Cinnamon Apples - Dehydrator (Original Recipe)

Rating: ***
• 3 apples, cored and cut into thin circles
• lemon juice • cinnamon
• sugar

1. Sprinkle apples with lemon juice to avoid browning
2. Sprinkle with cinnamon and sugar, to taste.
3. Place apple slices in dehydrator for 24 hours.
Serves 6
This recipe is really good! I would love to make it again. I suggest that rather than sprinkling cinnamon and sugar on the apples, you cover the slices with it. The dehydrator absorbs some of the flavour. Also, only put cinnamon and sugar on one side of the apple, or it will stick to the dehydrator tray.

Pepperoni Pizza - Dutch Oven (Original Recipe)

Rating: ****
• 2 packages of crescent roll dough
• 1 ½ cups of shredded cheese (cheddar and mozzarella)
• ½ of a red pepper, chopped • 1 can of pizza sauce (12 oz.)
• 24 slices of pepperoni
• olive oil
• oregano

1. Grease Dutch oven with olive oil, to prevent burning.
2. Place crescent roll dough at the bottom of Dutch oven, and flatten it.
3. Spread pizza sauce on dough.
4. Add pepperoni, red pepper, and any other ingredients desired to pizza.
5. Place lid on Dutch oven and surround with coals. Cook for 10-15 min.
6. Remove lid, and drop cheese onto pizza. Sprinkle with oregano. DO NOT TOUCH HOT OVEN!
7. Replace lid for five minutes, or until cheese is melted. Remove pizza from oven.
Serves 6-8
I loved this recipe! It is so versatile, in the way that you can include whichever toppings you would like on your pizza. The crescent roll dough tasted amazing as the crust, and it was done in almost no time at all! I suggest leaving the pizza in the oven for 20 minutes. I found that after 15 minutes, the crust was still really doughy.

Crescent Rolls!!

Alright so here's something to cook in a dutch oven that's super easy and straightforward! What is it, you ask? It's crescent rolls! What do you need to make these, you ask? I'll tell you! You need:

- some Pilsbury Crescent Roll dough (available at your local grocer for approximately 3$)
- a dutch oven (available in the outdoor ed room)
- tin foil (also sold at grocery stores)
- 40 coals (obtainable from a gas station or if you're really bad all year, from Santa.)
- a super rad fire!! (not everyone is capable, so if you need help, ask a grade 12)

First things first. Start your super rad fire. Preferably away from buildings, forests, and children. Next, put all 40 coals into your super rad fire and leave them there to get white hot. While they're heating up, you can roll the crescents into crescent rolls. Open the package, try to follow the directions to make it look normal and don't feel bad that your crescent roll looks more like a dilapidated snake than actual crescent rolls. It takes practice. Then put them in the dutch oven, not too close together because you don't want one giant pouf of crescent roll in the end, and put the lid on the oven. By now your coals should be white, so remove them one by one from the fire with tongs (DON'T USE YOUR HANDS-THEY COALS ARE EXTREMELY HOT!!!) and place a few under the dutch oven and a few on the lid. This allows what's inside to cook equally and not just on one side. Then wrap the tin foil around and above the oven, covering as much as you possibly can. The tin foil decreases the amount of heat loss and lets your food cook better and quicker. Finally, after a few check-ups and such, when it smells just about right, make an announcement to everyone around you that something wonderful is about to happen so they gather round and prepare to be amazed, for when you open the lid to the dutch oven you will see nothing other than pure perfection; beautiful crescent rolls ready to jump into your mouth for the start of a very awesome day.

Banana

Dehydration Assignment
By: Shannon & Ariana
Ingredients:
* 6 Bananas
* Three cups of lemon juice

Steps:
* Put Three cups of lemon juice in a medium sized bowl
* Peel the bananas
* Cut the bananas in thin slices and place in the lemon juice
* Let the bananas sit in the lemon juice for at least five minutes to prevent browning.
Once they’ve sat in the lemon juice for five minutes;
* Place the slices on cooling sheets that are placed in a cookie sheet so all the access liquid will drain into the cookie sheets
* Oven should be at the lowest setting (100 degrees)
* Place slices in oven
* The slices should be flipped every hour, to an hour and thirty minutes
* The banana slices should be left in for 18 to 24 depending on how ripe the banana is.

