DESSERTS

Blueberry Dump Cake

Peach Dump Cake

Quick Cinnamon Rolls

Pineapple Upside Down Cake

Outdoor Geezer Apple Crisp

Stir Crazy Cake

Dried Apple Cakes

Dutch Oven Baked Stuffed Apples

Breakfast Dishes | Breads | Desserts | Chili Dishes | Vegetables | Sandwiches | Soups

BLUEBERRY DUMP CAKE

1 12" Dutch Oven 2 Large cans of Blueberry Filling (29 oz. size) 1 Pkg. White Cake Mix 1/2 Cup of Sugar 1 Squeeze Bottle Butter

When Dutch Oven is preheated, Squirt butter in bottom and sides. Then pour in 1 can of Blueberry Filling cover with butter, sprinkle on 1/4 cup sugar. 1/2 cake mix, do not stir. Then add 2/nd can of Blueberry Filling and cover with butter, sprinkle on other 1/4 Cup of Sugar. Let cook for 30-45 minutes depending on the heat of your Oven. Serves 8-10 people. 

PEACH DUMP CAKE

1 12" Dutch Oven 2 Large cans of Peaches (29 oz. size) 1 Pkg. White Cake Mix 2 tbs Cinnamon 1 Squeeze Bottle Butter 1/2 Cup of Sugar

When Dutch Oven is preheated, Squirt butter in bottom and sides. Then pour in 1 can of Peaches cover with butter, add 1/4 cup sugar, 1 tbs cinnamon, 1/2 cake mix, do not stir. then add 2/nd can of Peaches and cover with butter.  Add 1/4 cup sugar, 1 tbs cinnamon, 1/2 cake mix, do not stir. Let cook for 30-45 minutes depending on the heat of your Oven. Serves 8-10 people. 

QUICK CINNAMON ROLLS

 2 6-oz pkg biscuit mix flour 1 cup brown sugar 3-4 oz raisins cinnamon

Mix the biscuit mix as directed and pat out in a rectangular shape on a floured, flat surface. Spread raisins and brown sugar over the dough. Sprinkle with cinnamon. Beginning with one long side of the dough, with floured hands, roll the dough into a cylinder. Cut slices from this rolled cylinder and place in bottom of oven. Place lid on oven and bake about 15-20 minutes. Serves 8. 

PINEAPPLE UPSIDE DOWN CAKE

 1 pkg "complete" white cake mix 1 can pineapple rings 1 small bag pecans 1 small jar maraschino cherries 1/2 cup brown sugar foil margarine flour cardboard circle cut slightly- smaller than inside of Dutch oven then covered with foil

Line Dutch oven with foil. Grease and flour well. Layer bottom of oven with pineapple rings. Save juice. Use pecans and maraschino cherries to fill in holes. Sprinkle over pineapple: brown sugar, 2 to D2 tbs pineapple juice, 4 to 5 pats margarine. Prepare cake mix. Use rest of pineapple juice as liquid in mix. Pour into oven. Cover and eat oven. Use 6 briquettes on bottom and 18 on top. Keep briquettes in a B1 to 3 ratio to keep up heat. Bake 20-30 minutes. Let oven cool. Place foiled cardboard on top of cake and invert oven to remove cake. Slowly peel off foil from cake. Serve. 

OUTDOOR GEEZER APPLE CRISP

 1 cup flour 3 cup dry oatmeal 1 1/2 cup brown sugar 1 2/ tsp salt 3 tsp cinnamon 1 cup margarine, melted 1 gallon can apples

Mix thoroughly in medium pot flour, oatmeal, brown sugar, salt, and cinnamon. Add melted margarine and mix well. Mixture should be crumbly. Place large pot lid upside down in dutch oven and line with foil. Grease well with margarine. Add apples. Top with oatmeal mixture. Cover and place coals on bottom and top of oven in 1 to 3 ratio. Bake 1 hour. Serve warm. Peaches, pineapple, or cherries can be substituted for apples. 

STIR CRAZY CAKE

 2 1/2 cup flour 1 1/2 cup sugar 1/2 cup cocoa 2 tsp baking soda 1/2 tsp salt 2/3 cup oil 2 tbs vinegar 1 tbs vanilla 2 cups cold coffee 1/4 cups sugar 1/2 tsp cinnamon

Put flour, 1 1/2 cup sugar, cocoa, baking soda, and salt in a lined, ungreased Dutch oven. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar in one, and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Combine remaining sugar and cinnamon; sprinkle over (batter. Bake in Dutch oven for 34-45 minutes. 

