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

Cheesy Potatoes with Smoked Sausage

     There's nothing I like better than a recipe I can mix in one bowl, pour into my dutch oven and bake.  These Cheesy Potatoes with Smoked Sausage come to us courtesy of Hillshire Farms.  In my 12 inch dutch oven they baked for a total of 45 minutes with 12 coals in a ring around the bottom of the oven with 28 briquettes spaced evenly on the lid.  If you can't find the refrigerated hash browns, use the frozen variety, just thaw before baking.  As a side dish or main course these cheesy, smoky, creamy potatoes are as good to eat as they are easy to prepare.

Cheesy Potatoes with Smoked Sausage
1 package Smoked Sausage (kielbasa)
2 cups (8 oz) shredded Cheddar cheese, divided
1 20 oz bag refrigerated OR frozen shredded hash brown potatoes, thawed
1 cup sour cream
1 medium onion, chopped
1/4 cup butter OR margarine, melted
1/4 tsp ground black pepper

     Lightly oil or spray 12 inch dutch oven.
     Cut sausage into 1/2 inch cubes.
     Combine all ingredients except 1 cup Cheddar cheese in a large bowl.
     Spread mixture evenly in prepared oven.
     Bake at 350 degrees for 35-40 minutes.
     Sprinkle with remaining 1 cup of cheese.
     Bake for 10 minutes more or until cheese has melted.
     Let stand 5 minutes before serving.
     Makes 4-6 servings.

Spread potato mixture in well oiled 12 inch dutch oven

Bake at 350 degrees for 45 minutes adding remaining
cup of cheese during last 10 minutes of cooking time

An excellent camping recipe

Cherry Coffee Cake

     I love canned cherry pie filling and if given the chance, will devour it by spoonfuls right out of the can.  Washington's Birthday was just the excuse I needed to make this very tasty Land O'Lakes Cherry Coffee Cake in my dutch oven.  Kind of an old fashioned coffee cake that pairs perfectly with a steaming cup of coffee, crunchy on the top and light and airy in the middle.  In my 12 inch dutch oven the cake baked for 45 minutes with 12 coals in a ring around the base of the oven, 18 placed in a ring around the outside of the lid with 10 spaced evenly in the center.  Drop large spoonfuls of batter on top of the cherry filling then carefully spread with a knife.  For something different, substitute the cherry flavor with any 21 oz can of your favorite pie filling.

Cherry Coffee Cake
1 cup sugar
1/2 cup butter, softened
1 cup sour cream
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (21-ounce) can cherry pie filling
Topping
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons Land O Lakes® Butter

     Lightly oil or spray 12 inch dutch oven, line with parchment paper.
     Combine 1 cup sugar and 1/2 cup butter in large bowl.
     Beat at medium speed, scraping bowl often, until creamy.
     Add sour cream, eggs and vanilla; continue beating until well mixed.
     Add 2 cups flour, baking powder, baking soda and salt; beat at low speed until well mixed.
     Spread half of batter into prepared oven.
     Spoon cherry pie filling over batter.
     Spoon remaining batter over pie filling; spread carefully.
     For topping, stir together 1/4 cup flour, 1/4 cup sugar, pecans and cinnamon in bowl.
     Cut in 3 tablespoons butter until mixture resembles coarse crumbs.
     Sprinkle crumb mixture over batter.
     Bake at 350 degrees for 45-50 minutes or until tester comes out clean and topping is dark golden brown.

Layer pie filling between layers of batter then
sprinkle with topping

Bake at 350 degrees for 45-50 minutes

A buttery, classic coffee cake

Christmas Coffee Cake

     This coffee cake from Susan Branch has all the flavors and smells of Christmas morning.  In my 10 inch dutch oven it baked for 40 minutes with 10 coals in a ring around the base of the oven, 13 placed on the outside of the lid with 5 more briquettes spaced evenly in the center.  If you decide to make this in your conventional oven, bake it in an 8 inch square pan.  Loaded with soft apples, crunchy walnuts and tangy cranberries, it's a moist and delicious cake that is perfect for a cold winter's day.  Have a very Merry Christmas and a joyous holiday season!

