Tuesday, December 14, 2010
Lean roast sliced with the grain approx 3 mm think
1 1/4 c soya sauce
1/4 c liquid smoke
1 1/2 c water
4 tsp worctestershire sauce
1 tsp coarse salt
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp tobassco
Mix marinade, add beef slices. Marinade overnight
Monday, November 29, 2010
* 6 jumbo cans of sliced peaches in heavy syrup; drain only 3 cans
* 2 boxes of white or vanilla cake mix
* 1 stick of butter
How to make it
* A cast Iron dutch oven is ESSENTIAL for this recipe, nothing else works.
* Layer 1: Drain 3 cans of peaches and put in cast iron dutch oven
* Add 3 more cans of peaches, do not drain liquid, to the dutch oven
* Layer 2: Pour both boxes of cake mix over the top of peaches (do not stir)
* Layer 3: Slice up one stick of butter into little pats and drop all over the top of cake mix
* Put the lid on the dutch oven and put in the campfire, near hot coals, not on the hot coals.
* Place hot coals on top of the dutch oven lid. VERY IMPORTANT.
* In about 20 minutes, give the dutch oven a 180 degree turn, to insure an even bake.
* In about 20 more minutes, check under the lid.
* Dessert is finished when peaches are soft and caramelized, juice will really thicken, you will have a hot, bubbly , golden brown, topping.
* Don't let the dutch oven turn all glowing red, it'll burn
Surprisingly, for a first time Dutch oven users, the peach cobbler turned out great! Right off the start we ran into a small problem. The cobbler did not all fit into one 12' Dutch oven. We could fit in all the peaches but we could not fit in the cake mix on top. After splitting the cobbler into 2 Dutch ovens we were all set to start cooking. The preparing itself only took about 10 minutes. We now had 2 Dutch ovens to look after so we stacked them, coals on the bottom, in the middle and on top. This worked out well for us. Once the cobbler was done we looked at it and my first thought was "wow looks like baby mush." Despite the look it smelled amazing! When it cooled down and solidified that is when it looked good too. Our peach cobbler turned out great; it was delicious warm and cold. I defiantly recommend this recipe for anyone with a Dutch oven looking for a yummy camping trip dessert.
-4 pounds of apples
-half a box of quick oats (oatmeal)
-1/4 cup cinnamon
-1 pound dark brown sugar
-1-1/2 sticks of butter
-handful or 2 of water
-caramel sauce, for topping
Core and slice apples into a 12-inch Dutch oven (or large baking pan if you are trying it at home), filling it to approximately 2 inches from the top. Mix cinnamon, oats, and brown sugar with your hands in a separate bowl until well mixed, fine and crumbly. Dump oat mix on top of the apples, evenly spread it out over the apples and push everything down firmly in the pan. Top with sliced butter pieces and sprinkle with a little water before you put the lid on. You can also add some more water sprinkles on top if it looks too dry during cooking. Cook about 35-45 minutes or until it smells like cobbler. Dutch oven cooking time may vary. In the oven at home it's pretty consistent at 350 degrees for about 40 minutes. The ingredient amounts are all flexible; it has never turned out bad! This recipe comes out juicy, with a thick sauce and a crunchy crust. Prefer a thinner crust? Reduce topping materials. Too juicy for you? Reduce butter and water. I usually put all the dry things together in a zipper bag. One less task at camp.
Set aside 20 minutes for prep time.
Count on at least 1 hour cooking time.
The Apple Crisp was good in taste for sure, the presentation was alittle lacking but I think if i were to try it again I could make it alot better.
Friday, November 19, 2010
Chocolate turtle cake:
½ cup of water
½ cup of milk
10 oz package of miniature marshmallows
1 cup of melted butter
1 package of Werthers caramels soft (10-14 oz)
1 cup of brown sugar
½ tsp of baking soda
1 chocolate cake mix
1 cup of finely crushed peanuts
Instructions: line 12 inch Dutch oven with foil or grease well. Mix cake mix with all of the above ingredients, except the caramels. Pour the mix into the Dutch oven and then sprinkle the top with unwrapped caramels. Cook over low coals for 20-25 minutes or until cake is firm with the lid on. You can also save the peanuts and put them on top when you’re putting the caramels onto the top of the cake.
This is my recipe and I hope you’ll enjoy it everybody and please give me your feedback afterwards. Feedback is always good for improving this family recipe. Thanks, Brianna Allen
Saturday, October 30, 2010
½ c. Worcestershire sauce
½ tsp. Garlic salt
2 tsp. onion powder
2 tsp. liquid smoke
For meat use a cheap cut meat, cut with grain very thin, trim off all the fat off the meat. Don’t over crowd the meat in marinade.
Then soak the meat over night in the marinade. Drain the meat,then pat it dry on a paper towel. Bake at 140-130 degrees (lowest heat) with the oven door ajar, for 8 to 10 hours
The beef jerky turned out all right but it was very salty.
