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.

Potatoes au Gratin

 

Description:

These scrumptious potatoes are cheesy, creamy, classy, and delicious. The gruyere cheese adds a rich depth of flavor and makes them unforgettable, and the hint of bacon compliments the flavor with the satisfaction of a favorite comfort food. Enjoy!

Summary:

• prep time: 45 minutes
• cook time: 1 hr 30 minutes

Ingredients:

• 2 1/2 lbs waxy potatoes (red or golden work well; starchy potatoes, e.g. Russet, are delicious, but lose the classy appearance because they mush together when cooked)
• 1 onion
• salt and pepper to taste
• 1 1/2 cups cream
• 2-3 cloves of garlic
• 2 1/2 cups shredded gruyere cheese (gruyere is expensive; apparently mozzarella and Swiss also work well)
• 2-3 tsp thyme
• 1 pack of bacon

Instructions

1. wash and thinly slice the potatoes (roughly 1/8" slices)
2. slice the onion
3. (optional) microwave the potatoes and the onion slices for 10-15 minutes to save yourself 30-45 minutes of cooking time in the Dutch oven
4. chop the bacon into 1" slices and cook in the lid of the Dutch oven
5. mix cream, salt and pepper, garlic, thyme, and 2/3 of the cheese in the Dutch oven
6. neatly arrange onions and potato slices in the Dutch oven
7. cook for 1 hr, or until the potatoes reach the desired softness (cook uncovered for the first 30 minutes, and cover for the remainder of the time)
8. add the rest of the cheese on top with another sprinkling of thyme and cook for another 30 minutes covered
9. take it off the coals and let it rest for 10-20 minutes if possible
10. Enjoy!

Acknowledgements

This recipe was inspired by one at https://www.recipetineats.com/potatoes-au-gratin/ with some modifications.

*NOTE: at the cookoff, I cooked them with the Dutch oven covered for 1 hr 15 minutes, and left it uncovered for another 15 minutes. The result was certainly delicious, but soupier than I would have liked. If I were to do it again, I would leave the Dutch oven uncovered for much longer to let the cream reduce.

Lowcountry Boil

 Ingredients

• 8 cups/ 2 quarts water
• ¼ cup/ 85 gramsOld Bay Seasoning
• 1 tablespoon salt
• 4 medium red potatoes quartered
• 1 large onions cut into large chunks
• ½ pound smoked sausage cut into 1 inch pieces
• 4-6 ears fresh corn shucked and cut into 3" pieces
• 2 pounds unpeeled jumbo shrimp

Instructions

1. In a very large pot, bring water, Old Bay, and salt to a boil.
2. Stir in the potatoes and onions to the pot and cook for 8 minutes.
3. Add the sausage, stir and cook for 5 more minutes.
4. Next add the corn and cook for 8 more minutes.
5. Add the shrimp. Stir in so it is mixed all the way through. Cook for 4 minutes.
6. Remove from the heat. Drain cooking liquid. Serve directly from the pot into bowls. Alternatively, cover your table in newspaper and dumb the contents of the pot and eat the food directly using your hands.
7. Season with more Old Bay if needed.

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. 

Korean Beef Bowl

 This was fun getting to make this about 2 weeks ago. It was easier having mixed together what ingredients I could before getting to the park to actually cook the meat. Here it the recipe I went off of. 

INGREDIENTS:

• 1/4 cup brown sugar, packed
• 1/4 cup reduced sodium soy sauce
• 2 teaspoons sesame oil
• 1/2 teaspoon crushed red-pepper flakes, or more to taste
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 pound ground beef
• 2 green onions, thinly sliced
• 1/4 teaspoon sesame seeds

DIRECTIONS:

1. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. I put this in a small to go container that I could bring with me. 
2. Heat vegetable oil in dutch oven at 375. Add garlic and cook, stirring until you can smell it. Add ground beef and cook until browned, (this took 10-15 minutes) drain excess fat, or in my case throw pre cooked rice in. 
3. Stir in soy sauce mixture and green onions , allowing to simmer for a couple minutes.
4. Serve it up!

This was a recipe that involved a little bit more attention to what was cooking in the dutch oven as opposed to just putting everything in and turning it every 15 minutes until done. That aside it turned out really well. I liked mixing the rice in with the meat when it was finished cooking and keeping everything in one pot. 

Pretzel Bread

Ingredients

Dough:

•  1 cup milk
• 2 tbs butter or margarine
• 2 tbs brown sugar
• 1 envelope Fleischmann's RapidRise Yeast
• 2 tsp salt
• 3 cups all-purpose flour, or more as needed

Boiling Solution:

• 3 qt water
• ¾ cup baking soda

Egg Wash:

• 1 egg
• 1 tsp water
• coarse salt

Directions:

1. Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt.
2. Combine with undissolved yeast and brown sugar in a large mixer bowl.
3. Stir in salt and 2 cups flour, beat for 3 minutes.
4. Gradually add enough remaining flour to make a soft dough.
5. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes.
6. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
7. Combine boiling solution and bring to a boil.
8. Punch dough down and form each piece into a tight, smooth ball.
9. Boil loaf in the solution for 2 minutes, turning after 1 minute.
10. Brush with egg wash and cut a cross in the top.
11. Generously grind salt on top (or sprinkle)
12. Bake for 15 minutes at 400 deg (21 briquettes on lid, 7 underneath)
13. Bake for an additional 30 min at 350 deg (no need to remove any briquettes) 

Note:

• Use 21 briquettes on lid, 7 underneath 
• Best to bake in a baking pan or any other pan that fits in dutch oven
• Elevate pan inside dutch oven with rocks
• Use parchment paper to avoid sticking on the bottom
• I did the boiling part beforehand to save time with the baking

From Scratch Peach Cobbler

Ingredients

1 Cup Flour

1/4 tsp Salt

1 tsp Baking Powder

1/2 Cup Sugar

1/2 tsp Vanilla

1/4 C. Shortening

1 Cup Hot Water or the syrup from the Peaches

2 Cans of Peaches

1/4 to 1/2 Cup of additional Sugar

Some cinnamon (optional)

Sift flour, salt, baking powder, and 1/2 cup of sugar together. Add shortening, milk, and vanilla and mix well. Mix in the peaches. Add cinnamon, if desired. I find it best to cut the peaches into the smaller, more bite-sized chunks. Sprinkle the additional 1/4 to 1/2 cup of sugar on top. Pour the 1 cup of  hot liquid over this. Bake at 375° for 4. minutes (for a standard 12" 6 quart Dutch Oven, that would be 27 coals).