This recipe comes from a magazine called Sojourns. "Sojourns among the peaks, plateaus and canyons of the West." From the winter/spring '08 edition.
Although I've never baked a cake in a Dutch oven, I am intrigued by this one. I'll let you know how it goes...
Gingerbread
1 cup butter
1 cup brown sugar
1 egg
1/2 cup molasses
1/2 cup hot water
1 1/2 cup all-purpose flour
1 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Cream butter, sugar and egg. Blend in molasses and water. In a separate bowl combine flour, soda, salt, ginger, cinnamon, allspice and cloves. Whisk to blend.
Add dry ingredients to the creamed butter mixture and stir to mix the batter. Pour into a buttered 8- to 10-inch Dutch oven and cook with top and bottom heat about 30 to 40 minutes, testing for doneness. It will take about twice the above quantity of ingredients for a 12-inch Dutch oven.
Showing posts with label Dutch Oven. Show all posts
Showing posts with label Dutch Oven. Show all posts
Sunday, August 24, 2008
Monday, June 23, 2008
Dutch Oven Potatoes
This recipe comes from a magazine called Sojourns. "Sojourns among the peaks, plateaus and canyons of the West." From the winter/spring '08 edition. (I borrowed the magazine from CG because it had so many great recipes in it, all of the ones I like, you will eventually find here).
I LOVE Dutch-Oven Potatoes. So much so that they were served at our ranch wedding! I'm sure you can make them in the oven in your house also, but I'll post the traditional directions here. The recipe in the magazine calls for peppers, scallions and cheese, but the authors admit they added those things for color. I like the traditional potatoes, with nothing "fancy" added.
Dutch-Oven Potatoes
1/2 to 1 pound bacon, chopped
6 to 8 large russet potatoes, peeled and sliced into quarter-inch-thick rounds
1 large yellow onion, peeled and thinly sliced
salt and pepper
(they added chopped red bell pepper, chopped scallions and shredded cheddar for garnish. you can if you want to, but I'm not going to!)
Cook the bacon in a 12-inch Dutch oven. If you have access to a propane camp stove or indoor stove, you can do this step while the coals are being prepared. When the bacon is nearly done, pour off excess fat but leave some in the pot for the flavoring of the potatoes. Add the potatoes to the Dutch oven in layers alternately with the onion, sprinkling generously with salt and pepper between layers. Fold the potatoes gently but thoroughly to disperse the bacon and some bacon fat throughout the dish. Put the lid on the Dutch oven.
Measure out coals (charcoal briquettes) based on the diameter of the Dutch oven. You will need approximately twice as many coals as the oven's diameter, so the 12-inch oven requires about 24 coals. Divide the coals into two equal heaps. Then remove three coals from one heap and add them to the other heap, so that you have slightly fewer coals for the bottom and slightly more for the top.
Ignite the coals or briquettes. When their edges become white and crumbly, they're ready. Spread the smaller heap of coals and place the Dutch oven on top of them. Shovel the larger heap of coals onto the top of the oven. Potatoes will be done in about 30 minutes; check once or twice to be sure they are not burning. When potatoes are tender and golden, they are ready to eat!
I LOVE Dutch-Oven Potatoes. So much so that they were served at our ranch wedding! I'm sure you can make them in the oven in your house also, but I'll post the traditional directions here. The recipe in the magazine calls for peppers, scallions and cheese, but the authors admit they added those things for color. I like the traditional potatoes, with nothing "fancy" added.
Dutch-Oven Potatoes
1/2 to 1 pound bacon, chopped
6 to 8 large russet potatoes, peeled and sliced into quarter-inch-thick rounds
1 large yellow onion, peeled and thinly sliced
salt and pepper
(they added chopped red bell pepper, chopped scallions and shredded cheddar for garnish. you can if you want to, but I'm not going to!)
