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Volume II
May 9, 2008

Dutch Oven Desserts
By Calli Rhoades

Whether you are headed out for a weekend in the woods or just looking for a delicious way to change things up at home Dutch oven cooking can be a great solution. When I was growing up my family spent a lot of time in the campgrounds that dot this great state of Utah. With 6 kids camping was about the only affordable vacation option so we saw it all over the years.

Of course the Dutch ovens were always along on those trips. As we all got older and the camping trips became more rare my parents must have missed the great recipes and fun of Dutch oven cooking because they started making appearances at weekend barbeques, family parties, and then even an annual neighborhood Dutch oven cook-off.

Like any good neighborhood cook-off there were always a couple of main dishes, a couple of sides, and a whole collection of dutch oven desserts. What is more fun than making, showing off, sharing and eating dessert?

Dutch ovens really give you the ability to create an endless amount of flavors outside of the kitchen. Most of the things you would cook in your oven at home can be cooked in a Dutch oven in your back yard or the great outdoors. Whether you are new to Dutch oven cooking or a backyard cooking master these recipes will be sure to please your crowd!

Easy Dutch Oven Cobbler

1 8-ounce box cake mix (any flavor)
2 16-ounce cans of pie filling or other fruit
1 12-ounce can of 7-UP
2 tablespoons butter

In a 12-quart Dutch oven, spread evenly butter on bottom. Drain the fruit, pour it into the Dutch oven, and sprinkle the cake mix evenly over the top. With your finger, make a swirl in the mix. Pour in a can of 7-UP. Cover with lid. Put 8-10 charcoal briquettes on bottom, 16-18 on top. Cook for 50 minutes to 1 hour, or to a golden brown.

Servings: 10 – 12

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Cherry Chocolate Cake

1 box chocolate cake mix
1 16-ounce can cherry pie filling
1 12-ounce can Sprite

Combine all three ingredients in Dutch oven, in order listed above, and mix until blended. Put lid on Dutch oven and set over hot coals. Place about six coals on top of lid and let cook for about 15-20 minutes.

Servings: 8

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Dutch Oven Lemon Bars

Line a 12? Dutch oven with baker’s parchment. Blend the following:

2 cups flour
1 cup soft butter
1/2 cup powdered sugar
Dash of salt

6 eggs, beaten
3 cups sugar
1 cup flour
1/2 cup lemon juice (or try lime juice or half and half)
1 Tablespoon lemon rind, chopped fine (try lime rind)

Pour over cookie crust. Bake for 10 min. remove oven from bottom heat. Add bottom briquettes to top. Continue cooking with top heat until mixture sets up, 15-20 minutes or until toothpick removes clean. Remove lid. Sprinkle with powdered sugar. Let cool. Cut into wedges. Servings 10-12

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Pecan Caramel Rolls

1 tube of refrigerator biscuits (10 count)
1/2 cup brown sugar
1 stick butter or margarine
Chopped pecans
Raisins (optional)

Melt butter, brown sugar, cinnamon, and a tablespoon of water in the cover of a chef kit. (large frying pan) Stir well until sugar/butter becomes a caramel. Add pecans and raisins to the caramel mixture. Cut the biscuits into quarters. Stir into the caramel mixture, coating each part with caramel. Place the pan in the Dutch Oven, with three stones under the pan. Bake the biscuits for 15 minutes until they are golden brown.

Servings: 10

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* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

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