DRIED APPLE CAKES

 1/2 lb dried apples, chopped 4 cups water 1 cup sugar 1 recipe dry baking mix 1 1/2 cup sourdough starter 1/2 cup brown sugar 1 tsp cinnamon 1/2 tsp nutmeg 1/4 cups margarine

Cook dried apples in 4 cups water until tender. Drain an save juice. Measure 2 cup juice, adding water if needed. mix 1/4 cups sugar with dry baking mix; stir in sourdough starter to moisten flour. Turn out onto a floured surface, knead lightly, pat or roll to a 12x18in rectangle. Sprinkle with apples. Roll, starting at short end; cut into 12 slices. Put remaining sugar, brown sugar, cinnamon, nutmeg, margarine and the 2 cups apple liquid into a Dutch oven. Bring to boil. Gently lower apple cake slices into hot syrup. Bake for 35-40 minutes. 

DUTCH OVEN BAKED STUFFED APPLES

 12 tart red apples 2 cups brown sugar 1/2 cups seedless raisins 2 tbs grated orange peel 1/2 cups soft margarine 2 cups very hot water 12 tbs orange juice concentrate

Wash, core, and stem apples, but don't peel. Stand them in the bottom of a foil lined Dutch oven. Stuff with 1 cup of brown sugar, raisins, And orange peel equally. Fill with margarine and sprinkle remaining sugar over tops. Pour hot water in oven. Spoon 1 tbs juice concentrate over the top of each apple. Cover oven and place coals on top to low heat and bake 2-3 hours. 

RED EPAULET CHOCOLATE CAKE

CAKE:

 2 cups flour 3 tbs cocoa 1 tsp salt 1/2 cups shortening or oil 2 eggs 1 oz red food coloring 1 tsp vanilla 1 cup buttermilk 1 tbs vinegar 1 tsp baking soda

FROSTING:

1 cup milk 1/4 cups flour salt 1 cup sugar 1/2 cups shortening 1/2 cups margarine 1 tsp vanilla

Pre heat cardboard oven to 350 degrees. Grease and flour 2 9in round cake pans or make out of heavy aluminum foil. In small pot, mix flour, cocoa, and salt very well with fork. In medium pot, mix shortening and sugar well with fork. Add eggs, red food coloring, and vanilla. Mix well. Beat while gradually adding flour mixture and buttermilk. Mix vinegar and baking soda in separate container, then 8add to batter. Pour batter into pans and bake for 30 minutes.

FROSTING: Heat milk and flour in small pot over medium heat, stirring until thick. Add pinch of salt and cool. Beat sugar with remaining ingredients until fluffy. Add flour mix and beat until well blended. Frost cooled cake and serve. 

CHOCOLATE LOVERS UPSIDE DOWN CAKE

CAKE: 

1 cup flour 3/4 cups sugar 2 tsp baking powder 1/4 tsp salt 5 tsp cocoa 1/2 cups milk 1 tsp vanilla 2 tbs melted margarine 1 cup chopped pecans 1 cup boiling water

TOPPING:

1/2 cups sugar 1/2 cups brown sugar 1/4 cups cocoa

In small pot, mix flour, sugar, baking powder, salt, and cocoa. Stir in milk and vanilla. Add melted margarine and pecans. Line Dutch oven with foil, grease and flour. Pour batter into oven. Combine sugar, brown sugar, and cocoa. Spread mixture over cake batter. Pour 1 cup boiling water over top of cake. Bake at 350 degrees for 30-35 minutes. When done, carefully turn oven over with lid on. Attempt to remove :cake on lid. When cool, carefully peel off foil and serve. 

GIANT CINNAMON-PECAN RING

 2 loaves frozen bread dough 1/2 cups sugar 2 tsp cinnamon 1 1/4 cups powdered sugar 1/2 cups packed brown sugar 1/2 chopped pecans 1/2 cups margarine, melted 1/2 tsp vanilla 4 tsp milk pecan halves

Lightly grease inside of Dutch oven. On a lightly floured surface, flatten thawed dough slightly. Cut each loaf into 4 pieces. Form each piece into a rope about 18in long. Brush each rope with melted margarine on all sides. 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. Do the same with remaining ropes. Sprinkle with chopped pecans. Cover and let rise for about 30-40 minutes. Bake at 350 for 30 minutes. Cover with foil last 15 minutes to prevent browning if necessary. Cool about 15 minutes. Stir together powdered sugar, vanilla, and enough milk to make glaze and spoon over cake. Serve 

HAWAIIAN PIE

 1 stick margarine, melted 1 cup sugar 2 eggs, slightly beaten 1/2 cups coconut 1/2 cups raisins 1/2 cups chopped nuts of choice 1 tsp vanilla 1 tsp white vinegar 1 unbaked pie shell

Combine margarine, sugar, and eggs in small pot. Add remaining ingredients, mix well and pour into pie shell. Put large pot lid upside down in bottom of Dutch oven and place pie on lid. Bake at 350 for 30 minutes. Let stand in oven about 5 minutes after removing from coals or attempting to remove pie. 

