Breads

Homemade Biscuits
1c + 2tbs flour
1/4 tsp baking soda
1 tsp baking powder
Pinch of salt
2 tbs Crisco(solid)
1/2 c buttermilk
Place 1 tbs Crisco in bottom of oven. Place coals on oven to bring temperature to 500 while making
dough. Combine flour, baking soda, salt and baking soda in bowl. Cut in Crisco until mixture becomes
grainy. Add buttermilk and stir with fork until it forms dough. Turn out on floured surface and briefly
kneed. Do not over-kneed. Flatten to 1/2" thick. Cut out with glass or cup. Place in oven and turn once
to coat on both sides. Bake at 500 for 10 min. or until done.
Quick Biscuits
While you are preheating the Dutch oven (10 charcoal briquettes underneath), make rolled (or drop, if
you're camping) biscuits, using the recipe off a Bisquik box. Powdered milk just fine.
Put the biscuits into the Dutch oven and cover. Let sit for 5-7 minutes (this browns them on the bottom).
Lift the Dutch oven off the bottom coals, and put 25 coals on top. Cook another 8-10 minutes (check at 5
minutes to make sure they aren't burning). Key--oven needs to be HOT.
Pete Farnham, CM, Pack 1515, Alexandria, VA
5.L. Cakes, Cookies and Desserts
Grandma Audleman's Bread Puddin'
2 c Milk
2 tsp cinnamon or nutmeg
1/4 c Butter
1/4 tsp salt
2 eggs
8 slices week old bread
1/2 c Sugar
1/2 c Raisins
Dice bread into small cubes. Beat eggs and salt together. Place milk and butter in 2 qt saucepan and
heat until scalded. Mix in bread sugar cinnamon and eggs. Stir until bread is well soaked. Stir in raisins
and pour mixture into 1 1/2 qt casserole dish and put into Dutch oven on a trivet. Bake until toothpick
comes out clean at 350, about 30-40 min. Top with cinnamon sugar or brown sugar.
Magretta Audleman, Shalimar, Fl
Monkey Bread
4 cans Biscuits
1 c Sugar
1 c Brown sugar
4 tbs Cinnamon
1 stick oleo
Cut biscuits into quarters. Mix sugar and cinnamon in plastic bag. Drop quarters into bag and coat well.
Place in Dutch oven. Melt oleo in lid and pour over quarters. Bake 350 for 35 min.
Dump Cobbler
1 pkg yellow or white cake mix
2 cans pie filling or 1 large can fruit cocktail
Cinnamon
Butter
Pour cans of filling or fruit cocktail in bottom of Dutch oven. Sprinkle cake mix over top of fruit, DO NOT
STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR, it will burn.
Cover and bake until bubbly and top is lightly browned, about 30-45 min. Any combination of fruits can be
used. I recommend 1 can apple filling and 1 can of fruit cocktail.
"Mother of Invention" Dutch Oven Cobbler
1 box yellow cake mix
2 boxes Jiffy brand cornbread (or muffin) mix
2 eggs
2 Tbs vegetable oil
Ingredients required by cake mix
Water to make a medium-thick batter
1 can pineapple chunks or crushed pineapple
Combine all 3 boxes of mixes together, mixing well. Add the oil and eggs, and any other ingredients that
your particular cake mix calls for. Add water until the resulting batter is fairly thick yet. This doesn't seem
to be too critical, except if it is too thick it seems to burn easier. Preheat the Dutch oven slightly and oil up
good. Add the batter. Drain the pineapple juice and spread the pineapple out evenly over the top of the
batter.
Place the cover on the oven. Use a very small amount of coals on the bottom, about four or five charcoal
briquettes worth. Cover the oven top with coals, and bake for about 30 minutes. Replenish the coals on
top if needed.
