Monthly Archives: May 2013
1 package of chocolate chip cookie dough
1 package of oreos
1 package of brownie mix
Crumble or roll out the dough in bottom of Dutch oven then place the oreos whole or crumble the make the brownie mix to box instrustions then poor over oreos and Chocolate Chip Cookie Dough. Bake at 350 for 25 mins or so.
1 ½ sticks (¾ cups) unsalted butter, softened, plus 2 tablespoons, melted, for the pots
¾ cup natural (not Dutch processed) cocoa powder, plus 1 tablespoon for the pots
6 ounces bittersweet chocolate, chopped coarse
1 teaspoon instant espresso powder (optional)
¾ cup boiling water
1 cup sour cream, room temperature
1 ¾ cups (8 ¾ ounces) unbleached all-purpose flour
1 teaspoon table salt
1 teaspoon baking soda
2 cups packed (14 ounces) light brown sugar
1 tablespoon vanilla extract
5 large eggs, room temperature
1. Place 1 tablespoon butter and ½ tablespoon cocoa powder in each 10” Dutch oven. Warm ovens using a couple coals underneath, just enough to melt the butter. Using a pastry brush, coat the interior surface going 1 to 2 inches up the sides.
2. Combine the remaining ¾ cup cocoa, the chocolate, and espresso powder (if using) in a medium heatproof bowl. Pour the boiling water over and whisk until smooth. Cool to room temperature; then whisk in the sour cream.
3. Whisk the flour, salt, and baking soda in a second, mixing bowl to combine.
4. In a large bowl, beat the remaining 1 ½ stick of butter, the brown sugar and vanilla until pale and fluffy. Add the eggs one at a time, mixing about 30 seconds after each addition. (The batter may appear separated); add about one-third of the flour mixture and half the chocolate mixture and mix until just incorporated. Repeat using half the remaining flour mixture and all of the remaining chocolate mixture; add the remaining flour mixture and beat until just incorporated. Slow down and mix until batter is thoroughly combined.
5. Transfer the batter to the prepared Dutch ovens, smoothing the top with a rubber spatula. Lightly tap the ovens two or three times to settle the batter. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 30 to 45 minutes. Rotating the Dutch ovens multiple times through the baking time.
16oz can pitted red tart cherries (drained – liquid reserved)
½ cup sugar
3 tbsp. corn starch
¼ cup kirsch
Few drops red food coloring (optional)
1. Combine cornstarch and sugar in pot.
2. Add enough water to reserve liquid to make ¾ cups. Stir into sugar mixture.
3. Mixing constantly bring mixture to a boil. Boil for 1 minute.
4. Add kirsch and food coloring.
5. Remove from heat.
6. Cut cherries into halves and add to pot.
7. Chill mixture.
NOTE: If using black sweet cherries cut sugar to 2 tablespoons
Whipped Cream Frosting
2 cups heavy whipping cream
2 tsp. Vanilla
4 tbsp. powdered sugar
2 packets of Whip It (whipped cream stabilizer) Note: you can substitute 2 ½ teaspoons corn starch & increase powdered sugar to ¼ cup)
1. Combine the sugar and stabilizer in the mixing bowl.
2. Add the whipping cream. Whisk just until the cream reaches stiff peaks.
Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
For best results chill bowl and whisk.
4oz – 6oz semi-sweet chocolate bar.
1. Place first cake layer upside down on serving platter.
2. Spread half the chilled cherry mixture over top.
3. Spread a quarter of the whipped cream over the cherry mixture.
4. Place the second cake layer upside down on top and spread the remaining cherry mixture over top.
5. Frost entire cake with the remaining whipped cream.
6. Warm the chocolate bar slightly and using a vegetable peeler make curls from the edge of the bar.
7. Around the edge of the top alternate maraschino cherries with curled chocolate.
8. Optional – crumble left over chocolate and spread on the sides of the cake.
Submitted to the Virginia Dutch Oven Cook-off by Randy and Eric Brown of Valley Forge Black Pots
This took first place in Desserts20 ounce can crushed pineapple, un-drained
Juice of 1 lime
1 (1 lb.) box angel food cake mix
8 ounces reduced fat cream cheese, softened
1/4 cup limeade from concentrate
1-4 tablespoons powdered sugar
1 teaspoon rum extract
8 oz tub (3 1/4 cups) whipped topping
1/3 cup shredded sweetened coconut
Zest of 1 lime
Preheat oven to 350 degrees F. Spray a 13×9 inch metal pan with cooking spray. If you use a Pyrex dish, reduce the heat to 325 degrees F. You can also use a 15×10 inch pan, which is what Larry uses.
