Dutch Oven

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Apple Dumplings

Make piecrust from recipe or use pre-made pastry.
Divide into 8 parts and roll into 8 small circles about 4 inches in diameter.

Filling:
4 medium green apples
1/2 cup sugar
8 tablespoons butter
2 teaspoons ground cinnamon
Peel apples and slice in thin slices. Mix with cinnamon and sugar.

Syrup:
2 cups water
1 cup sugar
1/4 pound butter
1/2 cup red hot candies
Combine sugar, butter, water, and red hot candies. Heat to boiling and boil for three minutes. Pour into a bowl and set aside.

Mix 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl. Divide apples into eight equal portions. Place apples on pastry and sprinkle 1 tablespoon of sugar and cinnamon mixture on the apples. Place 1 tablespoon of butter on top of the apples and bring the pastry up and fold over the top of the apples. Place in a 12 or 14-inch Dutch oven. Pour hot syrup around the dumplings and cover with the lid. Place 6-8 coals on the bottom and full ring on top. Cook for 30-40 minutes or until apples are tender and crust is browned on top.

Serve with ice cream or whipped topping. Yum! Yum!

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Thanks, Lori, for the delicious recipe. Tried it tonight, and it was simple and just great!

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:wave
Steve,

That's great. I love it when people enjoy the recipes. I'll post some more recipes later.

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Yummmmmmmmmmmmm

Man, Lori. Those sounds wonderful!

That is a must do on my list!

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Charles--Lori says that in the spring, she'll do another dutch oven clinic at Lopez Lake for us!! I'll tell you, it changed my life. Let's see if we can get you and Pam out here for it now that you have a real DO!!

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I'm probably behind everyone else, but have you noticed Aki's web pages ( http://www.papapaddler.com/ ) have a Dutch oven Society. Can't read a word cause I didn't use the translator, but the pictures are great, as usual and they even have a Teepee.

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Can anybody tell me:
what is a Dutch Oven?

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Lex,

Dutch Ovens are cast iron kettles. They got their name in the US from the early settlers from Holland that went door to door selling these black cast iron “pots”. Thus the name Dutch Ovens.

The ones we talk about come in two styles:
*****1.**Camp style with legs
*****2.**Kitchen style without legs.

The Camp style also has a flat lid with a lip around the out side to help hold coals or brickettes.

The Kitchen style has a dome lid with little nubs on the inside to assist basting during the cooking process. When Lewis and Clark explored a water passage accross North America, they wrote in their journals that the most valuable tool they brought with them was not their rifle but their Dutch Oven.

Here are three photos Morgan took from out last trip showing a camp style dutch oven cooking sourdough cinnamon rolls.

<img src=http://www.fiberglassrv.com/board/uploads/3e18ca3cef44dDutchOven.jpg/>

<img src=http://www.fiberglassrv.com/board/uploads/3e18ca5a33fedDutchOven1.jpg/>

<img src=http://www.fiberglassrv.com/board/uploads/3e18ca72da9c7DutchOven2.jpg/>

Dutch ovens come in many sizes. Some of the sizes I’m familier with from Lodge Dutch Ovens are 5”, 8”, 10”, 12”, 12” deep, 14”, 14” deep, 16”. Macca Dutch Ovens come in 13” xtra deep, 15” xtra deep, & 17” xtra deep. US iron seems to be much better the African or Chinese cast iron.

There are also enameled covered Dutch Ovens which are a totally different kind of animal and much more expensive.

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:wave So how do we get the recipe for the sourdough cinnamon rolls.?
They look very ummmmmm---good.:jump-r

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I’ll have Lori post it.

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Sourdough Cinnamon Rolls

Combine in large bowl:
1/2 cup starter
1 cup milk
2 cups flour
Cover and leave at room temperature overnight.

In the morning, beat together:
1/4 cup soft butter
3 Tablespoon sugar
1 egg
Blend into first mixture.

Combine and mix with other mixture:
1 1/2 cups flour
1/2 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
Turn onto floured board and knead until smooth and satiny. Roll out 8 x 16.

Brush surface with:
2 Tablespoons melted butter
Sprinkle top with:
1/4 to 1/2 cup brown sugar
1 1/2 teaspoon cinnamon
1/4 cup raisins

Melt butter in bottom of Dutch oven. Roll up dough, starting on long side. Cut roll in 1/2 to 1 inch slices, and place around in oven. loosely Let rise in warm place for about 1 hour or until nearly doubled. Bake in moderate oven (375°) for 25-30 minutes.

I often roll the dough out thinner and use more brown sugar and cinnamon. I still cut them about 3/4 to 1 inch thick.

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Thanks loads Lori, We are definately going to try them at the soonest opportunity. Probably when we go to the camp-in at Sebring later this month.:flowers

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Larry,

Do you have sourdough starter?
Are you comfortable with using it?

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Sourdough Starter

Dissolve...
1 packet dry yeast
1 cup warm milk or water

Add...
1 cup flour
1 Tbl sugar
1/8* tsp. salt

Store in a clean jar (at least quart size). Cover with cloth. Let stand in warm place until bubbly.

Each time you use part of the starter, replenish it with a mixture of equal amounts of milk and flour. Leave at room temperature several hours of overnight, or until it becomes again full of bubbles. Cover and store in a cool place. Starter should be used at least once a week. In a warm climate where no refrigeration is available, try to use starter every day. Starter may be frozen or combined with enough flour to make a dry ball for longer storage. Sourdough starter will raise bread or pancakes at any temperature above freezing. It works well in outdoor cooking and skillet cooking.

Additional yeast is not required for rising but considerable extra time is needed. In order to be able to bake bread the same day as sponge is started, yeast should be added to the recipe. To make biscuits and pancakes for breakfast, start the initial sponge the night before.