Wednesday, October 14, 2015

Raspberry Bubble Bake


     If any of you wonderful people out there in dutch oven cooking land are still following my blog, I apologize for not keeping up with your nice comments and for generally falling behind on posting any new recipes.  Thank you for your patience and I hope you have been enjoying cooking in your black pots while mine have been collecting dust.  Life has been a good kind of busy lately but now that the weather has cooled off I am really feeling the urge to fire up the coals and try some new recipes.
     This Raspberry Bubble Bake from the Rhodes site is just about as easy as it gets.  A great recipe for the beginning dutch oven cook, the hardest part is waiting for the dough to rise.  When you add the pie filling, it may look a lot but after the dough rises, the rolls will poke through.  In my 12 inch dutch oven, they baked for 30 minutes with 12 coals in a ring around the base of the oven, 18 placed around the outside of the lid with 6 briquettes spaced evenly in the center.  If you don't feel like going to the trouble of making the icing, sprinkle the rolls liberally with powdered sugar. Substitute with your favorite pie filling, as a dessert or coffee cake, these ooey, gooey, rolls are totally delicious.

Raspberry Bubble Bake
12 frozen Rhodes White Dinner Rolls
2 21 oz cans raspberry pie filling, or your favorite flavor
2 Tblsp butter
2 Tblsp milk
1 1/4 cup powdered sugar

     Lightly oil or spray 12 inch dutch oven, line with parchment paper if desired.
     Place twelve frozen rolls in prepared oven and allow them to thaw until softened.
     Once softened, using kitchen shears or a sharp knife, cut each roll in half and then cut each half into three pieces.
     Spread two cans of your favorite pie filling evenly over the pieces of dough.
     Cover and allow dough to rise until doubled in size and the dough starts peeking through the filling.
     Bake at 350 degrees for 30 minutes or until bread has turned golden brown and holds its shape when lightly touched.
     For icing: heat butter and milk until butter is melted. 
     Gradually add powdered sugar until the icing's consistency is thick but pourable. 
     Drizzle glaze over rolls, serve while still warm.

Allow frozen rolls to thaw until softened

Cut each roll in half then each half into thirds

Spoon pie filling over rolls, cover and allow to rise
until doubled in size

Bake at 350 degrees for 30 minutes

Drizzle icing over hot rolls

So sweet, gooey and good

26 comments:

  1. I'm still following. Like you, I will be testing more of your recipes as the weather gets colder up here in the Great White North.

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  2. Hi Gary! Thanks for keeping in touch and for being such a faithful follower, happy cooking! Liddy

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  3. Like you, I let my blog go for some time. Summer job, etc., got in the way. It's nice to see that you're back. The bramble wonderful!

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  4. Thanks so much Steve, good to hear from you, hope all is well, Liddy

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  5. You know i'm always following. I'm glad it's the good kind of busy for you. I've been so busy with work the last few months, (it's work, so it's not the good kind of busy) lol, I barely have time to even check any of my forums much less my blogs. I hope to slow down soon, and get to cooking too. Anyway, glad to see you back around. Take care!

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    1. Hi Scott! Good to hear from you, thank you for stopping by and taking the time to say hello. Hope all is well with your family and that you aren't too busy to go fishing! Liddy

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  6. So glad to see that you are ok and still cooking up something tasty for us to try. Always look forward to your posts

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    1. Thank you for your nice comment and for still following my blog! Liddy

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  7. Glad you are back and look forward to your post. Have enjoyed many of your meals.

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    1. Hi Archie, thanks for taking the time to keep in touch, so happy to know you have been enjoying the recipes. Happy cooking! Liddy

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  8. Liddy! Welcome back!!! You have been missed! Like everyone else, so glad to hear you were occupied with a good busy. We've tried many of your recipes, and have enjoyed them all!! Won't eat corn on the cob, unless it's made in a dutch oven! Thanks for all the hard work keeping the blog going.

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    1. Hi Jon, thanks so much for your nice post, it's always good to know you've been missed. Am so happy to know you have found some recipes you like and that you've had success cooking corn in your dutch oven, I agree, it's hard to go back to boiling corn on the cob after you've roasted it in your dutch oven. Take care and thanks again, LIddy

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  9. Welcome back Liddy, As stated in the posts above you have been missed. I work for a communication company and use your site to prove to my Customers there internet is working before I leave. I was thrilled to see a new recipe show up. Thanks for the great site. Toby

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    1. Hi Toby, thank you so much for stopping by and for your nice comment, it is good to know you are still out there following my blog. Thanks for introducing your customers to 'Everyday Dutch Oven'! Take good care, Liddy

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  10. ME ME ME! I'm still reading!! Thank you for keeping it up. :) Adrienne K

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    1. Thank you so much Adrienne for your kind comment, if feels good to be cooking outdoors again, Liddy

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  11. I think your would be surprised at how many followers you have. Thank you for all these wonderful ideas and recipes over the years. You have helped me become a Cast Iron Chef. I share your blog whenever someone asks wherever did you think to do that?
    You are an underground legend amongst our Scouters.
    Cheers!

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    1. Aw, thank you Janek, you have inspired me to keep the recipes coming, happy cooking! Liddy

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  12. Welcome back! I love any kind of "bubble" bake!

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    1. Thank you Becky, thanks for stopping by! Liddy

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  13. Dittos to all the other comments. Your blog is an integral part of our home's cooking. Thanks for all you do. You're my official recipe dealer!

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    1. Thank you Aaron for all of your comments, makes me happy to know you have enjoyed so many of the recipes. Hope you and your family are well, have you had your new baby yet? Liddy

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    2. YES! Thanks for asking. A perfect little boy! Soon he'll be eating from the DO too!

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    3. YES! Thanks for asking. A perfect little boy! Soon he'll be eating from the DO too!

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    4. Congratulations, that's wonderful news! Liddy

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