Christmas Coffee Cake
1 cup flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups cored, peeled, chopped apple (2 apples)
1 cup fresh cranberries, chopped
1 stick (1/2 cup) unsalted butter, melted
1 egg, lightly beaten
1/2 cup light brown sugar
1/2 cup granulated sugar
1/4 tsp ground cloves
1/4 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped walnuts
powdered sugar for dusting

     Lightly oil or spray 10 inch dutch oven; line with parchment paper.
     Sift together flour, soda and salt; set aside.
     Combine remaining ingredients and mix well.
     Stir in flour mixture.
     Spread in prepared oven.
     Bake at 350 degrees for 40-45 minutes or until tester comes out clean.
     Let sit 15 minutes before removing from oven.
     Cut into squares, sprinkle with powdered sugar and serve warm.

Spread batter into parchment lined 10 inch dutch oven

Bake at 350 degrees for 40-45 minutes

Happy Holidays!

Potatoes Wrapped in Bacon

     I was thinking of this recipe today while I was swimming, it's terrible, I know, to be obsessing about food while you're trying to burn off calories but since anything tastes good wrapped in bacon, I thought, why not potatoes?  I searched the Internet and found that various versions of this recipe have been around for a while now.  If you only have large potatoes you can cut them into wedges, wrap them tightly with bacon and basically cook them the same way.  In my 10 inch dutch oven, they baked for 55 minutes with 10 coals in a ring around the base of the oven and the lid completely covered with briquettes.  I started with a blazing hot oven and left it undisturbed for almost an hour, when I smelled the bacon I knew they were done.  Double or triple the recipe if you're feeding a crowd.   Crisp on the outside and fluffy on the inside, serve these dressed potatoes for breakfast, as an appetizer or as a side dish with dinner, I guarantee they will fly off the plate.

Potatoes Wrapped in Bacon
12 New or fingerling potatoes, washed and dried thoroughly
6 slices of bacon
Salt and pepper to taste

     Lightly oil or spray dutch oven.
     Cut bacon strips in half.
     Wrap each potato tightly with halved bacon strip.
     Place wrapped potatoes side by side in dutch oven.
     Add salt and pepper to taste.
     Bake at 400 degrees for 50-55 minutes or until bacon is crisp and potatoes are tender.
     Serve warm with sour cream, chives or softened butter.

Wrap potatoes with bacon and place in a single layer
in dutch oven.

Roast at 400 degrees for 50-55 minutes

Serve these crispy spuds with your favorite toppings

Bacon Cheese Pull-Aparts

     Since we're having the first real cold snap of the season I was in the mood today for a hearty, stick to your ribs kind of breakfast.  This recipe from Pillsbury was not only a cinch to prepare but warm and filling as well.  In my 10 inch dutch oven, the biscuits baked for a total of 23 minutes with 10 coals in a ring around the base of the oven, 14 placed around the outside edge of the lid with 6 briquettes spaced evenly in the middle.  I removed the center coals during the last 5 minutes of cooking time as the center was starting to brown too quickly.  This is a very good campfire recipe with ingredients that won't take up too much room in your cooler and you can even stir everything together in your dutch oven if you don't want to dirty an extra bowl. 

Bacon Cheese Pull-Aparts
1 egg
2 Tblsp milk
1 16.3 oz can Pillsbury Grands Flaky Layers Refrigerated Original Biscuits
1 2.1 oz package precooked bacon, cut into 1/2 inch pieces
1 cup shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

     Lightly oil or spray 10 inch dutch oven.
     In large bowl, beat egg and milk with wire whisk until smooth.
     Separate dough into 8 biscuits; cut each biscuit onto quarters.
     Gently stir biscuit pieces into egg mixture to coat evenly.
     Fold in bacon, cheese and onions.
     Spoon mixture into prepared oven; arrange biscuit pieces in single layer.
     Bake at 350 degrees for 23-28 minutes or until golden brown.
     Cut into squares, makes 4-6 servings.

Spread biscuit mixture in single layer in well oiled oven

Bake at 350 degrees for 23-28 minutes

Stash this recipe in your camping recipe file,
it's easy and very tasty as well

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

Blueberry Cinnamon Roll Coffee Cake

 

     If you liked playing with Play-Doh and Silly Putty as a child you are going to enjoy making this Pillsbury Bake Off winning recipe.  The fun part is mashing each cinnamon roll with the palm of your hand then rolling it around the filling.  I would suggest only putting a small amount of filling in each roll, folding the sides over one another then pinching and twisting the ends so each bundle is completely sealed.  I followed the original recipe and thinned the icing with a little lemon juice, pouring it over the coffee cake like a glaze, but would recommend using the thick icing right out of the package. 
     Once you master the art of shaping the dough, the possibilities of using different fillings are endless.  A mixture of crumbled bacon, softened butter, brown sugar and a little maple syrup immediately comes to mind.  Any canned pie filling would be good as well and very convenient for camping.  Just remember to add the filling sparingly and you can't go wrong.
      In my 10 inch dutch oven, the cake baked for 22 minutes with 10 coals in a ring around the bottom, 14 placed in a ring around the outside of the lid with 4 briquettes spaced evenly in the center.  I would advise lighting your coals halfway through the assembling process, if you let the raw dough sit for too long before baking it will start to rise and unseal. 