For this project we did the one thing Mr. Brouwer told us not to do and that was leaving it to the end of the semester. Overall, the banana chips turned up terrible even though we followed the instructions they still turned into possibly the worst things I have tasted. I can honestly say that we tried we put a lot of effort into this and it was disappointing with the final result.

Banana Chips

Rating - ***

The only ingredients were bananas and lemon juice (you can use any citrus juice instead).

Start by cutting however many bananas you want into even slices, about 5 to 6 mm thick. Then soak the banana slices in lemon juice (or any other citrus juice) for 5 minutes. After they have soaked spread them on a mesh sheet and put them in the oven at 125 degrees for 18 hours.

If your oven is like mine and it can only go as low as 170 degrees, then I suggest you leave them in for about 10 hours. Mine were in for about 14 hours (I slept in), but my oven turned off by itself a couple of times, so I don't know exactly how long they cooked for. Unfortunately I made the mistake of using wax paper, which is designed for storing food, so all but one of the banana chips stuck to the the pan. The banana chip was good, I just wish that I had used parchment paper instead of wax because parchment is meant for use in an oven. Do NOT make the mistake of using wax paper in an oven.

source: http://ezinearticles.com/?How-To-Make-Your-Own-Dehydrated-Bananas&id=415936

Sprite Devil's Food Chocolate Cake

Rating ****


1 Box - Devil's Food Chocolate Cake Mx

1 Container of Chocolate Icing

1 591 mL Bottle of Sprite

1 Container of Margarine

1 Dutch Oven




Step 1: Dump contents of cake mix into a mixing bowl.

Step 2: Open bottle of Sprite and pour about a quarter (1/4) of it into the mixing bowl, stir well.

Step 3: Pour another quarter of the bottle in, once again stir well (try and make sure there are no clumps in your mix

Step 4: Only if necessary, add more Sprite, you should have about a quarter or slightly more by the time the mix is ready, if you've used the whole bottle you've used too much.

Step 5: Take some margarine and evenly spread around the inside of the dutch oven, covering the bottom and halfway up the sides. This serves to oil it, like a pan, so your cake won't stick and burn.

Step 6: Pour contents of mixing bowl into the dutch oven and evenly distribute.

Step 7: Cook for approx. 15 to 20 minutes using normal dutch oven procedures, i.e. spreading the hot coals evenly around the bottom and a few on the lid, wrap in tin foil if required.

Step 8: When ready, let cool, either lift it out or simply turn the oven over and dump it onto a plate or whatever (if the cake falls apart while dumping its been in too long, it should retain enough moister to hold it together).

Step 9: Cover top of the cake with icing in whatever fashion tickles your fancy

Step 10: Serve!!


Note from experience: Keep a keen nose on your cake, as soon as you can start to smell it, check on it, because after that it cooks very quickly and mine burned the first go around. It is more likely to take less than the longest suggested time, so check it often if you need to!

• My source for this recipe, is Mr. B himself, he taught me how on our canoe trip.
  

really hard beef jurky

1 pound very lean beef

4 tablespoons soy sauce

4 tablespoons teriyaki sauce

1 table spoon ketchup

1 table spoon of chipotlay





Trim as much of the fat and gristle from the beef, losing some meat is preferable to getting any of this junk in the jerky.

Cut the meat into thin strips (1/8”). This is easier to do if you put the meat in the freezer for 1 hour before cutting.

Mix all the wet ingredients in a bowl, and then add the meat. Leave for at least 1 hour ( I always leave to a full day before drying)

Dry either in an over set at the lowest temperature with the door open or in a dehydrator until the meat is flexible but not too much so. not for 35 hours!

Dehydrated Yogurt

To make dehydrated yogurt all you need is:

• Yogurt – your choice in flavour but it needs to be fatty, no fat free stuff, try for 12g if you can
• Parchment paper

Oven: All you do is lay out the parchment paper on a baking sheet and coat it evenly with yogurt, about 5mm thick. Then place in the oven on lowest temperature (about 170 degrees) for 6 to 8 hours, with a dish cloth placed in the door to keep it open. This allows for moisture to escape, and this way you don’t cook the yogurt. It is done when it feels sticky.

