Saturday, May 21, 2011

Strawberry Rhubarb Dump Cake

Harvesting rhubarb
       Dump cakes are the hallmark of dutch oven cooking.  They are idiot proof, perfect for camping and can easily feed a crowd.  Opening a can of fruit then sprinkling it with cake mix is about as basic as it gets.  Forty five minutes later this improbable combination works it's magic and transforms into a cobbler-like sweet concoction with a crispy topping and syrupy base. This was my first attempt at making one.  Rhubarb is in season and since I love strawberry rhubarb pie, this recipe caught my eye.  Dump cakes are easy to assemble but you do have to bake them long enough to make sure they are cooked all the way through.  I baked this in my 12 inch regular oven at 350 degrees for 40-45 minutes with 12 coals in a ring around the bottom and 16 on top.  From About.com.

Strawberry Rhubarb Dump Cake
4 to 5 cups of cubed rhubarb (raw)
1 cup sugar
1 (3 oz) package of strawberry Jello - may be sugar free
1 white or yellow cake mix (2-layer size, about 18 ounces)
1 1/4 cup water
1/2 cup melted margarine or butter

     Spray or lightly oil a 12 inch dutch oven.
     Place ingredients in even layers in the order that they are given.  Do not stir.
     Bake at 350 for 45 minutes or until cake is cooked completely in the middle.

Sprinkle in layers, no stirring
Bubbling around a crisp crust

Now I know why these are so popular

Friday, May 20, 2011

'Souper' Burger Soup


     Ever wonder what to do with those leftover hamburgers from cookouts and family gatherings?  As much as I love leftovers there aren't many ways you can render a cold, hard burger appetizing again. Not only does this fun and funky recipe from Mr. Food find an ingenious way to recycle those day old hamburgers but the buns as well.  If you don't have the leftovers, brown a pound of ground beef in your dutch oven before adding the rest of the ingredients.  You will be delighted by the aroma of a freshly cooked burger emanating from your oven.  The bread acts as a thickener (think dumplings), dissolving into the broth and the mustard, ketchup, and relish add just the right amount of flavor. This cooked in 25 minutes over a full compliment of coals on the bottom and about 18-20 on top.  Be adventurous, throw in a couple of sliced hot dogs too.  Think twice before you toss out those unclaimed burgers or feed them to the dog, instead treat yourself to a bowl of this surprisingly satisfying and tasty soup.

'Souper' Burger Soup
4 (1/4 pound) cold cooked hamburgers, broken into large chunks or 1 lb. of ground beef
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups beef broth
1 can (28 ounces) crushed tomatoes
1 medium-sized onion, chopped
1/4 cup sweet relish
2 tablespoons ketchup
1 tablespoon prepared yellow mustard
2-3 hamburger buns, torn or cut into 2 inch pieces

     Lightly oil or spray a 10 or 12 inch dutch oven.
     If you don't have any leftover hamburgers, brown ground beef and onion together over a full spread of coals.  Drain.
     Combine rest of ingredients, except buns.  Cover, adding as many coals on the lid that you need to bring the soup to a bubble.  Simmer for 20-25 minutes.
     Add the buns and cook for an additional 8-10 minutes, stirring frequently, or until the bread dissolves and the soup thickens.  Serves 4-6. 

Tear rolls into 2 inch pieces and stir into simmering broth

Bread cooks into and thickens soup

A hamburger in a bowl

Thursday, May 19, 2011

Oniony Corn Spoonbread


     If you want to be the most popular cook at the buffet table, bring this spoonbread from French's to your next dutch oven gathering.  Be sure to print copies of the recipe because everyone will be asking you for it.   It is moist and light, almost like a pudding and the onions bake into the batter leaving a hint of flavor.  The cheesy, crunchy onion topping is the perfect combination with the creamy cornbread.  I forgot to get the Mexican canned corn and ended up making it with the regular variety and added chopped roasted red pepper, it was delicious.  Try it with the Mexican corn and a 4 oz. can of chopped green chilies instead of the red and green pepper for a south of the border touch.  Bake in a 10 inch oven with 10 coals in a circle around the bottom and 18 coals on top.  It did take a full 35 minutes to bake before I sprinkled on the toppings.  Unlike a true cornbread it is supposed to be soft, don't expect a tester to come out clean. This would also be a fantastic dish for the beginning dutch oven cook, mix it in a bowl, plop it in your oven and away you go. 

