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Red Bread
Ingredients:
24 oz. bread flour or unbleached flour (about 5 cups)
3 tbsp. polenta
¼ tsp. ground black pepper
½ tsp. dried parsley
3 tsp. yeast
1½ tsp. sea salt
¼ cup diced red pepper or canned pimiento
2 tbsp. hot pepper sauce
15 ounces very warm water
One pinch of garlic if desired
Instructions:
Mix dry ingredients, holding back 1-cup flour to adjust. Add liquids. Knead 10 minutes. Cover, let rise until doubled. Divide into two pieces and shape into loaves. Place into warm 12” Dutch oven to proof. When dough has doubled and is ready to bake, place 10 briquettes under oven near outside edge and 16 on top. Bake about 25 – 35 minutes. Cool 30 minutes and slice thinly, as befits the amount of hot pepper sauce you have added.
Recipe by: Will & Reenie Satak, Dallas, OR
Willamette Chapter of the International Dutch Oven Society
The Willamette Chapter of the International Dutch Oven Society promotes the art of
camp cooking in the Dutch oven, while enjoying the time spent teaching, cooking and
eating. We meet to cook, monthly, in local Willamette parks.
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Biscuits
Ingredients:
Pre-mixed baking mix, like Bisquick
Water
1/3 cup oil
Instructions: Mix Bisquick and water, following instructions on package. Lightly oil bottom of a 10-inch Dutch oven. Using a spoon, scoop up a biscuit-size amount of dough, and roll it in oil (that’s what makes it brown). Put the biscuits in the oven, side by side. Put 8 charcoals under Dutch oven and 12 charcoals on top of lid. When the biscuits have raised and begin to look like biscuits, reduce the heat on the bottom by two charcoals and cook until the sides begin to pull away from the side of the oven. When this happens, remove the bottom heat and continue to cook on top until they are as brown and crusty on top as you like them to be — usually about 30 minutes.
Print this recipe (opens a 149kb pdf ready to print)
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Apple Pecan Cranberry Crisp
Ingredients:
3-4 quarts sliced cooked apples
3 cups brown sugar, divided
3 ½-tsp. cinnamon, divided
1 ½ cups flour
1 ½ cups butter
¼ cup dried cranberries, used to decorate top
1 cup pecans chopped to pea size
Instructions:
Place apples in 12” Dutch oven. Mix 1 ½ cups brown sugar with 2 tsp. cinnamon and stir into apples. Mix remaining brown sugar, cinnamon, and all of flour. Cut in butter until mixture is coarse and crumbly. Spread mixture over apples. Bake at 350 degrees until apples are hot and simmering and topping is browned -- about 20 minutes with plenty of top heat. When apples simmer, check to see if top is browned. Remove bottom heat. Add top coals as necessary to brown topping. When done, remove lid and cool for 15 minutes to crisp topping. Sprinkle with cranberries and pecans.
Alternatively: Use granola topping. Sprinkle 3 cups granola onto apples when hot.
Recipe by: Will & Reenie Satak, Dallas, OR
Willamette Chapter of the International Dutch Oven Society
The Willamette Chapter of the International Dutch Oven Society promotes the art of
camp cooking in the Dutch oven, while enjoying the time spent teaching, cooking and
eating. We meet to cook, monthly, in local Willamette parks. For information email Will, reenies@BMI.net
Lemon-Blueberry Cake
Ingredients:
15-ounce can blueberry pie filling
1 lemon cake mix
1 can 7-Up, Sprite or lemonade
Instructions: Pour pie filling into 8-inch Dutch oven. Pour cake mix over filling. Pour 7-Up, Sprite or lemonade over cake mix. Place Dutch oven on top of 4 coals, with 10 coals on top of the lid. Cook for 30-45 minutes. Be careful not to burn the top of the cake! You may need to remove coals from the top as the cake is cooking.
Other combinations:
Cherry pie filling and chocolate cake or peach pie filling and yellow cake or crushed, drained pineapple and yellow cake
Print this recipe (opens a 117kb pdf ready to print)
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