Nicole Hunn's Gluten Free German Pancakes!

 

Ingredients 

• ▢-1 ½ tablespoons (21 g) unsalted butter
• ▢-¾ cup (6 fluid ounces) milk, at room temperature
• ▢-3 (150 g (weighed out of shell)) eggs, 150 g, weighed out of shell at room temperature
• ▢-¾ cup (105 g) basic gum-free gluten free flour blend, (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch/flour)
• ▢-¼ teaspoon kosher salt

Instructions 

• Use 8-10 briquettes on bottom and on top of your oven.
• Coat oven with the butter until the butter is melted, while you make the batter.
• Combine milk, eggs, flour blend, and salt, and mix until smooth Continue mixing until the batter will be thin.
• Pour the batter into the oven. Bake for 20-30 minutes.
• Rotate the pan 180° and continue to bake until the pancake is puffed and golden brown all over (about another 20-30 minutes). Remove from the oven.
• The pancake should lift easily from the oven. If it seems stuck on any sides, loosen it with a knife and slide it from the pan onto a wire rack. This will ensure that the bottom of the pancake doesn’t become soggy as it cools.
• Allow to cool briefly before slicing into 6 wedges and serving warm, garnished with fruit (in the winter, I like to serve it with citrus; in the summer, with berries), a light dusting of confectioners’ sugar, and maybe a dollop of whipped cream.
• Enjoy!

Mama Cole's Puffed Pancakes

 

Mama Cole's Puffed Pancakes

Ingredients:

- 5 Tablespoons of butter

- 1/2 Teaspoon of salt

- 1 1/4 Cup of Flour

- 8 Eggs

- 1 1/4 Cup of Milk

Instructions: 

1. Heat the Dutch oven with 25 briquettes, 8 on the bottom and 17 on top. 

2. Melt the butter in the Dutch oven. 

3. Mix the salt, flour, eggs, and milk in a bowl. 

4. Once the butter is melted and beginning to brown, pour in the egg-flour mixture. 

5. Cook for thirty minutes. No peeking; otherwise the pancake will fall and not be fluffy. 

6. Serve hot. Best served with powdered sugar. 

Oatmeal Chocolate Chip Dutch Baby & Buttermilk Syrup

 

Lemon Blueberry French Toast

Ingredients:

• 1 loaf French Bread
• 6 eggs
• 1/2 cup heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 cup frozen blueberries
• zest of one lemon

Lemon Glaze:

• 1 cup powdered sugar
• juice of 1 lemon
• 1 Tablespoon water

Directions:

1. Use stale bread and cut into 1/2 inch cubes.
2. In a large mixing bowl whisk together eggs, heavy cream, sugar, vanilla, and cinnamon.
3. Pour over the bread and mix well.
4. Allow to sit and absorb for at least 2 hours, or overnight in the fridge.
5. Bake for 30 minutes.
6. After baking, pour glaze over while warm.

Cinnamon French Toast Casserole

 Ingredients 

• 1/2 stick butter, melted
• 2-12.4oz cans refrigerated cinnamon rolls with icing 
• 6 eggs
• 1/2 cup heavy cream
• 2 tsp ground cinnamon
• 2 tsp vanilla
• 1 cup chopped pecans
• 1 cup maple syrup 

Directions: 

1. Lightly grease the Dutch oven
2. Pour the melted butter into the prepared oven
3. Open and separate the cans of dough into 16 rolls, set icing aside
4. Cut each cinnamon roll into 8 pieces, and place cut rolls in a single layer on the bottom of the Dutch oven
5. In a medium bowl, beat eggs with cream, cinnamon, and vanilla until well blended
6. Gently pour egg mixture over roll pieces
7. Sprinkle with the chopped pecans, and drizzle the maple syrup over top
8. Place the lid unto the Dutch oven and add 9 coals on bottom and 18 on top
9. Bake at 375 degrees for 25-28 minutes or until golden brown
10. Remove from the coals and let cool for 15 minutes
11. Drizzle with icing 

Dutch Oven Baked Apples

Prep Time

10-15 minutes

Cook Time

45-55 minutes

Ingredients

8 apples, honeycrisp or Granny smith work best
1 1/2 cup rolled oats
1 1/2 cup brown sugar
10 tablespoon butter, very soft or melted
3 teaspoon ground cinnamon
0.5 teaspoon salt

 

Instructions

1. Make the filling: While the charcoal is getting ready, mix oats, brown sugar, softened butter, and salt in a small bowl.
2. Carve the apples: Use a small spoon to carve out the middle of the apples, starting from the top and working your way down to the core. Be sure to not carve through the bottom or else the filling will spill throughout the dutch oven.
   
