; sprinkle evenly over batter. Pour 1-1/4 cups hot water over top; do not stir. Bake with 6 Charcoal briquettes on the bottom and 12 charcoal briquettes on the top for 35-40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of Dutch oven over the top. Garnish with whipped top if desired. Yield 8 servings.

Idaho Apple Bean Cake

2 Cups Mashed Pinto or Red Beans or Kidney or Re-fried Beans 2 Eggs 1 Cup Sugar 1 1/2 tsp. Vanilla 1/4 Cup Chopped Nuts ( we used Almonds and Pecans) 2 Cups diced Apples or 1 Large Can Apple Pie Filling 1/2 Cup Chocolate Chips or 4 tbsp. Cocoa if desired or you can use any other chips you like 1 Cup Flour 1 tsp. Baking Soda 1 tsp. Cinnamon 3/4 Cup Raisins - Optional 1/4 Cup Butter 1/2 Cup Mashed Potatoes Directions: Warm and oil your 10" or 12" regular Dutch Oven Cream together, beans, potatoes, eggs, butter, and sugar. Add Salt, Baking Soda, Vanilla, and remaining spices. Stir in Flour and blend well. Fold in Apples, Raisins, and Chocolate. Pour in your warm dutch oven. Sprinkle the nuts on top put the lid on and bake. Put 15 briquettes on the top and 10 on the bottom. If you are using a Volcano cooker just us 12 briquettes on the bottom. Wait till you smell or see steam coming out from under the lid and pull off heat. Wait till it cools down and serve with ice cream or cool whip. This is VERY, VERY Good!!! By Colleen Sloan

Lazy Peach Cobbler

Old Spotted Dog Pudding

1 cup brown sugar ½ cup water 4 cup toasted bread crumbs ½ cup raisins 1 cup peeled diced apples ¼ cup butter 2 eggs 1 ½ cup milk 1 tsp. cinnamon ¼ tsp. nutmeg In a sauce pan, combine water and sugar, bring to a boil and cook till thick and syrupy, (5 minutes) let cool. Warm and grease a 10" dutch oven. Layer ½ the bread crumbs, syrup, apples, and raisins in bottom of pan. Repeat till all ingredients are in pan. Pour butter over top and set aside. Mix eggs, milk, cinnamon & nutmeg together and pour over bread mixture. Bake 35 minutes at 350 degrees. Sprinkle white cheese over the top. Allow time to cool (10 min.) and cut into servings. In today’s world we can serve with Ice Cream, Yogurt or whip 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!!!

Orange Rolls, Pears & Pineapple Dessert

12 Pack of the Orange Rolls from Rhoads 1 Can Pears = diced 1 Can Pineapple Bits Chocolate Chips Brown Sugar Pecan Nuts Cinnamon Directions: 1. In your 12" regular Dutch Oven preheat and oil it. Then take 6 of your rolls and flatten them out a little bit and put them on the bottom. 2. Put your Pineapple bits and diced pears next. Put some Cinnamon on top of that. 3. Take the rest of the rolls and flatten them out and put on top of all your goodies. 4. Add Chocolate Chips, Pecans, top with Chocolate Chips and brown sugar. 5. Put the lid on and Cook You want to get to 350 degrees so you will need 15 briquettes on the top and 10 on the bottom. When you see steam come from under the lid you know it is done. 6. Add the Icing from the rolls and serve. 7. Caution....this is soooooo Good!! Tell everyone it did not turn out so you can have more!!! Dutch Oven Class on May 1, 2013 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!!!

Pineapple & Fruit Cocktail Dessert

1 - 20 oz. Can of Crushed Pineapple (do not drain) 1 - 15 oz. Can of Fruit Cocktail (drain) 1 - 15.25 oz. Can of Pears (drain) 1 Yellow Cake Mix 1/2 cup Nuts 1/2 cup Brown Sugar 2/3 Can Sprite, or 7-up or Mountain Dew Directions: Warm and oil your 12" Dutch Oven. Place a can of Crushed Pineapple, Fruit cocktail, and Pears in the bottom of your dutch oven. Sprinkle Brown Sugar over the top. Add the cake mix, then the nuts, and the pop. Cook until you smell it and you see steam coming out from under your dutch oven lid......then serve with Cool Whip!!!! Yum!! Yum!!!! 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!!!