Blueberry Cinnamon Roll Coffee Cake
1 medium lemon
3/4 cup fresh blueberries
1/4 cup blueberry preserves
2 tsp cold butter, cut into small pieces
2 12.5 oz cans Pillsbury refrigerated cinnamon rolls (not Grands)
1 egg
1/4 cup chopped pecans or walnuts (optional)

     Lightly oil or spray 10 inch dutch oven; line with parchment paper.
     In medium bowl, grate 1 teaspoon zest from the lemon.
     Mix 2 tablespoons of the blueberries with the lemon zest, mashing berries slightly with fork.
     Stir in preserves, remaining blueberries and butter; set aside.
     Separate rolls from both cans; reserve icing.
     On parchment paper, press rolls, cinnamon side down, into 3 to 4 inch rounds.
     Spoon about 1 tablespoon blueberry mixture in center of each round.
     Fold dough over filling, pressing edges to seal.
     Place filled rolls in pan, seam side up in spoke fashion with two in the center.
     In small bowl, lightly beat egg with wire whisk; brush over rolls.
     Bake 22-25 minutes at 350 degrees or until center is deep golden brown.
     Allow to cool for 10 minutes before removing from oven and frosting with icing.
     Sprinkle with nuts if desired.

Place stuffed cinnamon rolls side by side in
parchment lined oven

Bake at 350 degrees for 22-25 minutes

Glaze or frost with icing while still warm

A fun and yummy coffee cake that kids
 of all ages will enjoy making

Cast Iron-Roasted Red Potatoes with Rosemary and Onion

     Having all the ingredients leftover from the holidays, I thought I'd put my trusty dutch oven to good use and whip up a batch of these Cast Iron Roasted Potatoes.  The original recipe calls for making them in your cast iron skillet in a 350 degree oven, but I decided to pile on the coals and roast them outside in a searing hot oven.  In my 10 inch dutch oven, they roasted for 45 minutes with 12 briquettes in a ring around the base of the oven and the lid piled with roughly 22 coals. Roasting them in a blazing hot oven will allow the crispy crust to form on the potatoes.  Stir them only once, you need to allow the bottom heat to work it's magic.  Serve them for breakfast, lunch or dinner with red, white or blue potatoes, every spud lover should have this classic in their recipe file.  From The Lodge Cast Iron Cookbook, A Treasure of Timeless, Delicious Recipes.   

Cast Iron-Roasted Red Potatoes with Rosemary and Onion
1 1/2 lbs unpeeled red potatoes, cut into one inch pieces
1 large sweet onion, chopped
2 Tblsp olive oil
1 tsp fresh rosemary leaves or 1/2 tsp dried
1 tsp salt
Freshly ground black pepper 

     Lightly oil or spray dutch oven.
     Add potatoes and onion, drizzle with olive oil.
     Add the rosemary, salt and pepper to taste; stir until well combined.
     Roast at 400 degrees, stirring halfway, until the potatoes are browned and tender when tested with a knife, about 45 minutes.
     Makes 4-6 servings.

Toss potatoes and onions with olive oil, rosemary
salt and pepper

Roast at 400 degrees for 45 minutes, stirring halfway

A blazing hot oven ensures brown and crispy potatoes

Upside-Down Banana-Walnut French Toast

     I apologize for tempting you with this luscious recipe so soon after making your resolutions to eat healthier in the New Year, but it was so incredibly delicious I just couldn't wait to share it with you.  This French Toast from Betty Crocker is by far, one of the best things I've made in my dutch oven.  They need to invent an Upside-Down Banana-Walnut French Toast candle because the scents and smells lingering in your dutch oven and kitchen will positively delight you.  After assembling the dish, I let it sit for a good hour before lighting the coals.  On a cold and blustery day it baked for a total of 45 minutes with 12 coals in a ring around the base of the oven and 24-26 briquettes spaced evenly on the lid.  Pack a spatula and a big spoon in your chuck box, after you dish it up you won't want to waste a drop of the sugary nuts and topping. 