Oniony Corn Spoonbread
1 (14 3/4 ounce) can cream-style corn
1 (11 ounce) can Mexican-style corn
1/2 cup diced red and green bell pepper
1 (6 1/2 to 8 1/2 ounce) package corn muffin mix (I used Jiffy)
1 cup sour cream
2 tablespoons butter or margarine, melted
1 large egg
1 1/3 cups FRENCH'S Original French Fried Onions or FRENCH'S Cheddar French Fried Onions
1/2 cup shredded Cheddar cheese

     Spray well or oil a 10 inch dutch oven.
     Combine corn, peppers, corn muffin mix, sour cream, butter, egg and 2/3 cup French Fried Onions.  Pour into prepared dutch oven.
     Bake at 350 degrees for 35-40 minutes, rotating lid and oven halfway through cooking time.  When spoonbread is set and lightly browned around the edges top with cheese and remaining onions.  Bake for 5 minutes more or until onions are golden.


Easy as 1-2-3, pour batter in 10 inch oven


When ready, top with cheese and onions


Serve with a big spoon and get ready to receive compliments

Wednesday, May 18, 2011

Heath Bar Marmalade Crumb Cake


     This delightful little coffee cake will surprise you with bursts of orange marmalade and crunchy chocolate toffee bits.  Make it in your 8 inch oven and be sure to line it with parchment paper for easier removal.  This was the first time I used the parchment strips and they worked quite well.  Make sure you oil or spray your oven well and be generous with the marmalade, you'll love the surprising blasts of sweet orange rind floating throughout this light and airy cake.  It was ready in 30 minutes, I rotated it halfway through and baked it with 8 coals in a ring around the bottom and 14 coals on top.  From Cooking Light Annual Recipes 2000.

Heath Bar Marmalade Crumb Cake
1 cup plus 2 Tblsp. all purpose flour
1/2 cup sugar
1 tsp. salt
1/4 cup chilled butter or stick margarine, cut into small pieces
1 (1.4ounce) English toffee candy bar (such as Heath or Skor), chopped
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup plain fat-free yogurt
1 Tblsp. fat-free milk
1 tsp. grated orange rind
1 tsp. vanilla extract
2 large egg whites
Cooking spray
1/4 cup orange marmalade

     Coat 8 inch dutch oven with light coating of cooking spray. Line with parchment paper.
     Combine flour, sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.  Combine 1/3 cup flour mixture and candy bar for topping; set aside.
     Stir baking powder and baking soda into remaining flour mixture in bowl; add yogurt and next 4 ingredients.  Beat at medium speed of a mixer until blended.  Spoon batter into dutch oven.  Drop marmalade by teaspoonfuls onto batter; swirl together, using the tip of a knife.  Sprinkle topping over batter.  Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in center comes out clean.  Cool in dutch oven before removing.  Serves 4-6. 


Swirl marmalade throughout batter with knife

Sprinkle on topping

Done in 30 minutes when tester comes out clean


I wish I could send you a slice

   

Tuesday, May 17, 2011

Easy Chicken and Cheese Enchiladas


     There certainly are more authentic enchilada recipes out there but this easy, creamy version is made for dutch oven cooking.  Once again it's a great way to use up any leftover rotisserie chicken and it calls for ingredients you may already have in your pantry.  Six flour tortillas fit into my 10 inch oven perfectly, the sour cream, salsa mixture melts down and keeps the enchiladas from drying out. Bake them with 10 coals in a ring on the bottom and 14-16 on top. Melt some cheese over them a few minutes before they're ready and garnish with chopped scallions, tomato and a spoonful of sour cream.  Try this recipe with canned chicken when cooking at your campsite.  From Campbell's Kitchen.  Serves 3-6.

Easy Chicken and Cheese Enchiladas
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace Picante Sauce or salsa
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese plus extra for topping
6 flour tortillas
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

     Lightly spray or oil 10 inch dutch oven.
     Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
     Stir 1 cup soup mixture, chicken and cheese in a large bowl.
     Divide the chicken mixture among the tortillas.  Roll up the tortillas and place seam-side down in dutch oven.  Pour the remaining soup mixture over the filled tortillas. 
     Cover and bake for 25-30 minutes or until hot and bubbling.  Add a handful of shredded cheese during the last 5 minutes of cooking time.