Pineapple-Pear Cobbler

1 can of Pineapple drain juice
1 can of Pears drain juice and cut up in can
Brown Sugar
Cinnamon
Coconut – shredded

Warm and oil your 12″ Dutch Oven
In your 12″ DO put 1/2 of the pears on the bottom of your DO.
– Then 1/2 of the Pineapple
– Put a little brown sugar on top
– Other half of the Pears
– Other half of the Pineapple
– Put a little brown sugar on top
– Put some Coconut on top
– Put Lemon Cake mix on the top
– Some more Coconut if you like
– 1/2 Can of 7 Up drizzle over the top.
– 15 briquets on the top and 10 on the bottom. Cook for about 45 minutes
Dutch Oven Class Jan 2018

Pineapple, Pare, Madnarin Oranges Cobbler

1 - 10 oz. can Mandarin Oranges 1 - 15 oz. can of Sliced Pares, take a knife and slice them up more in the can. 1 - 20 oz. can of Crushed Pineapple Drain Juice off all the above. Brown Sugar Lemon Cake or white or Spice Cake Coconut Whole Cherries Mt. Dew or 7 -up for pop Warm and oil your 12" regular Dutch Oven. Put in the bottom mandarin oranges, pares, pineapple and mix up. Put some brown sugar on top of that Put cake mix on top of that. Add your Pop. Add your Coconut and Cherries Put the lid on and cook.

Pioneer Carrot Cake

2 cups flour 2 tsp. soda 2 tsp. cinnamon ½ tsp. salt 2 tsp. vanilla 1 cup crushed pineapple drained 2 cups grated carrots 1 ½ cup flaked coconut (optional) 1 cup chopped nuts 3 eggs ¾ cup vegetable oil ¾ cup sugar ½ cup buttermilk Sift together first 4 ingredients, set aside. Beat eggs and add oil, buttermilk, sugar and vanilla. Mix well. Add flour mixture, pineapple, carrots, coconut (optional) and nuts. Pour batter into a warm and greased oven and bake for about 55 minutes or until you can smell it. A toothpick will come out clean when inserted. Cake will pull from sides of pan. Cream Cheese Frosting: 3 cups powdered sugar, 12 oz cream cheese, 1 tsp. milk and 1 tsp. vanilla mixed together well. Hint: Adding a pinch of baking powder to powdered sugar frostings will help it stay moist and not crack. 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!!!

Pumpkin & Apple Cobbler

1 Can Pumpkin Pie Filling 1 Can Apple Pie Filling 1 Spice Cake Mix 1 Can Root Beer Pop or you can use 7-up 1/2 tsp. Cinnamon Caramel Syrup Walnuts = hand full - chopped Directions: In a mixing bowl mix the pumpkin and apple pie fillings. Pre heat and oil your 12" regular Dutch Oven. When warm put the pie fillings in the dutch oven. Now take the Spice Cake Mix and pour over the top of the pie fillings and flatten out. Take your pop and drizzle that over the top. You might want to take a fork and mix the pop and the cake mix a little so you do not get any dry spots in the cake mix. Now, take 1/2 tsp of cinnamon and put over the top of that. Take your Caramel Syrup and pour over the top in a zig zag style. Now just add however many nuts you want and cook. Put 15 briquettes on the top and 10 on the bottom. If you are using a Volcano cooker just us 12 briquettes on the bottom. Wait till you smell or see steam coming out from under the lid and pull off heat. Wait till it cools down and serve with ice cream or cool whip. This is VERY, VERY Good!!! By Colleen Sloan

Almost Pumpkin Pie in a 12" Dutch Oven

1- 29 oz. Can of Pumpkin 3 teaspoons Pumpkin Pie Spice 3 eggs 1 cup Sugar 1/2 teaspoon Salt 1 teaspoon Vanilla 1 cup Evaporated Milk Topping: 1 package Yellow Cake Mix 1 cup Chopped Pecans 1 cup Butter Mix together all filling ingredients. pour into greased 12" Dutch Oven. Cut butter into cake mix with pastry blender then mix in nuts. Sprinkle over top. Bake at 350 degrees for 1 hour. When hot, serve with whipped cream or ice cream. Server 12- 16 From the Dutch Oven Resource cookbook published by Camp Chef and Gerry & Chauna Duffin authors.......sorry this is a discontinued cookbook by Camp Chef!! Permission to use this recipe was given Oct. 2009 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!!!

