Pineapple Upside Down Cake

Ingredients:

1 box yellow cake mix
3 eggs
1/3 cup vegetable oil
1/4 cup butter
1/2 cup brown sugar
1 can sliced pineapple rings (10 slices), in pineapple juice
10 maraschino cherries or raspberries (optional)


Directions:

Preheat a 12" Dutch oven with about 8 coals underneath and 18 on top.

In a mixing bowl or gallon-size storage bag, combine dry cake mix, eggs, oil and pineapple juice. Stir until lumps are gone. If more liquid is needed, use a bit of the cherry juice. Set aside.

Melt butter and brown sugar in preheated Dutch oven, stirring until sugar is dissolved. Place the pineapple rings evenly in the oven. Place a cherry inside each ring. Pour cake batter evenly over the rings. Return heated lid to the oven and bake about 35 minutes or until the cake is done in the center. The cake will shrink away from the sides a bit when done.

Remove the lid and invert the cake onto a serving dish.


http://www.dutchovenmania.com/pineapple-upside-down-cake.html

Peanut Butter Cookie Wedges

Ingredients:

1 1/2 cups flour

1 teaspoon baking soda

dash of salt

8 tablespoons butter softened

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla extract

1/2 cup peanut butter

Instructions:

1. In a bowl, whisk together flour, baking soda and salt. 

2. In a separate bowl, cream together the butter and sugars until light and creamy 

3. Add the egg and vanilla to the mix and combine. 

4. Stir in flour mixture and when it is incorporated stir in peanut butter

5. Distribute evenly into the dutch oven. Use a butter knife to cut lines in the dough to form wedges.

6. Bake for about 30 minutes or until golden brown

7. Serve with ice cream

 

Skillet Berry Pancake

Ingredients:
4 eggs
1 cup milk
3 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup flour
4 tablespoons butter
1/2 cup sliced strawberries
1/2 cup blueberries
1/4 cup honey

Steps

1. Get your oven preheating on the coals
2. In a large bowl, whisk together the eggs, milk, sugar, vanilla, and salt. Add the flour and whisk to combine. Set the batter aside.
3. Add the butter to your warmed dutch oven, thoroughly coating the bottom. Add the berries and honey. Stir, cooking, until just softened and the honey coats the fruit, about 5 minutes. Shake the oven gently to distribute the fruit evenly over the bottom. *I like adding some brown sugar to this for extra fun.
4. Pour the batter into the oven and bake for about 20 minutes until it is browned and puffed. Serve immediately with any toppings that make you happy. *I put bananas, raspberries, syrup, and whipped cream on top. 

 

Banana Bread

Ingredients:
1 cup brown sugar
1/2 cup shortening
2 eggs
1 cup bananas (mashed
3 Tablespoons sour milk
1 1/2 cup flour
1/2 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup walnuts (chopped)

Instructions:
Super easy! Combine all ingredients in a large bowl and mix well.  Once mixed well, place into a bread or brownie pan (or anything like it that can also fit into your dutch oven with the lid closed).  Place pan into your dutch oven and use small flat rocks (3 or 4) to lift the pan off the bottom of the dutch oven.  Careful not to get too large of rocks, which will cause it to sit too close to the top of the dutch oven and burn the top.  Cook with 8 coals on bottom of the dutch oven and 22 on the top for 45 minutes, rotating every 15 minutes.  Make sure it's cooked fully in the middle and enjoy!

Triple Berry Crumb Cake Cobbler

By: Shamae Budd and Daniel McClellan

16 oz. frozen triple berry medley (blackberries, blueberries, raspberries)
1/2 package of cream cheese (or more, to taste)
1 box Krusteaz Cinnamon Swirl crumb cake and muffin mix (contains 1 pouch cake mix and 1 pouch cinnamon topping)
1/2 stick butter
 
Spread berries evenly over the bottom of 12" Dutch oven. Cut cream cheese into cubes and place evenly over berries. Pour crumb cake mix evenly over the berries and cream cheese. Spread cinnamon sugar topping packet in an even layer over cake mix. Cut the half stick of butter into small squares (about 8) and distribute them evenly over the crumb cake mix surface. Place lid on top of Dutch oven. Place 18 briquettes on top of the lid, lining the outside edge. Place 10 briquettes on bottom of Dutch oven. Rotate lid every 15 minutes, for 30-45 minutes or until cake is cooked through. 

 

Tangy Rhubarb Peach Cobbler

By: Shamae Budd and Daniel McClellan

2 cans peaches (drained)
8 oz. frozen sliced rhubarb
1 box spice cake mix
1/4 cup sprite (or other carbonated beverage)
1/2 stick butter

Dump drained cans of peaches into 12" Dutch oven and spread out evenly around the bottom. Spread frozen rhubarb evenly over peaches. Pour spice cake mix over fruit.  DO NOT MIX.  Drizzle Sprite evenly over the spice cake mix surface.  DO NOT MIX.  Cut the half stick of butter into small squares (about 8) and distribute them evenly over the spice cake mix surface.  DO NOT MIX.  Place lid on top of Dutch oven.  Place approximately 18 briquettes on top of the lid, lining the outside edge.  Place 10 briquettes underneath Dutch oven.  Rotate lid every 15 minutes, for 30-45 minutes or until cake is cooked through. Enjoy!

Super Simple Monkey Bread

Ingredients

• 2 rolls of biscuits
• ½ cup sugar
• ½ cup brown sugar
• 3 Tbsp cinnamon
• 1 stick butter, melted
• Frosting of choice 

Instructions

1. Line dutch oven with a thin layer of oil
2. Chop biscuits into quarters. Mix sugar and cinnamon in plastic bag or bowl. Coat each quarter of biscuit with sugar and cinnamon mix.
3. Place the mixture in the dutch oven.
4. Melt the butter and pour over biscuits.
5. Place 10 heated coals on the bottom of the dutch oven and 14-18 on the top.
6. Bake for 35 minutes. Check to see if the dough is done.
7. Use hot pads and spatula to dump monkey bread onto a pan or laid out foil.
8. Spread frosting over the top of bread 
9. Enjoy!