MAPLE CUSTARD PIE

 1 cup brown sugar 1/4 tsp maple extract 1 tbs cornstarch 3 eggs, beaten 2 uncooked pie shells 1 1/2 cups scalded milk 2 tbs margarine, melted 1/2 cups cold milk pinch of salt nutmeg

Mix sugar, maple extract, melted margarine into scalded milk in medium pot. Combine in small pot cold milk and cornstarch and mix well. Add to sugar mixture along with salt and eggs. Beat well. Pour into pie shells. Place large pot lid upside down in Dutch oven. Put pie shell onto pot lid and bake at 450 for 10 minutes. Top with nutmeg and bake another 25 minutes at 350. 

BLUEBERRY MUFFINS

 2 cups flour 2/3 cups sugar 1 tbs baking powder 1/2 tsp salt 1/2 tsp nutmeg 2 eggs, beaten 1/2 cups milk 1/2 cups margarine, melted 3/4 cups blueberries 1/4 sliced almonds 1 tbs sugar

Combine dry ingredients. Save 1 tbs of mixture. Combine eggs, milk, and margarine and add to rest of dry ingredients. Stir until well moistened. Toss blueberries with reserved flour mixture and stir into batter. Spoon into greased muffin pans. Sprinkle with almonds and 41 tbs sugar. Bake in cardboard oven at 400 for 15 minutes. 

HICKORY NUT CAKE

 1 cup hickory nut meats 3/4 cups shortening 1 1/2 cups sugar 3 cups flour 3/4 tsp salt 5 tsp baking powder 1 1/2 cups milk 1 tsp vanilla 3 egg whites, beaten until stiff

Combine shortening and sugar. Mix well. Place flour, salt, and baking powder into gallon zip-lock and shake until well mixed. Pour milk into medium pot and add dry ingredients to make batter. Stir until smooth. Add hickory nut meats and vanilla. Fold in beaten egg whites. Pour batter into greased cake pan and bake in cardboard oven Eat 350 for 45 minutes or until knife inserted into center comes out clean. 

MOLASSES CAKE

 1 cup sugar 3 eggs, beaten 1 tsp baking soda 1/2 tsp ginger 2 cups flour 1 cup light molasses 1/2 tsp salt 1/2 tsp ground cloves 1/2 tsp cinnamon 1 cup margarine, softened

Cream together margarine and sugar. Add eggs and blend well. Add molasses. Combine cloves, cinnamon, ginger, salt, and flour. Mix well. Add 1 cup boiling water to mixture. Then add baking soda and stir. Combine flour mixture slowly to margarine mixture. Batter will be thin. Don't add more flour. Pour batter into greased floured cake pan and bake in cardboard oven at 350 for 45 minutes. When still warm, turn upside down onto plate and serve. 

JAM CAKE

1 1/2 cups sugar 1 cup margarine 2 eggs, beaten 1 tsp cinnamon 1 tsp allspice 1 tsp cloves 1 1/2 tsp baking soda 14 tbs sour milk 2 cups flour 1 small jar fruit jam

Cream together sugar and margarine. Add eggs and spices. Dissolve baking soda in sour milk and add to mixture. Add fruit jam. Mix well and add flour to make batter. Bake in a loaf pan in cardboard oven at 350 45 minutes. 

SAUSAGE CAKE

 1 lb sausage, cooked and drained 2 cups sugar 1 cup raisins 1 cup warm coffee 1 tsp cloves 1 tsp cinnamon 1 tsp allspice 1 tsp nutmeg 3/4 cups chopped walnuts 1 tsp baking soda 2 1/2 cups flour

Combine all dry ingredients well. Add coffee to make batter. Bake in loaf pan in cardboard oven at 300 for 45 minutes. 

CINNAMON CRISPS

 3/4 cups sugar 1/3 cups shortening 1/3 cups margarine 1 tsp cinnamon 1/4 cups milk 2 tsp baking powder 1/2 cups flour

Cream together sugar, shortening, and margarine. Add rest of ingredients and mix well. Add a little more milk, enough to make a dough that can be rolled. Roll out very thin and cut. Bake in cardboard oven at 400 for 15 minutes. 