Dehydrator: Same thing but cut the parchment paper into squares and place on racks then spread spoonfuls of the yogurt onto the paper.

I love dehydrated yogurt, it tastes very sweet, more like a candy. I thought it turned out really well for my first time, just remember the parchment paper! I would buy a dehydrated just for this, and I actually might.

Crescent Rolls

So my ‘recipes’ are not really recipes, you see I really didn’t really make anything, just cook it.

I completed my Dutch oven assignment on the white water canoe trip. It was really simple and really yummy!

To make crescent rolls in a Dutch oven all you need is:

• Pillsbury Crescent Roll Dough
• 40 coals
• Tin foil

All you do is roll up the crescent rolls according to the package and place them in the Dutch oven. Then you place ten hot white coals (which have been heated in a fire) underneath the oven, and the rest on top, unless you are doing a double Dutch oven, like we did, then you place twelve on top of the first Dutch oven (that already has eight under it) and the second Dutch oven on top of that, with the rest of the coals on top. You finish it with the best part, wrapping the whole thing in tin foil. If there are two of you one person can hold the tin foil in place while the other runs around the Dutch oven in circles to cover all of it. Then you just wait. There is no exact time to when they will be done, just wait until you can smell them.

This was pretty fool proof to make, and they turned out being just what we needed to wake up on the cold morning.

Peach Cobbler

(Wednesday January 5, 2011)
Rating: ****

DUTCH OVEN PEACH COBBLER
1 lg. can sliced peaches
1 pkg. white or yellow cake mix
1/4 lb. butter (1 stick)
ground cinnamon, for dusting

Utensils:
Dutch Oven: Prepare charcoal (35 pieces) for Dutch Oven baking.
(I only heated up the needed 28 pieces, you don't really need to bother with the extra ones)

Preparation:
Rub the inside of the Dutch oven with cooking oil.
Place 8 pieces of charcoal under the oven and 20 pieces on top.

When the oven is hot, pour peaches and juice into the oven.

Add the dry cake mix on top of the peaches.

Cut the butter into pats (small chunks) and place on top of the cake mix.

Dust everything with cinnamon (lightly).

Put the lid back on the oven and bake for 40 minutes.

Check cake with a clean straw or knife. Do this by sticking the straw into the cake mix. If the straw comes out clean, the cake is done. If not, add charcoal to the oven and bake 10 more minutes. Check again.

I thought that this recipe went great! I had never really used a dutch oven before so this was a nice easy recipe to follow without very many steps. I think the hardest part was just getting the fire started and going to heat up the coals.
The final outcome of the peach cobbler was very good. I found that the texture of it was great, not quite solid, falling apart in the bowl. The only thing I didn't like too much is that there was a whole stick of butter in the dessert.
I would recommend this as an easy to make, easy to eat dessert for pretty much anyone. A little more peaches in the recipe and it would have been perfect!
Tips: I followed the recipe and instructions the way it was written except for the cooking time. I added 10-15 minutes.

http://www.cooks.com/rec/view/0,1618,145177-241204,00.html

Panzerotti

1 can (235 g) refrigerated crescent dinner rolls

16 slices pepperoni

1 cup Kraft Mozzarella Finely Shreds

1/3 cup pizza sauce

2 Tbsp. Kraft 100% Parmesan Grated Cheese

prep time 5 min cook time 10 min!

this isn’t quite the recipe we used we actually used a dough you just have to add water it basically the same. Any ways we had chesses peonies and lots of greens.i thought they were very tasty If I could chang them I would hve made the dough from scratch.

Posted by Evan Davies and Ian Ems

Beef jerky recipe

Rating: ****

Ingredients:
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

Peach Cobbler

Rating: *** (and a half)

Ingredients
---
* 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.

Apple Crisp

Rating: *** Good

Ingredients:
-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

Instructions:
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.

http://camping.about.com/od/recipes/r/ucrec037.htm

Chocolate Turtle Cake

Hey everybody this is my Dutch oven recipe I hope you’ll enjoy it as much as I have.

Chocolate turtle cake:
Ingredients:
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
2 eggs

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