Stuffed enchiladas tucked into a 10 inch oven
Ready for the coals

Hot and cheesey

Creamy goodness wrapped in a soft tortilla

Monday, May 16, 2011

Sad Cake


     I was so intrigued by this recipe when I first saw it that I knew it would be something I had to try in my dutch oven.  I was drawn to it because it has few ingredients and is something you can scoop right out of the oven rather than having to carefully remove to a platter.  There is a reason it is called Sad Cake.  After you take it off of the coals the puffed center of the cake deflates and you are left with a warm, gooey, delicious blonde brownie/bar cookie that reminds you of unbaked cookie dough. The first time I tried it, I was very sad because I lost track of time, loaded the lid of my dutch oven with too many coals and burned the cake.  All was not lost.  After it cooled a bit, under the blackened crust was essentially a giant, warm, soft chocolate chip cookie that melted in your mouth.  It didn't look very nice but it it was pure bliss on a spoon.
       As delicious as the first cake was I wanted to show you how the cake was supposed to look. I went back inside, whipped up another batch of Bisquick, brown sugar, eggs, and oil only this time I added coconut instead of chocolate chips. I kept a close watch on the temperature and baked it with fewer coals in the center of the lid and more in a ring around the outside.  When the cake has risen around the outside and the edges are pulling away slightly from the sides of the oven it should be done.  You don't want it to rise too high and dry out in the center.  The second cake rose beautifully then once I brought it inside it fell with a sugary thud.  The fun part is watching it collapse right before your very eyes.
     I baked both cakes with 12 coals in a ring around the outside edge of the bottom of the oven and about 18-20 on the lid. Serve it with a spoon, slice it in wedges or cut it in bars. However you decide to make this scrumptious dessert, with nuts, chips or coconut, give it a try, it definitely is a conversation piece. 

Sad Cake

2 cups Bisquick or baking mix
1 1 lb. box of brown sugar
1/2 cup vegetable oil
4 eggs
1 tsp. vanilla
1 cup coconut
1 cup nuts
and/or 1-2 cups of chocolate chips
  
     Spray well or oil a 12 inch dutch oven.
     Mix brown sugar, vanilla and eggs in mixer.  Add oil and Bisquick, blend well.  Add coconut, nuts or chocolate chips.
     Pour into dutch oven.
     Bake for 30-35 minutes at 350 degrees.  Rotate oven and check halfway through cooking time to make sure cake isn't browning too quickly.
     Let sit for 10-15 minutes to allow cake to deflate before serving.

Ready for the coals

Chocolate chip cake looking pretty sad

Coconut cake golden and puffed around the edges

Cake settles as it cools

Sad cake means happy campers

Sunday, May 15, 2011

Irish Scones

    
     My Irish ancestors would be proud, these sugary, light scones baked wonderfully in my 10 inch dutch oven.  I don't think I will ever bake them in my conventional oven again. The butter needs to be ice cold and it helps to slice it into small cubes before cutting it into the flour mixture.  The batter is quite wet, I dusted the counter with flour then patted it out before cutting it with a biscuit cutter.  Just a tip, dip your cutter into a little flour to keep the batter from sticking.  You could also drop them by large spoonfuls into your oven.  To raise the temperature quickly I encircled the bottom of the oven with 10 coals then covered the lid with as many as it would possibly hold, roughly 28 coals.  They tops were crispy and golden in 20 minutes, I would suggest giving them a peek after 15 minutes to make sure they aren't browning too quickly. This recipe is from the Kerrygold website, it comes from Mary Burns, a dairy farmer in County Cork, Ireland.  The recipe makes 6 good sized scones, make sure you have plenty of your favorite jam or marmalade on hand to serve with them and thank you Mary for sharing this excellent recipe!

Irish Scones
1 3/4 cups (about 8 ounces) all-purpose flour
1/4 cup sugar, plus additional for sprinkling over tops
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (2 ounces) cold butter, cut into pieces
1/3 cup raisins
1/2 cup whole milk
1 large egg, plus additional beaten egg for brushing over tops

     Spray or line 10 or 12 inch dutch oven with parchment paper. 
     Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl.  Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs.  Add raisins. 
     Whisk together milk and 1 egg.  Make a well in the flour mixture; pour in milk mixture.  Using fork, stir just until soft, moist dough is formed.
     Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces of dough.  (Do not over knead.)  Pat dough to 1 1/2 inch thickness.  Using well-floured 2 1/2 biscuit cutter or bottom of a glass, cut out about 6 rounds, recombining scraps as necessary.  Place rounds on lightly buttered baking sheet.  Brush tops with additional beaten egg; sprinkle with additional sugar. 
     Bake in dutch oven at 425 degrees until brown and golden, about 18-20 minutes, rotating lid halfway.

Brush scones with beaten egg and sprinkle with sugar

Light and golden after 20 minutes

Slather on some butter and your favorite jam, pure heaven