International Dutch Oven Society Chapter – Richmond, VA

Monthly Archives: April 2016

We will be having our Spring Dutch Oven Gathering at Pocahontas State Park Campground on May 14. Members will be camping but you don’t have to camp but come for the day. Dutch Ovens will need to be on the table at 5:30. We will post what site we are at on the website and Facebook. Any questions call 434-534-2680

Egg mixture ingredients:
• 1 dozen eggs
• 2 cups milk
• 1/2 teaspoon vanilla
• 1 tablespoon cinnamon
• 1 loaf of French or Italian bread, sliced
• 1/2 pound butter or margarine
• 1 pound brown sugar
• 3 one-pound cans of peaches, drained and quartered
Heat a large Dutch oven by covering it with coals for 15 minutes.
Beat the eggs, milk, vanilla, and cinnamon in a large mixing bowl. Slice the bread and let it soak in the egg mixture.
Remove preheated oven from coals and melt butter in the bottom. Add brown sugar and mix well with butter until caramelized. Put the drained peaches over the caramelized sugar. Place the egg-bread mixture on top of the peaches, cover with lid, and return the Dutch oven to the coals.
Bake 45 minutes at about 350 degrees (medium hot coals). (Cooking time is shorter if the temperature is higher, but watch the edges so they don’t burn.) For the first 10 minutes, use coals on the bottom only. Then add coals to the oven top and continue baking until done. With the caramel topping, you probably won’t even need syrup.
Option: Try substituting 3 pounds sliced bananas for peaches.
Serves 8.

6 medium jalapeno peppers
regular cream cheese
12 slices bacon

any seasoning you want to put in the cream cheese

Slice the peppers lengthwise. Remove the stems, seeds and membranes
(white material).
Mix any seasonings into the cream cheese that you would like and fill
the pepper halves with cream cheese.
Wrap a slice of bacon around each pepper spirally lengthwise. Place in
a lightly oiled dutch oven.
Bake the poppers at 350 degrees until the bacon reaches your desired
crispness.

Achieving 350 degrees in your dutch oven depends on the size of the oven
you use and the outside air temperatures.
Consult one of the many guides to determine how many coals to use.

Yield:10 servings
Level: Easy
Ingredients
¾ cup Cinnamon
¾ cup Sugar
2 packages biscuits
Directions
Preheat oven to 350 degrees F. Lightly butter a pan (Bundt, Dutch Oven etc); set aside.
In a small bowl, Cinnamon and Sugar.
Cut each biscuit in quarters. Drop each ¼ into the Cinnamon Sugar mix and coat well. Roll each 1/4 into a ball. Place dough into prepared pan; overlapping will occur (I just make a pile). Sprinkle Cinnamon Sugar mix over the pile as needed (Sweeter is better right?) Bake bread, 30 to 35 minutes (See package cook time).
Let cool in pan, 10 minutes; invert bread onto a serving plate. Enjoy!

Total Time: 55 min Prep: 10 min Cook: 35 min Resting:10 min
Yield:10 servings
Level: Easy
Ingredients
1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
1 cup grated Parmesan, plus more for sprinkling
2 teaspoons dried Italian seasoning
2 packages biscuits
Directions
Preheat oven to 350 degrees F. Lightly butter a pan (Bundt, Dutch Oven etc); set aside.
In a small bowl, combine cheese and Italian seasoning.
Cut each biscuit in half. Roll each half into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes (See package cook time). Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.

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