dutch oven gatherings
Our fall DOG is Nov 2 at Powhatan State Park at site 4 in the campground. You dont have to camp but the park might charge to get into park if coming for the day. Dinner is at 4:30 pm so Pots on the table at 4:30. You can come and cook at site 4 if coming for the day.
This was made for the demo at Pocahontas State Park its a Chocoalate Pineapple upside down cake. here is the recipe:
12 oz pineapple rings
1 box chocolate cake mix
ingrediants on cake mix as needed(eggs, oil, water, etc)
1 jar marichi…no cherries
1/4 cup brown sugar
4 TBLS butter
put butter in and melt once melted place brown sugar then place pineapple rings in a layer on the bottom. place cherries in the holes and between the rings as desired. mix all cake ingrediants and pour cake mix over fruit. spread 10 bricks of charcoal under dutch oven and the remainder on top spaced evenly. check in 10 min with a knife or clean stick. if cake mix sticks, cover for 5 min and repeat check as nessisary.
We are all set for the NC-VA 2 State DOG. March 16th, 2013. Meet’n’Greet about 9 am. Come cook with us, we will do breakfast and snack etc. Plenty of time to enjoy the park etc.
We will do a Cast Iron Buffet at 4 pm. Bring your gear, your recipes and an appetite. This is going to be fun. Let’s kick off the New Year with a feast.
The gathering will be at Shelter #22 in the Beaver Dam area of the park. A few of us will be camping in the Holly Point area on Loop #2.
New to Dutch Oven Cooking? We are here to help or just stop by and say “Hello” – Guest are always “Welcome”
We look forward to seeing you,
Dan Southeast Camper Dutch Oven Group
Peter Old Dominion Iron Chefs
1 package vanilla instant pudding (any flavor will do)
2 cups milk
1/2 cup sugar
1/4 cup of egg substitute (can be omitted)
1/2 Tbsp. vanilla extract
1/4 tsp. lemon juice
1 cup whipping cream
1 12 oz. can evaporated milk
Chill a 12″ D.O. in an ice chest.
Mix pudding and milk in a bowl.
In a separate bowl, mix sugar, egg, vanilla and lemon juice.
Add to pudding mixture.
Pour mixture into a dry and very cool 12″ D.O.
Add whipping cream and evaporated milk; stir.
Put lid on Dutch oven.
Place oven in a 16″ bowl or bucket.
Arrange crushed ice and rock salt around oven as you would in an ice cream freezer (alternating 1inch layers of ice and 1/4 inch to 1/2 inch layers of salt).
Placing ice on lid. (no deeper than the lip)
Lift the lid and stir every 2 to 5 minutes. It will go slowly at first until the oven cools off. Add ice and salt to bowl or bucket as needed.
Total freezing time is 30 to 45 minutes.(could be longer due to outside temps)
The ice cream may be eaten soft, or if you prefer harder ice cream, you may replace the lid and cover it with ice and salt.
Additional ingredients can be added to ice cream when it starts to thicken
thanks to fogcrawler on camp-cook.com for the recipe!!!!!!!!
The Old Dominion Iron Chefs and Bass Pro Shops of Ashland, Virginia would like to announce the 1st Annual Virginia Dutch Oven Cook-Off sanctioned by The International Dutch Oven Society.
It will have two divisions: an adult 3 pot division and a kids/scout 1 to 2 pot division. The winner of the adult 3 pot cook-off qualifies for the national cook-off in Utah for 2014.
The cook-off will be held on May 18, 2013 at the Ashland Virginia Bass Pro Shop. The adult cooks should be there at 9 AM with cooking starting at 10:30. The kids/scout division will start cooking at 11 am. The Award Ceremony will be at 3 pm. Prizes will be awarded to the top 3 in both divisions.
Come on out cook and have fun.
Thank you, we hope to see you in May!!!!