Sunday, May 13, 2012

Dutch Oven Cooking Recipes (Desserts)


 Monkey Bread

4 cans Biscuits                 1 c Sugar
1 c Brown sugar                 4 tbs Cinnamon
1 stick oleo

Cut biscuits into quarters. Mix sugar and cinnamon in plascit
bag. Drop quarters into bag and coat well. Place in dutch oven.
Melt oleo in lid and pour over quarters. Bake 350 for 35 min.

Bread Puddin'

2 c Milk                        2 tsp cinnamon or nutmeg
1/4 c Butter                    1/4 tsp salt
2 eggs                          8 slices week old bread
1/2 c Sugar                     1/2 c Rasins

Dice bread into small cubes. Beat eggs and salt togather. Place
milk and butter in 2 qt saucepan and heat until scalded. Mix in
bread sugar cinnamon and eggs. Stirr until bread is well soaked.
Stirr in rasins and pour mixture into 1 1/2 qt cascerole dish and
put into dutch oven on a trivit. Bake until toothpik comes out
clean at 350, about 30-40 min. Top with cinnamon sugar or brown
sugar. By Magretta Audleman, Shalimar, Fl

Indian Bread Pudding

2 c milk                        1/4 tsp Ginger
1/4 c Yellow cornmeal           1 egg
2 tbs Sugar                     1/4 c Molassas
1/2 tsp Salt                    1 tbs butter
1/2 tsp Cinnamon

Place 1 1/2c milk in dutch oven and heat to scalding. Combine
cornmeal, sugar, salt, cinnamon and ginger, add to milk ctirring
constantly. Cook 2 min. Combine egg, molassas and butter. Add
small ammount of the hot milk mixture, slowly. Then add to
remaining milk mixture. Stirr and cook until thickened, 2-5
minutes. Pour remaining milk OVER (do not stirr in!) pudding.
Cook until set, 5 minutes. LET STAND 10 to 15 minutes before
serving

Dump Cobbler

1 pkg yellow or white cake mix  2 cans pie filling or
cinnamon                          1 lg can fruit coctail
butter

Pour cans of filling or fruit coctail in bottom of dutch oven.
Sprinkle cake mix over top of fruit, DO NOT STIR! Sprinkle with
cinnamon and cut pads of butter and let fall on surface. DO NOT
STIR, it will burn. Cover and bake until bubbly and top is
lightly browned, about 30-45 min. Any combination of fruits can
be used. I recomend 1 can apple filling and 1 can of fruit
coctail.

Giant Cinnamon-Pecan Ring

2 1lb loaves frozen bread dough 1/2 c butter, melted
1/2 c sugar                     1/2 c packed brown sugar
2 tsp cinnamon                  1/2 c chopped pecans
1-1/4 c sufted powdered sugar   1/2 tsp vanilla
milk (about 4 tsp)
Cinnamon sticks(optional)       Pecan Halvs (Optional)

Lightly grease inside of dutch oven. On a lightly floured
surface, flatten thawed dough slightly. Cut each loaf into 4
pieces(total of 8). Form each piece into a rope about 18" long.
Brush each rope on all sides with melted butter. Stir together
sugar, brown sugar, and cinnamon. Place mixture on sheet of foil.
Roll rope in sugar mixture to coat evenly. Shape rope into a coil
in the center of the dutch oven. Roll another rope in sugar.
Attach securely to end of first rope and continue coil. Cont inue
coating ropes and attaching to form a 10-11" circle. Sprinkle any
remaining sugar over coil. Sprinkle with chopped pecans. Cover
and let rise in a warm place for about 30-40 min. Bake at 350 for
30 to 3 min or till done. Cover with foil last 15 minutes to
prevent over browning if necessary. Cool about 15 min. Stir
together powdered sugar, vanilla, and enough milk to make a thick
glaze. Spoon over top of cake. Decorate with cinnamon sticks and
pecan halves. Serves 16 By Ann Audleman, Ft Walton Beach, Fl

Chocolate Chip Cookies

2-1/4 c all purpose flour       2 eggs
1 c butter, softened            1 (12oz) semi-sweet morsels
3/4 c sugar                     3/4 c brown sugar
1 tsp vanilla extract

In large bowl, combine butter, sugar, brown sugar, and vanilla
extract. Beat until smooth. Beat in egg. Gradually add flour.
Stir in chocolate chips. Drop onto ungreased pie tin or aluminum
pan. Place on trivit or inverted pie tin in 350 dutch oven

Sugar Cookies

1/2 c softened butter           1/2 tsp salt
1 c sugar                       2 tsp baking powder
1 egg                           2 c flour
1/2 tsp vanilla extract

Combine butter and sugar, stirring until well mixed. Blend in egg
and vanilla. Add remaining ingredients and mix well. Drop onto
greased pie tin or aluminum pan. Place on trivit or inverted pie
tin in 400 dutch oven. Bake for 6 to 7 min.

Hawaiian Pie

1 stick margarine               1/2 c chopped nuts (pecans,
peanuts,almonds)
1 c sugar                       1 tsp vanilla
2 eggs                          1 tsp vinegar
1/2 c coconut                   1 unbaked pie shell
1/2 c rasins

Combine margarine, sugar and slightly beaten eggs. Add remaining
ingredients. Mix well and pour into pie shell. Place on trivit or
inverted pie tin in 350 dutch oven. Bake for 30 min. Let stand in
oven about 5 min after removing coals.

Cherry Crisp

2 cans cherry pie filling       2 sticks butter, melted
1 white cake mix                1-3/4 c chopped nuts

Pour pie filling in bottom of oven. Sprinkle cake mix over top
and DO NOT STIR. Top with nuts. Pour melted butter over top. Bake
for about 30 min at 350

Maple Custard Pie

1 c brown sugar                 1-1/2 c scalded milk
1/4 tsp maple extract           2 tbs melted butter
1 tbs cornstarch                1/2 c cold milk
3 beaten eggs                   pinch of salt
2 uncooked pie shells           nutmeg

Makes 2 pies
Into scalded milk, mix sugar, extract and melted butter. Combine
cold milk and cornstarch and mix well. Add to mixture along with
salt and eggs. Beat well. Pour into pie shell. Place on top of
inverted pie tin and bake at 450 for 10 min. Top with nutmeg and
bake another 25 min at 350