Complete Turkey Dinner
Aluminum foil cooking
Primitive: Cooking at its best
|Pineapple Upside Down Cake|
|Dutch Boy Pancakes|
|Rhubarb Blueberry Crisp|
|Ginger Bread and Apple Cake|
|Coconut Cream Cheese Cake|
|Sharlotka: Russian Apple Cake|
|German Chocolate Upside Down Cake|
|Hoosier Cream Pie|
|Chocolate Swirl Pound Cake|
|Ben's Peach Crisp|
|Armenian Almond Cake|
|No Mixin' Cake|
tbsp = tablespoon
tsp = teaspoon
|1 Yellow cake mix (plus water, oil, eggs as per box instructions)||1/4 lb. butter||1/4 cup sliced Almonds*||1/2 cup brown sugar||1 small can sliced pineapple||6 oz. jar Maraschino cherries|
Melt 1/2 stick butter or margarine in the bottom of the Dutch Oven.
Cover butter with a layer of sliced almonds.*
Sprinkle brown sugar evenly across the melted butter and almonds.
Place pineapple rings on top of the brown sugar.
Center a maraschino cherry in pineapple ring. Add more as desired.
Pour the juice from the pineapple and maraschino cherries into a measuring cup, adding enough water to provide the amount of liquid specified in the box cake mix instructions.
Add egg, oil, juice plus sufficient water as called for in the cake mix instructions.
Pour cake mix over the brown sugar and pineapple. (Caution, when using a 10" Dutch Oven it is advisable to hold back a 1/4 or 1/2 cup of cake mix—to prevent the cake from rising so high that it touches and burns on the Dutch Oven lid.)
Bake at 350 degrees until cake is browned and a knife comes out clean.
Place a large plate on the bottom and quickly turn the oven upside down, being careful not to let hot caramel drip on one's hands or wrists.
This is the classic Dutch Oven desert. Impressive as it looks, the brown sugar and pineapple actually make it easier to bake because they help prevent the cake from burning.
*A BOW improvement: the layer of sliced Almonds under the pineapple rings helps the cake tip out of the oven perfectly!
|2 tbsp. extra light olive oil||1 cup all-purpose flour||1/4 cup cornstarch||zest of one lemon||1/2 tsp. salt||3 eggs||1 1/4 cup skim milk||1 tbsp. melted butter||1 tsp. vanilla||.||Topping:||juice of one lemon||3 tbsp. powdered sugar|
Preheat Dutch Oven with 2 tablespoons olive oil to 425 degrees.
Combine flour, cornstarch, lemon zest, and salt.
Whisk 3 eggs until light and fluffy.
Whisk milk, butter, and vanilla into eggs.
Add 1/3 of milk mixture to flour mixture until no lumps remain, then whisk in remaining milk mixture until smooth.
Pour batter into hot 12” oven (oil should be almost smoking).
Bake 20 minutes at 425 until edges are deep golden brown.
Drizzle with lemon juice and sprinkle with powdered sugar.
|3 cups fresh rhubarb, diced||2 cups blueberries (or peeled apple slices, or strawberries)||3/4 cup sugar||3 tbsp. cornstarch||Topping:||2 cup old fashioned oats||1 cup packed brown sugar||1 cup butter, grated||2/3 cup all-purpose flour||2 tsp. ground cinnamon||.|
In a large bowl, combine sugar and cornstarch, add rhubarb and blueberries, tossing to coat.
Pour into 10 or 12 inch Dutch Oven.
Combine oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumble, sprinkle over fruit in the Dutch Oven.
Bake at 350 degrees for 45 minutes or until bubbly and fruit is tender.
Modified from: Gary Black, Food editor, Fairbanks Daily News-Miner, July 2, 2014. Gary writes: “This is the easiest and best rhubarb crisp I’ve ever made… I also like to add a dash of cardamom to the fruit and rhubarb mixture.” Thanks Gary!
|1 cup Dark Karo Syrup||3 eggs slightly beaten||1 cup sugar||2 tbsp. butter, melted||1 tsp. vanilla||1 1/4 cup pecan halves||1 ready made pie crust||1 tsp. orange zest *|
Vigorously stir together Karo syrup, eggs, sugar, melted butter, orange zest (*a BOW touch) and vanilla. Fold in pecans.
Roll out the pie crust and work it up the sides of the Dutch Oven.
Pour ingredients into the pie crust.
