2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
1.Preheat dutch oven to 350 degrees F (175 degrees C). Prepare 12 inch dutch with cooking spray or dutch oven liner.
2.Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3.Unroll the cans of crescent roll dough. Press one piece into the bottom of a 12 inch dutch oven. Evenly spread the cream cheese mixture into the dutch oven, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4.Bake until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before serving.
Versunkener Apfelkuechen -Apple Cake
1 lb plain flour
13 oz sugar
8 oz soft butter
2 pack vanilla sugar (I use Dr Oetker)
2 pinch of salt
3 teaspoons baking powder
3-4 tablespoons of milk
4-6 apples sliced
Preheat oven to 350 F. Prepare and grease cake tin. I normally use a 12 deep dutch oven round cake tin.
Mix together all the ingredients apart from the apples. Pour the mixture into the cake tin and smooth the top until flat. Push the apple pieces gently, at random, into the cake so they sink slightly into the mixture.
Bake in the oven for 25 minutes. Test whether the cake is cooked through by piercing the centre with a toothpick. If it comes out clean then the cake is done.
Let the cake cool.
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.