Upside-Down Banana-Walnut French Toast
1 1/2 cups packed brown sugar
1/2 cup butter or margarine, melted
1/4 cup light corn syrup
1/2 cup chopped walnuts OR pecans
3 bananas, sliced
1 loaf (about 1 lb) sliced, unfrosted, firm cinnamon bread
6 large eggs
1 1/2 cups milk
1 tsp vanilla
1 tsp cinnamon
Powdered sugar, if desired

     Lightly oil or spray 12 inch dutch oven, line with parchment paper if desired.
     In large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth.
     Gently stir in bananas.
     Spoon mixture evenly into prepared dutch oven.
     Reserve ends of bread for another use because they don't soak up the egg mixture very well.
     Arrange 2 layers of bread over banana mixture, tearing bread slices to fit if necessary.
     In medium bowl, beat eggs, milk, cinnamon and vanilla with wire whisk until well blended.
     Pour egg mixture over bread.
     Allow to sit in a cool place in dutch oven for 30 minutes to an hour.
     Bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean.
     Serve portions upside down, spooning sauce from bottom of dish over each serving.
     Sprinkle with powdered sugar.
     Makes 6-8 servings.

Spoon banana mixture evenly in bottom of 12 inch dutch oven

Place two layers of bread slices over bananas

Pour egg mixture over bread and allow to sit for
30-60 minutes in a cool place

Bake at 350 degrees for 45 minutes or until knife '
inserted in center comes out clean

The ultimate French Toast bake and don't forget a big
spoon for the topping

Bacon-Cheddar Biscuits

     A dutch oven cook can never have enough biscuit recipes, especially if they're loaded with bacon and cheese.  This recipe from Williams Sonoma may seem complicated but it's your basic biscuit formula, the only difference is the method for rolling out the dough.  Similar to making puff pastry from scratch, you roll out the dough, fold it in thirds then repeat the process again.  As you probably know by now, for the sake of convenience, I much prefer making drop biscuits in my dutch oven.  I must say, this recipe really does produce a flakier biscuit.  I patted the dough on a piece of parchment paper then lifted the ends of the paper to fold the dough onto itself, much neater and quicker than flouring your counter.  If you're camping and don't want to go to the trouble of rolling out the dough, add an extra tablespoon of buttermilk and drop the biscuits by spoonfuls into your dutch oven.
     In my 10 inch dutch oven, the biscuits baked for 20 minutes with 10 coals in a ring around the base of the oven and the lid completely covered with around 26 briquettes.  Brushing your dutch oven with bacon grease makes these peppery biscuits especially crisp and for a little extra kick, serve them warm with butter and hot pepper jelly.

Bacon-Cheddar Biscuits
6 oz bacon
2 cups all-purpose flour
1 Tblsp baking powder
1 tsp salt
2 tsp sugar
1/2 tsp freshly ground black pepper
8 Tblsp (1 stick) cold, unsalted butter, cut into small pieces
2 Tblsp butter, melted
3/4 cup shredded sharp Cheddar cheese
1/4 cup grated Parmigiano-Reggiano cheese
3/4 cup plus 2 Tblsp buttermilk

     In frying pan, cook bacon until crisp, about 10 minutes.
     Using a slotted spoon, transfer the bacon to a paper towel lined plate; reserve bacon fat in pan.
     Finely chop cooked bacon.
     Coat bottom and sides of dutch oven with warm bacon fat.
     In large bowl, whisk together flour, baking powder, salt, sugar and pepper.
     Using a pastry blender or 2 knives, cut in the cold butter until pea-size crumbs form.
     Stir in the Cheddar and Parmigiano -Reggiano cheeses and the bacon.
     Stir in the buttermilk until the dough just comes together.
     Transfer the dough to a floured work surface and roll out into a 9 by 11 inch rectangle.
     Fold the dough into thirds, rotate 90 degrees and roll out into the same sized rectangle.
     Fold into thirds again, rotate 90 degrees and roll out into a 9 by 9 inch rectangle about 1/2 inch thick.
     Using a floured 2 inch biscuit cutter, cut out biscuits and place side-by-side in prepared dutch oven.
     Gather up the scraps, reroll the dough and cut out more biscuits.
     Brush the tops of the biscuits with melted butter.
     Bake at 425 degrees for 20-25 minutes or until golden brown.
     Let cool for 10 minutes before serving; makes 8-12 biscuits.

Brush dutch oven with bacon fat before adding biscuits

Bake in a hot oven for 20-25 minutes

What could be better than flaky biscuits baked
in your dutch oven