Tuesday, December 15, 2015

S'more Pie (Julianne, Emma G, Fatima)

PAD30 Dutch Oven Cooking Assignment
S’more Pie Dutch oven Recipe

Rate your recipe:   ☆☆☆ Excellent, we would make this at home

-          1 graham cracker pie crust
-          2 cups of chocolate chips
-          2 cups of mini marshmallows
            Heat dutch oven to about 350° or until coals form. Cover graham cracker crust with a layer of chocolate chips. Cook in dutch oven for about 5 minutes until chocolate chips are melted. Then, cover chocolate chips completely with a layer of marshmallows. Cook in the dutch oven for about 10 minutes. Check every 5 minutes until marshmallows are brown. Now carefully remove pie tin from dutch oven and set aside to cool. If you can, set in snow or shallow cold water to cool pie faster.
            We are going to need 24 briquettes (18 on top, and 6 underneath the oven). Light the coals. Put dutch oven on coals once they turn white. Then, take the lid off after a certain amount of time and place hand in pot but not touching for about 5 seconds and then that’s when you know that it is at 350°.
(Maintaining the heat) Rotate oven every 10 minutes to maintain heat and to cook pie evenly.
Who’s bringing what:
            Fatima = 1 bag of mini marshmallows
            Julianne = 1 graham cracker pie crust
            Emma G = 1 bag of chocolate chips
Some things that helped us be successful were that we didn’t struggle when starting the fire. We used good matches and we knew what we were doing since we had lots of practice with the bannock challenge. We knew exactly what kind of wood to use and when and we also had some help from Bobby. Some things that we would’ve changed to make our s’more pie even better the next time around would’ve been to check it more often. Our graham cracker crust kind of burned because we weren’t keeping a closer eye on it. 
-          Dutchovendude.com,. 'S'more Pie Dutch Oven Recipe'. N.p., 2015. Web. 11 Dec. 2015.
                                                                 Final Result:

Dutch Oven Cobbler

Ted Morris and Patrice Yazdanyar

Rating: ***

1 cup butter (2 sticks)
2 cups sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup evaporated milk
3/4 cup water
4 cups sweetened canned fruit, with juice

Preheat the oven to 350 degrees F.

Melt butter in a 12-inch Dutch oven over low heat. Mix sugar, flour, baking powder, and salt in a medium bowl. Stir in milk and water gradually, mixing just until moistened. Pour into Dutch oven. Pour fruit over top. Cover with a lid, place coals on top, and cook for 30 to 40 minutes, or until batter is lightly browned on top. Check to make sure that batter is fully cooked through. Remove from heat, let cool slightly, and then serve warm.

The cobbler turned out great! One thing that we eliminated from the recipe was the canned fruit and juice. Instead, we used frozen fruit, which were mixed berries. We let the fruit thaw during the day, and consequently there would be juice from it as well.

With our experience, the recipe called for too much butter. After about 40 minutes in the dutch oven, there was still some melted butter at the top and in the middle of the cobbler, which caused the cake in the middle to be softer. We would recommend only using 3/4 cup of butter.

The cake was also softer in the middle because the heat was generated more through the perimeter of the dutch oven. If the coals we more centred then you could get more heat generated there to cook it all the way through.

The directions state to check after 30-40 minutes. We just wanted to be careful that it didn't burn so we checked it after 30 minutes. But, with 6 coals on the bottom and 16 on top, we recommend to only check after 40 minutes because it still might need to cook more after that amount of time.

In the picture of the cobbler on the recipe's internet page, it appeared that the fruit had sunk to the bottom of the cobbler while it was baking. We didn't experience the fruit sinking. We are not sure if it is because we used frozen instead of canned fruit, but don't take any chances on pouring the fruit in before the batter.

The cobbler was still enjoyed by the class and would be a scrumptious dessert on a camping trip.

American Chuck Wagon Association. Dutch Oven Cobbler. Food Network. Retrieved from:

Sunday, December 13, 2015

Mac and Cheese: Dakota, Jessica, Ashely

Rating: *** Ingredients: 2 cups of macaroni ½ cup of milk 3 tbsp. butter 2 tbsp. flour 3 cups of grated cheddar cheese Instructions: Prepare pasta at home according to package directions. Store in a seasonable container and place it in a zip lock bag. Place shredded cheese in another container, flour in its own small bag/container, and put the milk in a small water bottle so it does not spill. Once the fire box is set up and everything is ready to cook, place a grill over the firebox, then out your Dutch oven over top. Put the 3 tbsp. of butter in and wait for it to melt, add in the half cup of milk. Put 1 tbsp. of flour at a time until it has thickened and you have a roux. Add cooked macaroni to the Dutch oven and stir to coat with the sauce. Let pasta cook with sauce until heated throughout. Top with 3 cups of shredded cheese. Cover and cook for 5 minutes until the cheese melts. The mac and cheese turned out alright for our cooking group. It was very easy and fast to make sine the noodles were already precooked. The only real tricky part was making sure the sauce mix didn’t burn to the bottom of the Dutch oven, so our group was stirring the pot constantly to prevent this from happening. We decided to cook 2 cups of macaroni, and it was a perfect amount for the whole class to enjoy a little portion of the mac and cheese. Overall it was extremely fast to make, and it tasted pretty good, although I probably would not make this again at home where I have more tools,ingredients, and time to prepare something better. "Camping Macaroni and Cheese." Munchin with Munchkin RSS. 25 May 2011. Web. 12 Dec. 2015. http://www.munchinwithmunchkin.com/2011/05/25/camping-macaroni-and-cheese/

Saturday, December 12, 2015

S'more Pie
Emma M. and Aislinn
pie tin
dutch oven
1 1/2 cup graham cracker crumbs
1/3 cup sugar
6 tablespoons butter
2 cups chocolate chips
2 cups mini marshmallows
Either buy a premade graham cracker crust or make your own:
Melt butter. Mix butter with graham crumbs and sugar. Press into pie tin.

Heat dutch oven to about 350 degrees.

Cover graham crust with layer of chocolate chips.
Cook in D.O. for about 5 minutes to melt chips.
Cover chocolate chips completely with layer of mini-marshmallows.
Cook in D.O. for about 10 minutes.
Check every 5 minutes until marshmallows are brown.

Carefully remove pie tin and set to cool. If you can set it in snow or shallow cold water, it will cool the crust faster.

Serves 8

(All recipes use a 12-inch dutch oven, unless specified. If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.)

This recipe turned out to be delicious! It was extremely simple to make and took little time. However my partner and I did face some challenges that we would be sure to do differently if we were to make it again. First of all, the recipe didn’t specify how many coals we should use to bake it, but rather listed a temperature. When we decided that we were going to use 16 coals on top and 5 on the bottom, it seemed to be working well, but it took longer to make than expected. We’d recommend either increasing the amount of coals you use, or adjusting the amount of total bake time to about 20 minutes. Furthermore, as we decided to make the crust from scratch, we discovered after taking the pie out of the dutch oven that although the marshmallows and chocolate we done, the crust was soft instead of hard. Even so the pie was really tasty and we’d recommend it to anyone who loves s’mores!!