Cook the bacon in a 12-inch Dutch oven. If you have access to a propane camp stove or indoor stove, you can do this step while the coals are being prepared. When the bacon is nearly done, pour off excess fat but leave some in the pot for the flavoring of the potatoes. Add the potatoes to the Dutch oven in layers alternately with the onion, sprinkling generously with salt and pepper between layers. Fold the potatoes gently but thoroughly to disperse the bacon and some bacon fat throughout the dish. Put the lid on the Dutch oven.
Measure out coals (charcoal briquettes) based on the diameter of the Dutch oven. You will need approximately twice as many coals as the oven's diameter, so the 12-inch oven requires about 24 coals. Divide the coals into two equal heaps. Then remove three coals from one heap and add them to the other heap, so that you have slightly fewer coals for the bottom and slightly more for the top.
Ignite the coals or briquettes. When their edges become white and crumbly, they're ready. Spread the smaller heap of coals and place the Dutch oven on top of them. Shovel the larger heap of coals onto the top of the oven. Potatoes will be done in about 30 minutes; check once or twice to be sure they are not burning. When potatoes are tender and golden, they are ready to eat!
German Apple Pancake
Cowboys love a German pancake, similar to my Baked Pancake recipe. This one sounds delicious with the addition of apples! And now I know what Number One meant when he said my Baked Pancake is "similar to a German pancake!"
This recipe comes from a magazine called Sojourns. "Sojourns among the peaks, plateaus and canyons of the West." From the winter/spring '08 edition.
German Apple Pancake
Serves 2 to 4.
3 large eggs
2/3 cup half-and-half
1/2 cup flour
4 tablespoons melted butter (divided use)
4 tablespoons sugar (divided use)
3/4 teaspoons cinnamon (divided use)
pinch of salt
1 to 2 large apples, peeled and thinly sliced
1 teaspoon powdered sugar
A wonderful breakfast treat that's easy to do.
Make the batter: Place eggs, half-and-half, flour, 2 tablespoons melted butter, 2 tablespoons sugar, 1/4 teaspoon cinnamon and salt in a food processor and blend until smooth. Set aside.
Heat a 10-inch Dutch oven to 450 degrees and brush its bottom and sides with the remaining 2 tablespoons of butter. Place the sliced apples in the Dutch oven over medium heat; sprinkle with remaining sugar and cinnamon. Cook uncovered about 6 minutes or until apples are tender (add a little more butter, if necessary), stirring occasionally to prevent burning.
Pour batter over apples, cover and bake about 15 minutes. Remove from heat and cut around pancake sides with a knife. Insert a plate into the Dutch oven top side down over the pancake. Using welder's gloves, turn the oven upside down so the pancake falls out onto the plate (you hope! this is one reason to have a well-seasoned Dutch oven!) Sift powdered sugar on top and serve.
This recipe comes from a magazine called Sojourns. "Sojourns among the peaks, plateaus and canyons of the West." From the winter/spring '08 edition.
German Apple Pancake
Serves 2 to 4.
3 large eggs
2/3 cup half-and-half
1/2 cup flour
4 tablespoons melted butter (divided use)
4 tablespoons sugar (divided use)
3/4 teaspoons cinnamon (divided use)
pinch of salt
1 to 2 large apples, peeled and thinly sliced
1 teaspoon powdered sugar
A wonderful breakfast treat that's easy to do.
Make the batter: Place eggs, half-and-half, flour, 2 tablespoons melted butter, 2 tablespoons sugar, 1/4 teaspoon cinnamon and salt in a food processor and blend until smooth. Set aside.
Heat a 10-inch Dutch oven to 450 degrees and brush its bottom and sides with the remaining 2 tablespoons of butter. Place the sliced apples in the Dutch oven over medium heat; sprinkle with remaining sugar and cinnamon. Cook uncovered about 6 minutes or until apples are tender (add a little more butter, if necessary), stirring occasionally to prevent burning.
Pour batter over apples, cover and bake about 15 minutes. Remove from heat and cut around pancake sides with a knife. Insert a plate into the Dutch oven top side down over the pancake. Using welder's gloves, turn the oven upside down so the pancake falls out onto the plate (you hope! this is one reason to have a well-seasoned Dutch oven!) Sift powdered sugar on top and serve.
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