In a mixing bowl, stir together the pineapple, lime juice and angel food cake mix. Pour the mixture into the pan and bake it using the following cook times – 18-24 minutes for a 15×10 inch pan or about 25 minutes for a 13×9 inch pan. Let cool completely in pan.
In mixing bowl, beat together the softened cream cheese and limeade concentrate. Check for sweetness. Add 1 tablespoon sugar at a time sugar at a time and taste to get the sweetness you like – I used 4 tablespoons. Beat in rum extract, then fold in whipped topping or whipped cream. Spread over cooled cake. Sprinkle with coconut and lime zest. Top each serving with mint leaves.
3/4 cup Bisquick or Basic Baking Mix (see below)
1/4 cup Cornmeal (self rising)
1/4 cup Sugar
1/4 cup Dark Brown Sugar
1/2 teaspoon Flour
1/2 teaspoon Cinnamon
Pecans, Finely Chopped
1/4 cup Powdered Sugar
Water – as much as needed to make a thick, pourable syrup
drop of Vanilla
Medium Mixing Bowl
Lodge Drop Biscuit Pan (Double recipe and bake it a 10″ Dutch Oven)
Dice dried Mango into small pieces, cover with warm water. Use as little water as possible to hydrate. Should have some juice, a few teaspoons. Let sit for 30 minutes or so, stirring a few times. Add more water, as needed.
Preheat oven to 350 degrees or bake in a 14″ Dutch Oven.
Grease Lodge Drop Biscuit Pan with Shortening.
Mix Dark Brown Sugar with enough flour to stop it from clumping. Break up chucks with fingers. Add cinnamon.
Mix Baking Mix (Bisquick), Cornmeal and Sugar. Add Mango’s, Mango Juice and enough milk to make a thick batter.
Spoon batter into pan sections, filling each section half way up. Sprinkle a small amount of Pecans on top of the batter in each section. Cover the batter and nuts with a small amount of the brown sugar flour mixture.
Bake at 350 degrees for 30 – 40 minutes. Let the pan cool, but still warm to the touch. Serve Warm.
The crumb cakes should form a crust and break loose from the pan. If not, run butter knife around edge and gently lift out.
While the cake is still warm, mix powdered sugar, water and vanilla together in a measuring cup. Drizzle syrup over cake in a decorative pattern.
Basic Baking Mix
8 cups Unsifted Enriched Flour (lightly level off, Do Not pack)
1/3 cup Double-Acting Baking Powder
3 tablespoon Sugar
1 tablespoon Salt
1-1/3 cup Nonfat Milk Powder
1-1/3 cup Vegetable Shortening (Crisco)
2 ½ cups all-purpose flour (plus extra for shaping)
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon sugar
2 large eggs
½ cup buttermilk
½ cup whole milk
1 tablespoon cornmeal
½ cup (8 tablespoons) unsalted butter, Melted
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
1. Sift flour baking soda, salt, and sugar together into a bowl.
2. In a mixing large mixing bowl beat eggs until frothy.
3. While continuing to beat add buttermilk and whole milk.
4. Add flour mixture and blend thoroughly with a wooden spoon. The dough will be very sticky.
5. Place dough on a floured surface and coat with extra flour. You may knead the dough a couple times to hold shape.
6. Spread cornmeal in an even layer in the Dutch oven and place the dough in the center.
7. With a sharp knife slice 2 to 3 incisions across the dough. (You may want to grease the knife to make this easier.)
8. Bake at 350 degrees for 20-30 minutes.
9. Near the end of the baking cycle, mix the melted butter and herbs.
10. If needed deepen the slits in the dough (or cut a new slit if the incision has closed.)
11. Slowly drip some of the butter mixture into the slits. With a pastry brush, paint the top of the bread lightly spreading the herbs evenly across the top. You do not want the butter pooling too much on the bottom of the Dutch oven.
12. Bake another 15 to 20 minutes, until the outside is golden brown and a tester inserted into the center comes out clean.