At the start the marinade smelled very strong and unappetizing, which it lost while it . Flip the jerky every half hour. was soaking with the meat over night. We found that the brisket cut of meat called for by the recipe, was extremely fatty with nearly one pound of fat cut off out of three pounds of meat. Things we would change next time are making sure our meat is frozen before starting to slice it. Not being frozen makes the meat extremely hard to work with. A The directions called for cutting with the grain, which we found almost impossible to cut in thin strips. We ended up cutting against the grain for convenience sake which was much faster and gave us better slices of meat. Throughout the day the smells from the oven got better and better. The aroma was quite mouth watering.
Beef jerky Dehydration Assignment
By: Dusty and Grant.
Wednesday, June 16, 2010
-3 cups ripe bananas
-1 cup peanut butter
-1 teaspoon of vanilla
- puree all ingredients in a blender
-blend all together and spread evenly onto trays
-dry on plastic wrap about 1/4 an inch thick
-approx. drying time: 2 days
Surprisingly it didn't turn out that bad. Smelling it before we dried it, it didn't smell or look very appetizing. It could have used a couple more hours to dry since the top layer was still a bit oily when it was taken out. In the end it turned out alright, and tasted decent. It is for sure something I would take with me on a long trip. It was easy and quick to make, and wouldn't be hard to carry.
Taylor & Gordon
*Recipe came from the yellow book that Mr. Brouwer has!
Monday, June 14, 2010
Drain Canned Sliced pineapples and marashino cherries on paper towels.
Place pineapples on trays with cherry in the center of each.
We left the cherries and pineapples in the dehydrator overnight and when we checked them the next day in class, they looked ready to eat. The pineapples didn't shrink around the cherry the way we thought they would, so next time it might be a better idea to try using pineapple slices with smaller holes in the middle. The cherries were verry good and I thought they tasted like candy, so we made another batch of cherries that night for the next day because we had extras.
Dried Fruit Recipes. June 14, 2010.
Lauren and Nicole :)
Wednesday, June 2, 2010
Things You'll Need:
* Dehydrator (OR)
* Cookie Sheet
1. Step 1
Wash, dry and hull firm, ripe strawberries.
2. Step 2
With a thin, sharp knife, slice the strawberries into one quarter inch slices.
Arrange the strawberry slices on the dehydrator trays. Don't let the edges overlap.
If you don't have a dehydrator, arrange the slices on a parchment lined cookie sheet and place in the sun.
Let the slices dry until they are dry to the touch and pliable. Store in an airtight container or zip-lock bag.
Allie & Jessika :)
Tuesday, June 1, 2010
Dehydrate about 40 hours
I tried three types; banana dipped in lemon juice, banana with sugar and simple banana. As the result, I found lemon juice does not make difference (it is supposed to protect colour change), and sugar one becomes sticky. Therefore, I think it is the best to just cut banana when we make banana chips.
Monday, May 31, 2010
Cooking in the dutch oven
Warming up the coals
After the preparation
- 4 pounds of apples
- half a box of quick oats (oatmeal)
- 1/4 cup cinnamon
- 1 pound dark brown sugar
- 1-1/2 sticks of butter
- handful or 2 of water
- caramel sauce, for topping
Friday, May 28, 2010
2 tsp cinnamon
2 tsp nutmeg
3 cups quick oats
1 cup flour
2 cups brown sugar
1 tsp baking powder
2 tsp salt
1 cup butter
Mix apple slices, cinnamon, and nutmeg in a bowl.
Mix oats, flour, sugar, baking powder, salt, and butter to make crust.
Press half the crust mix into the bottom and sides of the dutch oven.
Pour the apples onto the crust.
Cover apples with the rest of the crust mix.
Bake covered about 45 minutes at 350 degrees, until top crust is light brown and apples are tender.
The apple crisp turned out okay, considering that we forgot to add butter and put it in half way through the baking of the apple crisp. It was easy to make since we prepared it ahead of time, so all we had to do was slice the apples and put in the already mixed ingredients with the apples.
Apple Crisp Dutch Oven Recipe. May 28 2010. http://www.dutchovendude.com/recipe.asp?a=1345
Taylor & Lauren
Friday, April 23, 2010
1cup butter; melted
3cups all-purpose flour
4tsp. baking powder
In a large bowl, mix together butter, eggs, and milk. In a separate bowl, sift together sugar, cornmeal, flour, baking powder, and salt. Mix dry ingredients into wet ingredients 1cup at a time until well blended. Spoon cornbread mixture into a lightly greased 12” Dutch oven and spread evenly.
Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45 minutes or until cornbread turns golden brown.
I checked the oven after 30 minutes since I smelled, although the recipe says 45 minutes. It was the good timing to stop baking. The baking time shortened because I covered the oven with aluminum foil, which kept the heat. So, I recommend checking the oven, even if it is not the time yet in order not to make food burn.
Byron, Bill. "Best Ever Cornbread" Byron’s Dutch Oven Cooking Page.May 30 2008. March 11 2010.
Tuesday, April 20, 2010
Recipe: Include all ingredients and instructions.
Hints: Things that helped you be successful or things you would change to make it better.
Source: A proper bibliography.
Use pictures to flavour.