tbsp = tablespoon
tsp = teaspoon

Melt 1/2 stick butter or margarine in the bottom of the Dutch Oven.

Spread brown sugar evenly across the melted butter.

Cover with a thin layer of sliced Almonds.*

Place pineapple rings on top of the brown sugar.

Center a maraschino cherry in pineapple ring. Add the rest too.

Pour the juice from the pineapple and marashino cheries into a measuring cup, adding enough water to provide the amount of liquid specified in the box cake mix instructions.

Add egg, oil, juice and remining water to cake mix following box 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 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, a layer of sliced Almonds under the pineapple rings makes the cake overturn and come out of the oven perfectly!
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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° 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 my 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.
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Melt butter in the bottom of the Dutch Oven.

Sprinkle with a layer of brown sugar.

Form a neat ring of apple slices in the bottom of the Dutch Oven.

Add 1 teaspoon ginger to the cake mix.

Follow the box directions to make the cake.

Pour the cake mix over the apple.

Bake until a knife comes out clean.
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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.

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, 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.
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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	.

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.
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Melt 1/2 cup of butter in bottom of Dutch Oven.

Mix in 1 cup of light brown sugar and spread across bottom.

Layer pecans on top of butter/sugar mixture.

Add a layer of coconut.

Mix chocolate batter as per instructions on box and pour over the coconut.

Bake at 350 degress for 35 to 45 minutes as per box instructions.
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Preheat Dutch Oven.

Place the precrust in the Dutch Oven and perforate with fork.

Bake the crust for two to five minutes until lightly toasted.

First mix sugars and flour together thoroughly.

Add cream slowly, mixing thoroughly, then add vanilla.

Pour filling into lightly baked piecrust.

Bake until the filling begins to thicken, about thirty minutes.

Cool and serve.
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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.
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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.
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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 and place a piece of buttered parchment paper in the bottom.

Pour in cake mix and bake 350-degrees for 45 minutes, until firm to the touch.

Boil water and stir in sugar until dissoved.

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.

The farina allows the cake to soak up the syrup without loosing its firmness. I have added more lemon and the almond extract to the original recipe. (Adopted from Fairbanks Daily New Miner, Malgeri 9/8/04)
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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.
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