3. Fill the apples: Pack the oats and sugar mixture into the carved apples.
4. Bake the apples in a Dutch oven: Place the filled apples upright in the Dutch oven over hot charcoals, cover with lid and hot charcoal on top.
5. Bake for 45-55 minutes at 350 degrees: Until the apples are soft and the filling is crispy.
6. Serve topped with whipped cream and enjoy!

Pre-cooked                                          Cooked Apples

 

 

Jamaican Banana Porridge

 I always imagined porridge as just being slop, but turns out it's really good! This recipe is the perfect size for a 10in, 4qt dutch oven. A 12 inch may need to be adjusted up a bit. 

Ingredients: 

• 3 Green bananas
• 2 Cups (452 g) Fresh coconut milk
• ½ tsp (0.5 tsp) Ground Cinnamon
• ½ tsp (0.5 tsp) Nutmeg 
• ½ tsp (0.5 tsp) Allspice
• 1 tsp Vanilla extract
• ¼ tsp (0.25 tsp) Salt
• 1 ½ Cup (354.88 g) Water
• Sugar To sweeten
• Condensed milk To sweeten

Make sure you are using green bananas. You can get some very green ones from the Asian Market. You need the starch content of green bananas. 

Instructions

• Wash and peel the bananas. Cut then into three pieces and blend with the coconut milk and grated nutmeg. (Be warned, green bananas are a lot harder and are a pain to peel)
• Pour the water in a pot along with the salt and put to boil on medium heat. 
• When the water boiled pour in the banana blend, along with the cinnamon, allspice, and vanilla. Stir continuously until the porridge starts thicken.
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• As the porridge thicken, turn the heat down to medium low and let it cook for about 5 to 10 minutes. Stir occasionally. (For dutch oven, I just removed some of the briquettes in order to turn down the heat.
• Sweeten to your taste. For this amount, I just dumped a whole can of sweetened condensed milk in and it turned out really well. 
• Serve!

Apple Cinnamon German Pancake

 Description

This slightly sweet German pancake with slightly caramelized cinnamon apple topping is sure to be a favorite. Serve with syrup or other toppings for a delicious, satisfying, nutritious breakfast.

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

• 6 egg
• 1 cup milk
• 1 cup all-purpose flour
• salt to taste
• 1 tsp vanilla extract
• 5 tablespoons butter
• 2-3 tsp cinnamon
• 1/2 tsp nutmeg
• another 2-3 tsp cinnamon
• another tsp nutmeg
• 1/8 cup brown sugar (or to taste)
• 4-5 apples

Instructions

1. beat eggs, milk, salt, flour, vanilla, 2-3 tsp cinnamon, and 1/2 tsp nutmeg in a bowl (a blender if convenient if available, but it can be done with a whisk or a fork)
2. cut butter into small pieces and let it melt in the Dutch oven
3. when the better is mostly melted, add the batter mixture and cover the dutch oven
4. peel and thinly slice the apples
5. heat a second pan over the coals on top of the Dutch oven and add apples, the remaining cinnamon and nutmeg, and brown sugar and cook until the apples are soft, stirring regularly so they don't burn
6. watch the pancake- it will expand to fill the Dutch oven and may burn on the top. NOTE: after the pancake has cooked, uncover immediately to allow moisture to escape
7. Add apple topping and enjoy!

Acknowledgements

This recipe was inspired by the one at https://www.allrecipes.com/recipe/36900/german-pancakes-ii/ with modifications.

Best pancakes

 Ingredients:

1 1/2 cups flour

3 1/2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon white sugar

1 1/4 cup of milk

1 egg

3 tablespoons butter, melted

Directions:

mix flour, baking powder, salt and sugar together. add milk, egg and melted butter mix until smooth. 

place three medium-sized rocks in a triangle, place 12 briquettes with the three rocks, and place the dutch oven lid upside down on top of the rocks and briquettes, this allows you to easily flip the pancakes like done on a stovetop. Wait for the lid to heat up then place 1/2 to 3/4 cup of batter onto the lid. Flip when the batter bubbles and the sides of the pancake are cooked halfway up. 

Buttery Biscuits

½ cup butter

• 2.5 tablespoons granulated sugar
• 1 beaten egg
• ¾ cup buttermilk
• ¼ cup club soda
• 1 teaspoon salt
• 5 cups Bisquick biscuit mix
• ¼ cup melted butter (for top of biscuits)

1. Grease and heat Dutch Oven with 8 coals on the bottom and 17 coals on the top. 
2. Combine all ingredients. Knead the dough by hand until smooth. Pat the dough flat to ¾ inch thickness on waxed paper and punch out biscuits with a biscuit cutter. 
3. Place biscuits on the bottom of the hot Dutch oven and bake for 12-15 minutes or until golden brown. Rotate the oven and lid often to prevent burn spots. Remember, these will bake from the top down. 
4. Remove from heat and brush golden biscuits with ¼ cup melted butter.

