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May 6, 2016 Dutch Oven Demonstration Recipes

Chuck Wagon Stew  

I modified this recipe from Rochelle Mooth

2 1/2 lb Meat, cut into 1" squares 

2 tsp Salt 

Pepper to taste            

1 lb carrots- cut

6 Medium Potatoes- cut

2 Cans Beef gravy  

1 Medium Onion (Chopped)

Place all ingredients in a large casserole dish. Pour gravy over top. Do not add liquid.  Cover and bake at 400 degrees for about 1 hour, or until potatoes are done. 15 minutes before serving remove lid and thicken with 4 Tablespoons of flour and 1/3 cup of water-mix well.

Notes from Caroline: This recipe is great if you don't like the "gamey" taste that comes with some venison. The gravy helps disguise the flavor.

Sheepherder's Breakfast Recipe

3/4 pound bacon strips, finely chopped OR Sausage OR Ham
1 medium onion, chopped 
1/2 green pepper diced
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
8 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese 

In a large skillet, cook meat, onion and pepper over medium heat until crisp or done. Drain, reserving 1/4 cup drippings in pan. (If using ham ad oil to prevent sticking)
Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper.
Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted. Yield: 8 servings.

 Notes from Caroline: Jalapeno, mushrooms, spinach, etc...can be added

Rustic Sourdough Bread 

This recipe comes from King Arthur Flour 

              1 cup "fed" sourdough starter

              1  1/2 cups lukewarm water

              1 teaspoons yeast

              1 Tablespoon sugar

              2 1/2 teaspoons salt 

              4- 5 cups  flour

·8 ounces "fed" sourdough starter

·12 ounces lukewarm water

·2 teaspoons instant yeast

·1/2 ounce sugar

·2 1/2 teaspoons salt

·21 1/4 ounces King Arthur Unbleached All-Purpose Flour

·227g "fed" sourdough starter

·340g lukewarm water

·2 teaspoons instant yeast

·14g sugar

·2 1/2 teaspoons salt

·602g King Arthur Unbleached All-Purpose Flour

Directions

1) Combine all of the ingredients, kneading to form a smooth dough.
2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.
3) Gently divide the dough in half; it'll deflate somewhat.
4) Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5) Spray the loaves with lukewarm water.
6) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Hornet's Nest Cake

1  3.4 oz package instant vanilla pudding mix
2  cups whole milk
1  18 oz package plain yellow cake mix
1  cup butterscotch chips

1 cup chocolate chips
1  cup chopped pecans

     Lightly oil or spray 12 inch dutch oven; 

      Mix pudding and milk in large bowl according to package directions.
     Add cake mix, stir until well combined, there will be a few lumps in the batter.
     Pour batter into prepared dutch oven, smooth evenly with spatula.
     Sprinkle batter completely with chips.
     Sprinkle chips with chopped pecans.
     Bake at 350 degrees for 35-45 minutes or until tester in center comes out clean.
     Cut into small pieces, cake is very rich.

Easy Rhubarb Cobbler

4 cups of sliced rhubarb
1 1/2 cups sugar
1 3oz. package strawberry jello
1 yellow or white cake mix
1/2 cup butter, melted
1/2 cup water
1 tsp vanilla

Lightly grease your 12" Dutch Oven. Place rhubarb in oven, sprinkle sugar evenly on top. Next sprinkle the jello powder on sugar. Do not mix the jello or cake mix, you use them as is! Pour the cake mix and spread evenly. Mix melted butter, water and vanilla together. Pour on top of cake mix, (When I make this recipe for camping I mix the liquids  together and place them in a jar, so I don't have to deal with it while camping)

To bake I place 8 coals on bottom and 16 on top. Rotating every 15 minutes, cook for 1 hour or until brown and crunch on top!

To cook in your home oven, place ingredients in 9x13" pan. Bake at 350 degrees.

And last, but not by far the least, my sweetheart's favorite...

Apple Dump Cake

2 cans Apple Pie Filling

1 can crushed pineapple

1 yellow cake mix

1/2 melted butter

Dump first three ingredients into a 12" Dutch oven. even out each layer DO NOT STIR.  Drizzle melted butter evenly over the top. Bake at 350 degrees for and hour.

Notes from Caroline: Any flavor of pie filling can be used. A 1 quart jar of homemade pie filling works great. Cinnamon can be sprinkled on top. If you don't want to melt the butter, just cut it into pats and lay on top of the cake mix, this takes way 1/2 more butter.