International Dutch Oven Society Chapter – Richmond, VA

Monthly Archives: September 2019

 

2 Cups of Original Bisquick mix

1/3 cup finely chopped strawberry

1/3 cup miniature semi-sweet chocolate chips

3 tablespoons of sugar

1/3 cup whipping (heavy) cream ( might need more if to dry)

1 egg

About 1 tablespoon milk

About 1 tablespoon coarse sugar

  1. Heat oven to 425. Grease inside the dutch oven. Stir Bisquick mix, Strawberries, chocolate chips, 3 tablespoons of sugar, the whipping cream and egg until soft dough forms
  2. Place dough on surface sprinkled with bisquick mix; gently roll in bisquick mix to coat. Shape in to a ball; knead 10 times. Pat dough into 8 inch circle, brush with milk; sprinkle with 1 tablespoon sugar. Cut into 8 wedges, but do not separate.
  3. Bake 12 to 15 minutes or until golden brown. Carefully separate wedges.

 

 

 

Ingredients

1 cup oil
2 eggs
2 cups of sugar
2 1/2 cups of flour
1 teaspoon of baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup broken pecans ( optional)
3 cups chopped apples
1 cup butterscotch chips

Mix oil, eggs, and sugar in large bowl. Sift dry ingredients and add to oil mixture. Stir in apples and nuts and mix well. Batter will be stiff. ( might need a few drops of water if needed). Spread in greased 12″ dutch oven.¬†Sprinkle
butterscotch chips on top of cake. Bake at 350 F for 55-60 minutes.

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