Super delicious with gravy!

Zucchini Bread

Ingredients:

2 cups coarsely shredded zucchini

1.5 cups all-purspose flour

1 1/4 cups sugar

5/8 cups vegetable oil

2 eggs, beaten

1/2 tablespoon plus 1/2 teaspoon vanilla extract

1/2 tablespoon ground cinnamon

3/4 teaspoon salt

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup chopped nuts (optional)

Instructions:

Prepare dutch oven to 325*. Grease generously bottom of 1 loaf pan, 9x5x3 inches. Blend all ingredients on a low speed for 1 minutes, scrape the bowl constantly. Beat on medium speed 1 minute. Pour mixture into pan. Place pan on top of 1/2 inch rocks, inside dutch oven. Bake until wooden pick inserted in center comes out clean. (About 50 minutes- 1 hour) Cool 10 minutes then remove from pan. Cool completely or serve warm.

Notes:

Do not shred zucchini in blender. 

If using frozen zucchini, thaw and drain before add to mixture.

Breakfast Pizza

Ingredients

• 6 strips of bacon
• ½ pound breakfast sausage
• 1 clove garlic, minced
• ½ green bell pepper, chopped
• ½ red bell pepper, chopped
• ½ onion, chopped
• 5 mushrooms, sliced
• 1 tube refrigerated crescent rolls
• 6 eggs
• 1 teaspoon Italian seasoning or pizza seasoning
• ½ teaspoon red pepper flakes
• Salt & pepper, to taste
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese

Instructions

1. In a dutch oven over coals or in a skillet on the stove:
1. Cook bacon, drain grease. Set aside to cool. Crumble once cooled.
2. Brown sausage, drain grease. Mix in garlic, peppers, onions, and mushrooms in with the sausage. Saute until softened - about 5 minutes. Stir in crumbled bacon. Remove mixture and set aside.
2. In dutch oven unroll crescent rolls and line base. Create the "crust" of the pizza by pinching the dough vertically along the side of the Dutch Oven, up to 1".
3. Fill the crust with meat and veggie mixture. Beat eggs. Add in Italian seasoning, red pepper, and salt & pepper. Pour over meat and veggie mixture.
4. Sprinkle cheese on top of egg, meat & veggie mixture.
5. Cover the dutch oven with lid and place 8-10 coals on the bottom and 12 on top. Be careful not to put too much heat on the bottom as to not burn the crescent dough.
6. Bake 25 - 35 minutes or until eggs are no longer jiggly in the middle.
7. Remove from heat. Let cool a few minutes, slice, serve up, and enjoy!

Modified from: https://50campfires.com/dutch-oven-deep-dish-breakfast-pizza/

Delicious Baked Omelet

Ingredients

10  Eggs
1 pt.  Cottage Cheese
1/2 cup  Flour
1 tsp  baking soda
1 lb.  jack cheese grated
3/4 tsp salt
1/2 cup melted butter
7 oz. can of diced green chilies

Instructions

Beat eggs until fluffy. Gently fold in remaining ingredients.
Bake in Dutch Oven for about 35 minutes. Omelet is done when golden on top, or firm all the way through.
Can also bake in an oven at 350 degrees.

Dutch Oven Mountain Man Breakfast

• 1 pound mild pork sausage (such as Jimmy Dean®)
• 1 onion, chopped
• 1 clove garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (2 pound) package frozen shredded hash brown potatoes
• 12 eggs, beaten
• 1 (16 ounce) package shredded Cheddar cheese

*I would recommend adding fresh bacon bits to the mixture before you cook it

Build a campfire and allow the fire to burn until it has accumulated a bed of coals.

Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.

Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.

* I used Ore-Ida Potatoes O'Brien With Onions and Peppers instead of using fresh peppers and it turned out really well.

* I also would recommend mixing some of the cheese with the eggs before you pour them in the dutch oven and then sprinkle the rest on top

https://www.allrecipes.com/recipe/216742/dutch-oven-mountain-man-breakfast/

7 Layer Breakfast Casserole

For use in a six-quart, 12-inch oven.
Ingredients:

• 30 oz sausage (I used 2.5 packs of Walmart brand)
• 30 oz frozen shredded potatoes
• 1 dozen eggs 
• 2 cups shredded cheese 
• 1 can biscuit dough (or you can make your own)
• Salt and pepper to taste

Instructions:

1. Place 20 briquettes under the Dutch oven and sauté in a little bit of butter or oil onions and green pepper. Then brown the sausage in that mixture.
2. After sausage is brown, remove from coals and dump the whole bag of potatoes and spread evenly.
3. In a separate bowl, whisk the eggs and then pour the eggs over the potatoes.
4. Evenly spread biscuits on top of everything else. 
5. 10 briquettes on bottom and 14 on top. Check at 30 minutes, may have to go up to 45.