Steve Tobin, Scoutmaster
Easy Peach Cobbler
1 Box Duncan Hines yellow cake mix (O/U, parve)
2 29 oz cans sliced peaches (or equivalent)
3 eggs
1 cup sugar
1/2 cup brown sugar
Oil (at least 1/3 cup plus 4 teaspoons)
1 teaspoon cinnamon
Water
Large Ziplock bag to mix cake in
In Ziplock bag, mix cake mix, 3 eggs, 1 and 1/3 cup water, 1/3 cup oil.
Preheat oven over 8 burning coals. Add 4 teaspoons oil to pot. Add 1/2 cup brown sugar to pot When
sugar has melted, dump in peaches (with no more than 1/2 cup of the juice), Add 1 cup sugar, Add 2
teaspoons cinnamon . . . and . . .Stir. Pour cake batter on peaches S-L-O-W-L-Y
Put lid on oven and add 12 burning coals on top of lid. After 15 minutes remove oven from coals on
bottom and continue baking from top until cake is brown and cake is done (check with toothpick). Allow
cake to cool 30 minutes before serving.
Bruce Rosen, Scoutmaster Troop 1948, Rockville, MD.
Cherry Crisp
2 cans cherry pie filling
2 sticks butter, melted
1 white cake mix
1-3/4 c chopped nuts
Pour pie filling in bottom of oven. Sprinkle cake mix over top and DO NOT STIR. Top with nuts. Pour
melted butter over top. Bake for about 30 min at 350 degrees.
Indian Bread Pudding
2 c milk
1/4 tsp Ginger
1/4 c Yellow cornmeal
1 egg
2 tbs Sugar
1/4 c Molasses
1/2 tsp Salt
1 tbs butter
1/2 tsp Cinnamon
Place 1 1/2c milk in Dutch oven and heat to scalding. Combine cornmeal, sugar, salt, cinnamon and
ginger, add to milk stirring constantly. Cook 2 min. Combine egg, molasses and butter. Add small
amount of the hot milk mixture, slowly. Then add to remaining milk mixture. Stir and cook until thickened,
2-5 minutes. Pour remaining milk OVER (do not stir in!) pudding. Cook until set, 5 minutes. LET STAND
10 to 15 minutes before serving.
Memphis Molly
1 15-16oz can tart cherries (not pie filling)
1 15-16oz can blueberries (not pie filling)
1 smaller can crushed pineapple
1 small package of chopped walnuts
2 boxes Jiffy cake mix
1/2 stick butter pats
Add ingredients order, spread fruit and nuts in bottom of Dutch oven. Sprinkle cake mix over all and put
butter pats on top. Cook 20 -30 minutes or until "cake" is done.
Michael Holmes, Scouter.
Hawaiian Pie
1 stick margarine
1/2 c chopped nuts (pecans, peanuts, almonds)
1 c sugar
1 tsp vanilla
2 eggs
1 tsp vinegar
1/2 c coconut
1 unbaked pie shell
1/2 c raisins
Combine margarine, sugar and slightly beaten eggs. Add remaining ingredients. Mix well and pour into
pie shell. Place on trivet or inverted pie tin in 350 Dutch oven. Bake for 30 min. Let stand in oven about
5 min after removing coals.
Giant Cinnamon-Pecan Ring
2 1lb loaves frozen bread dough
1/2 c butter, melted
1/2 c sugar
1/2 c packed brown sugar
2 tsp cinnamon
1/2 c chopped pecans
1-1/4 c sifted powdered sugar
1/2 tsp vanilla
Milk (about 4 tsp)
Cinnamon sticks (optional)
Pecan Halves (Optional)
Lightly grease inside of Dutch oven. On a lightly floured surface, flatten thawed dough slightly. Cut each
loaf into 4 pieces(total of 8). Form each piece into a rope about 18" long. Brush each rope on all sides
with melted butter. Stir together sugar, brown sugar, and cinnamonths Place mixture on sheet of foil. Roll
rope in sugar mixture to coat evenly. Shape rope into a coil in the center of the Dutch oven. Roll another
rope in sugar. Attach securely to end of first rope and continue coil. Continue coating ropes and
attaching to form a 10-11" circle. Sprinkle any remaining sugar over coil. Sprinkle with chopped pecans.
