T.J. Wallace Troop 1513
1 unsliced round loaf white bread (not sourdough) about 9 inches in diameter
3 Tablespoons butter
1 Tablespoon sugar
8 oz. cream cheese, softened
1 egg plus 1 yolk at room temperature
2 Tablespoons sour cream
� teaspoon vanilla extract
� teaspoon finely grated lemon zest
1 large apple, peeled, cored, and thinly sliced
� teaspoon ground cinnamon
Slice off the top of the loaf, leaving a bottom disk of about 2 inches thick. Score the insides of the disk in a crisscross pattern and remove most of the bread. Heat oven to 350o. Invert your lid on a lid holder and place approx. 8-10 briquettes under your lid. Melt 2 Tablespoons butter in the lid. Place the bread crust bowl in the Dutch Oven and brush the melted butter melted butter over the insides of the crust. Sprinkle 1 Tablespoon sugar over crust. Replace lid and bake for approx. 12 minutes. In medium-size bowl, cream 1/3 cup sugar and the cream cheese. Blend in egg, yolk, sour cream, vanilla, and lemon zest. Blend until smooth. Set aside bowl. Invert your lid on the lid holder again. Melt remaining Tablespoon of butter in lid and sauté apple slices for about 3 minutes. Stir in the cinnamon. Scrape the apple slices into the crust. Pour the filling over the apple slices and spread evenly. Bake for 20-25 minutes or until the filling looks set and no longer runny. Carefully transfer to plate or cooling rack for 20 minutes before slicing and serving. Makes 6 servings.
Dutch Oven Dessert
2 21 oz cans of fruit pie filling (see below)
1 cake mix (see below)
12 oz soda pop
Line the inside of the Dutch oven with foil. Spray the foil with cooking spray. Pour the fruit pie filling into the bottom of the Dutch oven. Sprinkle the dry cake mix evenly over the top of the pie filling. Pour the soda pop over the top of the cake mix. DO NOT STIR! Place a piece of foil over the top of the oven and put on the lid. Place 12 coals under the oven and twelve on top. Cook for about 1� hours. Check, if top of cake has risen and is firm, then it is done. If it is still doughy, replace lid and cook for another 30 minutes.
Pioneer Fruit Cobbler
1 quart of fruit 2 Tbls sugar
1 tsp nutmeg 1 pkg white cake mix
1 tsp cinnamon 1 � cups water
Place drained fruit slices in bottom of oven. Sprinkle nutmeg, cinnamon, and sugar over fruit. Blend cake mix, water and eggs. Pour over fruit mixture. Cover and cook 25-35 minutes over medium coals.
2 white cake mixes 1 can cherry pie filling
1 large can applesauce 1 large box red Jell-O
Pour applesauce in oven. Pour in cake mixes, then cherry pie filling. Cover with Jell-O. Place lid on oven. DO NOT STIR. Cook for 45 minutes or until done.
1 � cup sugar 2 cup powdered sugar
1 cup butter 2 Tbls butter
3 eggs � cup orange juice
1 � tsp baking powder dash salt
2 � cup flour dash cinnamon
1 Tbls grated orange rind
Grease sides and bottom of oven. Cream butter and sugar until light. Mix in eggs. Add baking powder and flour. Mix in orange rind. Bake at 350o for 20-30 minutes or until an inserted toothpick comes out clean. Pour glaze over cake while hot. Allow to cool prior to serving.
For glaze, combine powdered sugar and butter and orange juice until smooth. Add a salt and cinnamon for taste. Pour over hot cake.
2 cans sliced apples 2 cups brown sugar
2 cubes margarine 2 cups flour
1 cup oatmeal
Blend margarine and brown sugar. Add flour and oatmeal. Pour apples into Dutch oven. Sprinkle with cinnamon. Spread on oatmeal mixture. Bake until done.
Dutch Oven Apple Dumplings
5 Granny Smith apples 2 cups water 2 sticks butter
2 large dairy-case cans of 2 cups sugar Dash of cinnamon
large-size buttermilk biscuits
Core and peel apples. Slice each into 8 pieces. Divide each biscuit into 2. Wrap apple slices with dough. Grease Dutch oven and place dumplings in oven. Heat water, sugar, and butter together in separate pot (do not bring to boil). Pour mixture over dumplings. Use 8-10 coals on bottom, 10-14 on top. Dumplings are done when apples are soft and dough is brown.
Dutch Oven Mississippi Mud Cake
1 Chocolate cake mix ¾ cup brown sugar
4-1/3 cup water 1/3 cup cocoa
� cup vegetable oil Chocolate chips
3 eggs Nuts for topping (optional)
In a medium bowl, mix cake with 1-1/3 cup water, vegetable oil and eggs. Pour into Dutch oven. In a separate bowl combine remaining ingredients. Pour this mixture into the center of the cake mix (in Dutch oven). Bake 20-25 minutes with 14 briquettes under and 25-30 on top. Sprinkle with chocolate chips and nuts 5 minutes before it is done cooking.
Mississippi Mud Pie
1 Devils food cake mix (mix as directed) Chocolate chips
1 Cup water Nuts
� Cup brown sugar Cool Whip or ice cream
1/3 Cup cocoa
Line Dutch oven with foil and spray with cooking oil. Pour prepared cake mix into oven. Mix together water, brown sugar and cocoa. Drizzle over cake mix, but do not stir in. Bake 20-30 minutes with 10 coals on bottom, 14 on top. When done, sprinkle with chocolate chips and nuts. Serve with Cool Whip or Ice Cream.
Spice Upside Down Cake
2 Tbls butter
1 can sliced pineapple
1 Can Sprite
1 Spice cake mix
Line Dutch oven with foil. Rub 1 Tbls butter on foil. Line the bottom of oven with sliced pineapple. Mix Sprite with cake mix. Pour mix over pineapple spreading evenly. Place slices of remaining butter on top of cake. Cook with 8 charcoals on top, 6 on bottom.
Breakfast Bunt Orange Rolls
2 cans Hungry Jack rolls 1 cube (1/2 cup) margarine
1 small can frozen orange juice ¾ cup sugar
Put rolls in bunt pan. Combine other ingredients in saucepan and heat until melted. Pour over rolls and bake at 350 degrees for 30 minutes or until done (golden brown on top).
1 large can peaches
1 large can peach pie filling
1 white cake mix
1 can orange soda
Pour peaches and peach pie filling into oven. In separate bowl, mix together cake mix and orange soda. Pour cake over peaches. Bake until cake mix is cooked through.