Bake at 350 degrees for 45-50 minutes.
|Dough:||1 1/4 cups all-purpose flour||1 tsp. baking powder||1/2 tsp. salt||5 tbsp. unsalted cold butter||5 tbsp. sugar||1/3 Cup + 1 tbsp. cold buttermilk||2 tbsp. cold shortening||.||Apple Dumplings:||3 tbsp. brown sugar||1/2 tsp. cinnamon||1 1/2 tbsp. soft butter||2 tbsp. golden raisins||2 golden delicious apples||.|
Mix together flour, sugar, baking powder, and salt. Press hard, cold butter through large holes in grater into the flour mixture. Stir and coat butter with flour. Press cold shortening through grater, stir and coat with flour. Stir in buttermilk and knead lightly, pressing into two 4” by 4” rectangles. Set aside on ice.
Combine sugar and cinnamon in small bowl. In a second bowl combine butter, raisins, and 1 1/2 tablespoons of the sugar and cinnamon mixture. Peel, halve, and core the apples. Pack the core with butter/raisin/sugar mixture.
Roll out dough on floured surface, cut into four 6-inch squares. Place apple half on dough and wrap, crimping edges to seal.
Leave room between apples in 12” Dutch Ovens.
Sprinkle tops with remaining sugar-cinnamon mixture.
Bake in oiled Dutch Oven 35 minutes at 350 to 400 degrees.
|Left-over biscuits or bread||1/2 gallon half & half||1 dozen eggs||1/2 cup sugar||2 teaspoons cinnamon||1/2 fresh nutmeg||2 cups raisins or dried cherries||.|
Break-up and loosely fill Dutch Oven with left-over biscuits, cinnamon rolls, or bread.
Add 2 cups raisins or dried cherries.
Beat together 1/2 gallon half & half, one dozen eggs, 1/2 cup sugar, cinnamon and nutmeg.
Pour milk mixture over the bread.
Bake at 375 degrees for 30 to 45 minutes, until liquid thickens.
I researched the Internet for bread pudding recipes, but never quite found what I was looking for. This is my interpretation of what bread pudding should be. It serves to make use of the many biscuits we have left over in our BOW Dutch Oven classes.
The recipe I started with added a can of pumpkin pie filling, but I find the nutmeg and spices are all I want. I’m sure you can find many other approaches to the same item.
|2 cups flour||2 tsp. baking powder||3/4 cup sugar||1/2 tsp. salt||1/2 cup butter||1 egg||1/2 cup milk||4 tbsp. sour cream||2 1/2 cup blueberries||.||Topping:|
|1/3 cup flour||1/2 cup butter||1 cup dark brown sugar||1 tsp. cinnamon|
Cream butter and sugar.
Mix in egg, milk, sour cream, baking powder and salt.
Stir in flour one cup at a time.
Fold in blueberries.
Pour into buttered Dutch Oven.
Combine topping ingredients, mixing with a fork until combined and crumbly then sprinkle evenly on top of batter.
Bake at 350 degrees, 45 to 50 minutes or until a knife comes out clean.
|1 1/2 cups flour||2 1/2 tsp. baking powder||1/2 cup sugar||1/2 tsp. salt||1/2 cup butter||1 egg||1/4 cup milk||.||Topping:|
|1/2 cup flour||1/2 cup butter||2/3 cup dark brown sugar||1 tsp. cinnamon|
Blend butter, sugar, egg, milk, flour, baking powder and salt.
Pour into buttered Dutch Oven
Combine topping ingredients, mixing with a fork until combined and crumbly, then sprinkle evenly on top of batter
Bake at 350 degrees, 45 to 50 minutes or until a knife comes out clean.
|1 Betty Crocker Gingerbread mix||1 tsp. ginger||1 apple, thinly sliced||1/2 cup brown sugar||1/4 lb. butter||2 oz. sliced almonds|
Melt butter in the bottom of the Dutch Oven.
Cover the bottom with a layer of sliced almonds.
Sprinkle with a layer of brown sugar.
Form a neat ring of apple slices in the bottom of the Dutch Oven.
Follow the box directions to mix the cake, adding 1 extra teaspoon ginger.
Pour the cake mix over the apple.
Bake until a knife comes out clean.
Cover bottom of Dutch Oven with sliced almonds.
Pour one large can cherry pie filling into Dutch Oven.
Cover with one box German Chocolate cake mix prepared per instructions on box.
Over that pour 1/2 of a can of black cherry soda pop (optional).
Slice one cube of butter and drop slices over the top.
