Saturday, June 18, 2016

Orange Glazed Blueberry Scones

     As a dutch oven cook, I can never have too many scone recipes.  What makes this recipe from Tyler Florence and the Food Network so good is the sweet, fragrant orange glaze.  I halved the original glaze recipe and did not make it in a double boiler as suggested.  Instead I made it in a heavy bottomed saucepan, whisking continuously until it thickened.  I would suggest removing your scones from your dutch oven before drizzling them with the glaze.  In my 10 inch dutch oven the scones baked for a total of 24 minutes with 10 coals in a ring around the base of the oven with 22 on the lid.  If you decide to make them with frozen blueberries, add them straight from the freezer to the batter.  They are tender and delicious on their own but the buttery marmalade-like glaze makes them downright delectable.

Orange Glazed Blueberry Scones
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup (half stick) chilled, unsalted butter cut into small pieces
3/4 cup buttermilk
1 egg
1 1/2 cups fresh blueberries
Orange Glaze:
2 tablespoons unsalted butter
1 heaping cup confectioner's sugar
1 orange, juiced and zested

     Lightly oil or spray dutch oven.
     In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
     Cut in butter using 2 forks or a pastry blender, the butter pieces should be coated with flour and resemble crumbs.
     In another bowl, mix buttermilk and egg together; add to flour mixture, mix until just combined.
     Carefully fold in blueberries.
     Drop large tablespoons of batter into prepared dutch oven.
     Bake at 400 degrees for 20-25 minutes or until golden brown.
     Allow to cool before applying orange glaze.
     To prepare glaze: 
     Combine butter, confectioners sugar, orange zest and juice in heavy bottomed saucepan.
     Cook over medium heat, whisking constantly, until butter and sugar have melted and glaze has thickened.
     Allow glaze to cool slightly before brushing or drizzling over scones.
     Makes 6 to 12 scones.

Add heaping tablespoons of batter into well oiled oven

Bake at 400 degrees for 20-25 minutes

Allow to cool then drizzle with orange glaze
Truly scrumptious

Saturday, June 4, 2016

Blame the Dog Bean Casserole

     I must confess,  I was drawn more to the name of this recipe than it's ingredients.  Posted on Allrecipes, it's a filling campfire casserole that can be altered to your liking.  In my 10 inch dutch oven, the beans baked for one hour, undisturbed, with 10 coals in a ring around the base of the oven and 20 on the lid.  Almost better the next day, it's an easy and inexpensive way to feed your hungry campers and be sure to pack a slotted spoon for serving.

Blame the Dog Bean Casserole
1 12 oz package kielbasa, cut into 1/4 inch slices
1 12 oz package smoked sausage, cut into 1/4 inch slices
1 28 oz can baked beans
1 15.5 oz can kidney beans, rinsed and drained
1 8 oz can tomato sauce
1/2 cup ketchup
1/2 cup chopped onion
1/4 cup chopped celery
1 tsp minced garlic
1 tsp dry mustard powder OR 1 Tblsp prepared mustard
1 dash Worcestershire sauce

     Lightly oil or spray dutch oven.
     Combine all ingredients in prepared oven.
     Bake at 350 degrees for one hour or until hot and bubbly.
     Makes 6-8 servings.

Mix all ingredients in prepared dutch oven

Bake at 350 degrees for one hour or until hot and bubbly

A doggone good camper's supper