Bread Pudding

by Sarah Nash

Prep time=15 Minutes, Cook time= 45 Minutes

Ingredients:

1 loaf Italian bread in 1” cubes (I just used a loaf of French bread from Smiths)
2 cans Evaporated milk
4 Large eggs
2 tbs Butter
1 cup Raisins (I didn't add raisins)
1 tbs Ground Cinnamon
1 tbs Vanilla Extract
1 tsp Ground Nutmeg

 

Directions:

Start by cutting a loaf of bread into 1" squares. 

Beat the eggs and combine them with the evaporated milk. 

Melt the butter and stir it into the mixture along with the nutmeg, vanilla and half of the cinnamon.

Place the bread into a 12" Dutch Oven and add in the raisins. 

Pour the mixture over the bread cubes and thoroughly mix the ingredients until the bread has absorbed the liquid. 

Sprinkle the rest of the cinnamon over the mixture. 

Cover your Dutch Oven and bake at 350° for about 45 minutes. 

Serves 6 - 8

Corny Couscous with Dried Cranberries

by Maddie  Devonshire

2 1/4 cups chicken broth*
1 tablespoon butter
1/2 teaspoon salt
3/4 cup dried cranberries
2 cups corn**
1/2 teaspoon cinnamon
10oz dry couscous

In a medium pot bring the chicken broth, butter, and salt just to a boil. Add the cranberries, corn, and cinnamon and stir to combine. Remove from heat and stir in the couscous. Cover and let sit for 5 minutes. Fluff with fork and serve. (makes 6 servings)

Backpacking options:
*or equivalent bullion cubes
** can use re-hydrated, dehydrated corn

No Fuss - No Knead Rosemary Olive Bread

by Marie-Luise Smith

Ingredients:

3 cups flour
1/4 teaspoon yeast
1 teaspoon salt
Rosemary or other herbs to your liking
1 1/2 cup water
(warm if you want to bake in 3 hours; cold if within 8-24 hours)

Steps:

•  measure dry ingredients into bowl, whisk to aerate, make a well in the middle

•  add water to the well and stir from the middle out until all combined dough will be wet and sticky

• cover with plastic wrap

Baking time:

• put a good handful of flour on the counter, wooden board etc.

• dump the dough on it and put a good handful on top

• with a spatula turn over 10-12 times incorporating flour

• place in a parchment lined bowl and cover with a towel

• heat your oven to 450 degree Fahrenheit while the dough sits about 30 min

• Oil dough with olive oil if desired

• place dough, parchment paper and all in the hot oven

• let bake about 35 min

• quickly baste or spray some more olive oil on it and let bake another 10-15 min

• bread is done when it sounds hollow

• Let it cool - it'll slice much more evenly

Recipe found at Jenny can cook on youtube.com

Dutch Oven Potatoes

by Jordan Rapp

Ingredients:

1 lb bacon
1 lb sausage
1 large Vidalia onions
2 lb potatoes sliced thin

1 can mushrooms
1 medium block velveeta cheese
Salt and pepper

Instructions:

Cut bacon into thirds
Brown bacon and sausage

Drain the bacon and sausage grease. If you don't it will be super greasy. Also remove the cooked meat from the dutch oven.
Sauté onions in the dutch oven with a little of the left over grease.
Add potatoes and season with salt and pepper
Mix with meat and onions
Cook until potatoes are done
Stir occasionally
Add mushrooms and velveeta cheese put lid back on and let it melt in

This will feed many people and is great for breakfast. Be sure to cook the potatoes fully. This will take about 45 minutes after the meat is cooked for the potatoes

to be ready.

Impossibly Easy Breakfast Bake (Crowd Size)

by Marie-Luise Smith

Ingredients

2 packages (12 oz each) bulk pork sausage Save $

1 medium bell pepper, chopped (1 cup)

1 medium onion, chopped (1/2 cup) Save $

3 cups frozen hash brown potatoes Save $ (I used rehydrated dried hash browns)

2 cups shredded Cheddar cheese (8 oz) Save $ or any kind of shredded cheese

1 cup Original Bisquick™ mix Save $ (or any original baking mix – not complete)

2 cups milk

1/4 teaspoon pepper Save $                                                                      

Steps

•  Heat oven to 400°F. Grease Dutch oven.  Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.* Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in a bowl.

•  Stir Bisquick mix, milk, pepper and eggs until blended, in a separate bowl. Pour into sausage, cheese and potato mixture bowl and mix together. pour into Dutch oven. 

• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

• I used a liner for this, but think it would have worked without one.

• About 8-10 coals on the bottom and 12 -14 on the top, depending on weather conditions.

* I precooked the sausage, onions, peppers at home.

I forgot to take a picture when it was still in the oven, but it looks like the picture posted.

I found this recipe on www.bettycrocker.com

No-Knead Dutch Oven Bread

by Josh Coleman

From: http://www.girlversusdough.com/2015/08/13/no-knead-dutch-oven-bread/

INGREDIENTS

3 cups all-purpose flour, plus more for shaping

2 teaspoons sea salt

1 teaspoon Red Star active dry yeast

1½ cups warm water (about 110 to 115 degrees F)

DIRECTIONS

1. In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.

2. Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.

3. Heat oven to 450 degrees F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.

4. Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.

5. Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.

6. Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.

Review: This bread recipe was super simple!  You do need to prepare several hours in advance, but it was well worth it.  Also, when I first pulled the bread out of the dutch oven, the crust was rock hard, but it softened after being stored.

Root Beer Apple Spice Cake

by Ali Harrison

Ingredients:

1 Spice Cake Mix
1 Can Apple Pie Filling
1 Can Root Beer
1 Stick of Butter

Instructions:

Melt the stick of butter in the Dutch Oven. Remove from heat and dump in the apple pie filling, cake mix and can of root beer. Don't stir.

Bake for about 30 minutes and then dig in!