Cover and let rise in a warm place for about 30-40 min. Bake at 350 for 30 to 3 min or till done. Cover
with foil last 15 minutes to prevent over browning if necessary. Cool about 15 min. Stir together
powdered sugar, vanilla, and enough milk to make a thick glaze. Spoon over top of cake. Decorate with
cinnamon sticks and pecan halves. Serves 16
Ann Audleman, Ft Walton Beach, Fl
Maple Custard Pie
1 c brown sugar
1-1/2 c scalded milk
1/4 tsp maple extract
2 tbs melted butter
1 tbs cornstarch
1/2 c cold milk
3 beaten eggs
Pinch of salt
2 uncooked pie shells
nutmeg
Makes 2 pies Into scalded milk, mix sugar, extract and melted butter. Combine cold milk and cornstarch
and mix well. Add to mixture along with salt and eggs. Beat well. Pour into pie shell. Place on top of
inverted pie tin and bake at 450 for 10 min. Top with nutmeg and bake another 25 min at 350
Sugar Cookies
1/2 c softened butter
1/2 tsp salt
1 c sugar
2 tsp baking powder
1 egg
2 c flour
1/2 tsp vanilla extract
Combine butter and sugar, stirring until well mixed. Blend in egg and vanilla. Add remaining ingredients
and mix well. Drop onto greased pie tin or aluminum pan. Place on trivet or inverted pie tin in 400 Dutch
oven. Bake for 6 to 7 min.
Chocolate Chip Cookies
2-1/4 c all purpose flour
2 eggs
1 c butter, softened
1 (12oz) semi-sweet morsels
3/4 c sugar
3/4 c brown sugar
1 tsp vanilla extract
In large bowl, combine butter, sugar, brown sugar, and vanilla extract. Beat until smooth. Beat in egg.
Gradually add flour. Stir in chocolate chips. Drop onto ungreased pie tin or aluminum pan. Place on trivet
or inverted pie tin in 350 Dutch oven
Pineapple Upside Down Cake
Yellow cake mix (Jiffy cake mix doesn't require eggs)
Pineapple slices
Brown sugar
Maraschino cherries
Butter or margarine
Use a metal pan that will fit into the Dutch oven *or* use foil. Put the pan into the oven so that it rests
above or on top of 1/2 inch of water in the bottom of the oven. If you are using foil, wrap the foil over the
sides of the Dutch oven, so that you have a "pan" inside that just rests on top of the water/other but won't
fall in. Use several layers of foil. Put dots of butter in pan. Sprinkle brown sugar over bottom. Place
pineapple slices in a single layer on the bottom. Place maraschino cherries in the holes in the pineapple
slices. Pour cake batter over this. Close up Dutch oven, place coals on top if desired or possible, and
bake until done. Also, you can include walnuts.
Kathleen Burton, Scouter
Devil's Tooth Cheesecake
Crust:
1/2 cube melted butter
1 pkg chocolate cookie wafers (Nabisco), crushed.
Mix butter and crumbs and press into a 10-inch Dutch Oven, going up the sides at least 1-inch.
Filling:
2 pkgs 8-oz cream cheese
1 cup sugar
1 16-oz tub ricotta
6 eggs
1/2 cup sour cream
1.5 tsp almond flavoring
1.5 tsp vanilla
12 oz Nestles chocolate chips
1/4 cup butter
1/2 cup whipping cream.
Mix first five ingredients (cream cheese, sugar, ricotta, eggs, sour cream) until smooth. Melt chips, butter
and whipping cream over low heat until smooth. Add almond flavoring. Pour 1/3 of white mixture into
chocolate mixture and mix well. Pour this into crust. Add vanilla to remaining white mixture and carefully
pour this over the chocolate layer already in the Dutch.
This is very dense and takes about 1.25 hours to bake, so be patient. It is done when the top cracks and
is firm. This dessert if great warm, but to true chocoholics, it becomes the ultimate after cooling all night
in the cold Idaho mountain air and enjoyed with a cup of morning coffee.
Craig Bond, Scouter