Quake Cake Dutch Oven Dessert

Ingredients: 1 box Duncan Hines German Chocolate Cake Mix 3 Eggs 1 1/3 c. Water 1/2 c. Oil 1 c. Coconut 1/2 c. Chopped Walnuts 8 oz. Softened Cream Cheese 1 Stick Softened Butter 2 c. Powdered Sugar 1 tsp. Vanilla 1 pkg. Chocolate Chips Directions: In your 12" regular Dutch Oven preheat and oil it. TIn the bottom of your dutch oven, put the coconut and nuts. Mix cake mix according to package directions. Spread batter over the nuts and coconut. In a bowl, mix the cream cheese, butter, vanilla, and powdered sugar until fluffy. Spread over the batter. Sprinkle with chocolate chips. Bake at 350 degrees F, 15 briquestts on the top and 10 on the bottom, for 50 minutes. Cool. *Duncan Hines suggest this be served with Cool Whip. I personally do not think cool whip would "Add" anything to the cake, but that's a personal choice .. So add a dollop on top of your piece if you want. If you have Ice cream it works great too!! When you take the lid off your dutch oven, it looks like it has exploded (it does not actually explode, so it won't mess up your oven!). That’s why it's called an Earthquake Cake. The cream-cheese mixture sinks and the nuts and coconut rise, and it looks really funky!! But it tastes delicious!! If you like the aluminum dutch oven liners this would be a great one for that. See Dutch Oven Camp Liners 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!!!

Raspberry Cobbler Dessert

2 - Cans of Raspberry Pie Filling 1 White Cake Mix Sprinkle with Cinnamon, Sugar, and Brown Sugar 1 Small Can Pineapple, crushed, drained 1 Can Sprite, or 7-up or Mountain Dew Directions: Warm and oil your 12" Dutch Oven. Place the cans of Raspberry Pie filling in first, then the Brown Sugar, and Crushed Pineapple. Then add the cake mix, then sprinkle cinnamon and sugar over the top. Now add the pop, make sure you do an "S" pattern on the top. Cook until you smell it and you see steam coming out from under your dutch oven lid......then serve with Cool Whip!!!! Yum!! Yum!!!! 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!!!

Raspberry, Pears, & Lemon Cobbler

1 can of Raspberry Pie Filling 1 can of Pears with Juice 1 can Lemon Pie Filling 1 Package Butter Cake mix or White Cake Mix Coconut for top!!! Warm and butter bottom of 12" Dutch Oven. Add 1 can Raspberry Pie Filling, 1 can Pears with the juice, 1 can Lemon Pie filling and mix together. Add Cake mix ....take a fork and get the big chunks out....but do not mix all together. You do not add any moisture to this....you get it from the pears juice. Sprinkle coconut on top. Put your dutch oven lid on and wait for the smell. Should take about 30 to 40 minutes. 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!!!

Steve’s Red , White, & Blue Cobbler

2 cans each - cherry & blueberry filling 2 boxes white cake mix ½ stick butter 1 large zip lock bag 1 large tub Kool whip Combined 2 boxes of cake mix in zip lock bag or bowl Spoon 1/3 of the cake mix into Dutch Oven. Spread the blueberry filling over the cake. Add another even layer 1/3 of cake mix. Spread the cherry filling on top of the second layer of the cake mix. Add the rest of the cake mix on top of the cherries. Cut "pats" of butter over cake mix Cook at 375 degrees for 45 min. or until crust is golden brown.. Charcoals : 9/18 = 9 on bottom and18 on top, for a 12 inch Dutch Oven Serve with Kool Whip & enjoy Stephen Hong ASM BSA Troop 201 Honolulu, Hawaii 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!!!

S'mores

8 to 10 whole gram crackers (about 5" x 2.5")
1 Package of fudge brownie mix
2 cups miniature marshmallow
1 cup (6 ounces) semisweet chocolate chips
2/3 cup chopped peanuts

Mash the gram crackers and put in the bottom of your dutch oven. Prepare the brownie batter according to the box mix. Spread over the gram crackers. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallow, chocolate chips and peanuts. Bake 5 minutes longer or until marshmallows are slightly puffed and golden brown. This will be hot so you will want to let it cool a little before serving.