Bake 45 minutes.
Combining a dry box of cake mix, pie filling or large can of fruit, and a stick of butter.
This dish has been a Dutch Oven classic for generations. You can substitute your favorite cake mix and pie filling, fruit cocktail, etc. The box of dry cake mix gets all the moisture it needs from the pie filling or liquids in the canned fruit. The soda pop is optional, it makes chocolate cake into a brownie-like texture. The sliced almonds allow the cake to be turned out onto a plate.
Coat Dutch Oven with butter.
Mix together and spread across bottom of Dutch Oven:
|1 box yellow cake mix||1/4 lb. butter||1 egg||.|
Beat and cream together:
|8 ounce cream cheese||1/8 pound butter||1 cup whipping cream||2 tsp. vanilla||3 eggs||1 cup coconut||8 ounces powdered sugar||1/2 tsp. baking powder|
Pour creamed mixture over cake mix.
Sprinkle top with 1/4 extra cup coconut flakes.
Bake at 350 degrees for 35 to 45 minutes until coconut is lightly browned. The center will be soft and gooey.
The blend of vanilla, cream and coconut make this is one of our BOW favorites. Easy to make, it becomes a frequent request!
|1 cup flour||1 cup sugar||3 tbsp. sour cream||1 tsp. baking powder||3 eggs||3 tart apples, cored & sliced|
Combine baking powder, flour, sugar, sour cream, and eggs, beating well to dissolve sugar.
Arrange apples in a spiral on bottom of buttered Dutch Oven.
Pour batter mixture over apples, spreading evenly.
Bake 25 minutes until a knife comes out dry and the cake is pulling away from the sides of the oven.
A classic Russian baked desert. The sour cream is optional, and can be left out to simplify the ingredients for a camping trip.
Layer large coconut flakes on bottom of Dutch Oven.
Melt 1/4 cup of butter on top of coconut.
Sprinkle 1 cup brown sugar over coconut.
Layer pecans on top of brown sugar.
Mix chocolate cake batter as per instructions on box and pour over the pecans, brown sugar and coconut.
Bake at 350 degrees for 35 to 45 minutes as per box instructions.
Perfected by students in the first BOW class held in Kenai!
|1 Ready made piecrust||3/4 cup white sugar||2 cups heavy cream||1 tsp. vanilla||3/4 cups golden brown sugar||3 tbsp. flour||whole nutmeg||.|
Place the precrust in the Dutch Oven and perforate with fork.
Bake the crust for two to five minutes until lightly toasted.
Mix the sugars and flour together thoroughly.
Add cream slowly, mixing thoroughly, then add vanilla.
Pour filling into lightly baked piecrust.
Grate 1/2 of the whole nutmeg over the top.
Bake at 350 degrees until the filling begins to thicken, about thirty minutes.
Cool and serve.
From the banks of the Wabash River, in the middle era of western US expansion (1830’s), when Indiana and Illinois were the far west for new settlers and their families, comes this pioneer recipe. To maximize her time helping clear the field and planting the first crop, she would make a week’s worth of pies at once. Most would be filled with wild berries. When the berries ran out she would fill the remaining crusts with flour and sugar covered in heavy cream. An enduring Hoosier favorite.
|1/2 pound unsalted butter, plus more to butter the pan||1 1/4 cups granulated sugar||1 tsp. vanilla extract||4 large eggs||1 1/2 cups all-purpose flour||1 tsp. baking powder||1/4 tsp. kosher or coarse sea salt||1/2 cup sour cream||1/4 cup hot water||1/4 cup unsweetened cocoa powder||Confectioners' sugar, optional||.|
Butter the sides and bottom of a 10” Dutch Oven.
Line the bottom with parchment paper cut to fit.
Beat the butter until soft and creamy.
Add the sugar and continue beating until fluffy.
Mix in the vanilla and continue beating.
Add two eggs, half the flour, baking powder and salt, mixing until smooth.
Mix in the last wo eggs and the remaining flour.
Add the sour cream and continue beating until the mixture is smooth.
Pour half the cake batter into the buttered 10 inch Dutch Oven.
In a small bowl, combine the hot water with the cocoa powder and fold into the cocoa-water mixture until thoroughly mixed.
Pour the chocolate batter into the “white” batter in the Dutch Oven, marbling with a knife.
Bake the cake at 350 degrees for about 1 hour, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and transfer to a plate to cool.
