Sunday, October 21, 2012

Apple Streusel Cobbler

      Sorry about the lack of recipes lately, I have been going flat out with family obligations.  Finally had some free time today and seeing as how it's a perfect October day, dutch oven cooking was the first thing on my agenda.  To satisfy my craving for cooked apples and cinnamon I thought this recipe from Pillsbury looked very tasty and a different way to dress up an ordinary Apple Cobbler.  I baked it in my 10 inch dutch oven with 10 coals around the bottom, 14 briquettes around the edge of the lid and 4 coals spaced evenly around the handle.  The cobbler needs to bake for a full 50 minutes in order for the extra layer to cook all the way through but you don't want to burn the buttery topping.  The recipe calls for a 9 inch pan but you could easily bake it in your 12 inch dutch oven.  Also, the cobbler needs a good half hour to set up  and cool, I lined my oven for an easy clean up but it's not really necessary.  The topping caramelizes as it bakes, making a crispy contrast to the sweet, creamy filling, it's guaranteed to satisfy any one's sweet tooth.
Apple Streusel Cobbler
1 21 oz. cans apple pie filling
2 large eggs
1 14 oz. can sweetened condensed milk
1/4 cup butter, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup firmly packed brown sugar
1/2 cup all purpose flour
1/4 cup cold butter, cut into small pieces
1/2 cup chopped nuts (optional)
1/2 cup oats

     Lightly oil or spray dutch oven; line with parchment paper if desired.
     Spread apple filling in bottom of oven.
     Beat eggs, sweetened condensed milk, melted butter and spices in large bowl.
     Pour egg mixture over apple filling.
     Combine brown sugar and flour in small bowl; cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
     Add nuts and oats.
     Sprinkle over top.
     Bake at 375 degrees for 50 minutes or until set.
     Cool before serving.

Sprinkle topping over liquid layer

Bake at 375 degrees for 50 minutes

Dive into this buttery sweet dessert while it's still warm

Sunday, October 7, 2012

Slow Roasted Country Ribs

      The cool fall weather has arrived in my neck of the woods and it's time to start thinking about hearty dutch oven meals.  This recipe for Slow Roasted Country Ribs from Mr. Food is just about one of the easiest dinners you'll ever make.  I decided to bake them in my 10 inch Camp Chef Yosemite Deluxe Dutch Oven.  I picked it up for a song last winter online and what I like about it is the extra height it gives you with the deeper lid, perfect for roasting the ribs or cooking stuffed peppers.  I started out with 10 coals in a ring around the base of the oven and covered the lid with around 24 coals, I didn't even peek under the lid, in 1 hour and 30 minutes the onions were soft and the ribs were beautifully browned. You can also make these in your crock pot, cook them for 8 hours on low.  Very tender and juicy but not overly spicy, serve them with a big spoonful of brown mustard to boost the flavor.

Slow Roasted Country Ribs
1 2 lb. package refrigerated sauerkraut, rinsed and drained
1 3 lb. package pork country-style ribs
1 envelope dry onion soup mix
1 onion, thinly sliced

     Lightly oil or spray dutch oven.
     Place sauerkraut in prepared oven.
     Place ribs over sauerkraut.
     Sprinkle with onion soup mix.
     Top with sliced onions.
     Bake at 350 degrees for 1 hour and 30 minutes or until ribs are tender.
     Makes 3-4 servings.

Place ribs over sauerkraut then sprinkle with soup mix and onions

Deluxe oven has a deeper lid

Bake for 1 hour and 30 minutes at 350 degrees

The ribs were very juicy, economical too, a hearty dinner
for under 7 dollars