Smore's Dip

This is everything you love about a good campfire s'more turned into a melty, gooey, warm, and delicious dip. We know you won't be able to stop at one bite!

Ingredients
1 Tablespoon Butter
24 ounces Semi-Sweet Chocolate Morsels or Twix, or Reese's Peanut butter cups (Do not add the Butter)
10 ounces Large Marshmallows
Graham Crackers

Prep Time = 5 minutes
Cook Time = 7-10 minutes
Servings = 8-10

Directions:
Warm and oil your 10" regular Dutch Oven
1. Preheat Dutch Oven to 450°F = 18 top 10 bottom
2. For 5 minutes.
3. Melt butter in the Dutch Oven, covering the cooking surface evenly.
4. Pour chocolate morsels in the Dutch Oven, covering the bottom. Top with marshmallows.
5. Bake for 7-10 minutes, until marshmallows are toasted.
6. Serve using graham crackers to dip.
I would use the Aluminum Dutch Oven liners here so you can pull it out and serve out of it!! It looks much better to lick out of it and not your Dutch Oven!!!

Snicker Doodle Apple Cobbler

Topping: 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix 1/2 cup butter, softened 1 egg 5 teaspoons Sugar 3/4 teaspoon ground Cinnamon Filling = 10 cups sliced peeled apples (10 medium) Granny Smith Apples or McIntosh, Braeburn, Honeycrisp. 1/2 cup sugar 3 tablespoons Gold Medal™ all-purpose flour 1 teaspoon ground Cinnamon 2 teaspoons Lemon juice Serve-With, if Desired Vanilla ice cream or sweetened whipped cream •1 - Oil & Heat oven your 12” regular Dutch Oven to 375°F. = 17 on top and 12 on bottom •2 - In large bowl, stir cookie mix, softened butter and egg with spoon until soft dough forms. In small bowl, mix 5 teaspoons sugar and 3/4 teaspoon cinnamon until blended. Set aside. •3 - In another large bowl, stir Filling ingredients until well coated. Spread evenly in bottom of your Dutch Oven. Drop dough by rounded tablespoonfuls evenly over filling (some apple slices will show). Sprinkle sugar-cinnamon mixture on top. •4 - Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving. Serve with ice cream or sweetened whipped cream

PDF = snickerdoodle-apple-cobbler

Snicker Doodle Apple Cobbler

Sour Cream Coffee Cake

3/4 cup butter 2 cups sugar 2 eggs 2 cups flour 1 tsp baking power 1/2 tsp salt 1 cup sour cream 1 tsp vanilla Cream butter and sugar. Add eggs and beat well. Blend in vanilla. Add four, baking powder and salt. Blend in sour cream. Pour 1/2 the batter in a greased 10 inch Dutch Oven. Sprinkle with brown sugar, cinnamon and chopped nuts. Add remaining batter and bake at 350 degrees for 1 hour. Check and cook another 20 minutes if not pulling from sides of Dutch Oven. Glaze with powered sugar, vanilla and milk mixture. From the Log Cabin Left Overs Cook Book page 61. 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!!!

Sunshine Cake

2 - 20 oz. Cans of Cherry Pie Filling 1 Yellow Cake Mix 1 Can of Lemon-Lime Soda Directions: Warm and oil your 12" regular dutch oven. Put the Cherry Pie Fillingin the bottom of the dutch oven spread it out even on the bottom. Next the cake mix spread out even over the fruit. Pour Soda Pop on top of that and gently stir to combine the cake mix and the pop. Bake for about 35 minutes or until you smell it or see steam coming out from under the lid. Use 16 charcaol briquetts on the top and 8 on the bottom of you 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!!!

Vinegar Pie

1/4 cup Butter 2 Eggs 1/2 cup Brown Sugar 1/2 cup White Sugar 1 t Nutmeg 3 T Vinegar Mix together and pour into a pie crust. Bake 40 min. at 400 degrees. 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!!!

Dutch Oven Desserts

Ingredients

Prep Time

5-10 minutes

Cook Time

45 minutes

Servings

8

Contributed By

Lodge Cast iron

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