Dutch Oven Oatmeal

1 cup vegetable oil

2 t salt

1 cup white sugar

1 cup brown sugar

4 eggs

2  t cinnamon

½ t nutmeg

5 cups oatmeal

1 T+1 t baking powder.

·      Mix together and add 2 c milk.

·      Bake at 350 for 30-40 minutes in a covered casserole until firm to the touch and golden.

·      Serve with fresh fruit and whipped cream.

·      Serves 9-10

New Recipe: SCONES!

INGREDIENTS

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 6 tablespoons cold butter, cut into pieces
• 2 large eggs, beaten
• 1/4 cup vanilla yogurt
• 1 teaspoon vanilla extract
• 2 tablespoons coarse sugar, for sprinkling on top

DIRECTIONS

1. Grease and preheat the Dutch oven to 375 F.
2. Blend together the dry ingredients in a bowl.
3. Use your fingers or a pastry cutter to work in the cold butter.
4. In another bowl, whisk together the eggs, yogurt and vanilla extract.
5. Add the wet ingredients to the dry ingredients and gently stir until just combined.
6. With a large spoon, drop the dough into the prepared Dutch oven, and sprinkle the tops of the dough with sugar.
7. Put the lid on with 9 hot coals on the bottom and 18 on top of the lid.
8. Bake at 375 F for 20-24 minutes or until golden brown.
9. Remove from oven and serve warm.
   
   

Spinach Quiche

Ingredients

• 3/4 cup mayonnaise

• 3/4 cup milk

• 9 eggs

• 1-1/2 shredded jack cheese (cheddar is fine too)

• 4 cups fresh spinach
• 1/4 cup chopped ham
• 3/4 cup Veggies of your choice (mix and match!)
• Ideas: red pepper, broccoli, onion, cherry tomatoes, peas, shredded carrot, asparagus, etc.

• 3/4 teaspoon Kosher salt (or to taste)

• 1/4 teaspoon white pepper

• 9 inch refrigerated pie crust (this kind worked well for me)

Directions

1. Add all the ingredients except for the pie shell in a large bowl and whisk together well. 
2. (The pie crusts will be a little too small. Either roll out one of the pie crusts thinner so it will cover more surface area, or simply tear off pieces of the second pie crust and add it to the other one by pinching edges together) Put pie crusts in the oven. 
3. Pour the ingredients into the pie crust. 
4. Bake @ 400 degrees for 45 minutes.
5. Take the lid off, cook for another 10 minutes. You can check it is done by inserting a toothpick (should come out clean).

Hash Brown and Sausage Breakfast Strata

This breakfast is extremely easy and delicious!

Ingredients:

• 1 lb pork sausage
• 1/2 yellow onion, diced
• 1/2 green pepper, diced
• 6 eggs
• 1 package hash browns
• 1 package shredded cheese
• Salt and pepper 

Instructions:

1. Brown sausage and onion in bottom of the dutch oven
2. Add hash brown, onion, green pepper
3. Sprinkle cheese on top
4. Scramble eggs and pour across the strata
5. Bake at 350 (30 briquettes 16 on top, 14 on bottom) for 30-45 minutes, or until cheese is crispy

Best served with salt and pepper to taste. Left overs are great inside breakfast burritos with salsa!

Classic Breakfast Casserole

Classic Breakfast Casserole

Ingredients:

• 2 lbs sausage
• 2 lbs frozen hash browns
• 8 eggs
• 1/4 cup milk
• 2 cups shredded cheddar cheese
• 1/4 cup vegetable oil
• salt and pepper

Instructions:

• Put 10 briquettes on the bottom of the oven and fry the sausage until well done. While the sausage is cooking, whisk the eggs and milk in a separate bowl and set aside. Remove cooked sausage and place in a bowl.
• Pour in the vegetable oil and lightly brown the hashed browns. It works best if you leave the hash browns for quite some time only flipping occasionally. Once they are lightly browned, spread over bottom of dutch oven and compress. Then salt and pepper that layer generously. 
• Spread the sausage over the hash browns and salt and pepper that layer generously. Then pour the egg and milk mixture over the two layers. Pour it slowly and evenly over the whole casserole otherwise a hole of egg will create and won't cook evenly. Then add the shredded cheese and salt and pepper again.
• Put the lid on the dutch oven and put 16 briquettes on top. Add 4 more to the bottom. Cook for 30 minutes until the eggs are fully done. Test the very middle with a spoon to see if it is done. Take off heat and serve!