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.
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
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!!!
1 can Apple Pie filling
4 teaspoons of Rootbeer
1 can Cinnamon Rolls with Icing = 8 rolls
Warm and oil your 10” Dutch Oven
Put your can of Apple Pie Filling in
Cut up the Cinnamon Rolls to Bite size pieces and put on the top.
Put your lid on and cook.
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
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.
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
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
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= Lemon Cream Cheese Dump 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
Ingredients
- 2 (30 oz.) cans sliced peaches, in syrup
- 1 package white or yellow cake mix
- ground cinnamon to taste
- 1/2 stick butter or margarine
Prep Time
5-10 minutes
Cook Time
45 minutes
Servings
8
Contributed By
Lodge Cast iron
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
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
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.
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
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.
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!!!
PDF = snickerdoodle-apple-cobbler