BLACKBERRY COBBLER

 4 tbs cornstarch 3 cups sugar 2 tbs lemon juice 8 cups blackberries 2 cups flour 2 tsp baking powder 1 tsp salt 12 tbs margarine, softened

In a medium pot, stir together the cornstarch and 1/2 cups cold water until cornstarch is dissolved. Add 2 cups sugar, lemon juice, and blackberries. Stir well. Transfer to a large skillet. In a large pot, combine 1 cup sugar, baking powder, flour, and salt. Blend in margarine until mixture resembles coarse meal. Add 1/2 cups boiling water and stir until it forms a dough. Bring the blackberry mixture to a boil. Stir often to prevent scorching. Drop dough by spoonfuls onto the mixture.

Remove form stove and bake in cardboard oven at 400 for 20-25 minutes. 

BLACKBERRY JAM CAKE WITH CARAMEL ICING

 1 cup margarine 2 cups sugar 5 large eggs, beaten 3 cups flour plus 1 tbs 1 1/2 tsp allspice 1 1/2 tsp ground cloves 1/2 tsp cinnamon 1/4 tsp salt 1 cup buttermilk 1 tsp baking soda 1 cup raisins 1 cup pecans 1 cup blackberry jam icing 3 cups brown sugar 1 cup evaporated milk 1/2 cups margarine

In a medium pot, cream together the margarine and sugar. Add eggs and combine well. In a large pot, mix well flour, allspice, cloves, cinnamon, and salt. In a small pot, combine buttermilk and baking soda. Add the butter mixture to the flour mixture alternating with the buttermilk mixture. Mix well each time. Add raisins, pecans, jam, and 1 tbs flour. Stir well until combined. Line the bottoms of 2 greased 9in cake pans with wax paper and grease the paper. Pour the batter into the pans and bake in a cardboard oven at 325 for 40 minutes. Let cool for 15minutes, then invert, remove layers and cool completely.

Icing: In a small pot, combine brown sugar, evaporated milk, and margarine. Cook over mod-low heat, stirring until the sugar is dissolved. Continue to cook until it registers 238f on a candy thermometer. Transfer to a bowl, beat until it cools to a spreading consistency. Frost the layers. 

JAVA COFFEE CAKE WITH ESPRESSO GLAZE

 Cake:

2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cups margarine, softened 1 cup sugar 2 large eggs 2 tsp vanilla 1 cup sour cream 2 tbs instant espresso, dissolved in 1 tbs hot water

Glaze:

3 tbs strong brewed coffee 1 1/2 tsp instant espresso powder 3/4 cups powdered sugar

In a medium pot, mix together flour, baking powder, soda, and salt. In a large pot, add sugar to the margarine slowly, and cream together. Add eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream. Begin and end with the flour. Blend well after each addition. Transfer about 1/3 batter to a small pot and blend in espresso mixture thoroughly. Spoon 1/2 plain batter into a well greased Dutch oven. Spoon coffee batter over the plain, spreading evenly. Spoon remaining plain batter and spread evenly. Bake at 350 for 1 hour. Let cool for 30minutes, then turn out to cool completely. Mix glaze ingredients together and pour over cake. Let stand for 10 minutes to let glaze set. Serve warm. 

FUDGE BROWNIES

 4 oz unsweetened chocolate 1 cup margarine, softened 2 cups sugar 3 large eggs 1 tsp vanilla 1 cup flour 3/4 cups walnuts, chopped 1 pinch salt

In a small pot, melt the chocolate and 1/2 cups margarine over low heat, stirring constantly until smooth. Let cool completely. In a medium pot, cream together the remaining margarine and sugar until smooth. Add eggs, one at a time, and mix well after each egg. Stir in vanilla and chocolate mixture. Add flour and pinch of salt. Stir well. Stir in walnuts. Pour into a greased and floured 13x9x2 pan and bake in cardboard oven at 350 for 30-4- minutes. Let cool completely before cutting into squares. 

BLACK WALNUT BRITTLE

 2 cups sugar 1 tsp salt 1 cup light corn syrup 2 cups raw black walnuts 1/2 cups water 2 tsp baking soda

Combine all ingredients except baking soda and walnuts in a large skillet. Stir with wooden spoon until well blended. Cook over medium high heat until syrup comes to a full rolling boil. Add walnuts to syrup mixture. Cook 10-11 minutes or until syrup begins to turn golden. Remove from heat and stir in baking soda. Pour onto two well-greased cookie sheets evenly. Spread brittle to desired thickness and allow to cool. Remove from sheet and break into pieces by striking with the (back of a knife. Store in zip-lock bags.