Recipes By Mike

матраци Dutch Oven Cobbler

Ingredients:

1 box yellow cake mix
2 (21 oz.) cans Cherry, Peach, Blueberry, or Apple pie filling
1 stick margarine or butter
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1/2 can 7up or Sprite (optional)

 Blueberry Dutch Oven Cake

Cake:

2 cups all purpose flour
1 tsp. baking soda    
1/2 tsp. salt
1 cup butter
1 tsp. vanilla extract
1 tsp. butter flavor
2 cups sugar    
5 egg yolks (reserve whites)   
1 cup buttermilk    
1 cup flaked coconut    
1/2 tsp. cream of tartar

Filling:

1 can blueberry pie filling

Whip Cream Frosting:

2 cups cold whipping cream
1 cup powdered sugar
1/2 tsp. vanilla extract

Prepare Batter: Sift together flour, baking soda and salt. In a large mixing bowl beat butter, vanilla, and butter flavor until soft. Gradually mix in 1 1/2 cups sugar until light. Beat in egg yolks 1 at a time. Alternately mix in flour and buttermilk starting and ending with flour. Stir in coconut. In a separate bowl beat egg whites and cream of tartar until soft peaks form. Gradually mix in the remaining 1/2 cup sugar and continue beating until stiff but not dry. Gently fold egg whites into batter one half at a time.

Bake: Grease the bottom and sides of a 12″ Dutch oven. Pour batter into Dutch oven and spread evenly to sides. Bake using 8-10 coals bottom and 14-16 coals top until lightly golden and top springs back when touched, about 60 minutes. For best results rotate oven and lid 90° in opposite directions every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a cooling rack and finish cooling. Cut cake in half horizontally. Separate halves.

Prepare Frosting: In a chilled bowl whip the cream. Mix in powdered sugar and vanilla. Chill for 5 minutes.
Assemble Cake: Set 1 cake layer on a plate cut side up. Spread on blueberry pie filling. Top with second cake layer, cut side down. Frost top and sides with whip cream frosting.

Garnish with fresh blueberries and white chocolate curls.

Serves: 12-15

 Dutch Oven Pizza

Ingredients: 

1 1/2 lbs. lean ground beef
1/2 medium red onion; diced
2 tsp. Italian seasoning
3 Tbs. diced green bell pepper
1 tsp. garlic powder
3 Tbs. diced red bell pepper
1 (8 oz.) can mushroom stems & pieces; drained
2 Tbs. olive oil
12 black olives; sliced
1 can crescent rolls
8 oz. shredded Cheddar cheese
1 jar pizza sauce
8 oz. shredded Mozzarella cheese
salt and black pepper to taste

Cooking and Preparation: 

Heat a 12″ Dutch oven using 18-20 briquettes bottom until hot. In a medium bowl add ground beef, Italian seasoning, garlic powder, salt and pepper; mix together with your hands. Drop ground beef by small pieces into the hot Dutch oven and fry until brown. Remove browned beef from Dutch oven and wipe oven down with a paper towel.

Pour olive oil into Dutch oven and spread evenly over bottom of oven. Unroll the can of crescent rolls and line the bottom of the oven with a layer of flattened rolls. Spoon pizza sauce evenly over crescent rolls. Sprinkle evenly with seasoned ground beef, red onion, bell peppers, mushrooms, olives, and top with Cheddar and Mozzarella cheeses.

Cover and bake using 8-10 briquettes bottom and 16-18 briquettes top for 20-30 minutes until crust is browned on edges and cheese is bubbly.

Serves: 6-8

 Ham and Au Gratin Potatoes in a Dutch Oven

Ingredients:

4 Tbsp butter or margarine
1 onion
3 Tbsp flour
2 cups milk
Seasoned salt and pepper
1-1/2 cups cooked ham
3 cups potatoes
1/2 cup cheese
2 Tbsp fine bread crumbs

Cooking and Preparation:

Mince onion.
Dice ham.
Dice potatoes.
Grate cheese.
Preheat dutch oven to 325 degrees.
Melt butter and saute onion until translucent.
Blend in flour.
Gradually add milk, stirring constantly until thickened.
Add pepper and seasoned salt.
Mix in ham and potatoes to coat well.
Sprinkle cheese and bread crumbs on top.
Cover and bake at 400 degrees for 20 minutes. May take longer if your campfire is not that hot…so watch it close.

 Charlie’s Maple-Cocoa Cobbler

Ingredients:

1 box yellow cake mix
1 15 oz. can of your favorite fruit in syrup (We like peaches)
2 tbsp butter
2 packages of hot cocoa mix with marshmallows
2 tbsp of maple syrup
1 tbsp vegetable oil

Directions:

Pour yellow cake mix, canned fruit, hot cocoa mix, maple syrup, and vegetable oil into a 12″ Dutch Oven
Mix all ingredients very well
Slice 2 tblsp butter over the top of the mixture
Put lid onto Dutch Oven and place onto hot coals making sure to add coals to the top of the Dutch Oven
Cook approximately 20-30 minutes on campfire

Serves 6 – 8

You can try to cook this in your stove at home with a Dutch Oven.  Cook at 400 degrees for 20 minutes.