Remove the parchment paper, and dust the top of the cake with confectioners' sugar.
|6 cups fresh blueberries||1 Granny Smith apple, peeled and grated||2 tsp. grated zest and 2 tsp. juice from 1 lemon||3/4 cup sugar||2 tbsp. quick-cooking tapioca, ground in a spice grinder||pinch table salt||2 tbsp. unsalted butter , cut into 1/4-inch pieces||1 large egg, lightly beaten with 1 teaspoon water||2 pie crusts||.|
1. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
2. Place grated apple in clean towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined Dutch Oven and scatter butter pieces over filling.
3. Cover with second pie crust, perforated with fork or cut into strips and woven over the pie filling.
4. Bake 30 minutes at 400 degrees. Reduce oven temperature to 350 degrees* and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature. Cut into wedges and serve.
Makes one 9-inch pie.
Published July 1, 2008. From Cook's Illustrated. www.cooksillustrated.com
*Reduce temperature by taking 3 coals from the top and 1 from under the oven.
|1/2 cup honey||1/3 cup flour||8 fresh peaches, sliced (or a 32 ounce can of sliced peaches)||.|
Spread the slised peaches, juice and honey evently in the oven.
Sprinkle about 1/3 cup flour evenly over peaches.
Place on coals and simmer, reducing liquids, until flour thickens.
In a separate bowl, combine the following:
|1 1/2 cup butter, softened||1 1/4 cup brown sugar||1 cup rolled old fashioned or quick cooking oats||1 cup flour||1 tablespoon ground cinnamon||1 tsp. ground nutmeg|
Mix dry ingredients.
Cut in butter.
Spread over peaches.
Bake at 375 degrees for about 45 minutes, or till top is browned.
Serves 6 to 8 people.
|Rhubarb mix:||Biscuit topping:||2/3 cup brown sugar||2 1/4 cups flour||1 tbsp. cornstarch||1/2 cup granulated sugar||6 cups of rhubarb cut into 1/2 inch slices||2 1/2 tsp. baking powder||.||1/2 tsp. salt||Cinnamon sugar sprinkle:||4 to 5 tbsp. butter||2 tsp. sugar||3/4 cup low-fat milk||3 cups strawberries, hulled and halved||.||1/2 tsp. ground cinnamon||.|
This cobbler is prepared and cooked in two stages. The rhubarb is first cooked to soften. The strawberries and biscuit dough are added next, then the cobbler is baked
First the rhubarb. Combine brown sugar and cornstarch in a bowl, mixing well to break up any lumps. Add rhubarb and mix thoroughly. Place in bottom of Dutch Oven. Simmer on fire until rhubarb is softened.
Prepare biscuit mix by combining flour, granulated sugar, baking powder, and salt. Work in butter with fingertips until mixture is crumbly. Stir in milk with fork to make a soft dough, mixing until just moistened. Dust hands with flour to prevent sticking and form into approx. 12 rounds, about 1/2 inch thick.
Remove lid from Dutch Oven, quickly stir strawberries into rhubarb, and arrange biscuit rounds on top and sprinkle with cinnamon sugar mix. Cover and bake until biscuits turn golden brown.
|5 eggs||zest of one lemon||1 cup sugar||1 tsp. vanilla||1/2 pound melted butter||2 cups farina (Cream of Wheat)||1 cup chopped almonds||1 tbsp. baking powder||2 drops almond extract||.|
Whip eggs and sugar until light.
Fold in melted butter, chopped almonds, lemon zest, almond extract, and vanilla.
Mix farina and baking powder together then fold into batter.
Coat Dutch Oven with butter.
Pour in cake mix and bake 350-degrees for 45 minutes, until firm to the touch.
|Lemon Syrup for the Almond Cake:||Juice of one lemon||1 cup water||2 cups sugar||2 drops almond extract|
Boil water and stir in sugar until dissolved.
Remove from heat and add lemon juice and almond extract.
Cut the cake into diamond shaped pieces, then pour the syrup over the almond cake. Allow it to cool while soaking in the syrup.
Adapted from: FDNM, Malgeri 9/8/04. We added more lemon plus almond extract to the original recipe.
|1 box cake mix||1 large can of fruit||1/4 lb. butter or margarine||.|
Warm the oven; lightly coat with a touch of butter.
Pour in canned fruit (including juice).
Sprinkle cake mix over fruit directly from box - do not add water.
Drop slices of butter randomly over cake mix.
Bake until fruit filling bubbles up through the cake mix.
Test with fork.