International Dutch Oven Society Chapter – Richmond, VA

dessert

3 eggs

1/2 cup butter, softened

1 1/2 cups white sugar

3 tablespoons all-purpose flour

1 cup buttermilk

1 teaspoon vanilla extract

1 tablespoon lemon juice

1/8 teaspoon freshly grated nutmeg

1 (9 inch) unbaked pie crust

 

Directions

Preheat dutch oven oven to 350 degrees (175 degrees C). Can use a cast iron or metal pie plate

Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.

Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.

Bake for 40 to 60 minutes, or until center is firm

candy cake
Made this for our first Old Dominion Iron Chefs DOG in 2012. A very sweet treat!!!

1 pkg. German Chocolate cake
1 can Sweetened condensed milk (14 oz)
1 jar Caramel or butterscotch topping( i use Caramel)
1 container Cool Whip
2 king size your favorite candy bar crushed (i have used Heath and twix)

Bake cake as per directions in a 9×13 or 12 inch DO. Take cake from oven or DO and still warm poke holes all over top with a wooden spoon. Pour can of sweetened condensed milk into holes. Then pour in caramel or butterscotch topping into holes. Cover with cool whip after cake cools then sprinkle with crushed candy bars. VERY RICH but DELICIOUS!!!!!!

ENJOY!!!!!!!!!!!!!!!!

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